Cantharellus sublaevis
Buyck & Eyssart.
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A fungal mushroom in the Cantharellaceae family, found in tropical regions.
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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.
Where It Grows
Africa, Central Africa, Congo DR, East Africa, 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 sublaevis
Cantharellus sublaevis
Jack-O'-Lantern Mushroom: True knife-like gills, grows in clusters on wood/stumps, glows in the dark, orange throughout.
Cantharellus sublaevis: Blunt forked ridges (not true gills), grows singly from soil, apricot/fruity smell, solid flesh.
References (1)
- efta-online.org, Edible Fungi of Tropical Africa, Jardin botanique Meise
