I'd like to be positive of this mushroom. I'm sure its one of the Chanterelles, but which one? I have about a hundred growing along the woods edge in the dirt. They also have a pleasant peachlike odor. Any suggestions on cooking?
I'm not so sure its C. cibariius. The color doesnt look right (not yellow) and the margins don't look right. Can you decribe the habitat where you found it? Have you eaten it yet? I could be wrong about this.
My vote goes to C.cibarius also. There are differences in chantrelles of different regions. Try them sauteed in butter. I would love to have a few hundred of them.
They were found along a ditch bank just under low growth on the bank in dark soil in the north eastern part of South Carolina, (about 80 miles from the coast) I was really amazed as how long they last (about 10 days +). They were very good, althought I like a more earthy flavor verse the fruity flavor. I cooked them with chicken breast and roasted almonds in a butter sauce.
