Cantharellus cibarius
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Cantharellus cibarius (Latin: cantharellus, "chanterelle"; cibarius, "culinary")<ref>Template:Cite 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">Template:Cite web</ref><ref>Template:Cite 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.
Taxonomy
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>
Description
The mushroom is easy to detect and recognize in nature.<ref name="first" /> The body is Template:Convert wide<ref name="Arora1986">Template:Cite book</ref> and Template:Convert tall. The color varies from yellow to dark yellow.<ref name="first" /><ref name="forbes">Template:Cite web</ref> Red spots will appear on the cap of the mushroom if it is damaged.<ref>Template:Cite web</ref> Chanterelles have a faint aroma and flavor of apricots.<ref name="first" /><ref name="forbes" /> The spore print is yellowish.<ref name="Arora1986" />
Similar species
Cantharellus cibarius can resemble species such as the dangerously poisonous Omphalotus illudens (eastern jack-o'lantern)<ref>Template:Cite book</ref> and Hygrophoropsis aurantiaca (the false chanterelle).<ref name="Arora1986" />
Distribution and habitat
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>
Uses
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" /> but watery specimens are more susceptible to rot.<ref name="Arora1986" /> The mushrooms 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" />