Chanterelles - full of information about mushrooms. Chanterelle mushrooms: Where and when to collect chanterelles, useful properties of chanterelles, fried chanterelles with potatoes (recipe) Varieties of chanterelle mushrooms

Chanterelle is a small, yellowish-orange mushroom that mushroom pickers appreciate. Grow in conifers and mixed forests singly, but more often in a group. Useful qualities appreciated by more than one generation of collectors. A yellow or orange cap favorably distinguishes this mushroom representative from its relatives. Unpretentious and therefore not afraid of weather changes and long transportation. Even a novice mushroom picker, knowing what a mushroom looks like, will not confuse chanterelles.

Characteristic signs of a chanterelle

Mushrooms with bright caps, pleasant aroma and taste feel great in the forests and forest belts of Russia, especially in the Moscow region and Leningrad region. Chanterelles are a favorite delicacy of gourmets and a healthy product. It is known that the fungus has 5 genera and almost 100 species in its kingdom.

The chanterelle can be called a universal inhabitant of the forest, as it endures the drought or the heavy rainy season without changes. The mushroom looks equally good in any weather conditions except for frost. It is noteworthy that chanterelles do not have poisonous representatives, all red-haired handsome men are either edible or conditionally usable.

• color and appearance;
• hat shape;
• leg;
• smell;
• place of growth.

Color and umbrella

One of characteristic features in the description of the mushroom is its color, hence the name. Most often there are chanterelles of fairly warm sunny shades. The run-up of the color palette can be from pale yellow, almost white, to rich orange with brownish. However, among this family there are also gray or deep black species.

Outwardly, the mushroom is small, and the diameter of its wavy umbrella with jagged edges can reach both 6 and 12 cm. In young representatives of the group, the hat is usually straight with a kind of torn border around the edges, and the older the fox becomes, the more curved at the ends and concave in the center hat is made.

An important feature of an edible chanterelle from an unfit for food double is that if you press on it, it turns red.

Leg and fragrance

The shape of the cap of a real mushroom is never even and geometrically correct. It is also interesting that the umbrella is a continuation of the mushroom leg, there are no signs of separation on it, and the color scheme does not differ much from the coloring of the umbrella or may be a tone lighter. The peel on the surface of the cap does not separate well.

When cutting a chanterelle, you can immediately catch its fresh aroma with hints of dried fruit. If you try raw mushroom taste, it will have a pleasant sourness.

Habitat halo

Orange mushrooms like to settle in whole groups, and this is also their hallmark.If we talk about trees near which representatives of the mushroom family prefer to live, then these are:

• Birch;
• alder;
• pine.

Chanterelles love the shade of dense crowns, but when the weather is especially rainy, mushrooms try to move to more sunny and lit areas. They love old clusters of trees and practically do not grow in young stands. Experts call the alternation of coniferous trees and birches an advantageous condition for the reproduction of this type of fungus, and the former should be the predominant number.

Russian birches help chanterelles survive dry seasons.

Sometimes mushroom families hide under pine needles or take refuge among wet moss. Having found a fox in such a place, you need to carefully look around - there will be more mushrooms nearby.

Popular varieties

Since the mushroom is quite common in the forests of our country, it is necessary to know its most popular representatives. Chanterelle happens:

• velvety;
• faceted;
• yellowing;
• cinnabar red;
• ordinary;
• gray;
• tubular.

rare inhabitant coniferous forests you can call the chanterelle velvety. It is found in eastern and southern countries Europe. The hats are yellow-orange or reddish in color, the diameter of the umbrella usually does not exceed 5 cm, and the legs - 1 cm. The mushroom rises above the ground at a distance of 2-4 cm. It has a pleasant fruity and sometimes apricot aroma, the flesh has a characteristic sourness. Experienced mushroom pickers harvest from mid-summer to peak autumn.

Faceted Oak Lover

If there is an oak grove nearby, then you can find a faceted fox there. This representative of the family has a bright yellow pleasant color, and his hat is bent along the edges with “curly hair”. Such a chanterelle looks more like an outlandish flower than an ordinary mushroom.

The diameter of the cap ranges from 2 cm in young people to 10 cm, the girth of the leg is 1 - 2.5 cm. The whole mushroom has a dense, pleasantly smelling light flesh. Grows as in summer time, as well as in autumn.

yellowing appearance

You can find a chanterelle throughout the summer in coniferous thickets of pine and spruce. It is not difficult to identify this species, just look at the color, which occurs both yellow and light brown with characteristic small scales around the entire perimeter of the umbrella.

The diameter of the umbrella is from 1 to 6 cm, and the leg in girth reaches 1.5 cm. Yellowing chanterelles rise above the ground at a distance of up to 5 cm. You can replenish mushroom stocks with this subspecies until the end of August.

Bright Barker

The cinnabar-red chanterelle looks unusual and attractive in its own way. An inexperienced mushroom picker may be alerted by a very rich, almost red color, but it is edible and beneficial to the human body.

The fungus loves oak forests and prefers to grow in both summer and autumn. The diameter of the cap ranges from 1 to 4 cm, and the leg in girth is 1-1.5 cm. external signs an ordinary member of his family.

Mushroom picker's favorite

The common chanterelle is loved by domestic mushroom pickers, popularly nicknamed for edging the hat with a “cockerel”. It is unpretentious to the habitat, can grow both in coniferous and deciduous forests.

The cockerel has an impressive hat span, which reaches a diameter of 12 cm, and sometimes reaches a height of 7 cm.

Outwardly, the common chanterelle is quite noticeable, and its color range can range from all light shades of yellow to orange. The cap of the mushroom is uneven with characteristic waves along the edges. The flesh is fleshy, white or yellowish in color. The cockerel smells good and has a standard sour taste for chanterelles.

gray treat

The gray mushroom is a resident of the forests of the eastern part of Russia and can be found in both mixed and deciduous forests. Despite its dark color, and it can be either ashen or brown-black, the mushroom is edible, but does not have any expressive taste.

The diameter of the hat reaches 15 cm. It is noteworthy that the lower part can be ash-gray or even bluish. The height of the stem reaches 8 cm. In most cases, the mushroom sits up to the very cap in the ground.

This type of mushroom is not particularly popular with mushroom pickers just because they usually mistake it for a handful of withered leaves. You can harvest gray chanterelles from July to October.

funnel representative

The tubular chanterelle, also called the funnel fox, likes to settle in coniferous forests, but sometimes it can also be found in deciduous plantations. The color of the umbrellas has a yellow-brown tint, and the diameter of the hats is from 2 to 6 cm and dark scales can be found on them.

The mushroom grows by 3-8 cm, smells good and has a light, slightly bitter pulp. The external shape of the cap has all the characteristics of the genus. Harvest is ready for harvest from mid-autumn to the start of the winter months.

Chanterelles are not found in forests where blueberries grow.

Poison Doppelgangers

Despite the fact that there are no poisonous representatives among the chanterelles, there are still several “deceivers” in nature that may well fall into the basket of an inexperienced mushroom picker. Among them are:

• orange talker;
• olive omfalot.

The first representative of twins is an olive talker or a false chanterelle - a mushroom unsuitable for food. It can be identified by the shape of the hat, which resembles an old mouthpiece or loudspeaker. The genus of talkers is common on the territory of our country and out of 250 species of it, 60 are found in forests. It is worth considering that most Talkers are not recommended.

The olive omfalot is also outwardly very similar to the common chanterelle, it belongs to the Negniyuchnikov family. AT color scheme rich orange hues predominate. The diameter of the mushroom cap reaches both 4 and 12 cm, and its inner membranes can glow at dusk. The leg is quite massive and sometimes reaches 10 cm in girth, but thins downwards.

The omphalot mushroom has a very unpleasant pungent odor.

The period of its appearance is autumn months. He likes to settle on old stumps or rotten beeches and hornbeams. Omphalote is poisonous, as it contains a strong toxic substance - muscarine. Death comes from dehydration.

Significant differences

Edible mushrooms differ from poisonous counterparts in a number of ways. Going to harvest the forest harvest of chanterelles, you should pay attention to:

• smell;
• color;
• hat shape;
• worminess.

It is known that poisonous mushrooms are unpleasant and smell rather sharp. The color of false chanterelles is usually bright and clearly visible, and multi-colored spots can be seen on the hat. It is necessary to pay attention not only to the color, but also to the shape of the hat: edible mushrooms it is geometrically irregular and wavy along the edge, and poisonous relatives have even umbrellas and straight edges.

A characteristic feature of real chanterelles from false ones is the absence of worms or other insects on the first one. All sorts of small pests do not like red mushrooms, but poisonous species they are interested.

Having learned to distinguish edible chanterelles from false ones, you can safely go to the forest. Chanterelles keep well and are suitable for winter dishes.

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

Chanterelle ordinary, or Chanterelle real (lat. Cantharellus cibarius) is a species of mushrooms 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 distributed throughout 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. The 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 polysaccharides such as chitinmannose, ergosterol, trametonolinic acid.

The polysaccharide ergosterol has a positive effect on liver enzymes, which makes chanterelles useful in hepatitis, fatty degeneration of the 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 also 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 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. Also to edible chanterelles refers to the so-called hedgehog yellow. Its hymenophore looks like papillae (or small spines), but not at all like plates.

To inedible chanterelles includes two types poisonous mushrooms. The first type is the notorious false fox, having a thin pulp 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.

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 an 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 to 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 inedible 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. It grows in coniferous 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 a 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 nice smell 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. The hat and leg of an edible chanterelle are one whole, false mushrooms the cap is separated from the stem.
4. False chanterelles can often be found singly, while a real chanterelle always grows in groups.
5. false mushroom has bad smell, edible 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.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (of uncertain position)
• Order: Cantharellales (Chanterella (Cantarella))
• Family: Cantharellaceae (Cantharellae)
• Genus: Cantharellus (chanterelle)
• View: Cantharellus cibarius (Common chanterelle)

Other names for mushroom:

Other names:

• Chanterelle real

• Chanterelle yellow
• Chanterelle
• Cockerel

Chanterelle ordinary, or Chanterelle real, or Cockerel(lat. Cantharēllus cibārius) - a species of mushrooms of the chanterelle family.

Description

Hat:
The chanterelle has an egg- or orange-yellow hat (sometimes fading to very light, almost white); in outline, the cap is first slightly convex, almost flat, then funnel-shaped, often of irregular shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.

pulp dense, elastic, the same color as the cap or lighter, with a slight fruity smell and a slightly spicy taste.

spore layer in the chanterelle, it is folded pseudoplates running down the stem, thick, sparse, branched, of the same color as the cap.

Spore powder:
Yellow

Leg chanterelles are usually the same color as the cap, fused with it, solid, dense, smooth, narrowed towards the bottom, 1-3 cm thick and 4-7 cm long.

Spreading

This very common mushroom grows from early summer to late autumn in mixed, deciduous and coniferous forests, sometimes (especially in July) in huge quantities. It is especially common in mosses, in coniferous forests.

Similar species

It is remotely similar to the common fox. This mushroom is not related to the common chanterelle (Cantharellus cibarius), belonging to the Paxillaceae family. The chanterelle differs from it, firstly, in the deliberate shape of the fruiting body (after all, a different order is a different order), an inseparable hat and leg, a folded spore-bearing layer, and an elastic rubbery pulp. If this is not enough for you, then remember that the hat is orange, not yellow, and the leg is hollow, not solid. But only an extremely inattentive person can confuse these species.

Chanterelle ordinary also reminds (to some inattentive mushroom pickers). But to distinguish one from the other, just look under the hat. In the blackberry, the spore-bearing layer consists of many small, easily separated spines. However, it is not so important for a simple mushroom picker to distinguish a blackberry from a chanterelle: in the culinary sense, they, in my opinion, are indistinguishable.

Edibility

Undisputed.

Remarks

1) Chanterelle mushroom is never wormy (well, except for special occasions). 2) The chanterelle mushroom rots very carefully - clearly changing color and consistency at the point of decay; you can always say - now it's rotten, but then it's gone. 3) The chanterelle mushroom is devoid of internal structure - it is completely uniform within its own limits!

There is also an alternative, white fox. Somewhere long ago I saw that she was singled out in separate view, but where? In the literature that I now use, this is not. Well, God be with them. The main thing is that we know that in deciduous forests, on the edges, in the grass, a mushroom grows, the format is indistinguishable from a chanterelle, but white, denser and more accurate. And this is good, because uniformity is, on the contrary, very, very bad.

On the other hand, I know an easy way to turn a white fox into a yellow fox. You just need to put it in water and leave it like that for several hours. After doing this simple experiment, you will be very surprised.

The Kingdom of Mushrooms is diverse. For people there are edible and inedible mushrooms medicinal and edible. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is so called. They grow from early summer to mid-autumn, so they can be harvested several times per season.

Description and types of chanterelles

Chanterelle mushrooms include several varieties. Not all of them are edible. Distributed on the territory of Russia and Belarus. Due to their special properties, they are exported to Germany and France. Due to the immunity to the mushroom fly (it makes mushrooms wormy), the chanterelle is considered a kosher product for Jews.

Ordinary yellow chanterelles in Latin are called Cantharellus cibarius. The hat reaches a diameter of 12 cm. Colors from light yellow to orange. Pulp characteristics:

• fleshy to the touch;
• on a white cut;
• yellow around the edges.

The inner surface of the cap is folded. The leg is difficult to separate from it. It grows mainly in deciduous and coniferous forests.

Less well known is the gray variety. Also edible mushrooms, painted in gray or black-brown tones. Distinctive features:

Distributed in America and the European part of Russia. Due to the unusual appearance it is rarely collected.

The cinnabar-red variety also belongs to the edible chanterelles. These mushrooms are pinkish or reddish in color. Small in size, with a cap diameter of up to 4 cm. They grow in the forests of America.

The medicinal properties of mushrooms are varied. They boost immunity and help fight colds. Thanks to chinommanosis, they are a good remedy from helminths. A large number of vitamin A contributes to the prevention of eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - this is far from the most full list ailments that this fungus successfully fights. Chinese doctors recommend that everyone who works at a computer regularly eat it.

Alcohol tinctures with fruit bodies fungi reduce the growth rate of cancer cells. The polysaccharide present in them actively fights the hepatitis virus.

In folk medicine, it is used in the form of vodka tinctures. For their manufacture, mushrooms are dried and ground into powder. For 1 liter of alcohol take one tablespoon of powder.

The resulting mixture is thoroughly shaken and left for 10 days. Shake the bottle every day. You need to drink tincture every day, one tablespoon. The duration of the course of treatment depends on the disease.