Description of the fox. Common chanterelle (Cantharellus cibarius). The benefits of chanterelles for human health

The fungus has a short (4-6 cm), smooth, slightly narrowed to the base leg. It is dense to the touch.

The leg is firmly fused with the hat. In young fungi, the "headdress" is almost flat with a curved edge. Over time, the hat takes the form of a funnel with irregular outlines. The edges become uneven, torn in places. Rare, branched pseudoplates pass from the underside of the cap to the stem. The cap diameter is within 4–6 cm.

The entire fruiting body of Chanterelle vulgaris is colored light yellow or orange-yellow. Often there are specimens that have burnt out almost to whiteness. Only overripe chanterelles are bright orange. It is better to bypass them.

The pulp of the mushroom is dense. Yellowish above, whitish towards the center. When cut / broken, a faint fruity aroma is felt.

The common chanterelle is never wormy. Fungal mosquitoes and flies are repelled by chinomannose, so they prefer to lay their eggs elsewhere. If, by chance, the fungus rots, then the point of decay is always in sight. This feature saves you from disappointment when processing the crop.

Growth

Chanterelle common grows in mixed and deciduous forests. But it grows most actively in pine forests. These mushrooms prefer moss-covered soil. They are visible from afar, they do not hide in the grass, they settle in large groups.

Edibility

The common chanterelle is an edible species. The mushroom can be boiled, fried and pickled. Freezing is also acceptable, followed by 2-3 months of storage in the refrigerator. In addition, this mushroom is suitable for drying. Dried at a temperature of +40°C Chanterelles are recommended to be stored in cloth packaging. Even having repeatedly decreased in size, the mushrooms retain their bright colors. By the way, after falling into boiling water, the volumes are restored. The calorie content of fresh mushrooms is 23 Kcal per 100 g, for dried mushrooms it increases to 261 Kcal / 100 g.

Cream.

collection time

July-October.

Similar species

similarity Chanterelles false (Hygrophoropsis aurantiaca) with Common Chanterelle based on coloration. There are many more differences, which is not surprising. These mushrooms belong not only to different genera, but also belong to different families.

There are several signs that make it easy to identify the false Chanterelle. To begin with, she is a real agaric, with plates reaching the stem, but not passing to it. The leg itself is hollow. The edges of the funnel-shaped cap are rounded down and even. Plus, the mushroom is devoid of a pleasant aroma. And it grows not only on the soil, but also on deadwood and stumps.

Even if the False Chanterelle gets into the basket, there will be no harm from it. Scientific studies have refuted the unfair claim that the fungus is toxic. It was transferred to the category of conditionally edible, that is, it needs to be pre-soaked and boiled. It should be noted that the fox deceiver does not have noteworthy taste qualities.

The second twin Chanterelle ordinary - hedgehog yellow (Hydnum repandum). You can tell it apart at a glance. In this mushroom, the lower surface of the cap is strewn with many small, easily breaking spines. The yellow hedgehog is not only completely safe, but also competes with Chanterelle. Young specimens are suitable for immediate use, mature ones are recommended to be boiled to soften and remove bitterness.

Ordinary is valued for its excellent taste, as well as for its powerful medicinal effect. He is not afraid of insects due to the content of chinomannose, which kills all helminth larvae. It is for this reason that chanterelles eaten by worms are practically never found.

In this article, we will tell you how to distinguish these mushrooms from their false counterparts, where they grow, what types there are, and how to properly prepare them for future use.

Varieties

There are several varieties of these wonderful gifts of the forest in the world: first of all, it is, of course, the common chanterelle, a photo of which you can see in the article. A little less common is velvety (bright orange), faceted, having a smooth hymenophore and brittle flesh, gray - black with snow-white spores.

The faceted chanterelle is often found in the forests of North America, the gray one is found in the northern hemisphere, in the temperate zone, and also in the tropics. For a long time, mushroom pickers avoided this variety - it was frightened away by its awesome black color and a shape resembling a pipe. In Germany, it was even called the "trumpet of death", believing that the mushroom is poisonous. In fact, the aroma and taste of this one is much higher than that of its yellow relative.

Chanterelle ordinary: description

The hat of this pretty mushroom is 3 to 14 cm in diameter, yellow or orange and has an irregular shape. It can be convex or concave, prostrate or funnel-shaped.

The stem, from 3 to 10 cm high, is thick and solid, as a rule, grows together with the cap and has almost the same color. At the top it expands. The pulp is dense, fleshy, often fibrous, white. When pressed, it turns a little red.

Freshly cut mushroom has a slightly sour taste and aroma of dried fruits. Chanterelle ordinary - a mushroom with wavy edges, bent down. The peel is separated from the cap with difficulty. It is very smooth and pleasant to the touch.

Where does the fox grow most often?

This mushroom often forms mycorrhiza with different trees, but most of all it prefers pine, spruce, oak or beech. Therefore, most often the common chanterelle is found in mixed or coniferous forests. These mushrooms are demanding on sunlight, so they prefer grassy or shaded places.

At the same time, a large amount of moisture is required for the germination of fruiting bodies, so the fungus chooses glades where there is a large amount of moss or litter, which protect the soil from drying out.

When to collect chanterelles?

Chanterelle ordinary begins to massively bear fruit at the very end of summer. True, in dry years this period may shift slightly until the beginning of autumn. Most often, these mushrooms can be found next to the pine tree. And the reason for this neighborhood is not only mycorrhiza.

The common chanterelle is not too picky in choosing a “partner”, but acidic soils are more suitable for it, which, as a rule, are formed in pines due to coniferous litter, which reliably mulches the soil, protecting the mycelium from drying out.

Looking for mushrooms on the edges, clearings. Finding them due to the bright color is not at all difficult. Chanterelles do not hide under leaves. Fruiting bodies do not germinate singly. Chanterelles do not form grandiose heap glades, but if you meet one mushroom, then there will certainly be others nearby.

Processing and storage

Chanterelles - mushrooms are very popular, although they belong to the third category. The reason is that this species is a little heavy for the body, it can be eaten in not too large portions.

Wash the mushrooms well before cooking. Most of it is usually cut off - the fibers that it contains will remain tough during cooking. These mushrooms can be boiled, fried, pickled, frozen. Before cooking, the pulp should be cut into small pieces - this will facilitate the process. Many mushroom pickers do not recommend drying them, believing that they become tough in this form. However, one can argue with this statement, the main thing is to learn some secrets that will allow you to cook fragrant and tender chanterelles.

(chanterelle ordinary)?

You can use the old proven method: whole mushrooms must be strung on a thick thread and hung in a well-ventilated, dry place. Such mushroom beads should be rotated periodically so that moisture leaves evenly from all sides.

This is an effective drying method, but it is the longest: the mushrooms will dry completely in at least seven to eight days. Chanterelles during drying must be protected from flies and other insects. Therefore, this method is most suitable for a country house, when such beauty can be hung on the street.

Drying in the closet

Another popular way to dry naturally is to spread the chanterelles on a horizontal surface. Usually a regular cabinet is used for this. First, the surface must be covered with paper. Raw materials should be laid out on it with a thin layer and covered with another sheet of paper on top, without pressing it. This is necessary to protect against insects.

We use the oven

Most often, chanterelles at home are dried in the oven. To do this, sliced ​​\u200b\u200bpieces of mushrooms should be spread out in a thin layer on a baking sheet, placing parchment or foil. If there are a lot of mushrooms, you can use two baking sheets at the same time.

The oven is heated to 50 degrees and a baking sheet is placed in it. Cover the oven, leaving a small gap with an oven mitt or towel. Through this gap with steam, liquid will come out of the mushrooms. Two hours later, when the air in the kitchen is filled with the divine aroma of mushrooms, the temperature in the oven is increased to 60 degrees.

After another hour and a half, you can periodically open the oven, take out a baking sheet and turn the mushrooms over, take out the finished ones. If this is not done, then the smaller pieces will dry out, and the larger pieces will not give up all the moisture and may subsequently become moldy.

Microwave

This is the most modern way of drying, it is faster, but rather troublesome. In addition, it is suitable for a small amount of mushrooms. Spread the pieces in a thin layer on a plate, preferably flat, put them to evaporate for twenty minutes at a power of 180 watts. Then the plate must be removed and the released liquid drained. Leave the door open for 5 minutes at this time.

Put the plate back on for another twenty minutes on the same mode, drain the liquid again and wait a while. Repeat this procedure as many times as necessary for the complete readiness of the chanterelles.

How to determine readiness?

The readiness of a piece of mushroom is easy to determine if you try to break it. It should not crumble in the hand. Properly dried chanterelles should bend between the fingers, and break only when a certain effort is applied. It is important to remember that the fracture site must be completely dry.

Another way to determine the readiness of mushrooms is by weighing. After drying, chanterelles become ten times lighter. If they have lost less weight, drying should be continued.

Chanterelle extract

This remedy is prescribed 2 capsules (for adults) twice a day. For children under 10 years of age, the dosage is halved. The course of treatment is 30 days.

Side effects

May cause mild dyspepsia with increased sensitivity to the drug. There have been cases of allergic reactions that can manifest as urticaria.

Contraindications

Chanterelle extract should not be taken:

• during pregnancy;
• with lactation;
• with hypotension;
• children under 3 years old;
• with a tendency to bleed.

The mushrooms got their name because of the characteristic reddish-yellow color. This color is due to the high content of vitamin C.

There are edible and poisonous species of chanterelles. False representatives of this group of mushrooms grow on decaying trees, most often found in swamps and near lakes. Edible chanterelles, most often, grow in coniferous and mixed forests.

This group of mushrooms belongs to the family of chanterelles, class Agaricomycetes.

Characteristic

Chanterelles are a well-known group of mushrooms that is found throughout Russia and Ukraine.

Mushroom dimensions

Mushroom is small in size, with a long thick stem. The average diameter of the cap is 10 cm, the stem reaches a size of 10-13 cm in length and 1-2 cm in width.

Hat

Chanterelles have a yellow-orange flat hat. It is wavy at the edges and curled towards the center. If you look at the hat from above, you can see that it is irregular in shape. The top of the chanterelle can be from 1 to 10 cm in diameter. It has a tubular structure.

pulp

The pulp of chanterelles is dense, white. Found fibrous and fleshy. When pressed, it changes color to red. The aroma resembles the smell of dried fruits, and the taste is sour.

Leg

The chanterelle leg is usually thick and long. It can reach 15 centimeters in length. She does not have a skirt and a ring and, most often, simply grows together with the top. Color - orange-yellow, more saturated at the top. The cap expands from the bottom up and has small scales in the lower part.

Chanterelle ordinary prefers to grow in mixed and coniferous forests. It can be found in places where moss and long plants grow. The season for collecting chanterelles is considered to be mid-summer - late autumn.

For a good harvest, chanterelles need a lot of moisture and nutrients that enter their bodies through moss and wood.

In deciduous forests, this type of mushroom feels uncomfortable. Under a large layer of fallen leaves, sunlight does not penetrate well, because of which the mushrooms begin to dry out and lose their attractive appearance.

Coniferous and mixed forests are the optimal habitat for chanterelles. In the soil under pine and spruce there are many trace elements that contribute to the development of mycelium. It is in such places that the root of the fungus can produce several fruits in one season.

Chanterelles are found all over the world, with the exception of the permafrost zone and the desert.

The optimal time for the growth of chanterelles is July-September. Mycelium best of all begins to bear fruit in August after a warm summer rain. This group of mushrooms does not tolerate cold, so it does not grow in winter.

In addition, chanterelles do not like the hot sun, so in spring and early summer they slow down their growth. The same stop in the development of mycelium occurs after each summer rain - the fungus tries to retain moisture in itself for a long period of time. The fruit resumes its development on the third or fifth day after watering.

Edibility

There are both edible and non-edible types of chanterelles. The common chanterelle has a pleasant smell and delicate shade, and the false mushroom smells like fish or vinegar.

The main differences between edible chanterelles and inedible ones are:

1. Hat color. Inedible chanterelles are bright orange, while edible ones are yellow.
2. Hat shape. Inedible mushrooms have a clear circle shape.
3. Leg. A real mushroom has a thick leg, and an inedible one has a thin one.
4. Smell. Inedible representatives of chanterelles have a vinegar smell.
5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, real ones in mixed or coniferous forests.
6. Pulp. Edible chanterelles have yellow flesh, white in the center. Fake mushrooms have orange flesh.

If the mushrooms are real, then they can be fried, boiled or baked. Chanterelles make good casseroles, pies, zrazy and soups. All these dishes will not take more than an hour to cook. Chanterelles can also be salted, pickled or dried, but this will take more time.

Kinds

There are many types of foxes. You need to be able to distinguish edible representatives from inedible ones.

This type of mushroom is found in deciduous and coniferous forests. It can be found from early summer to mid-autumn. A feature of the fungus is a bright yellow color.

The hat of a real chanterelle has a hole in the center and twisted edges. Yellow color. It can reach 10 cm in diameter. The leg is attached to the hat in one layer and does not have a skirt. Its dimensions are 3-10 cm, and the shape is cylindrical. The pulp is dense, it is difficult to damage it to larvae and flies. Yellow chanterelle spore powder.

The name of this type of chanterelle is associated with the unique structure of the fungus. The hat is tubular. Its edges are twisted down and have a funnel-shaped upper part. The color of the pulp can vary from brown to yellow. A change in the color of the pulp occurs during heavy torrential rains.

This species is found in coniferous forests and grows in families in the same place for several years.

The cap diameter is 2-6 cm, the size of the stem is 8 cm long and 1-2 cm wide.

The season for collecting tubular chanterelles is considered to be the beginning of summer - the end of autumn. It is found in coniferous and mixed forests.

A feature of the common chanterelle is considered to be its fruity smell. The color of the fungus varies from yellow to brown, depending on weather conditions - the more moisture, the darker the color.

The hat is flat, with twisted edges. It has folds that look like plates. The cap is up to 10 cm in diameter. The leg is long - up to 10 cm. Its diameter does not exceed 2 cm.

The mushroom is considered one of the most delicious types of chanterelles. It occurs from late July to early September in coniferous and mixed forests.

Similar species

Edible types of chanterelles are very similar to each other, so the common chanterelle is often confused with the velvety chanterelle and the faceted chanterelle.

This type of mushroom has a small size: the leg is 1 cm long, and the cap is 4 cm in diameter. The cap of a young mushroom has a convex shape and an orange color. There is a small hole in the center of the top, and the mushroom is twisted down along the edges. This type of mushroom grows in southern Europe and is found in deciduous forests.

The fruit body of the faceted chanterelle does not exceed 10 cm. The stem is connected to the cap and reaches 5 cm in length and 3 cm in width. The pulp of this type of chanterelle is very dense and tasty. It has a bright yellow color. There is a faceted chanterelle in Africa and Malaysia. The collection season is considered to be the end of summer.

Growing at home

It is quite possible to grow chanterelles on your own, but for this you need to follow a few rules.

To begin with, it is worth remembering that you need to plant mushrooms under the tree under which they dug it up: if the chanterelle grew under a spruce, then it must also be planted under a spruce. It is best to use an ordinary chanterelle for planting. This type of fungus quickly adapts to different growth conditions and bears fruit within a month after planting.

You can plant both pieces of the mushroom and spores that have undergone a certain procedure. In order to prepare spore seedlings, you must:

1. take a few ripe mushrooms;
2. rinse them in warm water and knead well into a homogeneous gruel;
3. pour mushrooms with sweet water (100 g of sugar per 10 l of water);
4. leave for a day in a warm room;
5. Drain the water and dry the resulting mixture.

After the seedlings are ready, you can start planting. A hole with a diameter of 50-60 cm and a length of 20-30 cm is filled with water. After the water has soaked in, you need to add the mixture for sowing, using one teaspoon of gruel per hole. Then everything is covered with fertilizer or humus. With regular watering, in a month the mycelium will begin to give its first fruits.

Calorie content of chanterelles

Chanterelles are a group of mushrooms that are rich in proteins. The table shows the calorie content of 100 grams of raw chanterelles.

1. In France, chanterelles are considered a delicacy and are served as a separate dish in many restaurants.
2. The Normans believed that chanterelles were an aphrodisiac, so they sprinkled them into the food of the newlyweds.
3. Chanterelles are the richest mushrooms in vitamin C. The healing properties of this mushroom help improve skin condition and strengthen bones.
4. In 2013, Latvia exported 73 thousand kg of chanterelles. The total amount was 315 thousand euros.
5. In Nigeria, chanterelles are used to make cosmetics and medicines, which are considered to be of very high quality.

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 hat mushrooms, but the cap and leg of the chanterelles are one whole, without visible borders, even the color is about 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 do not exist, although there are inedible species in the genus, for example, a false chanterelle. Also, this mushroom has poisonous counterparts - for example, mushrooms of the genus Omphalote. Below are some varieties of chanterelles:

Chanterelle ordinary

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 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. The leg is fleshy, white, 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 a huge number of eggs - this is 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 leads to the death of the eggs.

Chanterelle anthelmintic drugs 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, the latter method is guaranteed to preserve their natural richness in amino acids, vitamins and proteins in mushrooms. 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 at low temperatures, is 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 special attention to the back of the cap, and then dried well by 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

For the winter, you can prepare fresh mushrooms and boiled ones. 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 in the freezer.
• If a decision is made to boil the mushrooms, then the peeled chanterelles are dipped in cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all the dirt is washed out during cooking. 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 raw mushrooms in the freezer - 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. Output? 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 preferably lard), and then put them 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 distinguished by excellent taste, they can be stored for a long time and are easy to transport.
• Unfortunately, these mushrooms cannot be dried, as the pulp of the chanterelles becomes “rubber”.

Video

Chanterelle real Grows in numerous groups
Chanterelle real in the photo

Chanterelle real is a widely distributed edible mushroom with a high yield. It grows in numerous groups, forming the so-called witch circles or wide stripes, from mid-July to mid-October, with the peak of fruiting occurring in July-August. It is necessary to look for it in moist open areas of coniferous or deciduous forests.

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

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

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

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

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

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

Chanterelle humpback grows in small groups Chanterelle humpbacked in the photo

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

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

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

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

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

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

Chanterelle turning yellow in the photo
The chanterelle's hat is shaped like a deep funnel

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

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

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

Chanterelle gray in the photo
The hat is funnel-shaped, lobed, gray-brown-black

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

Nemoral forest view. The range covers Europe.

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

It is protected as part of the natural complexes of the Berezinsky Biosphere Reserve, the national parks "Narochansky" and "Belovezhskaya Pushcha". It is necessary to create specialized mycological reserves in places not covered by conservation measures. Periodic monitoring of the state of known populations should be carried out, search for new ones and, if necessary, organize their protection with the prohibition or limitation of anthropogenic impacts.

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

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

Chanterelle ordinary in the photo
(Cantharellus cibarius) pictured

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

Forms mycorrhiza with birch, spruce, pine and oak.

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

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

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

(Hygrophoropsis aurantiaca) pictured
False fox in the photo

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

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

You can find it from June to November.

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

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