If you spot a cluster of yellow or orange on the forest floor in the summer after a rain, you may have discovered your very own special patch of chanterelles. Their premium and delicately mild flavor has apricot and earthy floral notes. Highly versatile in the kitchen: grilled, sautéed, roasted, and pickled, chanterelles pair well with summer corn, butter and shallots, ham and eggs, and cream. The texture is firm and surprisingly meaty, holding up well to shredding, dicing, slicing. (from Meadows and More)
Prep: brush or rinse lightly before cooking, do not soak.