Chanterelle: Difference between revisions

==Description==▼

At one time, all yellow or golden chanterelles in western North America had been classified as ''[[Cantharellus cibarius]]''. Using DNA analysis, they have since been shown to be a group of related species. In 1997, the Pacific golden chanterelle (''[[Cantharellus formosus|C. formosus]]'') and ''C. cibarius'' var. ''roseocanus'' were identified,<ref name=Redhead1997/> followed by ''[[Cantharellus cascadensis|C. cascadensis]]'' in 2003<ref name=Dunham2003/> and ''[[Cantharellus californicus|C. californicus]]'' in 2008.<ref name=Arora2008/> ''C. cibarius'' var. ''roseocanus'' occurs in the [[Pacific Northwest]] in [[Picea sitchensis|Sitka spruce]] forests,<ref name=Redhead1997/> as well as [[Eastern Canada]] in association with ''[[Pinus banksiana]]''.<ref name=rochon2011/>▼

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 ''[[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 ''[[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 ''[[Cantharellus]]'' and ''[[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/>▼

Raw chanterelle mushrooms are 90% water, 7% [[carbohydrate]]s, including 4% [[dietary fiber]], 1.5% [[protein]], and have negligible [[fat]]. A 100 gram reference amount of raw chanterelles supplies 38 kilo[[calorie]]s of food energy and the [[B vitamins]], [[niacin]] and [[pantothenic acid]], in rich content (20% or more of the [[Daily Value]], DV), 27% DV of [[iron]], with moderate contents (10-1 of [[riboflavin]], [[manganese]], and [[potassium]] (table).▼

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/>▼

==References==▼