The Cantharellus cibarius has a typical orange yellow color, dense folds under the hat, replace the lamellas and extend to the stem. Exemplars with a hat diameter of 15 cm are considered real giants, as these mushrooms are usually much smaller. They can be found in the hottest forests or in the mountains, with a different ripening time. The fruity scent makes it possible to eat it alone in salads, steam cooked and mixed in fresh egg-pasta, or eaten with polenta.
INSTRUCTIONS FOR USE: Dip the dried mushrooms in a cold water pan. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. Use as a base of risottos or sauces with a base of oil and garlic, or a sauce, adding salt and parsley as desired.