What kind of mushroom looks like a fox. false chanterelles

Mushrooms are one of the most delicious delicacies that mushroom pickers collect. Mostly white, boletus and boletus are collected, which are everyone's favorites, but there is another type of delicious and nutritious mushrooms- chanterelles, which are rightfully the decoration of the forest. They help improve the performance of the liver, help fight against radioactive particles that have entered the body. There is one problem, there are their counterparts.

What are false chanterelles

The orange talker (alternative name) is a small mushroom, from the Hygrophoropsidaecea family, which was originally considered poisonous. He was ranked as a family of conditionally edible, suitable for consumption after preliminary, thorough heat treatment. The plant is not recommended for people with problems and disorders of the digestive system.

The mushroom itself is small with a large hat, which changes over time. Young mushrooms are endowed with a flat cap with slightly lowered edges, the center of which is depressed inward, while in adults it is completely funnel-shaped. The hat is smooth and has a bright orange or yellow color with red edging, which eventually turns into ocher-beige, whitish-red, and sometimes whitish-yellow with a velvety tinge.

Hymenophore - a small platform that holds a thin layer of spores, belongs to the lamellar type. Tissue plates are frequent and thin without anastomoses, unlike other fungi, while they branch repeatedly. The color depends on the general color of the mushroom and is bright orange-yellow, orange-red. Spores are generally miniate, 6 to 3.5 µm, 8 to 4.5 µm (micrometers) in size, with dense walls.

The leg is low - no more than 50 mm, thin up to 10 mm. Due to the large mass of the cap, the stem periodically bends and can take on a convex shape. The color of the legs is different from the color of the hat. Inside, under the cap, there is a yellowish, cotton-like pulp with a fibrous surface, which has a faint smell, which is inherent in mushrooms.

Where do they grow

The false chanterelle is widespread in the northern hemisphere, and its favorite places habitats are coniferous, mixed forests finely deciduous trees. She prefers to thrive on old rotting wood forest floors, places with an abundance of moss and deadwood, and can grow both in a group and singly. Fruiting depends on climatic conditions areas, and its peak, as a rule, falls from the end of the summer season to the beginning of autumn.

How to distinguish

A real mushroom can be easily distinguished from a natural counterpart by visual and tactile signs. For this you need to execute the following actions:

Take a mushroom, look at its cap - first at the central part, then along the edges.
Go down below, examine the structure of mushroom plates, touch them.
Cut the mushroom a little to the pulp, smell and touch it, and then press lightly and watch the color change.
Look at the shape of the mushroom stem.

Hat

false mushroom has a brighter and more saturated color of the cap than the real one, and a velvety shade of the surface. It is mostly orange, sometimes there are specimens with a brown edging, and the edges are lighter than the central part of the cap. A real mushroom has a rich color palette of caps from light yellow to yellow-orange. At the same time, the color of a real chanterelle is uniform, that is, the edges have the same color as the center of the cap.

The orange talker is endowed with a large hat with a diameter of 15 to 60 cm and rounded, even and smooth edges, which becomes funnel-shaped in adults, and has a convex shape in young ones. The hat of a real chanterelle is no more than 12 cm in diameter and has wavy edges not correct form. As it develops, there is a gradual change in the cap in young age, it is slightly convex, then becomes flat, and then slightly depressed. Old chanterelles are completely funnel-shaped with edges turned down.

Mushroom plates

The talker has thin bright red plates, often branching, which descend to the stem, but do not pass into it. Real chanterelles have thick and dense plates that go down the leg and smoothly move along the trunk. Spores differ only in color, in twins they are white, and in real ones they are yellow.

mushroom pulp

The pulp of the false mushroom is yellow in color, has a loose texture and exudes a fetid odor. When pressed, its color remains unchanged. The consistency of the pulp of this chanterelle is dense with a two-tone color. Its central part is white and yellowish towards the edges. When pressed, a smooth, slight color change to pale red occurs. It has a sour taste, exudes a pleasant aroma.

Leg

The false mushroom has an orange-reddish cylindrical stalk that darkens closer to the ground. On the section inside the adult, the stalk is hollow, while a certain border is traced, clearly separating it from the cap. In a real chanterelle, a non-hollow, compacted leg is not separated from the cap and has the same color, and sometimes a little lighter. Sometimes the legs taper closer to the bottom.

Another difference is that talkers are subject to the possible influence of insect larvae, and in real ones there are almost never worms. This is due to the fact that the real chanterelle contains chitinmannose, which has an anthelmintic effect that destroys the larvae.

Is it possible to eat

false chanterelles edible, they can be eaten, but before that, the mushrooms need to be processed, as they have toxic properties, which is why they were transferred to the category of conditionally edible . Processing is carried out by soaking from 2 to 3 days with a periodic change of water. In practice, an alternative type of processing is used, which is divided into two main stages: primary and heat treatment.

To process mushrooms you need:

Remove debris with a knife or soft cloth.
Cut off deformed or darkened areas; cut off a mature mushroom inner part hats.
Rinse with cool running water for 2 minutes, drain in a colander and let stand to drain excess liquid.
Soak for 4 hours, changing the water every hour, drain the liquid, let the mushrooms stand for about 5 minutes.
Cut into two halves for ease of preparation.

Heat treatment of orange talkers:

Boil the mushrooms in salted water for 15-30 minutes with an unpeeled onion, remove the resulting foam, put in a colander and rinse with cool water.
Boil. The water is slightly salted and pre-treated mushrooms are placed, and then put on the stove, brought to a boil. Then they are washed with filtered cool water, allowed to cool, placed in cheesecloth and hung for 10-15 minutes.
Scald. Dried mushrooms are washed again, placed in a sieve or colander, and kept over a pot of boiling water for 2 minutes.

Julienne with chicken and mushrooms:

Cooking time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 425 kcal per 100 grams.
Purpose: lunch or dinner.
Cuisine: French.
Difficulty of preparation: easy.

Ingredients:

chicken fillet- 800 grams;
talkers - 720 grams;
hard cheese - 280 grams;
onion- two medium-sized onions;
olive oil- 2 tbsp. spoons;
cream with a fat content of 15 to 25% - 350 grams or sour cream with a fat content of 15% - 2 tbsp. spoons;
wheat flour - 2.5 tbsp. spoons;
seasonings - salt, pepper to taste.

Cooking method:

Take a saucepan, pour water into it, and then lightly salt, bring to a boil. Put the chicken in the liquid, cook for 20 minutes. After that, put the fillet aside, let cool - about 5-7 minutes.
Place the processed govorushki in a colander and pour over boiling water, let them settle so that the water is glass. Chop onion and mushrooms.
Take a frying pan and slowly pour in the olive oil, warm over low heat. Transfer the stove to medium mode and add the onion, which must be sautéed until golden brown, and after that, add the mushrooms and cook under the lid for 15 minutes. Add chicken, salt and pepper, and then hold for 2 minutes and turn off.
Take another pan and pour the mixture of flour and salt, and then pour in the cream or add sour cream, bring to a boil.
Take 8 cocotte makers, 200 grams each, put the contents of both pans into them, mix thoroughly, sprinkle with grated cheese in advance.
Place in the oven and bake at 180°C until the cheese is evenly melted and golden brown.

Kira Stoletova

inexperienced amateurs silent hunting often found in forests inedible mushrooms, twins of tasty and healthy varieties of fruiting bodies. They are often poisonous and pose a risk to human health. The false Chanterelle is no exception.

Appearance of mushrooms

Real chanterelles are tasty and healthy for humans. This mushroom loves high humidity, grassy area and moss. According to the description, it has a solid body (its leg smoothly turns into a hat), and is distinguished by a bright color. The surface is bright: yellow or orange. When squeezed, the place of deformation turns red.

The hat is turned upside down, shaped like a flower bud. The edges are uneven, wavy. Their diameter often exceeds 12 cm. Chanterelles germinate in a family of 5-20 mushrooms. They have a raw, fruity smell.

The mushroom, which is popularly called the govorushka (false chanterelle), is distinguished by a small number of signs. It is conditionally edible. With proper preparation, the harm from eating the product is absent or minimal.

Features of chanterelle twins

Outwardly, real and false fruit, like twins. There are slight differences only in color.

Chanterelles, false and real, grow in mixed and coniferous forests, sprout in moss and on open areas earth. Unlike the doppelgänger, the real mushroom does not grow at the roots of fallen trees.

In case of any doubt, it is better to refuse to collect suspicious mycelium.

Learning to identify false chanterelle mushrooms is easy. Take into account such nuances:

An edible mushroom is rarely brightly colored. The speakers are distinguished by a bright orange color.
Talkers have a more even hat shape than real edible fruiting bodies.
The talker has a thinner leg than a real mushroom.
When you press the pulp, a real fruit leaves a red spot. The talker is distinguished by the absence of such a feature.
Inedible types of mycelium rarely grow in large families.
The spores of the edible fruiting body are yellow. Twins are white.

Having figured out how false chanterelles differ from real ones, it will be possible to reduce the risk of errors when harvesting mushrooms. Not edible chanterelles contain toxic substances.

Are talkers edible

Unlike his edible double, talkers are eaten less often. They are conditionally edible. But the false chanterelle still often ends up in the baskets of inexperienced mushroom pickers or those who know the secrets of its preparation.

Talkers will not harm a person if they are properly prepared. Pay attention to pre-processing:

Fruit bodies are washed under running water.
Mushrooms are poured with water for 3 days, changing it 2 times a day.
Boil the fruiting bodies in water with onions for 20 minutes.

All poisons and heavy metals disappear during cooking - the product becomes harmless. Having protected himself from signs of poisoning, a person receives mushrooms that are less attractive in appearance. The structure of the pulp and taste characteristics also change.

Consequences of eating talkers

If the preparation of talkers does not include pre-heat treatment, there is a high risk of poisoning. Symptoms appear within 1-2 hours after ingestion of the product.

Talkers have a negative effect on physical health and mental state of a person

There are problems with gastrointestinal tract. Possible nausea, vomiting, abdominal pain, diarrhea.
General deterioration of well-being. Perhaps a feeling of weakness, fever, chills.
Confusion and hallucinations. Toxic Substances contained in the product, often lead to irreversible changes in mental state. They may be irreversible.

In chronic diseases of the gastrointestinal tract, heart, kidneys and liver, lethal cases from the use of talkers are possible. If, after eating mushrooms, one or more signs of poisoning were detected, you should not delay calling an ambulance.

Carefully! Chanterelle is false and real.

Chanterelle false, or orange talker (Hygrophoropsis aurantiaca) - how to distinguish the real one?

We are collecting chanterelles again. What do false chanterelles look like?

Conclusion

False chanterelles are conditionally edible mushrooms. They have some differences in color and shape of the fruiting body. With proper preparation, the risk of poisoning is minimal. You can distinguish false Chanterelles by some external signs. It is important to collect only those fruiting bodies, in quality and external features which one is sure.

Chanterelles are mushrooms familiar to many. But only experienced mushroom pickers dare to collect them. The reason is that they have twins that are not easy to distinguish - false chanterelles. They have dubious nutritional qualities and can cause significant harm to the body.

The orange talker (Hygrophoropsis aurantiaca) belongs to the Hygrophoropsidaceae family, Hygrophoropsis genus. Its other name is more common - false chanterelle, obtained due to its resemblance to the edible mushroom of the same name. In some regions it is better known as kokoshka.

False chanterelles look like this:

The cap is small, from 1.5 to 6 cm in diameter, in young mushrooms it is flat, with a lowered edge and a depressed center; later takes a clear funnel shape. The surface is dry, velvety. The color of the hat is bright, orange with a red, yellow or ocher tint. With age, it becomes ocher-beige or whitish-reddish.
The leg is up to 5 cm in height and thin - no more than 1 cm, even. Under the weight of the hat, it can bend. Colored in the color of the cap, dark at the base, almost black. The pulp is cottony, fibrous
The plates are frequent, branched, noticeably descending on the stem; dyed to match the hat.
The flesh is light, sometimes with a yellowish tint, more often whitish. The smell is weak, mushroom.

False chanterelles cannot be eaten - until recently this rule was known to every mushroom picker. They are classified as inedible or even poisonous mushrooms. AT recent times information appears about their transfer to the conditionally edible section with two reservations: especially thorough pre-processing is needed and people with weak digestive system It's better not to eat them anyway. But there is no reliable information confirming the edibility of coconuts. But there are more than enough reports of numerous false chanterelle poisonings with serious consequences. Therefore, it is better to follow the proven rule: do not take dubious mushrooms. This will allow mushroom pickers to maintain their health and the opportunity to continue to enjoy their favorite pastime.

Distribution and fruiting season

The false chanterelle is a fungus that is widespread in the Northern Hemisphere. Prefers coniferous or mixed small-leaved forests. Chooses mossy places with an abundance of litter, deadwood, rotting wood. Under the leaves, fallen trees and rotting stumps finds coolness and moisture.

Kokoshkas can grow in groups and singly. Even with group germination, the fruiting bodies are at some distance from each other. The peak of fruiting falls, depending on the weather, at the end of summer or the beginning of autumn.

Similar species and how to distinguish from them

The only "twin" of orange talkers is edible chanterelles. These mushrooms are very similar: only experienced mushroom pickers can distinguish false chanterelles at a glance.

False and real chanterelles differ primarily in color. In the kokoshka, it is bright and saturated, with a clear orange, orange-red tint. At edible mushroom it is more moderate: yellow-orange or light yellow, white-yellow, without red and red tones.

The surface of the cap of an edible mushroom is smooth, while that of a false one is velvety. You can identify a false chanterelle along the edges of the cap: neatly rounded, even, smooth. In a real mushroom, they are wavy, torn, irregular in shape; the hat itself large sizes. The plates of the false double descend to the leg, while the real one passes into it.

Issues orange talker and stem: thinner than the real one, and dark at the base. The legs of chanterelles are thicker, do not bend, taper downwards, and are equally colored along the entire length. You can distinguish false chanterelles by the pulp: it is yellowish, loose, does not change color when pressed. The flesh of a real chanterelle is white in the middle and yellowish at the edges, and turns red when pressed. It has a pleasant mushroom smell and rarely worms.

True chanterelles always grow in groups, avoid places clogged with rotting wood. But both species can be found side by side. Therefore, it is important to know what false chanterelles look like. Once in the basket along with edible, they can lead to food poisoning.

Nutritional qualities, possible harm

Information on the toxicity of false chanterelles is contradictory. In some foreign sources, they are classified as edible, but they are not recommended for use. Firstly, because of the extremely low nutritional qualities, and secondly, because of the high probability of poisoning. To reduce it, the mushroom is advised to soak for several days in water, like mushrooms, then boil for 30 minutes, and only then cook. Naturally, the loose cotton-like pulp of the talker after such processing turns into a tasteless mess.

Russian mycologists are more conservative. They argue that it is possible to get poisoned by false chanterelles, regardless of what preliminary preparation was carried out. These mushrooms are indeed slightly toxic, and toxins can be destroyed by exposure to high temperatures. But it is impossible to determine at home whether the poison is completely neutralized. Therefore, it is safer to treat false chanterelles as inedible.

Poisoning: symptoms, first aid

False chanterelle contains toxins that affect the functioning of the stomach, intestines, liver, and kidneys. Even pre-treated mushrooms can cause poisoning, and those that have not gone through the soaking and boiling procedure are guaranteed to cause it.

Signs of poisoning appear approximately 30 minutes after the toxins enter the body; depending on the general condition and age, this time can increase up to 3 hours. If a small amount of toxins is ingested, they can show their harmful effects in a day.

Among the symptoms of false chanterelle poisoning, the most common are:

weakness;
liquid stool;
stomach pain, vomiting.

The main danger of these fungi is that pathogenic bacteria often settle on them, including those that cause botulism. As you know, high temperature does not destroy them, but, on the contrary, stimulates reproduction. If, in addition to fungal toxins, bacteria enter the body, then signs of poisoning will appear much later (up to 3 days) and will be accompanied by high temperature, blurred vision, dry mouth.

If signs of poisoning appear, seek immediate medical attention. medical care. Many people think that you can “cope” with them on your own: they wash the stomach, take sorbents and drink plenty of water. In the case of Kokoshka, this is not enough, since there is a threat of the development of concomitant diseases, for example, botulism.

The false chanterelle has always been classified as an inedible, slightly poisonous mushroom. It is for this reason that novice mushroom pickers often bypass real chanterelles - in order to distinguish them, some skill is needed. Despite the fact that the mushroom is advised to be treated as conditionally edible, the attitude of fans of quiet hunting has not changed. Indeed, risking one's health for the very dubious pleasure of tasting a tasteless, fibrous, cotton-like mass is foolish to say the least.

Talker orange or Chanterelle false (Hygrophoropsis aurantiaca) belongs to the Hygrophoropsidaceae family. Previously, this mushroom was considered poisonous, but today it is classified as conditionally edible.

Hat false chanterelle on the early stages development of the fungus has a convex shape, which subsequently transforms into a funnel-shaped. In a mature mushroom, its diameter reaches 5 cm. The color of the skin is golden yellow or orange, brightening at the edges. The flesh is uniform, from pale to deep orange in color. Possesses an unpleasant smell.

Below the brim of the cap are orange, descending, adherent to the stem, frequent plates. The diameter of the cut of the leg is about 0.8 cm, and the height is 5 cm. Its color is reddish-orange, darkening at the base.

Chanterelle false

Like common chanterelles, their counterparts are found in forests of any kind, preferring coniferous ones. They appear at the same time (from July to November) and often grow in the neighborhood. Despite many similarities, these mushrooms belong to two various types and families.

Chanterelle ordinary

false chanterelles grow on the ground, stumps, occasionally on rotting wood. Unlike them, edible chanterelles never settle on fallen trees, except perhaps on mossy stumps. In addition, false chanterelles can be found singly, while real ones settle in numerous colonies.

Distinguish these two types of mushrooms by appearance Simple enough, you just need to take a closer look at them. In false chanterelles, the color of the cap is more saturated than in real ones: from orange to brown-copper.

The shape of their hats is also different. At false chanterelles it is funnel-shaped, regular in shape and with smooth edges, while real hat fields are wavy.

The leg of false chanterelles is thicker.

Chanterelle false

You can finally verify the authenticity of mushrooms by the pulp. In real foxes fruiting body has a pleasant aroma, reminiscent of dry roots or dried fruits. It is slightly sour in taste. The cut of the pulp is yellowish at the edges, and white in the center. When pressed on the pulp, redness appears.

pulp false chanterelle does not have an edible flavor. Taste back side pulp gives bitterness. When pressed, the fruiting body does not change color. The color of the cut is monophonic - yellow or orange.

Accidental use of this is not fatal, but it can cause short-term digestive disturbances in some people.

Perhaps you will be interested :

They say that chanterelles help cleanse the liver, remove radionuclides from the body and nourish it with vitamins. But often, instead of nutritious and tasty, their poisonous counterparts fall into the basket. Unfortunately, even experienced quiet hunters in many cases rely not on knowledge, but on intuition. We will figure out how to distinguish false chanterelles and what to do if they are poisoned.

Where and when to look for them

The chanterelle season starts in summer and largely depends on weather conditions. Often in June, on the forest edges between and deciduous trees, single mushrooms can be found. And already in July their mass appearance begins.

Did you know? Latvian mushroom pickers start collecting chanterelles from the end of May, and this season lasts until the very frost. Recently, when winters differ abnormally warm temperatures, on the chance find can be found even in December and January.

When there are heavy rains, chanterelles do not rot, during a long absence of precipitation, they do not dry out, and in the heat they simply stop growing. They are loved for their excellent taste and ability to maintain juiciness and freshness in any conditions. In addition, there are never wormholes in these forest gifts. This is one of the few mushrooms that does not deteriorate during transportation. In the harvest season, chanterelles can be collected in bags, nor do they lose their appeal and value.

Experienced mushroom pickers advise go in search of birch groves. In places where chanterelles grow, it can be damp and dry, shade and sun, deciduous earth and mosses. Feature of these mushrooms is that they never grow alone. Therefore, if you find one copy, look around, look under the fallen branches and leaves - maybe there is a whole family there. But before you cut the mushroom, carefully inspect the find. We will talk about the natural signs of authenticity that you need to pay attention to below.

Unlike real ones, false chanterelles, which are popularly called "talkers", can live on fallen trees, old rotting stumps and broken ones. In addition, solitary mushrooms are very common.

Did you know? Chanterelles that grow in our latitudes have caps with a diameter of 2 to 8 cm, while in other countries they can be much larger. The largest of these mushrooms grow in California. For example, one of the giants weighed up to half a kilogram.

Main differences: how not to get on a false fox

As it turned out, chanterelles are very tricky mushrooms, therefore, let us consider in detail the photo and description of real and false specimens.

Forms and hat

External signs both mushrooms only at first glance seem exactly the same. In fact, there are many differences. Already by the color and shape of the hat, you can determine who is who.

A real mushroom is characterized by light yellow tones, sometimes they can flow into cream and yellow-orange. But the liar fox looks very bright. It is distinguished by a red, fiery orange color, which is often mixed with brown shades. It is characteristic that the edges of her cap are always lighter than the core.

It is easy to distinguish between a common fox and a false fox by the surface structure and the shape of their caps. In the "fake" it is slightly velvety with smooth, neatly rounded edges, up to 6 cm in diameter. And in the real one, it is slightly larger, smooth, irregular in shape, with a wavy edge.

Important! Both mushrooms have the center of the cap, on initial periods growth, slightly raised, and to the extent of maturation, it curves in the form of a funnel. Therefore, this sign should not be taken into account to distinguish between an edible and a poisonous specimen.

mushroom pulp

Inside the "talker" is yellow, tasteless with a loose porous structure. In addition, it has a strong unpleasant odor. If you press hard with your fingers, the color of the pulp will not change.

When you cut a real fox, you will see yellowish edges and a snow-white middle. The mushroom is very dense, with a pleasant aroma, slightly sour in taste. When pressed, scarlet marks remain on it.

Leg differences

Knowledgeable mushroom pickers, when picking chanterelles, always look at the stem of the mushroom. If it is thick and strong, then you have a genuine sample in your hands. It is distinguished by a smooth transition of the leg into the cap, uniformity of color, smooth surface and density of the structure. The conical shape of the stem tapers slightly towards the bottom.

But for a fake, this part is very thin, bright orange-crimson in color, for old mushrooms it is hollow inside. It is characteristic that the bottom of the "talker" is always darker than the top. Her leg acquires a uniform cylindrical configuration and is clearly separated from the cap.

Important! Do not forget that mushrooms, like a sponge, absorb everything around. So avoid« silent hunting» in places close to highways and industrial enterprises. For chanterelles it is better to go deep into the forest.

controversy

You can also recognize the true chanterelle by yellowish spores. In the false mushroom they are white.

mushroom consumption

Some naturalists believe that nature is completely subject to man. Therefore, even poisonous mushrooms after special processing will become edible. Let's see if this is so, whether such dishes are useful, and in general, what can be prepared from chanterelles.

How to eat chanterelles

Along with good transportability and lack of worminess, chanterelles have one drawback - they cannot long time keep warm. Therefore, the harvested crop must be processed immediately. The process is facilitated by the fact that the mushrooms do not need to be cleaned. They are freed from particles of foliage and washed, after which they are launched into the culinary process.

This variety is suitable for stewing, frying, cooking in soups and baking in the form of fillings for pies, pizza. In the process of their preparation, a very pleasant aroma is in the kitchen, which encourages improvisation. As a result, there are many dishes using chanterelles. AT pure form they are rarely served. Often combined with fried "roast". It will take about half an hour for the forest delicacy to reach its readiness.

Did you know? H gervyachki in real chanterelles do not start due to the chitinmannose contained in them, which has an antihistamine effect. The larvae that get on the fungus die after a while.

Some housewives practice freezing chanterelles, after frying them in sunflower oil. In winter, such a product must be re-fried or boiled, depending on the dish that you plan to cook.

Is it possible to eat false chanterelles

In scientific terminology, these mushrooms are classified as conditionally edible. You should not eat them, especially since during the same period you can collect real tasty and healthy chanterelles.

Some lovers of "silent hunting" share their experience in preparing false specimens. At the same time, they are pre-soaked for 3 days with a daily two-time change of water. Then they cook with onions for 20 minutes, and only after all these manipulations do they start cooking.

But all such labor and risk for own health, as it turns out, are not worth the result at all. After long stay in water, the structure of the fungus deteriorates. In addition, its unpleasant smell and taste do not arouse appetite at all. Rather, the opposite is true.