A number of inedible or poisonous mushroom varieties are easily mistaken for chanterelles. Ensure that all wild mushrooms you pick are positively identified before eating them. Clean chanterelles ...

Mix the pine nuts until smooth with a food processor. Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet. Broil on high until golden brown.

Transferring them to a flat dish lined with a paper towel is best. If the quantity is smaller, a paper bag can also be used.

recommended using them in any kind of egg dish or omelet. Amelia Saltsman, author of The Santa Monica Farmers’ Market Cookbook, advises how to select the very best chanterelles for your buck ...

This baby courgette recipe from Valentine Warner preserves the best of these veggies by sautéeing quickly with salt, pepper, lemon and garlic. In a bowl, mix together the chanterelle mushrooms ...