Chanterelle

On the lower surface, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down from the cap.

At one time, all yellow or golden chanterelles in western North America had been classified as Cantharellus cibarius.

roseocanus occurs in the Pacific Northwest in Sitka spruce forests,[1] as well as Eastern Canada in association with Pinus banksiana.

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.

[9][10] 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.

Other species in the closely related genera Cantharellus and Craterellus may appear similar to the golden chanterelle.

In central Europe, the golden chanterelle is often found in beech forests among similar species and forms.

[19][20] 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).

Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream.

They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols.