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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 kilo calories 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 ...
Cantharellus is a genus of mushrooms, commonly known as chanterelles (/ ˌ ʃ æ n t ə ˈ r ɛ l /), a name which can also refer to the type species, Cantharellus cibarius. They are mycorrhizal fungi, meaning they form symbiotic associations with plants .
Cantharellus lateritius, commonly known as the smooth chanterelle, is a species of edible fungus in the mushroom family Cantharellaceae.The species has a complex taxonomic history, and has undergone several name changes since its first description by American mycologist Lewis David de Schweinitz in 1822.
individual specimens up to 2 kilograms (4.4 lb) are reported, making it the largest-known species of chanterelle. [1] Their unusual size is due in part to their capacity for indeterminate growth, making C. californicus specimens actively grow for far longer than most other mushrooms. [5]
Craterellus tubaeformis (formerly Cantharellus tubaeformis) is an edible fungus, also known as the winter chanterelle, [2] yellowfoot, winter mushroom, or funnel chanterelle. It was reclassified from Cantharellus , which has been supported by molecular phylogenetics .
The mushroom is easy to detect and recognize in nature. [3] The body is 3–10 centimetres (1–4 inches) wide and 5–10 cm (2–4 in) tall. The color varies from yellow to dark yellow. [3] [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. [3] [12]
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The mushroom has a mildly sweet odor and a mild taste. [9] It should be brushed clean but not washed before cooking. It can be tossed, stir-fried, and sautéed in butter or oil. [10] Commonly sold in grocery markets and restaurants, [6] it is the most important commercially harvested Cantharellus species in the Pacific Northwest. [8] [11]