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  2. Chanterelle - Wikipedia

    en.wikipedia.org/wiki/Chanterelle

    Raw chanterelle mushrooms are 90% water, 7% carbohydrates, including 4% dietary fiber, 1.5% protein, and have negligible fat. A 100 gram reference amount of raw chanterelles supplies 38 kilo calories of food energy and the B vitamins , niacin and pantothenic acid , in rich content (20% or more of the Daily Value , DV), 27% DV of iron , with ...

  3. Cantharellus cibarius - Wikipedia

    en.wikipedia.org/wiki/Cantharellus_cibarius

    A commonly eaten and favored mushroom, the chanterelle is typically harvested from late summer to late fall in its European distribution. [3] Chanterelles are used in many culinary dishes, [3] [12] 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. [3]

  4. Cantharellus - Wikipedia

    en.wikipedia.org/wiki/Cantharellus

    Cantharellus is a genus of mushrooms, commonly known as chanterelles (/ ˌ ʃ æ n t ə ˈ r ɛ l /), a name which can also refer to the type species, Cantharellus cibarius.They are mycorrhizal fungi, meaning they form symbiotic associations with plants.

  5. Mushrooms with ‘fruity’ scent are popping up in Missouri ...

    www.aol.com/mushrooms-fruity-scent-popping...

    The edible mushroom is growing in popularity within the U.S., officials say.

  6. Cantharellales - Wikipedia

    en.wikipedia.org/wiki/Cantharellales

    Molecular research, based on cladistic analysis of DNA sequences, has redefined the Cantharellales. [4] As well as the Cantharellaceae (chanterelles and their allies, inclusive of the Craterellaceae), the order currently comprises fungi with morphologically diverse sporocarps (fruit bodies) within the Aphelariaceae (clavarioid fungi), Botryobasidiaceae (corticioid fungi), Ceratobasidiaceae ...

  7. Cantharellus lateritius - Wikipedia

    en.wikipedia.org/wiki/Cantharellus_lateritius

    Cantharellus lateritius, commonly known as the smooth chanterelle, is a species of edible fungus in the mushroom family Cantharellaceae.The species has a complex taxonomic history, and has undergone several name changes since its first description by American mycologist Lewis David de Schweinitz in 1822.

  8. Polyozellus - Wikipedia

    en.wikipedia.org/wiki/Polyozellus

    It is commonly known as the blue chanterelle, the clustered blue chanterelle, bluefan, [1] or, in Alaska, the black chanterelle. The distinctive fruit body of this species comprises blue- to purple-colored clusters of vase- or spoon-shaped caps with veiny wrinkles on the undersurface that run down the length of the stem .

  9. Chanterelle Mushrooms with Comtè Cheese Recipe - AOL

    firefox-startpage.aol.com/food/recipes/...

    Add the veal and sherry sauce to the mushrooms, and save half for the final step. Place one slice of comtè cheese over the top of the warm chanterelles. Glaze with remainder of the sauce and decorate with dry almond shavings.