This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Chanterelle mushroom. Chanterelles are fluted, trumpet-shaped, wild mushrooms with a ruffled, wavy edge, egg yellow in colour and with a scent of apricots. They are commonly found under pine, beech or birch trees from July until the first frosts and thrive in wet summers. They are usually sautéed in butter with chopped onions. (If gathering mushrooms you must be absolutely certain what you have before you eat them as many are very poisonous.) Often bottled in oil in France.
|Chanterelles, with thanks to Savenor's on Charles Street, Beacon Hill, Boston||
Latin: Cantharellus cibarius
Most frequent country: Widespread
Also known as: girolle, pfefferlinge
Substitutes: yellow chanterelle, hedgehog fungus, oyster mushroom
See places: French food and cuisine