Trumpet chanterelle or Cantharellus pallens

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 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.

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 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.

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 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 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 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 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 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.