Smooth Chanterelle (Cantharellus lateritius)


Cantharellus lateritious, commonly known as the smooth chanterelle, is a species of edible fungus in the mushroom family Cantharellaceae. An ectomycorrhizal species, it is found in Asia, Africa, and North America.


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Dried chanterelle mushrooms Cantharellus lateritious, commonly known as ‘smooth chanterelle’, is a species of edible fungus from the Cantharellaceae family. The American Lewis David de Schweinitz first described the species as Thelephora Chantarella in 1822. The taxonomy of the species then changed on several occasions over time and its epithet was finally changed to Cratarellus lateritious in 1856. Buy Smooth Chanterelle Online

This species is mycorrhizal¹, that is, it lives in symbiosis with a plant. This symbiosis also nourishes the soil around the fungus. The tree of predilection for the species is the oak or any hardwood tree. The mycelium (network of hyphae) attaches itself to tree roots and grows mushrooms when it is ready to reproduce. The sporocarp or fruiting body of the fungi is usually bright yellow to orange in color. Also, the mushroom cap can vary in shape. It can be small and round or wavy and flowerlike.

Cantharellus lateritious is usually found in North America, Africa, and some parts of Asia notably the Himalayas. A mushroom bloom occurs in late spring to mid summer², sometimes extending to early fall. The prime chanterelle season occurs from June through August whereby an abundance of mushrooms sprouts from under trees. Cantharellus lateritious grows mostly in soil having low nitrogen levels and low pH, and good drainage. The ideal pH is 4 to 5.5. In other words, this species of mushroom has a preference for acidic, humid, and damp environments. It is common for mushrooms of this species growing in particularly wet areas to exhibit more pronounced gills. Additionally, Cantharellus lateritious produces fewer spores compared to other mushrooms from the same or different families.

Storing and Handling Dried Wild Mushrooms:
Reconstitute dried, wild mushrooms by adding some warm water, wine, or stock. Allow to re-hydrate for 15-20 minutes; then strain excess liquid and debris.
Reconstituted yield is 6-8x dry weight
Store unused dried mushrooms in air-tight packaging to reduce exposure to unwanted moisture and keep them in dark areas out of direct sunlight.
Shelf-life if stored properly- wild mushrooms will last for several months.

Additional information


1ounce, 1/4pound, 1/2pound, 1pound