Black chanterelle mushroom. Black chanterelle - a little-known and mysterious mushroom Where does the black chanterelle mushroom grow?
Black chanterelle belongs to edible mushrooms of the 4th category of nutritional value, since it is not completely edible (the legs, as a rule, are not eaten, they are hard). Because of its shape, in Finland this mushroom is called the “black horn” (Finnish: Mustatorvisieni), in Germany – the “pipe of the dead” (German: Totentrompete), in France – the “pipe of death” (French: Trompette de la mort), and in England - “horn of plenty” (English Horn of Plenty).
Description
The black chanterelle is the closest relative of the real or common chanterelle. However, it bears little resemblance to her. This mushroom has an unusual black color and a specific shape. However, the taste is not inferior to ordinary chanterelle and even surpasses it.
hat
The caps of black chanterelles are usually small (up to 5 cm, rarely growing up to 8 cm), and are shaped like a funnel. The edges are uneven, partially turned outward. The funnel without clear boundaries turns into a hollow stalk. The inner surface is rough, the outer surface is waxy. Color depends on weather conditions, - in dry weather - dusty brown, in rainy weather - closer to black.
Pulp
The flesh of the black chanterelle is fragile, brittle, and in young specimens it is grayish in color. If you cook it, it turns black. As it ages, the flesh darkens and turns dark brown or black. In its raw form it has practically no taste or smell, but during cooking it becomes apparent mushroom taste and aroma.
Leg
The leg of the black chanterelle is no more than 10 cm in length, usually even smaller, thin (up to 1 cm). It is dry, brittle, grayish or brownish in color. The stem is empty inside and looks like a continuation of the “funnel” of the cap.
Spore-bearing layer
The black chanterelle does not have a pseudoplate layer like other chanterelles. On the inner surface of the cap there is a thin spore-bearing layer - the hymenium. In young mushrooms it is smooth, but over time it becomes rough.
Spore powder
Black chanterelle spores are ovoid and transparent; the mass of spore powder ranges in color from white to slightly yellowish.
Distribution and collection
Black chanterelles grow everywhere in conditions temperate climate: from North America to Japan. Most sources define the black chanterelle as a mycorrhizal fungus with deciduous trees, but some mycologists consider it a saprophytic organism.
The black fox prefers forests with high humidity and the predominance of deciduous species. Often grows on fallen leaves. These chanterelles are usually found in clusters, even in colonies, but they can be difficult to recognize because they blend in with the leaves.
The black chanterelle appears from July to October.
Similar species
Species of mushrooms similar to the black chanterelle are found, but due to its specific appearance, the fungus is easy to differentiate from them:
- Common funnelwort (gray chanterelle)
Has more light color and a more fragmented cap. The stem is not empty inside; there is no funnel-shaped hole in the cap. It is also characterized by the presence of pseudoplates on back side hats. Conditionally edible.
- Urnula goblet
The shape resembles a glass with the edges slightly bent inward, while the edges of the black chanterelle are bent outward. Urnula grows on the remains of trees. Not suitable for food due to its hardness.
1- Sinuous funnelwort (gray chanterelle) 2- Urnula goblet
WITH poisonous mushrooms It is impossible to confuse the black chanterelle, since it has no poisonous analogues. If common chanterelle there are “false” doubles, then the black one does not have any.
Edibility
Dried black chanterelle
Black chanterelle belongs to edible mushrooms of the 4th nutritional value group. Such a low rating for its nutritional qualities is given, most likely, because it is difficult to clean and you can only eat the top part (the leg is hard, so it is not eaten).
However, many mushroom pickers who have tried this mushroom note that it is no worse than an ordinary chanterelle, except that it is unusual in color and shape.
Almost any dish can be made from black chanterelle; there is also information that it can be eaten raw with salt. Black chanterelle harmonizes well with sauces and can be used as a “topping” for various dishes.
The following is also known about the black fox:
IN European countries Black chanterelle is a recognized delicacy. In Russia, mushroom pickers did not notice it for a long time, but now it is becoming more and more popular. Caution when consuming black chanterelle, as in the case of other mushrooms, should be exercised by people prone to allergies.
You should also remember that mushrooms should not be given to children until school age due to their poor digestibility.
Chanterelles are considered unique mushrooms, which are widely known to all novice mushroom pickers. They gained their popularity due to the content of useful substances, taste and the absence of wormholes. It is important to learn about their varieties before heading into the forest.
Of all the types of chanterelles, the most common are:
- real,
- tubular,
- ordinary.
Black and white are considered rare.
In some ways, it looks like the common anhydrous honey mushroom that grows like gangster mushrooms in North Carolina. However, this species of honey mushroom usually grows in dense clusters of different individuals that share a common base and can be picked up in one large clump.
In addition to its tendency to grow in dense clusters, the airless honey mushroom has a cap that is often covered in small, blackish or bear-like hairs, and also has a sort of grainy coloration that looks like a low-resolution photograph, while being consistently brown or yellowish. brown. Additionally, the anhydrous honey mushroom tends to grow larger than it does and has an incredibly strong stem that is difficult to tear apart. Finally, it has true gills, which are whitish in color, although as they mature, these deep, blade-like gills turn brown.
The mushroom is valued as one of the edible species cap mushrooms. Grows in light conifers and deciduous forests from mid-summer to September. A characteristic feature of this species is the bright yellow color of the fruiting body.. The outside of the hat has wavy-curled edges and a small depression in the center. The plates on the reverse side gradually descend to the stem, which is usually from 3 to 6 cm in height, sometimes reaching 10 cm, its shape is cylindrical, tapering towards the bottom. The pulp is not damaged by the larvae of forest flies and mosquitoes.
These gills are not dried out or cross-forked as with c, although they are often reduced and flow down the trunk.
The plantar chanterelle is a beautiful little mushroom that looks very similar in some ways, although the former has a lot more flare to it. While winter chanterelles are typically dull brown with yellow tones, the color is bright, vibrant orange-yellow, at least when the mushroom is young. It has a pink-orange spore print. It grows in North Carolina and does very well in the mountain areas of the state.
Real chanterelle is eaten in dried, boiled, stewed, pickled, and salted forms.
The trumpet chanterelle is named for its unique cap shape, which is tubular in shape with a funnel-shaped top and rounded edges. The color of the fruiting body varies from brown to gray, with a reddish tint less common. It grows in coniferous forests in large clusters in the same places for several years. The fruiting period lasts from early September to November. This species prefers to grow in acidic soils. The diameter of the cap is from 2 to 6 cm, the cylindrical leg is compressed from the sides and reaches 8 cm in height. Its diameter is approximately 0.8 cm.
The common name is quite accurate - at the peak of its life cycle it is fiery and very bright. However, as it grows, the plantar chanterelle often wilts heavily, turning a tan or darkened yellow color during its fruiting cycle.
Has some key features, especially with a hollow stem and a vase-shaped and wavy cap at maturity. As specimens grow, they usually form a very noticeable depression, hole, or depression in the middle of the cap. The mushroom has false gills, which are veined and forked, and are usually quite small. The false gills are yellowish-orange in color when the mushroom is young and often turn pinkish when the mushroom matures.
Tubular chanterelle is suitable for consumption in any form: dried, salted, fried, pickled, boiled.
The freezing and drying process preserves nutrients.
Chanterelle is the healthiest food product.
It is mycorrhizal and grows together with deciduous trees, especially oak and beech. They often grow in large patches of many individuals, and they are usually not very large, often reaching two or three inches in diameter. They are generally considered edible, although most authors recommend eating them in moderation at first to ensure they are ok with any potential mycophagists.
Final Thoughts on Crater Mushrooms
This makes a very good "starter mushroom" for those just getting into mushroom hunting and wants to find other tasty species in chanterelle habitats! It is a mushroom that goes by many names: black chanterelle, black trumpet, cornucopia, poor man's truffle. In Latin it is crater corn.
Without a separated stem and cap, the mushroom looks like an elongated funnel. Aromatic, thin-walled and tender, the mushrooms range in color from grayish brown to almost black. When it's black trumpet season, these mushrooms often grow abundantly on tree roots. Saving the season's excesses gives us enough to last throughout the year.
We love this mushroom. It dries well, retaining all the distinctive, fruity aroma and earthy, buttery flavor it holds when fresh. Wild, forage mushrooms Naturally dried, peeled and sorted Allergens: Contains mushrooms 2-year shelf life Store in a cool, dry place Product of France. We follow wild mushrooms around the world and feed them for the best quality in the forests, fields and mountains where they grow. While they are available, we sell most of them fresh but also retain some of nature's bounty.
The fox is real is a widespread edible mushroom characterized by high yield. It grows in numerous groups, forming so-called witch circles or wide stripes, from mid-July to mid-October, with peak fruiting occurring in July-August. You need to look for it in damp, open areas of coniferous or deciduous forest.
Naturally dried and carefully packaged in France, our mushrooms offer the flavor of the forest all year round. We think the pantry wouldn't be complete without a few jars of dried mushrooms, ready for when inspiration strikes. Restore these mushrooms as you would any other, soaking in warm water to cover until they are hydrated and plump. Strain and reserve the aromatic liquid for use in soups or sauces.
Use them in various dishes. They're especially good tossed with your favorite stir-fried mushroom mixture or tossed into canned tuna or fresh bean salad. Dry conditions have made for some rather subdued mushroom expeditions this summer. There are a handful of chanterelles, dry chicken from the forest; mostly just dried remains from recent years.
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 is forest mushroom Chanterelles are smooth, matte, whitish or bright yellow in color. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stalk.
The plates are folded, descending far onto the stalk, branched, thick, sparse. The leg smoothly expands upward, without a discernible border, turning into a cap, dense, yellow, smooth, up to 7 cm in length and 3 cm in thickness, cylindrical, solid.
The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, and is almost never wormy.
He is a Maine mycologist who has a wonderful book on identifying wild mushrooms in New England called Edible and Medicinal Mushrooms of New England and Eastern Canada. Always remember the main government of mushroom forage: when in doubt, throw it away!
I'm curious if any of you have any experience cooking for this mushroom. Has anyone made a dish with wild Atlantic lobster and mushroom lobster? Have you found any other mushrooms in the dry Maine woods this season? This is great with a chilled wild rice or farro salad. Dried lobster mushrooms are found in most specialty or natural food stores and are also delicious!
The real chanterelle mushroom belongs to the third category of mushrooms and has high nutritional value due to the vitamins and microelements contained in its tissues. It can rightfully be called a universal mushroom, which lends itself to all types of culinary processing, demonstrating good taste qualities.
Goes into preparations for canning. Used boiled and fried without pre-treatment. It is prepared for future use in the form of boiled canned food (in jars), and can also be used for pickling and salting (hot method).
Collecting ice rose petals and making lassi
The store was housed in a tiny one-room building next to the residence and appeared as if it had been relegated to junk drawer status for the last half century. Luckily for me, the property owners have liquidated the science beakers, cataloging shelves and other botanical knives that were once the property of the business.
Unsurprisingly, one plant dominated the contents presented in this box. Nearest Rose, Most beautiful flower, they say, that it blows, She has such a smell. The smell of the flower does not affect the rose. Why else would it be the plant most associated with love and longing? While pink's visual and olfactory allure is well known, there are many cultures around the world that equally value its culinary and medicinal properties.
The main characteristic of the real chanterelle mushroom is its high carotene content, 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.
While many species in the rose family found in florists around the world are beautiful, we have wild species in Maine that are equally divine. This is the same species that rosehips produce in the summer. It has a short flowering period that blows through the air at this time of year and is commonly found growing along shore paths and beaches along the Maine coast, although it is also a common addition to gardens inland. However, it became naturalized in the region over a century ago and is now part of the charm of coastal New England.
Humpbacked fox, or cantarellula, is a rather rare edible agaric mushroom in Russia that produces consistently high yields every year. Doesn't grow in large groups from mid-August to September, but produces especially abundant harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this type grow? You need to look for them in areas overgrown with a thick layer of moss. coniferous forest, best in a pine forest.
The ideal way to pick a rose is to pinch the petals with all five fingers and gently pull them together. If the flowers are mature, they will release easily. They are incredibly delicate and as such must be handled carefully after harvest. As with any forage, be sure to leave most of the flowers alone. Beach rose is usually abundant enough that you can harvest and move on without changing how the bush appears.
Steady harvesting leaves plenty of flowers for pollinators and ensures a healthy plant with abundant thorns at the end of the season. Although at low temperatures it may take up to a day and a half to dry them completely. The dried petals make an excellent addition to tea blends and are used in a range of Middle Eastern and Indian dishes, pairs especially well with fresh mint in yogurt sauces to flavor grilled meats. The following recipe makes a refreshing summer treat that's healthier than a milkshake.
The mushroom cap is convex at first, but gradually takes the shape of a wide funnel with a diameter of about 4 cm, with a small bulge in the middle. Its surface is painted in a shiny gray color with a smoky tint and brown concentric circles. The spore-bearing layer consists of frequent grayish plates descending to the stalk. During the process of growth, the plates and the upper part of the stalk adjacent to them become covered with small red dots. The leg is rounded, smooth, 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 light white pubescence at the base.
Not necessary. You can also add a few fresh strawberries. Blend all ingredients until smooth, adjust to sweetness, and drink immediately or refrigerate up to one day. Started arriving at the Farmer's Market last week.
A cornucopia would be cool. The good news is that nothing happens for very long. Preparing in advance will cut the time in half. We also had already fried chicken which helped. As you reach completion, you may worry that the cream soup is too thin.
The pulp is thin, soft, tender, with a pleasant taste and a subtle mushroom aroma, grayish in color, which quickly turns red when the pulp comes into contact with air.
The humpback chanterelle belongs to the fourth category of mushrooms. It is eaten boiled or fried.
These photos show what real and humpback chanterelle mushrooms look like:
This soup is very rich and decadent. Lemon juice added during serving makes a big difference. In another sauce pan, add a tablespoon of butter and a tablespoon of butter and heat over medium until the butter has melted. Add garlic, red chili flakes and thyme leaves. Sauté for a minute. Add the wine and let it reduce to ½. Add flour and cook for 2 minutes until flour is dissolved and cooked through. Add the mushroom stock to the pot and let cook for 20 minutes. After 20 minutes, turn off the heat. Place the soup in a blender and blend until smooth. Make sure the drain cap is open if the pressure is too strong. The pressure may cause the soup to splatter all over the place. Add two tablespoons of butter into the blender through the drain. Mix for about 1 minute until emulsified. Add cream and continue mixing. Place the soup back into the rinsed sauce. Season with more salt and pepper and rinse until done. In a sauté pan, add a tablespoon of oil and a tablespoon of butter. Let the butter melt over medium heat. Add the chanterelle tops and cook with a pinch of salt and pepper. Cook until the edges of the mushrooms are crisp. Remove from pan and drain with paper towel. There should be some oil left in the honeycomb pan. If not, add another tablespoon of oil. Add chicken and heat through. 1 to 2 minutes. Place ½ cup chicken in the middle of the serving. Tuck the soup around the chicken. Top with soup and chicken with some of the sautéed mushrooms. Add a little lemon juice to taste. Garnish with parsley leaves or arugula. Service. Enjoy!
- Place water, mushroom stem and mushroom stems in a medium soy saucepan.
- Bring to a boil and reduce to a simmer for 20-30 minutes.
- Add shallots and a pinch of salt and pepper.
- Sauté for a few minutes until softened.
Chanterelle yellowing and gray: the color of forest mushrooms and their description
Chanterelle yellowing is an edible mushroom that grows in small groups from early August to late September in coniferous, predominantly spruce forests.
The shape of a chanterelle's hat resembles a deep funnel with a diameter of about 5 cm, with a curled 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 winding folds descending onto the stem. It is painted yellow with orange tint. The stalk is rounded, thinner at the base, often curved, less often 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.
Yellow chanterelle belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, and can also be dried for the winter.
Gray chanterelle 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 drooping. The pulp is thin, with a bland taste, without much odor. The plates are descending, gray, uneven in length, frequent, thin. The stalk is cylindrical, hollow, colored a tone lighter than the cap, size 4.0 0.5-0.2 cm. Spores are ellipsoidal, size 8-10 5-6 microns, colorless.
Nemoral forest species. The range covers Europe.
Found in deciduous forests. Fruit bodies are periodically formed in September - October. There are single specimens.
Protected within natural complexes Berezinsky biosphere reserve, national parks"Narochansky" and " Belovezhskaya Pushcha" It is necessary to create specialized mycological reserves in places not covered by protective measures. Periodic monitoring of the condition should be carried out known populations, search for new ones and, if necessary, organize their protection by prohibiting or limiting anthropogenic impacts.
Below is a photo and description of the common chanterelle mushroom.
Common chanterelle: in which forests it grows and what it looks like (with photo)
Common chanterelle (Cantharellus cibarius) is an edible mushroom. The cap is 2-12 cm in diameter, convex at first, then pressed in the center in the form of a funnel with a solid or lobed-folded edge, quite fleshy, yellow or yellowish-white. Plates in the form of forked-branched veins or folds of skin of the same color as the stalk, strongly descending along the stalk. The stem is 2-10 cm long, 0.5-2 cm wide, the same color as the cap. The pulp is dense with pleasant smell, whitish or yellowish.
It 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 young and old. Does not require boiling. Fried chanterelles are especially tasty.
False fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. The cap is 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a curled edge, orange or buffy, fading to a reddish-whitish color with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, the same color as the stalk, strongly descending along the stalk. The leg has a regular round cross-section, 2-5 cm in length, 0.5-1 cm in width in the lower part, where there are no plates, the same color as the cap. The spore powder is pale cream.
Grows in sparse pine and pine-birch forests, on heather heaths. Found in large quantities.
You can find it from June to November.
The false fox is similar to the real fox. U false chanterelle there are real plates under the cap, and the real chanterelle has thick veins or folds instead of plates.
You can see different types of chanterelle mushrooms in this video:
The Spaniards claim that they are the best mushroom places located in the forests at the foot of the Pyrenees ridge. The variety of mushrooms in the markets amazes even seasoned Russian mushroom pickers out of habit. Today we will take on preparing mushrooms with the frightening name trompetas de la muerte - translated this means “the trumpets of the dead.”
These are black chanterelles, almost unknown in the CIS countries. Black chanterelles are a real delicacy that gourmet chefs value along with truffles for their bright aroma and unusual taste: powder from dried black chanterelles is used as a seasoning, fresh mushrooms are added to risotto, fish dishes and even bread.
Black chanterelles: a recipe from Catalonia
We offer a Catalan recipe for black chanterelle soup with foie gras - a dish with amazing aroma and taste.
- We clean the legs of the black chanterelles from any remaining soil and thoroughly rinse the mushrooms in running water.
- Pour a couple of glasses of vegetable or mushroom broth into a deep saucepan. The amount of liquid should be calculated so that it barely covers the mushrooms.
- Bring the broth to a boil, add black chanterelles and a piece of butter. It must be remembered that black chanterelles are considered conditionally edible, so they should be boiled for 10–15 minutes.
- Then take a large grater and a piece of ready-made foie gras in the form of pate or whole liver.
- Grate the foie gras into our soup, mix lightly and serve it immediately.
Of course, the presence of foie gras can be confusing, but this incredibly easy-to-prepare dish is also called “peasant mushroom soup.”
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Gray fox in mushroom encyclopedias it can also be referred to as funnel-shaped funnel-shaped or funnel-shaped craterellus. It grows in rather large groups and bunches from August to October in deciduous-coniferous forests.
For an inexperienced mushroom picker, a mushroom evokes only one feeling: kick this mushroom, and go look further for only normal mushrooms. The appearance, of course, is still the same: unsightly, similar to the output part of a musical trumpet, black in color, growing in clusters the way toadstools usually like to grow. An experienced mushroom picker knows that it surpasses even the real yellow chanterelle in taste and aroma. And to compete with the yellow chanterelle - a mushroom classified in the first category - you still have to try.
The funnel-shaped cap of brown-black or gray-black color has a diameter of 3 to 8 cm. In adult mushrooms, the cap is covered with a characteristic whitish coating (spores) and appears powdery. The leg is hollow inside, narrowed downward, up to 12 centimeters in length. The flesh of the mushroom is gray-black or black in color, very fragile. The color of the pulp does not change even when gray chanterelles are dried. The pulp of the mushroom has a pleasant smell.
As you know, in Europe the black chanterelle is very popular and quite expensive. Sometimes it is even called a “truffle on a leg.” This is due not only to its high taste, but also to the ever-growing movement for eating clean, unprocessed natural foods. Indeed, like its yellow relative, the black chanterelle is not worm-eaten, you don’t need to peel it or carry out any other actions, just wash it and go ahead. Meanwhile, we must not forget about the taste of black chanterelle. It is very strong (as is the aroma), is not lost during cooking or drying, like yellow chanterelle, and the dried mushroom lasts longer than all other types.
Taking into account the fact that in dried form (and especially in powder) the taste of black chanterelle is enhanced, it is only prepared dried. In Europe, dried black chanterelles or their powder are most often used to make soups, cheese soups, sauces, seasonings, baked goods, preparation of minced meat and cutlets, including fish, as well as for pizza. Once soaked, the mushrooms almost completely return to their original appearance and are indistinguishable from fresh ones.
When black chanterelle powder is added to meat and fish cutlets, various sauces and seasonings, dishes acquire an amazing taste with a much stronger mushroom aroma than if dried porcini mushrooms were used for the same purposes.
For soups, you can use both powder and whole dried black chanterelle halves, but in this case they must first be soaked for two hours in cold water.
In Finland, for example, black chanterelle is added to fish cutlets with cheese, stewed in cream. And in England they make toast with butter and black chanterelle powder.
For some reason, many are convinced that wonderful things or phenomena are somewhere far away, in foreign lands, and they cannot be nearby. So they think about unusual-looking mushrooms that they cannot grow in the neighboring forest located behind the house...
In reality, strange mushrooms can be found anywhere - including in your own forest. Only often a mushroom picker, seeing an unfamiliar mushroom, calls it a toadstool and disdainfully kicks it. Not knowing that quite often among unfamiliar mushrooms you come across edible and tasty ones.
Description
A fungus called funnel fungus grows in the forest (it is also often called black funnel funnel, funnel funnel, craterellus carotid). And it is better known to mushroom pickers as the black chanterelle. In appearance, it fully lives up to its name - indeed, it is very similar to a coal-colored funnel standing on a stem with a cap torn into small shreds (in young mushrooms the edges of the cap are intact and curved). This sad color is given by the element contained in the product called melanin.
The height of the mushroom is 10 centimeters.
The cap is the inner part of the funnel, it is the surface of a gray-black color; if the mushroom is young, then there must be a brownish tint, the diameter is 3-6 centimeters. The outer side is gray-white, all dotted with tubercles, wrinkled. When the spores mature, they acquire a bluish color. When cooked it becomes coal black.
Every mushroom, whether edible or not, has plates or similar structures. The funnelfish has nothing like that.The leg is very short - 8 millimeters in length, tapers towards the base, the color is the same as the cap. The pulp is grayish-ashy, tender, fine structure, mushroom taste, smell fresh mushrooms, the aroma of dried mushrooms even intensifies.
Places of distribution
The black chanterelle grows mainly in deciduous trees, less often - mixed forests temperate zone in the territories of Eurasia and North America, both on the plains and in the mountains. Prefers open to light wet soil, rich in limestone and clay, under beech, maple, hazel and oak trees, using fallen leaves as soil and humus. It grows in large groups, forming entire colonies. Growth begins in early summer, with the onset of the first month of the year until the end of autumn, greatest harvest can be collected in late August - early September.
Edibility
Of the many species of chanterelles growing in the forest, the horned funnel can be considered the most delicious mushroom. Although it is classified as the last - fourth taste category, in some countries Western Europe(France, England), on the North American continent (Canada) it is considered the same delicacy as rare morels or truffles. For dishes, only the mushroom cap (funnel) is used, because the legs are quite rough, rubbery (hard to chew) and not very tasty. The caps are cleaned of soil and other forest debris, dried for the winter or washed in copious amounts of water, and then fried - either individually or with vegetables and potatoes, nutritious soups are cooked, and stewed. Black chanterelles also produce very aromatic and delicious sauces. Dried mushroom(by the way, the pulp of dried black chanterelle becomes lighter when dried) is ground into powder and used as a seasoning. Also, the horn-shaped funnel, like other types of chanterelles, is eaten raw, sprinkled with salt.
Other names for funnelweed
This unusual mushroom reminds me a lot musical instruments- a pipe or horn protruding from the ground. True, their appearance is quite scary and depressing. That’s why the Germans call this tasty but terrifying-looking mushroom the “pipe of the dead.” In England and France, the attitude towards the mushroom is more loyal and supportive; the French, along with the British, call it simply and tastefully - “cornucopia”. In Finland, they didn’t try to invent anything too much and called the funnelfish “black horn”.
Medical uses and properties
Funnelwort contains a lot of phosphorus, calcium and a little potassium. The mushroom is very suitable for those on a diet - its protein content is only 28%. And the polysaccharides contained make it possible to prevent sarcoma from growing, if it exists.