期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2016
卷号：5
期号：12
页码：20651
DOI：10.15680/IJIRSET.2016.0512093
出版社：S&S Publications
摘要：Cantharellus cibarius,,commonly known as the chanterelle, or girolle, is a fungus. It is probably the bestknown species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty andfunnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way downits stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildlypeppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Many popularmethods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eatenraw, as their rich and complex flavor is best released when cooked. Stem (stipe). The length of the stem is usuallysimilar to the width of the cap and about the same color as the rest of the mushroom. Flesh is yellowish white.Spore print will be whitish to slightly yellow. Cantharellus cibarius is being described from Shimla hills of HimachalPradesh. Its habit, habitat ecology, brief morphological description, macro and microscopic details and edibility havebeen incorporated in this communication.
