Common chanterelle: mushroom description, photo and drying tips. Are false chanterelles poisonous and how to distinguish them from edible species? Chanterelle animals and chanterelle mushrooms

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 summer period 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, all the useful substances that are in the composition of the common chanterelle are destroyed during heat treatment, as well as when salt is added to the mushrooms. That is why in pickled or fried chanterelles there are simply no medicinal properties.

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.

There are two types of inedible chanterelles 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. it poisonous mushroom widely distributed 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.

If you went to the forest for chanterelle mushrooms, but did not find it, do not despair. Walk the next day in the same places. You may well catch a yellow delicious mushroom where they didn't even smell yesterday! Yes, yes, these wonderful mushrooms have just such a feature. They very often "pop out" in just one night.

Chanterelles are considered one of the most delicious mushrooms growing in our latitudes. They can be of different shades - there is a light variety that has a pale yellow color, and brighter - a reddish hue, similar to the yolk in color.

Chanterelle species

In total, there are a lot of varieties of this mushroom in the world. They all belong to the same Lisichkov family. We most often meet only two types:

Chanterelle, which is also called yellow or real, has a brighter color.

other names of which are winter, autumn, funnel-shaped. It has a pale color.

Chanterelles are mushrooms with excellent qualities. They are delicious and safe. They are practically not eaten by worms and insects.

Why is it called fox?

Why did these mushrooms get such an interesting name? Is it because of his resemblance to a small fluffy animal? Partly yes. Firstly, in the old days these mushrooms were called in a completely different way - cockerels. Then the yellow color had a completely different name - "fox". From him came the name of the cunning little animal - “fox” or “foxes”. Accordingly, mushrooms were also named so due to their unusual beautiful color.

The yellowness of their chanterelles is due to the high content of carotene. It is he who gives a bright color and carrots.

But it is worth remembering the cunning nature of mushrooms, similar to the little animal of the same name. Chanterelles know how to hide well, despite their rather bright color.

Description of the mushroom with a photo

Previously, the chanterelle was attributed to agaric mushrooms. But today the opinion on this matter has changed, it was recognized as a non-lamellar fungus. It is very important to be able to distinguish a fox from false mushrooms, which may be similar to her, but dangerous to health. Therefore, let's take one fungus - an ordinary chanterelle, and consider it in more detail.

Hat

Let's start with the hat, which the mushroom picker will see first of all in the forest. In young mushrooms, it has a smooth surface, convex shape. Small chanterelles practically consist of one hat, their leg cannot be seen - too tiny, hidden under the "umbrella".

Over time, the hat loses its ideal shape, its edges become waviness. An adult mushroom is distinguished by its middle. A dot appears in the very center of the cap, as if pressed inward. Therefore, large chanterelles become a little like a funnel. Adult mushrooms can have caps reaching 7 cm in size.

Plates are hidden under the mushroom cap. But, since today the chanterelle belongs to non-lamellar mushrooms, it would be more correct to call this part the outgrowths of the fruiting body. They are wrinkled. When pressed with a finger or fingernail, the color should not change to a darker or lighter one.

Inside the mushroom, the most delicious thing awaits us - the pulp. The chanterelle has the same color as the surface. Yellow, sometimes brighter or paler, the flesh does not change its hue at the cut points. Her smell is just wonderful, characteristic of edible mushrooms. The pulp does not crumble, but over time it loses its tenderness. Old chanterelles become harsh, "rubber". In addition, with age, these mushrooms acquire the ability to absorb more moisture and begin to quickly soak in the rain.

Leg

And finally, we have reached the last part of the chanterelle - its legs. As a rule, it has a solid shape, inside it is not hollow, it consists entirely of pulp. Its shape is such that it slowly turns into outgrowths, which, in turn, end at the outer edge of the cap. The size of the stem, as, indeed, of the whole fungus, depends on the area where it grows. But on average, the stem can reach 8 cm in an adult mushroom that grows in wetlands.

How to cook

Chanterelles are suitable for preparing a large number of delicious dishes. You can make snacks and soups, sandwiches, hot blues, etc. with them. Their taste qualities are simply incomparable. Therefore, these mushrooms are very popular.

This mushroom is widely used by culinary specialists in European countries. Its popularity is also due to the content of useful substances - zinc, copper, amino acids, as well as vitamins PP, A, B1.

The taste of chanterelles is also different because such mushrooms are practically not grown in an artificial environment. They can only be enjoyed after a pleasant and successful hike in the forest!

fried

Fried mushrooms are one of the favorite dishes of many people. Chanterelles are great for frying or stewing. At the same time, sour cream is most often added to them. This dish can be ordered in many expensive restaurants. And you can just cook at home, it's not difficult and fast enough.

First of all, the mushrooms must be boiled. After that, they are washed and placed in a pan. The top of the container is covered with a lid. So the mushrooms need to be stewed for about half an hour. After the expiration of this time, it is time to add the main spice - salt, to taste. Now you can add other ingredients. These include fried onions, sour cream. Combining all this with our chanterelles, bring to a boil. Everything - chanterelles in sour cream are ready. You can decorate them with greenery. By the way, many note one secret. To make the dish tastier, the onion must be fried not on vegetable oil, but on fat.

Some people cook this dish differently. Chanterelles are simply washed well, cleaned. Without boiling them first, the mushrooms begin to stew in sour cream or cream. This process should last at least 45-60 minutes. At the very end, you can add a couple more tablespoons of sour cream with a high percentage of fat, but so that it does not have time to boil with mushrooms.

baked

Baked chanterelles deserve no less attention. To prepare such, it is necessary to clean the mushrooms well, rinse and finely chop.

Then they need to be boiled, but not for a long time - only about 5 minutes. After draining the water in which the mushrooms were boiled, they need to be poured into the pan.

Add a sufficient amount of vegetable oil there and simmer the chanterelles for about 25-35 minutes. In this case, the mushrooms must be covered with a lid.

After completing this process, the chanterelles need to be salted. Now it's time to lay out the "saffron mushrooms" in a baking dish, of course, previously greased.

A mass of grated hard cheese mixed with mayonnaise. Mushrooms are cooked in the oven for only 15-20 minutes.

Casserole

From the same ingredients, you can cook a casserole, alternating layers of mushrooms and cheese with mayonnaise. The last one should be on top. The casserole is considered ready when the cheese layer acquires a golden crust.

Liquid dishes from chanterelles are prepared by the most different ways. Here is one of them. Chanterelles must be washed and cut. You also need to prepare the onion - peel, chop, fry in lard or vegetable oil. When everything is ready, combine the onions and mushrooms.

Now you need to add a little water to the composition - only about 3 teaspoons. It is necessary to extinguish all this on low heat for up to half an hour, maybe a little less. Soup preparation is ready.

You can also add other ingredients to it, according to your taste - diluted flour, which will add density, pearl barley.

From vegetables, chopped potatoes, carrots, previously grated, are added to such a soup. This delicious soup should be served with sour cream and fresh chopped herbs.

It is worth noting that the chanterelles themselves give a wonderful broth - very fragrant, rich. Therefore, it is not necessary to fry the onion, not everyone likes it, and it can slightly interrupt the aroma of mushrooms.

Do not forget that when cooking, you need to drain the first water - after the mushrooms just boil. They are washed and filled with fresh clean water.

Who doesn't love pickled mushrooms? And chanterelles in this regard are simply incomparable. They are not only tasty, but also look very beautiful on the table.

To prepare such a miracle, you can use the following recipe. Chanterelles are thoroughly cleaned and washed in several waters. The output should be about 1 kg of raw materials. Then the yellow mushrooms must be boiled - not for long, for about 10-20 minutes. When the mushrooms are ready, they need to be drained. A colander is perfect for this. Now the chanterelles must be poured with clean water and boiled again, for about half an hour. This clear liquid with chanterelle broth will later be used to make the marinade.

So, we make the marinade as follows.

For 1 liter of liquid, you need to take a bay leaf, 1 tsp. sugar, cloves (2 pieces) and a few pieces of whole allspice. As for salt, 1 tbsp is enough. l. Bay leaf can be obtained after a while. He will have time to give his aroma in 20 minutes. And if it remains until it cools, it can spoil the overall taste a little too much. strong smell. Another important ingredient is vinegar. 8% will do, about 2/3 of a regular glass.

When everything is ready, the mushrooms, along with the fragrant marinade, are laid out in glass jars. You need to keep such a dish in a cold place.

It is important to note that if you close pickled chanterelles or other mushrooms with metal lids, then you need to eat them as quickly as possible - even within current year. Otherwise, there is a risk of botulism.

Many people note that after freezing, chanterelles lose their taste. They seem to get bitter. But what to do? Often mushroom pickers who are lucky collect a lot of yellow mushrooms - a bucket or even a few! They can be stored fresh for no more than a day, after which they begin to deteriorate, lose their value. Of course, you can eat a little by preparing a casserole or soup, stewed mushrooms, or marinate. But in order to eat chanterelles in winter as if they had just been brought from the forest, it is best to freeze them. And do not believe the one who said that they will become bitter. These people just don't know how to freeze chanterelles properly!

First of all, you need to properly prepare the mushrooms. This applies not only to chanterelles, but also to others. forest dwellers with a hat.

1. Firstly, if you don’t have the strength or time to clean them immediately after harvesting, then you need to leave the mushrooms in a cold place. In heat, chanterelles lose their qualities very quickly.
2. Secondly, you need to carefully sort out your prey and sort by size. Old chanterelles can be immediately sent to the kitchen for fast food. But the young ones are the most for freezing.
3. And, thirdly, the mushrooms need to be cleaned and washed, preferably under running water, and not in a basin. But you don't have to soak them. They will pick up moisture, for freezing it is superfluous.

On the contrary, the washed mushrooms need to be drained and held a little in a colander so that the liquid is well glassed. After that, you can put the chanterelles on a towel, for example, paper. They dry well and are ready to freeze.

To freeze chanterelles and store them longer, you can use two methods. According to the first, you need to take bags or containers into which washed and dried mushrooms are poured. But in this case, it is not always possible to avoid the appearance of buckwheat, which has already been discussed before.

The second method allows you to prevent the appearance of bitterness. But mushrooms can lose more useful properties. Before freezing, it is recommended to pour chanterelles with water and bring to a boil. You can salt them a little. Freeze mushrooms for no more than 20 minutes. Next, the chanterelles need to be drained, washed and dried, laid out on a paper towel. Now you can put the mushrooms in a thin layer on a board or pallet and send it to the freezer. After they harden, the mushrooms are placed in containers or bags for longer storage.

In both cases, it is very important to consider one point. It is impossible to defrost and freeze mushrooms several times, including chanterelles. Therefore, when using the first method, the portions should be such that all the mushrooms are used at once. And the second method allows you to simply pour the right amount of chanterelles without defrosting them. By this, by the way, this method of freezing also favorably differs from the other.

How long can chanterelles be stored frozen? According to mushroom experts, you should not keep them longer than 90 days. But for this, we freeze the mushrooms so that we can enjoy them all the time until the new season of chanterelles comes. Indeed, they can be stored for longer. But you can’t argue with some arguments: over time, the qualities of mushrooms are lost. Even in the freezer, you can not save for very for a long time excellent taste of mushrooms, their aroma.

Chanterelles are clear favorites among many mushroom pickers. And this is not surprising, given all their qualities. But there is one “but” to which you need to pay attention. These mushrooms have a counterpart - the mushroom is not edible. Very often people confuse a real fox with him, especially inexperienced mushroom pickers. In this case, instead of tasty dishes from fragrant chanterelles, you can get poisoning and indigestion. Therefore, it is worth going to the forest for chanterelles with a person who knows these mushrooms well. Or, first, study everything about yellow mushrooms and their counterparts.

You can confuse fox mushrooms with false chanterelle. it agaric mushrooms that belong to the Svinushkovye family.

There are several signs by which these two fungi are distinguished:

Smell

In false chanterelles, it is rather unpleasant;

Color

The false chanterelle has a brighter hat. Its color is not yellow, but a bright ocher-orange. The plates also differ in color. They may be orange with a reddish tinge. The pulp of the false chanterelle sometimes has a pink color.

Leg

It is quite fragile in a false mushroom. In addition, the leg is darker towards the bottom, at the base.

The form

False chanterelles do not have such pronounced waves on the hat as real ones.

Today, most experts consider the false fox to be non-venomous. But this mushroom is of a much worse quality than edible varieties of chanterelles. When using a false yellow mushroom, you can get an upset stomach.

Video about mushrooms growing in central Russia - Chanterelles: video

Chanterelles- quite beautiful, tasty and useful mushrooms. Due to their bright yellow color, they are clearly visible in the forest and are difficult to confuse with other types of mushrooms.

Let's take a closer look: where and when to collect chanterelles, types of chanterelles, description and photo, useful and medicinal properties, storage and preparation for the winter.

Chanterelles - description and photo

Golden-colored mushrooms have a delicate fruity smell, slightly reminiscent of apricot.

They are common in Europe, Russia, Africa, Mexico, the Himalayas.

Hat and leg chanterelles looks whole, without visible borders, approximately the same color from pale yellow to orange.

Hat diameter 5-12 cm, irregular shape with wavy edges, funnel-shaped or concave, smooth with hard-to-remove skin.

The pulp is dense and fleshy, white or yellowish in color with a slight smell of fruit, a little spicy taste. The surface of the chanterelle becomes reddish when pressed.

Chanterelle leg dense, with a smooth structure, narrowed towards the bottom up to 3 cm thick and up to 7 cm long.

Hymenophore surface represented by wavy folds falling down the leg.

spore powder yellow color.

In what forest do chanterelles grow and when to collect?

From June to mid-October, chanterelles can be found mainly in coniferous forests, as well as in mixed. More often, mushrooms are found in damp areas, in moss, among grass, near pines, firs, oaks.

You can meet chanterelles in numerous groups that appear en masse after thunderstorms.

Types of chanterelles photo and description

Most species of chanterelles are edible. There are more than 60 species of chanterelles, there are no poisonous ones, but there are not edible species- false chanterelle, for example.

Chanterelle ordinary - edible mushroom. Hat 2-12 cm in diameter. Mushrooms with fleshy pulp, yellow at the edges, and white at the cut. Chanterelle ordinary taste with sourness. Grows in conifers and deciduous forests from June to October.

Chanterelle gray- edible mushroom. The color of the chanterelle is from gray to brown-black. A hat up to 6 cm in diameter, with wavy edges and a recess in the center, the edges are ash- gray color.

Elastic pulp of gray color, with inexpressive taste and without aroma.

The gray fox grows in deciduous forests from June to October. This species is little known to mushroom pickers, they avoid it.

Chanterelle cinnabar red - edible mushroom. The color of the chanterelle is reddish or pinkish red. The cap is up to 4 cm in diameter, the stem is up to 4 cm high. The flesh is fleshy with fibers. The hat is concave to the center with uneven curved edges. You can find cinnabar-red chanterelle in oak groves in the eastern part North America. Mushroom picking takes place in summer and autumn.

Chanterelle velvety - a rare, edible mushroom. The cap is orange-yellow or reddish, up to 5 cm in diameter, convex, becoming funnel-shaped with time. The flesh is light orange with pleasant smell. Chanterelle velvety grows in deciduous forests of eastern and southern Europe on acidic soils. This mushroom is harvested from July to October.

Chanterelle yellowing - edible mushroom. Hat up to 6 cm in diameter, yellowish-brown, covered with scales. The flesh on the cut is beige, tasteless and odorless. Can be found in coniferous forests, on wet soils during the summer.

Chanterelle tubular - edible mushroom. Hat up to 8 cm in diameter, funnel-shaped with jagged edges, grayish-yellow. The pulp is dense, white on the cut, has a pleasant smell of earth and has a bitter taste. It mainly grows in coniferous forests.

Chanterelle Cantharellus minor - looks like a common chanterelle, an edible mushroom. Hat up to 3 cm in diameter, orange-yellow, with wavy edges. The pulp is soft, brittle, yellow. Such a fox grows in the oak forests of North America.

False chanterelles - photo and description

The common chanterelle can be confused with two types of mushrooms:

Omphaloth olive (poisonous mushroom)

and orange talker (inedible mushroom)

How to distinguish false chanterelles from real photos

1. edible chanterelle has a uniform color - light yellow or light orange. False chanterelles have bright colors - red-brown, bright orange, copper-red, yellowish-white. In a false chanterelle, the middle of the cap differs in color from the edges and can be covered with spots of various shapes.
2. false fox usually has smooth edges of the cap - a real chanterelle is always torn.
3. A false chanterelle has a thin leg, a real chanterelle with a thick leg. Hat and leg edible chanterelle- this is one whole, in false mushrooms, the hat is separated from the stem.
4. False chanterelles can often be found singly, while a real chanterelle always grows in groups.
5. A false mushroom has an unpleasant odor, an edible one always smells good.
6. If you press on the pulp of edible chanterelle, it will change color to reddish, false chanterelle does not change color when pressed.
7. Poison Doppelgangers may be wormy, the real fox is never.

Video - Beware! Chanterelle false and real

Chanterelles useful properties and contraindications

Chanterelle mushrooms have a high content of various vitamins and minerals - D2, B1, A, PP. Zinc, copper.

Chanterelle mushrooms are useful in fight against cancer, to restore vision, in the fight against bacteria, with obesity.

How natural antibiotic they are used in folk medicine.

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

How long can chanterelles be stored fresh

After picking mushrooms, they can be stored at a temperature not exceeding +10 degrees. Do not store in the refrigerator for more than two days after collection, it is better to start processing immediately.

Chanterelles - how to clean

Before processing, the chanterelles must be cleaned of debris, and damaged mushrooms should be discarded. Dirt does not strongly stick to the surface of the chanterelles, so you can remove it with a soft brush or sponge.

Cut off the damaged, rotten parts of the fungus with a knife. For subsequent drying, debris is also removed from the plates with a brush.

After cleaning the mushrooms from debris, rinse them in water, with special care the cap plates. Rinse should be by changing the water several times. If the taste remains bitter, soak the mushrooms for 30 minutes in water.

Why are chanterelles bitter, how to remove bitterness?

Chanterelles have natural bitterness, so pests and insects do not like them, but they are appreciated in cooking. If the mushrooms are not processed immediately after harvest, the bitterness will intensify. Also, increased bitterness of chanterelles is possible due to the influence of some natural factors.

More bitterness in chanterelles collected in dry weather, under coniferous trees, next to trails and businesses, overgrown mushrooms growing in moss, if these are false chanterelles.

It is better to collect and cook young chanterelles, the bitterness content in them is minimal. To remove bitterness, you need to soak the chanterelles for 30-60 minutes in water, then boil. Drain water after cooking.

For freezing, use boiled chanterelles - they will not be bitter and take up less space. If you froze fresh and thawed found that the mushrooms are bitter, boil them in salt water, the bitterness will go into the water.

How to cook and store chanterelles?

Chanterelles boiled, fried, salted, marinated, dried.

Boiled chanterelles within 15-20 minutes after boiling. If you eat chanterelles after cooking, then salt the water. If you fry after cooking, then you do not need to add salt and the cooking process in this case should not last longer than 5 minutes.

Rinse dried chanterelles, soak before cooking for 2-4 hours in warm water. Then boil in the same water for 40 minutes.

Chanterelles are roasting without boiling, but if the chanterelles are bitter, then it is necessary to boil.

Cut the mushrooms before frying. First, fry the finely chopped onion in oil in a pan, then add the chanterelles. Saute mushrooms until all moisture has evaporated. Then salt to taste, add sour cream and simmer until cooked for 15 minutes.

Chanterelles are salted in a cold and hot way.

Pickled chanterelles are prepared with and without pasteurization.

Marinated chanterelles with pasteurization

Thoroughly clean and wash the mushrooms, cut large ones and cook for 15 minutes in salted water with the addition of citric acid.

Arrange prepared chanterelles in clean jars and pour hot marinade, adding onion rings and bay leaf on top. Cover jars with lids and pasteurize for 2 minutes. Then immediately roll up the lids, store in a dry place with a temperature of 0 to 15 degrees.

Dry chanterelles on a drying board or a special dryer, the mushrooms should not touch each other. Before drying, the mushrooms are not washed, but they are cleaned of dirt with a brush, if large ones are cut into several parts.

The rooms in which chanterelles are dried should be well ventilated. Can be dried outside in the shade.

If drying in an oven or oven, the temperature should first be 60-65 degrees, and then higher.

Store dried chanterelles in glass, plastic containers with tight fitting lids.

Thanks to his appearance, chanterelles cannot be confused with other mushrooms. Their hats and legs look solid and seem to have no boundaries. The hat has an irregular shape, it is flat and has jagged edges.

It can be concave or funnel-shaped, which is why it resembles the shape of an inverted umbrella. The color is mostly yellowish or with an orange tint.

You can find chanterelles in the forest from early summer to mid-October. Mushrooms are often found next to spruces, pines and oaks. Especially in damp places, in moss, among leaves on the ground.

Chanterelles can be easily spotted as they grow in large groups. Below are photos of chanterelle mushrooms, which illustrate the above written.

What are the types of foxes?

In total, more than 60 varieties of chanterelles are distinguished, among them both edible and inedible. The most famous types are listed below:

Ordinary. The flesh has a yellowish tint around the edges, the cut is usually represented by a white tint. The taste of the chanterelle is sour, the thickness of the leg is 1-3 cm, and the length is 4-7 cm.

What distinguishes the common chanterelle from other species is the absence of worms or larvae, since mushrooms contain poisonous components.

Gray. This variety is little known to mushroom pickers, so they usually avoid them. The hat has waves along the edges and recesses in the center. It is impossible to accurately describe the taste of gray chanterelle, as the variety is not fragrant. You can meet this type of mushroom from mid-summer to mid-autumn.

Cinnabar red. This variety of mushrooms has a red and pinkish-red color. At the edges of the hat is uneven and curved. The fungus can be found in deciduous forests, in oak groves, and in eastern North America.

Velvety. This is one of rare species chanterelles. In young mushrooms, the cap is more convex, but the older it becomes, the more funnel-shaped it becomes. The mushroom smells pleasant, but the taste is rather sour.

You can meet chanterelles in the south and east of Europe, as well as in a deciduous forest. The collection runs from July to mid-autumn.

faceted. The stem and cap of this type of chanterelle mushroom are connected. The pulp is rather dense and has a pleasant smell. To understand where chanterelles grow, you need to go to the oak grove of Africa, the Himalayas. The collection takes place during the summer and autumn periods.

Yellowing. Its top is represented by a yellowish tint, and the bottom is orange. The flesh is beige in color, but odorless and flavorless. Often, yellowing chanterelles grow in a coniferous forest, on moist soil, and they can be collected until the end of the summer season.

Tubular. The cap of this type of fungus has a funnel shape, scales are found on it. The flesh is usually white, has a bitter taste, and smells like soil. Deciduous and coniferous forests are favorite locations for these mushrooms.

Cantharellus minor. This variety of mushrooms can be easily confused with other varieties, but it is distinguished by its small size. The color is predominantly yellowish and orange. The chanterelle leg is hollow, becoming narrower towards the end. Head to the deciduous forest to collect Cantharellus minor.

Cantharellus subalbidus. The color is mostly white or beige. The cap looks wavy at the edges, the leg is fleshy and uneven. Coniferous forest is the most common location for this variety.

Edible and inedible chanterelle: what is the difference?

Below is a description of chanterelle mushrooms, among which are both edible and inedible species.

• A normal mushroom will have a light color, a dangerous one will have a bright color;
• The first type has torn edges, and the false one has perfectly even ones;
• A thick stem is found in edible ones, a thin one in inedible ones;

• The first type of mushrooms grows in groups, and the second one singly;
• Useful mushrooms smell good;
• From pressure on the pulp of the correct chanterelle, red is reflected;
• No worms.

What are the benefits of chanterelles?

• They contain many vitamins;
• Almost no worms;
• The content of ergosterol in red mushrooms helps to strengthen organs;
• Useful for curing diseases.

There are three ways to store chanterelles: salt, dry and freeze. The latter method preserves useful substances in them.

Regarding the basic requirements - avoid storage in the room.

The ideal temperature for all varieties should not exceed 10 degrees, and you need to store no more than a day. Better process them soon.

Processing mushrooms involves cleaning them of debris and separating them into healthy and damaged ones. Then rinse the chanterelles and dry on a towel.

Make sure that there is little moisture left on the mushrooms. Before frying in a pan, boil the mushrooms in a saucepan.

Photo of chanterelles

Chanterelles (lat. Cantharellus) are mushrooms that belong to the Basidiomycetes department, Agaricomycetes class, Cantarellaceae order, Chanterelle family, Chanterelle genus. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.

Chanterelles - description

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, mainly 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 does not exist, although there are also inedible species in the genus, 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

Chanterelle gray (lat. Cantharellus cinereus)- an edible mushroom of gray or brown-black color. 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 Western Europe. The gray fox is known to few, so mushroom pickers avoid it.

Chanterelle cinnabar red

Chanterelle cinnabar red (lat. Cantharellus cinnabarinus)- an edible mushroom of a reddish or pinkish-red 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. The cinnabar chanterelle grows in deciduous forests, predominantly oak groves, in eastern North America. The mushroom picking season is summer and autumn.

Chanterelle velvety

Chanterelle velvety (lat. 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 of Eastern Europe, in deciduous forests on acidic soils. Harvesting season is from July to October.

Chanterelle faceted

Chanterelle faceted (lat. Cantharellus lateritius)- an 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

Chanterelle yellowing (lat. 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 moist soils, bears fruit until the end of summer.

Chanterelle tubular

Chanterelle tubular (funnel chanterelle, tubular cantarell, tubular lobe) (lat. Cantharellus tubaeformis)- an edible mushroom with a cap diameter of 2-6 cm, a leg height of 3-8 cm, a leg diameter of 0.3-0.8 cm. The chanterelle cap 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

Chanterelle Cantharellus minor- an edible mushroom, similar to an ordinary chanterelle, but has a smaller 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

Chanterelle Cantharellus subalbidus- an edible mushroom of a whitish or beige 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. Chanterelle mushroom Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles - description and photo. What is the difference between chanterelles and false chanterelles?

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

1. Orange talker (inedible mushroom)
2. Omphaloth olive (poisonous mushroom)

The main differences between edible chanterelle and false chanterelle:

1. 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.
2. The edges of the cap of a real chanterelle are always torn. The false mushroom often has smooth edges.
3. 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.
4. Edible chanterelles always grow in groups. False chanterelle can grow singly.
5. The smell of an edible mushroom is pleasant, unlike an inedible one.
6. When pressed, the pulp of the edible chanterelle turns red, the color of the false chanterelle does not change.
7. Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.

Chanterelle mushrooms: medicinal properties, vitamins and minerals

Strengthens the immune system, increases resistance to colds, improves tone, helps with dermatitis, has bactericidal and antiviral properties, as well as anticancer effects.

Chanterelle fruit bodies contain vitamins A, C, D, D2, B1, B2, B3, PP, microelements (zinc, copper), essential acids, antioxidant carotenoids (beta-carotene, canthaxanthin). For example, there is more vitamin C in chanterelles than in oranges. Vitamin A improves vision, prevents inflammation of the eyes, reduces dryness of the mucous membranes and skin. The constant use of these mushrooms in food can prevent visual impairment, inflammation of the mucous membrane of the eyes, hemeralopia (night blindness). Chinese experts recommend including them in the diet of constantly working at the computer.

Another active substance of chanterelles is ergosterol (K-10), which effectively affects liver enzymes. Therefore, they are useful in liver diseases such as hepatitis, fatty degeneration, hemangiomas.

Recent studies have shown that the polysaccharide trametonolinic acid present in chanterelles has a successful effect on hepatitis viruses.

The effect of D-mannose also extends to eggs and worm cysts. After all, helminths, being in the body of a person or animal, constantly lay great amount eggs are their way of survival. Even if an adult dies, after a while, dozens of others will come to its place. In this case, the outer shell of the egg or cyst, being subject to dissolution by D-mannose, loses its protective function which always results in the death of the eggs.

Chanterelle anthelmintic preparations are especially effective for enterobiasis, teniasis, trichuriasis, ascariasis, opisthorchiasis, clonorchiasis, schistosomiasis and giardiasis.

It was previously believed that the chanterelle was capable of removing radionuclides from the body, but now it has been established that this is not the case. On the contrary, it is capable of accumulating and containing radionuclides, especially cesium-137.

How to store edible chanterelle mushrooms?

If you are lucky enough to harvest a bountiful harvest of these mushrooms, then it will not be superfluous to know how to store chanterelle mushrooms. Three methods are suitable for this: salting, drying and freezing. Moreover, last way guaranteed to keep them in mushrooms natural wealth amino acids, vitamins and proteins. It is better not to store mushrooms at room temperature, they are suitable for temperatures no higher than +10 degrees. The shelf life of untreated mushrooms, even if low temperatures- no more than 24 hours. Therefore, it is better to start processing immediately.

The most important thing is to clean the chanterelles from debris (sand, twigs, dirt, dry leaves), separate the damaged mushrooms. After that, the mushrooms should be thoroughly washed, paying particular attention to reverse side hats, and then dry well, laying out on a towel. This step is mandatory, as excess moisture can harm. So that the chanterelles do not taste bitter after freezing, they should be boiled first, and then you can already fry in a pan.

How to freeze chanterelle mushrooms

You can prepare for the winter fresh mushrooms and boiled. In the first case, thawed chanterelles may be slightly bitter. But if these are young, strong mushrooms, then bitterness will not be felt.

Boiled chanterelles are safer, because. will not deteriorate if the freezer is defrosted, and take up less space.

• Mushrooms should be frozen on the day of collection.
• It is preferable to select young strong mushrooms, without signs of drying out and mold. Can be cut into large chunks. Next, the mushrooms should be washed well and thrown into a colander. You can blot with paper towels. Divide into bags and put away freezer.
• If a decision is made to boil the mushrooms, then the peeled chanterelles are lowered into cold water and cook for 15-20 minutes after boiling water. Another merit this method- during cooking, all the dirt is washed out. Drain, cool and place in bags.
• Mushrooms should only be thawed at room temperature.

5 tips for those who love chanterelles but don't know how to cook them

1. Chanterelles should be cooked within 8-10 hours after the mushrooms have been cut. If this is not possible, they must be placed in a cold place, otherwise there is a high risk of development and excessive accumulation of harmful metabolites in mushrooms.
2. Before you choose what exactly you will cook, you should immediately pour the washed chanterelles with water, put the pan on the stove, bring to a boil, boil for 15 minutes, then rinse well. After that, the chanterelles are ready for use in any recipes - be it soups or snacks.
3. So that the chanterelles do not change color after prolonged heat treatment, it is worth adding a couple of tablespoons of lemon juice or a little citric acid to the water.
4. If you want to stock up on chanterelles for future use and freeze them, in no case put them in the freezer raw mushrooms- after storage at deep sub-zero temperatures, they will be mercilessly bitter, and you will have to throw away all carefully guarded and cherished stock. Exit? There is always a way out! To freeze chanterelles for the winter, you must first boil them (preferably in milk, but ordinary water is also suitable) or fry them in advance in a large amount of solid fat (melted butter, and better - lard), and then put it in a bowl.
5. Chanterelles are self-sufficient in themselves, however, if you add a little sour cream to them, it will only be better, and in any dish. In addition, these mushrooms "love" thyme, rosemary, basil, oregano, marjoram.

• Chanterelles are amazing palatability, they can be stored for a long time and easily transported.
• Unfortunately, these mushrooms cannot be dried, as the pulp of the chanterelles becomes “rubber”.

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