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Appalachian Chanterelle
A small, slender chanterelle of eastern North American hardwood forests. Its cap starts brown and turns yellowish, usually keeping a brown spot over the center. MushroomExpert reports it as apparently the only North American Cantharellus whose flesh turns dull red with iron salts. Despite the name it occurs widely in the East.
Edible; Indiana Mushrooms (MushroomExpert) calls it a good edible if enough can be found. Like all chanterelles, separate it from the poisonous jack-o'-lantern (Omphalotus), which has true, sharp-edged gills and grows in clusters from wood, and from Hygrophoropsis aurantiaca.
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Mycology is an evolving science: names, classifications and safety information change as research advances. Entries are compiled from cited sources and reviewed, but may be incomplete or out of date — check the sources, and never rely on this library alone to identify or eat a mushroom.
