Chanterelle
Encyclopedia
Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus
, if not the entire family of Cantharellaceae
. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom
.
and North America
, including Mexico
, in Asia
including the Himalayas
, and in Africa including Zambia. Chanterelles tend to grow in clusters in mossy coniferous forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs. In central Europe, the golden chanterelle is often found in beech forests among similar species and forms.
At one time, all yellow or golden chanterelles in western North America had been classified as C. cibarius. However, using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (C. formosus
) and C. cibarius var. roseocanus were identified, followed by C. cascadensis
in 2003 and C. californicus
in 2008.
(0.4 mg/g fresh weight), very high in potassium
(about 0.5%, dry weight), and among the richest sources of vitamin D
known, with ergocalciferol
(vitamin D2) as high as 2500 IU
/100 grams fresh weight. Scientific research has suggested that the golden chanterelle may have potent insecticidal
properties that are harmless against humans and yet protects the mushroom body against insect
s and other potentially harmful organisms.
Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and others still can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflé
s, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.
Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well. Some chefs profess that reconstituted chanterelles are actually superior in flavor to fresh ones, though they lose in texture whatever they gain in flavor by becoming more chewy after being preserved by drying. Dried chanterelles can also be crushed into flour and used in seasoning in soups or sauces. Chanterelles are also suitable for freezing, though older frozen chanterelles can often develop a slightly bitter taste after thawing.
children's song
"Har Du Sett Herr Kantarell?" (Have you seen Mr. Chanterelle?).
(the jack-o'-lantern mushrooms) have been misidentified as chanterelles, but can usually be distinguished by their well-developed unforked gills and yellow-orange interior flesh (the yellow orange color of chanterelles is confined to their surface; their interiors are white). Omphalotus is not closely related to chanterelles. Other species in the closely related genera Cantharellus
and Craterellus
may appear similar to the golden chanterelle.
Cantharellus
Cantharellus is a genus of popular edible mushrooms, commonly known as chanterelles . They are mycorrhizal fungi, meaning they form symbiotic associations with plants, making them very difficult to cultivate...
, if not the entire family of Cantharellaceae
Cantharellaceae
The Cantharellaceae are a family of fungi in the order Cantharellales. The family contains the chanterelles and related species, a group of fungi that superficially resemble agarics but have smooth, wrinkled, or gill-like hymenophores...
. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom
Edible mushroom
Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. Mushrooms belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either below ground or above ground where they may be picked by hand...
.
Distribution
Chanterelles are common in northern parts of EuropeEurope
Europe is, by convention, one of the world's seven continents. Comprising the westernmost peninsula of Eurasia, Europe is generally 'divided' from Asia to its east by the watershed divides of the Ural and Caucasus Mountains, the Ural River, the Caspian and Black Seas, and the waterways connecting...
and North America
North America
North America is a continent wholly within the Northern Hemisphere and almost wholly within the Western Hemisphere. It is also considered a northern subcontinent of the Americas...
, including Mexico
Mexico
The United Mexican States , commonly known as Mexico , is a federal constitutional republic in North America. It is bordered on the north by the United States; on the south and west by the Pacific Ocean; on the southeast by Guatemala, Belize, and the Caribbean Sea; and on the east by the Gulf of...
, in Asia
Asia
Asia is the world's largest and most populous continent, located primarily in the eastern and northern hemispheres. It covers 8.7% of the Earth's total surface area and with approximately 3.879 billion people, it hosts 60% of the world's current human population...
including the Himalayas
Himalayas
The Himalaya Range or Himalaya Mountains Sanskrit: Devanagari: हिमालय, literally "abode of snow"), usually called the Himalayas or Himalaya for short, is a mountain range in Asia, separating the Indian subcontinent from the Tibetan Plateau...
, and in Africa including Zambia. Chanterelles tend to grow in clusters in mossy coniferous forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs. In central Europe, the golden chanterelle is often found in beech forests among similar species and forms.
At one time, all yellow or golden chanterelles in western North America had been classified as C. cibarius. However, using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (C. formosus
Cantharellus formosus
Cantharellus formosus, commonly known as the pacific golden chanterelle, is a fungus native to the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It was only recently distinguished from C. cibarius of Europe, and...
) and C. cibarius var. roseocanus were identified, followed by C. cascadensis
Cantharellus cascadensis
Cantharellus cascadensis is a fungus native to the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is named after the Cascade Range, where it was formally described in 2003.-Similar species:Several other species...
in 2003 and C. californicus
Cantharellus californicus
Cantharellus californicus, sometimes called the mud puppy or oak chanterelle, is a fungus native to California, USA. It is a member of the genus Cantharellus along with other popular edible chanterelles. It is generally similar in appearance to C. cibarius and C...
in 2008.
Biochemistry
Chanterelles are relatively high in vitamin CVitamin C
Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient for humans and certain other animal species. In living organisms ascorbate acts as an antioxidant by protecting the body against oxidative stress...
(0.4 mg/g fresh weight), very high in potassium
Potassium
Potassium is the chemical element with the symbol K and atomic number 19. Elemental potassium is a soft silvery-white alkali metal that oxidizes rapidly in air and is very reactive with water, generating sufficient heat to ignite the hydrogen emitted in the reaction.Potassium and sodium are...
(about 0.5%, dry weight), and among the richest sources of vitamin D
Vitamin D
Vitamin D is a group of fat-soluble secosteroids. In humans, vitamin D is unique both because it functions as a prohormone and because the body can synthesize it when sun exposure is adequate ....
known, with ergocalciferol
Ergocalciferol
Ergocalciferol is a form of vitamin D, also called vitamin D2. It is marketed under various names including Deltalin , Drisdol and Calcidol...
(vitamin D2) as high as 2500 IU
International unit
In pharmacology, the International Unit is a unit of measurement for the amount of a substance, based on biological activity or effect. It is abbreviated as IU, as UI , or as IE...
/100 grams fresh weight. Scientific research has suggested that the golden chanterelle may have potent insecticidal
Insecticide
An insecticide is a pesticide used against insects. They include ovicides and larvicides used against the eggs and larvae of insects respectively. Insecticides are used in agriculture, medicine, industry and the household. The use of insecticides is believed to be one of the major factors behind...
properties that are harmless against humans and yet protects the mushroom body against insect
Insect
Insects are a class of living creatures within the arthropods that have a chitinous exoskeleton, a three-part body , three pairs of jointed legs, compound eyes, and two antennae...
s and other potentially harmful organisms.
Culinary use
Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle "as one of the most important and best edible mushrooms."Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and others still can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores.
There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflé
Soufflé
A soufflé is a light baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savoury main dish or sweetened as a dessert...
s, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.
Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well. Some chefs profess that reconstituted chanterelles are actually superior in flavor to fresh ones, though they lose in texture whatever they gain in flavor by becoming more chewy after being preserved by drying. Dried chanterelles can also be crushed into flour and used in seasoning in soups or sauces. Chanterelles are also suitable for freezing, though older frozen chanterelles can often develop a slightly bitter taste after thawing.
In Popular Culture
The chanterelle is the subject of the SwedishSwedish language
Swedish is a North Germanic language, spoken by approximately 10 million people, predominantly in Sweden and parts of Finland, especially along its coast and on the Åland islands. It is largely mutually intelligible with Norwegian and Danish...
children's song
Children's song
Children's song may be a nursery rhyme set to music, a song that young children invent and share among themselves, or a modern creation intended for entertainment, use in the home, or education...
"Har Du Sett Herr Kantarell?" (Have you seen Mr. Chanterelle?).
Similar species
The false chanterelle (Hygrophoropsis aurantiaca) has a similar appearance and can be confused with the chanterelle. Distinguishing factors are color (the true chanterelle is uniform egg-yellow, while the false one is more orange in hue and graded, with darker center) and attachment of gills to the stem (the true chanterelle has ridges or wrinkles, which can be quite deep, but not true gills). Though once thought to be hazardous, it is now known that the false chanterelle is edible but not especially tasty, and ingesting it may result in mild gastrointestinal distress. The poisonous species in the genus OmphalotusOmphalotus
Omphalotus is a genus of Basidiomycete mushroom formally described by Victor Fayod in 1889. Members have the traditional cap and stem toadstool form. The best known and type species is the jack-o'-lantern mushroom . Species of Omphalotus, which are poisonous, have been mistaken for chanterelles...
(the jack-o'-lantern mushrooms) have been misidentified as chanterelles, but can usually be distinguished by their well-developed unforked gills and yellow-orange interior flesh (the yellow orange color of chanterelles is confined to their surface; their interiors are white). Omphalotus is not closely related to chanterelles. Other species in the closely related genera Cantharellus
Cantharellus
Cantharellus is a genus of popular edible mushrooms, commonly known as chanterelles . They are mycorrhizal fungi, meaning they form symbiotic associations with plants, making them very difficult to cultivate...
and Craterellus
Craterellus
Craterellus is a genus of generally edible fungi similar to the closely related chanterelles, with some species recently reassigned to this genus. They are distinguished by their lack of gill-like structures on the underside of their caps....
may appear similar to the golden chanterelle.