Chanterelles – full of information about mushrooms. Real and false chanterelle mushrooms, types, photos and description Real fox
Common chanterelle (true) is an edible mushroom of the Chanterelle family. The name comes from the Old Russian "fox", i.e. "yellow".
Description and appearance
There is no pronounced cap fused with the stem. The color of the mushroom body is from light yellow to orange. The diameter of the cap is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The mushroom has the shape of a funnel.
The leg is dense, lighter than the cap, tapering towards the bottom. Thickness 1-3 cm, length 4-7 cm.
The pulp is fleshy, dense, yellow on the edge and light in the middle; if pressed, it will turn slightly red. The smell is specific, sour with notes of dried fruits and roots. The mushroom has practically no worms or wormholes in its pulp. The pseudoplate hymenophore has highly branched folds descending to the stalk.
The spores are light yellow, elliptical, 8.5*5 µm. The harvest season is June and August-October. They grow in groups.
Species
There are more than 60 species, but the most common is the common chanterelle. Mushrooms are found in different climate zones.
Funnel fox
It has a funnel-shaped cap of brown yellow color on a long tubular stem with a gray-yellow stem. The pulp is white, very dense, with a faint pleasant aroma. The flesh is edible but tough and requires a long cooking time. Also known as tubular lobe or tubular cantarel. Loves shade and acidic soils.
Gray chanterelle
She is also a funnel-shaped funnel. Outwardly it looks like a deep funnel with a wavy edge. The leg is short. The body is dark gray.
Thin, very brittle pulp, practically odorless and tasteless. Meets in August-September. found in mixed forests. In Europe it is considered a delicacy and is used to make sauces.
Faceted chanterelle
It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.
False chanterelle
Bright orange color, odorless, very similar in appearance to the common chanterelle.
Grows in large groups and alone. Can be found in grass and rotten wood. It is difficult to get poisoned by a mushroom, but people with weak digestion are at risk of intestinal upset.
Omphalote olive
Grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.
Where does it grow
The fungus is common in temperate and subtropical climate zones. Loves acidic soils. Grows in grass, moss, under fallen leaves. Can be found in coniferous and mixed forests.
You can find out where chanterelle mushrooms grow and how to find them faster by watching the following video.
Method of making seasoning
During heat treatment (over 60 C), chanterelles lose most of their beneficial substances. But raw mushrooms have a specific taste, although they are edible. Chanterelles can be used as a seasoning and added to ready-made cold or warm dishes and used for medicinal purposes.
Fresh mushrooms are cleaned of dirt with a soft brush. It is recommended not to wash mushrooms, but very dirty ones can be rinsed under running water. Dry the mushrooms in the sun or in a heat dryer at a temperature of 40-50 C.
If the mushrooms are large, then they need to be torn into pieces along the fibers or cut with a ceramic knife. Metal cannot be used, because... it will oxidize all the nutrients in the pulp.
Dried mushrooms should be ground into powder. Store in a thick canvas or fabric bag. Shelf life - 1 year.
Nutritional value and calorie content
Per 100 grams of product:
Chemical composition
Useful properties
- anti-inflammatory;
- bactericidal;
- immunostimulating;
- antitumor;
- bactericidal;
- antihelminthic;
- strengthen the nervous system;
- help enrich the blood with hemoglobin;
- restoration of vision.
Watch the following video, from which you will learn even more about chanterelle mushrooms and their beneficial properties.
Contraindications
- individual intolerance;
- children under 5 years of age;
- acute diseases of the gastrointestinal tract.
Application
In cooking
They boil, marinate, simply salt, but fried ones are the most delicious. In Jewish cuisine they are kosher.
As a side dish, serve with buckwheat, durum wheat pasta and brown rice.
Preferred spices:
- allspice,
- dill,
- carnation,
- coriander,
- marjoram,
- celery,
- dried carrots,
- bay leaf.
Mushrooms are used as an independent dish, added to pizza and casseroles, and used as a filling.
Chanterelle salad
Sauce: In a water bath, mix 35 g of dry white wine and 3 egg yolks until a light foam forms. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until smooth foam. Add 1.5 tsp. lemon juice, salt and pepper to taste.
Salad: Boil 100 g of small potatoes in their skins. Then cool, peel and cut each in half. Fry 150 g of fresh chanterelles in olive oil along with boiled potatoes, 70 g of green and 100 g of pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Place everything on a large plate, top with 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half. Pour sauce over everything.
Cream soup with truffle flavor
Cut 300 g of potatoes and fry in vegetable oil (40 g) until crispy. Dice 1 medium onion and fry along with the potatoes for about 5 minutes with the addition of butter (50 g). Add 1 kg of coarsely chopped fresh chanterelles to them and fry for another 3-5 minutes.
Add fried vegetables with mushrooms to 1.5 liters of water and cook until tender (about 20 minutes). Grind the finished soup in a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in plates, drizzling with truffle oil (only 15 ml for the entire recipe).
Chanterelle mousse with buckwheat porridge
For the mousse you will need 200 g of fresh chanterelles. Fry in vegetable oil (25 ml). Then pour in a little water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms in a blender until smooth and add salt.
For the garnish you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g of onions, several sprigs of fresh parsley. Boil the buckwheat. Cut porcini mushrooms into slices and fry in vegetable oil (25 g). Then cut the onion into strips and add to the mushrooms. Fry for about 3 minutes more. Remove from heat. Add buckwheat, finely chopped parsley and mix. Place on plates and top with mousse.
Pickled chanterelles
Peel 1 kg of chanterelles. Place in an enamel bowl and add 100 ml of water. During the cooking process, the mushrooms will give juice, so you do not need to add more water than specified. Cook for 10 minutes, skimming off any foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tbsp), sugar (1/2 tbsp), vinegar (125 ml) and continue cooking for another 15 minutes. Place hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave until completely cool.
In medicine
- liver disease (cirrhosis, hepatitis C, fatty liver, etc.);
- pancreatic diseases;
- night blindness;
- upper respiratory tract diseases, pharyngitis, sore throat, ARVI;
- tuberculosis;
- sarcoma;
- malignant neoplasms;
- fungal infection of the skin, purulent wounds, ulcers, boils and other skin inflammations;
- remove radionuclides from the body;
- for worms.
Used in the form of alcohol tinctures, powder or oil extract.
Alcohol tincture of chanterelles
2.5 tbsp. dried chanterelle powder pour 500 ml of vodka (preferably with Alpha alcohol). Seal and leave for 2 weeks in the refrigerator. Don't strain! Be sure to shake before use. This tincture is used:
- When treating the pancreas take 1-2 times a day, 1 tsp. half an hour before meals. The course of treatment is 3 months. When treating liver disease (including hepatitis C), take the same, but the course of treatment can be extended to 4 months.
- To cleanse the liver take 2 tsp. before bed for 15 days. The course is held once a year.
- To remove worms take 2 tsp before bedtime. from 2 to 4 weeks. Chanterelle tincture is more preferable than pharmaceutical preparations, because has a gentler effect on the body, affects only worms.
When losing weight
Satisfies hunger for a long time, while mushrooms are low-calorie. It is recommended to replace meat with chanterelles 4 days a week. With such a simple diet you can lose up to 6 kg in a month.
In the diet menu, it is preferable to use stewed or boiled chanterelles with sauce: mix low-fat yogurt with fresh dill, green onions and spices to taste.
Porridge for weight loss
Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water and mince the mushrooms. You can eat it as a separate dish with yogurt sauce or add it to other dishes.
Weight Loss Powder
Prepare powder from dried mushrooms. Take 1 tsp. 2 times a day on an empty stomach with 1 glass of water. This method is especially effective if obesity is caused by improper liver function.
In cosmetology
Chanterelle extract and powder are added to face creams, which help fight fungal formations, while moisturizing and nourishing the skin.
How to choose and where to buy
It is best to purchase mushrooms in stores and markets. There the mushrooms are checked and the sellers are given an appropriate conclusion.
Fresh mushrooms
There should be no lethargic, dry, flabby, damaged mushrooms with mold deposits. It is best to take clean chanterelles, because... dirty ones are difficult to wash and clean. You need to take only whole ones; cut ones indicate low quality.
Frozen
When buying fresh frozen mushrooms, it is important to read the expiration dates on the packaging. The package itself should not contain ice or sticky lumps; this is a signal that the mushrooms have been defrosted, therefore, you can buy a low-quality product.
Pickled
Pay attention to the expiration date on the packaging. If the can is iron, there should be no dents on it. If it is glass, the lid should not be swollen.
Growing
There are two ways to grow chanterelles at home:
- using spores;
- using mycelium.
In the first case, you will need caps of old mushrooms that need to be dried. Then the caps themselves must be dug into the prepared soil. Or soak the caps in water for several hours, and then water the ground with this water.
In the second case, you will need a mycelium from the forest. There is a clearing with chanterelles, and closer to the tree a piece of earth 20 by 30 cm wide and deep is dug up. You should take soil only near healthy trees, without external signs of drying out.
The brought soil should be thoroughly dried. This is necessary so that other competing organisms die.
It is best to prepare seed soil at the end of summer and store it for a year in a dark, cool room, for example, in a basement or cellar. The container itself must be breathable.
Next, the sowing itself is necessary. It is best to carry out work at the end of June. Several holes with a diameter of 10 cm and a depth of 20 cm are dug around the tree. The seed is tightly packed into the holes and watered with water from a watering can (1 liter per hole). Then cover the holes with moss or fallen leaves. The harvest should be expected no earlier than in a year.
It is preferable that the mushroom is planted under the same type of tree where the soil was taken. The best symbiosis is between chanterelles and coniferous trees, birch, beech, and oak.
How to freeze
You can prepare fresh and boiled mushrooms for the winter. 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 placed in cold water and boiled 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.
Storage
Fresh mushrooms can be stored in the refrigerator for 2 to 7 days. If you pack them in a bag, they will last longer.
Dried mushrooms are not very suitable for cooking due to their hardness. The prepared powder should be stored in a dark place in a thick canvas bag for no more than 1 year.
Freshly frozen chanterelles can be stored for no more than 6 months.
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. The spore powder is yellow in color, 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 inedible species in the genus, for example, the false chanterelle. 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 Western European countries. 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 are pink. Spore powder is pink-cream. The vermilion chanterelle grows in deciduous forests, primarily oak groves, in eastern 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 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 fruiting 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 in color, just 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. The yellowing chanterelle grows in coniferous forests, on moist soils, and 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, stem height 3-8 cm, stem diameter 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:
- Orange talker (inedible mushroom)
- Omphalote olive (poisonous mushroom)
The main differences between the edible chanterelle and the false chanterelle:
- 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.
- The edges of a real chanterelle's hat are always torn. The false mushroom often has smooth edges.
- 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.
- Edible chanterelles always grow in groups. False chanterelles can also grow alone.
- The smell of an edible mushroom is pleasant, unlike an inedible one.
- When pressed, the flesh of the edible chanterelle turns red; the color of the false chanterelle does not change.
- 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 helps improve 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 in chanterelles is 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 the 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 in mushrooms their natural wealth of 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, is no more than 24 hours. Therefore, it is better to start processing immediately.
The most important thing is to clean the chanterelles from debris (sand, twigs, dirt, dry leaves), and separate damaged mushrooms. After this, the mushrooms should be rinsed thoroughly, paying special attention to the back of the cap, and then dried 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 fresh and boiled mushrooms for the winter. 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 placed in cold water and boiled 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
- 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.
- 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.
- 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.
- 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 (melted butter, or better yet, lard), and then put them in a small container.
- 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 chanterelle mushroom can be called the same as the real chanterelle; it is part of the chanterelle mushroom family.
DESCRIPTION OF THE REAL CHANTERELLE
The real chanterelle mushroom has a single body; the stem and cap are inseparable. The cap of a mature mushroom reaches up to 12 centimeters in diameter, the edges of the cap are wavy, and in appearance resembles a funnel when the center of the cap is depressed and the edges of the cap are raised. The color of the cap is yellow to orange with shades of yellow. The cap is matte and smooth to the touch. The stem of the mushroom reaches a height of 7 centimeters and a thickness of up to 3 centimeters, while the stem is completely fused with the cap. The color of the stem is the same as that of the cap. The flesh of the common chanterelle is the same color as the mushroom itself, but the closer to the center inside the mushroom, the lighter it is. It tastes a little sour and smells like roots or dried fruit. A very interesting fact is that the common chanterelle mushroom is almost never wormy, this is due to the substance contained in the mushroom, which has a detrimental effect on worms and their larvae.
PREVALENCE OF CHANTERELLA
Most often it grows in spruce, pine, oak and beech forests; it prefers soil with moist moss, grass or forest litter. It grows mainly in large groups, from June to October. In Russia it grows in temperate forests. We recommend that you read
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SIMILARITY TO CHANTERELLE MUSHROOMS
The real chanterelle is very similar to the false chanterelle, which differs from the real one in its thin flesh and frequent plates.
CULINARY PROPERTIES OF REAL CHANTERELLER
The real chanterelle has high culinary value and is used in all culinary preparations.
OTHER USES OF CHANTERELLER
Due to the content of such substances as trametonolinic acid, chitinmannose, ergosterol and several polysaccharides in the body of the common chanterelle, this mushroom can be used as an anthelmintic. In addition, the real chanterelle has a positive effect on the liver, for example, with hepatitis, hemangiomas and fatty degeneration of the liver. Moreover, chanterelles grown in a natural environment under the sun are carriers of large amounts of vitamin D and many other amino acids that reduce the risk of colds, moisturize the skin and mucous membranes, and also reduce the risk of eye inflammation.
HOW TO COOK CHERCHELLE
Thanks to their bright appearance and the almost complete absence of worms in mushrooms, common chanterelles are known to everyone, and their taste is beyond praise - mushrooms can be used in cooking both fresh and dried. So this ingredient is found both in soups, main courses, pies, and in other dough products, juliennes, salads, appetizers, etc. This mushroom can be collected in the forest - wild chanterelles are very useful; alternatively, the mushroom can be grown in special farms - they contain practically no useful substances.
First courses
To prepare soup with chanterelles, you need to sort out and wash the mushrooms - large ones can be cut, small caps remain intact. First, the mushrooms need to be boiled - boil in boiling water until they begin to sink to the bottom of the pan - at this point you can add the potatoes cut into pieces. While the potatoes are boiling, you need to chop the onion and fry it in vegetable oil - put the fry in a saucepan with soup, add salt, spices and cook until the potatoes are ready. In general, it takes 35-45 minutes to prepare this soup.
Second courses
In second courses, chanterelles are baked and fried - during the heat treatment they retain their bright color, and therefore the dish looks very beautiful. The easiest way to prepare chanterelles with potatoes is a simple, satisfying and tasty dish, but mushrooms also go well with other side dishes - baked and fresh vegetables, cereals. To prepare baked mushrooms, you must first fry them together with onions until golden brown and add sour cream (1 cup per 400-500 g of mushrooms). After another 10 minutes, add young and slightly boiled potatoes to the saucepan - you need to cook the root vegetables for 10-15 minutes. After salting and peppering the dish, bring the potatoes to readiness in the oven - this will take another 7-10 minutes.
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Chanterelles can also be prepared for future use - they should be pickled, salted, and used for salads, for example, solyanka. To marinate mushrooms, you need to take 1 liter of water per 1 kg of chanterelles, 2 tbsp. sugar and vinegar, 1.5 tbsp. salt, onion, carrots and black pepper - 10 peas. First, boil the mushrooms - when they settle down, pour out the water, and pour the marinade prepared from the listed products over the mushrooms and cook for 5 minutes. A few minutes before cooking, add vinegar. Then we put the contents of the pan into sterilized jars and roll up the lids - you can eat mushrooms within a month.
