Chapters 8.6
8.6- Chanterelle mushroom
Katelin N. Young , University of Guelph, Canada
Suggested citation for this chapter.
Young,K,N. (2022) Mushrooms And Fungi. In The Student Encyclopedia of Canadian Indigenous Foods. Editor, M.N. Raizada, University of Guelph, Canada. http://www.firstnationsfoods.org/
Introduction
The Chanterelle mushroom is a species of mushroom that is valued for its culinary worth across Europe and North America, with its fruity aroma, subtle flavour, and elegant stature making them one of the most desirable wild mushrooms (Ehlers & Hobby, 2010). More than flavour, Mushrooms were cooked and eaten by Iroquois for their useful nutrients and amino acids needed in the human body (Kuhnlein & Turner, 1991). The purpose of this paper is to inform Canadians about the history of chanterelle mushrooms, their benefits, and how they are used to this day.
Plant And Species Information
David Pilz et al. (2003) explain that over time, Chanterelle (family Cantharellaceae) mushrooms have developed different sub-species identities due to the geographical locations in which they exist, and how those locations altered certain characteristics of the species. The authors continue to explain that Cantharellus formosus is the scientific name for the commonly known golden mushroom that is found in the Pacific Northwest; however, in Europe, the mushroom is more commonly referred to as Cantharellus cibarius, which is what Western North America previously referred to the species as until it was further researched, and discovered to be a specific species found only in Western North America. In 1938, the English botanist Prof. E.J.H. Corner, who knew C. cibarius from Europe recognized the distinctive differences between the western species and the European species and stored the species in a jar before eventually naming the Western species Cantharellus formosus Corner (Redhead & Norvell 1997). Thus, although C. cibarius (both forms) does not commonly
occur in the far western United States, the species which is usually referred to as C. cibarius is really C. formosus. These are two of over forty species of chanterelle, and with further research and distinct characteristic specifications, the taxonomic identification of species under the cantharellaceae family will likely continue to develop and change over time. Mushrooms are the sporocarps (fruit) of certain fungi; the term “chanterelle” represents an assortment of edible mushrooms with ridges as opposed to gills, underneath the cap, as described by David Pilz et al (2003). The authors further state that mushrooms (sporocarp) are the reproductive structures of certain fungi, and in the case of chanterelles, live in the soil and derive carbohydrate nutrition through association with tree roots. As a reference to their funnel-like shapes (Fig. 1.), the word “Chanterelle comes from the Greek “kantharos”, which means “cup,” “goblet,” or “drinking vessel,”. Correspondingly, “cibarius” is derived from the Latin word for “food,” and when put together, Cantharellus cibarius fittingly translates as “cup of food”. The hymenium is the fertile spore-bearing surface of the mushroom. Pilz continues to explain that because of their similar hymenium, the four genera, Cantharellus, Craterellus, Gomphus, and Polyozellus are commonly all referred to as “Chanterelles.” For chanterelle, the hymenium can be smooth, wrinkled, veined, or ridged, but unlike common mushroom species, never forms bladelike gills or tubes. Rather than a woody texture, chanterelles appear brittle, fleshy, or leathery. From their pileus (cap) to the tapered stipes (stems), they have spore-bearing ridges for reproduction.
Geographical Origins
Chanterelle mushrooms remain under the term ‘‘wild mushrooms’’ because they are not easily cultivated; their growth has many factors that determine the outcome of where they grow, and their location is not always a certainty. David Pilz et al (2003) examine how chanterelle thrives in well-drained forest soils containing a low nitrogen content, with a pH range of 4.0 to 5.5. The authors continue to explain that Eastern North America and Southern California chanterelle grow in and on limestone, sedimentary rock, glacial till and weathered granite, and are associated with oak, beech, birch, and multiple conifers. Pacific Northwest chanterelles grow predominantly on volcanic, sedimentary, metamorphic, or sand dune soils, and instead generally associate with Douglas-fir, hemlock, spruce, fir, and pine. Chanterelle
have a broad range of hosts, however, because of appearance and translations, the name C. cibarius is likely mistakenly applied to a variety of species across the world, and this host range can generally fall under the blanket genus Cantharellus (Pilz et al 2003). Although chanterelles have distinct characteristics apart from many other mushrooms, there are some look-alike mushrooms that might deter one from picking them. As an example, one common look alike to the chanterelle is the poisonousOmphalotusilludens,more commonly referred to as “the Jack-O-Lantern mushroom; containing non-forking gills, a similar golden colour, and also grows in bunches. Fittingly, it gets its name from the fact that it glows faintly in the dark (Forbes 2017). Specific locations of chanterelle are difficult to extinguish due to language barriers between aboriginal dialects and anglicized pronunciation, however, in Corner's studies, he states that he had found chanterelle species across Vancouver Island, Canada (Redhead & Norvell 1997). The chanterelle family spans different areas across the Americas, and is somewhat unpredictable in growth, however, has specific conditions that point to where it may be found.
Traditional History
In some cases, the nomenclature of certain species from indigenous languages can be translated incorrectly, leading to the false documentation of chanterelle use in Indigenous history. This can happen for a variety of reasons, one being that many species of fungi look similar to one another, and therefore different species get grouped together, as well as some communities that utilize fungi don't have access to specimens that can confirm their identities (Kuhnlein & Turner 1991). For the purpose of this section of the paper, the term “fungi may not directly refer to the Cantharellaceae family, and instead, correlate to varieties of fungi due to the uncertainty of the classifications between communities/languages. Turner and Currier (2021) report that fungi have previously been used in sacred and spiritual relations, playing roles in Indigenous rituals, stories, and ceremonies; which is shown in the nomenclature of various species.
The authors also report that perennial tree fungi have been previously used as tinder in carving masks and as fire a starter. Dried chanterelles take on a dense, milder form, and are not used the same as when they’re fresh; when dried, chanterelle are used in soups, sauces and gravies, or as rubs (Forbes 2017). In North America, Indigenous groups that settled further north as well as across the northwest coast were not known to use mushrooms at all in the past and likely grouped them in with other species under one general term. Indigenous groups that have been known to consume fungi traditionally include (but are not limited to) Haudenosaunee (Iroquois), Denesuline (Chipewyan), Nlaka’pamux (Thompson), and Stl’atl’imx (Lillooet) of Canada (Turner & Cuerrier 2022). Chanterelle specifically, were cooked and eaten by the Nlaka'pamux tribe, where they were either fried or boiled, formerly sliced and dried and/or often used when cooking alongside fish (Kuhnlein & Turner 1991). According to some, chanterelle are best made simply, for example, sauteed in butter or used in sauces; their mild, nutty flavour, similar to that of an apricot, makes them very versatile in the kitchen (Forbes 2017). Accounting for their benefits, varying Indigenous groups have multiple uses for chanterelle ranging from culinary purposes to medicinal practices
Part One Summary
Across Europe and North America, chanterelle mushrooms are known for their flavour, aroma, their golden colour and unique funnel-like structure (Ehlers & Hobby, 2010). Over time the nomenclature of the cantharellaceae family has adapted and changed based on the varying geographical locations in which they grow, and how these locations altered each species' appearance (David Pilz et al., 2003). Chanterelle have very specific growing conditions that, unlike most fungi species, makes them near-impossible to cultivate, and somewhat unpredictable to locate (David Pilz et al., 2003). Despite this, chanterelle have been known to be used by (but not limited to) the Haudenosaunee, Denesuline, Nlaka’pamux, and Stl’atl’imx of Canada (Turner & Cuerrier 2022).
References
1.David Pilz. , Lorelei N. , Eric D. , Randy. M. (2003). Ecology and Management of commercially harvested Chanterelle mushrooms.
2. Ehlers, T., & Hobby, T. (2010). The chanterelle mushroom harvest on northern Vancouver Island, British Columbia: Factors relating to successful commercial development. Journal of Ecosystems and Management, 11, 72-83. Retrieved from: https://jem-online.org/index.php/jem
3.Forbes D. (2017). Learn about Chanterelle Mushrooms. Forbes wild foods. Retrieved from: https://www.wildfoods.ca/blogs/main/learn-about-chanterellemushrooms
4. Kuhnlein, Harriet & Turner, Nancy. (1991). Traditional Plant Foods of Canadian Indigenous Peoples: Nutrition, Botany and Use.
5. Molina R. , Pilz D. , Smith J. , Dunham S. , Dreisbach T. , O’Dell T. & Castellano M. (2001). Conservation and management of forest fungi in the Pacific Northwestern United States: an integrated ecosystem approach. 19-54. Retrieved from: https://www.academia.edu/12803025/Conservation_and_management_of_forest_fungi_in_the_Pacific_Northwestern_United_ States_an_integrated_ecosystem_approach
6.Nancy J. Turner and Alain Cuerrier. ‘Frog’s umbrella’ and ‘ghost’s face powder’: the cultural roles of mushrooms and other fungi for Canadian Indigenous Peoples. Botany. 100(2):183-205. https://doi.org/10.1139/cjb-2021-0052
7.Redhead, Scott & Norvell, Lorelei & Danell, Eric. (1997). Cantharellus formosus and the Pacific Golden Chanterelle harvest in western North America. Mycotaxon -Ithaca Ny-. 65. 285-322. Retrived from: https://www.researchgate.net/publication/255719258_Cantharellus_formosus_and_the_Pacific_Golden_Chanterelle_harvest_i n_western_North_America
8.Richard Kneal, (2018). Cantharellus formosus Corner. Photograph.