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En maträtt är sauterade kantareller i smör med salt och peppar, som ofta serveras på (rostat) bröd, ibland som komplement till en kötträtt. Stekta kantareller kan användas i risotto och även på pasta med några matskedar keso och crème fraiche. Kantareller används också i pajer eller med stekt bacon, finhackad vitlök och salvia.
Kantarell kan torkas, men inte i mer än 30 grader celsius, då detta gör att svampen smakar beskt.[32]
The word entered Late Middle English in the 14th century via Old French orenge (in the phrase pomme d'orenge).[30] The French word, in turn, comes from Old Provençal auranja, based on the Arabic word.[31] In several languages, the initial n present in earlier forms of the word dropped off because it may have been mistaken as part of an indefinite article ending in an n sound. In French, for example, une norenge may have been heard as une orenge. This linguistic change is called juncture loss. The color was named after the fruit,[32] and the first recorded use of orange as a color name in English was in 1512.[33][34]