Red Chanterelle

I was in the Adirondack mountains and on the 13 mile hike up to Mountain Marcy, highest point in New York, when I came across this bright red orange mushroom sprouting from the ground. These mushrooms are edible. They are best cooked in style of sautéing, frying, boiling and because of their edible taste their international commercial value over a billion annually. Chanterelle contains a high amount of vitamin D2. A variety of chanterelle species fruit plentifully in Pacific Northwest forests, and their abundance has spawned a significant commercial harvest industry during the last two decades. Because chanterelles grow symbiotically with the roots of forest trees. Chanterelles are ectomycorrhizal. Mycorrhizal fungi grow in a mutually beneficial, or symbiotic, association with the root tips of green plants. Chanterelles grow in a wide variety of soils; however, little is known about how chanterelles colonize field soils because their mycelium is diffuse and individual hyphae do not combine to form easily visible structures other than the mushrooms.
https://www.fs.fed.us/pnw/pubs/gtr576.pdf
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6700795/

Publicado el julio 30, 2020 04:21 TARDE por sierrad