Cantharellus pallens or Ashen chanterelle

The cap of Cantharellus pallens is 3 to 10 centimeters across. When young it is convex with an inrolled margin; with age it becomes funnel-shaped and depressed, with a wavy, often lobed edge. The surface is smooth, dry and matte; in young mushrooms it is covered with a thin, whitish, mealy bloom that gave the species its name. Under the bloom the color is pale yellow, cream or light ocher — noticeably paler than the bright yellow common chanterelle.

The cap of the ashen chanterelle is small, from 1.5 to 5 centimeters across. When young it is convex with a depressed center; with age it opens into a deep funnel, often with a hollow that connects to the hollow stem, and a wavy, uneven margin. The surface is finely scaly-fibrous and dry. The color is dark: blackish-brown to gray-black in wet weather, ash-gray to grayish-brown when dry. The dark color and funnel shape make the mushroom look like a small horn of plenty.

There are no true gills. The underside of the cap is covered with low, thick, forked and interconnected vein-like ridges that run well down the stem. They are pale yellow or cream, lighter than in the common chanterelle. The spore print is pale yellow or cream. A vein-like hymenophore instead of gills is a hallmark of the chanterelle genus.

There are no true gills. The underside of the cap is covered with low, thick, forked and interconnected vein-like ridges that run noticeably down the stem. They are dark gray or ash-gray, with a bluish-gray bloom from the spores. The spore print is whitish or cream. Vein-like ridges instead of gills are the hallmark of chanterelles.

The stem is firm and solid (not hollow), 3 to 7 centimeters long, tapering toward the base, and flows smoothly into the cap with no sharp boundary. It is pale yellow or creamy white, matching the cap. The surface is smooth. There is no ring and no volva. The firm, solid flesh of the stem sets the chanterelle apart from fragile gilled mushrooms.

The stem is short, 2 to 8 centimeters long, fairly thin, often hollow and connected to the hollow in the cap. It is gray, the same shade as the cap or slightly paler, sometimes with whitish felty mycelium at the base. The surface is smooth or faintly velvety. There is no ring and no volva. The stem flows smoothly into the cap with no sharp boundary.

The flesh is firm, springy, whitish or pale yellow, and barely changes color when cut, or turns faintly pink. The taste is mild and pleasant, with no bitterness. Thanks to its dense texture, the flesh holds its shape well during cooking and doesn't turn mushy, and its fruity aroma is especially valued.

The flesh is thin, brittle, grayish or gray-brown, and barely changes color when cut. The taste is mild and pleasant, with no bitterness. Despite its thin texture, the flesh is fragrant, holds its shape well in cooking, and is especially prized dried.

The smell is pleasant and fruity, with a characteristic note of dried apricots or plums, just like the golden chanterelle. This aroma is one of the telltale features of the genus. For identification, also rely on the pale, bloomy cap, the vein-like hymenophore and the firm, solid stem.

The smell is pleasant and mild, fruity and mushroomy, a little fainter than the distinctive aroma of the golden chanterelle. When dried, the aroma grows stronger and becomes similar to that of the horn of plenty. For identification, rely first of all on the dark funnel-shaped cap, the gray vein-like ridges and the hollow stem.