Cantharellus cibarius
| Cantharellus cibarius | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Cantharellales |
| Family: | Cantharellaceae |
| Genus: | Cantharellus |
| Species: | C. cibarius
|
| Binomial name | |
| Cantharellus cibarius Fr. (1821)
| |
| Synonyms | |
|
Species synonymy[1]
| |
Cantharellus cibarius | |
|---|---|
 | Ridges on hymenium |
 | Cap is infundibuliform |
 | Hymenium is decurrent |
 | Stipe is bare |
 | Spore print is yellow to cream |
 | Ecology is mycorrhizal |
 | Edibility is choice |
Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary")[2] is a species of golden chanterelle mushroom in the genus Cantharellus. It is also known as girolle (or girole).[3][4]
Despite its characteristic features, it can resemble at least one poisonous species. Collected later in the year in its European distribution, it is a commonly consumed and choice edible species.
Taxonomy
At one time, all yellow or golden chanterelles in North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species known as the Cantharellus cibarius group or species complex, with C. cibarius sensu stricto restricted to Europe.[5][6][7] In 1997, the Pacific golden chanterelle (C. formosus) and C. cibarius var. roseocanus were identified,[8] followed by C. cascadensis in 2003[9] and C. californicus in 2008.[10] In 2018, an Asian species belonging to the C. cibarius complex has been described and sequenced, C. anzutake, recorded in Japan and Korea.[11]
Description
The mushroom is easy to detect and recognize in nature.[3] The body is 3–10 centimetres (1–4 inches) wide and 5–10 cm (2–4 in) tall. The color varies from yellow to dark yellow.[3][12] Red spots will appear on the cap of the mushroom if it is damaged.[13] Chanterelles have a faint aroma and flavor of apricots.[3][12]
Similar species
The species can resemble the dangerously poisonous Omphalotus illudens.[14]
Distribution and habitat
The species grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests.[3][12][5][6]
Uses
A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution.[3]
Chanterelles are used in many culinary dishes,[3][12] and can be preserved by either drying or freezing. The use of an oven for drying is not recommended because it can make the mushroom bitter.[3]
References
- ^ "Cantharellus cibarius Fr. 1821". MycoBank. International Mycological Association.
- ^ "cibarius - Wiktionary". en.wiktionary.org. Retrieved 2019-08-31.
- ^ a b c d e f g h "Cantharellus cibarius Fr. - Chanterelle". First Nature. 2020. Retrieved 27 January 2020.
- ^ "Golden chanterelle (girolle)". Missouri Department of Conservation. 2020. Retrieved 27 January 2020.
- ^ a b Kuo, Michael. "Cantharellus 'cibarius'". MushroomExpert.Com. Retrieved 2018-09-01.
- ^ S2CID 89596664.
- doi:10.1139/cjb-2016-0213. Archived from the original(PDF) on 5 August 2021. Retrieved 2 October 2019.
- ^ Redhead, S.A.; Norvell, L.L.; Danell, E. (1997). "Cantharellus formosus and the Pacific Golden Chanterelle harvest in Western North America". Mycotaxon. 65: 285–322.
- PMID 14635765.
- S2CID 19220345. Archived from the original(PDF) on 2018-12-22. Retrieved 2018-09-01.
- PMID 33384572.
- ^ a b c d Dyson Forbes (13 April 2017). "Learn about chanterelle mushrooms". Forbes Wild Foods. Retrieved 27 January 2020.
- ^ "Cantharellus 'cibarius'". MushroomExpert.Com. Retrieved 2019-10-22.
- ISBN 978-1-55407-651-2.
External links
Media related to Cantharellus cibarius at Wikimedia Commons
