Trumpet chanterelle or Ashen chanterelle

The cap of the trumpet chanterelle is small — 1 to 6 centimeters across. When young it is convex with an inrolled margin; with age it becomes funnel-shaped with a deep hollow in the center that connects to the hollow stem, and a wavy, often torn margin. The surface is finely scaly-fibrous and dry. The color is yellow-brown, grayish brown or dark ochre, darker in the center. The funnel shape with a hollow running right through is a characteristic feature of the species.

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, sparse, forked and interconnected vein-like ridges that run down the stem. At first they are grayish yellow or ash-gray, with a bluish-gray tint. The spore print is whitish or pale cream. A vein-like spore-bearing surface instead of true gills is a hallmark of the chanterelle family.

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 thin, 2 to 8 centimeters long, hollow and connected to the hollow in the cap. Its defining feature is its bright yellow or yellow-ochre color, which earned the mushroom the name yellowfoot chanterelle. The surface is smooth, sometimes slightly flattened or grooved. There is no ring and no volva. The stem flows smoothly into the funnel-shaped cap.

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 thin, elastic and yellowish gray, barely changing color when cut. The taste is mild and pleasant, with a characteristic faintly peppery note that is especially noticeable in the raw mushroom. Despite its thin texture, the flesh is fragrant and holds its shape well in cooking, and it reveals itself most fully when dried.

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, mild, fruity and mushroomy. As it dries, the aroma intensifies and becomes rich. For identification, rely above all on the funnel-shaped hollow cap, the vein-like gray-yellow spore-bearing surface and the bright yellow hollow 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.