Cantharellus ruber

Heinem.

Cantharellaceae Edible: Mushroom, Fungus

Has toxic lookalike — see comparison below

No photos yet for Cantharellus ruber

Description

A fungal mushroom in the Cantharellaceae family found in tropical regions, particularly in Miombo woodland.

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 can be in Miombo woodland.

Where It Grows

Africa, Burundi, Central Africa, Congo DR, East Africa, Tanzania, Zimbabwe,

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

Cantharellus ruber

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

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

Also Known As

Kaduu, Kaleleka, Katiletile

References (7)

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, 1997, Edible Mushrooms of the Zambezian woodland area. A nutritional and ecological approach. Biotechnol. Agron. Soc. Envir. 1(3): 221-231
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
efta-online.org, Edible Fungi of Tropical Africa, Jardin botanique Meise

Show all 7 references

Kamalebo, H. M., et al, 2018, Uses and importance of wild fungi: traditional knowledge from the Tshopo province in the Democratic Republic of the Congo. Journal of Ethnobiology and Ethnomedicine (2018) 14:13
Tibuhwa, 2013, Wild Mushroom - an underutilized healthy food resource and income generator: experience from Tanzania rural areas. Journal of Ethnobiology and Ethnomedicine 9:49