Where chanterelles grow and how to avoid falling on false mushrooms. How to distinguish a false chanterelle from a real one and not collect a basket of “doubles”

It is not always possible to distinguish a poisonous mushroom from an edible one. False chanterelles are not much different from real ones. Eating them will not cause any particular harm to health, but taste qualities can't be called good. False foxes are popularly called talkers. They can be found in dead wood and on rotten stumps.

general characteristics

Chanterelles appear in June in coniferous and deciduous forests. At first summer month they are rare. In July they can be found in large quantities. In regions with a mild climate, chanterelles can be collected from May to September.

Signs of mushrooms:

• do not rot after rain;
• do not dry out without precipitation;
• keep a fresh look for a long time;
• excellent taste.

Chanterelles usually grow in families, while talkers grow alone.

Distinctive features

False chanterelles can be identified by their bright orange color with brown spots. Feature: the edges of the cap are lighter than the core. In talkers, the surface of the cap is velvety, the edges are smooth and rounded.

In real and false chanterelles, the cap is initially slightly raised, and over time takes the shape of a funnel. This sign cannot be taken into account.

Plates of a false mushroom:

• thin and frequent;
• bright orange hue;
• separated from the leg.

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

Description of the false chanterelle

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

Distribution and seasonality of the fungus

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

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

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

Main differences from similar species

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

One of the main differences between false chanterelles and real ones is color. In talkers it is a bright orange or red-orange hue. The edible mushroom is pale yellow, orange-yellow or white-yellow in color, with no obvious orange or red tones.

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

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

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

The nutritional value

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

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

Symptoms of poisoning

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

Mushrooms that have gone through all stages of pre-treatment often cause poisoning. In case of culinary use, without pre-soaking and cooking, bad feeling guaranteed.

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

Characteristic signs of poisoning:

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

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

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

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

Video: False Chanterelle (Hygrophoropsis aurantiaca)

Chanterelles (lat. 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, about , or . 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 in large groups and appear en masse after thunderstorms.

Types of chanterelles, names, descriptions and photographs

There are more than 60 species of chanterelles, many of them edible. Poisonous chanterelles does not exist, although there are some in the family 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 chanterelle (real chanterelle, cockerel) (lat. Canthar ellus ciba rius)

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

• Gray chanterelle (lat. 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.

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 other countries Western Europe. The gray fox is known to few people, so mushroom pickers avoid it.

• Cinnabar red chanterelle (lat. 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 are pink. 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 (lat. Cantharellus friesii)

Edible, but rare mushroom, having a cap of orange-yellow or reddish color. 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 (lat. Cantharellus lateritius)

Edible orange mushroom 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 (lat. 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. Top part the caps are yellow-brown in color, with brown scales. The leg is yellow-orange. 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.

• Tubular chanterelle (funnel-shaped chanterelle, tubular cantarella, tubular chanterelle) (lat. 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

Edible mushroom, similar to common chanterelle, but has a smaller 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 (inedible mushroom)
2. Omphalote olive (poisonous mushroom)

Main differences edible chanterelle from false:

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 should be rinsed thoroughly, paying special attention to the cap plates. They are usually washed in several waters. If you suspect a bitter taste, soak the mushrooms for 30-60 minutes.

Even if you have just begun to master the basics of mushroom activity, you have probably already heard about the presence of so-called “false” mushrooms, which are often mistaken for real ones. Moreover, dangerous poisonous “analogues” can be found in almost any, even the most noble species.

Chanterelles are especially popular among mushroom pickers. They are equally good for any cooking method. Accordingly, you will probably be concerned about the question of how to distinguish false chanterelles from real ones. Below are some tips from experienced mushroom pickers that will allow you to find only real species, the consumption of which will be completely safe. At the same time, this “science” is completely accessible even to beginners, because the most important thing you need here is attention.

To answer the question of how to distinguish false chanterelles from real ones, you should pay attention to the color, since the colors of the caps of a real mushroom and a double one will differ significantly. The shade of the false version is always too bright, which will look completely unrealistic, since the original is significantly paler. If you are looking at a species with a bright orange color, then be sure that you have come across a double, because the original chanterelle has a pale yellow or light orange cap.

In addition, the real ones differ significantly from each other in size and shape. Real mushroom This species is distinguished by the uneven shape of its cap. In a young specimen, the top may even be slightly convex, and only with growth does it acquire a funnel-shaped shape. Fake versions have an almost even cap that is half the size of the real ones.

There is one more nuance thanks to which it will be possible to recognize false chanterelles. How to distinguish original mushrooms you can recognize from fakes thanks to the shade of the spores, which in a real specimen will be yellow, while the double is distinguished by a white shade of the stem.

As you know, not only people but also worms like to feast on mushrooms. At the same time, the fox is almost the only kind, in which they do not exist. If you want to know how to distinguish false chanterelles from real ones, then be sure to look at the cut spores. If you notice even traces of worms, be sure that this is a false option.

It is also worth paying attention to the plates located under the cap. This will also tell you how to distinguish false chanterelles from real ones. In a real mushroom, the plates are thick and quite densely spaced, while they seem to smoothly turn into a stalk, which cannot be said about a “fake”. And the flesh itself of a natural chanterelle is distinguished by its fleshiness; when pressing on the cap, a red tint remains, while in the double, no changes are observed under mechanical influence.

Last but not least important point, which will allow you to distinguish the original from the fake, lies in the leg itself, or rather in its composition. In the twin mushroom it is hollow, which cannot be said about the real specimen, suitable for food.

False chanterelle(Hygrophoropsis aurantiaca) is no longer classified as poisonous mushrooms. Another name for the mushroom: cocosh. Despite the similarity with the real chanterelle, with which this mushroom is often confused, these mushrooms are not related. There is only external resemblance.
Previously, all experts classified this mushroom as poisonous, without even mentioning the false chanterelle when they wrote about edible mushrooms permitted by GOST for procurement.
In many modern reference books, especially foreign ones, false fox It is classified as edible, but of lower quality than the common chanterelle.
False chanterelles are considered conditionally edible. However, this mushroom is not particularly tasty. If they are prepared correctly, poisoning can be avoided. But if there is a weak digestive system, a person may feel unwell. For this reason, collecting them is not recommended. Due to the presence of poisonous toxins, this mushroom is still poisonous.

Description
False chanterelles can be easily distinguished from real ones. False ones have caps that are brighter in color. Typically the color of the cap ranges from orange to orange-brown with a copper tint. In addition, in adult mushrooms the hat resembles a funnel in shape, while in a young mushroom it is slightly convex. The edges of the cap are smooth and even, the size of the cap is no more than 3-6 cm in diameter.
The color of the cap is lighter at the edges than in the center. The surface is slightly velvety. The plates of the false one are more private and thinner than those of the real one. They are orange, branching, descending onto the stem, but not turning into it.
You should also pay attention to the stem of the mushroom, since the false ones have a much thinner stem. It does not taper downward and is cylindrical in shape. Its color is orange-reddish; if you cut an adult mushroom, it is hollow. The color is darker at the bottom.
The pulp of the false chanterelle does not have a pleasant aroma. The back of the cap tastes bitter. The false chanterelle has yellow or orange flesh. If you press with your finger, the color will not change.
The spores of false chanterelles are white. In addition, false chanterelles can be worm-bearing, which is not observed in real ones.

Poisonous or not?
These mushrooms can be eaten, but they should be soaked for three days, replacing the water in the morning and evening. Then they are boiled for 15 minutes in boiling water. They can then be marinated or fried.
But usually experienced mushroom pickers They don’t even pay attention to them, since you can always find healthier and tastier mushrooms in the forest.
It should also be remembered that in some people who are highly sensitive, eating false chanterelle can cause digestive problems.
If handled incorrectly, if it gets into the stomach, the following symptoms appear: weakness, nausea, dizziness, diarrhea, vomiting, abdominal pain, cramps.
It is necessary to immediately call an ambulance, in this case the patient will quickly recover. It should be remembered that if you feel even the slightest discomfort, you must immediately call ambulance, since the preservation of health and life depends on it!

Habitat
This mushroom can often be found next to the real chanterelle. Prefers deciduous, mixed and coniferous forests. From July to October the mushroom bears fruit. Almost never found alone.
Mushrooms grow on rotting old trees, in moss, and on the forest floor. They are most numerous in late summer and autumn.
It should be remembered that false chanterelles are most often found on fallen trees. So, if you are collecting mushrooms and see orange mushrooms on a fallen tree, you should not immediately collect them, since real chanterelles prefer mossy stumps.