Black chanterelle (Craterellus cornucopioides) photo and description

Chanterelle (Craterellus cornucopioides)

  • 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

Chanterelle (Craterellus cornucopioides)

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.


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.


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.


It differs from the sinuous funnel (Craterellus sinuosus) gray in a hollow leg, the cavity of which is a continuation of the funnel.


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)