Disclaimer: never eat anything you are not 100% sure of! Do a lot of research, join forums, groups, or mycological societies near you to learn. The internet only goes so far.

One of the most prolific mushrooms there is, at least in terms of long term fruiting, is the chanterelle. There are many different species of chanterelle, and like many other taxa, genetics is throwing a lot of what we know on its head.

The once set nomenclature Chanterus cibarus is now in flux as many species have been shown to be a discrete taxa. Strictly speaking, C. cibarus appears to be a European species. It is still in flux, though that nomenclature is still used pretty universally for chanterelle mushrooms that have gill like ridges (no chanterelle has true gills) and golden yellow. They often smell of apricots, and have a firm texture when fresh.

There are other species of chanterelle, many often occurring in close proximity to C. cibarus, including the C. lateritius, and C. cinnabarinus which are known as the Smooth chanterelle and the cinnabar chanterelle respectively. They are all fairly “safe” mushrooms in that there are very few look alikes. The true definitive identification is the lack of true gills.

Foraging is location specific. It is vital that you learn what species is available in your area, and how to correctly identify it. Mistakes can be deadly. When I doubt, throw it out. Be safe, and get outside!