Cantharellus is a genus with many popular edible mushrooms. It is a mycorrhizal edible fungus, meaning it forms a symbiotic association with plants, making it very challenging to cultivate. The golden chanterelle is one of the most recognized edible mushrooms and can be found in Asia, Europe, North and South America, Australia and Africa.

The term “chanterelle” is used for a variety of edible and highly prized mushrooms with ridges (instead of gills) on the underside of the cap. Mushrooms are the reproductive structures (fruitbody or sporocarp) of certain fungi, and in the case of chanterelles, the fungus lives in the soil and derives its carbohydrate nutrition from a symbiotic mycorrhizal association with fine tree roots. Chanterelles are highly prized for their flavour and can be safely collected and consumed because they are easily identified.

Four genera, Cantharellus, Craterellus, Gomphus, and Polyozellus, are commonly referred to as “chanterelles” because their spore-bearing surfaces appear similar without magnification. The genus Cantharellus is the “true chanterelle”.

Well over 70 species of true chanterelles have been identified. They are found on every continent that has forests with ectomycorrhizal host trees. Impressive chanterelle mycotas exist in Asia, Japan, Africa, Australia, and Central and South America. Chanterelles are especially appreciated in Europe and North America.

The mushroom is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell and a mildly peppery taste, and is considered as one of the best gourmet mushrooms. The European girolle, a variant of C. cibarius, has a thicker stalk and stronger flavor.

The African red-capped chanterelle (Cantharellus longisporus or C. symoensii) has an astonishing colour and aroma. The smooth small caps are lobster-red to orange, while the stems and gills are golden and exquisitely defined. Its fruity scent will fill a room in much the same way as a truffle. It is exported to Europe from Malawi, Zimbabwe and other parts of southern Africa.

During the last two decades, the chanterelle mushrooms, harvested from forests, have become a multimillion dollar industry and are globally renowned as one of the best edible forest mushrooms. With the onset of widespread commercial harvesting, sustainable chanterelle production has become an important issue for harvesters, consumers, and forest managers alike. Estimates of global chanterelle commerce are about 200 000 metric tons, worth approximately $1.25 to $1.4 billion annually. Declining production in parts of Europe and increasing consumer demand have recently improved market conditions for profitable exportation of chanterelles. Germany is currently the largest chanterelle importer in Europe, followed by France and other western European countries. African chanterelles are already being sold in England and France. Japan also imports chanterelles which have sold for over $100 per pound in the Nishiki market in Kyoto.