These mushrooms are golden looking, golden tasting, and golden priced! Chanterelle cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The chanterelle's aroma is variously described as apricot- or peachlike. Chanterelles are meaty and chewy. One of the best ways to cook them is to slice and sauté them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavour after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them.