Chanterelles are wild mushrooms with a bright orangey colour that grow particularly well in Scotland and in Scandinavia, where they are highly prized.
A number of inedible or poisonous mushroom varieties are easily mistaken for chanterelles. Ensure that all wild mushrooms you pick are positively identified before eating them.
Chanterelles don't dry well, so use them fresh.
Clean chanterelles carefully with a soft brush and trim the bases. Sauté in butter with garlic and parsley and serve as a side dish, or add to omelettes or pasta dishes.