Spotted chanterelle
Cantharellula umbonata
Edible
★★☆☆☆
Taste rating: 2 out of 5
How to identify it
Cap
Cap grey to brown-grey, sometimes with a violet tint, often funnel-shaped with a small sharp bump in the centre.
Underside
Gills white, clearly forked and becoming reddish-brown spotted with age.
Stem
Stem slender and often white-felted at the base.
Smell
No particularly strong smell is given as a characteristic.
Occurrence and habitat
Grows in coniferous woodland, mainly in northern and central Sweden.
Preparation
Clean and cook by heating. Can be fried or used in mixed mushroom dishes.
Recipe suggestions
Fry spotted chanterelle with butter and onion and mix with cream for a simple mushroom sauce.
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⚠ Important safety information
Be particularly careful with identification because poisonous similar funnel-shaped mushrooms occur. Svampguiden notes that these do not have forked gills.
Be particularly careful with identification because poisonous similar funnel-shaped mushrooms occur. Svampguiden notes that these do not have forked gills.
Facts and sources
Sources
Svampguiden – Fläckkantarell; SLU Artdatabanken/Artfakta.
Svampguiden – Fläckkantarell; SLU Artdatabanken/Artfakta.
Checked batch 03 – fact text compiled against