Chanterelle (Cantharellus cibarius) photo and description

Chanterelle (Cantharellus cibarius)

  • Department: Basidiomycota (Basidiomycetes)
  • Subdivision: Agaricomycotina (Agaricomycetes)
  • Class: Agaricomycetes (Agaricomycetes)
  • Subclass: Incertae sedis (undefined)
  • Order: Cantharellales (Chanterelle (Cantarella))
  • Family: Cantharellaceae (Chanterelle)
  • Genus: Cantharellus (Chanterelle)
  • Species: Cantharellus cibarius (Chanterelle)
    Other names for the mushroom:

  • Common chanterelle
  • Chanterelle yellow
  • Chanterelle

Other names:

  • The chanterelle is real

  • Chanterelle yellow
  • Chanterelle
  • Cockerel


Common chanterelle , or present Chanterelle , or Cockerel (Latin Cantharēllus cibārius) is a species of fungi of the chanterelle family.



The chanterelle has an egg-yellow or orange-yellow hat (sometimes fading to very light, almost white); in outline, the cap is initially slightly convex, almost flat, then funnel-shaped, often of irregular shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.

The pulp is firm, firm, of the same color as the cap or lighter, with a slight fruity odor and a slightly pungent taste.

The spore-bearing layer of the chanterelle is represented by folded pseudo-plates running down the stalk, thick, sparse, branched, of the same color with the cap.

Spore powder:


The leg of the chanterelle is usually the same color with the cap, fused with it, solid, dense, smooth, narrowed to the bottom, 1-3 cm thick and 4-7 cm long.


This very common mushroom grows from early summer to late autumn in mixed, deciduous and coniferous forests, at times (especially in July) in huge quantities. It is especially common in mosses and coniferous forests.

The chanterelle is real

Similar species

Chanterelle (Hygrophoropsis aurantiaca) is vaguely similar to the common chanterelle. This mushroom is not related to the Common Chanterelle (Cantharellus cibarius), belonging to the Paxillaceae family. The chanterelle differs from it, firstly, in the deliberate shape of the fruiting body (after all, a different order is a different order), an inseparable cap and a leg, a folded spore-bearing layer, an elastic rubber-like pulp. If this is not enough for you, then remember that the false chanterelle has an orange hat, not yellow, and the leg is hollow, not solid. But only an extremely inattentive person can confuse these types.

The common chanterelle also resembles (to some inattentive mushroom pickers) the yellow hedgehog (Hydnum repandum). But, to distinguish one from the other, it is enough just to look under the hat. The spore-bearing layer of the hedgehog consists of many small easily detachable spines. However, it is not so important for a simple mushroom picker to distinguish a hedgehog from a chanterelle: in the culinary sense, in my opinion, they are indistinguishable.




1) The chanterelle mushroom is never a worm (well, except in special cases). 2) The chanterelle mushroom rots very neatly - clearly changing color and consistency at the point of decay; you can always say - it is rotten to this day, and then no. 3) The chanterelle mushroom has no internal structure - it is completely uniform within its own limits!

There is also an alternative, white chanterelle. Somewhere long ago I saw that it was singled out as a separate species, but where? This is not the case in the literature I now use. Well, God bless them. The main thing is that we know that in deciduous forests, on the edges, in the grass, a mushroom grows in a format indistinguishable from a chanterelle, but white, denser and more accurate. And this is good, because on the contrary, uniformity is very, very bad.

On the other hand, I know an easy way to turn a white chanterelle into a yellow one. You just need to put it in water and leave it there for several hours. After doing this simple experiment, you will be greatly surprised.

Read also: Useful properties of chanterelles