The common mushroom is an edible forest mushroom that grows in places where there is a lot of moisture. Characteristic appearance will allow a person who has previously seen it only from a photo to distinguish this mushroom from others. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.

The mushroom called chanterelle is well known to both avid mushroom pickers and newcomers to this business. It loves coniferous forests, but also grows in birch and mixed forests - often singly, but close to each other.

In the common chanterelle, the leg and cap are so fused that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow color, with a smooth, matte surface that does not separate from the pulp very well. The pulp is dense and very fleshy, white, but slightly red when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.

Chanterelle mushroom

Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after rainfalls.

Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where you found the mushroom. If there is moss, carefully lift it up. Do not cut the mushroom under any circumstances - carefully unscrew it, removing it completely from the ground. Otherwise, you will damage the mycelium. If everything went smoothly, remember the place; after a while it will be full of mushrooms again. The fox is often inseparable from a basket of saffron milk caps. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:

• the edges of the chanterelle are more wavy;
• The color of the chanterelle is lighter - from yellow to almost white;
• the pulp and milk are paler than that of camelina;
• there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. The mushroom does not rot due to excessive moisture, but in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of being crushed, broken or lost in presentation. This is the case when accessibility is coupled with taste and health benefits.

Chanterelles are not only tasty, but also healthy

The mushroom is popular among people not only because of its nutritional properties, but also because of its usefulness. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered natural anthelmintic (fighting worms) and hepatoprotective (positive effects on the liver) properties in the mushroom.

And the most useful substance in chanterelles is considered to be trametonolinic acid, which is designed to fight hepatitis. Traditional medicine talks about the benefits of the mushroom for vision and physical health eyes, as well as for immunity and even removal of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.

Inedible look-alikes

Poisonous pseudo-chanterelles include the false chanterelle (also known as the orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. After keeping them in water for 3 days, boiling or stewing, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers can recognize an “infiltrator” by eye. However, if you do not consider yourself one of those, it is better to rely on auxiliary signs:

Orange talker

1. The false chanterelle grows exclusively on the forest floor, moss, dead wood, and old rotting trees, and not on the soil, like the real one.
2. It's brighter than the real thing. The cap becomes lighter towards the edge. The surface is velvety. The real one has a uniform color and a smooth surface.
3. Cap edges false chanterelle smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the stem is not continuous.
4. The leg of the false chanterelle is hollow, while that of the real one is fibrous.

Omphalote - deadly poisonous mushroom. It grows only in the subtropics and exclusively on wood dust.

Attention! Even a real chanterelle can poison you: the one that grows near an industrial plant or a busy roadway. The mushroom collects the radioactive nuclide cesium-137.

Mushrooms on the table

Raw chanterelles taste hard and sticky, even spicy. But they are also eaten in this form. In Germany, for example, this is par for the course; the mushroom is respected there: it is pickled in vinegar and dried. However, after such processing the chanterelles become rough in taste, so it is still better to cook them.

Before processing, the mushroom is washed in cold water, the plates are cleaned and cooked for about 20 minutes in a large pan of salted water, skimming off the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To definitely rid the chanterelles of bitterness, you can soak them in milk for an hour and a half. For a multicooker, the “baking” mode and half an hour on the timer are suitable.

Fried chanterelles

Mushrooms are also frozen. Moreover, after cooking they will take up less space. Chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they taste bitter later when cooking, sweeten the water with brown sugar.

Chanterelles are used in various dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish a unique taste and aroma. The European serving of mushrooms involves cutting them into pieces and seasoning them with butter, crushed breadcrumbs, onions, lemon peel and seasonings.

Advice. Despite containing only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. Therefore, take precautions when eating.

False and real fox: video

The kingdom of mushrooms is diverse. There are edible and inedible mushrooms, medicinal and suitable for human consumption. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is called so. They grow from early summer to mid-autumn, so they can be harvested several times per season.

Description and types of chanterelles

Chanterelle mushrooms include several varieties. Not all of them are edible. Distributed throughout Russia and Belarus. Thanks to special properties exported to Germany and France. Due to its immunity to the fungus fly (which makes mushrooms wormy), chanterelle is considered a kosher product for Jews.

Ordinary yellow chanterelles in Latin they are called Cantharellus cibarius. The cap reaches a diameter of 12 cm. The colors range from light yellow to orange. Pulp characteristics:

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

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

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

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

The cinnabar-red variety is also an edible chanterelle. These mushrooms are pinkish or reddish in color. Small size, with a cap diameter of up to 4 cm. They grow in the forests of America.

The medicinal properties of mushrooms are varied. They boost immunity and help fight colds. Thanks to quinommanosis, they are good remedy from helminths. Large amount of vitamin A helps prevent eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - these are far from the most full list ailments that this mushroom successfully fights. Chinese doctors recommend eating it regularly for anyone who works at a computer.

Alcohol tinctures with mushroom fruiting bodies reduce the growth rate of cancer cells. The polysaccharide present in them actively fights the hepatitis virus.

In folk medicine it is used in the form of vodka tinctures. To make them, mushrooms are dried and ground into powder. For 1 liter of alcohol take one tablespoon of powder.

The resulting mixture is thoroughly shaken and left for 10 days. The bottle is shaken every day. You need to drink one tablespoon of the tincture every day. The duration of treatment depends on the disease.

Chanterelles ( Cantharellus) - mushrooms that belong to the department Basidiomycetes, class Agaricomycetes, order Cantarellaceae, family Chanterelleaceae, genus Chanterelles. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.

Chanterelles (mushrooms): description and photo

The body of chanterelles is shaped like the body of cap-legged mushrooms, but the cap and stem of chanterelles are one whole, without visible boundaries, even the color is approximately the same: from pale yellow to orange. The chanterelle mushroom cap is from 5 to 12 centimeters in diameter, irregular shape, flat, with curled, outstretched wavy edges, concave or pressed inward, in some mature individuals it is funnel-shaped. People call this type of hat “in the shape of an inverted umbrella.” The chanterelle's cap is smooth to the touch, with a skin that is difficult to peel off.

The flesh of chanterelles is fleshy and dense, fibrous in the stalk area, white or yellowish in color, has a sour taste and a faint smell of dried fruit. When pressed, the surface of the mushroom becomes reddish.

The leg of the chanterelle is most often the same color as the surface of the cap, sometimes slightly lighter, has a dense, smooth structure, uniform in shape, slightly tapered towards the bottom, 1-3 centimeters thick, 4-7 centimeters long.

The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds flowing down the stem. In some species of chanterelles it may be veiny. The spore powder is yellow in color, the spores themselves are ellipsoidal, measuring 8*5 microns.

Where, when and in what forests do chanterelles grow?

Chanterelles grow from early June to mid-October, mainly in coniferous or mixed forests, near spruce, pine or oak trees. They are found more often in damp areas, in forests temperate climate among the grass, in the moss or in a pile of fallen leaves. Chanterelles often grow numerous groups, appear en masse after thunderstorms.

Types of chanterelles, names, descriptions and photographs

There are more than 60 species of chanterelles, many of them edible. There are no poisonous chanterelles, although there are some in the genus inedible species, for example, false fox. This mushroom also has poisonous doubles– for example, mushrooms of the genus Omphalotes. Below are some varieties of chanterelles:

• Common fox (true fox, cockerel) ( Canthar ellus ciba rius)

The common chanterelle grows in deciduous and coniferous forests in June and then from August to October.

• Gray fox ( Cantharellus cinereus)

Edible mushroom of gray or brown-black color. The cap has a diameter of 1-6 cm, stem height 3-8 cm, stem thickness 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center, the edges of the cap have an ash-gray tint. The pulp is elastic, gray or brownish in color. Hymenophore folded. The taste of the mushroom is inexpressive, without aroma.

The gray fox grows in mixed and deciduous forests from late July to October. This mushroom can be found in the European part of Russia, Ukraine, America and Western European countries. The gray fox is known to few people, so mushroom pickers avoid it.

• Cinnabar red chanterelle ( Cantharellus cinnabarinus)

An edible mushroom with a reddish or pinkish-red color. The diameter of the cap is 1-4 cm, the height of the stem is 2-4 cm, the flesh is fleshy with fibers. The edges of the cap are uneven, curved, the cap itself is concave towards the center. Hymenophore folded. Thick pseudoplates have pink color. Spore powder is pink-cream.

Cinnabar-red chanterelle grows in deciduous forests, mainly oak groves, in the eastern part North America. The mushroom picking season is summer and autumn.

• Velvety chanterelle ( Cantharellus friesii)

An edible but rare mushroom with an orange-yellow or reddish cap. The color of the legs is from light yellow to light orange. The diameter of the cap is 4-5 cm, the height of the stem is 2-4 cm, the diameter of the stem is 1 cm. The cap of a young mushroom has a convex shape, which turns into a funnel-shaped shape with age. The flesh of the cap is light orange when cut, and whitish-yellowish in the stem. The smell of the mushroom is pleasant, the taste is sour.

The velvety chanterelle grows in the countries of southern and of Eastern Europe, in deciduous forests on acidic soils. The collection season is from July to October.

• Faceted chanterelle ( Cantharellus lateritius)

Edible mushroom of orange-yellow color. The fruiting body measures from 2 to 10 cm. The cap and stem are combined. The shape of the cap is carved with a wavy edge. The mushroom pulp is thick and dense, has a pleasant taste and aroma. The diameter of the stalk is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder is yellow-orange in color, just like the mushroom itself.

The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, and Malaysia, singly or in groups. Chanterelle mushrooms can be collected in summer and autumn.

• Chanterelle yellowing (Cantharellus lutescens)

Edible mushroom. The diameter of the cap is from 1 to 6 cm, the length of the stem is 2-5 cm, the thickness of the stem is up to 1.5 cm. The cap and stem are a single whole, as in other types of chanterelles. The upper part of the cap is yellow-brown, with brown scales. Leg yellow orange color. The flesh of the mushroom is beige or light orange and has no taste or smell. The spore-bearing surface is most often smooth, less often with folds, and has a beige or yellow-brown tint. Spore powder is beige-orange.

The yellowing chanterelle grows in coniferous forests, on moist soils, and bears fruit until the end of summer.

• Trumpet chanterelle (funnel chanterelle, trumpet cantarella, tubular chanterelle) ( Cantharellus tubaeformis)

An edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, and a stem diameter of 0.3-0.8 cm. The chanterelle's cap has the shape of a funnel with uneven edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tube feet are yellow or dull yellow in color. The pulp is dense and white, with a faint bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color and consists of sparse brittle veins. Beige spore powder.

Trumpet chanterelles grow primarily in coniferous forests, but are sometimes found in deciduous forests in Europe and North America.

• Chanterelle Cantharellus minor

An edible mushroom, similar to the common chanterelle, but smaller in size. The diameter of the cap is 0.5-3 cm, the length of the stem is 1.5-6 cm, the thickness of the stem is 0.3-1 cm. The cap of a young mushroom is flat or convex; in a mature mushroom it becomes vase-like. The color of the cap is yellow or orange-yellow. The edge of the cap is wavy. The pulp is yellow, brittle, soft, with a barely noticeable aroma. The hymenophore is the color of the cap. The color of the stem is lighter than that of the cap. The leg is hollow, tapering towards the base. The spore powder is white or yellowish in color.

These mushrooms grow in deciduous forests (most often oak) in eastern North America.

• Chanterelle Cantharellus subalbidus

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

Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles: description and photo. How are they different from edible ones?

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

1. Orange talker (not edible mushroom)
2. Omphalote olive (poisonous mushroom)

The main differences between edible chanterelle and false chanterelle:

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

False fox or orange talker

Calorie content of chanterelles

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

How and for how long can fresh chanterelles be stored?

Mushrooms should be stored at a temperature of no more than +10°C. Freshly collected chanterelles cannot be kept for more than a day, even in the refrigerator. It is best to start processing them immediately.

How to clean chanterelles?

Mushrooms need to be cleared of debris and damaged mushrooms must be separated from whole ones. Forest debris is removed with a hard brush or soft cloth (sponge). Dirt does not stick to the surface of the chanterelles so much that it needs to be cleaned off with a knife. Use a knife to cut off the rotten, softened and damaged parts of the mushroom. Remove debris from the plates with a brush. This is especially important for subsequent drying.

After cleaning the chanterelles, rinse them thoroughly, turning Special attention on the underhat plates. They are usually washed in several waters. If you suspect a bitter taste, soak the mushrooms for 30-60 minutes.

Why are chanterelles bitter and how to remove the bitterness?

Chanterelles have a natural bitterness, for which they are especially valued in cooking and for which reason they are disliked by various insects and pests. The bitterness increases if the mushrooms are not processed immediately after collection, as well as under the influence of the following natural factors. Chanterelles collected from:

• in hot dry weather;
• under coniferous trees;
• in moss;
• close to busy highways and environmentally polluting industrial enterprises;
• overgrown mushrooms;
• false chanterelles.

It is best to collect and cook young mushrooms with unopened caps. The likelihood of bitterness in them will be low.

To prevent the chanterelles from becoming bitter, you can soak them for 30-60 minutes and then boil them, draining the water after cooking. By the way, you can boil it not only in water, but also in milk.

It is better to freeze boiled mushrooms: firstly, it turns out more compact, and secondly, when boiled they will not taste bitter. If you have frozen fresh chanterelles, and after defrosting you find that they are bitter, try the following:

• Boil the mushrooms in boiling salted water. You can add a couple of pinches citric acid. The bitterness will transfer into the water, which you will then drain.

How to cook and store chanterelles. Cooking methods

In Russia, the chanterelle genus is represented by 4 species. All of them are edible and tasty mushrooms, which have long been used in cooking.

• From the point of view of blanks, the greatest interest is common chanterelle, or real. It is eaten boiled, fried, pickled, pickled and pickled.
• Gray chanterelle- a very tasty, although unsightly-looking mushroom. It is used for making sauces, soups, and is good in dried form. Both fresh and dried gray chanterelles are used as an additive to various dishes.
• Chanterelle yellowing good both in various dishes and in preparations for the winter. It is canned, pickled, dried. Dry chanterelles ground into powder make amazing soups and sauces.
• Velvety Chanterelle- a very rare mushroom, it is better not to pick it so that it does not completely disappear from nature.

Chanterelles can be:

• cook

Cut large chanterelles into slices and cook after boiling over reduced heat for 15-20 minutes. You can boil not only in enamel dishes, but also in a slow cooker or microwave oven. If you eat mushrooms immediately after cooking, you should add salt to the water. In this case, the broth can be used to prepare various dishes. If you fry the chanterelles after boiling, it is wiser to leave the water unsalted so that mineral salts do not escape from the mushrooms. In this case, you don’t need to cook them for more than 4-5 minutes. First rinse dried chanterelles several times in warm water, and then soak in cold water for 2-4 hours. After that, put them to boil in the same water. Let them simmer for 40-60 minutes.

• fry

It is not necessary to cook the chanterelles before frying. But if you want the mushrooms to definitely not taste bitter, it is better to boil them, draining the water after cooking.

Before frying, the mushrooms need to be cut: the cap into equal slices, the stem into circles. Since mushrooms contain 90% water, and at a temperature of 60-70° the liquid leaves the fruiting bodies, they begin to fry only after this juice has evaporated. Fry finely chopped onion in a frying pan in oil, then add the chanterelles and fry until the moisture released has evaporated. Then add salt, add sour cream if desired and simmer until tender for 15-20 minutes. Chanterelles can also be baked and poached.

• salt

Different sources treat pickling chanterelles differently. Some say that these forest dwellers are good in any form, except salted. Others give different recipes salting and claim that salted chanterelles have a right to exist. They say that chanterelles prepared in this way are somewhat harsh and inexpressive in taste.

Chanterelles are salted cold and hot. For cold pickling The mushrooms are washed and soaked for a day in water with salt and citric acid (per liter of water: 1 tablespoon of salt and 2 grams of citric acid). There is no need to boil them. The chanterelles, dried after soaking, are placed in prepared dishes: enamel, wood or glass. First, the bottom of the container is sprinkled with salt, then the mushrooms are laid out with their caps down in layers of 6 cm, sprinkling each of them with salt (50 g of salt per kilogram of chanterelles), dill, chopped garlic, currant leaves, horseradish, cherries, and caraway seeds. Cover the mushrooms with a light cloth on top, cover the dish with a lid that fits freely into it and press down with pressure. They are kept warm for fermentation for 1-2 days, then taken out into the cold. You can eat chanterelles after 1.5 months from the moment of salting.

• marinate

Pickled chanterelles followed by pasteurization. Before harvesting, the fruiting bodies of common chanterelles must be thoroughly cleaned and washed. Cut large mushrooms into 4 parts, leave small ones whole. They are boiled for 15 minutes in salted water with citric acid. Hot chanterelles are placed in prepared jars and filled with marinade so that 2 cm remains to the edge of the jar. Onion rings, laurel leaves, and pieces of horseradish root can be added on top. Covered jars are pasteurized for 2 minutes - this is the optimal time for preserving B vitamins in mushrooms. Pickled chanterelles should be stored at a temperature of 0 to 15° in a dry cellar.

Pickled chanterelles without pasteurization. First, the mushrooms are boiled in salted water for about 15 minutes. Then prepare the marinade - boil water with the addition of salt and vinegar. Add mushrooms to the boiling marinade and cook for 20 minutes. Add spices and sugar 3 minutes before the end of cooking. The chanterelles are placed in sterilized jars, poured with the marinade in which they were cooked, and rolled up.

• ferment

The washed chanterelles are cut into equal slices. Pour water into a saucepan, add (per 1 kg of chanterelles) 1 tablespoon of salt, 3 g of citric acid. Bring to a boil and then add mushrooms, cook for 20 minutes. At the same time, they are stirred and the foam that appears is removed. Then the mushrooms are drained in a colander and washed cold water and dry. Bring the filling to a boil, but do not boil: per liter of water take 5 tablespoons of salt and 2 tablespoons of sugar. Cool the solution to 40°C. Add skim whey sour milk(20 g per 1 liter of solution). Filled with mushrooms three-liter jars, fill with the prepared liquid. They keep it warm for three days and then take it out into the cold.

• dry

Healthy, unwashed, but well-cleaned mushrooms are cut into slices 3-5 mm thick along the fruiting body. Sliced ​​chanterelles are placed on a drying board or in a special dryer so that they do not come into contact with each other. Chanterelles can be dried in well-ventilated rooms, outside (in the shade or in the sun), in a dryer, in an oven, or in an oven.

First, the mushrooms are dried at a low temperature (60-65°) so that the juice does not leak out of them, and then at a higher temperature. When drying mushrooms in the sun, it is important to ensure that dew and rain do not get on them. Chanterelles are considered well dried if the mushroom slices crumble finely between your fingers. Store dried chanterelles in tin, glass or plastic containers with tight-fitting lids.

How to freeze chanterelles for the winter?

Before freezing, mushrooms should be thoroughly washed and dried well, laid out on a cloth. You can freeze fresh, boiled, baked and fried chanterelles. Fresh (raw) mushrooms may taste bitter after defrosting. Therefore, before freezing, it is better to boil them in water or milk, fry them in hard butter or bake them in the oven.

Prepared and dried mushrooms can be placed in freezer bags, food containers made of polymers, metal or glass, in the latter case filling the containers 90%. Close tightly so that the food does not come into contact with air. Store in the freezer at -18°C for one year.

Mushrooms should be defrosted on the bottom shelf of the refrigerator at a temperature of +4°C. To defrost, do not heat them or pour boiling water over them. In addition, thawed mushrooms cannot be re-frozen. If they accidentally thawed due to a refrigerator breakdown and you want to freeze them again, you can do this by first boiling or frying the mushrooms.

• Hinomannose, contained in chanterelles, helps to cope with helminths that have infected humans. However, this polysaccharide is destroyed during heat treatment already at 50°C, and when salting it is killed by salt. Therefore, herbalists advise using an alcoholic infusion of chanterelles for treatment.
• The pharmacy sells the drug "Fungo-Shi - chanterelles", intended for the treatment of helminthiasis. The medicine from chanterelles was developed by Russian scientists and tested in Russia and abroad.
• The antibiotic contained in chanterelles blocks the development of the tuberculosis bacillus.
• Chanterelles often grow in the form of “witch rings.” In ancient times, European peoples mystified such phenomena. They attributed the appearance of the rings to witches' sabbaths and the tricks of elves. Now scientists explain this by saying that a spore that falls to the ground forms mycelium, which grows evenly in all directions, forming an even circle. And the middle part of the mycelium gradually dies.
• The name "chanterelle" does not come from the word fox. The name of the mushrooms comes from the Old Russian adjective “fox” - yellow. Both the animal and the mushroom are named for their color.
• Although mushrooms contain vitamins, they are completely destroyed during cooking. An exception is fermented mushrooms rich in vitamin C.
• If there is a pine or birch tree growing near the house, then you can try to grow your own chanterelles under them. Mash the mushroom caps, place them, without burying them, on the surface of the soil near the tree, water and mulch on top with pine needles or birch leaves.
• Chanterelles contain the most a large number of fat compared to other mushrooms - 2.4%. Fats in mushrooms are concentrated mainly in the spore-bearing layer, in chanterelles - in the plates.

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 is forest mushroom Chanterelles are smooth, matte, whitish or bright yellow in color. 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 stem 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 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 for prevention cancer diseases.

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 growth process, the plates and adjacent top part the legs are 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, predominantly 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.

Protected within natural complexes Berezinsky biosphere reserve, national parks "Narochansky" and " Belovezhskaya Pushcha" 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.

Look different types Chanterelle mushrooms can be seen in this video:

Common chanterelle (true) is an edible mushroom of the Chanterelle family. The name comes from the Old Russian "fox", i.e. "yellow".

Description and appearance

There is no pronounced cap fused with the stem. The color of the mushroom body is from light yellow to orange. The diameter of the cap is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The mushroom has the shape of a funnel.

The leg is dense, lighter than the cap, tapering towards the bottom. Thickness 1-3 cm, length 4-7 cm.

The pulp is fleshy, dense, yellow on the edge and light in the middle; if pressed, it will turn slightly red. The smell is specific, sour with notes of dried fruits and roots. The mushroom has practically no worms or wormholes in its pulp. The pseudoplate hymenophore has highly branched folds descending to the stalk.

The spores are light yellow, elliptical, 8.5*5 µm. The harvest season is June and August-October. They grow in groups.

Kinds

There are more than 60 species, but the most common is the common chanterelle. Mushrooms are found in different climatic zones.

Funnel fox

It has a funnel-shaped cap of brown yellow color on a long tubular stem with a gray-yellow stem. The pulp is white, very dense, with a faint pleasant aroma. The flesh is edible but tough and requires a long cooking time. Also known as tubular lobe or tubular cantarel. Loves shade and acidic soils.

Gray chanterelle

She is also a funnel-shaped funnel. Outwardly it looks like a deep funnel with a wavy edge. The leg is short. The body is dark gray.

Thin, very brittle pulp, practically odorless and tasteless. Meets in August-September. found in mixed forests. In Europe it is considered a delicacy and is used to make sauces.

Faceted chanterelle

It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.

False chanterelle

Bright orange color, odorless, very similar in appearance to the common chanterelle.

Grows in large groups and alone. Can be found in grass and rotten wood. It is difficult to get poisoned by a mushroom, but people with weak digestion are at risk of intestinal upset.

Omphalote olive

Grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

Where does it grow

The fungus is common in temperate and subtropical climate zones. Loves acidic soils. Grows in grass, moss, under fallen leaves. Can be found in coniferous and mixed forests.

You can find out where chanterelle mushrooms grow and how to find them faster by watching the following video.

Method of making seasoning

During heat treatment (over 60 C), chanterelles lose most of their beneficial substances. But raw mushrooms have a specific taste, although they are edible. You can prepare a seasoning from chanterelles and add them to ready-made cold or warm dishes, and use them for medicinal purposes.

Fresh mushrooms are cleaned of dirt with a soft brush. It is recommended not to wash mushrooms, but very dirty ones can be rinsed under running water. Dry the mushrooms in the sun or in a heat dryer at a temperature of 40-50 C.

If the mushrooms are large, then they need to be torn into pieces along the fibers or cut with a ceramic knife. Metal cannot be used, because... it will oxidize all the nutrients in the pulp.

Dried mushrooms should be ground into powder. Store in a thick canvas or fabric bag. Shelf life - 1 year.

Nutritional value and calorie content

Per 100 grams of product:

Chemical composition

Beneficial features

• anti-inflammatory;
• bactericidal;
• immunostimulating;
• antitumor;
• bactericidal;
• antihelminthic;
• strengthen nervous system;
• help enrich the blood with hemoglobin;
• restoration of vision.

Watch the following video, from which you will learn even more about chanterelle mushrooms and their beneficial properties.

Contraindications

• individual intolerance;
• children under 5 years of age;
• acute diseases of the gastrointestinal tract.

Application

In cooking

They boil, marinate, simply salt, but fried ones are the most delicious. In Jewish cuisine they are kosher.

As a side dish, serve with buckwheat, durum wheat pasta and brown rice.

Preferred spices:

• allspice,
• dill,
• carnation,
• coriander,
• marjoram,
• celery,
• dried carrots,
• Bay leaf.

Mushrooms are used as an independent dish, added to pizza and casseroles, and used as a filling.

Chanterelle salad

Sauce: In a water bath, mix 35 g of dry white wine and 3 egg yolks until a light foam forms. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until smooth foam. Add 1.5 tsp. lemon juice, salt and pepper to taste.

Salad: Boil 100 g of small potatoes in their skins. Then cool, peel and cut each in half. Fry 150 g of fresh chanterelles on olive oil along with boiled potatoes, 70 g of green and 100 g of pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Place everything on a large plate, top with 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half. Pour sauce over everything.

Cream soup with truffle flavor

Cut 300 g of potatoes and fry on vegetable oil(40 g) until crispy. Dice 1 medium onion and fry along with the potatoes for about 5 minutes with the addition of butter (50 g). Add 1 kg of coarsely chopped fresh chanterelles to them and fry for another 3-5 minutes.

Add fried vegetables with mushrooms to 1.5 liters of water and cook until tender (about 20 minutes). Grind the finished soup in a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in plates, drizzling with truffle oil (only 15 ml for the entire recipe).

Chanterelle mousse with buckwheat porridge

For the mousse you will need 200 g of fresh chanterelles. Fry in vegetable oil (25 ml). Then pour in a little water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms in a blender until smooth and add salt.

For the garnish you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g onions, a few sprigs of fresh parsley. Boil the buckwheat. Cut porcini mushrooms into slices and fry in vegetable oil (25 g). Then cut the onion into strips and add to the mushrooms. Fry for about 3 minutes more. Remove from heat. Add buckwheat, finely chopped parsley and mix. Place on plates and top with mousse.

Pickled chanterelles

Peel 1 kg of chanterelles. Place in an enamel bowl and add 100 ml of water. During the cooking process, the mushrooms will give juice, so you do not need to add more water than specified. Cook for 10 minutes, skimming off any foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tbsp), sugar (1/2 tbsp), vinegar (125 ml) and continue cooking for another 15 minutes. Place hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave until completely cool.

In medicine

• liver disease (cirrhosis, hepatitis C, fatty liver, etc.);
• pancreatic diseases;
• night blindness;
• upper respiratory tract diseases, pharyngitis, sore throat, ARVI;
• tuberculosis;
• sarcoma;
• malignant neoplasms;
• fungal infection of the skin, purulent wounds, ulcers, boils and other skin inflammations;
• remove radionuclides from the body;
• for worms.

Used in the form of alcohol tinctures, powder or oil extract.

Alcohol tincture of chanterelles

2.5 tbsp. dried chanterelle powder pour 500 ml of vodka (preferably with Alpha alcohol). Seal and leave for 2 weeks in the refrigerator. Don't strain! Be sure to shake before use. This tincture is used:

• When treating the pancreas take 1-2 times a day, 1 tsp. half an hour before meals. The course of treatment is 3 months. When treating liver disease (including hepatitis C), take the drug in the same way, but the course of treatment can be extended to 4 months.
• To cleanse the liver take 2 tsp. before bed for 15 days. The course is held once a year.
• To remove worms take 2 tsp before bedtime. from 2 to 4 weeks. Chanterelle tincture is preferable pharmaceutical drugs, because has a gentler effect on the body, affects only worms.

When losing weight

Satisfies hunger for a long time, while mushrooms are low-calorie. It is recommended to replace meat with chanterelles 4 days a week. With such a simple diet you can lose up to 6 kg in a month.

In the diet menu, it is preferable to use stewed or boiled chanterelles with sauce: mix low-fat yogurt with fresh dill, green onions and spices to taste.

Porridge for weight loss

Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water and mince the mushrooms. You can eat it as a separate dish with yogurt sauce or add it to other dishes.

Weight Loss Powder

Prepare powder from dried mushrooms. Take 1 tsp. 2 times a day on an empty stomach with 1 glass of water. This method is especially effective if obesity is caused by improper liver function.

In cosmetology

Chanterelle extract and powder are added to face creams, which help fight fungal formations, while moisturizing and nourishing the skin.

How to choose and where to buy

It is best to purchase mushrooms in stores and markets. There the mushrooms are checked and the sellers are given an appropriate conclusion.

Fresh mushrooms

There should be no lethargic, dry, flabby, damaged mushrooms with mold deposits. It is best to take clean chanterelles, because... dirty ones are difficult to wash and clean. You need to take only whole ones; cut ones indicate low quality.

Frozen

When buying fresh frozen mushrooms, it is important to read the expiration dates on the packaging. The package itself should not contain ice or sticky lumps; this is a signal that the mushrooms have been defrosted, therefore, you can buy a low-quality product.

Pickled

Pay attention to the expiration date on the packaging. If the can is iron, there should be no dents on it. If it is glass, the lid should not be swollen.

Growing

There are two ways to grow chanterelles at home:

• using spores;
• using mycelium.

In the first case, you will need caps of old mushrooms that need to be dried. Then the caps themselves must be dug into the prepared soil. Or soak the caps in water for several hours, and then water the ground with this water.

In the second case, you will need a mycelium from the forest. There is a clearing with chanterelles, and closer to the tree a piece of earth 20 by 30 cm wide and deep is dug up. You should take soil only near healthy trees, without external signs of drying out.

The brought soil should be thoroughly dried. This is necessary so that other competing organisms die.

It is best to prepare seed soil at the end of summer and store it for a year in a dark, cool room, for example, in a basement or cellar. The container itself must be breathable.

Next, the sowing itself is necessary. It is best to carry out work at the end of June. Several holes with a diameter of 10 cm and a depth of 20 cm are dug around the tree. The seed is tightly packed into the holes and watered with water from a watering can (1 liter per hole). Then cover the holes with moss or fallen leaves. The harvest should be expected no earlier than in a year.

It is preferable that the mushroom is planted under the same type of tree where the soil was taken. The best symbiosis is between chanterelles and coniferous trees, birch, beech, and oak.

How to freeze

You can prepare fresh and boiled mushrooms for the winter. In the first case, thawed chanterelles may taste a little bitter. But if these are young, strong mushrooms, then bitterness will not be felt.

Boiled chanterelles are safer because... will not spoil if the freezer is defrosted, and take up less space.

Mushrooms should be frozen on the day of collection.

It is preferable to select young, strong mushrooms, without signs of drying out or mold. Can be cut into large slices. Next, the mushrooms should be washed well and drained in a colander. You might get wet paper towel. Place into bags and place in the freezer.

If you decide to boil the mushrooms, then the peeled chanterelles are placed in cold water and boiled for 15-20 minutes after the water boils. Another advantage this method- During cooking, all dirt is washed away. Drain the water, cool and put into bags.

Mushrooms should only be defrosted at room temperature.

Storage

Fresh mushrooms can be stored in the refrigerator for 2 to 7 days. If you pack them in a bag, they will last longer.

Dried mushrooms are not very suitable for cooking due to their hardness. The prepared powder should be stored in a dark place in a thick canvas bag for no more than 1 year.

Freshly frozen chanterelles can be stored for no more than 6 months.