Chanterelle mushrooms - photo and description. Chanterelles - full of information about mushrooms The structure of the chanterelle mushroom

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

Chanterelles - description

The body of chanterelles is shaped like the body of cap-legged mushrooms, but the cap and stem of chanterelles are one whole, without visible boundaries, even the color is approximately the same: from pale yellow to orange. The cap of the chanterelle mushroom is from 5 to 12 centimeters in diameter, irregular in shape, flat, with curled, outstretched wavy edges, concave or pressed inward; in some mature individuals it is funnel-shaped. People call this type of hat “in the shape of an inverted umbrella.” The chanterelle's cap is smooth to the touch, with a skin that is difficult to peel off.

The flesh of chanterelles is fleshy and dense, fibrous in the stalk area, white or yellowish in color, has a sour taste and a faint smell of dried fruit. When pressed, the surface of the mushroom becomes reddish.

The leg of the chanterelle is most often the same color as the surface of the cap, sometimes slightly lighter, has a dense, smooth structure, uniform in shape, slightly tapered towards the bottom, 1-3 centimeters thick, 4-7 centimeters long. The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds flowing down the stem. In some species of chanterelles it may be veiny. Spore powder has yellow, the spores themselves are ellipsoidal, measuring 8*5 microns.

Where, when and in what forests do chanterelles grow?

Chanterelles grow from early June to mid-October, mainly in coniferous or mixed forests, near spruce, pine or oak trees. They are found more often in damp areas, in temperate forests among grass, in moss or in a pile of fallen leaves. Chanterelles often grow in large groups and appear en masse after thunderstorms.

Types of chanterelles, names, descriptions and photographs

There are more than 60 species of chanterelles, many of them edible. There are no poisonous chanterelles, although there are some in the genus inedible species, for example, false fox. This mushroom also has poisonous counterparts - for example, mushrooms of the genus omphalotes. Below are some varieties of chanterelles:

Common chanterelle

Gray chanterelle (lat. Cantharellus cinereus)- an edible mushroom of gray or brown-black color. The cap has a diameter of 1-6 cm, stem height 3-8 cm, stem thickness 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 in color. Hymenophore 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 in the European part of Russia, Ukraine, America and other countries Western Europe. The gray fox is known to few people, so mushroom pickers avoid it.

Cinnabar red chanterelle

Cinnabar red chanterelle (lat. Cantharellus cinnabarinus)– an edible mushroom of a reddish or pinkish-red color. The diameter of the cap 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. Hymenophore folded. Thick pseudoplates have pink color. Spore powder is pink-cream. Cinnabar-red chanterelle grows in deciduous forests, mainly oak groves, in the eastern part North America. The mushroom picking season is summer and autumn.

Velvety Chanterelle

Velvety chanterelle (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 diameter of the cap 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 shape with age. The flesh of the cap is light orange when cut, and whitish-yellowish in the stem. The smell of the mushroom is pleasant, the taste is sour. The velvety chanterelle grows in the countries of southern and of Eastern Europe, in deciduous forests on acidic soils. The collection season is from July to October.

Faceted chanterelle

Faceted chanterelle (lat. Cantharellus lateritius)- an edible mushroom of orange-yellow color. The fruit body measures from 2 to 10 cm. The cap and stem are combined. The shape of the cap is carved with a wavy edge. The mushroom pulp is thick and dense, has a pleasant taste and aroma. The diameter of the stalk is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder is yellow Orange color, like the mushroom itself. The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, and Malaysia, singly or in groups. Chanterelle mushrooms can be collected 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 stem is 2-5 cm, the thickness of the stem is up to 1.5 cm. The cap and stem are a single whole, as in other types of chanterelles. The upper part of the cap is yellow-brown, with brown scales. The leg is yellow-orange. The flesh of the mushroom is beige or light orange and has no taste or smell. The spore-bearing surface is most often smooth, less often with folds, and has a beige or yellow-brown tint. Spore powder is beige-orange. Yellow fox growing in coniferous forests, on wet soils, bears fruit until the end of summer.

Trumpet chanterelle

Tubular chanterelle (funnel chanterelle, tubular cantarellus, tubular chanterelle) (lat. Cantharellus tubaeformis)- an edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, a stem diameter of 0.3-0.8 cm. The chanterelle's cap has the shape of a funnel with uneven edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tube feet are yellow or dull yellow in color. The pulp is dense and white, with a faint bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color and consists of sparse brittle veins. Beige spore powder. Trumpet chanterelles grow primarily in coniferous forests, but are sometimes found in deciduous forests in Europe and North America.

Chanterelle Cantharellus minor

Chanterelle Cantharellus minor- an edible mushroom, similar to the common chanterelle, but smaller in size. The diameter of the cap is 0.5-3 cm, the length of the stem is 1.5-6 cm, the thickness of the stem is 0.3-1 cm. The cap of a young mushroom is flat or convex; in a mature mushroom it becomes vase-like. The color of the cap is yellow or orange-yellow. The edge of the cap is wavy. The pulp is yellow, brittle, soft, with a barely noticeable aroma. The hymenophore is the color of the cap. The color of the stem is lighter than that of the cap. The leg 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– edible mushroom of whitish or beige color. Turns orange when touched. A wet mushroom takes on a light brown tint. The diameter of the cap 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, and as the mushroom grows it becomes funnel-shaped. There are velvet scales on the skin of the cap. The pulp of the mushroom has no aroma or taste. The hymenophore has narrow folds. The leg is fleshy, white, uneven or smooth. Spore powder is white. The chanterelle mushroom Cantharellus subalbidus grows in the northwestern part of North America and is 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 the common chanterelle can be confused:

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

The main differences between the edible chanterelle and the false chanterelle:

1. The color of the common edible chanterelle is uniform: light yellow or light orange. False chanterelles usually have brighter or lighter colors: copper-red, bright orange, yellowish-white, ocher-beige, red-brown. The center of the false chanterelle's cap may differ in color from the edges of the cap. Spots of various shapes may be observed on the cap of the false chanterelle.
2. The edges of a real chanterelle's hat are always torn. The false mushroom often has smooth edges.
3. The leg of a real chanterelle is thick, while the leg of a false chanterelle is thin. In addition, the edible chanterelle's cap and leg form a single whole. And in the false chanterelle, the leg is separated from the cap.
4. Edible chanterelles always grow in groups. False chanterelles can also grow alone.
5. The smell of an edible mushroom is pleasant, unlike an inedible one.
6. When pressed, the flesh 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 anti-cancer effects.

Chanterelle fruiting 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 percentage terms in chanterelles than in oranges. Vitamin A improves vision, prevents eye inflammation, and reduces dryness of mucous membranes and skin. Constant consumption of these mushrooms as food can prevent visual impairment, inflammation of the mucous membrane of the eyes, and hemeralopia (night blindness). Chinese experts recommend including them in the diet of those who constantly work at the computer.

Another active substance Chanterelles - ergosterol (K-10), which effectively affects liver enzymes. Therefore, they are useful for liver diseases such as hepatitis, fatty degeneration, and hemangiomas.

Recent studies have shown that the polysaccharide trametonolinic acid present in chanterelles successfully affects hepatitis viruses.

The effects of D-mannose also extend to worm eggs and cysts. After all, helminths, while 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 some time dozens of others will take 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 eggs.

Anthelmintic drugs from chanterelles are especially effective for enterobiasis, taeniasis, trichuriasis, ascariasis, opisthorchiasis, clonorchiasis, schistosomiasis and giardiasis.

Previously it was believed that the chanterelle was capable of removing radionuclides from the body, but it has now 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 hurt 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 them in mushrooms. natural wealth amino acids, vitamins and proteins. It is better not to store mushrooms at room temperature; a temperature no higher than +10 degrees is suitable for them. The shelf life of unprocessed mushrooms even at low temperatures– no more than 24 hours. Therefore, it is better to start processing immediately.

The most important thing is to clean the chanterelles from debris (sand, twigs, dirt, dry leaves), and separate damaged mushrooms. After this, the mushrooms should be washed thoroughly, Special attention back side caps, and then dry well by placing them on a towel. This step is mandatory, as excess moisture can be harmful. To prevent chanterelles from becoming bitter after freezing, they should be boiled first, and then you can fry them in a frying pan.

How to freeze chanterelle mushrooms

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

Boiled chanterelles are safer because... will not spoil 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 or mold. Can be cut into large slices. Next, the mushrooms should be washed well and drained in a colander. You can blot it with a paper towel. Place into bags and place in the freezer.
• If you decide to boil the mushrooms, then the peeled chanterelles are dipped in cold water and cook for 15-20 minutes after the water boils. Another advantage of this method is that all dirt is washed away during cooking. Drain the water, cool and put into bags.
• Mushrooms should only be defrosted at room temperature.

5 useful 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 the development and excessive accumulation of harmful metabolites in the mushrooms.
2. Before choosing what exactly you will cook, you should immediately pour the washed chanterelles with water, place the pan on the stove, bring to a boil, boil for 15 minutes, then rinse well. After this, the chanterelles are ready for use in any recipe - be it soups or appetizers.
3. To prevent the chanterelles from changing color after prolonged heat treatment, you should add 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, do not under any circumstances put raw mushrooms in the freezer - after storage at deep sub-zero temperatures they will become mercilessly bitter, and you will have to throw away the entire carefully guarded and cherished stock. Exit? There is always a way out! To freeze chanterelles for the winter, you must first boil them (preferably in milk, but plain water will also work) or fry them in advance in a large amount of solid fat (ghee). butter, or better yet, lard), and then put it in a bowl.
5. Chanterelles are self-sufficient on their own, however, if you add a little sour cream to them, it will only be better, in any dish. In addition, these mushrooms “love” thyme, rosemary, basil, oregano, and marjoram.

• Chanterelles have excellent taste, can be stored for a long time and are easy to transport.
• Unfortunately, these mushrooms cannot be dried, as the flesh of the chanterelles becomes “rubbery.”

Video

The common one is valued for its beautiful taste qualities, as well as for its powerful medicinal effect. It is not afraid of insects due to the content of quinomannose, 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 analogues, 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, this 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.

Faceted chanterelle is often found in the forests of North America, gray - in the northern hemisphere, in temperate zone and also in the tropics. This variety of mushroom pickers for a long time they avoided it - it was frightened by its frightening black color and shape, reminiscent of a pipe. In Germany they even called it the “pipe of death”, believing that the mushroom was poisonous. In fact, the aroma and taste of this one are much higher than that of its yellow relative.

Common chanterelle: description

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

The stem, 3 to 10 cm high, is thick and solid, usually fused with the cap and has almost the same color. It expands at the top. The pulp is dense, fleshy, often fibrous, and white. When pressed it turns a little red.

Freshly cut mushrooms have a slightly sour taste and a dried fruit aroma. The common chanterelle is a mushroom with wavy edges curved down. The skin is difficult to separate from the cap. It is very smooth and pleasant to the touch.

Where do chanterelles most often grow?

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

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

When to collect chanterelles?

The common chanterelle begins to bear fruit en masse at the very end of summer. However, in dry years this period may shift slightly until the beginning of autumn. Most often, these mushrooms can be found next to pine trees. And the reason for this proximity is not only mycorrhiza.

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

They look for mushrooms on the edges and clearings. Finding them thanks to their bright color is not at all difficult. Chanterelles do not hide under leaves. Fruiting bodies do not germinate individually. Chanterelles do not form grandiose, clustered clearings, but if you find one mushroom, there will certainly be others nearby.

Processing and storage

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

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

(common chanterelle)?

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 turned periodically so that moisture leaves evenly from all sides.

This effective method drying, but it takes the longest: the mushrooms will dry completely in at least seven to eight days. Chanterelles must be protected from flies and other insects during drying. That's why this method Most suitable for a country house, when such beauty can be hung outside.

Cupboard drying

Another popular drying method naturally- Place the chanterelles on a horizontal surface. Usually a regular cabinet is used for this. The surface must first be covered with paper. The raw material should be spread on it in 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 are dried in the oven at home. To do this, cut up pieces of mushrooms should be spread out in a thin layer on a baking sheet, lined with parchment or foil. If there are a lot of mushrooms, you can use two baking sheets at the same time.

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

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

Microwave

This is the most modern way drying, it is faster, but quite troublesome. In addition, it is suitable for large quantity mushrooms Place the pieces in a thin layer on a plate, preferably flat, and let them evaporate for twenty minutes at a power of 180 W. Then the plate must be removed and the released liquid must be drained. At this time, the door should be left open for 5 minutes.

Place the plate again for another twenty minutes on the same mode, drain the liquid again and wait a while. Repeat this procedure as many times as necessary to full readiness chanterelles.

How to determine readiness?

The readiness of a piece of mushroom can be easily determined by trying to break it. It shouldn't crumble in your hand. Properly dried chanterelles should bend between your fingers and break only when a certain force 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 must 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

Mild dyspepsia may occur with hypersensitivity to the drug. Cases of allergic reactions have been recorded, which can manifest as urticaria.

Contraindications

Chanterelle extract should not be taken:

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

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

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

This group of fungi belongs to the chanterelle family, class Agaricomycetes.

Characteristic

Chanterelles – famous group mushrooms, which are found throughout Russia and Ukraine.

Mushroom dimensions

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

hat

Chanterelles have a yellow-orange flat cap. It is wavy at the edges and curled towards the center. If you look at the cap 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 flesh of chanterelles is dense and white. There are fibrous and fleshy ones. When pressed, it changes color to red. The aroma resembles the smell of dried fruits, and the taste is sour.

Leg

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

The common chanterelle 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, which enter their body through moss and wood.

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

Conifers and mixed forests- This optimal environment habitat for chanterelles. The soil under pine and spruce contains many microelements that promote the development of mycelium. It is in such places that the root of the mushroom can produce several fruits in one season.

Chanterelles are found all over the world, with the exception of Permafrost and deserts.

The optimal time for chanterelle growth is July-September. The mycelium begins to bear fruit best in August after warm summer rain. This group of mushrooms does not tolerate cold, so they do 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 for a long period of time. The fruit resumes its development on the third to fifth day after watering.

Edibility

There are both edible and inedible types of chanterelles. The common chanterelle has nice smell and a delicate shade, and the false mushroom smells of 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. Not edible mushrooms have a clear circle shape.
3. Leg. Real mushroom has a thick stem, while the inedible one has a thin stem.
4. Smell. Inedible representatives of chanterelles have a vinegary odor.
5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, while real ones grow in mixed or coniferous forests.
6. Pulp. Edible chanterelles have yellow flesh with white flesh in the center. Fake mushrooms have orange flesh.

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

Kinds

There are many types of chanterelles. 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 special feature of the mushroom is its bright yellow color.

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

The name of this type of chanterelle is associated with the unique structure of the mushroom. The hat has a tubular shape. Its edges are curled downwards and have a funnel-shaped top part. The color of the pulp can vary from brown to yellow. Changes in the color of the pulp occur during heavy heavy rains.

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

The diameter of the cap is 2-6 cm, the size of the leg is 8 cm in length and 1-2 cm in width.

The harvesting season for trumpet chanterelles is considered to be early summer - late autumn. It is found in coniferous and mixed forests.

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

The hat is flat, with curled edges. It has folds that look like plates. The size of the cap reaches 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 views chanterelles. It is found from late July to early September in coniferous and mixed forests.

Similar species

Edible species 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 is small in size: the stem is 1 cm in length, and the cap is 4 cm in diameter. The cap of a young mushroom has a convex shape and is orange in color. There is a small hole in the center of the top, and along the edges the mushroom is curled downwards. This type of mushroom grows in southern Europe and is found in deciduous forests.

The fruiting 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. The faceted chanterelle is found 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 yourself, but to do this you need to follow several rules.

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

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

1. take a few ripe mushrooms;
2. rinse them in warm water and mash thoroughly into a homogeneous paste;
3. pour sweet water over the mushrooms (100 grams of sugar per 10 liters of water);
4. leave for a day in a warm room;
5. drain the water and dry the resulting mixture.

Once the seedlings are ready, you can begin planting. A hole with a diameter of 50-60 cm and 20-30 cm in length is filled with water. After the water has been absorbed, you need to add the sowing mixture, using one teaspoon of pulp per hole. Then everything is covered with fertilizer or humus. With regular watering, within a month the mycelium will begin to produce 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 added them to newlyweds’ food.
3. Chanterelles are the richest mushrooms in vitamin C. Healing properties This mushroom helps improve skin condition and strengthen bones.
4. In 2013, Latvia exported 73 thousand kg of chanterelles. total amount amounted to 315 thousand euros.
5. In Nigeria, chanterelles are used to make cosmetics and medicines, which are considered to be of very high quality.

They say that chanterelles help cleanse the liver, remove radionuclides from the body and feed it with vitamins. But often, instead of nutritious and tasty ones, their poisonous counterparts end up in the basket. Unfortunately, even experienced amateurs quiet hunt in many cases they rely not on knowledge, but on intuition. Let's figure out how to distinguish false chanterelles and what to do if you are poisoned by them.

Where and when to look for them

The chanterelle season starts in the summer and largely depends on weather conditions. Often in June on forest edges between and deciduous trees you can find single mushrooms. And already in July their mass appearance begins.

Did you know? Latvian mushroom pickers begin collecting chanterelles from the end of May, and this season lasts until frost. IN Lately When winters are characterized by abnormally warm temperatures, you can stumble upon a random find even in December and January.

When they go heavy rains, chanterelles do not rot during long absence precipitation, they do not dry out, and in the heat they simply stop growing. They are loved for their excellent taste and ability to maintain juiciness and freshness in any conditions. In addition, there are never wormholes in these forest gifts. These are one of the few mushrooms that do not spoil during transportation. During the harvest season, chanterelles can be collected in bags, and at the same time they will not lose their attractiveness and value.

Experienced mushroom pickers advise go searching in birch groves. In places where chanterelles grow, there may be damp and dry, shade and sun, deciduous soil and mosses. Feature The thing about these mushrooms is that they never grow alone. Therefore, if you find one specimen, look around, look under fallen branches and leaves - maybe there whole family. But before cutting the mushroom, carefully inspect the find. We will talk about natural signs of authenticity that you need to pay attention to below.

Unlike real ones, false chanterelles, which are popularly called “talkers,” can live on dead trees, old rotting stumps and broken ones. In addition, single mushrooms are very common.

Did you know? Chanterelles that grow in our latitudes have caps with a diameter of 2 to 8 cm, and in other countries they can be much larger. These mushrooms grow largest in California. For example, one of the giants weighed up to half a kilogram.

Main differences: how to avoid falling for a false chanterelle

As it turned out, chanterelles are very tricky mushrooms, so let’s look at the photos and descriptions of real and false specimens in detail.

Shapes and hat

External signs Both mushrooms seem exactly the same only at first glance. In fact, there are many differences. Just by the color and shape of the hat you can tell who is who.

This mushroom is characterized by light yellow tones, sometimes they can flow into cream and yellow-orange colors. And here The deceiver fox looks very bright. It is distinguished by its red, fiery orange color, which is often mixed with brown shades. It is characteristic that the edges of its cap are always lighter than the core.

It is easy to distinguish between the common chanterelle and the false chanterelle by the surface structure and shape of their caps. The “fake” one is slightly velvety with smooth, neatly rounded edges, up to 6 cm in diameter. And the real one is slightly larger, smooth, irregularly shaped, with a wavy edge.

Important! Both mushrooms have the center of the cap, on initial periods growth, slightly raised, and as it matures it bends in the form of a funnel. Therefore, this sign should not be taken into account to distinguish between edible and poisonous specimens.

Mushroom pulp

Inside the “talker” is yellow, tasteless with a loose porous structure. In addition, it has a sharp unpleasant smell. If you press hard with your fingers, the color of the pulp will not change.

Cutting a real fox, you will see yellowish edges and a snowy white center. The mushroom is very dense, with a pleasant aroma, slightly sour in taste. When pressed, scarlet marks remain on it.

Differences between legs

Knowledgeable mushroom pickers, when picking chanterelles, always look at the stem of the mushroom. If it is thick and strong, then you have an authentic specimen in your hands. It is distinguished by a smooth transition of the stem into the cap, uniformity of color, smoothness of the surface and density of the structure. The conical shape of the leg tapers slightly towards the bottom.

But in a fake, this part is very thin, bright orange-crimson in color; in old mushrooms, it is hollow inside. It is characteristic that the bottom of the “talker” is always darker than the top. Its leg acquires a uniform cylindrical configuration and is clearly separated from the cap.

Important! Don't forget that mushrooms, like a sponge, absorb everything around them. So avoid« quiet hunt» in places close to highways and industrial enterprises. It is better to go deep into the forest to find chanterelles.

Controversy

You can also recognize a true chanterelle by its yellowish spores. In the false mushroom they are white.

Eating mushrooms

Some naturalists believe that nature is completely subject to man. Consequently, even poisonous mushrooms will become edible after special processing. Let’s figure out whether this is true, whether such dishes are healthy and, in general, what can be prepared from chanterelles.

How to eat chanterelles

Along with good transportability and the absence of worms, chanterelles have one drawback - they cannot be kept warm for a long time. Therefore, the harvested crop must be processed immediately. The process is simplified by the fact that the mushrooms do not need to be peeled. They are freed from leaf particles and washed, after which they are put into the culinary process.

This variety is suitable for stewing, frying, boiling in soups and baking as a filling for pies and pizza. During the process of preparing them, there is a very pleasant aroma in the kitchen, which encourages improvisation. As a result, there are many dishes using chanterelles. They are rarely served in their pure form. Often combined with fried “roast”. It will take about half an hour for the forest delicacy to reach its readiness.

Did you know? H Worms do not grow in real chanterelles due to the chitinmannose they contain, which has an antihistamine effect. The larvae that get on the mushroom die after some time.

Some housewives practice freezing chanterelles by first frying them in sunflower oil. In winter, such a product needs to be re-fried or boiled, depending on the dish you plan to prepare.

Is it possible to eat false chanterelles?

Speaking in scientific terminology, then These mushrooms are classified as conditionally edible. You should not eat them, especially since during the same period you can collect real tasty and healthy chanterelles.

Some lovers of “silent hunting” share their experience of preparing false specimens. At the same time, they are pre-soaked for 3 days with a daily two-time change of water. Then it is boiled with onions for 20 minutes and only after all these manipulations do they begin cooking.

If you went into the forest to look for chanterelle mushrooms, but didn’t find them, don’t despair. Walk the next day in the same places. You may well find a tasty yellow mushroom where yesterday it didn’t even smell! Yes, yes, this is exactly what these wonderful mushrooms have. They very often “pop up” in just one night.

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

Types of chanterelles

There are many varieties of this mushroom in the world. They all belong to the same Lisichkov family. We most often find only two types:

Chanterelle, also called yellow or true, has a brighter color.

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

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

Why is it called a fox?

Why did these mushrooms get such an interesting name? Is it really because of its resemblance to a small furry animal? Partly yes. Firstly, in the old days these mushrooms were called completely differently - cockerels. At that time, the color yellow had a completely different name - “fox”. From him came the name of the cunning little animal - “fox” or “fox”. Accordingly, mushrooms were also named this way due to their unusual beautiful color.

Chanterelles owe their yellowness to their high carotene content. It is he who gives bright color and carrots.

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

Description of the mushroom with photo

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

hat

Let's start with the cap, which the mushroom picker in the forest will see first of all. In young mushrooms it has a smooth surface and a convex shape. Small chanterelles practically consist of one cap; their legs cannot be seen - they are too tiny, hidden under an “umbrella”.

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

The plates are hidden under the mushroom cap. But, since today the chanterelle belongs to non-lamellar mushrooms, it would be more correct to call this part outgrowths fruiting body. They have a wrinkled shape. When you press on them with your finger or nail, the color should not change to darker or lighter.

Inside the mushroom, the most delicious thing awaits us - the pulp. It has the same color as the surface of the chanterelle. The flesh is yellow, sometimes brighter or paler, and does not change its shade where it is cut. Its smell is simply wonderful, characteristic of edible mushrooms. The pulp does not crumble, but over time it loses its tenderness. Old chanterelles become harsh and rubbery. In addition, with age, these mushrooms acquire the ability to absorb moisture more and begin to quickly get wet in the rain.

Leg

Well, finally, we came to the last part of the fox - its legs. As a rule, it has a solid shape, is not hollow inside, and consists entirely of pulp. Its shape is such that it slowly turns into outgrowths, which, in turn, end at the outer edge of the cap. The size of the stem, as well as the entire mushroom, depends on the area where it grows. But on average, the stalk can reach 8 cm in an adult mushroom that grows in wetlands.

How to cook

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

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

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

Fried

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

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

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

Baked

Baked chanterelles deserve no less attention. To prepare these, you need to thoroughly clean the mushrooms, rinse them and chop them finely.

Then they need to be boiled, but not for long - only about 5 minutes. After draining the water in which the mushrooms were cooked, you need to pour them into the frying pan.

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

Having completed this process, the chanterelles need to be salted. Now it’s time to put the “saffron milk caps” in a baking dish, pre-greased, of course.

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

Casserole

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

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

Now you need to add a little water to the composition - only about 3 teaspoons. All this must be simmered over low heat for up to half an hour, maybe a little less. The preparation for the soup is ready.

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

Among vegetables, chopped potatoes and pre-grated carrots are added to this soup. This delicious soup should be served with sour cream and fresh chopped herbs.

It is worth noting that the chanterelles themselves make a wonderful broth – very aromatic and rich. Therefore, it is not necessary to fry the onions, not everyone likes it, and it can slightly interrupt the aroma of the mushrooms.

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

Well, who doesn’t love pickled mushrooms? And chanterelles in this regard are simply incomparable. They are not only delicious, but also look very beautiful on the table.

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

So, we make the marinade as follows.

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

When everything is ready, the mushrooms along with the aromatic marinade are placed in glass jars. This dish should be kept in a cool place.

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

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

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

1. Firstly, if you don’t have the energy or time to clean them immediately after picking, then you need to leave the mushrooms in a cold place. In the heat, chanterelles very quickly lose their qualities.
2. Secondly, you need to carefully sort through your prey and sort it by size. Old chanterelles can be sent straight to the kitchen for instant cooking. But the young ones are perfect for freezing.
3. And thirdly, the mushrooms need to be cleaned and washed, preferably under running water and not in a basin. But you shouldn't soak them. They will gain moisture, which is unnecessary for freezing.

On the contrary, the washed mushrooms need to be strained and kept in a colander for a while so that the liquid drains well. After this, you can put the chanterelles on a towel, for example, paper. They will dry well and be ready to freeze.

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

The second method helps prevent the appearance of bitterness. But mushrooms may lose more beneficial properties. Before freezing, it is recommended to fill the chanterelles with water and bring to a boil. You can salt them a little. Cook mushrooms for freezing for no more than 20 minutes. Next, you need to strain the chanterelles, rinse and dry them, placing them on a paper napkin. Now you can put the mushrooms in a thin layer on a board or tray and put them in the freezer. After they harden, the mushrooms are placed in containers or bags for longer storage.

In both cases, it is very important to consider one point. Mushrooms, including chanterelles, cannot be defrosted and re-frozen several times. Therefore, when using the first method, the portions should be such that all the mushrooms are used at once. And the second method allows you to simply pour out the required amount of chanterelles without defrosting them. By the way, this freezing method also compares favorably with the other.

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

Chanterelles are a clear favorite among many mushroom pickers. And this is not surprising, given all their qualities. But there is one “but” that you need to pay attention to. These mushrooms have a double - the mushroom is not edible. Very often people confuse the real chanterelle with it, especially inexperienced mushroom pickers. In this case, instead of delicious dishes The aromatic chanterelle can cause poisoning and indigestion. Therefore, it is worth going to the forest for chanterelles with a person who knows these mushrooms well. Or first study everything about yellow mushrooms and their doubles.

Fox mushrooms can be confused with false chanterelle mushrooms. These are lamellar mushrooms that belong to the Svinushkovy family.

There are several signs that distinguish these two mushrooms:

Smell

In false chanterelles it is quite unpleasant;

Color

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

Leg

The false mushroom is quite brittle. In addition, the leg is darker towards the bottom, at the base.

Form

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

Today, most experts consider the false chanterelle to be non-venomous. But this mushroom is of much worse quality than edible varieties of chanterelles. Eating false yellow mushroom can cause stomach upset.

Video about mushrooms growing in central Russia - Chanterelles: video