Chanterelle

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One of several species called "chanterelle", Cantharellus cibarius 2007-07-14 Cantharellus cibarius Detail.jpg
One of several species called "chanterelle", Cantharellus cibarius

Chanterelle is the common name of several species of fungi in the genera Cantharellus , Craterellus , Gomphus , and Polyozellus . They 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.

Contents

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.

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, [1] followed by C. cascadensis in 2003, [2] C. californicus in 2008, [3] and C. enelensis in 2017. [4] C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests, [1] as well as Eastern Canada in association with Pinus banksiana . [5]

Etymology

The name chanterelle originates from the Greek kantharos meaning "tankard" or "cup", [6] [7] a reference to their general shape. Its German name, Pfifferling , refers to its peppery taste.

Cantharellus pallens 2010-06-18 Cantharellus pallens 92488.jpg
Cantharellus pallens

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 [8] 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.

Similar species

The false chanterelle (Hygrophoropsis aurantiaca) has a similar appearance and can be confused with the chanterelle. Distinguishing factors are that false chanterelles have true gills, while chanterelles have folds. Additionally, color can help distinguish the two; the true chanterelle is uniform egg-yellow, while the false chanterelle is more orange in hue and graded, with darker center. The true chanterelle's folds are typically more wrinkled or rounded, and randomly forked. Though once thought to be hazardous, it is now known that the false chanterelle is edible but not especially tasty, and ingesting it may result in mild gastrointestinal distress. [9] [10] The poisonous species in the genus Omphalotus (the jack-o'-lantern mushrooms) have been misidentified as chanterelles, but can usually be distinguished by their well-developed, unforked true gills. [lower-alpha 1] 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. [10]

Cantharellus pallens has sometimes been defined as a species in its own right, [12] but it is normally considered to be just a variety (C. cibarius var. pallens). [13] 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. [12]

Similarly, the very pale C. alborufescens reddens easily and is found in Mediterranean areas, and northern of Iran[ clarification needed ] is sometimes distinguished as a separate variety or a separate species. [12] [13] [14]

Species

An incomplete listing of species that have been called chanterelles includes:

Distribution and habitat

A basket of freshly cut chanterelles Cantharellus cibarius.jpg
A basket of freshly cut chanterelles

Chanterelles are common in Eurasia, [16] North America (including Central America) and Africa. [17] In the American Pacific Northwest, they can be found from July to November. [18] 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. [9] In the UK, they may be found from July through December. [19] [20]

Chanterelle mushrooms, raw
Nutritional value per 100 g (3.5 oz)
Energy 160 kJ (38 kcal)
6.86 g
Sugars 1.16 g
Dietary fiber 3.8 g
Fat
0.53 g
1.49 g
Vitamins Quantity
%DV†
Riboflavin (B2)
17%
0.215 mg
Niacin (B3)
26%
4.085 mg
Pantothenic acid (B5)
22%
1.075 mg
Vitamin B6
3%
0.044 mg
Vitamin D
27%
5.3 μg
Minerals Quantity
%DV†
Calcium
1%
15 mg
Iron
19%
3.47 mg
Magnesium
3%
13 mg
Manganese
12%
0.286 mg
Phosphorus
5%
57 mg
Potassium
17%
506 mg
Sodium
0%
9 mg
Zinc
6%
0.71 mg
Other constituentsQuantity
Water90 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults, [21] except for potassium, which is estimated based on expert recommendation from the National Academies. [22]

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. [23]

Culinary

Chanterelles to cook Chanterelle mushrooms.jpeg
Chanterelles to cook

Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, when they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle "as one of the most important and best edible mushrooms." [9]

Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and still others can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores. [10]

There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked. [9]

Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well. [9] Some chefs profess that reconstituted chanterelles are actually superior in flavor to fresh ones, though they lose in texture whatever they gain in flavor by becoming more chewy after being preserved by drying. [10] Dried chanterelles can also be crushed into flour and used in seasoning in soups or sauces. Chanterelles are also suitable for freezing, though older frozen chanterelles can often develop a slightly bitter taste after thawing. [9]

One mushroom guide asserts, "Chanterelles are often dirty, and when washed they soak up water like a sponge...[try] dry-sauteeing...it concentrates their flavor while allowing you to wash them." [24]

In culture

In January 2024, the California golden chanterelle became the official mushroom of that state. [25]

Notes

  1. ↑ In the case of Omphalotus olivascens , the gills may be blade-like. [11]

Related Research Articles

<span class="mw-page-title-main">Edible mushroom</span> Edible fungi fruit bodies

Edible mushrooms are the fleshy fruit bodies of several species of macrofungi. Edibility may be defined by criteria including the absence of poisonous effects on humans and desirable taste and aroma. Mushrooms that have a particularly desirable taste are described as "choice". Edible mushrooms are consumed for their nutritional and culinary value. Mushrooms, especially dried shiitake, are sources of umami flavor.

<span class="mw-page-title-main">Cantharellaceae</span> Family of fungi

The Cantharellaceae are a family of fungi in the order Cantharellales. The family contains the chanterelles and related species, a group of fungi that superficially resemble agarics but have smooth, wrinkled, or gill-like hymenophores. Species in the family are ectomycorrhizal, forming a mutually beneficial relationship with the roots of trees and other plants. Many of the Cantharellaceae, including the chanterelle, the Pacific golden chanterelle, the horn of plenty, and the trumpet chanterelle, are not only edible, but are collected and marketed internationally on a commercial scale.

<i>Cantharellus</i> Genus of fungi

Cantharellus is a genus of mushrooms, commonly known as chanterelles, a name which can also refer to the type species, Cantharellus cibarius. They are mycorrhizal fungi, meaning they form symbiotic associations with plants. Chanterelles may resemble a number of other species, some of which are poisonous.

<i>Cantharellus cibarius</i> Species of fungus

Cantharellus cibarius is a species of golden chanterelle mushroom in the genus Cantharellus. It is also known as girolle.

<i>Craterellus cornucopioides</i> Species of fungus

Craterellus cornucopioides, or horn of plenty, is an edible mushroom found in North America and Eurasia. It is also known as the black chanterelle, black trumpet, trompette de la mort (French), trompeta de la mort (Catalan) or trumpet of the dead.

<i>Hydnum repandum</i> Species of edible fungus of the family Hydnaceae distributed in Europe

Hydnum repandum, commonly known as the sweet tooth, pig's trotter, wood hedgehog or hedgehog mushroom, is a basidiomycete fungus of the family Hydnaceae. First described by Carl Linnaeus in 1753, it is the type species of the genus Hydnum. The fungus produces fruit bodies (mushrooms) that are characterized by their spore-bearing structures—in the form of spines rather than gills—which hang down from the underside of the cap. The cap is dry, colored yellow to light orange to brown, and often develops an irregular shape, especially when it has grown closely crowded with adjacent fruit bodies. The mushroom tissue is white with a pleasant odor and a spicy or bitter taste. All parts of the mushroom stain orange with age or when bruised.

<i>Hygrophoropsis aurantiaca</i> Species of fungus in the family Hygrophoropsidaceae

Hygrophoropsis aurantiaca, commonly known as the false chanterelle, is a species of fungus in the family Hygrophoropsidaceae. It is found across several continents, growing in woodland and heathland, and sometimes on woodchips used in gardening and landscaping. Fruit bodies (mushrooms) are yellow–orange, with a funnel-shaped cap up to 8 cm across that has a felt-like surface. The thin, often forked gills on the underside of the cap run partway down the length of the otherwise smooth stipe. Reports on the mushroom's edibility vary – it is considered poisonous, but has historically been eaten in parts of Europe and the Americas.

<i>Craterellus tubaeformis</i> Species of fungus

Craterellus tubaeformis is an edible fungus, also known as yellowfoot, winter mushroom, or funnel chanterelle. It was reclassified from Cantharellus, which has been supported by molecular phylogenetics.

<i>Craterellus lutescens</i> Species of fungus

Craterellus lutescens, formerly sometimes called Cantharellus lutescens or Cantharellus xanthopus or Cantharellus aurora, commonly known as Yellow Foot, camagroc in Catalan, craterelle jaune in French, is a species of mushroom. It is closely related to Craterellus tubaeformis. Its hymenium is usually orange or white, whereas the hymenium of C. tubaeformis is grey. C. lutescens is also usually found in wetlands.

<i>Polyozellus</i> Genus of fungus

Polyozellus is a fungal genus in the family Thelephoraceae, a grouping of mushrooms known collectively as the leathery earthfans. Previously considered a monotypic genus, it now contains the Polyozellus multiplex species complex. The genus name is derived from the Greek poly meaning many, and oz, meaning branch. It is commonly known as the blue chanterelle, the clustered blue chanterelle, or, in Alaska, the black chanterelle. The distinctive fruit body of this species comprises blue- to purple-colored clusters of vase- or spoon-shaped caps with veiny wrinkles on the undersurface that run down the length of the stem.

<i>Cantharellus lateritius</i> Species of fungus

Cantharellus lateritius, commonly known as the smooth chanterelle, is a species of edible fungus in the mushroom family Cantharellaceae. The species has a complex taxonomic history, and has undergone several name changes since its first description by American mycologist Lewis David de Schweinitz in 1822. The fruit bodies of the fungus are brightly colored yellow to orange, and usually highly conspicuous against the soil in which they are found. At maturity, the mushroom resembles a filled funnel with the spore-bearing surface along the sloping outer sides. The texture of the fertile undersurface (hymenium) of the caps is a distinguishing characteristic of the species: unlike the well-known golden chanterelle, the hymenium of C. lateritius is much smoother.

<i>Lactarius alnicola</i> Species of fungus

Lactarius alnicola, commonly known as the golden milkcap, is a species of fungus in the family Russulaceae. The fruit bodies produced by the fungus are characterized by a sticky, vanilla-colored cap up to 20 cm (7.9 in) wide with a mixture of yellow tones arranged in faint concentric bands. The stem is up to 5 cm (2.0 in) long and has yellow-brown spots. When it is cut or injured, the mushroom oozes a white latex, which has an intensely peppery taste. The acrid taste of the fruit bodies renders them unpalatable. The fungus is found in the western United States and Mexico, where it grows in mycorrhizal associations with various coniferous trees species, such as spruce, pine and fir, and deciduous species such as oak and alder. It has also been collected in India. Two varieties have been named: var. pitkinensis, known from Colorado, and var. pungens, from Michigan.

<i>Cantharellus formosus</i> Species of fungus

Cantharellus formosus, commonly known as the Pacific golden chanterelle, is a fungus native to the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It was distinguished from C. cibarius in the 1990s. It is orange to yellow, meaty and funnel-shaped. On the underside of the smooth cap, it has gill-like ridges that run down onto its stipe, which tapers down from the cap. The false gills often have a pinkish hue. It has a mild, sweet odor.

<i>Cantharellus subalbidus</i> Species of fungus

Cantharellus subalbidus, the white chanterelle, is a fungus native to western North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is similar in appearance to other chanterelles except for its cream to white color and orange bruising.

<i>Cantharellus californicus</i> Species of fungus

Cantharellus californicus, also called the California golden chanterelle, mud puppy, or oak chanterelle, is a fungus native to California, United States. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is generally similar in appearance to C. cibarius and C. formosus except for its large size at maturity.

<i>Cantharellus cascadensis</i> Species of fungus

Cantharellus cascadensis, the Cascade chanterelle, is a fungus native to the Pacific Northwest region of North America. It is considered a choice edible mushroom.

<i>Cantharellus flavus</i> Species of fungus

Cantharellus flavus, also called the American golden chanterelle, Eastern yellow chanterelle or Midwestern yellow chanterelle, is a species of fungus in the genus Cantharellus. Found in North America, it is an edible mushroom.

<i>Cantharellus roseocanus</i> Species of fungus

Cantharellus roseocanus is a species of fungus in the family Cantharellaceae. Found in the Pacific Northwest region of North America, it was originally described in 1997 as a variety of Cantharellus cibarius, and later promoted to distinct species status in 2012.

<i>Craterellus cinereus</i> Species of fungus

Craterellus cinereus, commonly known as the black chanterelle or ashen chanterelle, is a species of Craterellus found growing in coniferous forest in Europe.

<i>Cantharellus enelensis</i> Species of fungus

Cantharellus enelensis is one of several species of chanterelle native to North America, discovered in 2017 as a new member of the C. cibarius complex. It forms mycorrhizal relationships and is an edible mushroom.

References

  1. 1 2 Redhead SA, Norvell LL, Danell E (1997). "Cantharellus formosus and the Pacific Golden Chanterelle harvest in Western North America". Mycotaxon . 65: 285–322.
  2. ↑ Dunham SM; O'Dell TE; Molina R (2003). "Analysis of nrDNA sequences and microsatellite allele frequencies reveals a cryptic chanterelle species Cantharellus cascadensis sp. nov. from the American Pacific Northwest". Mycological Research. 107 (10): 1163–77. doi:10.1017/s0953756203008475. PMID   14635765.
  3. ↑ Arora D, Dunham SM (2008). "A new, commercially valuable chanterelle species, Cantharellus californicus sp. nov., associated with live oak in California, USA" (PDF). Economic Botany. 62 (3): 376–91. doi:10.1007/s12231-008-9042-7. S2CID   19220345. Archived from the original (PDF) on 2018-12-22. Retrieved 2010-09-15.
  4. ↑ Macbride, Thomas H. (1899). The North American slime-moulds; being a list of all species of Myxomycetes hitherto described from North America, including Central America, by Thomas H. Macbride ... New York: Macmillan Co. doi:10.5962/bhl.title.1646.
  5. ↑ Rochon, Caroline; Paré, David; Pélardy, Nellia; Khasa, Damase P.; Fortin, J. André (2011). "Ecology and productivity of Cantharellus cibarius var. roseocanus in two eastern Canadian jack pine stands". Botany. 89 (10): 663–675. doi:10.1139/b11-058.
  6. ↑ Pilz D, Norvell L, Danell E, Molina R (March 2003). Ecology and management of commercially harvested chanterelle mushrooms. Gen. Tech. Rep. PNW-GTR-576 (PDF). Portland, OR: Department of Agriculture, Forest Service, Pacific Northwest Research Station. Retrieved 2011-03-25.
  7. ↑ chanterelle at dictionary.com
  8. ↑ Marrone, Teresa. (2020). Mushrooms of the upper midwest : a simple guide to common mushrooms. Adventure Publications, Inc. ISBN   978-1-59193-960-3. OCLC   1151845587.
  9. 1 2 3 4 5 6 Persson O. (1997). The Chanterelle Book. Berkeley, California: Ten Speed Press. ISBN   978-0-89815-947-9.
  10. 1 2 3 4 Fischer DH, Bessette A (1992). Edible Wild Mushrooms of North America: a Field-to-Kitchen Guide. Austin, Texas: University of Texas Press. ISBN   978-0-292-72080-0.
  11. ↑ Meuninck, Jim (2017). Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms. Falcon Guides. p. 4. ISBN   978-1-4930-2669-2.
  12. 1 2 3 Gillaume Eyssartier; Pierre Roux (2013). Le Guide des Champignons France et Europe (in French). Paris, France: Belin. pp. 586–590. ISBN   978-2-7011-8289-6. Also available in English.
  13. 1 2 The entry for C. cibarius in Species Fungorum indicates that C. pallens and C. alborufescens are synonyms of C. cibarius, but have also been defined as varieties or separate species.
  14. ↑ Parad GA, Ghobad-Nejhad M, Tabari M, Yousefzadeh H, Esmaeilzadeh O, Tedersoo L, Buyck, B. 2018. Cantharellus alborufescens and C. ferruginascens (Cantharellaceae, Basidiomycota) new to Iran. Cryptogamie, Mycologie 39: 299-310.
  15. ↑ Thorn, R. Greg; Kim, Jee In; Lebeuf, Renée; Voitk, Andrus (2017). "The golden chanterelles of Newfoundland and Labrador: a new species, a new record for North America, and a lost species rediscovered". Botany. 95 (6): 547–560. doi:10.1139/cjb-2016-0213.
  16. ↑ Dar GH, Bhagat RC, Khan MA (2002). Biodiversity of the Kashmir Himalaya. Anmol Publications PVT. LTD. ISBN   978-81-261-1117-6.
  17. ↑ Boa ER (2004). Wild Edible Fungi: A Global Overview Of Their Use And Importance To People (Non-Wood Forest Products). Food & Agriculture Organization of the UN. ISBN   978-92-5-105157-3.
  18. ↑ "Seasonal Chart for Edible Mushrooms". Central Oregon Mushroom Club. Retrieved 2024-03-31.
  19. ↑ "Cantharellus cibarius (Golden Chanterelle): Plant Phenology in the United Kingdom". iNaturalist.org. Retrieved 2018-10-21.
  20. ↑ "Cantharellus cibarius Fr". gbif.org. Retrieved 2018-10-21.
  21. ↑ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels" . Retrieved 2024-03-28.
  22. ↑ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN   978-0-309-48834-1. PMID   30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
  23. ↑ USDA National Nutrient Database for Standard Reference, http://ndb.nal.usda.gov/ndb/foods/show/2974?qlookup=chanterelle Archived 2015-11-26 at the Wayback Machine , accessed 28/2/2013
  24. ↑ Arora, Davis (1991). All That the Rain Promises, and More... Ten Speed Press. p. 3. ISBN   978-0-89815-388-0.
  25. ↑ "Meet California's New State Mushroom: The California golden chanterelle!". Cal Parks. 29 January 2024. Retrieved 2024-04-17.
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