Chantarelle
See also: Chantarelle (homonymy), Chantarelle (Cantal)
Chanterelle is a generic name given to mushrooms of the kind Cantharellus . It is however sometimes used to indicate a particular species, for example the Chanterelle tubes of it, or the girolle , described below. In Canada, this name also indicates Gomphus floccosus (see)
Girolle
See also: Girolle
The chantarelle , ( Cantharellus cibarius ), or girolle , girole , chevrette , roussotte , or even gallinace is a Champignon Basidiomycète of the family of the Cantharellaceae , one of the most known and appreciated mushrooms. She is end of the Printemps at the beginning of the autumn under the trees Feuillu S (in Plaine) and also under the Conifère S in mountain.
Having a yellow color orange more or less pale and a convex hat , it with the shape of a funnel. Its flesh is firm, thick, cream-coloured white with pale yellow, of fruity odor and soft savor. Such are the main features of this mushroom which seldom only pushes. It can be confused by the Profane with the distorts girolle or orange chantarelle (Hygrophoropsis aurantiaca) which pushes mainly under the Résineux, which is also regarded as edible by certain authors but presents a flesh softer and less tasty than the true one.
There exists a risk of confusion with the Clitocybe of the olive-tree (omphalotus olearius), poisonous, but it should be remembered that girolle has “ folds ” and not of the plates, that it pushes with ground, sometimes in groups but never in tufts, while the clitocybe of the olive-tree comes on the stocks where it forms important tufts.
Girolle lends itself to the many ones and succulent receipts. Cooked with soft fire and sufficiently a long time, it Marie perfectly with the white meats.
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