So far this year I have eaten giant Puffball, and a slimy capped yellow to Brownish cap with yellow pore Bolete, with good results, the Bolete despite its texture it had excellent taste, a non-documented subspecies of the Black Hills. I am currently collecting Red/Orange/Pale Yellow mushrooms, that fruit in extremely dense clusters of 3-12, with caps almost never exceeding 2" diameter. Solid stems. The gills an off white to yellowish fairly wide and they split, Slimy and near red cap coloration when young and rounded, Yellowish Orange can be cracked and dry when caps reach over maturity, with mushroom turning convex/ Chanterelles like. squirrels love the caps. They start as buttons, then turn flat with lighter coloration, then turn convex and even lighter coloration (yellowish/orange) and cracked with drying. A couple years back, I ran into a merchant selling "Black Hills Chanterelles", here in Spearfish. I did not trust his identification, being familiar with the Chanterelles of Wash/Oregon, and the other variety out East. These supposed Black Hills Chanterelles were 1/4 - 1/2 the size of Chanterelles I was familiar with. But maybe he was onto something. I am confident this is the mushroom, the merchant was selling (I assume he first ate them) Is anyone familiar with a Black Hills variety of Chanterelle? or familiar with the species that I have described? I have thoroughly scoured the annals of poisonous/nausea inducing mushrooms, and nothing even slightly resembles this species other than the Jack o' Lantern, due to its orange gills, and habitat/size this is clearly ruled out . I intend to eat one mushroom thoroughly cooked in a couple days, then 3, 2 days from then assuming no adverse gastro, then more. Any advice, other than the obvious warnings greatly appreciated.