The Cantharellus cibarius is almost known as the Porcino. Its characteristic whitish yellow color and funnel shape make it easily recognizable. In the mountains it grows between summer and autumn, mostly in beech woods. The law prohibits the collection of mushrooms too small to avoid ruining the regrowth.
INSTRUCTIONS FOR USE: Dip the frozen mushrooms into a cold water pot. Bring to a boil and allow to simmer for 3 minutes. Drain and rinse. Prepare a base of oil and garlic, or a sauce, cook the mushrooms for 15 minutes, adding salt and parsley as desired.