Cantharellus cibarius: Difference between revisions
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{{short description|Species of fungus}} | {{short description|Species of fungus}} | ||
{{for|other fungi that share the common name golden chanterelle|Golden chanterelle}} | {{for|other fungi that share the common name golden chanterelle|Golden chanterelle}} | ||
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'''''Cantharellus cibarius''''' ([[Latin]]: ''cantharellus'', "[[chanterelle]]"; ''cibarius'', "culinary")<ref>{{Cite web|url=https://en.wiktionary.org/wiki/cibarius|title=cibarius - Wiktionary|website=en.wiktionary.org|access-date=2019-08-31}}</ref> is the '''golden chanterelle''', the [[type species]] of the chanterelle genus ''[[Cantharellus]]''. It is also known as '''girolle''' (or ''girole'').<ref name="first">{{cite web |title=''Cantharellus cibarius'' Fr. - Chanterelle |url=https://www.first-nature.com/fungi/cantharellus-cibarius.php |publisher=First Nature |access-date=27 January 2020 |date=2020}}</ref><ref>{{cite web|url=https://nature.mdc.mo.gov/discover-nature/field-guide/golden-chanterelle-girolle|title=Golden chanterelle (girolle)|publisher=Missouri Department of Conservation|date=2020|access-date=27 January 2020}}</ref> | '''''Cantharellus cibarius''''' ([[Latin]]: ''cantharellus'', "[[chanterelle]]"; ''cibarius'', "culinary")<ref>{{Cite web|url=https://en.wiktionary.org/wiki/cibarius|title=cibarius - Wiktionary|website=en.wiktionary.org|access-date=2019-08-31}}</ref> is the '''golden chanterelle''', the [[type species]] of the chanterelle genus ''[[Cantharellus]]''. It is also known as '''girolle''' (or ''girole'').<ref name="first">{{cite web |title=''Cantharellus cibarius'' Fr. - Chanterelle |url=https://www.first-nature.com/fungi/cantharellus-cibarius.php |publisher=First Nature |access-date=27 January 2020 |date=2020}}</ref><ref>{{cite web|url=https://nature.mdc.mo.gov/discover-nature/field-guide/golden-chanterelle-girolle|title=Golden chanterelle (girolle)|publisher=Missouri Department of Conservation|date=2020|access-date=27 January 2020}}</ref> | ||
Despite its characteristic features, ''C. cibarius'' can be confused with species such as the | Despite its characteristic features, ''C. cibarius'' can be confused with species such as the poisonous ''[[Omphalotus illudens]]''. The golden chanterelle is a commonly consumed and choice [[Edible mushroom|edible]] species. | ||
== Taxonomy == | == Taxonomy == | ||
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== Description == | == Description == | ||
The mushroom is easy to detect and recognize in nature.<ref name="first" /> The body is {{convert|3 | The mushroom is easy to detect and recognize in nature.<ref name="first" /> The body is {{convert|3-15|cm|frac=2|abbr=off}} wide<ref name="Arora1986">{{Cite book |last=Arora |first=David |author-link=David Arora |url=https://archive.org/details/arora-david-mushrooms-demystified-a-comprehensive-guide-to-the-fleshy-fungi-ten-speed-press-1986/page/662/mode/2up |title=Mushrooms Demystified: A Comprehensive Guide to the Fleshy Fungi |publisher=[[Ten Speed Press]] |year=1986 |isbn=978-0-89815-170-1 |edition=2nd |location=Berkeley, California |pages=662-64 |orig-date=1979}}</ref> and {{convert|5-10|cm|frac=2|abbr=on}} tall. The color varies from yellow to dark yellow.<ref name="first" /><ref name="forbes">{{cite web |author1=Dyson Forbes |date=13 April 2017 |title=Learn about chanterelle mushrooms |url=http://wildfoods.ca/blog/chanterelles/ |access-date=27 January 2020 |publisher=Forbes Wild Foods}}</ref> Red spots will appear on the cap of the mushroom if it is damaged.<ref>{{Cite web |title=Cantharellus 'cibarius' |url=https://www.mushroomexpert.com/cantharellus_cibarius.html |access-date=2019-10-22 |website=MushroomExpert.Com}}</ref> Chanterelles have a faint aroma and flavor of [[apricot]]s.<ref name="first" /><ref name="forbes" /> The [[spore print]] is yellowish.<ref name="Arora1986" /> | ||
=== Similar species === | === Similar species === | ||
''Cantharellus cibarius'' can resemble species such as the dangerously poisonous ''[[Omphalotus illudens]]'' (eastern jack-o'lantern)<ref>{{cite book |last=Phillips |first=Roger |title=Mushrooms and Other Fungi of North America |publisher=Firefly Books |year=2010 |isbn=978-1-55407-651-2 |location=Buffalo, NY |page=248}}</ref> and ''[[Hygrophoropsis aurantiaca]]'' (the false chanterelle).<ref name="Arora1986" /> | |||
== Distribution and habitat == | == Distribution and habitat == | ||
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A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution.<ref name="first" /> | A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution.<ref name="first" /> | ||
Chanterelles are used in many culinary dishes,<ref name="first" /><ref name="forbes" /> | Chanterelles are used in many culinary dishes,<ref name="first" /><ref name="forbes" /> but watery specimens are more susceptible to rot.<ref name="Arora1986" /> The mushrooms can be preserved by either drying or freezing. The use of an oven for drying is not recommended because it can make the mushroom bitter.<ref name="first" /> | ||
==References== | ==References== | ||
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==External links== | ==External links== | ||
*{{Commons-inline}} | *{{Commons-inline|italic=on}} | ||
{{Taxonbar|from=Q188749}} | {{Taxonbar|from=Q188749}} | ||
Latest revision as of 09:03, 23 June 2025
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Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary")[1] is the golden chanterelle, the type species of the chanterelle genus Cantharellus. It is also known as girolle (or girole).[2][3]
Despite its characteristic features, C. cibarius can be confused with species such as the poisonous Omphalotus illudens. The golden chanterelle is a commonly consumed and choice edible species.
Taxonomy
At one time, all yellow or golden chanterelles in North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species known as the Cantharellus cibarius group or species complex, with C. cibarius sensu stricto restricted to Europe.[4][5][6] In 1997, C. formosus (the Pacific golden chanterelle) and C. cibarius var. roseocanus were identified,[7] followed by C. cascadensis in 2003[8] and C. californicus in 2008.[9] In 2018, an Asian species belonging to the C. cibarius complex has been described and sequenced, C. anzutake, recorded in Japan and Korea.[10]
Description
The mushroom is easy to detect and recognize in nature.[2] The body is Template:Convert wide[11] and Template:Convert tall. The color varies from yellow to dark yellow.[2][12] Red spots will appear on the cap of the mushroom if it is damaged.[13] Chanterelles have a faint aroma and flavor of apricots.[2][12] The spore print is yellowish.[11]
Similar species
Cantharellus cibarius can resemble species such as the dangerously poisonous Omphalotus illudens (eastern jack-o'lantern)[14] and Hygrophoropsis aurantiaca (the false chanterelle).[11]
Distribution and habitat
The species grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests[2][12][4][5] and typically from June to December.[15]
Uses
A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution.[2]
Chanterelles are used in many culinary dishes,[2][12] but watery specimens are more susceptible to rot.[11] The mushrooms can be preserved by either drying or freezing. The use of an oven for drying is not recommended because it can make the mushroom bitter.[2]
References
External links
Template:Taxonbar Template:Authority control
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