C. appalachiensis C. minor C. cinnabarinus C. subalbidus C. cibarius C. cascadensis C. formosus C. persicinus C. lateritius Mushrooms in the genus are generally shaped like cups or trumpets.

[2] The false chanterelle (Hygrophoropsis aurantiaca) has finer, more orange gills and a darker cap.

They have true gills (unlike chanterelles) which are thinner, have distinct crowns, and generally do not reach up to the edge.

[citation needed] The genus Cantharellus is large and has a complex taxonomic history.

[5] In addition to synonymy, many species have been moved into other genera such as Afrocantharellus,[6] Arrhenia, Craterellus, Gomphus, Hygrophoropsis, and Pseudocraterellus.

Molecular phylogenetic analyses are providing new information about relationships between chanterelle populations.

In the coastal forests of Washington and British Columbia, they are often found in damp, mossy riparian zones in the vicinity of western hemlock.

Many species of chanterelles contain antioxidant carotenoids, such as beta-carotene in C. cibarius and C. minor, and canthaxanthin in C. cinnabarinus and C. friesii.

They also contain significant amounts of vitamin D.[5] Their mycorrhizal nature makes the species very difficult to cultivate.

Chanterelles in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sauteed, or used as filling for stuffed crêpes.

A traditional method of preparing these mushrooms is sauteed and then used to make scrambled eggs.

Many mushroom enthusiasts just like chanterelles sauteed in butter, with a pinch of salt, a clove of fresh crushed garlic, and some whipping cream.

Salted water is brought to a boil and pickling spices such as peppercorns, mustard seeds, and thyme are added.

A few hours before final preparation, put dry mushrooms in water which they absorb for returning to nearly original size.