Cantharellus Synonyms And Common Names Species Use In Food

Cantharellus is a genus with many delicious and popular edible mushroomThere are thousands of regularly harvested edible fungi in the world, in addition to literally hundreds of thousands of other edible species. Some species are highly priced because they cannot be cultivated and are often harvested from natural settings.s. It is a mycorrhizaA mycorrhiza (typically seen in the plural form mycorrhizae meaning "fungus roots") is a distinct type of root symbiosis in which individual hyphae extending from the mycelium of a fungus colonize the roots of a host plant. Different sorts of fungal strucl edible fungus, meaning it forms symbiotic associations with plantGreen algae land plants (embryophytes non-vascular embryophytes Hepatophyta liverworts Anthocerophyta hornworts Bryophyta mosses vascular plants (tracheophytes seedless vascular plants Lycopodiophyta clubmosses Equisetophyta horsetails Pteridophyta "true"s, making it very challenging to cultivateFarming, ploughing rice paddy, in Indonesia Agriculture is the process of producing food, feed, fiber and other desired products by cultivation of certain plants and the raising of domesticated animals (livestock). Agriculture is also known as farming .. Caution must be used when identifying chanterelles for consumption; lookalikes, such as the Jack-O-LanternThe Jack O'Lantern mushroom Omphalotus olearius is an orange to red gill mushroom that is similar in appearance to the chanterelle, and most notable for its bioluminescent properties. Previous names include Omphalotus illudens and Clitocybe illudens''., can make a person very ill. Still, the yellow chanterelle is one of the most recognized edible mushrooms and can be found in AsiaThe continent of Asia is defined by subtracting Europe and Africa from the great land mass of Africa-Eurasia. The boundaries are vague, especially between Asia and Europe: Asia and Africa meet somewhere near the Suez Canal. The boundary between Asia and E, EuropeFor the band of the same name, see Europe (band . Europe is a continent forming the westermost part of the Eurasian supercontinent. Europe is bounded to the north by the Arctic Ocean, to the west by the Atlantic Ocean, to the south by the Mediterranean Se, North America and Australia.

1 Synonyms and common names

C. cibarius: yellow chanterelle, chanterelle
C. subalbidus: white chanterelle
C. formosus: Pacific golden chanterelle
C. tubaeformis: funnel chanterelle, yellow foot, winter mushroom

2 Species

The best known species of this genus is the yellow chanterelle[1], which is orange or yellow, meaty and funnel-shaped. It has forking gills on the underside, running all the way down its stalk, which tapers down seamlessly from the cap. It has a fruity smell and a peppery taste, and is considered an excellent food mushroom.

In California and the Pacific Northwest of USA there is also the white chanterelle[2], which looks like the yellow except for its off-white color. It is more fragile and found in lesser numbers than the yellow chanterelle, but can otherwise be treated as its yellow cousin.

The Pacific golden chanterelle, C. formosus, has recently been recognized as a separate species from the yellow chanterelle. It forms a mycorrhizal association with the Douglas-fir and Sitka spruce forests of the Pacific Northwest. This chanterelle has been designated Oregon's state mushroom, due to its economic value and abundance.

The yellow foot[3] is a yellowish-brown and trumpet-shaped chanterelle found in great numbers late in the mushroom season, thus earning the common name winter mushroom. The cap is convex and sometimes hollow down the middle, and because of this it is also known as funnel chanterelle. The gills are widely separated, and of lighter color than the cap. It grows on moss or rotten wood, and is an excellent food mushroom, especially fried or in soups.

3 Use in food

Chanterelles in general go well with eggs, chicken, pork and veal, can be used as toppings on pizzas, be stewed, marinated, fried in butter, or used as filling for stuffed pancakes. Of course these are just examples; chanterelles are versatile and can be added as an ingredient to most dishes.

4 Preparation and storage

Since the mushrooms hold a lot of water, a good way of preparing them is to "dry sauté" them: after cleaning, the mushrooms are sliced and put in a pan over medium heat. When covered in the water they've released, they are removed from the heat and frozen in their own water. Alternatively, the water can be used in sauces or simply discarded.

Chanterelles can also be pickled in brine. Salted water is brought to the boil, and pickling spices such as peppercorns, mustard seeds, and thyme are added. The mushrooms are then cooked in this solution for 5–10 minutes before being transfered to sterilized bottles along with some of the liquid. Sliced garlic and dill can be added to the bottles for extra flavour. The remaining liquid forms an excellent stock for making soup. When pickled in this way, chanterelles can last from six to twelve months.

Another storage technique is drying. The chanterelles are dried in open air and then stored without a lid. A few hours before final preparation the mushrooms are put in water which they absorb and return to practically their original size. They can then be used as fresh.

Fresh chanterelles can generally be stored up to ten days in a refrigerator.

5 Notes

The species with the common name black chanterelle[4] (Craterellus cornucopioides), is, as its Latin name implies, not of the Cantharellus genus, and thus not really a chanterelle. It is sometimes called the trumpet of death, though it is in fact a delicious mushroom, and not poisonous. It is hard to find because of its liking for dark and sheltered places.

6 Similar species

The false chanterelle (Hygrophoropsis aurantiaca) has finer, more orange gills and a darker cap. It is edible, but typically a culinary disappointment. The very similar Jack-O-Lantern mushroom (Omphalotus illudens) and its sister species (Omphalotus olivascens) are very poisonous, though not lethal. They have true gills (unlike chanterelles) which are thinner, have distinct crowns, and generally do not reach up to the edge. Additionally, the Jack-O-Lantern mushroom is bioluminescent.

7 See also

mushroom hunting

8 References

http://www.conservation.state.mo.us/nathis/mushrooms/chanterelles/ as of 2003-07-28
http://www.mykoweb.com/cookbook/chanterelle.html as of 2003-07-28
http://plants.montara.com/mushrooms/MListPages/MFamPages/cantharella.html as of 2003-07-28
http://www.ncbi.nlm.nih.gov/Taxonomy/Browser/wwwtax.cgi?mode=Undef&id=36065&lvl=3&keep=1&srchmode=1&unlock as of 2003-07-28
http://www.mykoweb.com/CAF/species_index.html#C as of 2003-07-28

Chanterelle is also the name of a commune in the Cantal département in France.

Edible mushrooms Mushroom types

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