Cantharellus cinnabarinus

Common Names: Red chanterelle
Category: Fungi
Sub-category: Chanterelles

Cap is 1 to 4 cm wide; convex to broadly convex when young, becoming flat or shallowly centrally depressed; bald; dry; the margin inrolled when young, but expanding and becoming wavy with age; flamingo pink to "cinnabar red," pinkish orange, or reddish orange. Well developed false gills that run down the stem; often developing cross-veins; colored like the cap or slightly paler. Stem is 1 to 4 cm long; 0.5 to 1 cm wide; equal when young but by maturity usually tapering to the base; bald; dry; colored like the cap or paler; not bruising; basal mycelium white to pale yellowish.

Mycorrhizal with hardwoods--especially beech and oaks, but also with shagbark hickory, big-toothed aspen, and other hardwoods; growing alone, scattered, or gregariously; summer and fall.

Edible Notes: Like other chanterelles, it is edible, odor is sweet and fragrant; taste not distinctive, or slightly peppery.
Warnings: Not known to be dangerous.