View source for Biology:Chanterelle

{{Short description|Common name of several species of fungi}}
[[File:2007-07-14 Cantharellus cibarius Detail.jpg|thumb|One of several species called "chanterelle" (''Cantharellus cibarius'')]]

'''Chanterelle''' is the common name of several species of fungi in the genera ''[[Biology:Cantharellus|Cantharellus]]'', ''[[Biology:Craterellus|Craterellus]]'', ''[[Biology:Gomphus (fungus)|Gomphus]]'', and ''[[Biology:Polyozellus|Polyozellus]]''. They are among the most popular of wild edible mushrooms. They are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked [[Biology:Lamella (mycology)|folds]]<ref>{{Cite book|last=Marrone, Teresa.|title=Mushrooms of the upper midwest : a simple guide to common mushrooms|date=2020|publisher=Adventure Publications, Inc|isbn=978-1-59193-960-3|oclc=1151845587}}</ref> that run almost all the way down the [[Biology:Stipe (mycology)|stipe]], which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, ''Pfifferling''). The name chanterelle originates from the Greek ''kantharos'' meaning "tankard" or "cup",<ref name=pilz03>{{cite book |title=Ecology and management of commercially harvested chanterelle mushrooms. Gen. Tech. Rep. PNW-GTR-576 |vauthors=Pilz D, Norvell L, Danell E, Molina R |date=March 2003 |publisher=Department of Agriculture, Forest Service, Pacific Northwest Research Station|location=Portland, OR |url=http://www.fs.fed.us/pnw/pubs/pnw_gtr576.pdf|access-date=2011-03-25}}</ref><ref>[http://dictionary.reference.com/browse/chanterelle chanterelle] at dictionary.com</ref> a reference to their general shape.

==Description==
At one time, all yellow or golden chanterelles in western North America had been classified as ''[[Biology:Cantharellus cibarius|Cantharellus cibarius]]''.  Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (''[[Biology:Cantharellus formosus|C. formosus]]'') and ''C. cibarius'' var. ''roseocanus'' were identified,<ref name=Redhead1997/> followed by ''[[Biology:Cantharellus cascadensis|C. cascadensis]]'' in 2003,<ref name=Dunham2003/> ''[[Biology:Cantharellus californicus|C. californicus]]'' in 2008,<ref name="Arora2008" /> and [[Biology:Cantharellus enelensis|C. enelensis]] in 2017.<ref>{{Cite book|last=Macbride|first=Thomas H.|url=http://dx.doi.org/10.5962/bhl.title.1646|title=The North American slime-moulds; being a list of all species of Myxomycetes hitherto described from North America, including Central America, by Thomas H. Macbride ...|date=1899|publisher=Macmillan Co.|location=New York|doi=10.5962/bhl.title.1646}}</ref> ''C. cibarius'' var. ''roseocanus'' occurs in the [[Place:Pacific Northwest|Pacific Northwest]] in [[Biology:Picea sitchensis|Sitka spruce]] forests,<ref name=Redhead1997/> as well as Eastern Canada in association with ''[[Biology:Pinus banksiana|Pinus banksiana]]''.<ref name=rochon2011/>

[[File:2010-06-18 Cantharellus pallens 92488.jpg|thumb| ''Cantharellus pallens'']]
The false chanterelle (''Hygrophoropsis aurantiaca'') has a similar appearance and can be confused with the chanterelle. Distinguishing factors are that false chanterelles have true gills, while chanterelles have folds. Additionally, color can help distinguish the two; the true chanterelle is uniform egg-yellow, while the false chanterelle is more orange in hue and graded, with darker center. The true chanterelle's folds are typically more wrinkled or rounded, and randomly forked. 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.<ref name=Persson1997/><ref name=Fischer1992/> The poisonous species in the genus ''[[Biology:Omphalotus|Omphalotus]]'' (the jack-o'-lantern mushrooms) have been misidentified as chanterelles, but can usually be distinguished by their well-developed, unforked true gills.{{efn|In the case of ''[[Biology:Omphalotus olivascens|Omphalotus olivascens]]'', the gills may be blade-like.<ref>{{cite book |last1=Meuninck |first1=Jim |title=Foraging Mushrooms Oregon: Finding, Identifying, and Preparing Edible Wild Mushrooms |date=2017 |publisher=Falcon Guides |isbn=978-1-4930-2669-2 |page=4}}</ref>}} Species of ''Omphalotus'' are not closely related to chanterelles. Other species in the closely related genera ''[[Biology:Cantharellus|Cantharellus]]'' and ''[[Biology:Craterellus|Craterellus]]'' may appear similar to the golden chanterelle.<ref name=Fischer1992/>

''Cantharellus pallens'' has sometimes been defined as a species in its own right,<ref name=Eyssartier/> but it is normally considered to be just a variety (''C. cibarius var. pallens'').<ref name=SpeciesFungorum/>  Unlike "true" ''C. cibarius'' it yellows and then reddens when touched and has a weaker smell.  Eyssartier and Roux classify it as a separate species but say that 90% of the chanterelles sold in French markets are this, not ''C. cibarius''.<ref name=Eyssartier/>

Similarly ''Cantharellus alborufescens'', which is very pale, reddens easily, and is found in mediterranean areas and Northern of Iran is sometimes distinguished as a separate variety or a separate species.<ref name=Eyssartier/><ref name=SpeciesFungorum/><ref>Parad GA, Ghobad-Nejhad M, Tabari M, Yousefzadeh H, Esmaeilzadeh O, Tedersoo L, Buyck, B. 2018. Cantharellus alborufescens and C. ferruginascens (Cantharellaceae, Basidiomycota) new to Iran. Cryptogamie, Mycologie 39: 299-310.</ref>

==Species==
An incomplete listing of species that have been called chanterelles includes:
* ''[[Biology:Cantharellus cascadensis|Cantharellus cascadensis]]'' 
* ''[[Biology:Cantharellus cibarius|Cantharellus cibarius]]'', which has been split into several species<ref name=thorn2017>{{cite journal |last1=Thorn |first1=R. Greg |last2=Kim |first2=Jee In |last3=Lebeuf |first3=Renée |last4=Voitk |first4=Andrus |title=The golden chanterelles of Newfoundland and Labrador: a new species, a new record for North America, and a lost species rediscovered |journal=Botany |volume=95 |issue=6 |pages=547–560 |year=2017 |doi=10.1139/cjb-2016-0213}}</ref>
* ''[[Biology:Cantharellus cinnabarinus|Cantharellus cinnabarinus]]''
* ''[[Biology:Cantharellus enelensis|Cantharellus enelensis]]''
* ''[[Biology:Cantharellus formosus|Cantharellus formosus]]''
* ''[[Biology:Cantharellus lateritius|Cantharellus lateritius]]''
* ''[[Biology:Cantharellus minor|Cantharellus minor]]''
* ''[[Biology:Cantharellus roseocanus|Cantharellus roseocanus]]''
* ''[[Biology:Cantharellus subalbidus|Cantharellus subalbidus]]''
* ''[[Biology:Craterellus cinereus|Craterellus cinereus]]''
* ''[[Biology:Craterellus cornucopioides|Craterellus cornucopioides]]''
* ''Craterellus ignicolor''
* ''[[Biology:Craterellus tubaeformis|Craterellus tubaeformis]]''
* ''Craterellus odoratus''
* ''[[Biology:Gomphus clavatus|Gomphus clavatus]]''
* ''[[Biology:Polyozellus multiplex|Polyozellus multiplex]]''

==Distribution==
[[File:Cantharellus cibarius.jpg|thumb| A basket of freshly cut chanterelles]]
Chanterelles are common in Eurasia,<ref name=Dar2002/> North and Central America and Africa.<ref name=Boa2004/> They 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.<ref name=Persson1997/> In the UK, they may be found from July through December.<ref name=iNatphen>{{cite web |title=Cantharellus cibarius (Golden Chanterelle): Plant Phenology in the United Kingdom |url=https://www.inaturalist.org/taxa/47347-Cantharellus-cibarius|website=iNaturalist.org |access-date=2018-10-21}}</ref><ref name=gbif>{{cite web|title=Cantharellus cibarius Fr.|url=https://www.gbif.org/occurrence/search?taxon_key=5249504|website=gbif.org|access-date=2018-10-21}}</ref>

{{nutritional value
| name=Chanterelle mushrooms, raw
| kJ=160
| protein=1.49 g
| fat=0.53 g
| carbs=6.86 g
| fiber=3.8 g
| sugars=1.16 g
| calcium_mg=15
| iron_mg=3.47
| magnesium_mg=13
| phosphorus_mg=57
| potassium_mg=506
| sodium_mg=9
| zinc_mg=0.71
| manganese_mg=0.286
| riboflavin_mg=0.215
| niacin_mg=4.085
| pantothenic_mg=1.075
| vitB6_mg=0.044
| vitD_ug=5.3
| water=90 g
| source_usda = 1
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168422/nutrients Link to USDA Database entry]
}}

==Nutrition==
Raw chanterelle mushrooms are 90% water, 7% [[Chemistry:Carbohydrate|carbohydrate]]s, including 4% dietary fiber, 1.5% [[Biology:Protein|protein]], and have negligible [[Chemistry:Fat|fat]]. A 100 gram reference amount of raw chanterelles supplies 38 kilo[[Calorie|calorie]]s of food energy and the [[Chemistry:B vitamins|B vitamins]], [[Chemistry:Niacin (nutrient)|niacin]] and [[Chemistry:Pantothenic acid|pantothenic acid]], in rich content (20% or more of the Daily Value, DV), 27% DV of [[Chemistry:Iron|iron]], with moderate contents (10-1 of [[Biology:Riboflavin|riboflavin]], [[Chemistry:Manganese|manganese]], and [[Chemistry:Potassium|potassium]] (table).

When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) &ndash; also known as [[Chemistry:Ergocalciferol|ergocalciferol]].<ref name=USDA/>

==Culinary use==
[[File:Chanterelle mushrooms.jpeg|thumb|upright|Chanterelles to cook]]
Though records of chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, when 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."<ref name=Persson1997/>

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 still others 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.<ref name=Fischer1992/>

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, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.<ref name=Persson1997/>

Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well.<ref name=Persson1997/> 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.<ref name=Fischer1992/> 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.<ref name=Persson1997/>

One mushroom guide asserts, "Chanterelles are often dirty, and when washed they soak up water like a sponge...[try] dry-sauteeing...it concentrates their flavor while allowing you to wash them."<ref>{{Cite book |last=Arora |first=Davis |title=All That the Rain Promises, and More... |publisher=Ten Speed Press |year=1991 |isbn=978-0-89815-388-0 |pages=3}}</ref>

==Notes==
{{notelist}}

==References==
{{Reflist|refs=

<ref name=Arora2008>{{cite journal |vauthors=Arora D, Dunham SM |year=2008 |url=http://www.davidarora.com/uploads/arora_dunham_chanterelles.pdf |title=A new, commercially valuable chanterelle species, ''Cantharellus californicus sp. nov.'', associated with live oak in California, USA |periodical=Economic Botany |volume=62 |issue=3 |pages=376–91 |doi=10.1007/s12231-008-9042-7 |s2cid=19220345 |access-date=2010-09-15 |archive-date=2018-12-22 |archive-url=https://web.archive.org/web/20181222203750/http://www.davidarora.com/uploads/arora_dunham_chanterelles.pdf |url-status=dead }}</ref>

<ref name=Boa2004>{{cite book |author=Boa ER |title=Wild Edible Fungi: A Global Overview Of Their Use And Importance To People (Non-Wood Forest Products) |publisher=Food & Agriculture Organization of the UN |year=2004 |isbn=978-92-5-105157-3}}</ref>

<ref name=Dunham2003>{{cite journal |author1=Dunham SM |author2=O'Dell TE |author3=Molina R |year=2003 |title=Analysis of nrDNA sequences and microsatellite allele frequencies reveals a cryptic chanterelle species ''Cantharellus cascadensis sp. nov.'' from the American Pacific Northwest |periodical=Mycological Research |volume=107 |issue=10 |pages=1163–77 |doi=10.1017/s0953756203008475 |pmid=14635765}}</ref>

<ref name=Eyssartier>{{cite book |author=Gillaume Eyssartier |author2=Pierre Roux |title=Le Guide des Champignons France et Europe |publisher=Belin |location=Paris, France |year=2013 |pages=586–590 |language=fr |isbn=978-2-7011-8289-6}}  Also available in English.</ref>

<ref name=Fischer1992>{{cite book |vauthors=Fischer DH, Bessette A |title=Edible Wild Mushrooms of North America: a Field-to-Kitchen Guide |publisher=University of Texas Press |location=Austin, Texas |year=1992 |isbn=978-0-292-72080-0}}</ref>

<ref name=Dar2002>{{cite book |title=Biodiversity of the Kashmir Himalaya |vauthors=Dar GH, Bhagat RC, Khan MA |publisher=Anmol Publications PVT. LTD. |year=2002 |isbn=978-81-261-1117-6}}</ref>

<ref name=Persson1997>{{cite book |author=Persson O. |title=The Chanterelle Book |publisher=Ten Speed Press |location=Berkeley, California |year=1997 |isbn=978-0-89815-947-9}}</ref>

<ref name=Redhead1997>{{cite journal |vauthors=Redhead SA, Norvell LL, Danell E |year=1997 |title=''Cantharellus formosus'' and the Pacific Golden Chanterelle harvest in Western North America |periodical=Mycotaxon |volume=65 |pages=285–322 |url=http://www.cybertruffle.org.uk/cyberliber/59575/0065/0285.htm}}</ref>

<ref name=SpeciesFungorum>The [http://www.speciesfungorum.org/Names/SynSpecies.asp?RecordID=200345 entry for ''C. cibarius'' in Species Fungorum] indicates that ''C. pallens'' and ''C. alborufescens'' are synonyms of ''C. cibarius'', but have also been defined as varieties or separate species.</ref>

<ref name=USDA>USDA National Nutrient Database for Standard Reference, http://ndb.nal.usda.gov/ndb/foods/show/2974?qlookup=chanterelle {{Webarchive|url=https://web.archive.org/web/20151126105906/http://ndb.nal.usda.gov/ndb/foods/show/2974?qlookup=chanterelle |date=2015-11-26 }}, accessed 28/2/2013</ref>

<ref name=rochon2011>{{cite journal | journal=Botany| year=2011| volume=89| issue=10| pages=663–675| title=Ecology and productivity of ''Cantharellus cibarius'' var. ''roseocanus'' in two eastern Canadian jack pine stands| first1=Caroline| last1=Rochon| first2=David| last2=Paré| first3=Nellia| last3=Pélardy| first4=Damase P.| last4=Khasa| first5=J. André| last5=Fortin| doi=10.1139/b11-058}}</ref>
}}

==External links==
*[https://www.calparks.org/blog/meet-californias-new-state-mushroom-california-golden-chanterelle State flower of California, 2024]

{{EB1911 poster|Chantarelle}}

{{Non-timber forest products}}

[[Category:Cantharellus]]
[[Category:Fungus common names]]
[[Category:Edible fungi]]
[[Category:Mushroom types]]

{{Sourceattribution|Chanterelle}}