Cantharellus formosus, commonly known as the Pacific golden chanterelle, is a fungus native to the Pacific Northwest region of North America. It is a member of the genus Cantharellus along with other popular edible chanterelles. It was distinguished from C. cibarius in the 1990s. It is orange to yellow, meaty and funnel-shaped. On the underside of the smooth cap, it has gill-like ridges that run down onto its stipe, which tapers down from the cap. The false gills often have a pinkish hue. It has a mild, sweet odor.
It appears solitary to gregarious in coniferous forests, from July to December. It is a choice edible mushroom and Oregon's state mushroom.
Taxonomy
E. J. H. Corner formally described C. formosus in 1966 from specimens collected on Vancouver Island in 1938.[1] Despite this publication, the name C. cibarius (a European species) continued to be used to refer to golden chanterelles in the Pacific Northwest. In 1997, Redhead et al. re-examined Corner's specimens, returned to the type locale, and collected new specimens, confirming the identity of C. formosus.[2]DNA analysis has since confirmed the species-level rank of C. formosus.[3]
Description
Fruiting bodies of C. formosus range from 2–15 cm (3⁄4–6 in) wide,[4] with cap colors varying depending on light levels and weather. In dry weather, the cap is medium orange yellow to light yellow brown, but wet weather may brighten the cap to brilliant to soft orange yellow. In low light conditions, caps may not develop the yellow pigmentation, resulting in salmon to rosy buff colors. The false gills may be yellow, salmon, buff, or even whitish depending on conditions, but are usually paler than the cap. The stem is colored similarly to the cap, and is either equal-width or tapering downwards. The spore print is a yellowish white color.[2]
Yellow-brown specimens
Pinkish hue on false gills
Similar species
Several other species of chanterelle may be found in western North America:[5]
The mushroom has a mildly sweet odor and a mild taste.[9] It should be brushed clean but not washed before cooking. It can be tossed, stir-fried, and sautéed in butter or oil.[10] Commonly sold in grocery markets and restaurants,[6] it is the most important commercially harvested Cantharellus species in the Pacific Northwest.[8][11]
^ abCorner, E. J. H. (1966). A Monograph of Cantharelloid Fungi. London, United Kingdom: Oxford University Press.
^ abRedhead, S. A.; Norvell, L. L.; Danell, E. (1997). "Cantharellus formosus and the Pacific Golden Chanterelle harvest in Western North America". Mycotaxon. 65: 285–322.
S. Gamiet; S.M. Berch; P. Kroeger; C. Roberts; R. Winder; A. MacKinnon. "Cantharellus formosus". Non-Timber Forest Products of British Columbia. FORREX. Retrieved 2011-03-27.
