Cantharellus cibarius

Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary") is the golden chanterelle, the type species of the chanterelle genus Cantharellus. It is also known as girolle (or girole). Despite its characteristic features, C. cibarius can be confused with species such as the poisonous Omphalotus illudens. The golden chanterelle is a commonly consumed and choice edible species.

Description

A mushroom. It grows on rotting logs and mossy ground under leafy trees. The cap is shallow in the middle and smooth. It is funnel shaped and sunken in the middle and wavy at the edge. It is 3-7.5 cm across. What look like gills are forked ridges that extend down the stem. The stalk is 4 cm long and 1-2.5 cm across. It is light yellow. The fresh fungus smells of apricot.

Edible Uses

A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution. Chanterelles are used in many culinary dishes, but watery specimens are more susceptible to rot. The mushrooms 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.

Traditional Uses

The fruiting body is eaten steamed or blanched with rice. They can be preserved in oil. It is also dried for later use. The dried powder is sprinkled on omelettes, salads, pastas, soups etc. The fruiting bodies are used in stews, soups, omelettes, grain dishes, sauces and sauteed in butter or oil.

Distribution

It can grow in tropical and temperate places. It grows on rotting logs in deciduous forest. It is eaten by the Dani in Papua Indonesia. It can grow on termite mounds. It grows in Miombo woodland. In Yunnan.

Where It Grows

Africa, Andorra, Armenia, Asia, Australia, Austria, Balkans, Belarus, Belgium, Bhutan, Britain, British Indian Ocean Terr., BIOT, Bulgaria, Canada, Caucasus, Central Africa, Central America, China, Congo DR, Costa Rica, Croatia, East Africa, Europe, Finland, Georgia, Germany, Greece, Guatemala, Himalayas, Hungary, India, Indochina, Indonesia, Italy, Japan, Jordan, Kosovo, Kyrgyzstan, Latvia, Liberia, Macedonia, Malawi, Malaysia, Mediterranean, Mexico, Middle East, Morocco, Mozambique, Nepal, Netherlands, Nigeria, North Africa, North America, Northeastern India, Norway, Poland, Portugal, Romania, Russia, Scandinavia, SE Asia, Serbia, Sicily, Slovenia, Spain, Sweden, Switzerland, Tanzania, Tasmania, Thailand, Turkey, Türkiye, Ukraine, USA, West Africa, Zambia, Zimbabwe,

Cultivation

It is harvested from the wild.

Other Information

It is sold in local markets.

Dangerous Lookalikes

This plant can be confused with the following toxic species. Always verify identification carefully before consuming any wild plant.

VERY TOXIC

Jack-O'-Lantern Mushroom

Omphalotus olearius

Antonio Abbatiello

Safe

Chanterelle

Cantharellus cibarius

Wikimedia Commons (via Wikimedia Commons)

Jack-O'-Lantern Mushroom: True knife-like gills, grows in clusters on wood/stumps, glows in the dark, orange throughout.

Chanterelle: Blunt forked ridges (not true gills), grows singly from soil, apricot/fruity smell, solid flesh.

Also Known As

Aghvesasunk, Cantharellen, Carne de puerco, Dhingri, Durazni-llo y enchilado, Galletto, Girolle, Gul kantarell, Hed man poo yai, Hed manphu, Huangsijun, Jiyoujun, Kan-nay chaew, Kantarell, Kanttarelli, Kikilo, Lisicarka, Melakuda, Pfiffer-ling, Ser, Sese shamong, Simot, Sulpeuu, Sunsulit, Tit khangai pylleng, Va cy hmu, Xochiltnanacatl

References (84)

• Adhikari, M. K., 2014, Addition and correction to the knowledge on edibility of wild mushrooms in Nepal: a discussion. Bul. Dept. Pl. Res. N. 36, Nepal p 4
• Akata, I., et al, 2012, Chemical Composition and Antioxidant Activities of 16 Wild Edible Mushroom Species Grown in Anatolia. International Journal of Pharmacology 8(2): 134-138
• Alexopoulos, C.J., 1962, Introductory Mycology. Wiley Toppan. p 501
• Ambasta S.P. (Ed.), 2000, The Useful Plants of India. CSIR India. p 101
• Bianchini, F., Corbetta, F., and Pistoia, M., 1975, Fruits of the Earth. Cassell. p 124

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