Been picking them locally, mostly the whites, since mid-August. The white variety blooms much earlier than the yellow, often just a bit of dew is all it takes. This variety frequently grows beneath the forest duff, and tends to be dirtier than the yellows, but often gets ignored even in well picked areas. The flesh is even firmer than the yellow.

Break into pieces and dry fry with salt only on high heat until all water boils off, then add butter and pepper and fry until browned. Last night I had some sauteed chantrelles in penne carbonara (pasta with bacon, garlic and egg)..yummy!