Golden chanterelles have an enticing texture with an earthy-savoury flavour.
Mushroom hunters forage for them on moist forest floors under beech, maple and oak trees.

These fungi contain a lot of natural water, depending on your recipe you’ll need to saute them until they are golden brown. This removes the water and intensifies the flavour. 
Add a pinch of salt, pepper, garlic, shallots with freshly chopped herbs to these mushrooms and you’ll surely find them irresistible.