Cantharellales

Aphelaria_82539

Botryobasidium.vagum.-.lindsey

Totentrompeten_Herbsttrompeten

Clavulina_coralloides_-_Lindsey

Hedgehog_fungi

Tulasnella.violea.-.lindsey

Cantharellales is an order of fungi within the class Agaricomycetes. This order includes several well-known families of fungi, many of which are notable for their ecological roles and economic importance. Members of the Cantharellales are primarily known for their symbiotic relationships with plants, forming mycorrhizae, and for their fruiting bodies, some of which are edible and highly prized.

Taxonomy[edit | edit source]

The order Cantharellales was first described by E. J. H. Corner in 1966. It includes several families, genera, and species. The taxonomy of this group has been subject to revision with advances in molecular phylogenetics.

Families[edit | edit source]

The Cantharellales order includes the following families:

Morphology[edit | edit source]

Members of the Cantharellales exhibit a variety of fruiting body morphologies, ranging from the well-known chanterelle mushrooms to coral-like and tooth fungi. The fruiting bodies can be fleshy, brittle, or leathery, and they often have distinctive colors and shapes.

Spore Characteristics[edit | edit source]

The spores of Cantharellales fungi are typically smooth and white to yellowish in color. They are produced on the surface of the fruiting body in structures called basidia.

Ecology[edit | edit source]

Cantharellales fungi play crucial roles in their ecosystems. Many species form ectomycorrhizae with trees, aiding in nutrient exchange and enhancing plant growth. Others are saprotrophic, decomposing organic matter and contributing to nutrient cycling.

Mycorrhizal Associations[edit | edit source]

Species in the Cantharellales form mutualistic relationships with a variety of trees and shrubs. These mycorrhizal associations are essential for the health of many forest ecosystems.

Edibility[edit | edit source]

Several species within the Cantharellales are edible and sought after by foragers. The most famous of these is the chanterelle (Cantharellus cibarius), known for its distinctive yellow color and fruity aroma. These mushrooms are highly valued in culinary traditions around the world.