Chanterelle

The name chanterelle originates from the Greek kantharos meaning "tankard" or "cup", a reference to their general shape. Its German name, Pfifferling, refers to its peppery taste. ==Taxonomy==

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 (C. formosus) and C. cibarius var. roseocanus were identified, C. cibarius var. roseocanus occurs in the Pacific Northwest in Sitka spruce forests, • Cantharellus cinnabarinus • Cantharellus enelensis • Cantharellus formosus • Cantharellus lateritius • Cantharellus minor • Cantharellus roseocanus • Cantharellus subalbidus • Craterellus cinereus • Craterellus cornucopioides • Craterellus ignicolor • Craterellus tubaeformis • Merulius odoratus • Gomphus clavatus • Polyozellus multiplex ==Description==

The mushrooms are orange, yellow or white, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Many species emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste. Cantharellus pallens has sometimes been defined as a species in its own right, is sometimes distinguished as a separate variety or a separate species. ==Distribution and habitat==

Chanterelles are common in Eurasia, 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. ==Uses==

Nutrition Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilocalories 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). When exposed to sunlight, raw chanterelles produce a rich amount of vitamin D2 (35% DV) – also known as ergocalciferol. ==In culture==

In January 2024, the California golden chanterelle became the official mushroom of that state. ==Notes==