Chanterelle (Craterellus cornucopioides)
Systematics:- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (undefined)
- Order: Cantharellales (Chanterelle (Cantarella))
- Family: Cantharellaceae (Chanterelle)
- Genus: Craterellus (Funnelman)
- Species: Craterellus cornucopioides (Black chanterelle)
- Other names for the mushroom:
- Funnel-shaped crow
- Horn-shaped funnel
Other names:
- Funnel-shaped crow
- Horn-shaped funnel
This mushroom is also a relative of the real chanterelle. Although in appearance you can't tell right away. A soot-colored mushroom, without the wrinkles characteristic of chanterelles on the outside.
Description:
The cap is 3-5 (8) cm in diameter, tubular (the recess passes into a hollow stem), with a turned, lobed, uneven edge. Inside, fibrous-wrinkled, brown-black or almost black, in dry weather brownish, gray-brown, outside coarsely folded, waxy, with a grayish or gray-purple bloom.
Stem 5-7 (10) cm long and about 1 cm in diameter, tubular, hollow, gray, narrowed towards the base, brownish or black-brownish, rigid.
Spore powder is white.
The pulp is thin, brittle, filmy, gray (after boiling - black), odorless.
Spread:
The black chanterelle grows from July to the last decade of September (massively from mid-August to mid-September) in deciduous and mixed forests, in humid places, near roads, in an intergrowth and in a colony, not often.
Similarity:
It differs from the sinuous funnel (Craterellus sinuosus) gray in a hollow leg, the cavity of which is a continuation of the funnel.
Rating:
Edible mushroom (4 categories), only caps (hard rubbery legs) are used, fresh (boiling for about 10-15 minutes), dried (the pulp lightens). In foreign Europe, it is considered a delicious mushroom, used for soups and seasonings (in powder)