Chanterelle

Cap: 1.5-15 cm across; more or less convex when young (often with an inrolled margin); becoming flat or shallowly depressed, with a wavy and irregular margin; tacky when wet; bald or with a few tiny appressed fibers; pale yellow to egg-yolk yellow to almost orange.

Undersurface: With well developed false gills that sometimes feature cross-veins; running deeply down the stem; colored like the cap or paler; sometimes staining brownish to orangish.

Stem: 2.5-8 cm long; 1-2 cm thick; extremely variable in shape (from thin, more or less equal, and graceful to thick, stocky and nearly club-shaped); smooth below the false gills; colored like the cap or paler; sometimes bruising brownish to orangish.

Flesh: White; solid; unchanging when sliced.

Odor and Taste: Taste not distinctive or slightly peppery; odor fragrant and sweet, like apricots.

Chemical Reactions: KOH on cap negative to reddish; ammonia on cap negative. Flesh fleetingly reddish, then pinkish gray to gray with iron salts; false gills grayish to dark gray with iron salts.
Spore Print: Pale yellow to creamy white.