Are false chanterelles poisonous and how to distinguish them from edible species? Description of the chanterelle mushroom, where and how to collect Chanterelle terry mushrooms.

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 which 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 features chemical composition 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. Chanterelles grow in large numbers 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 their appearance is very similar to the common chanterelle. 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 the false chanterelle does not have pronounced taste qualities.

hedgehog yellow

Also, the twin of the common chanterelle is blackberry yellow. Distinctive feature twin mushroom - small spines on the surface of the cap. Hedgehog yellow refers to edible mushrooms, 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 odor.
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 beneficial features 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. AT folk medicine Chanterelles have long been used to treat tonsillitis, bronchitis, and 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.

pulp 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 to people suffering from diseases gastrointestinal tract, since 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 chanterelle from its dangerous twins. 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.

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. Grows predominantly in deciduous and coniferous forests.

Less known variety gray color. 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 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 fruiting bodies of mushrooms 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.

Lovers " mushroom hunting Chanterelles are valued not only for their excellent taste, but also for the fact that there are no signs of worminess and insect damage in their pulp. All this is due to the substance chitinmannose, which has the ability to destroy helminths and their eggs.

Many people like to collect chanterelles, because they grow in large colonies. If you find a few in front of you, look around, look under fallen leaves or moss. From one clearing, you can collect 2-3 buckets of these delicious fruiting bodies. But novice mushroom pickers are concerned about the question: are chanterelles poisonous?

In nature, there are representatives inedible species, which are called false chanterelles, they can be poisoned. In addition, the situation can be aggravated by individual intolerance to fungi by the human body. Then another question arises: poisonous false chanterelles or not, and if so, how much?

First you need to figure out what real chanterelles look like, so that even an inexperienced mushroom picker can distinguish an edible product from an inedible one. Real chanterelles usually grow in mixed and coniferous forest areas, starting from mid-summer and ending in the month of October. Mushrooms have an orange-yellow hue with a characteristic pleasant aroma of pulp. Funnel-shaped caps with wavy edges and plates descending almost to the middle of the stem.

False chanterelles are not poisonous, although poisoning can be obtained from them. Usually it is not strong, but does not bode well for your body.

However, poisonous mushrooms, similar to chanterelles, which are called orange talkers, can still pose a danger to humans. It is them that some mushroom pickers confuse with the real chanterelle, growing in the same forests.

How to distinguish chanterelles from poisonous mushrooms so as not to harm yourself and your loved ones with serious poisoning? There are several factors that help to correctly recognize inedible chanterelles:

false chanterelles never grow in large groups like true species;
orange talkers grow on rotting or old trees, and edible species only on the ground;
inedible chanterelles have bad smell, and the real ones smell like peaches or apricots;
caps of false mushrooms have a regular rounded shape with smooth edges, and real chanterelles are funnel-shaped with wavy edges.

We offer you to see a photo of poisonous chanterelles, clearly showing their main differences from edible mushrooms:

If you are still poisoned by false chanterelles - do not worry, this does not pose a danger to humans. With proper treatment, the patient recovers easily and quickly.

How else can you tell poisonous chanterelles from edible mushrooms?

How else can you distinguish poisonous chanterelles from edible and perfect your experience in picking mushrooms?

Poisonous chanterelles have a smaller cap size, not reaching 6 cm in diameter;
the plates are thin, often repeated and do not pass into the stem of the fungus, as in real ones;
pressing on a poisonous mushroom, its shade does not change at all, unlike real mushrooms;
the smell and taste of the pulp of false chanterelles is very unpleasant, compared with edible ones.

There is also another type of false chanterelle - is it poisonous? We are talking about a gray chanterelle, which palatability inferior to edible appearance. The shape of the cap and legs of a gray chanterelle strongly resembles a real one, however, it has a brown or gray tint, which makes the fruiting body unattractive to mushroom pickers.

It is worth saying that in many reference books, the poisonous chanterelle is considered a conditionally edible mushroom. Many mushroom pickers collect these species, although they are more Low quality than real chanterelles. But if they are cooked correctly: soak well for 2-3 days, boil for 20 minutes with salt and spices, then poisoning can be avoided. But still, experts recommend not to eat these mushrooms, especially if there are problems with digestive system. In the presence of harmful toxins, these chanterelles can be poisonous. In people with sensitivity to these substances, the first signs of poisoning appear: nausea, vomiting, dizziness, abdominal pain and diarrhea. When the first symptoms appear, you should immediately call ambulance, because the preservation of human health will depend on your reaction.

Systematics:

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 at first slightly convex, almost flat, then funnel-shaped, often irregular shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.

pulp dense, resilient, the same color as the hat 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 fox differs from it, firstly, in a deliberate shape fruiting body(after all, a different order is a different order), an inseparable hat and a leg, a folded spore-bearing layer, 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. Most importantly, we know that 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.

- a very tasty and elegant mushroom, which got its name because of the bright red color, reminiscent of the color of egg yolk. There are also pale yellow chanterelles. The popular name for chanterelles is "roosters". These mushrooms often grow at night in places where they were not there the day before.

Chanterelles in the forest

There are many types of chanterelles known in the world. All of them belong to the Chanterelle family. For a long time chanterelles were considered agaric mushrooms. Now they are classified as agaric. The most popular in our forests are the common chanterelle, or real, yellow ( Cantharellus cibarius), and chanterelle tubular, or funnel-shaped, autumn, winter ( Cantharellus tubaeformis).

The funnel fox is not as brightly colored as the common fox. The color of this species is more faded, yellowish-brown or gray-yellow. The leg of the funnel-shaped chanterelle is hollow. This mushroom grows in the forest even at the very end of autumn.

In the forests, there is often a tasty funnel-shaped gray chanterelle ( Craterellus cornucopioides), in which the turned outer edge is clearly visible. The pulp is thin, dark. After cooking, the mushroom becomes almost black. The British call the gray fox "horn of plenty", and the Germans - "the pipe of death."

Description of the common chanterelle (Cantharellus cibarius)

Hat. In young chanterelles ordinary (real, yellow) the hat is convex and almost smooth. Tiny button mushrooms have such a short stem that it is not visible at all. As they grow older, the "buttons" rise on the leg. Wavy edges appear on a flat hat, it becomes embossed. An adult chanterelle has a depressed central part, which makes the mushroom look like a funnel. The diameter of the cap of an adult chanterelle is often about 7 cm.

Records(more precisely, wrinkled outgrowths of the fruiting body) run down the cap to the stem, often to its base. It is more correct to call them outgrowths, because chanterelles do not belong to lamellar, but to non-lamellar mushrooms. It is worth noting that the mushroom practically does not change color when pressed.

Pulp. Yellowish-white, the color of the pulp in the places of the cut does not change. It is dense, crumbles a little, with a typical pleasant smell. Chanterelle is rarely wormy. A common myth is that this mushroom is never spoiled by worms. The number of chanterelle worms in chanterelles is really insignificant compared to other mushrooms. An aging chanterelle has not at all such tasty pulp as in young age. It becomes "rubber", easily absorbs moisture, so it quickly soaks.

Leg. Chanterelle ordinary has a solid leg without a cavity, which smoothly passes to the hat. The size of the legs of an adult chanterelle is highly dependent on the area in which the mushroom grows. So, in wetlands, the length of the leg often exceeds the average 8 cm.

Time and place of collection of chanterelles

Chanterelles appear already from. Grow massively from mid to late autumn. If the weather permits, then until. Especially a lot of them in wet summer. It is noticed that chanterelles are less likely than other mushrooms to be cyclical. They do not have such pronounced growth waves as many other mushrooms. It is said that many new chanterelles grow after thunderstorms.

Chanterelles are most often found in forests (coniferous and deciduous), they are also found on marsh hummocks. Chanterelles are especially fond of mossy areas without tall grass.

Chanterelles are one of the most "sociable" mushrooms. They often grow (more precisely, pour out) in large groups. Many mushroom pickers know that a single growing chanterelle almost always indicates that others need to be looked for nearby.

Chanterelle false - an inedible counterpart of edible species of chanterelles

(Hygrophoropsi aurantiaca) often grows on open places in pine forests from August to October. The mushroom has an unpleasant smell. The inedible false chanterelle belongs to the agaric mushrooms (of the Svinushkovye or Pig family).

It can be distinguished by several features. First of all, it is an unpleasant smell. The color of the hat is also striking. It is very bright, ocher-orange, not yellow. True, mushrooms growing in the mountains have a much paler color. Numerous plates of false chanterelle hats can have a reddish-orange color and a pinkish-yellow shade of flesh. The brittle leg of the mushroom at the very base is dark. Old faded mushrooms lighten and become reddish. The false chanterelle does not have such sinuous edges as the real and funnel chanterelle.

Chanterelle false ceased to be attributed to poisonous mushrooms. Previously, it was unanimously considered poisonous mushroom, so they didn’t even think about it, listing those edible mushrooms that were allowed by GOST in the preparation. Modern mushroom guides and reference books (especially translated books by foreign authors) often classify the false chanterelle as an edible mushroom, but of much worse quality than the common chanterelle. Possible cases of indigestion after its use are noted. Here is how the edibility of a chanterelle is determined by the false authoritative publication "Life of Plants" (volume two "Mushrooms"):

Chanterelle false, photo from Wikipedia

Cooking delicious and hearty dishes from chanterelles

Chanterelles are excellent mushrooms for cooking soups, frying, making sauces and juliennes. Chanterelles are salted and marinated. This mushroom keeps well in the freezer. They even dry it. At one time, publications appeared in various publications with information about the benefits of chanterelles. They said that chanterelles are very useful because of their medicinal properties in particular, the ability to arrest the growth of cancer cells. In addition, chanterelle pulp contains a record high amount of B vitamins, vitamin PP and trace elements (copper and zinc).

Chanterelles are one of the most delicious mushrooms. Here are some dishes that we prepare if we manage to harvest chanterelles in the forest. Otherwise, they have to be diluted with other mushrooms.

Chanterelles fried (stewed) in sour cream

famous mushroom dish are chanterelles in sour cream. They are cooked on Russian stoves, gas stoves, bonfires and served in restaurants.

There are many options for cooking chanterelles in sour cream. They are all delicious. Here is one of the most common "ideas" for cooking chanterelles with sour cream. Pre-boiled chanterelles are stewed for about half an hour in a saucepan under the lid. Then the mushrooms need to be salted, add the fried onions and sour cream, and then bring to a boil again. At the end, you can decorate the dish with herbs. Many people like it when onions are fried in lard rather than oil.

In my opinion, the most delicious are chanterelles, which are languishing for a long time (about an hour) with cream or sour cream. Before that, they are not boiled. At the end of cooking, put a little more fat sour cream, which is no longer allowed to boil.

Chanterelles baked with cheese

Occasionally I cook chanterelles baked with cheese. First I clean them, wash them well, cut them into pieces and boil them for about 5 minutes. After that, I drain the first water and stew the mushrooms in vegetable oil (under the lid) for 20-30 minutes. Then salt and shift them into a mold. Top with grated cheese mixed with mayonnaise. I put it in the oven for 15-20 minutes to bake. In the same way, a delicious casserole pie is prepared in a baking sheet. For him, boiled chanterelles are finely cut and laid out in the same layer (in height) as cheese with mayonnaise. The casserole is kept in the oven until a beautiful baked crust forms on top level(cheese + mayonnaise).

Soup with chanterelles

popular different variants this soup. Pre-washed chanterelles are cut into pieces and added to onion, pre-chopped and lightly fried in vegetable (butter) oil or bacon. Add 2-4 teaspoons of water and simmer for about 30-40 minutes. After that, pour boiling water, salt and cook for another 15 - 20 minutes. Soup dressing can be pearl barley, flour (diluted in a small amount of water), grated carrots and diced potatoes. The soup is served with sour cream and herbs.

Chanterelles make a very beautiful and fragrant broth, so I prefer to cook rowing soup without first frying the onions. The first water (after boiling for several minutes) must be drained. Before serving the soup on the table, I add a lot of greens and sour cream to the soup pot.

The famous "Book of Tasty and Healthy Food" gives the following recipe for chanterelle soup:

Chanterelles (500 g) wash; chop 100 g of bacon, crush and simmer finely chopped onion in it for 10 minutes, so that it becomes semi-soft. Then combine mushrooms with onions and simmer for another 45 minutes. After that, pour 3 liters of boiling water, salt and boil for 30 minutes. Dilute a teaspoon of flour with sour cream and season with mushrooms. If desired, sprinkle with pepper to taste.

Chanterelles in batter

Our family loves this dish with chanterelles. It can be cooked with some other mushrooms as well. It is very easy to prepare. You need whole chanterelles boiled in salted water, freshly cooked batter, odorless sunflower oil and a tall frying pan with a lid. In order to make the batter tastier, mineral water can be added to the flour instead of water. Sometimes water is replaced with beer. The batter needs to be salted and peppered. Boiled chanterelles are lowered (one at a time) into it, after which they are laid out in a pan with heated vegetable oil(without smell) . Mushrooms are fried until a beautiful crust forms. Before serving, you can sprinkle greens or chopped garlic on top. Chanterelles in batter go well with mushroom soup.

Marinated chanterelles

This recipe has been in my recipe book for many years. Peeled and washed chanterelles (1 kg) should be boiled in salted water for 10-15 minutes. After that, the broth is drained using a colander. Then the mushrooms are boiled in new water for about 30 minutes. The liquid in which they were cooked will be needed to prepare the marinade. To do this, add 1 teaspoon to it (per 1 liter). granulated sugar, bay leaf, a few peas of allspice and 2 pcs. carnations. It is better to remove the bay leaf after 20 to 30 minutes, as the taste deteriorates if the leaf is left in the marinade after cooling. You can add 1 tablespoon of salt to the marinade. It remains to pour in the diluted vinegar (about 2/3 cup of 8% vinegar) and transfer the mushrooms to glass jars (along with the marinade). Keep in a cold place. It is dangerous to cover mushrooms with metal lids if the blanks are not eaten before the New Year. Otherwise, the chances of adding to the list of people with botulism increase.

Chanterelles stewed with apples

At the end I bring original recipe, which I wrote down in my notebook in order to try to cook chanterelles (russula or mushrooms) stewed with apples this year.

Ingredients: fresh chanterelles, russula or mushrooms - 500 g, butter- 2 - 3 tbsp. spoons, sour apples - 2 - 3 pieces, flour - 1 tbsp. spoon, decoction - 0.5 cups, sour cream - 0.5 cups, salt, dill or parsley.
Cut large mushroom caps into 2-4 parts, leave small ones whole, cut the legs into thin circles and stew with butter, a little before cooking. Add sliced apples and simmer for a few more minutes. Mix flour with cold water, add to the mushrooms and cook until it thickens. Salt mushrooms to taste, pour sour cream, bring to a boil and season with herbs (from A.T. Zvonareva’s book “The Most delicious mushrooms from soups to salty in a barrel. Grandmother Agafya's advice").

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