Chanterelle mushroom category. Chanterelle mushrooms: Where and when to collect chanterelles, beneficial properties of chanterelles, fried chanterelles with potatoes (recipe)

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

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

Types of chanterelles

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

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

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

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

Why is it called a fox?

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

Chanterelles owe their yellowness to their high carotene content. It is this that gives the bright color to carrots.

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

Description of the mushroom with photo

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

hat

Young foxes

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

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

Family of foxes

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

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

Leg

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

How to cook

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

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

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

Fried

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

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

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

Baked

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

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

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

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

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

Casserole

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

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

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

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

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

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

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

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

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

So, we make the marinade as follows.

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

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

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

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

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

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

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

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

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

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

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

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

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

There are several signs that distinguish these two mushrooms:

Smell

In false chanterelles it is quite unpleasant;

Color

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

Leg

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

Form

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

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

Video about mushrooms growing in central Russia - Chanterelles: video

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

Chanterelle Cantharellus minor

Chanterelle Cantharellus minor- an edible mushroom, similar to the common chanterelle, but smaller in size. The diameter of the cap is 0.5-3 cm, the length of the stem is 1.5-6 cm, the thickness of the stem is 0.3-1 cm. The cap of a young mushroom is flat or convex; in a mature mushroom it becomes vase-like. The color of the cap is yellow or orange-yellow. The edge of the cap is wavy. The pulp is yellow, brittle, soft, with a barely noticeable aroma. The hymenophore is the color of the cap. The color of the stem is lighter than that of the cap. The leg is hollow, tapering towards the base. The spore powder is white or yellowish in color. These mushrooms grow in deciduous forests (most often oak) in eastern North America.

Chanterelle Cantharellus subalbidus

Chanterelle Cantharellus subalbidus– edible mushroom of whitish or beige color. Turns orange when touched. A wet mushroom takes on a light brown tint. The diameter of the cap is 5-14 cm, the height of the stem is 2-4 cm, the thickness of the stem is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, and as the mushroom grows it becomes funnel-shaped. There are velvet scales on the skin of the cap. The pulp of the mushroom has no aroma or taste. The hymenophore has narrow folds. The leg is fleshy, white, uneven or smooth. Spore powder is white. The chanterelle mushroom Cantharellus subalbidus grows in the northwestern part of North America and is found in coniferous forests.

False chanterelles - description and photo. What is the difference between chanterelles and false chanterelles?

There are 2 types of mushrooms with which the common chanterelle can be confused:

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

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

1. The color of the common edible chanterelle is uniform: light yellow or light orange. False chanterelles usually have brighter or lighter colors: copper-red, bright orange, yellowish-white, ocher-beige, red-brown. The center of the false chanterelle's cap may differ in color from the edges of the cap. Spots of various shapes may be observed on the cap of the false chanterelle.
2. The edges of a real chanterelle's hat are always torn. The false mushroom often has smooth edges.
3. The leg of a real chanterelle is thick, while the leg of a false chanterelle is thin. In addition, the edible chanterelle's cap and leg form a single whole. And in the false chanterelle, the leg is separated from the cap.
4. Edible chanterelles always grow in groups. False chanterelles can also grow alone.
5. The smell of an edible mushroom is pleasant, unlike an inedible one.
6. When pressed, the flesh of the edible chanterelle turns red; the color of the false chanterelle does not change.
7. Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.

Chanterelle mushrooms: medicinal properties, vitamins and minerals

Strengthens the immune system, increases resistance to colds, improves tone, helps with dermatitis, has bactericidal and antiviral properties, as well as anti-cancer effects.

The fruiting bodies of chanterelles contain vitamins A, C, D, D2, B1, B2, B3, PP, microelements (zinc, copper), essential acids, antioxidant carotenoids (beta-carotene, canthaxanthin). For example, there is more vitamin C in percentage terms in chanterelles than in oranges. Vitamin A improves vision, prevents eye inflammation, and reduces dryness of mucous membranes and skin. Constant consumption of these mushrooms as food can prevent visual impairment, inflammation of the mucous membrane of the eyes, and hemeralopia (night blindness). Chinese experts recommend including them in the diet of those who constantly work at the computer.

Another active substance 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 they can be fried 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

1. Chanterelles should be cooked within 8-10 hours after the mushrooms have been cut. If this is not possible, they must be placed in a cold place, otherwise there is a high risk of the development and excessive accumulation of harmful metabolites in the mushrooms.
2. Before choosing what exactly you will cook, you should immediately pour the washed chanterelles with water, place the pan on the stove, bring to a boil, boil for 15 minutes, then rinse well. After this, the chanterelles are ready to use in any recipe - be it soups or appetizers.
3. To prevent the chanterelles from changing color after prolonged heat treatment, you should add a couple of tablespoons of lemon juice or a little citric acid to the water.
4. If you want to stock up on chanterelles for future use and freeze them, do not under any circumstances put raw mushrooms in the freezer - after storage at deep sub-zero temperatures they will become mercilessly bitter, and you will have to throw away the entire carefully guarded and cherished stock. Exit? There is always a way out! To freeze chanterelles for the winter, you must first boil them (preferably in milk, but plain water will also work) or fry them in advance in a large amount of solid fat (melted butter, or better yet, lard), and then put them in a small container.
5. Chanterelles are self-sufficient on their own, however, if you add a little sour cream to them, it will only be better, in any dish. In addition, these mushrooms “love” thyme, rosemary, basil, oregano, and marjoram.

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

Video

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.

Kinds

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. You can prepare a seasoning from chanterelles and add them to ready-made cold or warm dishes, and use them 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

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 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 drug in the same way, 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.

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

Where and when to look for them

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

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

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

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

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

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

Main differences: how to avoid falling for a false chanterelle

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

Shapes and hat

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

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

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

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

Mushroom pulp

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

When you cut into a real chanterelle, you will see yellowish edges and a snow-white center. The mushroom is very dense, with a pleasant aroma, slightly sour in taste. When pressed, scarlet marks remain on it.

Differences between legs

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

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

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

Controversy

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

Eating mushrooms

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

How to eat chanterelles

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

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

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

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

Is it possible to eat false chanterelles?

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

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

The kingdom of mushrooms is diverse. For people there are edible and inedible mushrooms, medicinal and suitable for consumption. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is called so. 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 throughout Russia and Belarus. Due to its special properties, it is exported to Germany and France. Due to its immunity to the fungus fly (which makes mushrooms wormy), chanterelle is considered a kosher product for Jews.

The common yellow chanterelle is called Cantharellus cibarius in Latin. The cap reaches a diameter of 12 cm. The colors range from light yellow to orange. Pulp characteristics:

• fleshy to the touch;
• white on the cut;
• yellow at the edges.

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

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

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

The cinnabar-red variety is also an edible chanterelle. 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 quinommanosis, they are a good remedy for helminths. Large amount of vitamin A helps prevent eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - this is not the most complete list of ailments that this fungus successfully fights. Chinese doctors recommend eating it regularly for anyone who works at a computer.

Alcohol tinctures with mushroom fruiting bodies 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. To make them, 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. The bottle is shaken every day. You need to drink one tablespoon of the tincture every day. The duration of treatment depends on the disease.