Cantharellus Cibarius , commonly known as chanterelle , galluccio , finferlo or, less commonly, garitula, orecchietta, gallitula, galletto , gialletto, gaddiniedde, is one of the best known and most appreciated mushrooms.
The cap is small, very irregular, wavy, initially convex, then flat and sunken; the margin is revolute, smooth, pruinose, yellow-orange or golden-yellow in colour.
Under the cap it has large folds (pseudo-lamellae), distant, warty, decurrent on the stem, yellow-orange in colour.
The stem is stocky, tapered at the base and sometimes very short.
It grows in summer and autumn in deciduous and coniferous forests, in numerous specimens arranged in circles or clusters in mossy soil. Along with the porcini , it is one of the most beloved mushrooms, as it lends itself to countless recipes.
Chanterelle mushrooms have a characteristic aroma of fresh fruit, such as plum, peach, or apricot.
How to cook them
Its flavor is sweetish; being a delicious mushroom, it lends itself to many cooking methods (the only exception being grilled), in risotto, as a side dish for meat and game, and even as a condiment for red sauce and polenta. Due to its diverse uses, it is known as " the parsley of mushrooms ."
For their characteristic and strong flavour, chanterelles sautéed with parsley are excellent.
They pair perfectly with cream or béchamel, as long as the sauce is used in moderation.