Cantharellus cinnabarinus

Cantharellus cinnabarinus is a fungus native to eastern North America.[1] It is a member of the genus Cantharellus along with other chanterelles. It is named after its red color, which is imparted by the carotenoid canthaxanthin.[2] It is edible, fruiting in association with hardwood trees in the summer and fall.[3]

Freshly picked C. cinnibarinus

Cantharellus cinnabarinus
Scientific classification
Kingdom:
Fungi
Phylum:
Basidiomycota
Class:
Agaricomycetes
Order:
Cantharellales
Family:
Cantharellaceae
Genus:
Cantharellus
Species:
C. cinnabarinus
Binomial name
Cantharellus cinnabarinus
(Schwein.) Schwein. 1832
Synonyms

Agaricus cinnabarinus Schwein. 1822
Chanterel cinnabarinus (Schwein.) Murrill 1913

Cantharellus cinnabarinus
float
Mycological characteristics
ridges on hymenium
cap is infundibuliform
hymenium is decurrent
stipe is bare
spore print is white to pink
ecology is mycorrhizal
edibility: edible

References
  1. Kuo, M. (June 2003). "Cantharellus cinnabarinus". MushroomExpert.Com. Retrieved 2011-03-23.
  2. Haxo, Francis (Dec 1950). "Carotenoids of the Mushroom Cantharellus cinnabarinus". Botanical Gazette. 112 (2): 228–32. doi:10.1086/335653. JSTOR 2472791.
  3. Miller Jr., Orson K.; Miller, Hope H. (2006). North American Mushrooms: A Field Guide to Edible and Inedible Fungi. FalconGuides. Globe Pequot Press. p. 333. ISBN 978-0-7627-3109-1.


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