Chanterelles tend to grow in clusters in mossy coniferous forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs.
Appalachia also produces edible wild mushrooms, including chanterelles and morels.
They are commonly ranked above morels and chanterelles and only the cep / porcini is more highly prized.
Molecular phylogenetic analyses are providing new information about relationships between chanterelle populations.
They have true gills (unlike chanterelles) which are thinner, have distinct crowns, and generally do not reach up to the edge.
Chanterelles are associated with either conifers or hardwood trees, depending on species.
Some consider it the culinary equivalent of the chanterelle.
Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well.
