Chanterelles are orange or yellow, meaty and funnel-shaped mushrooms. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. Many chefs consider Chanterelles on the same short list of gourmet fungi as truffles and morels. There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols.