Chanterelle mushrooms are small to medium in size. The cap is smooth, delicate, and gold-orange with irregular, uneven edges that are thick, blunt, and taper down. Underneath the cap, the gills have forked ridges with blunt edges and these ridges run down the matching gold-orange, firm, thick, and solid stem. When snapped in half, the flesh of the mushroom will be pale white and have a fruity aroma with notes of apricot and peach. When cooked, Chanterelle mushrooms are chewy with a velvety consistency and have a woodsy, earthy flavor with hints of mild pepper.
Chanterelle mushrooms are best suited for cooked applications such as saut?ing, boiling, and frying. Wild mushrooms, such as the Chanterelle, are generally meatier and stronger in flavor than cultivated mushrooms and work well in pasta served in butter or cream sauces, saut?ed with other wild mushrooms, or cooked and served with cured meats, cow's milk cheese, or onions and garlic. They can also be served over rice, pickled, baked into puffs or biscuits, layered in burgers, mixed into stew or soups, or baked into a quiche. Chanterelles are very sponge-like, so be careful not to waterlog them as it will be difficult to allow their best attributes to shine if they become too wet.
Chanterelle mushrooms pair well with meats and eggs, seafood such as oysters, scallops, and prawns, spinach, radish, artichokes, coleslaw, parsley, marjoram, bay leaves, garlic, onion, shallots, pine nuts, chicken broth, white wine, dry sherry, red wine vinegar, and parmesan cheese.?