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Edible mushrooms. Growing chanterelle mushrooms in a forest on green background

Orange fungi growing on forest log in Australian rainforest

close up of chantarelle mushrooms in a forest

Food, Edible Mushroom, Chanterelle, Raw Food, Vegetable

A beautiful small yellow flower is emerging within the lush green moss, enhancing the natural landscape with its vivid colors and delicate petals

Magical, illuminated mushroom growing on a moss. Forest theme

Chanterelle (girolle) or cantharellus cibarius fungi, delicious edible golden mushrooms wild grow in the forest, natural seasonal background, close-up

Chanterelle, blooming Heather and fir cone. Autumn in Sweden.

Edible mushrooms. Growing chanterelle mushrooms in a forest

View of a mushroom on the soil in forest.

Cantharellus cibarius - edible mushroom. Fungus in the natural environment. English: chanterelle, golden chanterelle, girolle

Little chanterelle in moss with blurred background

Favolaschia claudopus (Orange ping-pong bat fungus) growing on dead wood in Pembrokeshire, Wales.

Golden Chanterelle - Cantharellus Cibarius, Delicious Edible Mushrooms.

Close up of chanterelle mushrooms in a forest. Edible mushrooms

Hongo langosta o oreja de cochino hypomyces lactifluorum, seta parasito naranja enterrada en la tierra en bosque de mexiquillo durango

Smooth chanterelle mushroom -Cantharellus lateritius

$Cantharellus cibarius Fr. Chanterelle, Chanterelle commune, Girolle, Pfifferling, Eierschwamm, Sárga rókagomba, Gallinaccio, garitola, finferlo, Hanekam of cantharel. Cap 3–10cm across, at first flattened with an irregular incurved margin later becoming wavy and lobed and depressed at the centre, pale to deep egg-yellow fading with age. Stem 30–80 x 5–15mm, solid, concolorous with cap or paler, tapering towards the base. Flesh yellowish. Taste watery at first then slightly peppery, smell faint, fragrant (of apricots). Gills narrow, vein-like, irregularly forked and decurrent, egg-yellow. Spore print ochraceous. Spores elliptical, 8–10 x 4.5–5.5µ. Habitat in all kinds of woodland, but usually associated with frondose trees in Britain. Season summer to late autumn. Edible – excellent. Distribution, America and Europe (source R. Phillips).\n\nThis very tasty Mushroom is not quite common in the Netherlands nowadays. Since the seventies of the last century the species has declined due Air Pollution.$

Fresh chanterelle mushrooms on a wooden table, focus on the mushroom inside

Hymenogastraceae, Its most famous species is Hypholoma fasciculare. The hemispherical cap can reach 6 cm diameter. It is smooth and sulphur yellow with an orange-brown centre and whitish margin. The crowded gills are initially yellow but darken to a distinctive green colour as the blackish spores develop on the yellow flesh. It has a purple brown spore print. The stipe is up to 10 cm tall and 1 cm wide, light yellow, orange-brown below, often with an indistinct ring zone coloured dark by the spores. The taste is very bitter, though not bitter when cooked, but still poisonous.

Young fruiting bodies of Golden chanterelle, Cantharellus cibarius in natural environment.

Autumn in pre-Pyrenees, Catalonian undergrowth.. during autumn season.

Three chanterelle mushrooms in the forest (Cantharellus cibarius). Cantharellus. Fresh organic mushrooms.

Mushroom at Lake O'Hara in 1997. From old film stock.

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