Wild chanterelle, pine, morel, lobster, puffball, and other mushrooms are commonly consumed. Abundant mushroom and lichen can be found including chanterelle, oyster mushroom and rock tripe. Chanterelle mushrooms have a faint aroma and flavour of apricots. The most highly regarded mushroom in Sweden is the chanterelle, which is considered a delicacy. The mushroom is commonly known as the "smooth chanterelle". Another franconian dish is a kind of steamed Chanterelle ("Saure Pfiffer"). The False Chanterelle ("Hygrophoropsis aurantiaca") has finer, more orange gills and a darker cap. Other English common names for this species include clustered chanterelle and violet chanterelle. It can be crunchy, though it is softer than that of the chanterelle. His complete works, edited by Professor Ron Purcell, were published by Chanterelle Verlag. Common names for this species include the blue chanterelle and the clustered blue chanterelle. Molecular phylogenetic analyses are providing new information about relationships between chanterelle populations. Some consider it the culinary equivalent of the chanterelle. It is commonly known as the false chanterelle.