Trumpet chanterelleCraterellus tubaeformis

The cap of the trumpet chanterelle is small — 1 to 6 centimeters across. When young it is convex with an inrolled margin; with age it becomes funnel-shaped with a deep hollow in the center that connects to the hollow stem, and a wavy, often torn margin. The surface is finely scaly-fibrous and dry. The color is yellow-brown, grayish brown or dark ochre, darker in the center. The funnel shape with a hollow running right through is a characteristic feature of the species.

There are no true gills. The underside of the cap is covered with low, sparse, forked and interconnected vein-like ridges that run down the stem. At first they are grayish yellow or ash-gray, with a bluish-gray tint. The spore print is whitish or pale cream. A vein-like spore-bearing surface instead of true gills is a hallmark of the chanterelle family.

The stem is thin, 2 to 8 centimeters long, hollow and connected to the hollow in the cap. Its defining feature is its bright yellow or yellow-ochre color, which earned the mushroom the name yellowfoot chanterelle. The surface is smooth, sometimes slightly flattened or grooved. There is no ring and no volva. The stem flows smoothly into the funnel-shaped cap.

The flesh is thin, elastic and yellowish gray, barely changing color when cut. The taste is mild and pleasant, with a characteristic faintly peppery note that is especially noticeable in the raw mushroom. Despite its thin texture, the flesh is fragrant and holds its shape well in cooking, and it reveals itself most fully when dried.

The smell is pleasant, mild, fruity and mushroomy. As it dries, the aroma intensifies and becomes rich. For identification, rely above all on the funnel-shaped hollow cap, the vein-like gray-yellow spore-bearing surface and the bright yellow hollow stem.