Is the chanterelle edible or not? Description of the common chanterelle mushroom, where and how to collect

The mushrooms got their name because of their characteristic reddish-yellow color. This color is due to the high content of vitamin C.

There are edible and poisonous species of chanterelles. False representatives of this group of fungi grow on rotting trees and are most often found in swamps and near lakes. Edible chanterelles most often grow in coniferous and mixed forests.

This group of fungi belongs to the chanterelle family, class Agaricomycetes.

Characteristic

Chanterelles are a well-known group of mushrooms that are found throughout Russia and Ukraine.

Mushroom dimensions

The mushroom is small in size, with a long thick stem. The average diameter of the cap is 10 cm, the stem reaches dimensions of 10-13 cm in length and 1-2 cm in width.

hat

Chanterelles have a yellow-orange flat cap. It is wavy at the edges and curled towards the center. If you look at the cap from above, you can see that it is irregular in shape. The top of the chanterelle can be from 1 to 10 cm in diameter. It has a tubular structure.

Pulp

The flesh of chanterelles is dense and white. There are fibrous and fleshy ones. When pressed, it changes color to red. The aroma resembles the smell of dried fruits, and the taste is sour.

Leg

The leg of the chanterelle is usually thick and long. Can reach 15 centimeters in length. It does not have a skirt or ring and, most often, simply grows together with the top. The color is orange-yellow, more saturated at the top. The cap expands from bottom to top and has small scales in the lower part.

The common chanterelle prefers to grow in mixed and coniferous forests. It can be found in places where moss and long plants grow. The season for collecting chanterelles is considered to be mid-summer - late autumn.

For a good harvest, chanterelles need a lot of moisture and nutrients, which enter their bodies through moss and wood.

This type of mushroom feels uncomfortable in deciduous forests. Under a large layer of fallen leaves, sunlight does not penetrate well, which is why the mushrooms begin to dry out and lose their attractive appearance.

Coniferous and mixed forests are the optimal habitat for chanterelles. The soil under pine and spruce contains many microelements that promote the development of mycelium. It is in such places that the root of the mushroom can produce several fruits in one season.

Chanterelles are found all over the world, with the exception of permafrost and deserts.

The optimal time for chanterelle growth is July-September. The mycelium begins to bear fruit best in August after warm summer rain. This group of mushrooms does not tolerate cold, so they do not grow in winter.

In addition, chanterelles do not like the hot sun, so in spring and early summer they slow down their growth. The same stop in the development of mycelium occurs after each summer rain - the fungus tries to retain moisture for a long period of time. The fruit resumes its development on the third to fifth day after watering.

Edibility

There are both edible and inedible types of chanterelles. The common chanterelle has a pleasant smell and a delicate hue, while the false mushroom smells like fish or vinegar.

The main differences between edible chanterelles and inedible ones are:

1. Hat color. Inedible chanterelles are bright orange, while edible ones are yellow.
2. Hat shape. Inedible mushrooms have a clear circle shape.
3. Leg. A real mushroom has a thick stalk, while an inedible mushroom has a thin stalk.
4. Smell. Inedible representatives of chanterelles have a vinegary odor.
5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, while real ones grow in mixed or coniferous forests.
6. Pulp. Edible chanterelles have yellow flesh with white flesh in the center. Fake mushrooms have orange flesh.

If the mushrooms are real, then they can be fried, boiled or baked. Chanterelles make good casseroles, pies, zrazy and soups. All these dishes will not take more than an hour of preparation. Chanterelles can also be salted, pickled or dried, but this will take more time.

Kinds

There are many types of chanterelles. You need to be able to distinguish edible representatives from inedible ones.

This type of mushroom is found in deciduous and coniferous forests. It can be found from early summer to mid-autumn. A special feature of the mushroom is its bright yellow color.

The hat of a real chanterelle has a hole in the center and curled edges. Yellow color. The diameter can reach 10 cm. The leg is attached to the cap in one layer and does not have a skirt. Its dimensions are 3-10 cm, and its shape is cylindrical. The pulp is dense and difficult to damage by larvae and flies. Chanterelle spore powder is yellow in color.

The name of this type of chanterelle is associated with the unique structure of the mushroom. The hat has a tubular shape. Its edges are curled downwards and have a funnel-shaped upper part. The color of the pulp can vary from brown to yellow. Changes in the color of the pulp occur during heavy heavy rains.

This species is found in coniferous forests and grows in families in the same place for several years.

The diameter of the cap is 2-6 cm, the size of the leg is 8 cm in length and 1-2 cm in width.

The harvesting season for trumpet chanterelles is considered to be early summer - late autumn. It is found in coniferous and mixed forests.

A special feature of the common chanterelle is its fruity smell. The color of the mushroom varies from yellow to brown, depending on weather conditions - the more moisture, the darker the color.

The hat is flat, with curled edges. It has folds that look like plates. The size of the cap reaches 10 cm in diameter. The leg is long - up to 10 cm. Its diameter does not exceed 2 cm.

The mushroom is considered one of the most delicious types of chanterelles. It is found from late July to early September in coniferous and mixed forests.

Similar species

Edible species of chanterelles are very similar to each other, so the common chanterelle is often confused with the velvety chanterelle and the faceted chanterelle.

This type of mushroom is small in size: the stem is 1 cm in length, and the cap is 4 cm in diameter. The cap of a young mushroom has a convex shape and is orange in color. There is a small hole in the center of the top, and along the edges the mushroom is curled downwards. This type of mushroom grows in southern Europe and is found in deciduous forests.

The fruiting body of the faceted chanterelle does not exceed 10 cm. The stem is connected to the cap and reaches 5 cm in length and 3 cm in width. The pulp of this type of chanterelle is very dense and tasty. It has a bright yellow color. The faceted chanterelle is found in Africa and Malaysia. The collection season is considered to be the end of summer.

Growing at home

It is quite possible to grow chanterelles yourself, but to do this you need to follow several rules.

To begin with, it is worth remembering that you need to plant mushrooms under the tree under which it was dug up: if the chanterelle grew under a spruce tree, then it should also be planted under a spruce tree. It is best to use common chanterelle for planting. This type of mushroom quickly adapts to different growth conditions and produces fruit within a month after planting.

You can plant both pieces of mushroom and spores that have undergone a certain procedure. In order to prepare spore seedlings you need:

1. take a few ripe mushrooms;
2. rinse them in warm water and mash thoroughly into a homogeneous paste;
3. pour sweet water over the mushrooms (100 grams of sugar per 10 liters of water);
4. leave for a day in a warm room;
5. drain the water and dry the resulting mixture.

Once the seedlings are ready, you can begin planting. A hole with a diameter of 50-60 cm and 20-30 cm in length is filled with water. After the water has been absorbed, you need to add the sowing mixture, using one teaspoon of pulp per hole. Then everything is covered with fertilizer or humus. With regular watering, within a month the mycelium will begin to produce its first fruits.

Calorie content of chanterelles

Chanterelles are a group of mushrooms that are rich in proteins. The table shows the calorie content of 100 grams of raw chanterelles.

1. In France, chanterelles are considered a delicacy and are served as a separate dish in many restaurants.
2. The Normans believed that chanterelles were an aphrodisiac, so they added them to newlyweds’ food.
3. Chanterelles are the richest mushrooms in vitamin C. The healing properties of this mushroom help improve skin condition and strengthen bones.
4. In 2013, Latvia exported 73 thousand kg of chanterelles. The total amount was 315 thousand euros.
5. In Nigeria, chanterelles are used to make cosmetics and medicines, which are considered to be of very high quality.

Real chanterelle Grows in numerous groups
The fox is real in the photo

The fox is real is a widespread edible mushroom characterized by high yield. It grows in numerous groups, forming so-called witch circles or wide stripes, from mid-July to mid-October, with peak fruiting occurring in July-August. You need to look for it in damp, open areas of coniferous or deciduous forest.

The initially flat-convex mushroom cap with wavy edges gradually becomes funnel-shaped, its edges become thinner and uneven. Its diameter is about 10–12 cm. The surface of the cap of the forest chanterelle mushroom is smooth, matte, whitish or bright yellow. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stalk.

The plates are folded, descending far onto the stalk, branched, thick, sparse. The leg smoothly expands upward, without a discernible border, turning into a cap, dense, yellow, smooth, up to 7 cm in length and 3 cm in thickness, cylindrical, solid.

The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, and is almost never wormy.

The real chanterelle mushroom belongs to the third category of mushrooms and has high nutritional value due to the vitamins and microelements contained in its tissues. It can rightfully be called a universal mushroom that lends itself to all types of culinary processing, demonstrating good taste.

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

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

The humpbacked fox grows in small groups Humpbacked fox in the photo

Humpbacked fox, or cantarellula, is a rather rare edible agaric mushroom in Russia that produces consistently high yields every year. It grows in small groups from mid-August to September, but produces especially abundant harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this type grow? You need to look for them in areas of coniferous forest overgrown with a thick layer of moss, preferably in a pine forest.

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

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

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

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

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

Chanterelle yellowing in the photo
The fox's hat is shaped like a deep funnel.

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

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

Yellow chanterelle belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, and can also be dried for the winter.

Gray fox in the photo
The cap is funnel-shaped, lobed, gray-brown-black

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

Nemoral forest species. The range covers Europe.

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

It is protected as part of the natural complexes of the Berezinsky Biosphere Reserve, the Narochansky and Belovezhskaya Pushcha national parks. It is necessary to create specialized mycological reserves in places not covered by protective measures. It is necessary to periodically monitor the state of known populations, search for new ones and, if necessary, organize their protection by prohibiting or limiting anthropogenic impacts.

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

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

Common chanterelle in the photo
(Cantharellus cibarius) in the photo

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

It forms mycorrhiza with birch, spruce, pine and oak.

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

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

The common chanterelle is edible both young and old. Does not require boiling. Fried chanterelles are especially tasty.

(Hygrophoropsis aurantiaca) in the photo
False fox in the photo

False fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. The cap is 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a curled edge, orange or buffy, fading to a reddish-whitish color with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, the same color as the stalk, strongly descending along the stalk. The leg has a regular round cross-section, 2-5 cm in length, 0.5-1 cm in width in the lower part, where there are no plates, the same color as the cap. The spore powder is pale cream.

Grows in sparse pine and pine-birch forests, on heather heaths. Found in large quantities.

You can find it from June to November.

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

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

Ordinary is valued for its excellent taste, as well as for its powerful medicinal effect. It is not afraid of insects due to the content of quinomannose, which kills all helminth larvae. It is for this reason that chanterelles eaten by worms are practically never found.

In this article we will tell you how to distinguish these mushrooms from their false analogues, where they grow, what types there are, and how to properly prepare them for future use.

Varieties

There are several varieties of these wonderful gifts of the forest in the world: first of all, this is, of course, the common chanterelle, a photo of which you can see in the article. A little less common is velvety (bright orange), faceted, having a smooth hymenophore and brittle flesh, gray - black with snow-white spores.

Faceted chanterelle is often found in the forests of North America, gray - in the northern hemisphere, in the temperate zone, as well as in the tropics. Mushroom pickers avoided this variety for a long time - its frightening black color and shape resembling a pipe scared off. In Germany they even called it the “pipe of death”, believing that the mushroom was poisonous. In fact, the aroma and taste of this one are much higher than that of its yellow relative.

Common chanterelle: description

The cap of this cute mushroom has a diameter of 3 to 14 cm, is colored yellow or orange and has an irregular shape. It can be convex or concave, prostrate or funnel-shaped.

The stem, 3 to 10 cm high, is thick and solid, usually fused with the cap and has almost the same color. It expands at the top. The pulp is dense, fleshy, often fibrous, and white. When pressed it turns a little red.

Freshly cut mushrooms have a slightly sour taste and a dried fruit aroma. The common chanterelle is a mushroom with wavy edges curved down. The skin is difficult to separate from the cap. It is very smooth and pleasant to the touch.

Where do chanterelles most often grow?

This fungus often forms mycorrhiza with different trees, but most of all it prefers pine, spruce, oak or beech. Therefore, the common chanterelle is most often found in mixed or coniferous forests. These mushrooms are demanding of sunlight, so they prefer grassy or shaded areas.

At the same time, the germination of fruiting bodies requires a large amount of moisture, so the fungus chooses clearings where there is a large amount of moss or litter, which protect the soil from drying out.

When to collect chanterelles?

The common chanterelle begins to bear fruit en masse at the very end of summer. However, in dry years this period may shift slightly until the beginning of autumn. Most often, these mushrooms can be found next to pine trees. And the reason for this proximity is not only mycorrhiza.

The common chanterelle is not too picky in choosing a “partner”, but it is more suitable for acidic soils, which, as a rule, are formed in pine trees due to coniferous litter, which reliably mulches the soil, protecting the mycelium from drying out.

They look for mushrooms on the edges and clearings. Finding them thanks to their bright color is not at all difficult. Chanterelles do not hide under leaves. Fruiting bodies do not germinate individually. Chanterelles do not form grandiose, clustered clearings, but if you find one mushroom, there will certainly be others nearby.

Processing and storage

Chanterelles are very popular mushrooms, although they belong to the third category. The reason is that this type is a little heavy for the body, it can be eaten in not too large portions.

Before cooking, the mushrooms must be washed thoroughly. Most of it is usually cut off - the fibers it contains will remain tough during cooking. These mushrooms can be boiled, fried, pickled, or frozen. Before cooking, the pulp should be cut into small pieces - this will make the process easier. Many mushroom pickers do not recommend drying them, believing that in this form they become tough. However, one can argue with this statement; the main thing is to learn some secrets that will allow you to prepare fragrant and tender chanterelles.

(common chanterelle)?

You can use the old proven method: whole mushrooms must be strung on a thick thread and hung in a well-ventilated, dry place. Such mushroom beads should be turned periodically so that moisture leaves evenly from all sides.

This is an effective drying method, but it takes the longest: the mushrooms will dry completely in at least seven to eight days. Chanterelles must be protected from flies and other insects during drying. Therefore, this method is most suitable for a country house, when such beauty can be hung outside.

Cupboard drying

Another popular way to dry naturally is to lay the chanterelles on a horizontal surface. Usually a regular cabinet is used for this. The surface must first be covered with paper. The raw material should be spread on it in a thin layer and covered with another sheet of paper on top without pressing it. This is necessary to protect against insects.

We use the oven

Most often, chanterelles are dried in the oven at home. To do this, cut up pieces of mushrooms should be spread out in a thin layer on a baking sheet, lined with parchment or foil. If there are a lot of mushrooms, you can use two baking sheets at the same time.

Heat the oven to 50 degrees and place a baking sheet in it. Cover the oven, leaving a small gap with an oven mitt or towel. Through this gap, liquid will come out of the mushrooms with steam. After two hours, when the air in the kitchen is filled with the divine aroma of mushrooms, the oven temperature is increased to 60 degrees.

After another hour and a half, you can periodically open the oven, take out a baking sheet, turn the mushrooms over, and remove the finished ones. If you do not do this, the smaller pieces will dry out, and the larger pieces will not release all the moisture and may subsequently become moldy.

Microwave

This is the most modern drying method, it is faster, but quite troublesome. In addition, it is suitable for a small amount of mushrooms. Place the pieces in a thin layer on a plate, preferably flat, and let them evaporate for twenty minutes at a power of 180 W. Then the plate must be removed and the released liquid must be drained. At this time, the door should be left open for 5 minutes.

Place the plate again for another twenty minutes on the same mode, drain the liquid again and wait a while. Repeat this procedure as many times as necessary for the chanterelles to be completely cooked.

How to determine readiness?

The readiness of a piece of mushroom can be easily determined by trying to break it. It shouldn't crumble in your hand. Properly dried chanterelles should bend between your fingers and break only when a certain force is applied. It is important to remember that the fracture site must be completely dry.

Another way to determine the readiness of mushrooms is by weighing. After drying, chanterelles become ten times lighter. If they have lost less weight, drying must be continued.

Chanterelle extract

This remedy is prescribed 2 capsules (for adults) twice a day. For children under 10 years of age, the dosage is halved. The course of treatment is 30 days.

Side effects

Mild dyspepsia may occur with hypersensitivity to the drug. Cases of allergic reactions have been recorded, which can manifest as urticaria.

Contraindications

Chanterelle extract should not be taken:

• during pregnancy;
• during lactation;
• with hypotension;
• children under 3 years old;
• with a tendency to bleeding.

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

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

Chanterelles - description and photo

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

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

Hat and leg The chanterelle looks solid, without visible boundaries, approximately the same color from pale yellow to orange.

The diameter of the cap is 5-12 cm, irregular in shape with wavy edges, funnel-shaped or concave, smooth with hard-to-remove skin.

The pulp is dense and fleshy, white or yellowish in color with a faint odor of fruit and a slightly pungent taste. The surface of the chanterelle becomes reddish when pressed.

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

Surface of the hymenophore represented by wavy folds falling along the stem.

Spore powder yellow color.

In which forest do chanterelles grow and when to collect them?

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

You can meet chanterelles in numerous groups, appearing en masse after thunderstorms.

Types of chanterelles photo and description

Most species of chanterelles are edible. There are more than 60 species of chanterelles; none are poisonous, but there are inedible species - the false chanterelle, for example.

Common chanterelle - edible mushroom. The cap is 2-12 cm in diameter. Mushrooms with fleshy flesh, yellow on the edges and white on the cut. Common chanterelle tastes sour. Grows in coniferous and deciduous forests from June to October.

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

The elastic pulp is gray in color, with an inexpressive taste and no aroma.

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

Cinnabar red chanterelle - edible mushroom. The color of the chanterelle is reddish or pinkish-red. The cap is up to 4 cm in diameter, the leg is up to 4 cm high. The flesh is fleshy with fibers. The cap is concave towards the center with uneven curved edges. The vermilion chanterelle can be found in oak groves in eastern North America. Mushroom picking occurs in summer and autumn.

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

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

Trumpet chanterelle - edible mushroom. The cap is up to 8 cm in diameter, funnel-shaped with uneven edges, grayish-yellow in color. The pulp is dense, white when cut, has a pleasant earthy smell and has a bitter taste. Mainly grows in coniferous forests.

Chanterelle Cantharellus minor – similar to the common chanterelle, an edible mushroom. The cap is up to 3 cm in diameter, orange-yellow in color, with wavy edges. The pulp is soft, brittle, yellow. This chanterelle grows in the oak forests of North America.

False chanterelles - photo and description

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

Omphalote olive (poisonous mushroom)

and orange talker (inedible mushroom)

How to distinguish false chanterelles from real photos

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

Video – Caution! False and real fox

Chanterelles beneficial properties and contraindications

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

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

How natural antibiotic they are used in folk medicine.

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

How long can chanterelles be stored fresh?

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

Chanterelles - how to clean

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

Use a knife to cut off the damaged, rotten parts of the mushroom. For subsequent drying, debris is also removed from the records using a brush.

After clearing the mushrooms of debris, rinse them in water, paying special attention to the cap plates. Rinse should be changed by changing the water several times. If the taste remains bitter, soak the mushrooms in water for 30 minutes.

Why are chanterelles bitter, how to remove the bitterness?

Chanterelles have natural bitterness, therefore they are not liked by pests and insects, but are valued in cooking. If the mushrooms are not processed immediately after harvesting, the bitterness will increase. Also, increased bitterness of chanterelles is possible due to the influence of some natural factors.

Chanterelles have more bitterness, collected in dry weather, under coniferous trees, near highways and enterprises, overgrown mushrooms growing in moss, if these are false chanterelles.

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

To freeze, use boiled chanterelles - they will not taste bitter and take up less space. If you froze them fresh and when you defrost them you find that the mushrooms are bitter, boil them in salted water, the bitterness will go into the water.

How to cook and store chanterelles?

Chanterelles boiled, fried, salted, pickled, dried.

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

Wash the dried chanterelles and soak them in warm water for 2-4 hours before cooking. Then cook in the same water for 40 minutes.

Chanterelles are fried without boiling, but if the chanterelles are bitter, then you need to boil them.

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

Chanterelles are salted cold and hot.

Marinated chanterelles are prepared with and without pasteurization.

Marinated chanterelles with pasteurization

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

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

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

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

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

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

Syn.: cockerel, real chanterelle, tubular cantarella, trumpet-shaped chanterelle, funnel-shaped chanterelle.

The common chanterelle, or real chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the family Chanterelle (lat. Cantharellaceae). It is a well-known edible mushroom throughout the world. It is highly valued for its properties and is also suitable for consumption in any form. In addition, chanterelles are valuable mushrooms from the point of view of medicinal use, thanks to the polysaccharides they contain.

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In medicine

In European medical practice, chanterelles are an almost irreplaceable remedy for hepatitis. Ergosterol and trametonolinic acid, which are part of these mushrooms, can cleanse the liver, restoring its functions. That is why European medicine uses chanterelle extract to treat various diseases, including hepatitis C.

In Eastern medical practice, it is believed that treatment with chanterelles helps improve vision, prevents the development of inflammatory processes in the eyes, reduces dryness of the mucous membranes, and also increases the body's resistance to infectious diseases. The beneficial properties of chanterelles for the eyes from the point of view of oriental medicine are invaluable.

Contraindications and side effects

Contraindications to treatment with chanterelles are pregnancy, lactation, and individual intolerance to mushroom components. Treatment with these mushrooms is strictly prohibited for children.

In the food industry

Chanterelles, whose beneficial properties can hardly be overestimated, have proven themselves to be edible and satisfying mushrooms. They are used for consumption in any form - fried, pickled, salted, boiled. By the way, when chanterelles are cooked, the sour taste of the raw pulp disappears.

Classification

Common chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the family Chanterelle (lat. Cantharellaceae).

Botanical description

The fruiting body of the common chanterelle is similar in shape to cap-footed mushrooms, however, both the cap and the stem are a single whole, i.e. without any clear boundaries. The color of the mushroom can vary from light yellow to yellow-orange. A hat with a diameter of 2 to 12 cm often has wavy edges and an irregular shape: it is concave-spread, convex, depressed, flat, has curled edges, depressed in the center. Mature chanterelles may have a funnel-shaped cap.

The flesh of common chanterelles is densely fleshy, and in the leg it is fibrous. It is yellow along the edges of its fruiting body and whitish in the middle. The taste of such pulp is sour, and the smell is weak, reminiscent of the aroma of roots or dried fruits. When you press on the mushroom with your fingers, its flesh acquires a slightly reddish tint. The leg of the chanterelle, as noted above, is completely fused with the cap and has the same color (or lighter) with it. It is solid, smooth, dense, tapering towards the bottom. It has a length from 5 to 8 cm and a thickness from 1 to 3 cm.

The hymenophore in chanterelles is folded, since it consists of wavy branched folds, strongly descending along the stalk. It can also be coarsely cellular and veiny. The veins of these mushrooms are sparse but thick. They are low, like folds, descending far down the leg. The spore powder of the common chanterelle is light yellow in color, and the spores themselves are ellipsoidal.

Spreading

The common chanterelle is widespread in coniferous and mixed forests of temperate climates. Prefers soils with moist moss, grass or forest litter. The fungus forms the so-called mycorrhiza with various trees: oak, pine, spruce, beech. Chanterelles grow in the form of fruiting bodies arranged in groups (often very numerous). Often these mushrooms can be found in forests in the summer after heavy thunderstorms. The distribution period for chanterelles is early June, and then August-October.

Regions of distribution on the map of Russia.

Procurement of raw materials

As a rule, dry chanterelle powder is considered a medicinal raw material. It is for this purpose that mushrooms are collected and stored. The process begins in June and ends in late autumn. It is more advisable to collect chanterelles in the morning. During the collection process, they are trimmed with a knife at the base of the stem, rather than uprooted.

Mushrooms should be placed in low baskets to prevent them from breaking. The collected chanterelles are cleaned of dirt with a soft brush under running water, then dried. It is best to dry them in the sun, but you can also use heating radiators (at home). The drying temperature should not exceed 40-50°C. Dried mushrooms are ground into powder, which can be stored at room temperature for no more than 1 year.

Chemical composition

Chanterelle is rich in dietary fiber (23.3%), beta-carotene (17%), vitamin A (15.8%), vitamin B 2 (19.4%), vitamin C (37.8%), vitamin PP (25%), potassium (18%), copper (29%), manganese (20.5%), cobalt (40%).

It is worth noting that these mushrooms contain many times more vitamin A than carrots, and more B vitamins than, for example, yeast. Chanterelle, grown in its natural habitats, is one of the best plant sources of vitamin D 2 (ergocalciferol). In addition, mushrooms contain 8 essential amino acids.

Pharmacological properties

The medicinal properties of chanterelles are due to the presence of healing substances in their chemical composition. Chanterelles, whose medicinal properties are truly unique, are the most valuable mushrooms from a pharmacological point of view, since they contain polysaccharides such as chitinmannose, ergosterol, and trametonolinic acid.

The polysaccharide ergosterol has a positive effect on liver enzymes, which makes chanterelles useful for hepatitis, fatty liver degeneration and hemangiomas. Moreover, these mushrooms are a powerful antioxidant that suppresses free radicals and prevents premature aging of the human body.

Use in folk medicine

Chanterelles in folk medicine are an invaluable find. These mushrooms have an immunostimulating and antitumor effect, helping with inflammatory diseases. For this, traditional healers practice treatment with chanterelle tincture, and healers, as well as some medical practitioners, use dry powder from chanterelles.

According to traditional healers, chanterelles are no less useful for obesity. It is believed that these mushrooms normalize digestion and are an excellent means for weight loss. It is worth noting that no data on the use of chanterelles by healers and healers has been confirmed and has not undergone appropriate clinical trials.

Historical reference

Unfortunately, all the beneficial substances contained in the common chanterelle are destroyed during heat treatment, as well as when salt is added to the mushrooms. That is why there are simply no medicinal properties in pickled or fried chanterelles.

Like many edible mushrooms, chanterelles have their own “doubles”, encountering which is extremely undesirable. In order not to be poisoned by poisonous mushrooms, you should know the differences between the false chanterelle and the common one. Edible mushrooms include the velvety chanterelle, which has a bright orange color and is common in Europe and Asia, as well as the faceted chanterelle, in which the hymenophore is less developed and the flesh is more brittle. This mushroom is common in Africa, North America, the Himalayas and Malaysia. Also among the edible chanterelles is the so-called yellow hedgehog. Its hymenophore looks like papillae (or small spines), but not like plates.

Inedible chanterelles include two types of poisonous mushrooms. The first species is the well-known false chanterelle, which has thin flesh and frequent plates. This mushroom does not grow on soil, but on forest floor or rotting wood. This “toadstool” can be found everywhere throughout the Northern Hemisphere of the Earth. The second species is olive omphalot. This is a poisonous mushroom, widespread in the subtropics. It lives on dying deciduous trees, in particular oaks and olives.

Literature

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8. World of plants: in 7 volumes / Ed. Academician A.L. Takhtajyan. T.2. Slime molds. Mushrooms - 2nd ed., revised. - M.: Education, 1991. - 475 p.

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