This orange or yellow, meaty, funnel-shaped mushroom emits a fruity aroma, reminiscent of apricots, and has a mildly peppery taste. Chanterelles can be found associated with trees and some other bushes or plants. July to September are likely to be the biggest months for chanterelles, but a few may come up as late as November.
The chanterelle is a truly wonderful mushroom when sautéed. They pair nicely with chicken, veal, pork, fish, milder flavored vegetables, rice, pasta, potatoes, eggs, nuts, or fruits. Chanterelles can be enjoyed fresh or dehydrated.