Cantharellus cinnabarinus

Cantharellus cinnabarinus, the red chanterelle, is a species of fungus. It is a member of the genus Cantharellus along with other chanterelles. Its distinctive red color is imparted by the carotenoid canthaxanthin. Widely distributed in eastern Northern America, it fruits in association with hardwood trees in the summer and fall.

Cantharellus cinnabarinus
Scientific classification
Kingdom:	Fungi
Division:	Basidiomycota
Class:	Agaricomycetes
Order:	Cantharellales
Family:	Cantharellaceae
Genus:	Cantharellus
Species:	C. cinnabarinus
Binomial name
Cantharellus cinnabarinus (Schwein.) Schwein. 1832
Synonyms
Agaricus cinnabarinus Schwein. 1822 Chanterel cinnabarinus (Schwein.) Murrill 1913

Cantharellus cinnabarinus Mycological characteristics
	Ridges on hymenium
	Cap is infundibuliform
	Hymenium is decurrent
	Stipe is bare
	Spore print is white to pink
	Ecology is mycorrhizal
	Edibility is edible

Etymology

It is named after cinnabar, which has a similar red color.^{[citation needed]}

Description

Cantharellus cinnabarinus is recognized by its distinctive flamingo-pink to bright orange and red colors (imparted by the carotenoid canthaxanthin)^[1] and the presence of false gills underneath the cap.^[2] The fruitbodies can grow up to 7 centimetres (2+3⁄4 in) across.^[3]

It resembles some other species of Cantharellus, but tends to be more small and slender.^[4] Its forked gills distinguish it from Hygrocybe.^[3]

Distribution and habitat

Widely distributed in eastern Northern America,^[5] it fruits in association with hardwood trees.^[6] It can be found from June to October, mostly on the ground in broadleaf and mixed broadleaf/conifer forests. It usually occurs scattered or in small groups.^[4] It forms mycorrhizal associations with forest trees and shows preference for acidic soils.^[7]

Uses

It is considered edible and good.^[3]