I met black chanterelles for the first time in 2018. Before that, I not only didn’t know them, but I didn’t even see them in the forests - apparently, they are not found everywhere. Although, even if they grew in the forests where I walk, it would hardly have occurred to me to pick them up - they look too ominous... But this summer, reports began to come from everywhere that they were being actively collected - suddenly black foxes became popular. Then they sent their photo to me on the blog, posting them in the comments. Moreover, they said that the mushroom was a delicacy... In general, it became interesting to get to know them!

And here, during a hike in the north Leningrad region, along the border with Karelia - we suddenly came across large harvests of this mushroom in this distant corner of our region. We collected it, tried it, checked it. And now with clear conscience, based on our experience, we can talk about a new edible mushroom that we now know! So, meet the Black Chanterelle mushroom!

First of all, I want to say that you should not look for information about it on the Internet. There is almost none; all that is written is a repeated reprint of the same text, where sometimes other words are added for appearance’s sake. Moreover original text, very likely copied from descriptions of other mushrooms. All that can be learned is that in Europe they are called “death trumpets”, that they are a delicacy, that they are edible, and that it is best to dry them and make a sauce from the dry powder. Little content and not interesting. Therefore, I bring my experience.

These chanterelles are similar in shape to ordinary ones, but gray-black. This distinguishes them from false chanterelles, which are only yellow, like the real ones, so the black one cannot be confused with a bad mushroom. Plus, it's hollow inside!

To the touch it looks like either grass or cabbage - because it is empty and light. Easily crumbles. It must be collected carefully. This is very different from the real thing yellow chanterelle, which is dense and strong. It doesn’t have any special aroma described in numerous online articles, nor does it have any taste - all this is just a simple lie to attract attention to the text. It smells and tastes like a mushroom. The main thing is that it's edible. I warn you right away - when cooked, it forms an ominously black decoction, like oil, so people unfamiliar with the mushroom may be quite scared. It is better to drain the broth, and then fry the boiled chanterelle in a frying pan, just like ordinary mushrooms.

At times they grow very abundantly! You can pick up a whole bag at once! Moreover, it will weigh almost nothing: the empty chanterelle inside is the same weight as porous chocolate. These are both the pros and cons of the mushroom. The downside is that with its small mass, you won’t be able to fill your belly with it. But there is also a plus: the light and fragile mushroom is easy to chew, which is important for those who have dental problems. In addition, mushrooms are a difficult product for the stomach, many people do not digest them well, but black chanterelle will be a dietary mushroom because it is easily digested and will not create heaviness in the stomach. Well, you can also chop it finely and sprinkle it on top of the dish, just as you would sprinkle it with herbs or parsley.

In general, the mushroom tastes good, I recommend picking it - I liked it! I’ll just warn you right away that you’ll have to tinker with it. The fact is that leaves, sticks, particles of earth and sand get clogged into its voids. I washed it five times, and still, during cooking, some fragments of twigs and grains of sand appeared in the broth. But then you can eat a tasty and light mushroom that doesn’t cause heaviness!

Our tourists also tested black chanterelles for themselves - and they didn’t complain either!) In the future, we should try not only frying, but also drying them, in order to still make a sauce out of it, as recommended on the Internet. And also check whether the soup, which has such an eerie black color, will be tasty from them. Well, a few words about the places in which we met them during the hike. Each time these were mixed forests near lakes, that is, quite wet. But in dry pine forests, on the hills - we did not meet them.

Page dedicated to nature and beautiful places St. Petersburg and Leningrad region:

Black chanterelles are close relatives of ordinary chanterelles, although they differ from each other in color and shape. You can prepare various dishes with these delicious wild mushrooms.

Black chanterelles can be collected in the forest

• Number of servings: 4
• Cooking time: 15 minutes

How to cook black chanterelles with chicken fillet

Chicken fillet – dietary product. Complete it unusual mushrooms so that your diet is not boring and bland.

How to cook:

1. Wash the mushrooms and cut them lengthwise, making sure that worms do not get deep into the legs. Cut the onion into half rings. Fry chanterelles with mushrooms on vegetable oil.
2. Season the chicken fillet with salt and pepper, fry it in vegetable oil for 2 minutes. from each side. It needs to be slightly crusty.
3. Place a layer of mushroom mixture on each piece of fillet, pour sour cream, salt, pepper, sprinkle with chopped herbs and grated cheese. Instead of sour cream, you can use classic unsweetened yogurt.
4. Cover the pan with a lid and cook the fillet over low heat for 5 minutes. Serve the dish hot.

Such a quick frying will leave the fillet juicy and tender, without drying it out.

Black Chanterelle Meatloaf Recipe

It is difficult to surprise guests with the usual meatloaf. However, if there is an unusual black filling inside the roll, it will definitely attract attention. For the dish you will need:

• 1.2 kg minced meat;
• 300 g chanterelles;
• 2 potatoes;
• 100 g semolina;
• 1 egg;
• 150 ml water;
• 1 onion;
• 300 g boiled rice;
• a few white peppercorns;
• cayenne pepper to taste;
• salt to taste.

Cooking technology:

1. Grate the potatoes on a fine grater.
2. Mix the minced meat with semolina, potatoes, egg, water, salt and cayenne pepper. Let the minced meat brew.
3. Fry mushrooms with onions in vegetable oil. Salt them and add white pepper.
4. Place a rectangle of minced meat on foil. Place it on top boiled rice. Place chanterelles and onions on the rice. Roll the foil to form a tight roll. Transfer it to a baking sheet.
5. Bake the roll for 35 minutes. at a temperature of 200°C.

Before serving, cut the roll into a slice and place on a plate. You can place the remaining fried chanterelles with onions that you used for the filling in the center of the plate. It's beautiful, and in addition, guests will be able to appreciate the pure taste of these unusual mushrooms. This roll goes well with mashed potatoes and with salads from fresh vegetables.

As you can see, unusual soot-colored chanterelles go well with meat and poultry. They make the dish elegant and festive.

In some forests of Finland, whose climate is almost no different from Karelia and many regions of the Russian North, amazing mushrooms grow - mustatorvisieni, considered a delicacy throughout Europe, but for some reason little known in Russia. The scientific name for these mushrooms, which look like black, gray or brown flowers or curled dry leaves, is Craterellus cornucopioides.
Why is it so and why is it so little popular in Russia?

The name “gray fox” is considered incorrect, although it is used everywhere on the Internet. Moreover, in Russia Craterellus cornucopioides is classified as a fourth category mushroom and is not very favored, noting its low taste. But in Finland - and so on overseas Europe, judging by Wikipedia, on the contrary, it is considered a delicacy.

I myself met mustatorvisieni in Finland a few years after moving. I remember that we sailed to the island on a motor boat precisely in order to find and collect these mushrooms, which do not grow everywhere, but you need to know the places. So a neighbor showed us this on one of the surrounding islands. He brought us to the most ordinary clearing - collect. And he immediately bends down and puts something in the bucket. And I stand and see nothing around. Then the husband came up and said: “You’re standing on mushrooms, here they are, look carefully!”
Only when I knelt down did I see these mystical funnels and - let's collect. And you get up and again you don’t see anything.
Indeed, the funnel funnel is very difficult to distinguish in dry grass.

Actually, this is some kind of alien and mystical mushroom. Recently we went on a motorboat to the islands with a friend: we searched and searched in the same place, completely despaired of finding it, only a few things - we didn’t see that’s all, out of grief we decided to go home - and then on the way back we saw entire colonies: as if The funnel-worm took pity on us and decided to show himself. And again we collected four buckets!

Of course, I can only make my own guesses about the reasons for the popularity of the funnelfish in Europe. They are connected with the difference between the modern European attitude towards mushrooms and the Russian one: Europeans in last years More and more mushrooms are being collected in which worms do not live at all and which do not need to be peeled, the skin removed from the stem, like the boletus, or the cap, like the russula, but only washed. This is why, for example, Finns prefer chanterelles and funnel mushrooms to other mushrooms.
However, funnel mushroom has one more advantage: dishes with it have a very distinct mushroom flavor, much more noticeable than other mushrooms, and lasts especially long when dried.

In Russia, especially in St. Petersburg, porcini mushrooms, similar to white boletus and boletus, are probably more associated with the mushroom as such, as well as russula, which is traditionally used for frying. Not all families even collect honey mushrooms, let alone the funnel mushroom. The unpopularity of the funnel mushroom is also due to the fact that cheese soups, where it is especially good, are not prepared as often in Russia as in Europe. Well, seasonings and sauces in which it is used are not often found on the table of Russian cuisine.

Therefore, I will tell you how mustatorvisieni is prepared in my husband’s family.



Dry in the dryer funnel-shaped funnel for the winter. 4 more buckets are waiting their turn for drying.
Before drying, each mushroom, similar to a petunia flower, only dark in color, should be divided into two parts: it tears easily, so we use our hands, no knife is needed. This needs to be done in order, firstly, to remove snails, which really like to get into it and other dirt, and, secondly, this way it dries faster.

After drying, the mushrooms, which take up very little space when dried, are best placed in paper boxes, and some are ground in a coffee grinder to obtain a powder. , showed it here. This gives them an amazing taste! With a much stronger mushroom flavor than even dried whites.

And for soup you can use both powder and whole dried halves of mustatorvisieni, only in this case they must first be soaked for two hours in cold water and then cut into pieces. More delicious mushroom soup I’ve never eaten it, just some kind of Finnish mushroom fondue, not soup! I'll tell you about it in the next culinary post.
Also, the funnel-shaped funnel is added to, a traditional dish in Finland.

Usually, at the height of the mushroom season, the question arises: how to cook chanterelles, in addition to pickling and freezing. And of course, first of all, many people start frying fruiting bodies with the addition of vegetables, sour cream and cream.

How can you cook chanterelles so that the dish surprises and pleases your household with its taste? It is worth saying that from these fruiting bodies you can prepare stews, salads, soups, julienne and casseroles. Mushrooms can be used in any form: fresh, dried, frozen and even pickled.

The proposed home recipes will help housewives choose an option that shows how to cook chanterelle mushrooms. The main thing is to have all the necessary ingredients for cooking and the desire to create a culinary masterpiece.

How to cook fried mushrooms chanterelles and feed the family? Use a simple recipe and be surprised how delicious it turns out.

• Chanterelles – 1 kg;
• Vegetable oil – 100 ml;
• Garlic cloves – 3 pcs.

The recipe for how to cook chanterelles at home is described in stages.

1. Peel the chanterelles, wash them and place them in boiling water.
2. Boil for 15 minutes. after boiling and leave to drain for a while.
3. Cut into cubes, place in a dry frying pan and fry until the liquid evaporates.
4. Add oil, stir and continue frying until golden brown.
5. Salt, pepper and add chopped garlic with a knife.
6. Stir and continue frying over low heat for 5 minutes.

Now, knowing how to cook fried chanterelles, you can experiment and create your own culinary recipes.

How to cook black chanterelles with mayonnaise

This little known edible mushroom By taste qualities no different from a simple chanterelle. How to properly cook black chanterelles by frying?

• Black chanterelles – 600 g;
• Potatoes – 300 g;
• Mayonnaise – 3 tbsp. l.;
• Butter – 100 g;
• Salt - to taste;
• Provençal herbs – 1 tsp.

The recipe, which allows you to understand how to cook chanterelle mushrooms, is described in stages.

1. Peel, wash and place the mushrooms in boiling salted water.
2. Boil for 15 minutes, let cool and drain, cut into slices.
3. Place in a frying pan where some of the butter has already been melted and fry for 20 minutes.
4. Add a little salt, add Provençal herbs and stir.
5. Peel the potatoes, wash and cut into thin cubes.
6. Add salt to taste and place in a separate frying pan, fry in the second half of the oil until golden brown over medium heat.
7. Combine mushrooms and potatoes in one pan, add mayonnaise, stir.
8. Cover with a lid and fry over low heat for 5-7 minutes.

How to properly cook chanterelle mushrooms fried in sour cream and wine

Fried mushrooms with sour cream are one of the most popular dishes for many. How to cook chanterelle mushrooms fried in sour cream so that it turns out tasty and healthy for the whole family?

• Chanterelles – 1 kg;
• Semi-dry white wine – 1.5 tbsp.;
• Sour cream – 1.5 tbsp;
• Butter – 3 tbsp. l.;
• Hard cheese – 200 g;
• Ground red and black pepper – ½ tsp each;
• Salt - to taste.

How to properly cook chanterelles with sour cream is described in a step-by-step recipe description.

1. Wash the mushrooms, cut into small pieces and place in a hot frying pan with melted butter.
2. Fry over medium heat for 10 minutes, add white wine, stir and simmer for 5 minutes.
3. Add salt to taste, add pepper, add coarsely grated cheese and pour in sour cream.
4. Stir, reduce heat to low and simmer until liquid evaporates.
5. Serve with croutons white bread, greased with butter.

Option for how to cook chanterelles with onions

The next option, how to cook chanterelles with onions, has its advantages: the vegetable will add some piquancy and sweetness to the dish. In addition, cooking fried chanterelles with onions is a pleasure; you just need to chop them and fry them.

• Pickled chanterelles – 700 g;
• Onion – 4 heads;
• Salt - to taste;
• Lemon juice – 3 tbsp. l.;
• Green onions – 1 bunch.

Step-by-step instructions will tell you how to properly cook chanterelles with onions.

1. Peel the onion, cut into half rings, put half in heated vegetable oil and fry until a pleasant yellowish color.
2. Wash the pickled mushrooms, cut into pieces and add to the onion.
3. Set the heat to medium and fry the mushrooms for 10 minutes.
4. Add salt if needed, then pepper and add the rest of the onion.
5. Stir, cover with a lid, reduce heat to low and fry for 5-7 minutes.
6. Add chopped green onions, lemon juice, stir and leave under closed lid for 5 min.

How to quickly and tasty cook fresh chanterelles with tomato paste

How to properly cook fresh chanterelles to get aromatic, tasty and hearty dish? These fruiting bodies can be made into an amazing delicacy by frying them with vegetables.

• Fresh chanterelles – 700 g;
• Bell pepper and onion – 200 g each;
• Water – 2 tbsp.;
• Tomato paste – 200 ml;
• Garlic cloves – 2 pcs.;
• Olive oil – 5 tbsp. l.;
• Dry red wine – 3 tbsp. l.;
• Corn flour – 1.5 tbsp. l.;
• Parsley – 1 bunch;
• Salt - to taste.

How to quickly and tasty cook chanterelles is described in this recipe.

1. Onions, garlic cloves and bell pepper peeled, cut into cubes and fried in oil for 10 minutes. over medium heat.
2. After preliminary cleaning, the mushrooms are cut into pieces, placed with the vegetables and fried for 10 minutes. over low heat.
3. Add wine, 1 tbsp. water, tomato paste and salt, mix, turn on medium heat and simmer for 10 minutes.
4. The remaining water is mixed with flour, whipped and poured into the mushrooms.
5. Fry for 10 minutes with constant stirring. over low heat, add finely chopped parsley.
6. The fire is turned off, the roast is left on the stove for another 5-7 minutes to infuse.

How to cook chanterelles in a slow cooker: recipe with step-by-step photos

When preparing mushrooms, many housewives use a home “helper” - a multicooker. How to cook chanterelles in a slow cooker so that all your household members are satisfied with the dish?

• Fresh chanterelles – 700 g;
• Mushroom broth – 500 ml;
• Buckwheat – 300 g;
• Onion – 4 heads;
• Garlic cloves – 5 pcs.;
• Butter – 50 g;
• Salt - to taste.

We offer a recipe with step by step photos, clearly showing how to cook chanterelles in a slow cooker.

Boil the pre-peeled mushrooms for 15 minutes, drain well and cut into pieces.

Heat the butter in a multicooker bowl and add the chopped mushrooms.

Turn on the “Fry” mode and fry with the lid open for 10 minutes.

Add the onion cut into half rings and fry for another 5 minutes.

Sort the grains thoroughly, rinse several times and add to the mushrooms and onions.

Pour in mushroom broth, add salt to taste, stir and turn on the “Buckwheat” mode, setting the time for 30 minutes.

In 10 min. before sound signal open the multicooker lid and add chopped garlic cloves.

Stir and close the lid again, wait until done.

How to cook frozen chanterelles: salad recipe

How to deliciously cook chanterelle mushrooms in the form of a salad to decorate festive feast? For this option, it is better to take frozen fruiting bodies. The salad is prepared quite simply and quickly, the main thing is to have all the ingredients on hand.

• Frozen chanterelles – 700 g;
• Potatoes – 6 pcs.;
• Butter – for frying;
• Eggs – 5 pcs.;
• Red onion – 2 heads;
• Pickled cucumbers – 3 pcs.;
• Mayonnaise – 200-250 ml;
• Parsley – 1 bunch.

How to properly cook frozen chanterelles is described in detail in the recipe.

1. The potatoes are boiled “in their jackets”, cooled and grated on a grater with large divisions.
2. After defrosting, the mushrooms are cut into pieces, placed in a dry frying pan and fried until the liquid has completely evaporated.
3. 2 tbsp are introduced. l. butter, add salt and continue to fry until golden brown.
4. Hard-boiled eggs are peeled, chopped, red onions and cucumbers are cut into cubes.
5. All the prepared ingredients are laid out in layers in a deep salad bowl and greased with mayonnaise.
6. The layers of products are laid out arbitrarily, however top layer there must be eggs.
7. The salad is placed in the refrigerator, and before serving, garnished with chopped parsley.

How to cook meatballs from fresh or dried chanterelles with minced meat

Chanterelles can be fried with minced meat, which will make the dish filling and nutritious. Knowing how to cook fried chanterelle mushrooms with the addition of minced meat, you can make delicious meatballs for a family dinner.

• Chanterelles – (fresh – 500 g, dried – 150 g);
• Minced meat – 400 g;
• Fresh tomatoes – 2 pcs.;
• Onions – 2 pcs.;
• Hard cheese – 100 g;
• Mayonnaise – 150 ml;
• Salt and ground black pepper - to taste;
• Vegetable oil.

You can learn how to properly cook chanterelles with minced meat from the following step-by-step recipe.

1. After cleaning, wash and cut fresh mushrooms into cubes, peel and chop the onion. If used dried mushrooms, they need to be soaked until they swell, then squeezed out and then proceed according to the recipe.
2. Fry the mushrooms in vegetable oil until golden brown, then add half the onion and continue frying for 10 minutes.
3. Add the second part of the chopped onion to the minced meat, add salt and pepper, and mix.
4. Form meatballs of any size with your hands, fry in oil on both sides until golden brown.
5. Place on a greased baking sheet and distribute fresh tomatoes cut into slices on top.
6. Place mushrooms and onions on top, beat eggs with mayonnaise, add salt and pour over meatballs and mushrooms.
7. Sprinkle grated cheese on top and place in a preheated oven.
8. Bake at 200°C for 30-40 minutes.
9. Serve with mashed potatoes, pasta, bulgur and other grains.

How to cook dry chanterelle soup with potatoes and onions

To make dried mushroom soup tasty, it must be cooked with skill. How to cook dry chanterelles so that everyone in your household enjoys an appetizing and satisfying first course.

• Chanterelles – 70 g;
• Potatoes – 7 pcs.;
• Onions – 2 pcs.;
• Carrots – 1 pc.;
• Vegetable oil - for frying;
• Water – 2 l;
• Sour cream - for serving;
• Dill and/or parsley;
• Salt - to taste.

How to properly cook chanterelle mushrooms is described in the attached recipe.

1. The chanterelles are washed well and filled with warm water for 20 minutes.
2. The water is drained, the mushrooms are washed and again filled with water so that it covers them.
3. The potatoes are peeled, washed and cut into cubes, and 2 liters of water are poured in.
4. Cook until done, add salt to taste at the end.
5. The onion is chopped, fried in oil until golden brown, chopped carrots are added and fried again.
6. The mushrooms are squeezed out by hand (the water is not poured out), added to the vegetables and fried for several minutes over low heat.
7. Pour in 1 tbsp. the remaining water from the mushrooms and simmer for 15 minutes. until the liquid evaporates completely.
8. The contents of the frying pan are placed in a saucepan, seasoned with salt and brought to a boil.
9. Turn off the heat, add chopped herbs and after 20 minutes. served with sour cream.

How to make dried chanterelle soup with noodles and cheese

For this soup it is also better to use dried chanterelles. How to cook dried chanterelles to make a tasty and aromatic first course?

• Dried chanterelles – 70 g;
• 1 piece each onions and carrots;
• Garlic cloves – 2 pcs.;
• Vermicelli – 50 g;
• Processed cream cheese – 100 g;
• Vegetable oil - for frying;
• Water – 2 l;
• Salt - to taste;
• Bay leaf – 1 pc.;
• Black peppercorns – 5 pcs.;
• Parsley and/or dill.

How to properly cook dried chanterelles is described below in stages.

1. Rinse the mushrooms thoroughly and soak overnight in cold water.
2. In the same water (about 2 liters) put the mushrooms to cook for 20 minutes.
3. Fry carrots and onions in vegetable oil.
4. Add vegetables to mushrooms, boil for 5 minutes.
5. Fry the vermicelli in the oil where the vegetables were fried and add to the soup.
6. Let it boil for 5-7 minutes, and add the processed cream cheese cut into pieces.
7. Stir and let simmer until completely melted.
8. Add garlic cloves, chopped with a knife, Bay leaf and peppercorns.
9. Let it boil for 3-5 minutes. and turn off the heat, leaving the soup on the stove to steep.
10. When serving, add chopped herbs to each plate for decoration.

Knowing how to cook chanterelles correctly, you can organize a complete lunch for the whole family.

How to cook chanterelles in eggs and cream

How to cook chanterelles in cream so that you can treat your guests at the festive table?

• Chanterelles – 1 kg;
• Cream – 300 ml;
• Eggs – 2 pcs.;
• Garlic cloves – 5 pcs.;
• Ground black pepper – 1 tsp;
• Salt - to taste;
• Vegetable oil;
• Dill greens – 10 sprigs.

A recipe with a photo will show you how to cook chanterelles with cream.

Chanterelles are bright, elegant mushrooms, their yellow-red outfit glows in the darkness of the forest, attracting mushroom pickers. How beautiful these mushrooms are! They prefer to grow up in large families. If you come across one mushroom, look around to see if there are any chanterelles growing there, perhaps they are hidden in the moss or under fallen leaves.

These mushrooms, always growing en masse, appear in several waves from early summer to mid-October. The main harvest of chanterelles usually occurs throughout August and the first half of September. After a warm rain, they immediately pour out in huge piles, stripes, and circles. Chanterelles grow in mixed forests with birch, pine or spruce, and are also found in oak-pine, aspen-pine forests. They love light and therefore settle in forest clearings, along roads and clearings, or in sparse forests. They prefer sandy soils, but are almost never found in limestone soils. For example, in the region during the mushroom season, all the forests are simply covered with a yellow carpet of chanterelles, so they are sold on the highway for 50 rubles per bucket. But in the Ufa region and its surrounding environs there are no chanterelles; the nearest sandy soils with pine trees, so beloved by chanterelles, are at least two hundred kilometers away, and in almost any direction. But where they are found...
In a forest clearing you can meet foxes of all ages. The young ones are convex, neat, even, like buttons, sewn to the ground in a row. Older ones - already with a high leg, but still smooth, still with a flat cap, fleshy, dense, just what a mushroom picker needs. They can be collected in any container - they do not wrinkle or crumble. By old age, the elastic body of chanterelles becomes rubbery, the cap takes the shape of a funnel with uneven, sinuous, and sometimes torn into separate blades edges.

Black chanterelle (horned funnelwort)
This mushroom is also a relative of the true chanterelle. Although appearance You can’t say that right away. The mushroom is soot-colored; there are no folds on the outside, characteristic of chanterelles. Due to the special shape and color, this mushroom has many names, for example, “black horn”, “horn of plenty”. In some places the mushroom is called the "pipe of the dead" and is associated with intervention evil spirits.
The taste of black chanterelle is not inferior to yellow one. Dishes made from it are more spicy and spicy. It is believed that the mushroom smells like ripe peaches. The flesh of the black chanterelle is thin, dry, and gristly.
Black fox growing in various places throughout the country in large groups, literally scattered, colonies among the forest floor. But the dark gray color camouflages it well under the forest floor.

A real fox also has doubles.
Sometimes inexperienced mushroom pickers confuse chanterelle, which is inedible because of its unpleasant taste, but not poisonous. false chanterelle. It belongs to the lamellar mushrooms and grows in late summer, often in autumn, in coniferous forests. If you look closely, a false chanterelle can be easily distinguished from a real one. Firstly, the false chanterelle's cap is not yellow, but orange, quite bright. Even if it faded from old age, it still became not yellow, but reddish, with lighter edges, always smooth, not wavy, like a real fox.
Secondly, in the false chanterelle, the cap and leg do not form one whole, as in the chanterelle. The false chanterelle has obvious plates, not folds, red-orange, frequent. The leg is also bright, like the plates, thin. In general, the whole mushroom is thinner and flimsier compared to a real chanterelle. And it has an unpleasant smell. But if you accidentally got into your cart false fox, don’t be upset, the mushroom is edible, although tasteless.

In the forests you can find mushrooms that look like young chanterelles. The same shape of hats with wavy edges. And in most cases the color is golden, like that of chanterelles, but it can also be more faded - creamy, whitish-yellow with a pink tint. But this mushroom is similar in it doesn't look good until you rip it off and look at the underside of the cap. Instead of plates, you will see spines and needles, like on the back of a hedgehog. And then everything will fall into place. In front of youdeaf fox or yellow hedgehog(literal translation from Latin hydnum emarginate). It is a completely edible mushroom, but it does not have a special taste. Its flesh is brittle, the spines quickly break off when touched. Yellow blackberry is better suited for general mushroom frying than as a separate dish.

For some reason, some people consider the real chanterelle to be a tasteless mushroom - hard, rubbery, with a slight bitterness. And they collect it only for the fact that it is not wormy. Although in Europe chanterelles are valued and considered a gourmet mushroom, they are used to make various sauces, soups, and add to salads. What's the secret? The thing is that water harms chanterelles. Mushrooms absorb it like a sponge and acquire that very “rubbery” quality. After harvesting, chanterelles should be processed at minimum quantity water, rinsing lightly under running water and wiping with a damp sponge. In this case, it will not have time to become saturated with water. And under no circumstances should chanterelles be boiled unless you add them to soup, of course, but dried chanterelles are better suited for soups. Chanterelles have their own unique pleasant smell and taste; they do not need any seasonings. They are good in themselves. The best dish made from chanterelles is zharekha - mushrooms fried on butter with the addition of grated cheese.