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 climate 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 the 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 in 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 in 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 of onions, several 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 stir. 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 more preferable than pharmaceutical preparations, 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 can blot it with a 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 of this method is that all dirt is washed away during cooking. 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.
The mushroom kingdom is diverse. Among its representatives there are many that surprise with their shape and color. For example, on the edges of the forest you can often find a light yellow mushroom of an unusual shape. This is a common chanterelle mushroom, which got its name precisely because of its non-standard color - a desired prey for all lovers of quiet hunting.
The common chanterelle (Cantharellus cibarium) belongs to the Chanterelle family of the order Aphyllophoraceae. It is also called a real fox or cockerel. Representatives of the order Aphyllophoraceae do not have plates, and this is the first thing that catches the eye when describing the chanterelle mushroom.
- Chanterelles look quite unusual. The cap is small, from 2 to 12 cm, irregular funnel-shaped in mature mushrooms, concave-prostrate in young ones; the center is significantly depressed, the edges are uneven and rolled up. The skin is smooth, matte, and does not separate from the pulp. It is painted in a light yellow color, which becomes richer as it grows, up to orange-yellow. The cap grows tightly together with the leg, turning into it.
- The leg is quite long, from 4 to 7 cm, up to 3 cm thick; dense and smooth, tapering towards the ground. Even in adulthood it does not become hollow. Painted to match the hat.
- The real chanterelle does not have plates. Instead of them there are wavy forked-branched folds descending along the stalk - folded hymenophore. The folds, or veins, are thick, sparse and low, the same color as the cap.
- The flesh in the cap is fleshy and dense; white in the center and yellowish at the edges. Almost never gets worms. Reddish marks appear in places of pressure. The smell is light, fruity; the taste is sour. The pulp in the leg is fibrous, the fibers are hard and white.
Chanterelle is an edible mushroom. Its unusual pleasant taste and aroma have found many connoisseurs among mushroom pickers.
Where and in what forest do they grow?
Chanterelle mushrooms grow almost everywhere in northern latitudes. There are several varieties of them - in Russia the ordinary one is more common. This fungus can form mycorrhiza with various trees, but prefers spruce, pine, beech or oak. Therefore, chanterelles often grow in coniferous or mixed forests.
The cockerel is quite demanding of sunlight, so it avoids shaded or grassy places. At the same time, germination of fruiting bodies requires a significant amount of moisture, so he chooses clearings with a lot of litter or moss, which help protect the soil from drying out. For the same reason, mass fruiting usually begins after heavy rains and lasts from August to October.
How to collect
The chanterelle collecting season usually begins at the end of summer. But in dry years it may shift to the beginning or even mid-autumn - as soon as sufficient moisture appears. You can collect chanterelle mushrooms in any mixed or coniferous forests, but you are more likely to find them near a pine tree. The reason is not only mycorrhiza. The fox is not very picky in choosing a “partner” for symbiosis, but it prefers the acidic soils that form around pines due to coniferous litter. In addition, the latter reliably mulches the soil, protecting the sensitive mycelium from drying out.
They look for mushrooms in open, grassless places: clearings, edges. It is not difficult to notice them due to their bright color. In addition, they do not hide under leaves. Alone, fruiting bodies never germinate. Common chanterelles do not form crowded, grandiose clearings, but if you come across one mushroom, there will definitely be others nearby.
Similar species and how to distinguish them from them
The chanterelle is just one member of the large Cantharellus family. There are more than 60 species in total. Not all are so tasty; some are considered edible, but none of them are poisonous.
The easiest way is to confuse an ordinary chanterelle with a velvety or faceted one. The first has a brighter, closer to orange, color. The second hymenophore is almost smooth, and the flesh is brittle. Both are practically not found in our forests and do not pose a health hazard.
Dangerous counterparts are found in other families. So, real and false chanterelles, or orange talkers, are very similar. The latter belong to the Hygrophoropsis family and have nothing in common with the real ones, except for the color and shape of the cap. Talking mugs can cause food poisoning, so it's important to be able to tell them apart.
In a dangerous double, the cap may separate, the plates descend onto the stem, but do not pass into it. The edges of the cap are smooth, and the color is more saturated, with reddish or reddish tones. Among similar mushrooms is the poisonous olive omphalot. Fortunately, it is not found in our latitudes.
Processing and storage, food quality
Despite popular love, chanterelles are classified in the third category. The reason is that the mushroom is quite heavy for the body; it is advisable to eat it in small portions. On the other hand, chanterelles, due to their dense pulp, do not break during transportation.
Before cooking, mushrooms are thoroughly washed. Most of the leg is trimmed so that the fibers contained in it will not lose their rigidity during cooking. Chanterelles can be fried, boiled, pickled. Before cooking, the pulp is cut into small pieces, which facilitates the digestion process. It is not recommended to dry them - in this form the mushrooms become too tough.
Beneficial properties and harm
Chanterelles can bring not only benefits, but also harm. Like all heavy mushrooms, they should not be eaten by those who suffer from pancreatitis, gastritis and some other gastrointestinal diseases. It is better for pregnant women and women during breastfeeding to avoid this product. This mushroom is given to children with caution - it can cause allergic reactions.
Many people wonder whether it is possible to get poisoned by chanterelles. Chanterelle can provoke eating disorders only in a few cases:
- old mushroom In this case, protein decomposition processes began in the pulp. Such mushrooms cannot be eaten. They can be distinguished by a more saturated and bright color;
- the mushroom grew near the city or highways. It quite intensively absorbs harmful substances from the atmosphere.
It’s not for nothing that mushroom pickers highly value chanterelles. These mushrooms are noticeable and easy to collect. Thanks to their dense and elastic pulp, they do not crumble or deform during transportation. They are easy to prepare, and the result exceeds all expectations.
Taxonomy:- Division: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina (Agaricomycetes)
- Class: Agaricomycetes (Agaricomycetes)
- Subclass: Incertae sedis (indefinite position)
- Order: Cantharellales (Cantharellales)
- Family: Cantharellaceae (chanterelles)
- Genus: Cantharellus (Chantelle)
- View: Cantharellus cibarius (Common Chanterelle)
- Other names for the mushroom:
Other names:
The fox is real
- Yellow chanterelle
- Chanterelle
- Cockerel
Common chanterelle, or The fox is real, or Cockerel(lat. Cantharēllus cibārius) - a species of mushrooms of the chanterelle family.
Description
Hat:
The chanterelle has a cap that is egg- or orange-yellow (sometimes fading to very light, almost white); The outline of the cap is first slightly convex, almost flat, then funnel-shaped, often irregular in shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.
Pulp dense, elastic, the same color as the cap or lighter, with a faint fruity smell and a slightly pungent taste.
Spore-bearing layer in the chanterelle it is folded pseudoplates running down the stalk, thick, sparse, branched, the same color as the cap.
Spore powder:
Yellow
Leg the chanterelles are usually the same color as the cap, fused with it, solid, dense, smooth, narrowed towards the bottom, 1-3 cm thick and 4-7 cm long.
Spreading
This very common mushroom grows from early summer to late autumn in mixed, deciduous and coniferous forests, at times (especially in July) in huge quantities. It is especially common in mosses and coniferous forests.
Similar species
It looks vaguely like a common chanterelle. This mushroom is not related to the common chanterelle (Cantharellus cibarius), belonging to the Paxillaceae family. The chanterelle differs from it, firstly, in the deliberate shape of the fruiting body (after all, a different order is a different order), an inseparable cap and stem, a folded spore-bearing layer, and elastic rubbery pulp. If this is not enough for you, then remember that the cap is orange, not yellow, and the stem is hollow, not solid. But only an extremely inattentive person can confuse these types.
It also resembles the common chanterelle (to some inattentive mushroom pickers). But to distinguish one from the other, you just need to look under the cap. In the hedgehog, the spore-bearing layer consists of many small, easily separated spines. However, it is not so important for a simple mushroom picker to distinguish a hedgehog from a chanterelle: in the culinary sense, they are, in my opinion, indistinguishable.
Edibility
Undisputed.
Notes
1) The chanterelle mushroom is not wormy (well, except in special cases). 2) The chanterelle mushroom rots very neatly - clearly changing color and consistency at the point of rotting; You can always say - this is still rotten, but then it’s not. 3) The chanterelle mushroom has no internal structure - it is completely uniform within its own boundaries!
There is also an alternative, white fox. Somewhere a long time ago I saw that it was distinguished as a separate species, but where? This is not in the literature that I currently use. Well, God be with them. The main thing is that we know that in deciduous forests, on the edges, and in the grass, a mushroom grows, indistinguishable in shape from a chanterelle, but white, denser and neater. And this is good, because uniformity, on the contrary, is very, very bad.
On the other hand, I know an easy way to turn a white fox into a yellow one. You just need to put it in water and leave it like that for several hours. After doing this simple experiment, you will be very surprised.
Fans of “mushroom hunting” value chanterelles not only for their excellent taste, but also for the fact that their pulp has no signs of worms or damage by insects. All this is thanks to the substance chitinmannose, which has the ability to destroy helminths and their eggs.
Many people like to collect chanterelles, because they grow in large colonies. If you find several pieces in front of you, look around, look under fallen leaves or moss. From one clearing you can collect 2-3 buckets of these delicious fruiting bodies. But novice mushroom pickers are concerned about the question: Are chanterelles poisonous?
In nature, there are representatives of an inedible species called false chanterelles; they can be poisoned. In addition, the situation may be aggravated by individual intolerance to mushrooms by the human body. Then another question arises: Are false chanterelles poisonous or not, and if so, how poisonous?
First, you need to figure out what real chanterelles look like, so that even an inexperienced mushroom picker can distinguish an edible product from an inedible one. Real chanterelles usually grow in mixed and coniferous forests, starting from mid-summer and ending in October. Mushrooms have an orange-yellow hue with a characteristic pleasant aroma of pulp. The caps are funnel-shaped with wavy edges and plates descending almost to the middle of the stem.
False chanterelles are not poisonous, although you can get poisoned from them. Usually it is not strong, but does not bode well for your body.
However, poisonous mushrooms similar to chanterelles, called orange talkers, can still pose a danger to humans. It is these that some mushroom pickers confuse with the real chanterelle, growing in the same forests.
How to distinguish chanterelles from poisonous mushrooms so as not to harm yourself and your loved ones by serious poisoning? There are several factors that help to correctly recognize inedible chanterelles:
- false chanterelles never grow in large groups like the true species;
- orange talkers grow on rotting or old trees, and edible species only on the ground;
- inedible chanterelles have an unpleasant odor, but real ones smell like peaches or apricots;
- the caps of false mushrooms have a regular rounded shape with smooth edges, while real chanterelles have a funnel-shaped shape with wavy edges.
We invite you to look at a photo of poisonous chanterelles, clearly showing their main differences from edible mushrooms:
If you are still poisoned by false chanterelles, do not worry, this does not pose a danger to humans. With proper treatment, the patient recovers easily and quickly.
How else can you distinguish poisonous chanterelles from edible mushrooms?
How else can you distinguish poisonous chanterelles from edible ones and improve your experience in collecting mushrooms?
- Poisonous chanterelles have smaller caps, not reaching 6 cm in diameter;
- the plates are thin, often repeating and do not turn into the mushroom stalk, like in real ones;
- pressing on a poisonous mushroom does not change its shade at all, unlike real mushrooms;
- The smell and taste of the pulp of false chanterelles is very unpleasant compared to edible ones.
There is also another type of false chanterelle - is it poisonous? We are talking about the gray chanterelle, which is inferior in taste to the edible species. The shape of the cap and legs of the gray chanterelle strongly resembles the real one, but has a brown or gray tint, which makes the fruiting body unattractive to mushroom pickers.
It is worth saying that in many reference books the poisonous chanterelle is considered a conditionally edible mushroom. Many mushroom pickers collect these species, although they are of lower quality than real chanterelles. But if you prepare them correctly: soak them thoroughly for 2-3 days, boil them for 20 minutes with salt and spices, then poisoning can be avoided. But still, experts recommend not to eat these mushrooms, especially if you have problems with the digestive system. If they contain harmful toxins, these chanterelles can be poisonous. In people with sensitivity to these substances, the first signs of poisoning appear: nausea, vomiting, dizziness, abdominal pain and diarrhea. When the first symptoms appear, you should immediately call an ambulance, because the preservation of a person’s health will depend on your reaction.
The mushrooms got their name because of their characteristic reddish-yellow color. This color is due to the high content of vitamin C.
There are edible and poisonous species of chanterelles. False representatives of this group of fungi grow on rotting trees and are most often found in swamps and near lakes. Edible chanterelles most often grow in coniferous and mixed forests.
This group of fungi belongs to the chanterelle family, class Agaricomycetes.
Characteristic
Chanterelles are a well-known group of mushrooms that are found throughout Russia and Ukraine.
Mushroom dimensions
The mushroom is small in size, with a long thick stem. The average diameter of the cap is 10 cm, the stem reaches dimensions of 10-13 cm in length and 1-2 cm in width.
hat
Chanterelles have a yellow-orange flat cap. It is wavy at the edges and curled towards the center. If you look at the cap from above, you can see that it is irregular in shape. The top of the chanterelle can be from 1 to 10 cm in diameter. It has a tubular structure.
Pulp
The flesh of chanterelles is dense and white. There are fibrous and fleshy ones. When pressed, it changes color to red. The aroma resembles the smell of dried fruits, and the taste is sour.
Leg
The leg of the chanterelle is usually thick and long. Can reach 15 centimeters in length. It does not have a skirt or ring and, most often, simply grows together with the top. The color is orange-yellow, more saturated at the top. The cap expands from bottom to top and has small scales in the lower part.
The common chanterelle prefers to grow in mixed and coniferous forests. It can be found in places where moss and long plants grow. The season for collecting chanterelles is considered to be mid-summer - late autumn.
For a good harvest, chanterelles need a lot of moisture and nutrients, which enter their bodies through moss and wood.
This type of mushroom feels uncomfortable in deciduous forests. Under a large layer of fallen leaves, sunlight does not penetrate well, which is why the mushrooms begin to dry out and lose their attractive appearance.
Coniferous and mixed forests are the optimal habitat for chanterelles. The soil under pine and spruce contains many microelements that promote the development of mycelium. It is in such places that the root of the mushroom can produce several fruits in one season.
Chanterelles are found all over the world, with the exception of permafrost and deserts.
The optimal time for chanterelle growth is July-September. The mycelium begins to bear fruit best in August after warm summer rain. This group of mushrooms does not tolerate cold, so they do not grow in winter.
In addition, chanterelles do not like the hot sun, so in spring and early summer they slow down their growth. The same stop in the development of mycelium occurs after each summer rain - the fungus tries to retain moisture for a long period of time. The fruit resumes its development on the third to fifth day after watering.
Edibility
There are both edible and inedible types of chanterelles. The common chanterelle has a pleasant smell and a delicate hue, while the false mushroom smells like fish or vinegar.
The main differences between edible chanterelles and inedible ones are:
- Hat color. Inedible chanterelles are bright orange, while edible ones are yellow.
- Hat shape. Inedible mushrooms have a clear circle shape.
- Leg. A real mushroom has a thick stalk, while an inedible mushroom has a thin stalk.
- Smell. Inedible representatives of chanterelles have a vinegary odor.
- Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, while real ones grow in mixed or coniferous forests.
- Pulp. Edible chanterelles have yellow flesh with white flesh in the center. Fake mushrooms have orange flesh.
If the mushrooms are real, then they can be fried, boiled or baked. Chanterelles make good casseroles, pies, zrazy and soups. All these dishes will not take more than an hour of preparation. Chanterelles can also be salted, pickled or dried, but this will take more time.
Kinds
There are many types of chanterelles. You need to be able to distinguish edible representatives from inedible ones.
This type of mushroom is found in deciduous and coniferous forests. It can be found from early summer to mid-autumn. A special feature of the mushroom is its bright yellow color.
The hat of a real chanterelle has a hole in the center and curled edges. Yellow color. The diameter can reach 10 cm. The leg is attached to the cap in one layer and does not have a skirt. Its dimensions are 3-10 cm, and its shape is cylindrical. The pulp is dense and difficult to damage by larvae and flies. Chanterelle spore powder is yellow in color.
The name of this type of chanterelle is associated with the unique structure of the mushroom. The hat has a tubular shape. Its edges are curled downwards and have a funnel-shaped upper part. The color of the pulp can vary from brown to yellow. Changes in the color of the pulp occur during heavy heavy rains.
This species is found in coniferous forests and grows in families in the same place for several years.
The diameter of the cap is 2-6 cm, the size of the leg is 8 cm in length and 1-2 cm in width.
The harvesting season for trumpet chanterelles is considered to be early summer - late autumn. It is found in coniferous and mixed forests.
A special feature of the common chanterelle is its fruity smell. The color of the mushroom varies from yellow to brown, depending on weather conditions - the more moisture, the darker the color.
The hat is flat, with curled edges. It has folds that look like plates. The size of the cap reaches 10 cm in diameter. The leg is long - up to 10 cm. Its diameter does not exceed 2 cm.
The mushroom is considered one of the most delicious types of chanterelles. It is found from late July to early September in coniferous and mixed forests.
Similar species
Edible species of chanterelles are very similar to each other, so the common chanterelle is often confused with the velvety chanterelle and the faceted chanterelle.
This type of mushroom is small in size: the stem is 1 cm in length, and the cap is 4 cm in diameter. The cap of a young mushroom has a convex shape and is orange in color. There is a small hole in the center of the top, and along the edges the mushroom is curled downwards. This type of mushroom grows in southern Europe and is found in deciduous forests.
The fruiting body of the faceted chanterelle does not exceed 10 cm. The stem is connected to the cap and reaches 5 cm in length and 3 cm in width. The pulp of this type of chanterelle is very dense and tasty. It has a bright yellow color. The faceted chanterelle is found in Africa and Malaysia. The collection season is considered to be the end of summer.
Growing at home
It is quite possible to grow chanterelles yourself, but to do this you need to follow several rules.
To begin with, it is worth remembering that you need to plant mushrooms under the tree under which it was dug up: if the chanterelle grew under a spruce tree, then it should also be planted under a spruce tree. It is best to use common chanterelle for planting. This type of mushroom quickly adapts to different growth conditions and produces fruit within a month after planting.
You can plant both pieces of mushroom and spores that have undergone a certain procedure. In order to prepare spore seedlings you need:
- take a few ripe mushrooms;
- rinse them in warm water and mash thoroughly into a homogeneous paste;
- pour sweet water over the mushrooms (100 grams of sugar per 10 liters of water);
- leave for a day in a warm room;
- drain the water and dry the resulting mixture.
Once the seedlings are ready, you can begin planting. A hole with a diameter of 50-60 cm and 20-30 cm in length is filled with water. After the water has been absorbed, you need to add the sowing mixture, using one teaspoon of pulp per hole. Then everything is covered with fertilizer or humus. With regular watering, within a month the mycelium will begin to produce its first fruits.
Calorie content of chanterelles
Chanterelles are a group of mushrooms that are rich in proteins. The table shows the calorie content of 100 grams of raw chanterelles.
- In France, chanterelles are considered a delicacy and are served as a separate dish in many restaurants.
- The Normans believed that chanterelles were an aphrodisiac, so they added them to newlyweds’ food.
- Chanterelles are the richest mushrooms in vitamin C. The healing properties of this mushroom help improve skin condition and strengthen bones.
- In 2013, Latvia exported 73 thousand kg of chanterelles. The total amount was 315 thousand euros.
- In Nigeria, chanterelles are used to make cosmetics and medicines, which are considered to be of very high quality.
Loading...
