Species sheet · Chanterelles
Chanterelle
Cantharellus cibarius
Whole yellow yolk. Under the cap it has no true gills but thick and forked folds that descend on the stem; smell of apricot.
- Excellent edible (cooked)
- June–October
Synonyms/dialect: cockerel, chanterelle, yellowish, garitula
On the field
How to recognize it
- 01
Yellow-yolk cap, first convex then funnel-shaped, with wavy edge and irregular; smooth and matte surface.
- 02
Under the hat pseudolamellae: low, thick, bifurcated folds and effective on the stem, the same color as the cap.
- 03
White, firm and elastic meat, which tear the fibers; fruity aroma of apricot, slightly peppery flavor when raw.
How does it stand out from its peers?
The decurrent folds (not gills) and the smell of apricot are the signature: the false chanterelle has true gills, thin and dense, and the olive mushroom grows in tufts on stumps, deep orange.
The right forest
Where and when to look for it
Woods
Beech, chestnut, oak and fir forests; in moss and in the acidic undergrowth, often in aligned groups.
Quota / exposure
From hills to mountains; acidic and poor soils, humid but well-drained areas.
When
From June to the first frosts, in waves after every rain; returns to the same spots for years.
Safety (applies to chanterelles)
What can it be confused with?
No deadly doubles, but one of the two lookalikes sends someone to the hospital for serious gastrointestinal problems. The defense is always the same: look under the hat —thick, forked folds, not lamellae.
Fungo dell’olivo
Omphalotus oleariusIt grows in a tuft at the base of tree stumps and stumps (olive, oak, chestnut), never isolated in moss. true lamellae, thin, dense and sharp, bright orange; orange flesh.
False chanterelle
Hygrophoropsis aurantiacaBrighter and more uniform orange color, true lamellae thin, dense and repeatedly forked; soft and cottony flesh, without an apricot odor.
The right mushrooms, eaten badly
The chanterelle goes always cooked, and cooked thoroughly: raw or lightly blanched, it is indigestible and causes gastrointestinal upset. It releases a lot of water, so it should be dried in a pan; discard old, rotten, or days-old specimens.
MushScout
Why this card is alive in MushScout
MushScout doesn't tell you what mushroom you have in your hand: it keeps count of Where And When You've found it. When you log a find—or a failed outing—in your area, the app learns the rain-to-growth rhythm of that forest and tells you when to return, based on your data and not a regional average. Each species has its own predictions: they don't all grow in the same weather, and the app treats them like different mushrooms.
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Draft written by MushScout, undergoing mycological validationThis is to help you identify a mushroom, not to certify it. Before eating any mushroom, have it checked in person by a mycologist or by the mycological inspectorate of your local health authority. Health information: ISS and Poison Control Centers.