chanterelle


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chan·te·relle

 (shăn′tə-rĕl′, shän′-)
n.
1. An edible mushroom (Cantharellus cibarius) that is yellow to orange in color, trumpet-shaped, and sometimes fragrant.
2. Any of various similar mushrooms of the genera Cantharellus, Polyozellus, and Gomphus, several of which are inedible or poisonous.

[French, from New Latin cantharella, feminine diminutive of Latin cantharus, cup (from its shape), from Greek kantharos.]

chanterelle

or

chantarelle

n
(Plants) any saprotrophic basidiomycetous fungus of the genus Cantharellus, esp C. cibarius, having an edible yellow funnel-shaped mushroom: family Cantharellaceae
[C18: from French, from New Latin cantharella, diminutive of Latin cantharus drinking vessel, from Greek kantharos]

chan•te•relle

(ˌʃæn təˈrɛl, ˌtʃæn-)

n.
an edible mushroom, Cantharellus cibarius, having a bright yellow-to-orange funnel-shaped cap.
[1765–75; < French < Latin canthar(us) tankard]

chanterelle

- A violin string.
See also related terms for violin.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.chanterelle - widely distributed edible mushroom rich yellow in color with a smooth cap and a pleasant apricot aromachanterelle - widely distributed edible mushroom rich yellow in color with a smooth cap and a pleasant apricot aroma
agaric - a saprophytic fungus of the order Agaricales having an umbrellalike cap with gills on the underside
Cantharellus, genus Cantharellus - a well-known genus of fungus; has funnel-shaped fruiting body; includes the chanterelles
Translations
kantarel
chantarelarebozuelo
kantarellikeltavahvero
kantarell

chanterelle

nPfifferling m
References in periodicals archive ?
Stevens made a creme de chanterelle and lamb consomm, as well as kale salad with lobster mushroom bacon bits.
Serves 6 3 aubergines 300g winter chanterelle mushrooms 100g finely grated parmesan 4 cooked chestnuts 500g Jerusalem artichokes 150ml milk 200ml double cream 2 shallots, finely diced 25g unsalted butter 1 clove garlic, finely chopped Rapeseed oil for frying and chargrilling ?
Synopsis: Denise Chanterelle DuBois's transformation into a woman wasn't easy.
50 Mains |Fillet of Monkfish cooked over charcoal with Morteau sausage, caramelised onion puree, salt and pepper squid, charred gem hearts - PS25 |Venison loin: With wilted purple kale, Medjool dates, black figs, grey chanterelle mushrooms - PS26 |Cannelloni of woodland mushrooms: With artichoke veloute, black truffle, crispy garden herbs - PS18 Desserts |Basil panna cotta: With roast spiced plums, ginger nut tuiles - PS7 | Cherry and kursk souffle: With clotted cream ice cream - PS12 |Chocolate pave: With chocolate soil, Bailey's ice cream, caramel popcorn - PS9.
These are a wonderfully tasty mushroom - a sort of slightly crunchier chanterelle.
Chanterelle & Baby Arugula Salad ADAPTED FROM SAVOR: RUSTIC RECIPES INSPIRED BY FOREST, FIELD, AND FARM SERVES 4/30 MINUTES When your ingredients are fresh and full of personality, there is little you need to do to prepare a great dish.
Dinner options include Lentil Tacos, Spring Risotto Torte, Zucchini Piccata, Tamale Pie, Kebabs, Wild Chanterelle Mushrooms on Polenta Rounds, as well as Lasagna.
Chanterelle, Portobello and Cremini are types of what?
IENTS 250g mixed grains, scotch broth mix 500ml water to soak 500ml water to cook Salt to taste 2 garlic cloves sprigs rosemary sprigs thyme 25g tarragon Pickled Chanterelle mushrooms Half a squash Glazert goats cheese log - 8 slices METHOD 1.
INGREDIENTS 250g mixed grains, scotch broth mix 500ml water to soak 500ml water to cook Salt to taste 2 garlic cloves sprigs rosemary sprigs thyme 25g tarragon Pickled Chanterelle mush-Pickled Chanterelle mushrooms Half a squash Glazert goats cheese log - 8 slices METHOD 1.
PAUL WEDGWOOD'S HERBED GRAINS, GLAZED GOATS CHEESE, PICKLED CHANTERELLES, SQUASH (serves four) INGREDIENTS 250g mixed grains, scotch broth mix 500ml water to soak 500ml water to cook Salt to taste 2 garlic cloves sprigs rosemary sprigs thyme 25g tarragon Pickled Chanterelle mush-Pickled Chanterelle mushrooms Half a squash Glazert goats cheese log - 8 slices METHOD 1.
This course is followed by chicken supreme glazed with honey and ginger or beef filet grilled with chanterelle and potatoes that melt in the mouth.