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Chanterelles are one of the most highly valued wild edible mushroom genera worldwide. This work aimed to investigate the nutritional characteristics and volatile compounds’ profile of <i>Cantharellus alborufescens</i> for the first time. Proximate analysis was performed according to the Association of Official Agricultural Chemists, while the mineral contents and the volatile compounds were determined using ICP-MS and GC-MS, respectively. <i>C. alborufescens</i> had an average of 25.8% protein, 5.5% fat, 12.7% ash, and 55.9% carbohydrates, including 11.4% fiber per dw of mushroom. Further analyses of the fat and protein contents revealed high amounts of polyunsaturated fatty acids as well as monosodium glutamate-like amino acids. Linoleic acid (42.0% of fat) and oleic acid (28.6% of fat) were the major fatty acids, while leucine (1.2%) and lysine (0.9%) were the most abundant essential amino acids. The results showed that <i>C. alborufescens</i> contained 3.1 µg/g vitamin D2 and 4.9 mg/g vitamin E per dw, as well as notable quantities of macro- and microelements, such as potassium, calcium, magnesium, and iron. GC-MS analysis revealed various volatile compounds such as acetaldehyde, <i>n</i>-hexanal, 3-methylbutanal, 1-octen-3-ol, etc. In conclusion, this study supports the use of <i>C. alborufescens</i> as a food rich in fiber and vitamin E, with a suitable amount of protein and other nutrients.