wildmushroomsonline.co.uk
Search:-
  Home     Meet Other Foragers     Browse Categories     Site Map     Guided Foraging Sessions     Foraging Books & Kits  
Latest Foraging Trips
 - Submit your latest finds!
Show others what you have found. Share your foraging story and talk with others. Learn about wild foods and wild mushrooms
 - Arrange a Foraging Trip
 - You accept the terms. when using this site
 - Be social! please click the facebook or twitter icons below and share this site with your friends
I found this in my garden growing in well rotted wood chip. are they wood blewits?
  Read More..
Found these in hampstead heath, wondered what they are/if they are edible? Thanks!
  Read More..
Also from yesterday could the forum identify this. Pores didn't stain blue when poked but flesh streaks blue when first cut then turns an orange colou
  Read More..
View All | Post Your Latest Foraging Trip
Featured Articles
Follow me on Twitter
Bookmark this post in Facebook Tweet this post Digg this post Bookmark this post in delicious Bookmark this post in Stumbleupon Bookmark this post in Blinklist Bookmark this post in Google Bookmarks Mail this post
wildmushroomonline.co.uk Identifying Edible Mushrooms. The Chanterelle
Post Comments

  
   Copyright Malcolm Storey, www.bioimages.org.uk
       
       Copyright Malcolm Storey, www.bioimages.org.uk         
Chanterelle
(Cantharellus Cibarius)

The genus Cantharellus contains many species that are known generally as chanterelles, although commonly the name refers to the most famous species Cantharellus cibarius. This is the golden chanterelle which is shaped like a funnel (2-12 cm in diameter) and can be found all over the world - in Europe, North America (where the Pacific golden chanterelle is the state mushroom of Oregon), North Africa, Asia and Australia. The golden chanterelle is one of the most recognized edible mushrooms, famous for its delicious and exquisite taste.

The golden chanterelle (C. cibarius) is common in woods in summer and autumn. Cantharellus is a mycorrhizal edible fungus, and forms symbiotic associations with hardwoods and conifer trees, where they tend to grow in the same spot year after year. The funnel-shaped cap is orange or yellow, but generally egg-yellow, with paler flesh and is quite meaty. It has forking gills on the underside, running all the way down its stalk, which tapers down seamlessly from the cap. The gills are interconnected and forked near the edge of the cap. Unlike most mushrooms with thin straight gills under the cap, the chanterelle has rounded, shallow and widely spaced ridges. The pale pinkish-buff spores are produced in narrow folds. It has a faint fragrant fruity smell reminiscent of apricots or peaches, and a mildly peppery taste, and is considered an excellent food mushroom. Its taste varies widely – from delicate to fairly intense. The chanterelle is a good source of vitamins A and D and makes a contribution to the intake of the vitamin B complex. In Europe it is known by many names, including Pfifferling (German), and girolle (Italian). The girolle is a variant of C. cibarius with a thicker stalk and stronger flavor.

Caution is required when identifying chanterelles for eating as there are look-alikes that either taste poor or can make you very ill:

The False chanterelle (Hygrophoropsis aurantiaca) has finer, more orange gills and a darker cap.

The Jack O'Lantern mushroom (Omphalotus olearius) and its sister species (Omphalotus olivascens) are very similar in appearance to chanterelles and will make you very sick, although they are not lethal. Unlike chanterelles they have true gills (not forked or divided) that are thinner, have distinct crowns, and generally do not reach up to the edge. Additionally, the Jack-O-Lantern mushroom is bioluminescent and it tends to grow in clumps on trees – NOT under trees, like the chanterelle.

Be Aware of the deadly Cortinarius speciosissimus
There are about 10,000 species of mushroom found in Britain and Cortinarius speciosissimus, which has a reddish brown cap and rust-coloured gills, is known to be one of the most deadly. Found mostly in Scotland, where it grows in conifer woods, it causes damage to the liver, kidneys and spinal cord. As other members of the Cortinarius family are also dangerous, none is recommended for human consumption. This species grows in similar locations and can look similar to edible chanterelles.
Cortinarius speciosissimus

   
Chefs love the chanterelle because of its cooking versatility. Chanterelles can be added as an ingredient to most dishes, and in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sautéed in olive oil, or used as filling for stuffed crêpes. Select specimens that have a fragrant odor, apricot color, with no slimy, dark or decaying parts, and gills that are widely spaced. Chanterelles require cleaning before cooking because dirt tends to be found in the forked gills and crevices. It is best to use a soft toothbrush or nylon mushroom brush for cleaning. It may help to do so under slowly running water, but don’t soak them and be sure to drain well as the water will take away flavor. Once cleaned keep them in waxed paper of a paper bag in the refrigerator until cooking time. They can last 7-10 days in the refrigerator, although chanterelles are best eaten fresh

Chanterelles are rather firm-fleshed and meaty and therefore need cooking for longer than most mushrooms. The peppery taste combined with the meaty and chewy texture is ideal for cooking. Be sure to cook in large chunks to maximize flavor.

Recipe for Chanterelles with bacon and new potatoes (serves 4)

Ingredients:
Approx 1.5 Kg clean chanterelles
200g new potatoes
150g bacon
100g butter

Boil new potatoes for 15-20 minutes until cooked. In another pan saute the chanterelles in 25g of the butter for 5 minutes and then drain off the liquid. Fry bacon strips in the remaining butter until it starts to brown and then add in the mushrooms and simmer for 15-20 minutes. Now add in the new potatoes and cook together for about 5 minutes. Add salt and pepper to season, and garnish with parsley
 Warning! - this is the poisonous False Chanterelle:

  
  Copyright Malcolm Storey, www.bioimages.org.uk

 
wildmushroomonline.co.uk Comments
Post Comments
    Next »
Posted By,  Edward Owen on November 18,2009
 
We have about 10 different varieties of mushrooms in our garden. We have not eaten any because we are afraid. I would be grateful if somebody would tell me if the mushrooms in the attached photo are edible or not (they were picked 1 day ago)?
Mushrooms from my garden, picked 1 day ago
Mushrooms from my garden, picked 1 day ago
Posted By,  baz on June 4,2010
 
I've just found these in my garden. Would love to know what they are
Mushroom 04 June 2010
Mushroom 04 June 2010
Posted By,  baz on June 4,2010
 
another pic
Posted By,  baz on June 4,2010
 
try again
Posted By,  adam on August 26,2010
 
Is it growing on wood?
Posted By,  neil on September 3,2010
 
These are in my garden now - can I eat them?
Posted By,  gucciukjmbtn on April 10,2011
 
i'm a newer,so glad to join this fourm
Posted By,  Wendy Stevenson on July 22,2011
 
I found these mushrooms in our front garden and there are hundreds of them! Including a fairy circle. Can you please tell me what kind of mushrooms they are?
FAIRY RING
FAIRY RING
Posted By,  waew on September 26,2011
 
i found this mushroom ,,can i eat them? ,, or how can i know which can eat?
Posted By,  jeannine on October 18,2011
 
I found those enormous mushrooms under a tree on our lawn the other day. One of them is 21 cm across. smells a little like apricot but milder and is dark brown with irregular gills. It turns darker when bruised.
    Next »
 
Post Your Comment Here :
Name *
E-mail Address *   (We use this to alert you if anyone comments on your post.)
Comments *
  Click Here To Upload Photos    (Images should be .JPG format and no bigger than 1MB in size.)
Are You Human?*
    
You use this content at your own risk, we are not responsible for content posted, by posting, you accept these terms.

Wild Mushroom Identification - Recommended Books for All Skill Levels:
Every amateur mycologist should have a decent library of books, here are the top five books I highly recommend for wild mushroom identification:
 
1) Field Guide to Edible Mushrooms of Britain and Europe (Field Guides)  - Great layout with superb images - Peter Jordan
3) Mushrooms: A comprehensive guide to mushroom identification  - This one is a proper belter with loads and loads of good technical data - Roger Phillips
4) Complete Mushroom Book: The Quiet Hunt   - A lovely book by a lovely man. Antonio Carluccio
5) Mushrooms: River Cottage Handbook No.1 - Always a favourite from Hugh's fungi specialist friend, John Wright

It is important to have at least 3 books so you can cross reference and cover as many species as possible