The chanterelle (Cantharellus cibarius), also called Eierschwämmchen, in Austria and Bavaria Eierschwammerl and Reherl, in Franconia Gelberle, in Saxony Gelchen, in Switzerland also Eierschwämmli, is an edible mushroom from the family of stubble fungi relatives (Hydnaceae).

Chanterelles offered in Germany mostly come from East-Central European, Baltic and Eastern European countries, but also from the Atlas Mountains.

The chanterelle is a mycorrhizal fungus that forms symbioses with various coniferous and deciduous trees. In Central Europe, the preferred tree partner is the common spruce, followed by the copper beech. In addition, the fungus can be associated with oaks, pines and firs, and rarely with lime trees. The chanterelle colonizes various forest types on moderately dry, base-poor and nutrient-poor soils. In limestone areas, only superficially acidified soils are colonized. It often grows very “gregariously” in young plantations and in more or less open places, only sparsely covered with grasses, perennials and mosses.

—

1. Dissolve the malt extract and agar in distilled water.
2.  Sterilize the solution by autoclaving at 121°C for 15-20 minutes.
3. Pour the sterilized media into petri dishes or other containers under sterile conditions.
4. The Yeast is optional, but you can add it to any recipe for nutritions, same for Peptone.

Rye Berries, grain mix

-

-

symbiotic fungus

The fruiting bodies of Cantharellus cibarius appear in Central Europe from June to November.

The chanterelle is found in Australia, South America, North Asia, North America and Europe. In Europe, the chanterelle is widespread.

Mixed forest, spring to late fall, regionally often very common

-

Cantharellus cibarius has been a popular edible mushroom since ancient times and is traded in large quantities. Its spicy smell and peppery note make this mushroom a delicacy.