How to distinguish real chanterelles from false mushrooms? Chanterelle mushrooms: description of edible species and look-alikes.

Far from " quiet hunt“People who have formed an opinion about it from books, movies and stories believe that the best catch on it is boletus. However, an experienced mushroom picker will not always agree with this point of view. For many, chanterelles are more desirable. False and real - this is, without a doubt, a problem, but the porcini mushroom also has dangerous double. But taste qualities chanterelles and the lack of need for boiling put them in first place in the mushroom rating.

Miracle of nature: chanterelle mushroom

Chanterelles, false and real, got their name primarily due to their color, which, indeed, primarily evokes clear associations with a fairy-tale animal (in reality, foxes do not have such a bright coat). To many, mushrooms resemble fox tails sticking out of holes. These mushrooms themselves are large; the cap can reach a diameter of a dozen centimeters. At the same time, it represents a common whole with the leg, smoothly transitioning into it and differing little from it in color. Very interesting general shape, which false and real chanterelles have - the leg tapers downwards, forming an elegant, easily recognizable outline.

Chanterelles: differences from other varieties of mushrooms

Chanterelles are interesting not only in appearance. They are very different from their other forest counterparts in both culinary and natural qualities.

How to collect chanterelles (false and real), what are the differences, how to cut without damage

Hunting for mushrooms - any kind! - implies knowledge of tricks, mushroom places and search secrets. Chanterelles - false and real - tend to hide their bodies in pine needles or, less commonly, in fallen leaves. However, if you notice at least one red tail, you can be sure that you have come across an entire plantation. Most often they settle in moss. It is enough to lift its layer - and here you have a whole basket of harvest. When the weather has not been pleasant with rain for a long time, you need to look for chanterelles in damp places, in grassy lowlands. But if there was a lot of precipitation, they move to higher ground or well-warmed clearings. In any case, trees growing nearby can serve as reference points, since chanterelles huddle close to oaks, birches, beeches, pines and spruces.

The signal for the beginning of the fox season can be the abundant flowering of wild raspberries. And if before it began there were thunderstorms with downpours, then there is no doubt about the success of the “silent hunt”. If so obvious signs no, exploration should start from the end of June.

Unlike most forest mushrooms, chanterelles require a special approach when collecting. Under no circumstances should they be cut, much less plucked: this damages and, over time, kills the mycelium, resulting in the disappearance of the existing plantation. If you unscrew the mushroom, then next year you can confidently come to the same place for new prey.

Are false chanterelles poisonous?

Before we figure out how to distinguish false chanterelles from real ones, let's determine their potential danger. Many shy away from false representatives of the tribe, often throwing away edible specimens for fear of severe mushroom poisoning. Meanwhile, most mushroom pickers do not believe that false chanterelles can cause serious harm to the body. Their taste is much worse, the smell has become significantly worse, but false chanterelles are still classified as conditionally edible rather than poisonous mushrooms. The maximum risk is intestinal upset if your stomach is not too strong. However, the question of how to distinguish between false chanterelles and real ones is a concern for a huge number of novice mushroom pickers who do not go to the forest too often. Just to reassure them, we will list all the signs, although we assure you: if a disguised fungus wanders into your prey, mortal danger he will not represent.

Differences between the original and the fake

In addition to the worms' aversion to definitely edible mushrooms, there are other signs that signal danger. So, how to distinguish false chanterelles from real ones?

1. Fakes are usually more brightly colored than mushrooms that do not require camouflage.
2. A real chanterelle has wavy edges. The evenness of the cap should alert you.
3. The “correct” mushroom smells like fruit or fresh wood. The false one has a distinctly unpleasant aroma.
4. Real chanterelles never grow alone. False ones can and do love.
5. The originals grow in moss; the fakes prefer rotting, fallen trunks.
6. If you press down the pulp real fox, she will blush. False color will not change.

Although the main argument of falsity is still the movement of the worm through the body of the chanterelle: it definitely says that it is not real.

What is usually done with chanterelles

If you have figured out how to distinguish false chanterelles from real ones (or have decided not to consider the chanterelles as poisonous), head to the kitchen. You can make a lot of these mushrooms delicious dishes. They are simply excellent with fried potatoes; What’s especially nice is that you don’t have to cook them in advance - and lose them in the mass of mushrooms. And how wonderful soups with chanterelles are! And the fillings for pies will not leave you indifferent either. And if you have an underground floor and a tub, pickle the chanterelles, and you will forever become an avid mushroom picker!

The chanterelle is a mushroom widely known among the people, but there is another one that successfully masquerades as it - the orange talker. In common parlance, the cocoshka or false chanterelle is most often found in coniferous or mixed type forests Only an experienced mushroom picker can distinguish them from real chanterelles. If you do not have sufficient knowledge and collect false chanterelles, then there is a chance of serious poisoning.

Description of the false chanterelle

1. A flat cap from 1.5-6 cm in diameter, velvety to the touch, with slightly drooping edges. Mushroom saturated orange color, with a red tint. Larger mushrooms have a yellowish-beige cap color, with a small dent in the center.
2. The leg is thin and smooth, about 1 cm, in height - from 3-5 cm. It is painted in the same color as the cap, brown at the base. The inner part is cotton wool-like, fibrous.
3. Under the cap, frequent plates descend onto the stem, the same color as the entire mushroom.
4. The pulp is light with a pale yellow tint. The smell is subtle, mushroom.

Distribution and seasonality of the fungus

The false chanterelle is widespread in Europe, Asia and Russia. It grows mainly in cool places with plenty of moisture, under rotting stumps and trees, in lowlands under leaves.

Talkers can be found growing alone or in groups. They do not tolerate close proximity and even when germinating in groups they are at a short distance from each other.

Like most mushrooms, they begin to bear fruit from late summer to mid-autumn.

Main differences from similar species

Almost identical in external signs Edible chanterelles with orange talkers. Not everyone is able to distinguish them; only knowledgeable mushroom pickers do this without difficulty.

One of the main differences between false chanterelles and real ones is color. In talkers it is a bright orange or red-orange hue. Edible mushroom has a pale yellow, orange-yellow or white-yellow color, without obvious orange or red tones.

Unlike the velvety cap of the cocoshka, the real chanterelle has a smooth surface. Another difference is the edges of the mushrooms. In orange talkers they are smoothly rounded and even, in edible chanterelles they are wavy, with an irregular shape, in addition, their cap itself is larger.

In the false mushroom, the plates are oblong and descend towards the stalk, in the chanterelles they smoothly pass into it. In addition, the stem of an inedible mushroom is much thinner, with a noticeable darkening closer to the base; in a real one, it is thicker, smoother, the same color and gradually tapers towards the bottom.

The pulp of the orange talker is loose, homogeneous, yellowish in color, and does not change color when pressed lightly. In real chanterelles, the flesh is white, turning yellow closer to the edges, and if you press lightly on it, it acquires a red tint. The smell is light, mushroom.

The nutritional value

Information about the suitability of this mushroom is contradictory; some sources claim that after heat treatment, cocos are suitable for consumption. However, the majority is still convinced of the opposite. As arguments, facts about low nutritional value mushroom and high risks of poisoning.

In order to protect themselves, orange talkers are soaked for several days, then boiled for about half an hour, and only then used for cooking. It has been scientifically proven that when exposed to temperature, the toxins in their composition are destroyed, but the likelihood of poisoning remains. In addition, after so many treatments, the tender pulp of the mushroom turns into a porridge-like mass.

Symptoms of poisoning

Included false chanterelle available toxic substances that affect the functioning of organs gastrointestinal tract, liver, and kidneys.

Mushrooms that have gone through all stages of pre-treatment often cause poisoning. If used in cooking, without prior soaking and cooking, poor health is guaranteed.

Depending on age and weight, the first signs of intoxication may appear within half an hour or within 3 hours after eating false chanterelle. In rare cases, symptoms of poisoning appeared a day after ingestion.

Characteristic signs of poisoning:

• diarrhea;
• weakness;
• nausea and vomiting;
• stomach ache.

The main danger of the orange talker is the bacteria that inhabit and actively reproduce on the fungus. Some of them cause botulism. At high temperature reproduction occurs in an enhanced mode. If bacteria enter along with fungal toxins, symptoms of intoxication may appear after three days. In addition to the listed signs, this may include dry mouth, fever and blurred vision.

In case of poisoning, in no case should you self-medicate; you should contact a specialist, since there is a threat of botulism.

Beginning mushroom pickers avoid chanterelles, since there is a high probability of picking them up poisonous doubles. Kokoshka does not have a pronounced mushroom taste, which once again makes you wonder whether it’s worth risking your health to try it.

Video: False Chanterelle (Hygrophoropsis aurantiaca)

The mushroom season in our country begins at the end of summer and continues until late autumn. Thousands of pickle lovers go to the forests and happily indulge in a surprisingly calm and pleasant pastime - picking mushrooms. True, the statistics of poisonings during this period deteriorates significantly. And all because there are not many truly experienced people in this matter. The vast majority are an army of amateurs who often cannot distinguish real mushroom from its very successful “fake”, which is created by Mother Nature herself. How to avoid becoming a victim of her surprises? Today we will learn to distinguish such famous mushroom, like a fox, from her unfriendly sister - false.

Real fox- it is also called the common chanterelle. Belongs to the chanterelle family. It usually lives in symbiosis with various trees, but most often with pine, spruce, oak or beech. Prefers temperate climates, mixed or coniferous forests, wet moss, grass or litter. Chanterelle season is from August to October. Her hat and leg are a single whole, without a noticeable border. Color can vary from orange to light yellow. And when pressed it may turn red. The caps are usually about 2-12 centimeters in diameter and have a characteristic wavy edge or irregular shape. This distinguishes them from many other mushrooms, whose caps are geometrically regular: round or oval. On the surface of the chanterelle you can see a smooth matte finish, and the skin is difficult to separate from the pulp. Mushroom pickers love them for their dense fleshiness and special sour taste with the smell of roots and fruits.

False chanterelle(orange talker) - has a funnel-shaped golden-yellow or orange cap. It is characteristic that the pulp of this mushroom has an unpleasant odor. Like its common relative in the mushroom kingdom, it also inhabits coniferous forests, often appearing among moss or on dead wood, rotting trees.

Comparison

In fact, distinguishing a real chanterelle from a fake is not so difficult. To begin with, you should pay attention to the color. In false chanterelles, unlike real ones, it is especially bright orange in the transition to copper-red. And the ordinary ones are just exactly yellow.

The legs of a real chanterelle are thick and not hollow. The spores are yellowish. But her false sister has the opposite: the leg is thin, and the spores are white.

Take a sniff. It was already said earlier that the difference between a true mistress of the forest is her fruity or woody smell. But you are unlikely to want to put the talkers in the basket after such a check.

Each variety has its own growing habits. If you notice that a small family of foxes is located on a fallen tree - be careful! Real mushrooms would prefer a mossy stump.

Mushrooms do not like to grow alone. Usually this is a whole family united by a common mycelium. But false chanterelles have just such a feature. They are often found in a single copy. For this reason alone, you should be wary.

Look at the color of the pulp. The real one is yellowish and white in the middle. The fake one is distinguished by a solid orange or yellow color.

Lightly press the flesh with your finger. An ordinary fox will blush modestly, but a false one will remain calmly monochromatic.

Real chanterelles are rarely worm-bearing, since they secrete chitinmannose and the larvae die under its influence. But orange talkers do not have chitinmannose, so the larvae can infect them.

The chanterelles are real
False chanterelles

What to do if you eat a false chanterelle?

It is now believed that the false chanterelle is not poisonous, but its edibility is still conditional. In sensitive people, this mushroom can cause stomach upset. In any case, it is better to collect good, tasty and safe mushrooms.

Conclusions website

1. The coloring of real chanterelles is calm and light, while false ones prefer brightness.
2. The edges of the caps of real chanterelles are wavy, irregular shape. But the opposite is a sign of a false one.
3. The legs of the common chanterelle are thick and the spores are yellowish, while the false chanterelle has white spores and thin legs.
4. Smell good mushroom pleasant, which false chanterelles cannot boast of.
5. False chanterelles can grow on fallen trees, but real chanterelles love mossy places.
6. If you come across a lonely growing fox, it is better not to take it. Real ones love nepotism.
7. The common chanterelle has yellowish-white flesh, while the false ones are solid yellow.
8. When you press on the flesh, real chanterelles turn a little red, but false ones do not.
9. Worms will not eat real mushrooms. But the false one is fun.

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 bright color mushroom, 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

• This is a rare edible species of chanterelle.
• 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. 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 chanterelle does not have such 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, crumbly, yellow 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 red-orange legs. 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 consumption 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.

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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 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 its thin, dense (in a real chanterelle it is 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 was considered 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.