Notes:
Fruiting in deciduous woodland here, Cantharellus cinnabarinus is common and widespread. A favorite gourmet edible due to its small size and ability to hold its brilliant orange color. The cinnabar chanterelle fruits in association with American Beech and Red Oak in my general area. Very slow to mature, I can leave this species until the margins unroll and be assured that for the most part they’ll remain bug-free. Tasted raw, one will experience a mildly peppery hot reaction which is not noticeable upon cooking.