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Martin-Sans concurred with Maire's assessment of Hygrophoropsis, suggesting that it represented a form intermediate between Cantharellus and Clitocybe, and was thus worthy of generic ranking. [8] The genus name refers to a resemblance to the genus Hygrophorus. [3] It is commonly known as the false chanterelle. [9]
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.
"False" gills of Craterellus tubaeformis. In mycology, a lamella (pl.: lamellae), or gill, is a papery hymenophore rib under the cap of some mushroom species, most often agarics. The gills are used by the mushrooms as a means of spore dispersal, and are important for species identification.
For example, chanterelles are in the Cantharellales, false chanterelles such as Gomphus are in the Gomphales, milk-cap mushrooms (Lactarius, Lactifluus) and russulas , as well as Lentinellus, are in the Russulales, while the tough, leathery genera Lentinus and Panus are among the Polyporales, but Neolentinus is in the Gloeophyllales, and the ...
The Hygrophoropsidaceae are a family of mushrooms that are gilled in appearance but lie within the Boletales.The family contains 18 species within two genera: [1] Leucogyrophana and Hygrophoropsis, with the best-known member being the "false chanterelle", Hygrophoropsis aurantiaca.
Clean and cut the chanterelles into small pieces, mix with chopped garlic and arrange on a baking sheet. Broil on high until golden brown. Grate almonds with microplane or food processor.
Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary") [2] is the golden chanterelle, the type species of the chanterelle genus Cantharellus. It is also known as girolle (or girole). [3] [4] Despite its characteristic features, C. cibarius can be confused with species such as the poisonous Omphalotus illudens.
Many of the Cantharellaceae, including the chanterelle (Cantharellus cibarius), the Pacific golden chanterelle (Cantharellus formosus), the horn of plenty (Craterellus cornucopioides), and the trumpet chanterelle (Craterellus tubaeformis), are not only edible, but are collected and marketed internationally on a commercial scale.