Cantharellus
| Cantharellus | |
|---|---|
| |
| Cantharellus cibarius | |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Cantharellales |
| Family: | Cantharellaceae |
| Genus: | Cantharellus Adans. ex Fr. |
| Type species | |
| Cantharellus cibarius Fr.
| |
| Cantharellus mycorrhizal | |
|---|---|
 | Edibility is choice or edible |
Cantharellus is a
The name comes from the Greek word kantharos ('tankard, cup'). Chanterelles are one of the most recognized and harvested groups of edible mushrooms.
| Phylogenetic relationships of some Cantharellus species based on ribosomal RNA sequences.[1] |
Description
Mushrooms in the genus are generally shaped like cups or trumpets. The hue is mostly yellow, with the gills sometimes pinkish.[2]
Similar species
The false chanterelle (Hygrophoropsis aurantiaca) has finer, more orange gills and a darker cap. It is sometimes regarded as poisonous.[3][4]
The very similar jack-o'-lantern mushroom (
Species in the genera Craterellus, Gomphus, and Polyozellus may also look like chanterelles.[citation needed]
Taxonomy
The genus Cantharellus is large and has a complex
| Cantharellus |
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Selected species
- C. afrocibarius – Africa[8]
- C. altipes – southeastern United States[9]
- C. amazonensis – South America
- C. amethysteus – Europe
- C. anzutake – Japan, Korea
- C. appalachiensis – eastern North America, China[10]
- C. aurantioconspicuus – Brazil[11]
- C. californicus – the oak chanterelle
- C. cascadensis – the Pacific Northwest of North America
- C. cibarioides – Africa[12]
- C. cibarius – golden chanterelle, Europe
- Chicago, United States
- C. cinereus– the ashen chanterelle
- C. cinnabarinus- red chantrelle
- C. coccolobae – the Caribbean, the Bahamas, and Florida
- C. concinnus – the Australian chanterelle
- C. congolensis - Africa[6]
- C. eccentricus – New Caledonia[12]
- C. densifolius[6]
- C. elegans
- C. flavus - midwestern and southern United States[13]
- C. floridulus[6]
- C. formosus – California and the Pacific Northwest of North America
- C. friesii – the orange chanterelle
- C. garnierii[6]
- C. gracilis – Africa
- C. guyanensis – South America
- C. humidicolus – Africa
- C. incrassatus – Malaysia[12]
- C. isabellinus[6]
- C. lateritius – the smooth chanterelle
- C. lewisii – southeastern United States[9]
- C. lilacinus– Australia
- C. luteopunctatus – Africa
- C. minor
- C. miomboensis – Africa
- C. neocaledonicus – New Caledonia[12]
- C. pallens - frosted chanterelle
- C. persicinus – the peach chanterelle
- C. phasmatis - the ghost chanterelle, midwestern United States[13]
- C. pleurotoides – Guyana[14]
- C. pseudocibarius[6]
- C. pseudoformosus – found with deodar cedar in India[15]
- C. protectus – South America
- C. quercophilus – southeastern United States[16]
- C. rhodophyllus[6]
- C. roseocanus
- C. ruber[6]
- C. spectaculus - the spectacular chanterelle, midwestern United States[13]
- C. subalbidus – western North America
- C. sublaevis – Africa[12]
- C. subpruinosus – Europe
- C. tabernensis – southeastern United States[17] and Mexico[18]
- C. tanzanicus – Africa
- C. tenuithrix – southeastern United States[9]
- C. texensis – southeastern United States[19]
- C. tomentosus[6]
- C. vaginatus – China[10]
- C. zangii – China[20]
Etymology
The name comes from the Greek κάνθαρος, kantharos 'tankard, cup'.[5][21]
Distribution and habitat
Cantharellus species are found throughout the world in association with mycorrhizal host plants, including Africa, Europe, Asia, North America, South America, and Australia.
Ecology
Chanterelles are associated with either
Uses
Many species of chanterelles contain
Their mycorrhizal nature makes the species very difficult to cultivate.
Culinary
 | This section needs additional citations for verification. (October 2023) |
Chanterelles in general go well with
In European cuisine, chanterelles are often served with venison. A traditional method of preparing these mushrooms is sauteed and then used to make scrambled eggs.
In Polish tradition, chanterelles are used for making creamy sauces that top chicken.
Many mushroom enthusiasts just like chanterelles sauteed in butter, with a pinch of salt, a clove of fresh crushed garlic, and some whipping cream. This recipe is said to bring out the subtle flavor of the chanterelle without masking it with other aromas. This recipe has the added benefit of retaining flavor even after being stored frozen.
It is a feature of Viennese cuisine.[24]
Preparation and storage
Since the mushrooms hold a lot of water, they are often prepared using a "dry sauté" method: after cleaning, the mushrooms are sliced and put in a covered pan over high heat with no oil or butter. The mushrooms then release much of their water, which can be allowed to boil off or be poured off and used as a stock. Many people often cook the mushrooms with butter because it "sweetens" them.
Chanterelles can also be
Another storage technique is
Fresh chanterelles can generally be stored up to ten days in a refrigerator.
References
- PMID 17486970.
- ^ Kuo M (2015). "Chanterelles and Trumpets: Cantharellus and Craterellus". MushroomExpert.com. Retrieved 30 October 2023.
- ISBN 978-0-7627-3109-1.
- ISBN 978-0-7112-2378-3.
- ^ a b c 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 25 March 2011.
- ^ PMID 23155498.
- PMID 37007503.
- S2CID 14535505.
- ^ S2CID 23603456.
- ^ doi:10.5248/116.437.
- .
- ^ S2CID 85649542.
- ^ S2CID 2218602.
- PMID 17123813.
- S2CID 86722305.
- ^ Buyck B, Lewis DP, Eyssartier G, Hofstetter V (March 2010). "Cantharellus quercophilus sp. nov. and its comparison to other small, yellow or brown American chanterelles". Cryptogamie, Mycologie. 31 (1): 17–33.
- JSTOR 3760934.
- ^ PMID 34084073.
- S2CID 29384238.
- doi:10.5248/120.99.
- ^ "Chanterelle". dictionary.com.
- ISBN 0-89815-009-4.
- ISBN 0-292-75125-7.
- ^ Philpot R (1965). Viennese Cookery. London: Hodder & Staughton. pp. 139–140.
External links
- Freedman L. "Chanterelle Recipes". A MykoWeb. The Mycological Society of San Francisco. Retrieved 28 July 2003.
- Kozak C (13 May 1998). "Info on family Cantharellaceae". The Montara Mountain Native Plant Pages. Retrieved 28 July 2003.
- "Cantharellus". NBCI taxonomy Browser. U.S. National Library of Medicine. Retrieved 28 July 2003.