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Chanterelle mushrooms
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Chanterelle mushrooms
Chanterelle mushrooms, Cantharellus cibarius and Cantharellus cibarius var. neglectus, and false chanterelle, Hygrophoropsis aurantiaca (Cantharellus aurantiacus). Chromolithograph by Lassus after an illustration by A. Bessin from Leon Rollands Guide to Mushrooms from France, Switzerland and Belgium, Atlas des Champignons, Paul Klincksieck, Paris, 1910
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Media ID 23200012
© Florilegius/Mary Evans
Aurantiaca Bessin Cantharellus Chanterelle False Fungus Guide Lassus Leon Mushroom Mushrooms Mycology Rolland Cibarius
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EDITORS COMMENTS
1. Title: A Gastronomic Delight: Chanterelle Mushrooms and Their Kin. This exquisite chromolithograph by Lassus, based on an illustration by A. Bessin from Leon Rolland's seminal mycological guide, showcases an enchanting array of Chanterelle mushrooms (Cantharellus cibarius and Cantharellus cibarius var. neglectus) and their close relative, the False Chanterelle (Hygrophoropsis aurantiaca, formerly known as Cantharellus aurantiacus). This image is taken from "Atlas des Champignons," published by Paul Klincksieck in Paris in 1910. Chanterelles are highly sought-after edible mushrooms, renowned for their distinctive funnel-shaped caps, which range from yellowish-orange to apricot hues, and their delicate, fruity aroma. The true Chanterelle (Cantharellus cibarius) is native to Europe, North America, and Asia, and is a beloved ingredient in many culinary traditions. The var. neglectus, also known as the Winter Chanterelle, shares similar characteristics but is found in colder climates. The False Chanterelle, depicted on the right side of the print, is a close relative of the Chanterelles, but it is inedible and can be easily confused with the edible varieties. Its cap is more conical and has a brighter orange color, while its stem is thinner and more cylindrical. This image serves as a reminder of the importance of proper identification when foraging for wild mushrooms. Mycology, the scientific study of fungi, has long held a fascination for naturalists, chefs, and food enthusiasts alike. This stunning chromolithograph not only showcases the beauty of these enigmatic organisms but also highlights the importance of their role in the natural world and in our culinary traditions.
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