Cantherellus cibarus

 The (Common) Chanterelle, Cantherellus cibarus is a yellow, cone-shaped mushroom found in temperate forests throughout Eurasia and North America, and is cultivated on a commercial scale in Europe and the United States. It is a highly-prized edible fungus that is extensively used in French cuisines. It is hard to mistake the chanterelle for other mushrooms, aside from closely related species, as, in addition to its bright, orange-tinged yellow coloration, and its cone-shape, wild chanterelles often have a unique, fruity aroma that is often compared to apricots. This pleasant odor soon dissipates after the mushroom is picked, and is almost never encountered in commercially cultivated chanterelles.

The chanterelle is edible even when raw, however, it is traditionally eaten cooked as cooking enhances its flavor. It is commonly cooked as a vegetable with savory spices, and meat, especially pork or wild game. Many mushroom enthusiasts also use chanterelles as a spice and flavoring by drying and grinding the mushroom, or mixing it into butter, or soaking the mushroom in alcohols.

The chanterelle is rarely seen in Chinese cuisine outside of professional mushroom-pickers' dinners, and modern fusion cuisines. Even so, the chanterelle's culinary versatility easily permits it seamlessly inserting itself into Chinese cuisines, especially the various Buddhist and vegetarian Chinese cuisines.

In Traditional Chinese Medicine, the chanterelle and other mushrooms of the genus Cantherellus are used to combat night blindess, eye inflammation, and dry skin, as well as to protect the mucous membranes, and treat respiratory tract infections.