Chanterelles (Cantharellus cibarius) are beautiful golden forest mushrooms. The flavour and fragrance is woodsy, fruity (say, like apricots) and peppery. Cooking chanterelles with butter, cream and wine (not surprisingly, I guess) brings out the best of their flavour. They dry beautifully if anything, drying intensifies their flavour and fragrance and when rehydrated in warm water, are wonderful in sautés, soups, creamy sauces, with fish, and in egg dishes. Our chanterelles are of the highest quality, wild harvested in British Columbia.