Chanterelle mushrooms - photo and description. Description of the chanterelle mushroom, where and how to collect Characteristic features of the fruiting body of the chanterelle mushroom

Sin .: cockerel, real chanterelle, tubular cantarell, tubular lobe, funnel chanterelle.

The common chanterelle, or the real chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the Chanterelle family (lat. Cantharellaceae). It is a well-known edible mushroom all over the world. It is highly valued for its properties, and is also suitable for use in any form. In addition, chanterelles are valuable mushrooms in terms of medicinal use, thanks to the polysaccharides they contain.

Ask the experts

In medicine

In European medical practice, chanterelles for hepatitis are an almost indispensable remedy. Ergosterol and trametonolinic acid, which are part of these mushrooms, are able to cleanse the liver, restoring its functions. That is why European medicine uses chanterelle extract to treat various diseases, including hepatitis C.

In Eastern medical practice, it is believed that treatment with chanterelles improves vision, prevents the development of inflammatory processes in the eyes, reduces dryness of the mucous membranes, and also increases the body's resistance to infectious diseases. The beneficial properties of chanterelles for the eyes from the point of view of oriental medicine are priceless.

Contraindications and side effects

Contraindications to treatment with chanterelles are pregnancy, lactation, individual intolerance to the components of the mushrooms. Children treatment with these mushrooms is strictly prohibited.

In the food industry

chanterelles, beneficial features which can hardly be overestimated, have proven themselves as edible and satisfying mushrooms. They are used for consumption in any form - fried, pickled, salted, boiled. By the way, during the cooking of chanterelles, the sour taste of raw pulp disappears.

Classification

Common chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the Chanterelle family (lat. Cantharellaceae).

Botanical description

The fruiting body of the common chanterelle is similar in shape to hat-and-leg mushrooms, however, both the hat and the stem are a single whole, i.e. without any pronounced boundaries. The color of the fungus can vary from light yellow to yellow-orange. A hat with a diameter of 2 to 12 cm often has wavy edges and an irregular shape: it is concave-prostrate, convex, depressed, flat, has wrapped edges, depressed in the center. In mature chanterelles, the hat may be funnel-shaped.

The pulp of ordinary chanterelles is densely fleshy, and in the leg it is fibrous. It has a yellow color along the edges of its fruiting body, and whitish in the middle. The taste of such pulp is sour, and the smell is weak, reminiscent of the aroma of roots or dried fruits. When pressing on the mushroom with your fingers, its flesh acquires a slightly reddish tint. The leg of the chanterelle, as noted above, is completely fused with the hat and has the same color (or lighter) with it. It is solid, smooth, dense, tapering towards the bottom. It has a length of 5 to 8 cm and a thickness of 1 to 3 cm.

The hymenophore in chanterelles is folded, since it consists of wavy, branched folds, strongly descending along the stem. It can also be coarse-meshed and veiny. The veins of these mushrooms are rare, but thick. They are low, similar to folds, running far down the leg. The spore powder of the common chanterelle has a light yellow color, and the spores themselves are ellipsoidal.

Spreading

The common chanterelle is ubiquitous in coniferous and mixed forests temperate climate. Prefers soils with damp moss, grass or forest litter. The fungus forms the so-called mycorrhiza with various trees: oak, pine, spruce, beech. Chanterelles grow in the form of fruiting bodies located in groups (often very numerous). Often these mushrooms can be found in forests in the summer after heavy thunderstorms. The period of distribution of chanterelles is the beginning of June, and then August-October.

Distribution regions on the map of Russia.

Procurement of raw materials

As a rule, dry chanterelle powder is considered a medicinal raw material. It is for this purpose that the collection and preparation of mushrooms is carried out. The process begins in June and ends in late autumn. It is more expedient to collect chanterelles in the morning. In the process of harvesting, they are cut with a knife at the base of the stem, and are not uprooted.

Mushrooms should be placed in low baskets in order to exclude the possibility of their breakage. The collected chanterelles are cleaned of dirt with a soft brush under running water, then dried. It is most expedient to dry them in the sun, but you can also use heating radiators (at home). The drying temperature should not exceed 40-50°C. Dried mushrooms are ground into powder, which can be stored at room temperature for no more than 1 year.

Chemical composition

Chanterelle is rich in dietary fiber (23.3%), beta-carotene (17%), vitamin A (15.8%), vitamin B 2 (19.4%), vitamin C (37.8%), vitamin PP (25%), potassium (18%), copper (29%), manganese (20.5%), cobalt (40%).

It should be noted that vitamin A in these mushrooms is many times more than in the same carrots, and there are more vitamins of group B than, for example, in yeast. Common chanterelle, grown in its natural habitats, is one of the best plant sources of vitamin D 2 (ergocalciferol). In addition, mushrooms contain 8 essential amino acids.

Pharmacological properties

The medicinal properties of chanterelles are due to the presence of medicinal substances in their chemical composition. chanterelles, medicinal properties which are truly unique, are the most valuable mushrooms from the point of view of pharmacology, since they contain such polysaccharides as chitinmannose, ergosterol, trametonolinic acid.

The polysaccharide ergosterol has a positive effect on liver enzymes, which makes chanterelles useful in hepatitis, fatty liver and hemangiomas. Moreover, these mushrooms are the strongest antioxidant that suppresses free radicals and prevents premature aging of the human body.

Application in traditional medicine

Chanterelles in traditional medicine is an invaluable find. These mushrooms have an immunostimulating and antitumor effect, helping with inflammatory diseases. For this, traditional healers practice treatment with tincture of chanterelles, and healers, like some medical practitioners, use dry powder from chanterelles.

According to traditional healers, chanterelles are no less useful for obesity. It is believed that these mushrooms normalize digestion, being an excellent tool for weight loss. It is worth noting that no data on the use of chanterelles by healers and healers have been confirmed and have not passed the appropriate clinical trials.

History reference

Unfortunately, everything useful material, which are part of the common chanterelle, are destroyed during heat treatment, as well as when salt is added to the mushrooms. That is why there are simply no medicinal properties in pickled or fried chanterelles.

Like many edible mushrooms, chanterelles have their own "twins", a meeting with which is highly undesirable. In order not to be poisoned by poisonous mushrooms, you should know the differences between a false chanterelle and an ordinary one. Edible mushrooms include the velvety chanterelle, which has a bright orange color and is common in Europe and Asia, as well as the faceted chanterelle, in which the hymenophore is less developed and the flesh is more brittle. This mushroom is common in Africa, North America, the Himalayas and Malaysia. The so-called yellow blackberry also belongs to edible chanterelles. Its hymenophore looks like papillae (or small spines), but not at all like plates.

Inedible chanterelles include two types of poisonous mushrooms. The first type is the notorious false chanterelle, which has thin flesh and frequent plates. This mushroom does not grow on the soil, but on the forest floor or rotting wood. This "toadstool" can be found everywhere in the entire Northern Hemisphere of the Earth. The second type is olive omfalot. This is a poisonous mushroom, widespread in the subtropics. Inhabits the dying deciduous trees especially on oaks and olives.

Literature

1. Dodik, S. D. Mushrooms Russian forests. - M.: AST, 1999. - 320 p.

2. Mushrooms: Handbook / Per. with it. F. Dvin. - M.: Astrel, AST, 2001. - S. 228. - 304 p. - ISBN 5-17-009961-4.

3. Grünert G. Mushrooms / per. with him. - M .: "Astrel", "AST", 2001. - S. 192. - (Guide to nature). - ISBN 5-17-006175-7.

4. Lesso T. Mushrooms, determinant / per. from English. L. V. Garibova, S. N. Lekomtseva. - M.: "Astrel", "AST", 2003. - S. 28. - ISBN 5-17-020333-0.

5. Udu J. Mushrooms. Encyclopedia = Le grand livre des Champignons / per. from fr. - M.: "Astrel", "AST", 2003. - S. 35. - ISBN 5-271-05827-1.

6. Shishkin, A. G. Chernobyl (2003). - Radioecological studies of mushrooms and wild berries.

7. Belyakova G. A., Dyakov Yu. T., Tarasov K. L. Botany: in 4 volumes. - M.: ed. Center "Academy", 2006. - V. 1. Algae and fungi. - S. 275. - 320 p. - ISBN 5-7695-2731-5.

8. The world of plants: in 7 volumes / Ed. Academician A.L. Takhtajyan. T.2. Slime molds. Mushrooms - 2nd ed., revised. - M.: Enlightenment, 1991. - 475 p.

9. "Mushrooms". Directory. / per. from Italian. F.Dvin - Moscow: AST. Astrel, 2004. - 303 p.

Chanterelles are edible mushrooms. Representatives of the chanterelle family are estimated at 60 species, most of which can be eaten and used for therapeutic purposes.

A feature of the appearance of chanterelles is the absence of a pronounced hat. The latter is almost completely fused with the leg. Outwardly, they resemble an umbrella turned inside out.

The color of the mushroom body of the chanterelle is from light yellow to pronounced orange. The cap is smooth, with wavy edges, depressed in the middle. Its diameter can reach 12 cm. The stem of the mushroom tapers downward. The mushroom has a slightly sour flavor.

Chanterelle fructifies en masse, usually grows in whole groups. It occurs in the period from June to October in all forest areas Russia. In especially large quantities, it grows after heavy rains.

Due to the bright color of the mushrooms, it is quite easy to find them. In addition, edible chanterelle species usually grow big families, therefore, going to the forest after the rain, you can count on a large harvest of these mushrooms.

The most common variety of such a fungus is the common chanterelle. Most often there are such types of chanterelles as real, ordinary and tubular.

The composition of the chanterelles includes:

amino acids;
chitinmannose;
vitamins A, B1, B2, C, E;
zinc;
calcium;
potassium;
chromium;
iron;
cobalt;
trametonolinic acid.

The chanterelle also has a double - a conditionally edible mushroom, which is still not recommended to eat. To distinguish a real chanterelle from a false one, you need to pay attention to the following features:

edible species always grow in groups;
when pressed on the pulp, the chanterelle changes its color, and the false chanterelle retains its previous color;
in edible mushrooms, the stem is thicker;
at inedible chanterelles unpleasant repulsive smell and bad taste.

Chanterelles of edible species are suitable not only for cooking dishes from them: with the help of such mushrooms, various diseases are treated.

Places of growth

Chanterelles grow in mixed and coniferous forests, as well as in birch groves. Groups of these mushrooms most often appear in places with high humidity: in moss, litter of coniferous needles or fallen leaves, next to rotten trees.

During heavy rains, chanterelles do not rot, and during drought they do not dry out, but simply stop growing.

You can collect only undamaged chanterelles, without mold and stains. Also, you can not collect sluggish, flabby and withered specimens.

Chanterelles are easy to transport: they can be put in bags and not be afraid for their integrity.

Useful and harmful properties of chanterelles

These mushrooms are characterized by a rich composition, which determines their valuable properties. Chanterelles have the following actions:

For medicinal purposes, chanterelles are consumed in the form of a powder or fresh: boiled or fried mushrooms lose most of their valuable properties.

Despite the benefits of chanterelles, certain categories of people should not use them. So, contraindications to their use in food are:

periods of pregnancy and breastfeeding;
individual intolerance to mushrooms;
childhood up to 7 years old.

Special care should be taken with mushrooms for those who suffer from diseases. gastrointestinal tract, since chanterelles are an indigestible product. In kidney disease, the consumption of chanterelles and other types of mushrooms should also be limited.

Although most species of chanterelles are edible, they can still be harmful to health if collected near active industries, large highways. In such places they accumulate a large amount heavy metals and other harmful substances.

Ways to grow chanterelles at home

Chanterelles can be grown independently at home, both for personal consumption and for the subsequent sale of products. To grow mushrooms on the site, it is necessary to create conditions for their growth, as close as possible to natural ones.

Selection of planting material

You can buy ready-made mycelium in a specialized store. Another option is to collect planting material in the forest. Mushroom caps are suitable for it. They need to be soaked in a container, sweetening the water, and left for 10-20 hours. Sugar should be added in a proportion of 100 g per 1 liter of liquid.

When the specified amount of time has passed, the caps of the chanterelles need to be kneaded with your hands right in the water. Strain the resulting liquid. Leave both the solution and the slurry - both will come in handy during the planting process.

Next, choose a site under a tree. It must be of the same species as the tree from which the seed was collected. Around it, you need to remove a layer of earth (depth - 15 cm, diameter - 1.5 m). This area should be watered in advance with a decoction of oak bark - it will help eliminate microorganisms in the ground that can destroy fungal spores.

2-3 hours after cultivating the land with a decoction, pour the plot with decoction with chanterelle spores. Place the remaining gruel from the caps on open areas tree roots.

Fill the pit with the removed earth, carefully pour water over the trunk. Watering should be carried out moderately and regularly.

You can expect a harvest in a year, in the summer.

On the winter period an area enriched with chanterelle spores should be covered with a layer of hay or dry branches.

Growing chanterelles with mycelium

You can also grow and propagate chanterelles with the help of mycelium, which is a small vegetative body of mushrooms. This method of planting is considered the most reliable, although the wait for the first harvest will be longer. Mycelium can be purchased at the store or you can collect it yourself, in the forest.

It is necessary to carry out the sampling of soil, which is located closest to the area where mushrooms grow. It is better to do this in the middle of spring or at the end of summer.

It is necessary to dig several layers of earth (width - one bayonet of a shovel, thickness - 15 cm). Each clod of earth must be transported very carefully so as not to damage the mycelium threads.

After that, fragments of soil with mushroom threads are divided into 5-10 parts and each is placed in a separate box or plastic bag. It is not necessary to cover them so that oxygen constantly penetrates to the mycelium.

Containers with earth should be stored in a cool place throughout the year. Such a long period of time will make the mycelium more viable. Microorganisms capable of destroying spores will die during this time.

Mycelium is able to germinate within 15 months, so it is important not to overexpose it.

A year later, in June, you can start landing. Around the tree on the site, you need to dig holes 20 cm deep and fill it with dry soil with mycelium, tamping it tightly.

After planting, you need to immediately water the planted area. Each hole should have at least a liter of water, and at least 10 liters of soil around them.

In the cold season, areas with planted mycelium should be covered with leaves, dry branches, pine needles.

There is no intensive way to grow chanterelles (in a greenhouse), as these mushrooms require natural temperature and the presence of tree roots in close proximity.

If the area is not necessary trees, near which chanterelles prefer to grow, then first you need to plant their seedlings. Can be dug young tree, near which there is a family of chanterelles, in the forest, capturing the soil with mushrooms.

The use of chanterelles in cooking and medicine

Chanterelles are suitable not only for preparing various dishes based on them, but also for making medicines.

Chanterelles in different dishes

Chanterelles have high palatability, so they are included in various dishes.

Before they are cooked, mushrooms are processed: they are thoroughly washed, then dried. After that, the roots are cut off from the chanterelles and the ground is scraped off, the broken edges of the cap are cut off.

You can store chanterelles in the refrigerator for no longer than 2 days, as they quickly deteriorate. In no case should they be placed in plastic bags, as the mushrooms suffocate in them and become moldy.

From these mushrooms prepare such mouth-watering dishes:

mushroom soup;
vegetables baked in the oven with chanterelles;
pie with cheese and mushroom filling;
plov with chanterelles;
fried potatoes with mushrooms;
spaghetti with mushrooms;
creamy sauces with pieces of chanterelles;
buckwheat porridge with fried chanterelles;
omelet with mushrooms.

Chanterelle can also be pickled for the winter and frozen. It should be remembered that freshly frozen mushrooms are stored in freezer not longer than six months. dried mushrooms in powder form can be stored for a year.

The use of chanterelles in the manufacture of medicines

Due to its medicinal properties, chanterelles are also used to prepare remedies for various diseases.

Before using chanterelles for therapeutic purposes, you should consult a doctor to make sure there are no contraindications.

Chanterelle mushrooms grow in forests. They can also be grown on your own land plot in conditions home farm, but only in an extensive way: such mushrooms do not grow in greenhouses. On the basis of chanterelles, you can prepare various dishes and medicinal formulations for various diseases.

Publications: 149

Chanterelles ( Cantharellus) - mushrooms that belong to the department of basidiomycetes, class agaricomycetes, order cantarellaceae, family chanterelles, genus chanterelles. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.

Chanterelles (mushrooms): description and photo

The body of the chanterelles is shaped like the body of the cap mushrooms, but the cap and leg of the chanterelles are one whole, without visible borders, even the color is approximately the same: from pale yellow to orange. The cap of the chanterelle mushroom is from 5 to 12 centimeters in diameter, irregular in shape, flat, with wrapped, open wavy edges, concave or depressed inward, in some mature individuals it is funnel-shaped. In the people, such a hat is called "in the form of an inverted umbrella." To the touch, the cap of the chanterelle is smooth, with a hard-to-remove skin.

The pulp of chanterelles is fleshy and dense, fibrous in the leg area, white or yellowish in color, has a sour taste and a slight smell of dried fruits. When pressed, the surface of the fungus becomes reddish.

The chanterelle leg is most often the same color as the surface of the cap, sometimes somewhat lighter, has a dense, smooth structure, uniform in shape, slightly narrowed towards the bottom, 1-3 centimeters thick, 4-7 centimeters long.

The surface of the hymenophore is folded, pseudoplastic. Represented by wavy folds falling down the leg. In some species of chanterelles, it can be veiny. The spore powder is yellow in color, the spores themselves are ellipsoidal, 8 * 5 microns in size.

Where, when and in what forests do chanterelles grow?

Chanterelles grow from early June to mid-October, predominantly in coniferous or mixed forests, near spruces, pines or oaks. They are more common in damp areas, in temperate forests among grass, in moss, or in a pile of fallen leaves. Chanterelles often grow in numerous groups, appear en masse after thunderstorms.

Chanterelle species, names, descriptions and photos

There are over 60 types of chanterelles, many of which are edible. Poisonous chanterelles do not exist, although there are also in the genus inedible species, for example, false chanterelle. This fungus also has toxic doppelgangers- for example, mushrooms of the genus Omphalote. Below are some varieties of chanterelles:

Chanterelle ordinary (true chanterelle, cockerel) ( Canthar ellusciba rius)

The common chanterelle grows in deciduous and coniferous forests in June, and then from August to October.

Chanterelle gray ( Cantharellus cinereus)

Edible mushroom gray or brown-black. The hat has a diameter of 1-6 cm, the height of the stem is 3-8 cm, the thickness of the stem is 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center, the edges of the cap have an ash-gray tint. The pulp is elastic, gray or brownish. The hymenophore is folded. The taste of the mushroom is inexpressive, without aroma.

The gray fox grows in mixed and deciduous forests from late July to October. This mushroom can be found on the territory of the European part of Russia, Ukraine, America and countries Western Europe. The gray fox is known to few, so mushroom pickers avoid it.

Chanterelle cinnabar red ( Cantharellus cinnabarinus)

An edible mushroom that is reddish or pinkish red in color. The cap diameter is 1-4 cm, the height of the stem is 2-4 cm, the flesh is fleshy with fibers. The edges of the cap are uneven, curved, the cap itself is concave towards the center. The hymenophore is folded. Thick pseudoplates are pink. Spore powder is pink-cream.

Cinnabar-red chanterelle grows in deciduous forests, mainly oak groves, in the eastern part North America. The mushroom picking season is summer and autumn.

Chanterelle velvety ( Cantharellus friesii)

An edible but rare mushroom with an orange-yellow or reddish cap. The color of the legs is from light yellow to light orange. The cap diameter is 4-5 cm, the height of the stem is 2-4 cm, the diameter of the stem is 1 cm. The cap of a young mushroom has a convex shape, which turns into a funnel-shaped one with age. The flesh of the cap is light orange when cut, whitish-yellowish in the stem. The smell of the mushroom is pleasant, the taste is sour.

The velvety chanterelle grows in the countries of southern and eastern Europe, in deciduous forests on acidic soils. Harvesting season is from July to October.

Chanterelle faceted ( Cantharellus lateritius)

Edible orange-yellow mushroom. The fruiting body has dimensions from 2 to 10 cm. The cap and stem are combined. The shape of the cap is carved with a wavy edge. The pulp of the mushroom is thick and dense, has a pleasant taste and aroma. The diameter of the stem is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder has a yellow-orange color, like the fungus itself.

The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, Malaysia, singly or in groups. You can collect chanterelle mushrooms in summer and autumn.

Chanterelle yellowing (Cantharellus lutescens)

Edible mushroom. The diameter of the cap is from 1 to 6 cm, the length of the leg is 2-5 cm, the thickness of the leg is up to 1.5 cm. The cap and the leg are a single whole, like in other types of chanterelles. The upper part of the cap is yellow-brown, with brown scales. The stem is yellow-orange. The pulp of the mushroom is beige or light orange, has no taste and smell. The spore-bearing surface is most often smooth, rarely wrinkled, and has a beige or yellow-brown tint. Spore powder is beige-orange.

The yellowing chanterelle grows in coniferous forests, on wet soils, bears fruit until the end of summer.

Chanterelle tubular (funnel chanterelle, tubular cantarell, tubular lobe) ( Cantharellus tubaeformis)

An edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, a stem diameter of 0.3-0.8 cm. The cap of a chanterelle has the shape of a funnel with jagged edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tubular leg is yellow or dull yellow. The flesh is firm and white, with a slight bitter taste and pleasant smell earth. The hymenophore is yellowish or bluish-gray in color, consists of rare brittle veins. Beige spore powder.

Trumpet chanterelles grow mainly in coniferous forests, sometimes found in deciduous forests in Europe and North America.

Chanterelle Cantharellus minor

An edible mushroom similar to the common chanterelle, but smaller in size. The diameter of the cap is 0.5-3 cm, the length of the stem is 1.5-6 cm, the thickness of the stem is 0.3-1 cm. The cap of a young mushroom is flat or convex, in a mature mushroom it becomes vase-like. The color of the cap is yellow or orange-yellow. The edge of the cap is wavy. The flesh is yellow, brittle, soft, with a barely perceptible aroma. The hymenophore has the color of a cap. The color of the stem is lighter than that of the cap. The stem is hollow, tapering towards the base. The spore powder is white or yellowish in color.

These mushrooms grow in deciduous forests (most often oak) in eastern North America.

Chanterelle Cantharellus subalbidus

An edible mushroom that is whitish or beige in color. Turns orange when touched. Wet mushroom takes on a light brown hue. The cap diameter is 5-14 cm, the height of the stem is 2-4 cm, the thickness of the stem is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, becoming funnel-shaped as the mushroom grows. Velvet scales are located on the skin of the cap. The pulp of the mushroom has no aroma and taste. The hymenophore has narrow folds. fleshy leg, white color, uneven or smooth. Spore powder is white.

Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles: description and photo. How are they different from edibles?

There are 2 types of mushrooms with which you can confuse an ordinary chanterelle:

Orange talker (inedible mushroom)
Omphaloth olive (poisonous mushroom)

Main differences edible chanterelle from false:

The color of an ordinary edible chanterelle is monophonic: light yellow or light orange. False chanterelle usually has brighter or lighter colors: copper red, bright orange, yellowish white, ocher beige, reddish brown. The middle of the cap of the false chanterelle may differ in color from the edges of the cap. On the hat of the false chanterelle, spots of various shapes can be observed.
The edges of the cap of a real chanterelle are always torn. At false fungus often smooth edges.
The leg of a real chanterelle is thick, the leg of a false chanterelle is thin. In addition, in an edible chanterelle, the hat and leg are a single whole. And in a false chanterelle, the leg is separated from the hat.
Edible chanterelles always grow in groups. False chanterelle can grow singly.
The smell of an edible mushroom is pleasant, unlike an inedible one.
When pressed, the pulp of the edible chanterelle turns red, the color of the false chanterelle does not change.
Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.

False fox or orange talker

Calorie content of chanterelles

The calorie content of chanterelles per 100 g is 19 kcal.

How and how long can fresh chanterelles be stored?

Mushrooms should be stored at a temperature not exceeding +10°C. Freshly harvested chanterelles cannot be kept for more than a day, even in the refrigerator. It is best to start processing them immediately.

How to clean chanterelles?

Mushrooms must be cleaned of debris and damaged mushrooms should be separated from whole ones. Forest debris is removed with a hard brush or soft cloth (sponge). Dirt does not stick to the surface of the chanterelles so strongly that it needs to be cleaned off with a knife. The rotten, softened and damaged parts of the fungus are cut off with a knife. Rubbish is removed from the plates with a brush. This is especially important for subsequent drying.

After cleaning, the chanterelles should be washed well, paying special attention to the cap plates. Usually they are washed in several waters. If a bitter taste is suspected, the mushrooms are soaked for 30-60 minutes.

Why are chanterelles bitter and how to remove bitterness?

There is a natural bitterness in chanterelles, for which they are especially appreciated in cooking and because of which various insects and pests do not like them. Bitterness increases if the mushrooms are not processed immediately after harvest, as well as under the influence of the natural factors listed below. Chanterelles collected can have a bitter taste:

in hot dry weather;
under coniferous trees;
in moss;
next to busy highways and environmentally dirty industrial enterprises;
overgrown mushrooms;
false chanterelles.

It is best to collect and cook young mushrooms with unopened caps. The probability of bitterness in them will be low.

So that the chanterelles do not get bitter, they can be soaked for 30-60 minutes, and then boiled, draining the water after cooking. By the way, you can boil not only in water, but also in milk.

It is better to freeze boiled mushrooms: firstly, it turns out to be more compact, and secondly, when boiled, they will not taste bitter. If you are frozen fresh chanterelles, and after defrosting found that they are bitter, try the following:

boil the mushrooms in boiling salted water. You can add a couple of pinches of citric acid. The bitterness will turn into water, which you then drain.

How to cook and store chanterelles. Cooking methods

In Russia, the chanterelle genus is represented by 4 species. All of them are edible and delicious mushrooms which have long been used in cooking.

From the point of view of blanks, the most interesting is common chanterelle, or real. It is eaten boiled, fried, pickled, pickled and salted.
Chanterelle gray- a very tasty, albeit unsightly-looking mushroom. It goes for making sauces, soups, good in dried form. Both fresh and dried gray chanterelles are used as an additive to various dishes.
Chanterelle yellowing good as in different dishes oh, and in preparations for the winter. It is canned, pickled, dried. Powdered dry chanterelles make amazing soups and sauces.
Chanterelle velvety- a very rare mushroom, it is better not to pick it so that it does not completely disappear from nature.

Chanterelles can:

cook

Cut large chanterelles into slices and cook after boiling over reduced heat for 15-20 minutes. You can boil not only in enamelware, but also in a slow cooker or microwave. If you eat mushrooms immediately after cooking, then the water must be salted. In this case, the broth can be used to prepare various dishes. If after boiling you will fry chanterelles, then it is wiser to leave the water unsalted so that mineral salts do not come out of the mushrooms. In this case, you do not need to cook them for more than 4-5 minutes. First, rinse the dried chanterelles several times in warm water, and then soak in cold water for 2-4 hours. After that, put them to boil in the same water. Let them boil for 40-60 minutes.

fry

It is not necessary to boil the chanterelles before frying. But if you want the mushrooms to definitely not be bitter, it is better to boil them, draining the water after cooking.

Before frying, mushrooms need to be cut: the cap into equal slices, the leg into circles. Since mushrooms contain 90% water, and at a temperature of 60-70 ° liquid leaves the fruiting bodies, they begin to fry only after this juice has evaporated. In a frying pan, fry finely chopped onion in oil, then put the chanterelles and fry until the released moisture has evaporated. Then salt, if desired, add sour cream and simmer until cooked for 15-20 minutes. Chanterelles can also be baked and stewed.

salt

AT different sources the salting of chanterelles is treated differently. Some say that these forest dwellers good in any form, except salty. Others give different salting recipes and argue that salted chanterelles have a right to exist. They say that chanterelles prepared in this way are somewhat harsh and inexpressive in taste.

Chanterelles are salted in a cold and hot way. For cold salting, mushrooms are washed and soaked for a day in water with salt and citric acid (per liter of water: 1 tablespoon of salt and 2 grams of citric acid). You don't need to boil them. The chanterelles, dried after soaking, are laid out in prepared dishes: enameled, wooden or glass. First, the bottom of the container is sprinkled with salt, after which the mushrooms are laid out with hats down in layers of 6 cm, sprinkling each of them with salt (50 g of salt per kilogram of chanterelles), dill, chopped garlic, currant leaf, horseradish, cherry, cumin. Mushrooms are covered from above with a light cloth, the dishes are covered with a lid that freely enters into it and pressed down with oppression. 1-2 days kept warm for fermentation, then taken out in the cold. You can eat chanterelles after 1.5 months from the moment of salting.

marinate

Marinated chanterelles with subsequent pasteurization. Before harvesting, the fruiting bodies of common chanterelles must be thoroughly cleaned and washed. Cut large mushrooms into 4 pieces, leave small ones whole. For 15 minutes they are boiled in salt water with citric acid. Hot chanterelles are laid out in prepared jars and poured with marinade so that 2 cm is left to the edge of the jar. On top, you can add onion rings, laurel leaves, pieces of horseradish root. Covered jars are pasteurized for 2 minutes - this is the optimal time for preserving B vitamins in mushrooms. Pickled chanterelles should be stored at a temperature of 0 to 15 ° in a dry cellar.

Marinated chanterelles without pasteurization. First, the mushrooms are boiled in salt water for about 15 minutes. Then prepare the marinade - boil water with the addition of salt and vinegar. Mushrooms are placed in a boiling marinade and boiled for 20 minutes. 3 minutes before the end of cooking add spices and sugar. Chanterelles are laid out in sterilized jars, poured with the marinade in which they were boiled, and rolled up.

sour

Washed chanterelles are cut into equal slices. Water is poured into the pan, put (for 1 kg of chanterelles) 1 tablespoon of salt, 3 g of citric acid. Bring to a boil and then add the mushrooms, cook for 20 minutes. At the same time, they are stirred and the resulting foam is removed. Then the mushrooms are thrown into a colander, washed with cold water and dried. Bring the filling to a boil, but do not boil: take 5 tablespoons of salt and 2 tablespoons of sugar per liter of water. Cool the solution to 40°C. Add whey skimmed sour milk (20 g per 1 liter of solution). Three-liter jars are filled with mushrooms, poured with prepared liquid. Keep warm for three days, and then take out to the cold.

dry

Healthy, unwashed, but well-peeled mushrooms are cut into slices 3-5 mm thick along the fruiting body. Sliced chanterelles are placed on a drying board or in a special dryer so that they do not touch each other. Chanterelles can be dried in well-ventilated rooms, outdoors (in the shade or in the sun), in a dryer, in an oven, in an oven.

First, the mushrooms are dried at a low temperature (60-65 °) so that the juice does not flow out of them, and then at a higher temperature. When drying mushrooms in the sun, it is important to ensure that dew and rain do not get on them. Chanterelles are considered well dried if the mushroom slices crumble finely between the fingers. Store dried chanterelles in tin, glass or plastic containers with tight fitting lids.

How to freeze chanterelles for the winter?

Before freezing, the mushrooms must be thoroughly washed and dried well, laid out on a cloth. You can freeze fresh, boiled, baked and fried chanterelles. Fresh (raw) mushrooms may taste bitter after defrosting. Therefore, before freezing, it is better to boil them in water or milk, fry in solid butter or bake in the oven.

Prepared and dried mushrooms can be put into freezer bags, food containers made of polymers, metal or glass, in the latter case filling the containers by 90%. Close tightly so that the products do not come into contact with air. Store in a freezer at -18°C for one year.

You need to defrost mushrooms on the bottom shelf of the refrigerator at a temperature of + 4 ° C. To defrost, do not heat them or pour boiling water over them. In addition, thawed mushrooms cannot be re-frozen. If they accidentally thawed due to a breakdown in the refrigerator, and you want to freeze them again, then this can be done by pre-boiling or frying the mushrooms.

The chinomannose contained in chanterelles helps to cope with helminths that have infected a person. However, this polysaccharide is destroyed during heat treatment already at 50 ° C, and salt kills it during salting. Therefore, herbalists advise using an alcohol infusion of chanterelles for treatment.
The pharmacy sells the drug "Fungo-Shi - chanterelles", intended for the treatment of helminthiasis. Chanterelle medicine was developed by Russian scientists and tested in Russia and abroad.
The antibiotic contained in the composition of chanterelles blocks the development of tuberculosis bacillus.
Chanterelles often grow in the form of "witch rings". In ancient times, European peoples mystified such phenomena. They attributed the appearance of the rings to the covens of witches, the tricks of the elves. Now scientists explain this by the fact that the spore that fell to the ground forms a mycelium, which grows evenly in all directions, forming an even circle. And the middle part of the mycelium gradually dies off.
The name "chanterelle" did not come from the word fox. The name of mushrooms comes from the Old Russian adjective "fox" - yellow. Both the animal and the mushroom are named for their color.
Although there are vitamins in mushrooms, they are completely destroyed when cooking. The exception is pickled mushrooms rich in vitamin C.
If a pine or birch grows near the house, then you can try to grow your chanterelles under them. Mash mushroom caps, put them, without burying, on the surface of the soil near the tree, water and mulch on top with pine needles or birch leaves.
Chanterelles contain the highest amount of fat in comparison with other mushrooms - 2.4%. Fats in mushrooms are concentrated mainly in the spore-bearing layer, in chanterelles - in the plates.

Chanterelles (mushrooms): description and photo

Where, when and in what forests do chanterelles grow?

Chanterelle species, names, descriptions and photos

There are over 60 types of chanterelles, many of which are edible. Poisonous chanterelles do not exist, although there are inedible species in the genus, for example, a false chanterelle. Also, this mushroom has poisonous counterparts - for example, mushrooms of the genus Omphalote. Below are some varieties of chanterelles:

Chanterelle ordinary (true chanterelle, cockerel) ( Canthar ellusciba rius)

The common chanterelle grows in deciduous and coniferous forests in June, and then from August to October.

Chanterelle gray ( Cantharellus cinereus)

The gray fox grows in mixed and deciduous forests from late July to October. This mushroom can be found on the territory of the European part of Russia, Ukraine, America and Western Europe. The gray fox is known to few, so mushroom pickers avoid it.

Chanterelle cinnabar red ( Cantharellus cinnabarinus)

The cinnabar chanterelle grows in deciduous forests, predominantly oak groves, in eastern North America. The mushroom picking season is summer and autumn.

Chanterelle velvety ( Cantharellus friesii)

The velvety chanterelle grows in the countries of southern and eastern Europe, in deciduous forests on acidic soils. Harvesting season is from July to October.

Chanterelle faceted ( Cantharellus lateritius)

The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, Malaysia, singly or in groups. You can collect chanterelle mushrooms in summer and autumn.

Chanterelle yellowing (Cantharellus lutescens)

The yellowing chanterelle grows in coniferous forests, on moist soils, bears fruit until the end of summer.

Chanterelle tubular (funnel chanterelle, tubular cantarell, tubular lobe) ( Cantharellus tubaeformis)

An edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, a stem diameter of 0.3-0.8 cm. The cap of a chanterelle has the shape of a funnel with jagged edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tubular leg is yellow or dull yellow. The flesh is firm and white, with a slight bitter taste and a pleasant smell of earth. The hymenophore is yellowish or bluish-gray in color, consists of rare brittle veins. Beige spore powder.

Trumpet chanterelles grow mainly in coniferous forests, sometimes found in deciduous forests in Europe and North America.

Chanterelle Cantharellus minor

These mushrooms grow in deciduous forests (most often oak) in eastern North America.

Chanterelle Cantharellus subalbidus

An edible mushroom that is whitish or beige in color. Turns orange when touched. Wet mushroom takes on a light brown hue. The cap diameter is 5-14 cm, the height of the stem is 2-4 cm, the thickness of the stem is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, becoming funnel-shaped as the mushroom grows. Velvet scales are located on the skin of the cap. The pulp of the mushroom has no aroma and taste. The hymenophore has narrow folds. The leg is fleshy, white, uneven or smooth. Spore powder is white.

Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles: description and photo. How are they different from edibles?

There are 2 types of mushrooms with which you can confuse an ordinary chanterelle:

Orange talker (inedible mushroom)
Omphaloth olive (poisonous mushroom)

The main differences between an edible chanterelle and a false one:

The color of an ordinary edible chanterelle is monophonic: light yellow or light orange. False chanterelle usually has brighter or lighter colors: copper red, bright orange, yellowish white, ocher beige, reddish brown. The middle of the cap of the false chanterelle may differ in color from the edges of the cap. On the hat of the false chanterelle, spots of various shapes can be observed.
The edges of the cap of a real chanterelle are always torn. The false mushroom often has smooth edges.
The leg of a real chanterelle is thick, the leg of a false chanterelle is thin. In addition, in an edible chanterelle, the hat and leg are a single whole. And in a false chanterelle, the leg is separated from the hat.
Edible chanterelles always grow in groups. False chanterelle can grow singly.
The smell of an edible mushroom is pleasant, unlike an inedible one.
When pressed, the pulp of the edible chanterelle turns red, the color of the false chanterelle does not change.
Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.

False fox or orange talker

Calorie content of chanterelles

The calorie content of chanterelles per 100 g is 19 kcal.

How and how long can fresh chanterelles be stored?

How to clean chanterelles?

Why are chanterelles bitter and how to remove bitterness?

in hot dry weather;
under coniferous trees;
in moss;
next to busy highways and environmentally dirty industrial enterprises;
overgrown mushrooms;
false foxes.

It is best to collect and cook young mushrooms with unopened caps. The probability of bitterness in them will be low.

So that the chanterelles do not get bitter, they can be soaked for 30-60 minutes, and then boiled, draining the water after cooking. By the way, you can boil not only in water, but also in milk.

It is better to freeze boiled mushrooms: firstly, it turns out to be more compact, and secondly, when boiled, they will not taste bitter. If you have frozen fresh chanterelles, and after defrosting you find that they are bitter, try the following:

boil the mushrooms in boiling salted water. You can add a couple of pinches of citric acid. The bitterness will turn into water, which you then drain.

How to cook and store chanterelles. Cooking methods

In Russia, the chanterelle genus is represented by 4 species. All of them are edible and tasty mushrooms that have long been used in cooking.

From the point of view of blanks, the most interesting is common chanterelle, or real. It is eaten boiled, fried, pickled, pickled and salted.
Chanterelle gray- a very tasty, albeit unsightly-looking mushroom. It goes for making sauces, soups, good in dried form. Both fresh and dried gray chanterelles are used as an additive to various dishes.
Chanterelle yellowing good both in different dishes and in preparations for the winter. It is canned, pickled, dried. Powdered dry chanterelles make amazing soups and sauces.
Chanterelle velvety- a very rare mushroom, it is better not to pick it so that it does not completely disappear from nature.

Chanterelles can:

cook

fry

It is not necessary to boil the chanterelles before frying. But if you want the mushrooms to definitely not be bitter, it is better to boil them, draining the water after cooking.

salt

In different sources, salting chanterelles is treated differently. Some say that these forest dwellers are good in any form, except for salty ones. Others give different salting recipes and argue that salted chanterelles have a right to exist. They say that chanterelles prepared in this way are somewhat harsh and inexpressive in taste.

marinate

sour

dry

How to freeze chanterelles for the winter?

The chinomannose contained in chanterelles helps to cope with helminths that have infected a person. However, this polysaccharide is destroyed during heat treatment already at 50 ° C, and salt kills it during salting. Therefore, herbalists advise using an alcohol infusion of chanterelles for treatment.
The pharmacy sells the drug "Fungo-Shi - chanterelles", intended for the treatment of helminthiasis. Chanterelle medicine was developed by Russian scientists and tested in Russia and abroad.
The antibiotic contained in the composition of chanterelles blocks the development of tuberculosis bacillus.
Chanterelles often grow in the form of "witch rings". In ancient times, European peoples mystified such phenomena. They attributed the appearance of the rings to the covens of witches, the tricks of the elves. Now scientists explain this by the fact that the spore that fell to the ground forms a mycelium, which grows evenly in all directions, forming an even circle. And the middle part of the mycelium gradually dies off.
The name "chanterelle" did not come from the word fox. The name of mushrooms comes from the Old Russian adjective "fox" - yellow. Both the animal and the mushroom are named for their color.
Although there are vitamins in mushrooms, they are completely destroyed during cooking. The exception is pickled mushrooms rich in vitamin C.
If a pine or birch grows near the house, then you can try to grow your chanterelles under them. Mash mushroom caps, put them, without burying, on the surface of the soil near the tree, water and mulch on top with pine needles or birch leaves.
Chanterelles contain the highest amount of fat in comparison with other mushrooms - 2.4%. Fats in mushrooms are concentrated mainly in the spore-bearing layer, in chanterelles - in the plates.

Among the many mushrooms, chanterelles are the most popular. These are edible mushrooms that range in color from pale yellow to orange. They have quite unusual shape- the center of the cap is concave inward, the edges are wrapped, uneven.

The chanterelle leg is small, strong, the same color as the hat. It should also be noted that the lower part of the fungus is tightly fused with the upper. The mushroom itself is small - the diameter of the cap is from 2 to 10 cm.

Chanterelle species

Representatives of the Chanterelle family have about 60 species, most of them can be eaten. Here are the most common types of chanterelles:

Mushroom suitable for human consumption. The diameter of the cap is from 2 to 10 cm, the stem is up to 7 cm. The color is pale yellow or yellow. The lower surface of the cap is covered with folds. The skin is smooth, does not separate from the pulp of the chanterelle. This mushroom grows in coniferous and deciduous forests with summer period and until the middle of autumn.

Edible mushroom. Small in size - the cap is up to 4 cm in diameter, the stem is 2–5 cm. The color of the mushroom ranges from pale red to red. The hat is shaped like a funnel. Favorite place The habitat of the cinnabar-red chanterelle is a deciduous forest, and especially an oak grove. These mushrooms are harvested from mid-June to early October.

Chanterelle velvety

An edible mushroom that can hardly be found at the edge of the forest. The color is the same as the common fox. The mushroom is fragrant, sour in taste. The velvety chanterelle usually grows in a deciduous forest from the middle of the summer period to the beginning of autumn.

Mushroom edible. The hat is up to 6 cm in diameter, the stem is up to 8 cm in height. Hat color is dark grey. The pulp of the gray chanterelle is elastic, pale gray in color. The gray chanterelle does not exude a pronounced smell and taste. Usually this type of chanterelle is found in mixed and deciduous forests from summer to mid-autumn.

Chanterelle faceted

Small edible mushroom (2–12 cm). The color of the cap is rich yellow or orange. The mushroom has a rather dense pulp with an expressive smell. Mushroom pickers collect faceted chanterelle in oak groves from July to mid-October.

Characteristic features of the common chanterelle

The common chanterelle is also called the real chanterelle or cockerel. It is the most common species in its genus. The mushroom is quite small: the diameter of the cap rarely exceeds 10 cm, the height of the stem is within 4–6 cm, and its thickness is 1–3 cm.

The cap of the chanterelle smoothly passes into the stem of the mushroom due to its funnel-shaped shape. Chanterelle skin is smooth to the touch and matte. It is difficult to separate it from the dense pulp. The lower surface of the cap is covered with folds that go down the stem. Chanterelle ordinary exudes a pleasant fruity aroma.

Also, a real chanterelle is different in that worms and insect larvae are not present in the pulp. After maturation, the fungus does not rot, but simply dries out. This is due to the peculiarities of the chemical composition of chanterelles.

Due to its color, the chanterelle often becomes prey " silent hunting”, as it is easy to notice and grows large groups. Most often, the chanterelle grows in areas with high humidity, in mixed and coniferous forests, especially in well-lit areas in fallen leaves, moss or dried grass.

Collecting chanterelles begins in mid-July and ends in October. AT in large numbers chanterelles grow after heavy rains. It is better to collect pale yellow chanterelles, since overripe mushrooms have a bright orange color, they should be avoided.

false chanterelles

The common chanterelle has many twins, among which there are conditionally edible and poisonous mushrooms. Most often, a real chanterelle is confused with a velvety chanterelle or faceted one, since at first glance they appearance very similar to the common fox. But in a velvety chanterelle, the color is more saturated and tends to orange, and in a faceted chanterelle, the surface under the hat is smoother than that of an ordinary chanterelle, and the flesh is not elastic, but brittle.

Talker orange or false fox

It has a great resemblance to the common chanterelle due to its color. But these mushrooms belong to different families. FROM recently orange talker is considered a conditionally edible mushroom, which requires thorough processing before eating. But expressed palatability the false fox does not.

hedgehog yellow

Also, the twin of the common chanterelle is blackberry yellow. A distinctive feature of the twin mushroom is the small spines on the surface of the cap. Yellow blackberry is an edible mushroom, young mushrooms of this species can be used immediately for cooking, while more mature ones require additional processing to improve the taste.

Omphalote olive

The most dangerous double of the chanterelle can be called omfalot olive because it is poisonous. But in our area, it is almost never found.

So, in order for real chanterelles to get into the basket, you need to pay attention to:

mushroom color. In the common chanterelle, the color of the cap is pale yellow and uniform, while in false chanterelles it is from orange-yellow to red-brown.
Hat. In a real chanterelle, the edges of the cap are uneven, curved. Smooth edges are observed in twin mushrooms.
Leg. In an ordinary chanterelle, the legs are not hollow and very dense, in a false chanterelle, a hollow leg.
Smell. Chanterelle ordinary has a pleasant fruity aroma, false chanterelles do not have a pronounced smell.
Presence of worms or insect larvae. The common fox is different from its own false twins the absence of any larvae and wormholes.

The composition and useful properties of chanterelles

The common chanterelle can be called the champion among mushrooms in terms of the content of vitamins and microelements in its pulp. Among the vitamins, vitamin A, B1, PP should be noted. The following components make the fox unique:

It should be said that the beneficial properties of chanterelles can only be obtained with proper processing of mushrooms. Otherwise, all medicinal substances will be destroyed.

Treatment with chanterelles

Based on the chemical composition, chanterelles are very useful helpers in the fight against:

Infectious diseases. In folk medicine, chanterelles have long been used to treat tonsillitis, bronchitis, furunculosis.
Tuberculosis. Thanks to the powerful active substances in the composition of chanterelles, the treatment is more effective and recovery is faster.
Diseases of the liver and pancreas.
Overweight.
Worm infestations.

How to prepare and store chanterelles for medicinal purposes

But before using chanterelles for treatment, it is necessary to properly collect them and give them the necessary processing.

FROM harvested mushrooms dry brush to remove dirt and debris. The more carefully this is done, the longer their shelf life will be. Fresh chanterelles do not need to be wetted. After that, you can store chanterelles in the refrigerator for no more than 10 days.

The pulp of dried chanterelles can become "rubber", so they are usually ground into a powder that has a shelf life of about a year. The temperature during drying of mushrooms should not exceed 40°C.

Accordingly, for medicinal purposes, chanterelles are eaten fresh or in powder form. The powder is added to ready meals. boiled and fried mushrooms will have much less useful substances.

Contraindications

Among the contraindications to the use of chanterelles are:

Individual intolerance to chanterelles or mushrooms in general.
Age up to three years.
Pregnancy.
breastfeeding period.

Caution should be taken with chanterelles for people suffering from diseases of the gastrointestinal tract, as mushrooms are hard to digest foods. It is also important to pay attention that the chanterelles were collected in an ecologically clean area and were not overripe.

Chanterelle recipes

Chanterelles are widely used in the preparation of various dishes, and therefore are a welcome find for any mushroom picker. Used in cooking as fresh mushrooms, and dried. Here are some recipes for making chanterelles.

Chanterelles in a rustic way

It will take:

500 g fresh chanterelles,
3 art. tablespoons chopped onion
100 g vegetable oil,
ground black pepper, salt.

Cooking:

Boil prepared mushrooms in salted water and cut.
Heat oil in a large frying pan.
Put the mushrooms into the pan along with the onion, salt and pepper.
Simmer over low heat for about an hour.
Sprinkle with chopped herbs before serving.

Salad with chicken and mushrooms

It will take:

150 g boiled chicken,
250 g boiled chanterelles,
30 g cheese
2 boiled eggs
1 pickled cucumber
1 onion
1 st. a spoonful of vegetable oil
4 tbsp. mayonnaise spoons,
herbs, salt.

Cooking:

Chop the onion and fry in oil.
Cheese grate on a coarse grater.
Chop the eggs.
Mushrooms, chicken and cucumber cut into strips.
Combine the prepared ingredients, salt, add mayonnaise and mix.

mushroom gravy

It will take:

150 g dried chanterelles,
100 g flour
100 g butter,
200 g sour cream
salt, black ground pepper.

Cooking:

Soak the mushrooms, boil and chop.
Strain the broth.
Pass the flour in butter, then gradually pour in the broth, salt, pepper, sour cream, mushrooms and boil.

Therefore, the fox is very useful mushroom with a unique composition. It is used not only as an ingredient for various dishes, but also as a medicine. It is important to distinguish the common fox from its dangerous counterparts. You should also pay attention to contraindications for eating chanterelles. Subject to all the rules of collection and preparation, dishes from chanterelles will delight you with excellent taste.