Cantharellus cibarius

Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is one of the most popular and globally recognized species of wild mushrooms. The fruit bodies, or mushrooms, of the fungus are characterized by their golden color and distinctive funnel shape.

Taxonomy

The species was first described scientifically by Carl Linnaeus in 1753, who named it Agaricus cibarius. It was later moved to the genus Cantharellus by Elias Magnus Fries in 1821. The species name cibarius is derived from the Latin word for "pertaining to food", reflecting its value as an edible mushroom.

Description

The cap of Cantharellus cibarius is 2–9 cm broad, and has a distinctive funnel shape. The color ranges from bright yellow to dull orange. The flesh is thick and white, with a fruity aroma and a peppery taste. The gills are thick and widely spaced, running down the length of the stem.

Distribution and habitat

Cantharellus cibarius is found in both coniferous and deciduous woodlands. It is widely distributed in the Northern Hemisphere, including parts of North America, Europe, and Asia, and has been introduced to other parts of the world, including Australia and New Zealand.

Culinary uses

Cantharellus cibarius is highly prized as a culinary mushroom. It has a fruity aroma, reminiscent of apricots, and a mildly peppery taste. It is considered excellent for cooking, particularly in gourmet dishes, and can be used in a variety of recipes, including soups, stews, and sauces.

See also

• List of Cantharellus species
• Edible mushroom