Often confused with Yellow-Footed Chanterelles, Winter Chanterelles have a lighter cap and a lighter yellow or orangey, hollow stalk. They are more beautiful to look at than to eat: the flavour is very muted. Dried ones are better because the flavour gets concentrated. They are often included in dried mushroom mixes.
There may be two species of Winter Chanterelles, or just one. Mycologists are currently debating whether the one called “Cantharellus tubaeformis” in Europe is different from “Cantharellus infundibuliformis” in North America. However, given that the debate is happening under a microscope looking at spores, and that it’s nothing that can be tasted or seen with the naked eye, for once we don’t have to worry about this particular confusion.