Chanterelle mushroom, usually sautéed in butter with chopped onions.

False chanterelle. As its name implies, this masquerades as a chanterelle but, instead of the egg yellow of the chanterelle, this is a darker orange and sometimes with a graded cap, dark at the centre and becoming lighter towards the edges. The false chanterelle is found in woodland, particularly under pines. It is edible, but is rather bitter and tough and may cause indigestion. It is easily confused with other mushrooms which are poisonous, so especial care must be taken.

Honey fungus. They should always be well cooked.

Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.

Saffron milk cap. It exudes milk when cut and is usually served fried or cold with a vinaigrette.