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 ?
Sielicki recommends shredding chanterelles like chicken rather than slicing when processing a large amount.
4 In a frying pan with a little oil, gently fry winter chanterelles with chopped garlic.
With around 30 members The Chanterelles perform in a range of concerts and competitions.
If you want to try foraging, the easily recognizable yellow chanterelle is a good first mushroom to hunt.
Ceps, chanterelles, giant puff balls and porcinis are all begging to be thrown into your mushroom risotto.
I reckon that I can now identify the two edible types of chanterelle but that's about as far as my knowledge currently goes.
There is no mistaking hen-of-the-woods, chicken-of-the-woods, morels, chanterelles, Boletus edulis, shaggy mane, purple-spored puffball and Suillus pictus.
BITE CHANTERELLES ROOM, wORCESTER You can go to the tea room and catch a glimpse of the house and the outskirts of the gardens without having to pay the entrance fee.
To provide vitamin I data for SR 22 for almost all mushrooms commonly found in grocery stores, a study to analyze White, Portabella (including commercially UV exposed now available at retail), Maitake, Enoki, Shiitake, Oyster, Crimini, Morel, and Chanterelle mushrooms was undertaken in co-operation with the Nutrient Data Laboratory.
o 'Extravaganza of Game and Fungi - I like to combine ceps, St George's mushrooms and chanterelles or morels with the sublime flavours of the different breasts of game birds.
In 1979, a friend told him that restaurants would buy gourmet mushrooms such as chanterelles and porcinis.
Coverage includes edible species of new York, such as the boletes, chanterelles and their allies, coral fungi, gilled mushrooms, giant puffballs, hypomyces, morels, polypores and tooth fungi; and the inedible and poisonous species amongst the boletes, false morels and gilled.