Chantrelles are mushrooms that grow wild both in Europe and in the Pacific Northwest of the United States. They have also been to a small extent cultivated recently. The most common of the Chantrelles are the yellow ones. These are a buttery color, shaped like a curving trumpet with a woodsy aroma and a meaty flavor. They can grow to be several inches across, and when I was a chef just starting out in the San Francisco Bay area, we used to get our Chantrelles from Briones Park. 
Marinated with fresh basil and a splash of extra virgin olive oil and grilled over an open fire made these a meal of a lifetime.

Chantrelles  are low in sodium, and high in potassium, and are low in calories, and good for heart smart eating. One cup has only 20 calories. 

For all types of mushrooms, look for clean caps, free from blemishes, slimy spots or signs of decay. Allow for 1/4 to 1/2 pound per person per serving when used as a vegetable.

Store mushrooms, unwashed in a plastic or paper bags. Keep away from strawberries, and other vegetables in the produce refrigerator, as the spores can hasten the destruction of these fruits and vegetables.

Wipe with a damp cloth before use. Do not soak mushrooms.

Mushrooms can be steamed, broiled, baked, fried, or grilled.

Here are some great resources for all things mushroom:
http://www.mushroomcouncil.com/

http://www.americanmushroominst.org/

http://www.melissas.com/rtf/drdchanterelle.htm