How to distinguish a false chanterelle mushroom from a real one? Where chanterelles grow and how to avoid falling on false mushrooms.

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Agaricomycetidae (Agaricomycetes)
• Order: Boletales
• Family: Hygrophoropsidaceae
• Genus: Hygrophoropsis (Hygrophoropsis)
• View: Hygrophoropsis aurantiaca (False Chanterelle)

Other names for the mushroom:

Synonyms:

• Orange talker

• Hygrophoropsis orange
• Kokoshka
• Agaricus aurantiacus
• Merulius aurantiacus
• Cantharellus aurantiacus
• Clitocybe aurantiaca
• Agaricus alectorolophoides
• Agaricus subcantharellus
• Cantharellus brachypodus
• Cantharellus ravenelii
• Merulius brachypodes

Description

hat: with a diameter of 2-5 centimeters, with good conditions- up to 10 centimeters, at first convex, with a bent or strongly curved edge, then flat-spread, depressed, funnel-shaped with age, with a curved thin edge, often wavy. The surface is finely velvety, dry, and the velvety disappears with age. The skin of the cap is orange, yellow-orange, orange-brown, darkest in the center, sometimes visible in faint concentric zones that disappear with age. The edge is light, pale yellowish, fading to almost white.

Plates: frequent, thick, without plates, but with numerous branches. Strongly descending. Yellow-orange, brighter than the caps, turn brown when pressed.

Leg: 3-6 centimeters long and up to 1 cm in diameter, cylindrical or slightly narrowed towards the base, yellow-orange, brighter than the cap, the same color as the plates, sometimes brownish at the base. May be curved at the base. In young mushrooms it is solid, but with age it is hollow.

Pulp: thick in the center of the cap, thin towards the edges. Dense, somewhat cotton-like with age, yellow, yellowish, pale orange. The leg is dense, hard, reddish.

Smell: weak.
Taste: Described as slightly unpleasant, faint.

Spore powder: white.
Controversy: 5-7.5 x 3-4.5 µm, elliptical, smooth.

Season and distribution

The false chanterelle lives from the beginning of August to the end of October (in large numbers from mid-August to the last ten days of September) in coniferous and mixed forests, on the soil, litter, in moss, on and around rotting pine wood, sometimes near anthills, singly and in large groups, quite often, annually.
Distributed throughout the temperate forest zone of Europe and Asia.

Similar species

(Cantharellus cibarius), with which the false chanterelle overlaps in terms of fruiting time and habitat. Easily distinguished by thin dense (in real fox- fleshy and brittle) consistency, brighter orange plates and legs.
(Hygrophoropsis rufa) is distinguished by the presence of pronounced scales on the cap and a browner central part of the cap.

Edibility

False chanterelle for a long time considered a poisonous mushroom. Then it was transferred to the category of “conditionally edible”. Now many mycologists tend to consider it rather mildly poisonous than edible, even after preliminary boiling for at least 15 minutes. Until doctors and mycologists come to a consensus on this matter, we recommend that people with hypersensitivity to mushrooms refrain from eating this mushroom: there is information that eating false chanterelle can cause an exacerbation of gastroenteritis.
And the taste qualities of this mushroom are significantly inferior to the real chanterelle: the legs are hard, and the old caps are completely tasteless, cotton-rubbery. Sometimes they have an unpleasant aftertaste from pine wood.

Real chanterelles

Real chanterelles and false ones are very similar at first glance. And inexperienced mushroom pickers will easily put it in a basket inedible mushroom, rejoicing at his find. Unfortunately, cases of poisoning by false chanterelles occur frequently. How can you distinguish these mushrooms?

Both chanterelles grow in coniferous and mixed forests. And at the same time. But only real chanterelles have one common mycelium and show off in groups. And here false mushrooms- doubles often grow alone, and can even settle on a moss-covered stump or rotten fallen tree.

They are similar in color, but only at first glance. If you look closely, you will notice that the lighter ones are more yellow and yellow-orange. But the false ones are brighter, they are more reddish-orange.

They also differ in appearance. This is, firstly, the shape of the hat. Real chanterelles are wavy, their caps are sometimes so bent that they become entangled with twigs lying on the surface of the soil and neighboring chanterelles. False ones, on the contrary, have smooth round caps.

Young chanterelles also have even caps, so look for other signs.

The legs of real and false chanterelles also differ. In the first one they are thick, they can even be uneven in shape, while in the false one they are thin and even. Look at the controversy. U edible mushroom they are yellowish, the bad ones are white.

Break or cut the mushroom and look at the flesh. In a real chanterelle, it is yellowish at the edges and white towards the middle. In false chanterelle, the cut flesh is yellow and may even be orange. In addition, it smells bad, while the edible chanterelle has a delicious, subtle aroma that no other chanterelle has.

False fox

Crush the pulp and watch it change color in the air. The real fox will turn red, but the false one will remain the same.

And finally, please note that real chanterelles are not eaten by worms, because they secrete a substance called chitinmannose, which insects do not like. But the false chanterelle is often worm-eaten, despite the fact that it is inedible.

So. Summarize. Real chanterelles differ from false chanterelles:

• the color of the whole mushroom
• pulp color
• smell
• stem shape
• color dispute
• worminess.

Poisoning by false chanterelles is not life-threatening, but can bring a lot of unpleasant sensations to the gastrointestinal tract. In some cases, hospitalization is even required.

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Chanterelles are mushrooms familiar to many. But only experienced mushroom pickers dare to collect them. The reason is that they have counterparts that are not easy to distinguish - false chanterelles. They have questionable nutritional qualities and can cause significant harm to the body.

Orange talker (Hygrophoropsis aurantiaca) belongs to the family Hygrophoropsidaceae, genus Hygrophoropsis. Another more common name is false chanterelle, obtained due to its resemblance to the edible mushroom of the same name. In some regions it is better known as cocoshka.

False chanterelles look like this:

• The cap is small, from 1.5 to 6 cm in diameter, in young mushrooms it is flat, with a drooping edge and a depressed center; later it takes on a clear funnel-shaped shape. The surface is dry, velvety. The color of the cap is bright, orange with a red, yellow or ocher tint. With age it becomes ocher-beige or whitish-reddish.
• The leg is up to 5 cm in height and thin - no more than 1 cm, smooth. It may bend under the weight of the cap. It is colored the same as the cap, and is dark, almost black, at the base. The pulp is cotton-like, fibrous
• The plates are frequent, branched, and noticeably descend onto the stem; painted in the color of the cap.
• The pulp is light, sometimes with a yellowish tint, more often whitish. The smell is weak, mushroom.

False chanterelles cannot be eaten - until recently, this rule was known to every mushroom picker. They are classified as inedible or even poisonous mushrooms. IN Lately information appears about transferring them to the conditionally edible section with two caveats: especially careful pre-processing is required for people with weak digestive system It’s still better not to eat them. But there is no reliable information confirming the edibility of cocos. But there are more than enough reports of numerous poisonings by false chanterelles with serious consequences. Therefore, it is better to follow a proven rule: do not take questionable mushrooms. This will allow mushroom pickers to maintain health and the opportunity to continue to enjoy their favorite pastime.

Distribution and fruiting season

False chanterelle is a mushroom widespread in the Northern Hemisphere. Prefers coniferous or mixed small-leaved forests. Selects mossy places with an abundance of litter, dead wood, and rotting wood. Under the leaves fallen trees and finds coolness and moisture in rotting stumps.

Cocos can grow in groups or individually. Even with group germination, the fruiting bodies are located at some distance from each other. Peak fruiting occurs, depending on the weather, at the end of summer or beginning of autumn.

Similar species and how to distinguish them from them

The only “twin” of orange talkers is edible chanterelles. These mushrooms are very similar: only experienced mushroom pickers can distinguish false chanterelles at first sight.

False and real chanterelles differ primarily in color. In Kokoshka it is bright and rich, with a clear orange, orange-red tint. In the edible mushroom it is more moderate: yellow-orange or light yellow, white yellow color, without red and ginger tones.

The surface of the cap of the edible mushroom is smooth, while that of the false mushroom is velvety. You can also identify a false chanterelle by the edges of the cap: neatly rounded, even, smooth. In a real mushroom they are wavy, torn, irregular shape; the hat itself large sizes. The plates of the false double descend onto the stem, while the plates of the real double go into it.

The orange talker and leg give off: thinner than the real one and dark at the base. The legs of chanterelles are thicker, do not bend, taper downwards, and are equally colored along the entire length. You can distinguish false chanterelles by their pulp: it is yellowish, loose, and does not change color when pressed. The flesh of a real chanterelle is white in the middle and yellowish at the edges, and turns red when pressed. It has a pleasant mushroom smell and rarely worms.

True chanterelles always grow in groups and avoid places littered with rotting wood. But you can find both species side by side. Therefore, it is important to know what false chanterelles look like. If they get into the basket along with edibles, they can lead to food poisoning.

Nutritional quality, possible harm

Information about the toxicity of false chanterelles is conflicting. In some foreign sources they are classified as edible, but are not recommended for consumption. Firstly, due to extremely low nutritional quality, and secondly, due to the high probability of poisoning. To reduce it, it is recommended to soak the mushroom for several days in water, like milk mushrooms, then boil for 30 minutes, and only then cook. Naturally, the loose, cotton-like pulp of the talker after such processing turns into a tasteless mess.

Russian mycologists are more conservative. They claim that you can be poisoned by false chanterelles, regardless of what preliminary preparation has been carried out. These mushrooms are indeed mildly toxic, and the toxins can be destroyed when exposed to high temperatures. But it is impossible to determine at home whether the poison is completely neutralized. Therefore, it is safer to treat false chanterelles as inedible.

Poisoning: symptoms, first aid

False chanterelle contains toxins that affect the functioning of the stomach, intestines, liver, and kidneys. Even pre-processed mushrooms can cause poisoning, and those that have not undergone the soaking and cooking procedure are guaranteed to cause it.

Signs of poisoning appear approximately 30 minutes after toxins enter the body; depending on the general condition and age, this time can increase to 3 hours. If a small amount of toxin is ingested, show its harmful effects they can do it in a day.

The most common symptoms of false chanterelle poisoning are:

• weakness;
• loose stools;
• stomach pain, vomiting.

The main danger of these mushrooms is that they often harbor pathogenic bacteria, including those that cause botulism. As you know, high temperature does not destroy them, but, on the contrary, stimulates reproduction. If, in addition to fungal toxins, bacteria enter the body, then signs of poisoning will appear much later (up to 3 days) and will be accompanied by high temperature, blurred vision, dry mouth.

If signs of poisoning appear, you should immediately seek qualified medical attention. medical care. Many people believe that they can “deal with” them on their own: wash the stomach, take sorbents and drinking plenty of fluids. In the case of cocos, this is not enough, since there is a risk of developing concomitant diseases, for example, botulism.

False chanterelle has always been an inedible, mildly poisonous mushroom. It is for this reason that novice mushroom pickers often bypass real chanterelles - in order to distinguish them, a certain skill is needed. Despite the fact that it is recommended to treat the mushroom as conditionally edible, the attitude of fans quiet hunt has not changed. In fact, risking your health for the very dubious pleasure of trying a tasteless fibrous cotton wool-like mass is, to say the least, stupid.

Chanterelle mushroom photo and description which are discussed in this article, has tasty and aromatic pulp. Mushroom pickers also appreciate the fact that this species is not affected by insects or worms. This is possible thanks to chitinmannose, a substance that affects helminths and their eggs.

Chanterelles are collected by many lovers of “silent hunting” also because they grow in large groups. If you come across one or two mushrooms on the way, then you should look carefully; the rest of the representatives of this colony are most likely hidden under the moss or fallen leaves.

So let's consider appearance this delicious and healthy mushroom, study their habitat and learn to distinguish representatives different types chanterelles.

What do chanterelle mushrooms look like?

Representatives of this species have one structural feature: the cap and leg are a single whole. There is no classic fit of the cap on the detachable stem. The color of the cap and legs is approximately the same: from light sunny to rich red or even orange.

The mushroom cap is flat and can reach 5-10 cm in diameter. It has curved and wavy edges. You can compare the shape to an umbrella that is turned inside out. The structure of the mushroom itself is dense and smooth; the skin is difficult to separate from the pulp.

The edible part of the mushroom is yellowish, sometimes with a white tint. The taste of the pulp is slightly sour, but some say there is a slight taste of dried fruit. The surface takes on a slight red tint if you press lightly on it.

The leg has the same shade as the cap. Sometimes it may be slightly lighter. Its length is 5-7 cm, and its thickness is up to 2 cm. The structure is smooth and dense, and the shape of the base is uniform, slightly narrowed downward.

Habitats

You can meet chanterelles in different places. Like cockerels, they can grow in pine, spruce or deciduous forests. Most often, chanterelles are found in small-leaved and coniferous plantations with a sufficient amount of moss. They prefer to grow in the shade, but if the weather is not hot and rainy, then they feel great in open areas.

Like their counterparts of other species, chanterelles like to grow in groups. Moreover, their groups are numerous and appear en masse after thunderstorms. Mushrooms must be collected carefully, cutting them off so as not to damage the mycelium.

Important! Mushrooms that grow not far from the road cannot be used for food. Even if they look quite appetizing, such fruits will do more harm than good, because they tend to accumulate harmful substances and heavy metals.

When to go “hunting” for chanterelles?

The collection of chanterelles begins at the end of May, but they grow most in early July and until the end of September. But it is still generally accepted that the optimal time for collecting chanterelles is summer: July and August.

Beneficial features

Chanterelles are popular among mushroom lovers. But besides taste, they are valued for beneficial features. They contain a lot of carotene, which provides the bright color of the mushroom, and there are other useful substances.

Chanterelles contain more manganese than other mushrooms, about 1/5 of daily norm needed by the body. There is also a high content of vitamins:

• RR ¼ of the daily value in the raw product;
• A – about 15%;
• beta-carotene – 17%.

Contains the following:

• trace elements: selenium, zinc, copper;
• macroelements: phosphorus, sulfur, calcium.

But there are some substances that make this mushroom special:

For those who limit the amount of calories they consume, chanterelles will be a godsend.

100 g of chanterelles contains:

• 19 kcal;
• 1.5 g proteins;
• 1 g each of fat and carbohydrates;
• 7 g dietary fiber.

These mushrooms are good for digestion and are quite appropriate in the diet of those who are on a diet. They contain 89% water, so during the cooking process they decrease in volume by 3-4 times.

Edible types of chanterelle mushrooms

In mushrooms unusual taste, which makes them very attractive to mushroom pickers. Although all mushrooms have General characteristics, There is different kinds one mushroom.

Ordinary (real)

The common chanterelle is found in summer, from June to August, most often in deciduous or coniferous forests.

White

The variety is quite rare and does not occur very often. But these mushrooms are very tasty. Therefore behind them really the hunt is on, getting such a trophy is not easy.

Black

Chanterelle grows in small groups in deciduous or mixed forests. It is collected from July to September.

Faceted

• Most often found in forests North America. The body of the mushroom is dark orange, funnel-shaped, 3-10 cm in diameter.
• The top resembles a hat, the edges of which hang down in waves.
• The pulp is dense, but brittle, and has a pleasant aroma.
• The leg reaches 2.5 cm in length. You can find groups of these mushrooms or single specimens. Faceted chanterelles are collected in the summer, until mid-autumn.

The faceted chanterelle is of particular value because of the pattern in its composition. Therefore, this species is valued above other mushrooms and even some vegetables.

In addition, faceted chanterelle is often used in medicinal purposes. It is taken by obese people. Substances from the juice of this type of mushroom fight acute inflammation. Has immunostimulating and antitumor effects.

Tubular (funnel)

This species is found in temperate climate, in coniferous forests. Prefers shade or damp places. This type of fox is often hidden among moss and foliage, making it difficult to find. The collection takes place in August – September.

This species is considered a rare delicacy. Aromatic soup and dry powder are prepared from it, they are fried, pickled or frozen for the winter.

Velvety

• It's rare edible species chanterelles.
• They have a velvety cap 4-5 cm in diameter. In small fruits the cap resembles a convex dome, in adults it resembles a funnel.
• The leg is slightly narrowed at the ground, reaches a height of 2-3 cm, sometimes it can stretch up to 7 cm.
• The mushroom appears curly due to the wavy edges of the cap. The shades of the tops are different: from light yellow to bright orange or red.
• The pulp is very tender and velvety. The aroma is pleasant, but the taste is a little sour.

This is a lamellar type of mushroom, the thick and dense plates of which are interconnected by veins. This mushroom is very picky and selective to soil and climate.

The velvety fox has extraordinary taste. It is highly valued for its excellent taste and healing properties.

Yellow

• The caps of this species are yellow-orange or a bright shade of egg yolk.
• The tops reach 5-10 cm in diameter, depending on age they can be convex, elongated or flat.
• The flesh is dense, the same shade as the dome. The edges are rounded, the skin is smooth to the touch.

The taste is slightly different from other representatives of this species. Yellow chanterelles have a pungent taste with a spicy forest aroma. The processed spore powder is yellow.

Mushrooms grow in mixed and deciduous forests, often hiding in moss or grass, and can be found in damp places. The harvest season begins in June and can last until the coldest weather.

How to distinguish false chanterelles from edible ones

False chanterelle mushrooms may look similar to the real ones, but in fact they are not related to them. Previously, false chanterelles were considered poisonous, but now they are classified as conditionally edible.

Foreigners consider them edible, but compared to common chanterelles, false ones have much worse taste qualities. The false chanterelle is commonly called the Kokoshka.

If you prepare false chanterelle correctly, it will not cause harm to the body. Restriction only for those who have digestive problems. They may feel a heaviness in their stomach.

Somewhat false mushrooms look like chanterelles ordinary.

• Compared to the real one, the false fox is always brighter. It is most often bright orange or orange-brown, lighter at the edges than in the center. The surface of the coco is velvety.
• A real fox doesn't have those bright colors and its color is always the same and uniform, and its surface is smooth. Its colors are lighter and calmer: from whitish to yellow-orange.
• The diameter of the caps of false chanterelles reaches 3-6 cm, the edges are smooth and rounded. Young representatives have a convex cap, and mature ones have a funnel-shaped cap. The edges of the caps of real chanterelles are irregularly shaped and wavy. They can be up to 12 cm in diameter. The shape of young true representatives of the species is convex, and with age it becomes flat.
• False chanterelles are distinguished by frequent, branching, thin orange plates that turn into a stalk. The plates of real chanterelles are dense.
• Pulp false mushrooms tasteless, friable, yellow in color with an unpleasant aroma. Its color does not change when pressed. Real chanterelles have a pleasant-tasting and fragrant flesh that is white in the middle and yellow at the edges.
• False chanterelles stand on thin legs red-orange color. They are cylindrical in shape and darker at the bottom. Adults have hollow legs. Their caps are clearly separated. In real chanterelles, the legs are always full, smooth, and match the color of the cap, from which they are not separated.

Often in nature false species grow next to real ones.

Watch the video! False and real fox

Can false chanterelles be eaten?

Scientifically false chanterelles are considered conditionally edible. But, given that at the same time you can collect real chanterelles, it is not recommended to collect false ones.

Many people still eat false options, so let’s talk how to cook false chanterelles:

• They are soaked for 3 days, changing the water twice a day to remove the bitterness.
• Then boil with onions for 20 minutes.
• After all the manipulations, the actual preparation of the dish begins.
• But final result It's not worth it. The taste is far from real chanterelles, the unpleasant smell remains, and the structure of the mushroom does not look appetizing after a long stay in water.

It is important to know! And real chanterelles can provoke poisoning if you cook old fruits. They differ from young ones in their bright orange hue.

How to cook real edible chanterelles

Chanterelles can be fried, boiled, or frozen.

Chanterelles fried in sour cream

First of all, you must soak them in water for 30 minutes. Then boil in boiling water for 10 minutes. Fry the onion in a frying pan sunflower oil, cut finely boiled chanterelles and fry everything for another 15 minutes. Add sour cream. Serve with potatoes.

You can also cook mushroom mushrooms from chanterelles, but first soak them for 30 minutes.

First aid for mushroom poisoning

1.5 hours after eating inedible mushrooms, the first symptoms of poisoning appear. Vomiting and nausea, diarrhea with pain, and indigestion appear. The pulse becomes weaker, the extremities become cold, but the body temperature rises. The gastrointestinal tract becomes inflamed, hallucinations and delusions appear. Sometimes, in a difficult situation, insanity sets in in the mind.

If at least one of the listed symptoms appears after eating food, it is necessary to call ambulance. What can you do before she arrives?

1. Put the victim to bed.
2. Give plenty to drink, water or iced tea.
3. Give activated carbon(1 tablet per 10 kg of weight).

Watch the video! Chanterelles fried in sour cream

You should be careful not to pick mushrooms that cannot be eaten. Now, armed with the knowledge that what do chanterelle mushrooms look like?, you can safely go hunting.

In contact with

Mushrooms are amazing formations of nature. What people see is not the mushroom itself, but its fruiting body; in fact, the mushroom is hidden deep underground and can sometimes span several kilometers.

Mushrooms are so unique that scientists have given them a separate classification, intermediate between the classifications of plants and animals.

Among the mushrooms there are edible and non-edible ones; unfortunately, the latter very often look quite similar to the former, which is the cause of mushroom poisoning.

Why are chanterelle mushrooms a desirable find for people?

There are quite a few types of mushrooms, but sometimes people gravitate towards some of them because of their taste preferences and because of the medicinal properties of certain mushrooms.

Chanterelle mushrooms have very pronounced and attractive taste, they can safely be called delicacy. These mushrooms are fried, salted, pickled, but it is not recommended to dry them - they are not very susceptible to the drying process.

Their medicinal properties are extensive - they help with diseases of the eyes, blood vessels, reduced immunity, depression, syndrome chronic fatigue, liver cell destruction, cancer prevention, pancreatic diseases. Mushrooms have a bright, cheerful color due to their high carotene content, so consuming this mushroom is especially recommended for various hepatitis.

In addition, the positive appearance of foxes is simply very popular with people, especially those under stress and depression.

What harm can you get to the body if you mix it up and eat a false chanterelle?

Unfortunately, quite often this wonderful mushroom is confused with its false copy.

False fox or talking redhead, refer to conditionally edible mushrooms, therefore, poisoning with this mushroom does not lead to death. The redhead talker is not particularly delicious mushroom, rather it is tasteless. It is used only when extreme need and the lack of other alternative. In order for the false chanterelle to be suitable for eating, it is first soaked in water for three days, changing the water twice a day, then boiled for at least 30 minutes.

But still, in people with a sensitive and delicate digestive system, eating chanterelles can cause the following symptoms: heaviness in the stomach, vomiting, nausea, stool disorders. Medicinal properties The impostor does not possess a real chanterelle mushroom.

What do a false fox and a real one have in common?

Both true chanterelle and false chanterelle belong to the class of mushrooms, have an above-ground fruiting body and a significant mycelium.

First of all, even experienced mushroom pickers are deceived and misled by the appearance of the false chanterelle, which is very reminiscent of a real chanterelle. Also misleading are the similar colors of the mushrooms and the general outline.

Both mushrooms are very common in coniferous forest, on a bed of moss, since both really like the proximity to coniferous trees and phytoncides secreted by them. False chanterelle, like the real one, can grow in groups.

What is the difference between a false chanterelle and a real one?

If you look closely, there are many differences between mushrooms; they seem very similar only at first, superficial glance. The most well-known differences are: