Chanterelle mushrooms: Where and when to collect chanterelles, useful properties of chanterelles, fried chanterelles with potatoes (recipe). Common chanterelle (Cantharellus cibarius) Common chanterelle mushroom

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

Description and types of chanterelles

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

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

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

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

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

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

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

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

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

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

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

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.

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

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

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

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

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

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

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

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

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

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

How else can you tell poisonous chanterelles from edible mushrooms?

How else can you tell poisonous chanterelles from edible ones and improve your mushroom picking experience?

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

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

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

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 cap, 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 culinary processing, 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 humpback fox 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 abundant 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 tasty.

(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:

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

Chanterelles in the forest

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

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

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

Description of the common chanterelle (Cantharellus cibarius)

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

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

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

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

Time and place of collection of chanterelles

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

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

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

Chanterelle false - an inedible counterpart of edible species of chanterelles

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

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

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

Chanterelle false, photo from Wikipedia

Cooking delicious and hearty dishes from chanterelles

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

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

Chanterelles fried (stewed) in sour cream

A well-known mushroom dish is chanterelles in sour cream. They are cooked on Russian stoves, gas stoves, bonfires and served in restaurants.

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

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

Chanterelles baked with cheese

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

Soup with chanterelles

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

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

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

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

Chanterelles in batter

Our family loves this dish with chanterelles. It can be cooked with some other mushrooms as well. It is very easy to prepare. You need whole chanterelles boiled in salted water, freshly cooked batter, odorless sunflower oil and a tall frying pan with a lid. In order to make the batter tastier, mineral water can be added to the flour instead of water. Sometimes water is replaced with beer. The batter needs to be salted and peppered. Boiled chanterelles are lowered (one at a time) into it, after which they are laid out in a pan with heated vegetable oil (odorless). Mushrooms are fried until a beautiful crust forms. Before serving, you can sprinkle greens or chopped garlic on top. Chanterelles in batter go well with mushroom soup.

Marinated chanterelles

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

Chanterelles stewed with apples

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

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

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