Chanterelle

Chanterelle is the common name for several species of funnel-shaped, fleshy fungi spread across the genera Cantharellus, Craterellus, Gomphus and Polyozellus, prized as a culinary delicacy since French cuisine popularized them in the 18th century. Their caps are orange, yellow or white, with blunt, forked ridges running down the stem rather than true gills, and many give off a fruity smell and a mildly peppery taste; most of their flavor compounds are fat-soluble, which is why cooks typically saute them in butter or cream. Chanterelles grow in forests worldwide, often clustered in mossy coniferous woods or mountainous birch forests across Eurasia, North America and Africa, fruiting from summer into winter depending on region.