Chanterelles - full of information about mushrooms. Yellow chanterelles: characteristics of edible mushrooms Mushroom chanterelle name

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

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

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

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

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

Growth

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

Edibility

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

Cream.

collection time

July-October.

Similar species

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

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

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

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

Chanterelles- quite beautiful, tasty and healthy mushrooms. Due to their bright yellow color, they are clearly visible in the forest and are difficult to confuse with other types of mushrooms.

Let's take a closer look: where and when to collect chanterelles, types of chanterelles, description and photo, useful and medicinal properties, storage and preparation for the winter.

Chanterelles - description and photo

Golden-colored mushrooms have a delicate fruity smell, slightly reminiscent of apricot.

They are common in Europe, Russia, Africa, Mexico, the Himalayas.

Hat and leg chanterelles looks whole, without visible borders, approximately the same color from pale yellow to orange.

Cap diameter 5-12 cm, irregularly shaped with wavy edges, funnel-shaped or concave, smooth with hard-to-remove skin.

The pulp is dense and fleshy, white or yellowish in color with a slight smell of fruit, a little spicy taste. The surface of the chanterelle becomes reddish when pressed.

Chanterelle leg dense, with a smooth structure, narrowed towards the bottom up to 3 cm thick and up to 7 cm long.

Hymenophore surface represented by wavy folds falling down the leg.

spore powder yellow color.

In what forest do chanterelles grow and when to collect?

From June to mid-October, chanterelles can be found mainly in coniferous forests, as well as in mixed. More often, mushrooms are found in damp areas, in moss, among grass, near pines, firs, oaks.

You can meet chanterelles in numerous groups that appear en masse after thunderstorms.

Types of chanterelles photo and description

Most species of chanterelles are edible. There are more than 60 species of chanterelles, there are no poisonous ones, but there are inedible species - a false chanterelle, for example.

Chanterelle ordinary - edible mushroom. Hat 2-12 cm in diameter. Mushrooms with fleshy pulp, yellow at the edges, and white at the cut. Chanterelle ordinary taste with sourness. It grows in coniferous and deciduous forests from June to October.

Chanterelle gray- edible mushroom. The color of the chanterelle is from gray to brown-black. A hat up to 6 cm in diameter, with wavy edges and a depression in the center, the edges are ash-gray.

Elastic pulp of gray color, with inexpressive taste and without aroma.

The gray fox grows in deciduous forests from June to October. This species is little known to mushroom pickers, they avoid it.

Chanterelle cinnabar red - edible mushroom. The color of the chanterelle is reddish or pinkish red. The cap is up to 4 cm in diameter, the stem is up to 4 cm high. The flesh is fleshy with fibers. The hat is concave to the center with uneven curved edges. You can find the cinnabar red chanterelle in oak groves in eastern North America. Mushroom picking takes place in summer and autumn.

Chanterelle velvety - a rare, edible mushroom. The cap is orange-yellow or reddish, up to 5 cm in diameter, convex, becoming funnel-shaped with time. The flesh is light orange with a pleasant smell. Chanterelle velvety grows in deciduous forests of eastern and southern Europe on acidic soils. This mushroom is harvested from July to October.

Chanterelle yellowing - edible mushroom. Hat up to 6 cm in diameter, yellowish-brown, covered with scales. The flesh on the cut is beige, tasteless and odorless. It can be found in coniferous forests, on wet soils during the summer.

Chanterelle tubular - edible mushroom. Hat up to 8 cm in diameter, funnel-shaped with jagged edges, grayish-yellow. The pulp is dense, white on the cut, has a pleasant smell of earth and has a bitter taste. It mainly grows in coniferous forests.

Chanterelle Cantharellus minor - looks like a common chanterelle, an edible mushroom. Hat up to 3 cm in diameter, orange-yellow, with wavy edges. The pulp is soft, brittle, yellow. Such a fox grows in the oak forests of North America.

False chanterelles - photo and description

The common chanterelle can be confused with two types of mushrooms:

Omphaloth olive (poisonous mushroom)

and orange talker (inedible mushroom)

How to distinguish false chanterelles from real photos

1. edible chanterelle has a uniform color - light yellow or light orange. False chanterelles have bright colors - red-brown, bright orange, copper-red, yellowish-white. In a false chanterelle, the middle of the cap differs in color from the edges and can be covered with spots of various shapes.
2. false fox usually has smooth edges of the cap - a real chanterelle is always torn.
3. A false chanterelle has a thin leg, a real chanterelle with a thick leg. The cap and leg of an edible chanterelle are one piece; in false mushrooms, the cap is separated from the leg.
4. False chanterelles can often be found singly, while a real chanterelle always grows in groups.
5. A false mushroom has an unpleasant odor, an edible one always smells good.
6. If you press on the pulp of edible chanterelle, it will change color to reddish, false chanterelle does not change color when pressed.
7. Poison Doppelgangers may be wormy, the real fox is never.

Video - Beware! Chanterelle false and real

Chanterelles useful properties and contraindications

Chanterelle mushrooms have a high content of various vitamins and minerals - D2, B1, A, PP. Zinc, copper.

Chanterelle mushrooms are useful in fight against cancer, to restore vision, in the fight against bacteria, with obesity.

how natural antibiotic they are used in folk medicine.

The calorie content of chanterelles is 19 kcal per 100 grams.

How long can chanterelles be stored fresh

After picking mushrooms, they can be stored at a temperature not exceeding +10 degrees. Do not store in the refrigerator for more than two days after collection, it is better to start processing immediately.

Chanterelles - how to clean

Before processing, the chanterelles must be cleaned of debris, and damaged mushrooms should be discarded. Dirt does not strongly stick to the surface of the chanterelles, so you can remove it with a soft brush or sponge.

Cut off the damaged, rotten parts of the fungus with a knife. For subsequent drying, debris is also removed from the plates with a brush.

After cleaning the mushrooms from debris, rinse them in water, with special care the cap plates. Rinse should be by changing the water several times. If the taste remains bitter, soak the mushrooms for 30 minutes in water.

Why are chanterelles bitter, how to remove bitterness?

Chanterelles have natural bitterness, so pests and insects do not like them, but they are appreciated in cooking. If the mushrooms are not processed immediately after harvest, the bitterness will intensify. Also, increased bitterness of chanterelles is possible due to the influence of some natural factors.

More bitterness in chanterelles collected in dry weather, under coniferous trees, near roads and enterprises, overgrown mushrooms growing in moss, if these are false chanterelles.

It is better to collect and cook young chanterelles, the bitterness content in them is minimal. To remove bitterness, you need to soak the chanterelles for 30-60 minutes in water, then boil. Drain water after cooking.

For freezing, use boiled chanterelles - they will not be bitter and take up less space. If you froze fresh and thawed found that the mushrooms are bitter, boil them in salt water, the bitterness will go into the water.

How to cook and store chanterelles?

Chanterelles boiled, fried, salted, marinated, dried.

Boiled chanterelles within 15-20 minutes after boiling. If you eat chanterelles after cooking, then salt the water. If you fry after cooking, then you do not need to add salt and the cooking process in this case should not last longer than 5 minutes.

Rinse dried chanterelles, soak before cooking for 2-4 hours in warm water. Then boil in the same water for 40 minutes.

Chanterelles are roasting without boiling, but if the chanterelles are bitter, then it is necessary to boil.

Cut the mushrooms before frying. First, fry the finely chopped onion in oil in a pan, then add the chanterelles. Saute mushrooms until all moisture has evaporated. Then salt to taste, add sour cream and simmer until cooked for 15 minutes.

Chanterelles are salted in a cold and hot way.

Pickled chanterelles are prepared with and without pasteurization.

Marinated chanterelles with pasteurization

Thoroughly clean and wash the mushrooms, cut large ones and cook for 15 minutes in salted water with the addition of citric acid.

Arrange prepared chanterelles in clean jars and pour hot marinade, adding onion rings and bay leaf on top. Cover jars with lids and pasteurize for 2 minutes. Then immediately roll up the lids, store in a dry place with a temperature of 0 to 15 degrees.

Dry chanterelles on a drying board or a special dryer, the mushrooms should not touch each other. Before drying, the mushrooms are not washed, but they are cleaned of dirt with a brush, if large ones are cut into several parts.

The rooms in which chanterelles are dried should be well ventilated. Can be dried outside in the shade.

If drying in an oven or oven, the temperature should first be 60-65 degrees, and then higher.

Store dried chanterelles in glass, plastic containers with tight-fitting lids.

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 upward, without a discernible 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 cooking, demonstrating good taste.

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

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

Chanterelle humpback grows in small groups Chanterelle humpbacked in the photo

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

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

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

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

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

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

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

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

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

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

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

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

Nemoral forest view. The range covers Europe.

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

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

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

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

Chanterelle ordinary in the photo
(Cantharellus cibarius) pictured

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

Forms mycorrhiza with birch, spruce, pine and oak.

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

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

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

(Hygrophoropsis aurantiaca) pictured
False fox in the photo

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

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

You can find it from June to November.

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

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

Common - an edible forest mushroom that grows in places where there is a lot of moisture. The characteristic appearance will make it possible to distinguish this mushroom from others and to a person who has previously seen it only from a photo. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.

A mushroom named chanterelle is well known to both avid mushroom pickers and beginners in this business. He loves coniferous forest, but also grows in birch and mixed forests - often alone, but close to each other.

In a common chanterelle, the leg and hat have grown together so much that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow, with a smooth, matte surface that does not separate well from the pulp. The flesh is firm and very fleshy, white, but slightly reddening when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.

chanterelle mushroom

Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after showers.

Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where the mushroom was found. If there is moss, carefully lift it up. In no case do not cut the mushroom - carefully unscrew it, completely removing it from the ground. Otherwise, damage the mycelium. If everything went smoothly, remember the place, in time it will again be full of mushrooms. Chanterelle is often inseparable in a basket with mushrooms. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:

• the edges of the chanterelle are more wavy;
• the color of the chanterelle is lighter - from yellow to almost white;
• pulp and milk are paler than that of camelina;
• there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. From excessive moisture, the fungus does not rot, and in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of crushing, breaking and loss of presentation. This is the case when accessibility is associated with taste and health benefits.

Chanterelles are not only tasty, but also healthy

The mushroom is popular among the people not only because of its nutritional properties, but also because of its usefulness. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered in the fungus natural anthelmintic (fighting worms) and hepatoprotective (positive effect on the liver) properties.

And the most useful substance in chanterelles is trametonolinic acid, which is designed to fight hepatitis. Traditional medicine speaks of the benefits of the fungus for vision and physical health of the eyes, as well as for immunity and even excretion of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.

Inedible doppelgangers

The poisonous pseudochanterelles include the false chanterelle (it is also an orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. Having kept them in water for 3 days, boiled or stewed, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers recognize the "scout" by eye. However, if you do not consider yourself to be such, it is better to rely on auxiliary signs:

Orange talker

1. The false chanterelle grows exclusively on the forest floor, moss, deadwood, old decaying trees, and not on the soil, like a real one.
2. It's brighter than the real thing. Toward the edge of the hat brightens. The surface is velvety. The real one has a uniform color and a smooth surface.
3. The edges of the cap of the false chanterelle are smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the foot is not continuous.
4. The leg of a false chanterelle is hollow, while that of a real one is fibrous.

Omphaloth is a deadly poisonous mushroom. It grows only in the subtropics and exclusively on tree dust.

Attention! Even a real fox can poison you: the one that grows near an industrial plant or a busy roadway. The fungus collects the radioactive nuclide caesium-137.

Mushrooms on the table

Raw chanterelles taste tough and viscous, even spicy. But they are also eaten this way. In Germany, for example, this is in the order of things, the mushroom is respected there: pickled in vinegar and dried. However, after such processing, the chanterelles become rough in taste, so it is still better to cook them.

Before processing, the mushroom is washed in cold water, the plates are cleaned and boiled for about 20 minutes in a large saucepan with salted water, removing the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To surely rid the chanterelles of bitterness, you can soak them for an hour and a half in milk. For a multicooker, the “baking” mode and half an hour on the timer are suitable.

Fried chanterelles

They also freeze mushrooms. Moreover, after cooking, they take up less space. The common chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they become bitter after cooking, sweeten the water with brown sugar.

Chanterelles are used in various dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish a unique taste and aroma. The European serving of mushrooms involves cutting into pieces and seasoning with butter, crushed breadcrumbs, onions, lemon peel and seasonings.

Advice. Despite the content of only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. So take precautions when eating.

Chanterelle false and real: video

Chanterelle ordinary (real) 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 hat fused with the leg. The color of the mushroom body is from light yellow to orange. The cap diameter is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The fungus looks like a funnel.

The stem 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 turns slightly red. The smell is specific, sour with notes of the aroma of dried fruits and roots. The fungus has practically no worms and wormholes in the pulp. The pseudolamellar hymenophore has highly branched folds descending towards the stem.

Spores are light yellow in color, in the form of an ellipse, 8.5 * 5 microns. Harvest season June and August-October. Grow in groups.

Kinds

There are more than 60 species, but the most common is the common chanterelle. Mushrooms are found in different climatic zones.

Chanterelle funnel

It has a hat in the form of a funnel of brown yellow color on a long tubular leg with a gray-yellow leg. The pulp is white, very dense, weak pleasant aroma. Edible but tough flesh requires a long boil. Also known as tubular lobe or tubular cantarel. Likes shade and acidic soils.

Chanterelle gray

She is a hornwort. Outwardly, it looks like a deep funnel with a wavy edge. The leg is short. The body is dark grey.

Thin, very brittle pulp, odorless and tasteless. Collected in August-September. found in mixed forests. In Europe, it is considered a delicacy, used to make sauces.

Chanterelle faceted

It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.

Chanterelle false

Bright orange color, odorless, outwardly very similar to the common chanterelle.

Grows in large groups and singly. 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

It grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

Where does it grow

The fungus is common in temperate and subtropical climatic zones. Likes 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 for making seasoning

During heat treatment (already over 60 C), chanterelles lose most of the useful substances. But raw mushrooms are specific in taste, although they are edible. From chanterelles, you can prepare a seasoning and add it to ready-made cold or warm dishes, use it for medical 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 thermal dryer at a temperature of 40-50 C.

If the mushrooms are large, then they need to be torn apart 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 tight canvas or cloth bag. Expiration date - 1 year.

Nutritional value and calories

Per 100 grams of product:

Chemical composition

Beneficial features

• 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's age up to 5 years;
• acute diseases of the gastrointestinal tract.

Application

In cooking

Boiled, marinated, simply salted, but fried ones are the most delicious. In Jewish cuisine are kosher.

Serve with buckwheat, durum wheat pasta and brown rice as a side dish.

From spices are preferred:

• allspice,
• dill,
• carnation,
• coriander,
• marjoram,
• celery,
• dried carrot,
• Bay leaf.

Mushrooms are used as an independent dish, added to pizza and casseroles, used as a filling.

Chanterelle salad

Sauce: In a water bath, mix until a light foam forms 35 g of dry white wine and 3 egg yolks. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until a homogeneous 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. Put everything on a large plate, spread 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half on top. Pour sauce over everything.

Cream soup with truffle flavor

Cut 300 g of potatoes and fry in vegetable oil (40 g) until crispy. Cut into cubes 1 medium onion and fry together with 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 with a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in bowls drizzled with truffle oil (15 ml total for the entire recipe).

Chanterelle mousse with buckwheat porridge

For mousse, you need 200 g of fresh chanterelles. Fry in vegetable oil (25 ml). Then pour in some water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms with a blender until smooth and salt.

For a side dish, you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g of onions, a few sprigs of fresh parsley. Boil buckwheat. Cut porcini mushrooms into circles and fry in vegetable oil (25 g). Then cut the onion into strips and add to the mushrooms. Fry for about 3 more minutes. Remove from fire. Add buckwheat, finely chopped parsley and mix. Put on plates, top - mousse.

Pickled chanterelles

Peel 1 kg of chanterelles. Put in an enamel bowl and pour 100 ml of water. During the cooking process, the mushrooms will give juice, so pouring more water than the specified is not required. Boil for 10 minutes, skimming off the foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tablespoons), sugar (1/2 tablespoon), vinegar (125 ml) and continue to cook for another 15 minutes. Arrange hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave to cool completely.

In medicine

• liver disease (cirrhosis, hepatitis C, fatty degeneration of the liver, etc.);
• diseases of the pancreas;
• night blindness;
• diseases of the upper respiratory tract, pharyngitis, tonsillitis, SARS;
• tuberculosis;
• sarcoma;
• malignant neoplasms;
• fungal skin lesions, purulent wounds, ulcers, boils and other skin inflammations;
• remove radionuclides from the body;
• with worms.

Apply in the form of alcohol tinctures, powder or oil extract.

Chanterelle spirit tincture

2.5 tbsp powder from dried chanterelles pour 500 ml of vodka (preferably with Alpha alcohol). Cork and infuse for 2 weeks in the refrigerator. Do not strain! Be sure to shake before use. This tincture is used:

• In the treatment of the pancreas take 1-2 times a day for 1 tsp. half an hour before meals. The course of treatment is 3 months. In the treatment of liver disease (including hepatitis C), take the same, but the course of treatment can be extended up to 4 months.
• For liver cleansing take 2 tsp. at bedtime for 15 days. The course is held once a year.
• To remove worms take at bedtime 2 tsp. 2 to 4 weeks. Chanterelle tincture is more preferable than pharmaceutical preparations, because. softer effect on the body, affects only the worms.

When losing weight

It satisfies hunger for a long time, while mushrooms are low in calories. It is recommended to replace meat with chanterelles 4 days a week. On 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, pass the mushrooms through a meat grinder. You can eat it as an independent dish with yogurt sauce or add mass to other dishes.

Powder for weight loss

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 that help fight fungal growths, while moisturizing and nourishing the skin.

How to choose and where to buy

It is best to buy mushrooms in stores and markets. There, the mushrooms are checked and the sellers are issued an appropriate conclusion.

fresh mushrooms

There should be no lethargic, parched, flabby, damaged mushrooms with mold raids. 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 speak of 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 and sticky lumps, this is a signal that the mushrooms have been defrosted, therefore, you can buy a poor quality product.

Pickled

Pay attention to the expiration date on the packaging. If the can is iron, it should not have dents. If glass - the lid should not be swollen.

cultivation

There are two ways to grow chanterelles at home:

• with the help of disputes;
• with the help of a mushroom.

In the first case, you will need caps of old mushrooms that need to be dried. Then the hats themselves must be dug into the prepared soil. Or soak the hats in water for several hours, and then pour the earth 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 is dug up 20 by 30 cm wide and deep. Soil should be taken only near healthy trees, without external signs of drying out.

The brought soil should be well dried. This is necessary to kill other competing organisms.

It is best to harvest the sowing 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, you need the sowing itself. The best time to work is at the end of June. Several holes are dug around the tree with a diameter of 10 cm and a depth of 20 cm. The seed is tightly stuffed into the holes and watered with water from a watering can (1 liter per 1 hole). After closing the holes with moss or fallen leaves. Harvest should be expected not earlier than in a year.

It is preferable that the mushroom is planted under the same tree species where the soil was taken. Chanterelles have the best symbiosis with coniferous trees, birch, beech, oak.

How to freeze

For the winter, you can prepare fresh mushrooms and boiled ones. In the first case, thawed chanterelles may be slightly bitter. But if these are young, strong mushrooms, then bitterness will not be felt.

Boiled chanterelles are safer, because. will not deteriorate if the freezer is defrosted, and take up less space.

Mushrooms should be frozen on the day of collection.

It is preferable to select young strong mushrooms, without signs of drying out and mold. Can be cut into large chunks. Next, the mushrooms should be washed well and thrown into a colander. You can blot with paper towels. Divide into bags and put in the freezer.

If a decision is made to boil the mushrooms, then the peeled chanterelles are dipped in cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all the dirt is washed out during cooking. Drain, cool and place in bags.

Mushrooms should only be thawed at room temperature.

Storage

Fresh mushrooms in the refrigerator are stored from 2 to 7 days. If you pack them in a bag, they will last longer.

Dried mushrooms are of little use in cooking because of their rigidity. The prepared powder should be stored in a dark place in a tight canvas bag for no more than 1 year.

Freshly frozen chanterelles are stored for no more than 6 months.