I think what we find mostly is Cantharellus flavolateritius.

Thanks! I was happy to come here and share it where people would appreciate their..unique charm!

My first time finding these absolute beauties. I'm not sure if they're Cantharellus corallinus or Cantharellus cinnabarinus.

Yes, I love to impress guests & travelers with a good straight-from-the-bag chipchuterie tray! Works every time.

I trimmed the stems until I saw no more bug tunneling, so they were really not too bad yet! Of course, with such numbers, at least SOME of them will be good..

Delicious on top of garlic toast. Recipe courtesy Alan Bergo: https://foragerchef.com/sicilian-chicken-of-the-woods/#recipe

Beautiful dusty purple laccaria

A busy day in the woods. I also found Laetiporus, a chestnut bolete, a green-cracking russula, smooth chanterelles and the first lion's mane of the season.

I'm in Pennsylvania, USA. They're Strobilomyces strobilaceous, an edible black bolete known as old-man-of-the-woods.

Involves tomato sauce, monarda fistulosa from my flowerbed, lots of onions and garlic.

Cracking green russula and old man of the woods.

No adjustments at all! The cinnabars practically glow. Wish I had better camera equipment to capture them in situ.

I cut the recipe in half and harvested about half a pound.

I expected to find the chanterelles, but everything else was pure luck over a short three miles! Good luck out there.

It has a good strong somewhat meaty flavor and a pleasantly firm texture. The little hairs/scales wilt into the rest when the heat hits them and are not really distinguishable. The stem is really tough and fibrous, so I discarded it, and merely sliced up and fried the cap. Recommend harvesting ones that still have a whitish pore surface; if it's turned black, they'll be too old.

Well, it was my first time trying the samples of black velvet bolete and Strobilomyces, so those were simply fried up and sampled one by one right away. The dryad's saddle was fried with butter and herbs and frozen for later. The chicken of the woods was stewed in tomato sauce and served over toast a la Forager Chef's recipe. The chanterelles are being fried with butter and frozen and given away to friends and family.