Cantharellus
Cantharellus cibarius
Scientific classification Edit this classification
Domain: Eukaryota
Kingdom: Fungi
Division: Basidiomycota
Class: Agaricomycetes
Order: Cantharellales
Family: Cantharellaceae
Genus: Cantharellus
Adans. ex Fr.
Type species
Cantharellus cibarius
Fr.
Cantharellus
View the Mycomorphbox template that generates the following list
Ridges on hymenium
Cap is infundibuliform
Hymenium is decurrent
Stipe is bare
Spore print is yellow
Ecology is mycorrhizal
Edibility is choice or edible

Cantharellus is a genus of mushrooms, commonly known as chanterelles/ˌʃæntəˈrɛl/, a name which can also refer to the type species, Cantharellus cibarius. They are mycorrhizal fungi, meaning they form symbiotic associations with plants. Chanterelles may resemble a number of other species, some of which are poisonous.

The name comes from the Greek word kantharos ('tankard, cup'). Chanterelles are one of the most recognized and harvested groups of edible mushrooms.

C. appalachiensis

C. minor

C. cinnabarinus

C. subalbidus

C. cibarius

C. cascadensis

C. formosus

C. persicinus

C. lateritius

Phylogenetic relationships of some Cantharellus species based on ribosomal RNA sequences.[1]

Description

Mushrooms in the genus are generally shaped like cups or trumpets. The hue is mostly yellow, with the gills sometimes pinkish.[2]

Similar species

Decurrent ridged hymenium ("false gills") on the underside of the cap of Cantharellus cibarius

The false chanterelle (Hygrophoropsis aurantiaca) has finer, more orange gills and a darker cap. It is edible, but typically a culinary disappointment.

The very similar jack-o'-lantern mushroom (Omphalotus olearius) and its sister species (Omphalotus olivascens) are very poisonous, though not lethal. They have true gills (unlike chanterelles) which are thinner, have distinct crowns, and generally do not reach up to the edge. Additionally, the jack-o-lantern mushroom is bioluminescent and grows on wood – possibly buried – whereas Cantharellus species grow on the ground.

Species in the genera Craterellus, Gomphus, and Polyozellus may also look like chanterelles.

Taxonomy

The genus Cantharellus is large and has a complex taxonomic history. Index Fungorum lists over 500 scientific names that have been applied to the genus, although the number of currently valid names is less than 100.[3] In addition to synonymy, many species have been moved into other genera such as Afrocantharellus,[4] Arrhenia, Craterellus, Gomphus, Hygrophoropsis, and Pseudocraterellus. Molecular phylogenetic analyses are providing new information about relationships between chanterelle populations. The genus has been divided into eight subgenera Afrocantharellus Eyssart. & Buyck, Cantharellus Adans. ex Fr., Cinnabarinus Buyck & V. Hofst., Magni T. Cao & H.S. Yuan, Parvocantharellus Eyssart. & Buyck, Pseudocantharellus Eyssart. & Buyck, and Rubrini Eyssart. & Buyck.[5] The following are just a few examples of chanterelle species:

Etymology

The name comes from the Greek κάνθαρος, kantharos 'tankard, cup'.[3][19]

Distribution and habitat

Cantharellus species are found throughout the world in association with mycorrhizal host plants, including Africa, Europe, Asia, North America, South America, and Australia.

Ecology

Chanterelles are associated with either conifers or hardwood trees, depending on species. They are often found with oaks in California,[20] Texas.[21] and Mexico.[16] In Scotland, chanterelles grow in mixed forests of silver birch and Scots pine, especially when the forest has plenty of moist, mossy undergrowth. In Fife they are common under beech. They are usually (but not always) found in the same places as wild blueberries. In Spain they associate with sweet chestnut. A walk in the woods after rain should prove fruitful from late July through the Autumn. In the coastal forests of Washington and British Columbia, they are often found in damp, mossy riparian zones in the vicinity of Western hemlock trees.

Uses

Many species of chanterelles contain antioxidant carotenoids, such as beta-carotene in C. cibarius and C. minor, and canthaxanthin in C. cinnabarinus and C. friesii. They also contain significant amounts of vitamin D.[3]

Their mycorrhizal nature makes the species very difficult to cultivate.

Culinary

C. cinnabarinus

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.[22]

Preparation and storage

C. californicus

Since the mushrooms hold a lot of water, they are often prepared using a "dry sauté" method: after cleaning, the mushrooms are sliced and put in a covered pan over high heat with no oil or butter. The mushrooms then release much of their water, which can be allowed to boil off or be poured off and used as a stock. Many people often cook the mushrooms with butter because it "sweetens" them.

Chanterelles can also be pickled in brine. Salted water is brought to a boil and pickling spices such as peppercorns, mustard seeds, and thyme are added. The mushrooms are then cooked in this solution for 5–10 minutes before being transferred to sterilized bottles along with some of the liquid. Sliced garlic and dill can be added to the bottles for extra flavor. The remaining liquid forms an excellent stock for making soup. When pickled in this way, chanterelles can last from six to twelve months.

Another storage technique is drying. Mushrooms can be dried with gentle heat in an oven at temperatures of 65 °C (150 °F) or less. A vacuum process is also practical on large orders. A few hours before final preparation, put dry mushrooms in water which they absorb for returning to nearly original size. Mushrooms can then be used as fresh and will last indefinitely as dry.

Fresh chanterelles can generally be stored up to ten days in a refrigerator.

References

  1. ↑ Moncalvo JM, Nilsson RH, Koster B, Dunham SM, Bernauer T, Matheny PB, et al. (2006). "The cantharelloid clade: dealing with incongruent gene trees and phylogenetic reconstruction methods". Mycologia. 98 (6): 937–948. doi:10.3852/mycologia.98.6.937. PMID 17486970.
  2. ↑ Kuo M (2015). "Chanterelles and Trumpets: Cantharellus and Craterellus". MushroomExpert.com. Retrieved 30 October 2023.
  3. 1 2 3 Pilz D, Norvell L, Danell E, Molina R (March 2003). Ecology, and management of commercially harvested chanterelle mushrooms. Gen. Tech. Rep. PNW-GTR-576 (PDF). Portland, OR: Department of Agriculture, Forest Service, Pacific Northwest Research Station. Retrieved 25 March 2011.
  4. 1 2 3 4 5 6 7 8 9 10 Tibuhwa DD, Saviæ S, Tibell L, Kivaisi AK (June 2012). "Afrocantharellus gen. stat. nov. is part of a rich diversity of African Cantharellaceae". IMA Fungus. 3 (1): 25–38. doi:10.5598/imafungus.2012.03.01.04. PMC 3399100. PMID 23155498.
  5. ↑ Zhang YZ, Qin HZ, Chen ZH, Lin WF, Liang ZQ, Jiang S, Zeng NK (17 March 2023). "Updated taxonomy of Chinese Cantharellus subgenera Afrocantharellus and Magni (Hydnaceae, Cantharellales): Three new taxa and amended descriptions of one previous species". Frontiers in Microbiology. 14: 1109831. doi:10.3389/fmicb.2023.1109831. PMC 10064096. PMID 37007503.
  6. ↑ Buyck B, Kauff F, Cruaud C, Hofstetter V (2013). "Molecular evidence for novel Cantharellus (Cantharellales, Basidiomycota) from tropical African miombo woodland and a key to all tropical African chanterelles". Fungal Diversity. 58 (1): 281–98. doi:10.1007/s13225-012-0215-4. S2CID 14535505.
  7. 1 2 3 Buyck B, Hofstetter V (July 2011). "The contribution of tef-1 sequences to species delimitation in the Cantharellus cibarius complex in the southeastern USA". Fungal Diversity. 49 (1): 35–46. doi:10.1007/s13225-011-0095-z. S2CID 23603456.
  8. 1 2 Shao SC, Tian XF, Liu PG (April–June 2011). "Cantharellus in southwestern China: a new species and a new record". Mycotaxon. 116: 437–446. doi:10.5248/116.437.
  9. ↑ Wartchow F, Buyck B, Maia LC (2012). "Cantharellus aurantioconspicuus (Cantharellales), a new species from Pernambuco, Brazil". Nova Hedwigia. 94 (1–2): 129–37. doi:10.1127/0029-5035/2012/0094-0129.
  10. 1 2 3 4 5 Buyck B. (2014). "Exploring the diversity of "smooth chanterelles" (Cantharellus, Cantharellales)". Cryptogamie, Mycologie. 35 (1): 23–40. doi:10.7872/crym.v35.iss1.2014.23. S2CID 85649542.
  11. 1 2 3 Foltz MJ, Perez KE, Volk TJ (October 2012). "Molecular phylogeny and morphology reveal three new species of Cantharellus within 20 m of one another in western Wisconsin, USA". Mycologia. 105 (2): 447–461. doi:10.3852/12-181. PMID 23080022. S2CID 2218602.
  12. ↑ Henkel TW, Aime MC, Mehl H, Miller SL (December 2006). "Cantharellus pleurotoides, a new and unusual basidiomycete from Guyana". Mycological Research. 110 (Pt 12): 1409–1412. doi:10.1016/j.mycres.2006.09.010. PMID 17123813.
  13. ↑ Kumari D, Reddy MS, Upadhyay RC (March 2011). "Cantharellus pseudoformosus, a new species associated with Cedrus deodara from India". Mycoscience. 52 (2): 147–151. doi:10.1007/s10267-010-0080-5. S2CID 86722305.
  14. ↑ Buyck B, Lewis DP, Eyssartier G, Hofstetter V (March 2010). "Cantharellus quercophilus sp. nov. and its comparison to other small, yellow or brown American chanterelles". Cryptogamie, Mycologie. 31 (1): 17–33.
  15. ↑ Feibelman TP, Bennett JW, Cibula WG (March–April 1996). "Cantharellus Tabernensis: A New Species from the Southeastern United States". Mycologia. 88 (2): 295–301. doi:10.2307/3760934. JSTOR 3760934.
  16. 1 2 Montoya L, Herrera M, Bandala VM, Ramos A (20 May 2021). "Two new species and a new record of yellow Cantharellus from tropical Quercus forests in eastern Mexico with the proposal of a new name for the replacement of Craterellus confluens". MycoKeys. Pensoft Publishers. 80: 91–114. doi:10.3897/mycokeys.80.61443. PMC 8159916. PMID 34084073.
  17. ↑ Buyck B, Cruaud C, Couloux A, Hofstetter V (September–October 2011). "Cantharellus texensis sp. nov. from Texas, a southern lookalike of C. cinnabarinus revealed by tef-1 sequence data". Mycologia. 103 (5): 1037–1046. doi:10.3852/10-261. PMID 21558500. S2CID 29384238.
  18. ↑ Tian XF, Buyck B, Shao SC, Liu PG, Fang Y (2012). "Cantharellus zangii, a new subalpine basidiomycete from southwestern China". Mycotaxon. 120: 99–103. doi:10.5248/120.99.
  19. ↑ "Chanterelle". dictionary.com.
  20. ↑ Arora D (1979). Mushrooms Demystified. Ten Speed Press. ISBN 0-89815-009-4.
  21. ↑ Metzler S (1992). Texas Mushrooms: A Field Guide (1st ed.). University of Texas Press. ISBN 0-292-75125-7.
  22. ↑ Philpot R (1965). Viennese Cookery. London: Hodder & Staughton. pp. 139–140.
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