CHANTARELLE, an edible fungus, known botanically as Cantharellus cibarius (family, Hymenomycetes) found in woods in summer. It is golden yellow, somewhat inversely conical in shape and about 2in. broad and high. The cap is flattened above with a central depression and a thick lobed irregular margin. Run ning down into the stem from the cap are a number of shallow thick gills. The substance of the fungus is dry and opaque with a peculiar smell suggesting ripe apricots or plums. The flesh is whit ish tinged with yellow. The chantarelle is sold in the markets on the continent of Europe, where it forms a regular article of food, but seems little known in Great Britain; it is common in conifer ous woods in the north-eastern United States and Canada. Before being cooked chantarelles should be allowed to dry, and then thrown into boiling water.