Other related chanterelle species are also edible, but don't confuse the chanterelle with the poisonous Jack O'Lantern (Omphalotus olearius), a larger mushroom that grows clustered on dead wood, with gills that are not forked or divided.
The chanterelle is one of the world's best-known choice wild mushrooms. Professional pickers strip clean forests in the Pacific Northwest, ship the chanterelles to France in refrigerated pLn.s, can them, and return them to the US as expensive imported French gourmet mushrooms!
Nevertheless, some people experience gastric distress from chanterelles, especially if they're undercooked, so cook them at least 15 minutes, and go easy on them the first time you try them.
Chanterelles are great sautéed in olive oil with a little garlic. Traditionally added to omelets and egg dishes, they're excellent in vegan mock egg dishes as well, and they can't be beat in soups, stews, or casseroles. They also provide vitamin A.