C
hanterelle mushrooms are one of the more widely known and most sought-after of the wild mushrooms harvested in North America. Found in forests on both coasts under conifers and oak trees, they are a warm yellow to orange in color, with a trumpet-like cap over a sometimes-spindly stem. Their aroma is both earthy and fruity, often described as apricot-like, and they have an earthy flavor and firm, chewy texture when simply sautéed with butter and herbs or added to a soup or stew. in the Pacific Northwest, chanterelles tend to come into season, depending on weather, anytime from fall until early spring. In the eastern United States, chanterelles can typically be found from early spring through late summer.

Chanterelles are best when shown on their own, such as in a sauté or a ragout, or as an accompaniment to main dishes like salmon or wild boar. Their firm texture and strong earthiness go well with herbs like sage, rosemary, tarragon, and thyme. They are good in stews with rich stocks and go very well with roasted corn and with mild, creamy goat cheese.