From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also egg mushroom, girolle. An edible mushroom, Cantharellus cibarius, commonly found in beech and oak woods from summer to midwinter, the chanterelle is popular throughout Europe and North America. It smells faintly of apricots and, when cooked, tastes slightly peppery, with a delicate perfume. Its firm flesh requires longer cooking than other fungi. Chanterelles cannot be artificially cultivated but are available dried or canned. The name derives from the Latin cantharella, meaning "little cup", alluding to its shape. See also mushroom.
