Igor,
they have been moved to a different genus in the same botanical family,
but are definitely related. In Norway we use kantareller as a common
denomination for all the mushrooms carrying their spores on what looks
like branched ribs rather than tightly packed lamellas (gills?) (eg. the
amanitas and the false chanterelles) or in pores that makes the hat look
like a sponge on the ground side (eg. the king bolete).
Beside the Craterellus tubaeformis and the classic golden chanterelle
(Cantharellus sibarius), there is the black trumpet (Craterellus
cornucopioides) and the other yellowfoot (Craterellus lutescens). There
are a few more species too, but I've never seen them. All of the
Norwegian species are edible and tasty, and are considered a safe choice
even for novices like me. I would never dare to pick champignons, for
example, because of their similarity to white amanitas.
As you say, the tubaeformis has less aroma than has the golden
chanterelle. However, it's quite rich in sugar alcohols, which means
that it will partly caramelise in the frying pan if you cook it at the
right temperature. Very delicious, despite its inferior aroma.
It also helps that it tends to occur in huge quantities when present at
all, so you get a quick and easy harvest, and it looks like we have
plenty of them on our land this year. :-)
Jostein
Den 02.10.2017 22:42, skrev Igor PDML-StR:
I didn't even know those ones were also called chanterelles.
I am looking at the images posted on the web for "Craterellus tubaeformis"
and for most of those, - I would never have called them "chanterelles" .
And we were not gathering/eating them.
By the way, - the wikipedia page mentions "chanterelles" as their former
name. And one of the pages about them, mentions less flavorful smell
compared to chanterelles.
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