Cantharellus pseudocibarius
P. Hennings
gbif· cc0
San Francisco State University, Harry D. Thiers Herbarium (SFSU-)
gbif· cc-by
Royal Botanic Gardens, Kew
gbif· cc-by
Royal Botanic Gardens, Kew
Description
A small orange mushroom in the family Cantharellaceae that grows in large groups on the forest floor of tropical Miombo woodlands.
This description is brief — help expand it
Edible Uses
Chanterelles in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sauteed, or used as filling for stuffed crêpes. Of course these are just examples; chanterelles are versatile and can be added as an ingredient to most dishes. 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.
Distribution
It is a tropical plant. It occurs in large groups on the floor of the Miombo forest.
Where It Grows
Africa, Burundi, Cameroon, Central Africa, East Africa, Mozambique, Tanzania, Zambia,
Dangerous Lookalikes
This plant can be confused with the following toxic species. Always verify identification carefully before consuming any wild plant.
Jack-O'-Lantern Mushroom
Omphalotus olearius
Antonio Abbatiello
Cantharellus pseudocibarius
Cantharellus pseudocibarius
San Francisco State University, Harry D. Thiers Herbarium (SFSU-)
Jack-O'-Lantern Mushroom: True knife-like gills, grows in clusters on wood/stumps, glows in the dark, orange throughout.
Cantharellus pseudocibarius: Blunt forked ridges (not true gills), grows singly from soil, apricot/fruity smell, solid flesh.
References (5)
- Boa, E. R., 2004, Wild edible fungi and their importance to people. FAO Non Wood Forest Products Booklet 17
- Buyck, B., & Nzigidahera, B., 1995, Ethnomycological Notes from Western Burundi. Belg. Journ. Bot. 128(2): 131-138
- Degreef, J., et al, 2016, Wild edible mushrooms, a valuable resource for food security and rural development in Burundi and Rwanda. Biotechnol. Agron. Soc. Environ. 2016 20(4), 441-452
- Pegler, D. N. & Piearce, G. D., 1980, The Edible Mushrooms of Zambia. Kew Bulletin. 35(3): 475-491
- Tibuhwa, 2013, Wild Mushroom - an underutilized healthy food resource and income generator: experience from Tanzania rural areas. Journal of Ethnobiology and Ethnomedicine 9:49
