Page 258 - The Forager’s Guide to Wild Foods
P. 258

Red Chanterelle, Cantharellus

           cinnabarinus (CANTHARELLACEAE)






















                                                                                             Geoff Balme, CC-BY-SA-3.0


















                                                                                              Katja Schulz, CC-BY-2.0


        RED CHANTERELLE grows on the soil under hard-           derside, sometimes with a whitish or yellowish base.
        woods in eastern North America. It favors oak and       SPORES: 6-10 x  3.5-5.5 µ, elliptical, smooth; Spore
        beech and is often found in the company of its gold-    print: creamy-pink
        en-yellow relative, C. cibarius. Fruiting in the summer
                                                                EDIBLE PARTS: cap, stem
        and early fall, this mushroom occurs solitarily or in
                                                                HOW TO EAT: These delicately-flavored chanterelles
        groups and is admired for its brilliant vermillion-red
                                                                are  fruity  and  floral  with  a  hint  of  spiciness.  While
        color.
                                                                delicious in a simple sauté, they also pair well with
        CAP: The smooth, dry cap is 0.4-1.5 inches (1-4cm)
                                                                meats, fish, and eggs.
        across and broadly convex. With age, it flattens, often
                                                                CINNABAR SMOKED TROUT SALAD: Ingredients:
        developing a shallow central depression. Its margin
                                                                ¾ cup red chanterelles, butter, 1 red onion (diced), 1
        is incurved and more or less circular when young, be-
                                                                tbsp. mayonnaise, 1 ⅓ cup yogurt, 2 apples (diced),
        coming wavy or irregularly lobed. The cap’s vivid red-
                                                                ½ pear (diced), ¾ inch celery (diced), salt, pepper, 14
        pink to red-orange color dulls with age. Its thin, white
                                                                oz. (400g) smoked trout. Lightly sauté chanterelles in
        flesh is tinted cinnabar-red near the skin with a mild
                                                                butter (4 min.). In a bowl, combine with onion, may-
        to slightly peppery flavor.
                                                                onnaise, yogurt, apples, pear, and celery. Refrigerate
        UNDERSIDE: Color of the cap or paler, the underside     for a few hours. Serve with smoked trout on pumper-
        is lined with thick, blunt false gills that run down the   nickel bread.
        stem. These ridges may be spaced closely or distantly   POISONOUS  LOOK-ALIKES:  Jack-O-Lantern,  Om-
        and are often forked or cross-veined.
                                                                phalotus  illudens - bright orange  or yellow; thin
        STEM: Measuring 0.5-1.5 inches (1.2-4cm) long and       flesh; unforked, blade-like true gills; grows on wood;
        0.2-0.4 inches (0.4-1cm) wide the solid stem is equal   False Chanterelle, Hygrophoropsis aurantiaca - or-
        or thinner towards the base. It is colored like the un-  ange-yellow; true gills; velvety surface.

                                                             257
   253   254   255   256   257   258   259   260   261   262   263