Pronunciation: [shan-tuh-REHL]

A trumpet-shaped wild mushroom with a wonderfully nutty flavor and a color that ranges from bright yellow to orange. The chanterelle mushroom (known in France as girolle and in Germany as Pfifferling) has a delicate, nutty (sometimes fruity) flavor and a somewhat chewy texture. Chanterelles are usually imported from Europe and can be found dried or canned in many large supermarkets. Although they're not easily cultivated, chanterelles are found growing in parts of the Pacific Northwest and along the East Coast. They are occasionally found fresh in some markets during summer and winter months. Choose those that are plump and spongy; avoid ones with broken or shriveled caps. Chanterelles can be cooked as a separate side dish or as an addition to other foods. Because they tend to toughen when overcooked, it's best to add them to the dish toward the end of the cooking time. See also mushroom.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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