Cantharellus Cibarius: Queen of Kingdom Fungi


| 10/24/2014 9:51:00 AM


If you were tempted by Boletus Edulis, King of Kingdom Fungi, prepare to be seduced by the Queen of the Fungi Kingdom, Chanterelles, Cantharellus cibarius

Many a heated argument has occurred in determining the ranking of Boletes versus Chanterelles.  You see how I stack my cards, but many may disagree.  An amusing excerpt from David Aurora’s All That the Rain Promises and More, suggests:

"Boletes are the round mother-earth mushrooms of the forest floor.  They’re rich, they’re nutty, they’re buttery, and their flavor is the flavor of the forest. Chanterelles are more like the queen seductress: fruity, peppery, richer, more difficult to work with from a cooking standpoint, and complex, and very singular.  I don’t have a preference.  They’re so different.  It’s like comparing pinot noir and cabernet—whichever one you happen to like is better." (Jack Czarcecki). 

Delicately textured and sinfully aromatic, the trumpet-shaped Chanterelle is one of the most popular fall mushroom varieties, popping through the forest floor with an abundant vibrancy. Edible Chanterelles include: Yellow, White, Winter, Pig’s Ear, Black Trumpet, and Blue.  What a trip it would be to find a Black or Blue Chanterelle; my fortunes have been limited to Yellow and White, with an occasional wormy Pig’s Ear.



Key Features of Chanterelles

Frills and gills are the easiest way to identify Chanterelles.  The cap is ornately frilled around the edges.  Take notice that the top is a solid surface that does not funnel inward toward the stem.  The color of species will vary.  The underside of the mushroom is gilled with vein-like features running in between; the gills are soft, blunt and well spaced, not blade like.  The stalk is the same color as the cap, and solid. Chanterelles have a soft perfume scent. 



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