![Chanterelle](/_next/image?url=https%3A%2F%2Fshroomspy.com%2Fapi%2Fmedia%2Ffile%2FChanterelle0-400x300.webp&w=3840&q=75)
About
Flavors
Mild
Mild, slightly fruity flavor
Peppery
This mushroom has a mild peppery taste, adding a unique spiciness to meals.
Textures
Firm
A firm, meaty texture
Fragrances
Fruity
A rich, fruity aroma, reminiscent of apricots
Physical Characteristics
Caps:
Convex, becoming broadly convex to flat, egg-yolk yellow to deep orange
Gills:
Decurrent, forked, pale yellow to egg-yolk yellow
Look Alike Species
Specie: | Differences: | |
---|---|---|
![]() | Hygrophoropsis aurantiaca Edibility:edible | Hygrophoropsis aurantiaca has a more orange color and the gills are more branched compared to the smooth, rounded gills of Cantharellus cibarius. |
![Hygrophoropsis aurantiaca](/_next/image?url=https%3A%2F%2Fshroomspy.com%2Fapi%2Fmedia%2Ffile%2FHygrophoropsis%20aurantiaca56-400x300.webp&w=3840&q=75)
Specie:
Hygrophoropsis aurantiaca
Edibility:
edible
Differences:Hygrophoropsis aurantiaca has a more orange color and the gills are more branched compared to the smooth, rounded gills of Cantharellus cibarius.
Nutrition Facts (Raw)
Mushroom Ratings
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References
The effect of drying methods of chanterelles (Cantharellus cibarius) on the biological value of dry functional mushroom ingredient
This study suggests that the drying methods of Cantharellus cibarius have an effect on the biological value of the dry functional mushroom ingredient. The study found that the content of main components in the chemical composition of the mushrooms slightly differs from the reference data; the minerals manganese, potassium, and vitamins D, C, B3 provides the daily requirement of the human body for these substances.
2023