Where black foxes grow. How to cook chanterelles: homemade recipes

gray fox in mushroom encyclopedias it can also be referred to as funnel-shaped funnel or funnel-shaped craterellus. It grows in rather large bunches and bunches from August to October in deciduous-coniferous forests.

For an inexperienced mushroom picker, the mushroom causes only one feeling to kick this mushroom, and go looking further, only normal mushrooms. The view, of course, is still the same: an unsightly, black-colored, similar to the outlet part of a musical trumpet, grows in groups, as grebes usually like to grow. An experienced mushroom picker knows that it surpasses even a real yellow chanterelle in taste and aroma. And to compete with the yellow chanterelle - a mushroom classified in the first category - this still needs to be tried.
The funnel-shaped hat of brown-black or gray-black color has a diameter of 3 to 8 cm. In adult mushrooms, the hat is covered with a characteristic whitish coating (spores) and seems powdered. The leg is hollow inside, narrowed downwards, up to 12 centimeters in length. The pulp of the mushroom is gray-black or black, very fragile. The color of the pulp does not change even when drying gray chanterelles. The pulp of the mushroom has a pleasant smell.
As you know, in Europe, black fox is very popular and quite expensive. Sometimes it is even called "truffle on a leg." This is due not only to its high palatability, but also to the growing movement to consume pure, unprocessed natural products. Indeed, like its yellow relative, the black fox is never wormy, you don’t need to peel it or take any other actions, just wash it and go. Meanwhile, the taste of the black chanterelle must not be forgotten. It is very strong (like the aroma), it is not lost during cooking or drying, like the yellow chanterelle, and the dried mushroom lasts longer than all other species.
Taking into account the fact that in dried form (and especially in powder) the taste of black chanterelle is enhanced, it is prepared only dried. In Europe, dried black chanterelles or their powder are most commonly used in soups, cheese soups, sauces, seasonings, pastries, preparation of minced meats and cutlets, including fish, as well as for pizza. Being soaked, mushrooms almost completely return to their original appearance and are indistinguishable from fresh ones.
When black chanterelle powder is added to meat and fish cutlets, various sauces and seasonings, dishes acquire an amazing taste with a much stronger mushroom flavor than if dried porcini mushrooms were used for the same purpose.
For soups, you can use both powder and whole dried halves of black chanterelle, but in this case they must first be soaked for two hours in cold water.
In Finland, for example, black chanterelle is added to fish cakes with cheese, stewed in cream. And in England they make toast with butter and black chanterelle powder.

For some reason, many are convinced that wonderful things or phenomena are somewhere far away, in foreign lands, but they cannot be nearby. So they think about unusual-looking mushrooms that they cannot grow in the neighboring forest behind the house ...

In fact, strange mushrooms can be found anywhere - and in the native woods, including. Only often a mushroom picker, seeing an unfamiliar mushroom, calls it a toadstool and kicks it dismissively. Not knowing that quite often among unfamiliar mushrooms come across edible and tasty.

Description

A fungus grows in the forest called the horn-shaped funnel (it is also often called the black horn, funnel-shaped funnel, horn-shaped craterellus). And to mushroom pickers, it is better known as black chanterelle. In appearance, it fully justifies the name - indeed, it is very similar to a coal-colored funnel, standing on a leg with a cap torn into small shreds (in young mushrooms, the edges of the cap are whole and bent). Such a sad color gives the element contained in the product called melanin.

The height of the mushroom is 10 centimeters.

Hat - inner part funnels, is a surface of a gray-black color, if the mushroom is young, then the presence of a brownish tint is obligatory, the diameter is 3-6 centimeters. FROM outside gray-white in color, all dotted with tubercles, wrinkled. When spores ripen, it acquires a bluish color. When cooked, it becomes jet black.

The leg is very short - 8 millimeters long, tapering towards the base, the color is the same as that of the cap. The pulp is grayish-ashy, tender, the structure is thin, the taste of mushrooms, it smells like fresh mushrooms, the aroma of dried mushrooms even intensifies.

Places of distribution

The black chanterelle grows mainly in deciduous, less often - mixed forests temperate zone in the territories of Eurasia and North America both on the plains and in the mountains. Prefers open to light wet soil, rich in limestone and clay, under beeches, maples, hazel and oaks, using fallen leaves as soil and humus. growing large groups, forming whole colonies. Growth begins in early summer, with the onset of the first month of the year until the end of autumn, the largest harvest can be harvested in late August - early September.

Edibility

Of the many species of chanterelles growing in the forest, the horn-tailed funnel can be considered the most delicious mushroom. Although it belongs to the last - the fourth taste category, but in some countries Western Europe(France, England), on the North American continent (Canada) it is considered the same delicacy as rare morels or truffles. For dishes, only a mushroom cap (funnel) is used, because the legs are rather rough, rubbery (poorly chewed) and not very tasty. Hats are cleaned of earth and other forest debris, dried for the winter or washed in plenty of water, and then fried - either individually or with vegetables and potatoes, boiled nutritious soups, stew. Even from black chanterelles, very fragrant and delicious sauces. Dried mushroom (by the way, the pulp of dried black chanterelle becomes lighter when dried) is ground into powder and used as a seasoning. Also, the horn-shaped funnel, like other types of chanterelles, is also eaten raw, sprinkled with salt.

Other names for funnelwort

This unusual mushroom very much resembles musical instruments- a pipe protruding from the ground or a horn. True, their appearance is quite scary and depressing. Therefore, the Germans call this delicious, but having a frightening appearance, the mushroom "pipe of the dead." In England and France, the attitude towards the mushroom is more loyal and supportive, the French, along with the British, call it simply and tastefully - "cornucopia". In Finland, they didn’t invent anything too much and called the funnel “black horn”.

Medical uses and properties

The funnel has a lot of phosphorus, contains calcium and a little bit of potassium. The mushroom is very suitable for those who are on a diet - the protein content in it is only 28%. And the contained polysaccharides make it possible to prevent the sarcoma from growing, if any.

Black chanterelle belongs to the category 4 edible mushrooms of nutritional value, since it is not completely edible (the legs, as a rule, do not eat, they are hard). Because of its shape, in Finland this mushroom is called the "black horn" (Fin. Mustatorvisieni), in Germany - the "pipe of the dead" (German: Totentrompete), in France - the "pipe of death" (French: Trompette de la mort), and in England - "horn of plenty" (English Horn of Plenty).

Description

The black chanterelle is the closest relative of the real or common chanterelle. However, it bears little resemblance to her. This mushroom has an unusual black color and a specific shape. However, the taste is not inferior to the usual chanterelle and even surpasses it.

Hat

The caps of black chanterelles are usually small (up to 5 cm, rarely grow up to 8 cm), shaped like a funnel. The edges are uneven, partially turned outward. A funnel without clear boundaries passes into a hollow leg. The inner surface is rough, the outer is waxy. Color depends on weather conditions, - in dry weather - dusty brown, in rainy weather - closer to black.

pulp

The pulp of the black chanterelle is fragile, brittle, in young specimens of a grayish color. When boiled, it turns black. In the process of aging, the flesh darkens and becomes dark brown or black. In its raw form, it practically has neither taste nor smell, but in the process of cooking it appears mushroom flavor and aroma.

Leg

The leg of a black chanterelle is not more than 10 cm long, usually even smaller, thin (up to 1 cm). It is dry, brittle, grayish or brownish in color. Inside the leg is empty and is like a continuation of the "funnel" of the hat.

spore layer

The black chanterelle does not have a pseudolamellar layer like the rest of the chanterelles. On the inner surface of the cap is a thin spore-bearing layer - hymenium. In young mushrooms, it is smooth, over time it becomes rough.

spore powder

The spores of the black chanterelle are ovoid and transparent; in the mass, the spore powder has a color from white to slightly yellowish.

Distribution and collection

Black chanterelles grow everywhere in conditions temperate climate: from North America to Japan. Most sources define the black fox as a fungus that forms mycorrhiza with deciduous trees, but some mycologists consider it a saprophytic organism.

The black fox prefers forests with high humidity and a predominance of hardwoods. Often grows on fallen leaves. Usually these chanterelles are clustered, even in colonies, but they can be difficult to recognize due to the fact that they merge with the leaves.

The black chanterelle appears from July to October.

Similar species

Similar to the black chanterelle species of mushrooms are found, but, due to their specific appearance, the fungus is easy to differentiate from them:

• Winding crowtail (gray chanterelle)

It has a lighter color and a more fragmented hat. The leg is not empty inside, there is no funnel-shaped hole in the cap. It is also characterized by the presence of pseudoplates on reverse side hats. Conditionally edible.

• Urnula goblet

The shape is reminiscent of a glass with edges that are slightly bent inward, and in a black fox, the edges are bent outward. Urnula grows on the remains of trees. Unsuitable for food due to hardness.

1- Winding funnel (gray fox) 2- Urnula goblet

FROM poisonous mushrooms it is impossible to confuse the black fox, since it has no poisonous analogues. If common chanterelle there are “false” twins, then the black does not have any.

Edibility

Dried black chanterelle

Black chanterelle belongs to the edible mushrooms of the 4th nutritional group. Such a low rating for its nutritional qualities is most likely because it is difficult to clean and only the upper part can be eaten (the leg is hard, so it is not eaten).

However, many mushroom pickers who have tried this mushroom note that it is no worse than an ordinary chanterelle, except that it is unusual in color and shape.

Almost any dish can be made from black chanterelle, there is also evidence that it can be eaten raw with salt. Chanterelle black harmonizes well with sauces and can be used as a "topping" for various dishes.

The following is also known about the black fox:

AT European countries black chanterelle is a recognized delicacy. In Russia long time mushroom pickers did not notice her, but now she is becoming more and more popular. Caution when using black chanterelle, as in the case of other mushrooms, should be shown to people prone to allergies.

It should also be remembered that mushrooms should not be given to children up to school age due to their poor digestibility.

Usually at the peak mushroom season the question arises: how to cook chanterelles, in addition to pickling and freezing. And of course, first of all, many people start frying fruiting bodies with the addition of vegetables, sour cream and cream.

How can you cook chanterelles so that the dish surprises and pleases the household with its taste? It is worth saying that stews, salads, soups, julienne and casseroles can be prepared from these fruiting bodies. Mushrooms can be used in any form: fresh, dried, frozen and even pickled.

The proposed homemade recipes will help housewives choose an option showing how to cook chanterelle mushrooms. The main thing is to have everything necessary ingredients for cooking and the desire to make a culinary masterpiece.

How to cook fried chanterelle mushrooms and feed the family? Follow this easy recipe and you'll be surprised how delicious it is.

• Chanterelles - 1 kg;
• Vegetable oil - 100 ml;
• Garlic cloves - 3 pcs.

The recipe for how to cook chanterelles at home is described in stages.

1. Peel the chanterelles, wash and put in boiling water.
2. Boil 15 min. after boiling and leave to drain for a while.
3. Cut into cubes, put in a dry frying pan and fry until the liquid evaporates.
4. Pour in the oil, stir and continue to fry until golden brown.
5. Salt, pepper and add chopped garlic with a knife.
6. Stir and continue to fry on low heat for 5 minutes.

Now knowing how to cook fried chanterelles You can experiment and create your own recipes.

How to cook black chanterelles with mayonnaise

This little known edible mushroom on palatability no different from a simple fox. How to cook black chanterelles using the frying method?

• Chanterelles black - 600 g;
• Potatoes - 300 g;
• Mayonnaise - 3 tbsp. l.;
• Butter - 100 g;
• Salt - to taste;
• Provence herbs - 1 tsp

A recipe that allows you to understand how to cook chanterelle mushrooms is described in stages.

1. Peel the mushrooms, wash and place in boiling salted water.
2. Boil for 15 minutes, let cool and drain, cut into slices.
3. Put in the pan, where the part is already melted butter, fry 20 min.
4. Add a little salt, add Provence herbs and mix.
5. Peel potatoes, wash and cut into thin sticks.
6. Add salt to taste and put in a separate pan, fry in the second half of the oil until golden brown over medium heat.
7. Combine mushrooms and potatoes in one pan, add mayonnaise, mix.
8. Cover with a lid and cook over low heat for 5-7 minutes.

How to cook chanterelle mushrooms fried in sour cream with wine

Fried mushrooms with sour cream are one of the most popular dishes for many. How to cook chanterelle mushrooms fried in sour cream to make it tasty and healthy for the whole family?

• Chanterelles - 1 kg;
• White semi-dry wine - 1.5 tbsp.;
• Sour cream - 1.5 tbsp.;
• Butter - 3 tbsp. l.;
• Hard cheese - 200 g;
• Ground red and black pepper - ½ tsp each;
• Salt - to taste.

How to cook chanterelles with sour cream is described in the step-by-step description of the recipe.

1. Rinse the mushrooms, cut into small pieces and put in a hot pan with melted butter.
2. Fry over medium heat for 10 minutes, pour in white wine, stir and simmer for 5 minutes.
3. Salt to taste, add pepper, add cheese grated on a coarse grater and pour in sour cream.
4. Stir, reduce heat to low, and simmer until liquid has evaporated.
5. Serve with buttered white bread toasts.

How to cook chanterelles with onions

The next option, how to cook chanterelles with onions, has its advantages: the vegetable will add some piquancy and sweetness to the dish. In addition, cooking fried chanterelles with onions is a pleasure, just chop and fry them.

• Marinated chanterelles - 700 g;
• Onion - 4 heads;
• Salt - to taste;
• Lemon juice - 3 tbsp. l.;
• Green onions - 1 bunch.

How to cook chanterelles with onions, step by step instructions will tell.

1. Peel the onion, cut into half rings, put half in heated vegetable oil and fry until a pleasant yellowish color.
2. Rinse the pickled mushrooms, cut into pieces and add to the onion.
3. Set the fire to medium, fry the mushrooms for 10 minutes.
4. Season with salt if needed, then season with pepper and add the rest of the onion.
5. Stir, cover, reduce the heat to a minimum and fry for 5-7 minutes.
6. Enter crushed green onion, pour in lemon juice, mix and leave under a closed lid for 5 minutes.

How to quickly and tasty cook fresh chanterelles with tomato paste

How to cook fresh chanterelles in order to get a fragrant, tasty and satisfying dish? From such fruiting bodies, you can make an amazing delicacy by frying them with vegetables.

• Fresh chanterelles - 700 g;
• Bulgarian pepper and onion - 200 g each;
• Water - 2 tbsp.;
• Tomato paste - 200 ml;
• Garlic cloves - 2 pcs.;
• Olive oil - 5 tbsp. l.;
• Red dry wine - 3 tbsp. l.;
• Corn flour - 1.5 tbsp. l.;
• Parsley greens - 1 bunch;
• Salt - to taste.

How to quickly and tasty cook chanterelles is described in this recipe.

1. Onion, garlic cloves and bell pepper peeled, cut into cubes and fried in oil for 10 minutes. on medium fire.
2. After preliminary cleaning, mushrooms are cut into pieces, laid out with vegetables and fried for 10 minutes. on slow fire.
3. Wine is added, 1 tbsp. water, tomato paste and salt, mix, turn on medium heat and simmer for 10 minutes.
4. The remaining water is mixed with flour, whipped and poured into the mushrooms.
5. With constant stirring, fry for 10 minutes. over low heat, finely chopped parsley is added.
6. The fire is turned off, the roast is left on the stove for another 5-7 minutes to infuse.

How to cook chanterelles in a slow cooker: a recipe with step by step photos

Many housewives, when preparing mushrooms, use a home “helper” - a slow cooker. How to cook chanterelles in a slow cooker so that all your household members are satisfied with the dish?

• Fresh chanterelles - 700 g;
• Mushroom broth - 500 ml;
• Buckwheat - 300 g;
• Onion - 4 heads;
• Garlic cloves - 5 pcs.;
• Butter - 50 g;
• Salt - to taste.

We offer a recipe step by step photos, clearly showing how to cook chanterelles in a slow cooker.

Boil pre-peeled mushrooms for 15 minutes, drain well and cut into pieces.

In a multicooker bowl, heat the butter, put the chopped mushrooms.

Turn on the "Frying" mode and fry with the lid open for 10 minutes.

Add chopped onion, fry for another 5 minutes.

Sort the grits thoroughly, rinse several times and pour into the mushrooms with onions.

Pour mushroom broth, salt to taste, mix and turn on the “Buckwheat” mode, setting the time for 30 minutes.

For 10 min. before the beep, open the lid of the multicooker and add chopped garlic cloves.

Stir and close the lid again, wait until ready.

How to cook frozen chanterelles: salad recipe

How delicious to cook chanterelle mushrooms in the form of a salad to decorate festive feast? For this option, it is better to take frozen fruiting bodies. Preparing a salad is quite simple and fast, the main thing is to have all the ingredients on hand.

• Frozen chanterelles - 700 g;
• Potatoes - 6 pcs.;
• Butter - for frying;
• Eggs - 5 pcs.;
• Red onion - 2 heads;
• Pickled cucumbers - 3 pcs.;
• Mayonnaise - 200-250 ml;
• Parsley greens - 1 bunch.

How to cook frozen chanterelles is described in detail in the recipe.

1. Potatoes are boiled “in their uniforms”, cooled and rubbed on a grater with large divisions.
2. Mushrooms after defrosting are cut into pieces, laid out in a dry frying pan and fried until the liquid has completely evaporated.
3. Enter 2 tbsp. l. butter, salt is added and the mass continues to fry until golden brown.
4. Hard-boiled eggs are peeled, chopped, red onions and cucumbers are cut into cubes.
5. All cooked ingredients are laid out in layers in a deep salad bowl, which are smeared with mayonnaise.
6. Layers of products are laid out randomly, however, the top layer should be eggs.
7. The salad is put in the refrigerator, and before serving, it is decorated with chopped parsley.

How to cook meatballs from fresh or dried chanterelles with minced meat

Chanterelles can be fried with minced meat, which will give the dish satiety and nutrition. Knowing how to cook fried chanterelle mushrooms with minced meat, you can make delicious meatballs for a family dinner.

• Chanterelles - (fresh - 500 g, dried - 150 g);
• Minced meat - 400 g;
• Fresh tomatoes - 2 pcs.;
• Onion - 2 pcs.;
• Hard cheese - 100 g;
• Mayonnaise - 150 ml;
• Salt and black ground pepper - to taste;
• Vegetable oil.

How to cook chanterelles with minced meat, you can learn from the following step-by-step recipe.

1. After cleaning fresh mushrooms wash and cut into cubes, peel and chop the onion. If used dried mushrooms, they need to be soaked until swollen, then squeezed out and then proceed according to the recipe.
2. Fry on vegetable oil mushrooms until golden brown, then add half the onion and continue to fry for 10 minutes.
3. Add the second part of the chopped onion to the minced meat, salt, pepper, mix.
4. Form meatballs of any size with your hands, fry in oil on both sides until golden brown.
5. Place on a greased baking sheet and top with sliced ​​fresh tomatoes.
6. Put mushrooms with onions on top, beat eggs with mayonnaise, salt and pour over meatballs and mushrooms.
7. Sprinkle grated cheese on top and send to a preheated oven.
8. Bake at 200°C for 30-40 minutes.
9. Serve with mashed potatoes, pasta, bulgur and other cereals.

How to cook dry chanterelle soup with potatoes and onions

To make dry mushroom soup delicious, it must be cooked with skill. How to cook dry chanterelles so that all your household members enjoy an appetizing and satisfying first course.

• Chanterelles - 70 g;
• Potatoes - 7 pcs.;
• Onion - 2 pcs.;
• Carrots - 1 pc.;
• Vegetable oil - for frying;
• Water - 2 l;
• Sour cream - for serving;
• Dill and / or parsley;
• Salt - to taste.

How to cook chanterelle mushrooms correctly is described in the attached recipe.

1. Chanterelles are well washed and poured with warm water for 20 minutes.
2. The water is drained, the mushrooms are washed and again filled with water so that it covers them.
3. The potatoes are peeled, washed and cut into cubes, 2 liters of water are poured.
4. Boil until tender, add salt to taste at the end.
5. The onion is chopped, fried in oil until golden brown, chopped carrots are added and fried again.
6. Mushrooms are squeezed by hand (water does not pour out), added to vegetables and fried for several minutes on minimal heat.
7. Pour in 1 tbsp. the remaining water from the mushrooms and stew for 15 minutes. until the liquid has completely evaporated.
8. The contents of the pan are laid out in a saucepan, salted and brought to a boil.
9. The fire is turned off, chopped greens are added and after 20 minutes. served with sour cream.

How to cook dried chanterelle soup with vermicelli and cheese

For this soup, it is also better to use dried chanterelles. How to cook dried chanterelles to make a tasty and fragrant first course?

• Dried chanterelles - 70 g;
• 1 pc. onion and carrots;
• Garlic cloves - 2 pcs.;
• Vermicelli - 50 g;
• Processed cream cheese - 100 g;
• Vegetable oil - for frying;
• Water - 2 l;
• Salt - to taste;
• Bay leaf - 1 pc.;
• Black peppercorns - 5 pcs.;
• Parsley and/or dill.

How to cook dried chanterelles correctly is described below in stages.

1. Wash the mushrooms thoroughly and soak overnight in cold water.
2. In the same water (about 2 l), put the mushrooms to boil for 20 minutes.
3. From carrots and onions make frying in vegetable oil.
4. Add vegetables to mushrooms, boil for 5 minutes.
5. In the oil where the vegetables were fried, fry the vermicelli, add to the soup.
6. Let it boil for 5-7 minutes, and add the melted cream cheese cut into pieces.
7. Stir and let boil until completely melted.
8. Introduce garlic cloves, chopped with a knife, bay leaf and peppercorns.
9. Let it boil for 3-5 minutes. and turn off the fire, leaving the soup on the stove to infuse.
10. When serving, add chopped greens to each plate for decoration.

Knowing how to cook chanterelles correctly, you can organize a full meal for the whole family.

How to cook chanterelles in eggs and cream

How to cook chanterelles in cream so that you can treat guests at the festive table?

• Chanterelles - 1 kg;
• Cream - 300 ml;
• Eggs - 2 pcs.;
• Garlic cloves - 5 pcs.;
• Ground black pepper - 1 tsp;
• Salt - to taste;
• Vegetable oil;
• Dill greens - 10 branches.

The recipe with a photo will show how to cook chanterelles with cream.

Chanterelles are considered unique mushrooms, which are widely known to all novice mushroom pickers. They gained their popularity due to the content of nutrients, taste and lack of wormholes. It is important to learn about their varieties before going to the forest.

Of all the types of chanterelles, the most common are:

• real,
• tubular,
• ordinary.

Black and white are considered rare.

In a way, it looks like an ordinary anhydrous honey fungus that grows like gangsters in North Carolina. However, this type of honey fungus usually grows in dense clusters of different individuals that have common ground and can be raised in one large cluster.

In addition to its tendency to grow in dense clusters, the airless honey fungus has a cap that is often covered in small, blackish or bearish hairs, and also has a sort of grainy coloration that looks like a low-resolution photograph, while being consistently brown or yellowish. brown. In addition, anhydrous honey fungus tends to grow larger than that and has an incredibly strong stem that is difficult to rip apart. Finally, it has true gills that are whitish in color, although these deep, bladed gills turn brown as they mature.

The mushroom is valued as one of the edible types of cap mushrooms. Grows in light coniferous and deciduous forests from mid-summer to September. A characteristic feature of this species is the bright yellow color of the fruiting body.. The hat on the outside has wavy-rolled edges and a small depression in the center. The plates on the reverse side gradually descend to the stem, which is usually from 3 to 6 cm in height, sometimes reaching 10 cm, its shape is cylindrical, tapering towards the bottom. The pulp is not damaged by larvae of forest flies and mosquitoes.

These gills are not desiccated or criss-crossed as they are, although they often shrink and run down the trunk.

The chanterelle plantar is a beautiful little mushroom that looks very similar in some ways, although the former has a lot more flare to it. While winter chanterelles are typically dull brown with yellow tones, bright, bright orange-yellow at least when the mushroom is young. It has a pink-orange moot print. It grows in North Carolina and does very well in the highlands of the state.

The real chanterelle is eaten in dried, boiled, stewed, pickled, salted forms.

The tubular chanterelle is so named because of the unique shape of the cap, which has a tubular shape with a funnel-shaped top and rounded edges. The color of the fruiting body varies from brown to gray, rarely a reddish tint. It grows in coniferous forests in large clusters in the same places for several years. The fruiting period lasts from early September to November. This species prefers to grow in acidic soils. The cap diameter is from 2 to 6 cm, the cylindrical leg is squeezed from the sides and reaches 8 cm in height. Its diameter is approximately 0.8 cm.

The common name is quite accurate - at the peak of its life cycle, it is fiery and very bright. However, as it grows, the plantar chanterelle often wilts heavily, turning brownish-brown or a darkened yellow during its fruiting cycle.

It has some key features, especially with a hollow stem and a vase-shaped and undulating cap at maturity. As specimens grow, they usually form a very prominent indentation, hole, or depression in the middle of the cap. The fungus has false gills, which are veined and forked, and are usually quite small. The false gills are yellowish-orange in color when the mushroom is young, and often turn pinkish when the mushroom matures.

Chanterelle tubular is suitable for consumption in any form: dried, salted, fried, pickled, boiled.

Freezing and drying preserves nutrients.

The common chanterelle is the most useful food product.

It is mycorrhizal and grows with deciduous trees, especially oak and beech. They often grow in large patches of many individuals, and they are usually not very large, often reaching two or three inches in diameter. They are generally considered edible, although most authors recommend eating them in moderation at first to be sure they are in agreement with any potential mycophagist.

Final Thoughts on Crater Mushrooms

It makes a very good "beginner mushroom" for those just getting into mushroom hunting and wants to find other tasty species in chanterelle habitats! It is a mushroom that goes by many names: black chanterelle, black trumpet, cornucopia, poor man's truffle. In Latin it is crater corn.

Without a detached stem and cap, the mushroom looks like an elongated funnel. Aromatic, thin-walled and tender mushrooms range in color from grayish brown to almost black. When it is black pipe season, these fungi often grow profusely on tree roots. Saving the excesses of the season gives us enough for the whole year.

We love this mushroom. It dries well, retaining all the distinctive, fruity aroma and earthy, buttery flavor it holds when fresh. Wild, forage mushrooms Naturally dried, cleaned and sorted Allergens: Contains mushrooms 2-year shelf life Store in a cool dry place Product of France. We follow wild mushrooms around the world and feed for the best quality in the forest, fields and mountains where they grow. While they are available, we sell most of them fresh, but also keep some of nature's rewards.

Chanterelle real is a widespread edible mushroom, characterized by high yield. It grows in numerous groups, forming the so-called witch's circles or wide stripes, from mid-July to mid-October, with the peak of fruiting occurring in July-August. You need to look for it on wet open areas coniferous or deciduous forest.

Dried naturally and carefully packaged in France, our mushrooms offer the flavor of the forest all year round. We think a pantry wouldn't be complete without a few jars of dried mushrooms, ready for when inspiration strikes. Restore these mushrooms as you would any other, soaked in warm water to cover until they are moist and plump. Strain and reserve the aromatic liquid for use in soups or sauces.

Use them in various dishes. They are especially good tossed with your favorite sautéed mushroom mix, or tossed into canned tuna or fresh bean salad. This summer, dry conditions made for some pretty low-key mushroom expeditions. Here are a handful of chanterelles, a dry hen from the forest; mostly only the dried remains of recent years.

The initially flat-convex mushroom cap with wavy edges gradually becomes funnel-shaped, its edges become thinner and uneven. Its diameter is about 10–12 cm. The surface of the cap is wild mushroom chanterelles are smooth, matte, whitish or bright yellow. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stem.

The plates are folded, descending far to the stem, branched, thick, sparse. The leg gradually expands upward, without a discernible border turning into a cap, dense, yellow, smooth, up to 7 cm long and 3 cm thick, cylindrical, solid.

The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, almost never wormy.

He is a Maine mycologist who has a wonderful book on the identification of wild mushrooms in New England called The Edible and Medicinal Fungi of New England and Eastern Canada. Always remember the prime government of mushroom fodder: when in doubt, throw it away!

I'm curious if any of you have experience cooking for this mushroom. Has anyone made a dish with wild Atlantic lobsters and mushroom lobsters? Have you found any other mushrooms this season in the dry Maine woods? It's great with a chilled wild rice or farro salad. Dried lobster mushrooms are found in most specialty or organic food stores and are delicious too!

The agaric chanterelle mushroom belongs to the third category of mushrooms and has a high nutritional value due to the vitamins and microelements contained in its tissues. It can rightfully be called a universal mushroom that lends itself to all types of cooking, demonstrating good taste.

Goes into blanks for canning. Used without pre-treatment boiled and fried. For future use, it is prepared in the form of boiled canned food (in jars), and can also be used for pickling and salting (hot).

Collecting icy rose petals and making lassi

The store was housed in a tiny one-room building next to the residence and appeared as though it had been relegated to litter box status over the past half century. Luckily for me, the owners of the property have liquidated the science glasses, shelf cataloging and other botanical knives that were once property of the enterprise.

Not surprisingly, one plant dominated the contents featured in this box. The nearest rose, the most beautiful flower, they say that it is blowing, She has such a smell. The smell of the flower does not affect it like a rose. Why else would it be the plant most associated with love and longing? While pink's visual and olfactory allure is known, there are many cultures around the world that value its culinary and medicinal properties equally.

The main characteristic of the chanterelle mushroom is true - a high content of carotene, much higher than in all other well-known mushrooms. In addition to carotene, this mushroom contains many other vitamins and has antibacterial properties. In some countries, chanterelle is used to prevent cancer.

While many of the species in the rose family found in florist shops around the world are beautiful, we have wild species in Maine that are equally divine. This is the same species that the wild rose produces in the summer. It has a short flowering period that blows the air at this time of year and is commonly found growing along coastal paths and beaches along the coast of Maine, although it is also a common garden decoration inland. However, it naturalized in the region over a century ago and is now part of the coastal New England charm.

humpback fox, or cantarellula, is an edible agaric mushroom that is quite rare in Russia, giving consistently high yields every year. It grows in small groups from mid-August to September, but gives especially plentiful harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this species grow? You need to look for them in areas overgrown with a thick layer of moss. coniferous forest, best in a pine forest.

The ideal way to pick a rose is to pinch the petals with all five fingers and pull gently. If the flowers are mature, they will release easily. They are incredibly delicate and, as such, need to be handled carefully after picking. As with any forage, be sure to leave most of the flowers alone. The beach rose is usually plentiful enough that you can harvest and move on without changing how the bush appears.

Sustained harvesting leaves plenty of flowers for pollinators and ensures plant health and abundant late-season thorns. Although at low air temperatures it may take up to a day and a half to completely dry them. The dried petals make an excellent addition to tea blends and are used in a range of Middle Eastern and Indian dishes, pairing especially well with fresh mint in yoghurt sauces to flavor grilled meats. The following recipe makes a refreshing summer treat that is healthier than a milkshake.

The cap of the mushroom is convex at first, but gradually takes the form of a wide funnel with a diameter of about 4 cm, with a slight bulge in the middle. Its surface is painted in a brilliant gray with a smoky tint and brown concentric circles. The spore-bearing layer consists of frequent grayish plates descending to the stem. In the process of growth, the plates and the upper part of the stem adjacent to them are covered with small red dots. The leg is rounded, even, straight, the same color as the plates. Its height is about 8 cm, and its diameter rarely exceeds 0.5 cm. The surface of the leg is smooth, with a slight white pubescence at the base.

Not necessary. You can also add some fresh strawberries. Blend all ingredients until smooth, adjust to sweetness and drink straight away or refrigerate for up to one day. Started arriving at Farmer's Market last week.

A cornucopia would be cool. Good news is that nothing happens for a very long time. Pre-preparation will cut the time in half. We also had fried chicken already, which helped. As you reach completion, you may worry that the cream soup is too thin.

The pulp is thin, soft, tender, with a pleasant taste and a subtle mushroom aroma, painted in a grayish color, which quickly turns red when the pulp comes into contact with air.

Chanterelle humpback belongs to the fourth category of mushrooms. It is eaten boiled or fried.

These photos show what chanterelle mushrooms look like real and humpbacked:

This soup is very rich and refined. Lemon juice added during serving makes a big difference. In another saucepan add a tablespoon of butter and a tablespoon of butter and heat over medium until the butter has melted. Add garlic, red chili flakes and thyme leaves. Sote for a minute. Add wine and let it reduce to ½. Add flour and cook for 2 minutes until flour is dissolved and cooked through. Add the mushroom stock to the pot and let it simmer for 20 minutes. After 20 minutes, turn off the fire. Place the soup in a blender and blend until smooth. Make sure the drain cap is open if the pressure is too high. The pressure can cause the soup to splatter all over the place. Add two tablespoons of butter to the blender through the drain. Blend for about 1 minute until emulsified. Add cream and continue mixing. Place the soup back into the rinsed sauce. Season with more salt and pepper and rinse until done. In a saucepan, add a tablespoon of oil and a tablespoon of oil. Let the butter melt over medium heat. Add chanterelle tops and simmer with a pinch of salt and pepper. Cook until the edges of the mushrooms are crispy. Remove from saucepan and drain with paper towel. There should be some oil left in the honeycomb pan. If not, add another tablespoon of oil. Add chicken and heat it up. 1 to 2 minutes. Place ½ cup of chicken in the middle of the serving. Tuck the soup around the chicken. Upstairs is soup and chicken with some of the sauteed mushrooms. Add some lemon juice to taste. Garnish with parsley leaves or arugula. Service. Enjoy!

• In a medium soy saucepan, place the water, stock, and mushroom stalks.
• Bring to a boil and reduce to a boil for 20-30 minutes.
• Add shallots and a pinch of salt and pepper.
• Sauté for a few minutes until softened.

Chanterelle yellowing and gray: the color of forest mushrooms and their description

Chanterelle yellowing is an edible mushroom that grows in small groups from early August to late September in coniferous, predominantly spruce forests.

The chanterelle's hat is shaped like a deep funnel about 5 cm in diameter, with a wrapped curly edge. Its surface is smooth, matte, dry. The color of this chanterelle mushroom is yellowish brown. The lower part of the cap is also smooth, but in mature mushrooms it is covered with a large number of thin sinuous folds descending onto the stem. It is colored yellow with orange tint. The stalk is rounded, thinner at the base, often curved, rarely straight, hollow inside, the same color as the spore-bearing layer. Its height is about 10 cm, and its diameter is about 1 cm. The pulp is elastic, dense, brittle, light yellow, tasteless and odorless.

Chanterelle yellowing belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, as well as dried for the winter.

Chanterelle gray has a cap with a diameter of 3-5 cm. The cap is funnel-shaped, lobed, gray-brown-black, fading with age, the edge is lowered. The pulp is thin, with a fresh taste, without a special smell. The plates are descending, gray, uneven in length, frequent, thin. The leg is cylindrical, hollow, colored a tone lighter than the cap, 4.0 0.5-0.2 cm in size. Spores are ellipsoidal, 8-10 5-6 µm in size, colorless.

Nemoral forest view. The range covers Europe.

Found in deciduous forests. Fruiting bodies are periodically formed in September - October. There are single copies.

Protected within natural complexes Berezinsky biosphere reserve, national parks "Narochansky" and " Bialowieza Forest". It is necessary to create specialized mycological reserves in places not covered by conservation measures. Periodic monitoring of the state of known populations should be carried out, search for new ones and, if necessary, organize their protection with the prohibition or limitation of anthropogenic impacts.

Below is a photo and description of the common chanterelle mushroom.

Common chanterelle: in what forests it grows and what it looks like (with photo)

Chanterelle ordinary (Cantharellus cibarius) is an edible mushroom. Cap 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a solid or lobed-tucked edge, rather fleshy, yellow or yellowish-white. Plates in the form of forked-branched veins or folds of skin of the same color with the stem, strongly descending along the stem. Leg 2-10 cm long, 0.5-2 cm wide, the same color as the cap. The pulp is dense with a pleasant smell, whitish or yellowish.

Forms mycorrhiza with birch, spruce, pine and oak.

You can find it from June to November. It is especially valuable in June and July, when there are few other mushrooms.

This chanterelle mushroom looks almost the same as the inedible false chanterelle, but it is more regular in shape.

The common chanterelle is edible both at a young and at an old age. Does not require boiling. Fried chanterelles are especially delicious.

false fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. Cap 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a rolled edge, orange or ocher, fading to reddish-whitish with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, of the same color as the stem, strongly descending along the stem. Leg of regular round section, 2-5 cm long, 0.5-1 cm wide in the lower part, where there are no plates, of the same color as the cap. Spore powder is pale cream.

It grows in sparse pine and pine-birch forests, on heathlands. Found in large quantities.

You can find it from June to November.

The false chanterelle is similar to the real chanterelle. At false chanterelle there are real plates under the hat, and the real chanterelle has thick veins or folds instead of plates.

You can see different types of chanterelle mushrooms in this video: