Chanterelle Mushrooms


Chanterelle mushrooms are known and appreciated in the kitchen. They are used both fresh and dried, cooked in oil with garlic and parsley. It’s possible to find them in summer and autumn, in coniferous or broad-leaved woods, in mossy soils.
This type of fungus is referred to as Cantharellus Cibarius, it belongs to the family of the Cantharellaceae and the name comes from its shape; in fact, the cantaro for the Latins was to indicate a cup.
Its cap is of convex shape, with a smooth and glossy yellow colour, with wavy edges, like the crest of a rooster.

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