Yellow Chanterelles (Chantharellus cibarius)
Wild autumn mushroom, pleasant taste and culinary performance either canned or dry.
The flesh is orange yellow, somewhat fibrous and consistent characteristic fruity odor, reminiscent of apricot. It is very versatile and adapts to any form of stew goes well with eggs, poultry and fish.
As its Latin name suggests chanterelles, it is the diminutive of goblet, thus indicating the most common form of this mushroom. The color is not distinctive because it depends on the terrain where it grows, but is usually between whitish yellow to orange. The hat is very variable size.