Description

Properties

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).

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.

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

Active substances with antiviral, antioxidant, anticancer and antibiotic effects have been discovered in all chanterelle species. They are also rich in vitamins and minerals.

All chanterelle species are protected in Germany; they are listed as “specially protected” in Appendix 1 of the Federal Species Protection Ordinance. They may be collected in small quantities for personal use.

The true chanterelle is a fairly common mushroom. Threatening factors include long-term lack of precipitation, groundwater lowering, forestry intervention and soil compaction by forestry machinery and much trodden forest areas. It is on the Red List in many countries and is therefore restricted for collection.

Chanterelles contain per 100 grams about 6.9 g of carbohydrates (including 1.2 g of sugar), 3.8 g of fiber, 0.5 g of fat and 1.5 g of protein. The nutritional value is 134 kJ (32 kcal).

1. Growing

2. Identification

3. Consuming

4. Data