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Chanterelle
Chanterelle is the common name of several species of agaricomycetous fungi in the genera Cantharellus, Craterellus, Gomphus and Polyozellus. These fungi are orange, yellow or white, meaty and funnel-shaped. On the lower surface, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down from the cap. Many species emit a fruity aroma and often have a mildly peppery taste.
Chanterelles are found in Eurasia, North America and Africa, typically growing in forested areas. They initially gained popularity as an edible mushroom in the 18th century via their inclusion in French cuisine.
The name chanterelle originates from the Greek kantharos meaning "tankard" or "cup", a reference to their general shape. Its German name, Pfifferling, refers to its peppery taste.
At one time, all yellow or golden chanterelles in western North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (C. formosus) and C. cibarius var. roseocanus were identified, followed by C. cascadensis in 2003, C. californicus in 2008, and C. enelensis in 2017. C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests, as well as Eastern Canada in association with Pinus banksiana.
An incomplete listing of species that have been called chanterelles includes:
The mushrooms are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste.
Cantharellus pallens has sometimes been defined as a species in its own right, but it is normally considered to be just a variety (C. cibarius var. pallens). Unlike "true" C. cibarius it yellows and then reddens when touched and has a weaker smell. Eyssartier and Roux classify it as a separate species but say that 90% of the chanterelles sold in French markets are this, not C. cibarius.
Similarly, the very pale C. alborufescens, which reddens easily and is found in Mediterranean areas, and northern of Iran is sometimes distinguished as a separate variety or a separate species.
Chanterelle
Chanterelle is the common name of several species of agaricomycetous fungi in the genera Cantharellus, Craterellus, Gomphus and Polyozellus. These fungi are orange, yellow or white, meaty and funnel-shaped. On the lower surface, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down from the cap. Many species emit a fruity aroma and often have a mildly peppery taste.
Chanterelles are found in Eurasia, North America and Africa, typically growing in forested areas. They initially gained popularity as an edible mushroom in the 18th century via their inclusion in French cuisine.
The name chanterelle originates from the Greek kantharos meaning "tankard" or "cup", a reference to their general shape. Its German name, Pfifferling, refers to its peppery taste.
At one time, all yellow or golden chanterelles in western North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (C. formosus) and C. cibarius var. roseocanus were identified, followed by C. cascadensis in 2003, C. californicus in 2008, and C. enelensis in 2017. C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests, as well as Eastern Canada in association with Pinus banksiana.
An incomplete listing of species that have been called chanterelles includes:
The mushrooms are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste.
Cantharellus pallens has sometimes been defined as a species in its own right, but it is normally considered to be just a variety (C. cibarius var. pallens). Unlike "true" C. cibarius it yellows and then reddens when touched and has a weaker smell. Eyssartier and Roux classify it as a separate species but say that 90% of the chanterelles sold in French markets are this, not C. cibarius.
Similarly, the very pale C. alborufescens, which reddens easily and is found in Mediterranean areas, and northern of Iran is sometimes distinguished as a separate variety or a separate species.
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