There are many kinds of fungi, including Chanterelles, Boletes, Morels, and Puffballs. This sub-phyla also includes the "classic" mushrooms, polypores, corals, chanterelles, crusts, puffballs and stinkhorns. Despite this, chanterelles are one of the most recognized and harvested groups of edible mushrooms. Chanterelles can also be pickled in brine. In European cuisine, chanterelles are often served with venison. Truffles, porcinis and chanterelles are known for their taste and culinary and financial importance. Some fungi, such as chanterelles have a funnel- or trumpet-shaped appearance. When pickled in this way, chanterelles can last from six to twelve months. Chanterelles are associated with either conifers or hardwood trees, depending on species. In Polish tradition chanterelles are used for making creamy sauces that top chicken. It is a member of the genus "Cantharellus" along with other popular edible chanterelles. It is a member of the genus "Cantharellus" along with other chanterelles. Fresh chanterelles can generally be stored up to ten days in a refrigerator. There are many ways to cook chanterelles. Viewed from above, the caps of mature specimens resemble somewhat those of chanterelles.