Known as the native Chanterelle or the Australian Chanterelle, Cantharellus concinnus is a somewhat uncommon mushroom that is macroscopically very similar to the European and US continental common chanterelle (Canterellus cibarius or Girolle).
In Europe and America, the Chanterelle is one of the most prized, sought-after and flavoursome of wild mushrooms, rated in the top three by many respected European chefs and mushroom enthusiasts. In fact the chanterelle is often the most sort after wild mushroom of all for its unique peppery flavours.
The Australian chanterelle is a closely related species that occurs in heathland and scrub below various native Eucalypt species including the Messmate Stringybark. While it can occur in large troops of semi rings, it is relatively uncommon. The Australian native chanterelle is reputed to have a more subtle flavour profile than the European varieties with a palate and odour of apricots but a less pronounced pepperiness.
There appears to several phenotypes described as concinnus – from fairly pink and orange varieties in WA to our yellow orange ones here in Victoria and Tasmania to varieties up in NNSW and SEQ that appear to be quite petite but are reported has having a strong flavour and scent (unlike those in Victoria):