Provenance : France, Turkey, Macedonia, Bulgaria, Slovenia, Croatia, Austria, Poland, Lithuania, Sweden, Russia, U.S.A., Canada, Spain, Portugal, Marocco.

Season : From May to February.

Habitat : In leafy or conifer woods, often close to paths.

Taste : very pleasant, pronounced, fruity.

Cooking tips :

The Chanterelle is one of the most well-known and appreciated edible mushrooms in many countries. It is used in numerous recipes : raw in salads, cooked in as sauce or fried to be served with meat, fish, fowl, poultry, or just simply prepared with eggs or potatoes.