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Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary")<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> is the golden chanterelle, the type species of the chanterelle genus Cantharellus. It is also known as girolle (or girole).<ref name="first">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
Despite its characteristic features, C. cibarius can be confused with species such as the poisonous Omphalotus illudens. The golden chanterelle is a commonly consumed and choice edible species.
TaxonomyEdit
At one time, all yellow or golden chanterelles in North America had been classified as Cantharellus cibarius. Using DNA analysis, they have since been shown to be a group of related species known as the Cantharellus cibarius group or species complex, with C. cibarius sensu stricto restricted to Europe.<ref name=mushexp/><ref name=buyck2016/><ref name=thorn2017/> In 1997, C. formosus (the Pacific golden chanterelle) and C. cibarius var. roseocanus were identified,<ref name=Redhead1997>Template:Cite journal</ref> followed by C. cascadensis in 2003<ref name=Dunham2003>Template:Cite journal</ref> and C. californicus in 2008.<ref name=Arora2008>Template:Cite journal</ref> In 2018, an Asian species belonging to the C. cibarius complex has been described and sequenced, C. anzutake, recorded in Japan and Korea.<ref>Template:Cite journal</ref>
DescriptionEdit
The mushroom is easy to detect and recognize in nature.<ref name="first" /> The body is Template:Convert wide and Template:Convert tall. The color varies from yellow to dark yellow.<ref name="first" /><ref name="forbes">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Red spots will appear on the cap of the mushroom if it is damaged.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Chanterelles have a faint aroma and flavor of apricots.<ref name="first" /><ref name="forbes" />
Similar speciesEdit
The species can resemble the dangerously poisonous Omphalotus illudens (eastern jack-o'lantern)<ref>Template:Cite book</ref> and Hygrophoropsis aurantiaca (the false chanterelle).
Distribution and habitatEdit
The species grows in Europe from Scandinavia to the Mediterranean Basin, mainly in deciduous and coniferous forests<ref name="first" /><ref name="forbes" /><ref name="mushexp" /><ref name="buyck2016" /> and typically from June to December.<ref name="tfb">Template:Cite book</ref>
UsesEdit
A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution.<ref name="first" />
Chanterelles are used in many culinary dishes,<ref name="first" /><ref name="forbes" /> and can be preserved by either drying or freezing. The use of an oven for drying is not recommended because it can make the mushroom bitter.<ref name="first" />