Chantarelle
(Cantharellus cibarius). This is one of the most distinct, best-known, and most generally appreciated of fungi. It is almost always a woodland species, growing either singly or in patches, and appearing from the latter end of August until the end of October or the beginning of November. The stem, which is short and thick, expands gradually into the pileus, which is smooth and funnel-shaped. The gills are thick and branched, and, owing to the shape of the pileus, seem to extend for some distance down the stem, having rather the appearance of folds. The Chantarelle is throughout of a deep rich yellow colour, and possesses a peculiar but pleasant smell. This species seems most abundant in the southern parts of the country, being found in large quantities in various parts of Kent, Surrey, Buckinghamshire, Berkshire, Essex, and the neighbouring counties. In France, the Chantarelle enjoys a general and well-deserved popularity. It is employed in fricassees, or cooked with butter, lard, and oil; vinegar, salt and onions being added at discretion. It is sometimes preserved in vinegar, with pepper, salt, and garlic; or simply dried, in which case it is employed as a seasoning for ragouts.