Chanterelle

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Chanterelle

 

(Cantharellus cibarius), a capped mushroom that is bright yellow in color. At first the cap bulges; it subsequently becomes cone-shaped with wavy edges. Underneath the cap are forked and branched gills. This mushroom grows, often in abundance, during the summer and autumn in forests throughout the temperate zone. Chanterelles are edible and are not infested with the larvae of forest flies and mosquitoes.

References in periodicals archive ?
Award-wining chef Tim Morris uses the best of Skye and Highland produce to conjure up such dinner delights as local mussels in a white wine and saffron cream sauce on a bed of vegetable strips, collops of Snizort native lobster around a cocktail of local chantarelle mushrooms, king scallops and a coral butter sauce.
Written by famous gourmet chef Puck, "My Foodie ABC" covers delicious unusual foods from chantarelles to weisswurst, from jicama and opah to xuxu and yucca and nopales.
A little way away from here, I know of a very reliable place for chantarelles.
Not all mushrooms grow near trees; chantarelles (Cantharellus cibarius), for example, grow in fields, sometimes as late as November, and you often have to part the grass to find them.