thumb|One of several species called "chanterelle", [[Cantharellus cibarius]]
thumb|Chanterelles on sale in [[San Francisco]]
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.
Etymology
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.
thumb| Cantharellus pallens
Taxonomy
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, C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests,
- Cantharellus cinnabarinus
- Cantharellus enelensis
- Cantharellus formosus
- Cantharellus lateritius
- Cantharellus minor
- Cantharellus roseocanus
- Cantharellus subalbidus
- Craterellus cinereus
- Craterellus cornucopioides
- Craterellus ignicolor
- Craterellus tubaeformis
- Merulius odoratus
- Gomphus clavatus
- Polyozellus multiplex
Description
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, is sometimes distinguished as a separate variety or a separate species. Species of Omphalotus are not closely related to chanterelles. Other species in the closely related genera Cantharellus and Craterellus may appear similar to the golden chanterelle.
Distribution and habitat
thumb| A basket of freshly cut chanterelles
Chanterelles are common in Eurasia, They tend to grow in clusters in mossy coniferous forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs. In central Europe, the golden chanterelle is often found in beech forests among similar species and forms.
Uses
Nutrition
Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilocalories of food energy and the B vitamins, niacin and pantothenic acid, in rich content (20% or more of the Daily Value, DV), 27% DV of iron, with moderate contents (10-1 of riboflavin, manganese, and potassium (table).
When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) – also known as ergocalciferol.
In culture
In January 2024, the California golden chanterelle became the official mushroom of that state.
Notes
References
External links
- State flower of California, 2024