- a very tasty and elegant mushroom, which got its name because of its bright red color, reminiscent of the color of an egg yolk. There are also pale yellow chanterelles. The popular name for chanterelles is “cockerels”. These mushrooms often grow at night in places where they were not there the day before.
Chanterelles in the forest
There are many types of chanterelles known in the world. All of them belong to the Chanterelle family. For a long time, chanterelles were considered agaric mushrooms. Now they are classified as non-lamellar mushrooms. The most popular in our forests are the common chanterelle, or true yellow one ( Cantharellus cibarius), and the tubular chanterelle, or funnel-shaped, autumn, winter ( Cantharellus tubaeformis).
The funnel fox is not as brightly colored as the common fox. The color of this species is more faded, yellowish-brown or gray-yellow. The leg of the funnel-shaped chanterelle is hollow. This mushroom grows in the forest even at the very end of autumn.
The tasty gray funnel-shaped chanterelle ( Craterellus cornucopioides), in which the turned out outer edge is clearly visible. The pulp is thin, dark. After cooking, the mushroom becomes almost black. The British call the gray chanterelle the “horn of plenty,” and the Germans call it the “pipe of death.”
Description of the common chanterelle (Cantharellus cibarius)
Hat. Young common chanterelles (true, yellow) have a convex and almost smooth cap. Tiny button mushrooms have a stem so short that it is completely invisible. As they grow older, the “buttons” rise on the stem. Wavy edges appear on the even cap, it becomes embossed. An adult chanterelle has a depressed central part on its cap, which makes the mushroom look like a funnel. The diameter of the cap of an adult chanterelle is often about 7 cm.
Records(more precisely, wrinkled outgrowths of the fruiting body) run down the cap to the stem, often to its base. It is more correct to call them outgrowths, because chanterelles are not lamellar, but non-lamellar mushrooms. It is worth noting that the mushroom practically does not change color when pressed.
Pulp. The yellowish-white color of the pulp at the cut sites does not change. It is dense, crumbles little, with a typical pleasant smell. The chanterelle is rarely worm-eaten. A common myth is that this mushroom is never spoiled by worms. The amount of worms in chanterelle mushrooms is really small compared to other mushrooms. An aging chanterelle has flesh that is not at all as tasty as when it is young. It becomes “rubbery”, easily absorbs moisture, so it quickly gets wet.
Leg. The common chanterelle has a solid stalk without a cavity, which smoothly transitions to the cap. The size of the leg of an adult chanterelle greatly depends on the area in which the mushroom grows. Thus, in wetlands, the length of the leg often exceeds the average 8 cm.
Time and place of collecting chanterelles
Chanterelles appear already from. They grow massively from mid to autumn. If the weather permits, then before. There are especially many of them in damp summers. It has been noticed that chanterelles are less likely than other mushrooms to undergo cyclicity. They do not have such pronounced growth waves as many other mushrooms. They say that many new chanterelles grow after thunderstorms.
Chanterelles are most often found in forests (coniferous and deciduous); they are also found on swamp hummocks. Chanterelles especially love mossy areas without tall grass.
Chanterelles are one of the most sociable mushrooms. They often grow (more precisely, pour out) in large groups. Many mushroom pickers know that a solitary growing chanterelle almost always indicates that you need to look for others nearby.
False chanterelle is an inedible counterpart to edible chanterelle species.
(Hygrophoropsis aurantiaca) often grows in open areas in pine forests from August to October. The mushroom has an unpleasant odor. The inedible false chanterelle is classified as a lamellar mushroom (Svinushkovy family, or Svinukhovye).
It can be distinguished by several characteristics. First of all, it is an unpleasant smell. The color of the cap is also striking. It is very bright, ocher-orange, not yellow. True, the colors of mushrooms growing in the mountains are much paler. Numerous plates of false chanterelle caps may have a reddish-orange color and a pinkish-yellow tint of flesh. The brittle stem of the mushroom is dark at the very base. Old faded mushrooms lighten and become reddish. The false chanterelle does not have such sinuous edges as the true and funnel-shaped chanterelle.
False chanterelle is no longer classified as a poisonous mushroom. Previously, it was unanimously considered a poisonous mushroom, so they did not even remember it when listing those edible mushrooms that were allowed by GOST for preparation. Modern mushroom guides and reference books (especially translated books by foreign authors) often classify false chanterelle as an edible mushroom, but of much worse quality than the common chanterelle. Possible cases of stomach upset after its use are noted. Here is how the authoritative publication “Plant Life” (volume two “Mushrooms”) determines the edibility of false chanterelle:
False chanterelle, photo from Wikipedia
We prepare delicious and satisfying dishes from chanterelles
Chanterelles are excellent mushrooms for cooking soups, frying, making sauces and julienne. Chanterelles are salted and pickled. This mushroom keeps well in the freezer. They even dry it. At one time, publications appeared in various publications with information about the benefits of chanterelles. They said that chanterelles are very useful because of their medicinal properties, in particular, the ability to stop the growth of cancer cells. In addition, chanterelle pulp contains a record amount of B vitamins, vitamin PP and trace elements (copper and zinc).
Chanterelles are one of the most delicious mushrooms. Here are some of the dishes we prepare if we manage to harvest chanterelles in the forest. Otherwise, they have to be diluted with other mushrooms.
Chanterelles fried (stewed) in sour cream
A famous mushroom dish is chanterelles in sour cream. They are cooked on Russian stoves, gas stoves, fires and served in restaurants.
There are many options for cooking chanterelles in sour cream. They are all delicious. Here is one of the most common “ideas” for cooking chanterelles with sour cream. Pre-boiled chanterelles are stewed in a saucepan under a lid for about half an hour. Then you need to salt the mushrooms, add fried onions and sour cream, and then bring to a boil again. At the end, you can decorate the dish with herbs. Many people like it when onions are fried in lard rather than oil.
In my opinion, the most delicious are chanterelles that simmer for a long time (about an hour) with cream or sour cream. They are not boiled beforehand. At the end of cooking, add a little more fatty sour cream, which is no longer allowed to boil.
Chanterelles baked with cheese
Occasionally I cook chanterelles baked with cheese. First, I clean them, rinse them well, cut them into pieces and boil them for about 5 minutes. After that, I drain the first water and simmer the mushrooms in vegetable oil (under the lid) for 20 - 30 minutes. Then I salt and put them into the mold. I sprinkle grated cheese mixed with mayonnaise on top. Place in the oven for 15 - 20 minutes to bake. In the same way, a delicious casserole pie is prepared on a baking sheet. For it, boiled chanterelles are finely chopped and laid out in the same layer (in height) as cheese and mayonnaise. The casserole is kept in the oven until a beautiful baked crust is formed on the top level (cheese + mayonnaise).
Soup with chanterelles
Various versions of this soup are popular. Pre-washed chanterelles are cut into pieces and added to onions, pre-chopped and lightly fried in vegetable (butter) oil or lard. Add 2 - 4 teaspoons of water and simmer for about 30 - 40 minutes. After this, pour boiling water, salt and cook for another 15 - 20 minutes. The soup can be seasoned with pearl barley, flour (diluted in a small amount of water), grated carrots and diced potatoes. The soup is served with sour cream and herbs.
Chanterelles produce a very beautiful and fragrant broth, so I prefer to cook rowing soup without first frying the onions. Be sure to drain the first water (after boiling for several minutes). Before serving the soup, I add a lot of herbs and sour cream to the pan with the soup.
The famous “Book of Tasty and Healthy Food” gives the following recipe for chanterelle soup:
Wash chanterelles (500 g); chop 100 g of bacon, grind and simmer finely chopped onion in it for 10 minutes until it becomes semi-soft. Then combine the mushrooms with onions and simmer for another 45 minutes. After this, pour 3 liters of boiling water, add salt and boil for 30 minutes. Mix a teaspoon of flour with sour cream and season the mushrooms. If desired, sprinkle with pepper to taste.
Chanterelles in batter
Our family loves this dish with chanterelles. It can also be cooked with some other mushrooms. It is very simple to prepare. You need whole chanterelles boiled in salted water, freshly prepared batter, odorless sunflower oil and a tall frying pan with a lid. To make the batter tastier, you can add mineral water to the flour instead of water. Sometimes water is replaced with beer. The batter needs to be salted and peppered. Boiled chanterelles are dipped into it (one at a time), after which they are laid out in a frying pan with heated vegetable oil (odorless). Mushrooms are fried until a beautiful crust is formed. Before serving, you can sprinkle herbs or chopped garlic on top. Chanterelles in batter go well with mushroom soup.
Pickled chanterelles
This recipe has been in my recipe book for years. Cleaned and washed chanterelles (1 kg) should be boiled in salted water for 10 - 15 minutes. After this, the broth is drained using a colander. Then the mushrooms are boiled in new water for about 30 minutes. The liquid in which they were boiled will be needed to prepare the marinade. To do this, add 1 teaspoon of granulated sugar, bay leaf, several peas of allspice and 2 pcs. carnations. It is better to remove the bay leaf after 20 - 30 minutes, as the taste deteriorates if the leaf remains in the marinade after cooling. You can add 1 tablespoon of salt to the marinade. All that remains is to pour in the diluted vinegar (about 2/3 cup of 8% vinegar) and transfer the mushrooms into glass jars (along with the marinade). Keep in a cool place. It is dangerous to cover mushrooms with metal lids if the preparations are not eaten before the New Year. Otherwise, the chances of adding more people to botulism increase.
Chanterelles stewed with apples
At the end I give the original recipe, which I wrote down in my notebook in order to try to cook chanterelles (russula or saffron milk caps) stewed with apples this year.
Ingredients: fresh chanterelles, russula or saffron milk caps - 500 g, butter - 2 - 3 tbsp. spoons, sour apples - 2 - 3 pcs., flour - 1 tbsp. spoon, broth - 0.5 cups, sour cream - 0.5 cups, salt, dill or parsley.
Cut large mushroom caps into 2 - 4 pieces, leave small ones whole, cut the stems into thin slices and simmer with butter, until slightly cooked. Add the chopped apples and simmer for a few more minutes. Mix flour with cold water, add to mushrooms and cook until it thickens. Salt the mushrooms to taste, pour in sour cream, bring to a boil and season with herbs (from the book by A.T. Zvonareva “The most delicious mushrooms from soups to salted ones in a barrel. Advice from grandmother Agafya”).
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The mushroom has a short (4–6 cm), smooth, slightly narrowed stem towards the base. It feels dense to the touch.
The leg is firmly fused with the cap. In young fungi, the “head” is almost flat with a curved edge. Over time, the cap takes the shape of a funnel with irregular outlines. The edges become uneven and torn in places. Sparse, branched pseudoplates pass from the underside of the cap to the stalk. The diameter of the cap is within 4–6 cm.
The entire fruiting body of the Common Chanterelle is colored light yellow or orange-yellow. Often there are specimens burnt almost to white. Only overripe Chanterelles are bright orange. It's better to avoid them.
The flesh of the mushroom is dense. Yellowish on top, whitish closer to the center. When cut/broken, a faint fruity aroma is felt.
The common chanterelle is never wormy. Fungus gnats and flies are repelled by quinomannosis, so they prefer to lay their eggs in other places. If, by chance, the mushroom rots, then the point of rotting is always in sight. This feature saves you from disappointment when processing the crop.
Growth
Common chanterelle grows in mixed and deciduous forests. But it grows most actively in pine forests. These mushrooms prefer moss-covered soil. They are visible from afar, do not hide in the grass, and live in large groups.
Edibility
The common chanterelle is an edible species. The mushroom can be boiled, fried and pickled. Freezing followed by 2–3 months of storage in the refrigerator is also acceptable. In addition, this mushroom is suitable for drying. Chanterelles dried at a temperature of +40°C are recommended to be stored in cloth packaging. Even having decreased in size many times, mushrooms retain their bright colors. By the way, after getting into boiling water, the volumes are restored. The calorie content of fresh mushrooms is 23 Kcal per 100 g; for dried mushrooms it increases to 261 Kcal/100 g.
Cream.
Collection time
July–October.
Similar species
Similarities False chanterelle (Hygrophoropsis aurantiaca) with Common Chanterelle based on color. There are much more differences, which is not surprising. These mushrooms not only belong to different genera, but also belong to different families.
There are several signs that allow you to easily identify the false Chanterelle. To begin with, it is a real agaric mushroom, with plates reaching the stem, but not extending onto it. The leg itself is hollow. The edges of the funnel-shaped cap are rounded downwards and smooth. Plus, the mushroom lacks a pleasant aroma. And it grows not only on the soil, but also on dead wood and stumps.
Even if the False Fox gets into the basket, there will be no harm from it. Scientific research has refuted the unfair claim that the mushroom is toxic. It was transferred to the category of conditionally edible, that is, it requires preliminary soaking and boiling. It should be noted that the deceiving fox does not have any noteworthy taste qualities.
The second double of the common Chanterelle - Yellow hedgehog
(Hydnum repandum). You can distinguish it at first glance. The lower surface of the cap of this mushroom is strewn with many small, easily broken spines. The yellow hedgehog is not only completely safe, but also a worthy competitor to the Chanterelle. Young specimens are suitable for immediate use; mature ones are recommended to be boiled to soften and remove bitterness.
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.
Syn.: cockerel, real chanterelle, tubular cantarella, trumpet-shaped chanterelle, funnel-shaped chanterelle.
The common chanterelle, or real chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the family Chanterelle (lat. Cantharellaceae). It is a well-known edible mushroom throughout the world. It is highly valued for its properties and is also suitable for consumption in any form. In addition, chanterelles are valuable mushrooms from the point of view of medicinal use, thanks to the polysaccharides they contain.
Ask the experts a question
In medicine
In European medical practice, chanterelles are an almost irreplaceable remedy for hepatitis. Ergosterol and trametonolinic acid, which are part of these mushrooms, can cleanse the liver, restoring its functions. That is why European medicine uses chanterelle extract to treat various diseases, including hepatitis C.
In Eastern medical practice, it is believed that treatment with chanterelles helps improve vision, prevents the development of inflammatory processes in the eyes, reduces dryness of the mucous membranes, and also increases the body's resistance to infectious diseases. The beneficial properties of chanterelles for the eyes from the point of view of oriental medicine are invaluable.
Contraindications and side effects
Contraindications to treatment with chanterelles are pregnancy, lactation, and individual intolerance to mushroom components. Treatment with these mushrooms is strictly prohibited for children.
In the food industry
Chanterelles, whose beneficial properties can hardly be overestimated, have proven themselves to be edible and satisfying mushrooms. They are used for consumption in any form - fried, pickled, salted, boiled. By the way, when chanterelles are cooked, the sour taste of the raw pulp disappears.
Classification
Common chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the family Chanterelle (lat. Cantharellaceae).
Botanical description
The fruiting body of the common chanterelle is similar in shape to cap-footed mushrooms, however, both the cap and the stem are a single whole, i.e. without any clear boundaries. The color of the mushroom can vary from light yellow to yellow-orange. A hat with a diameter of 2 to 12 cm often has wavy edges and an irregular shape: it is concave-spread, convex, depressed, flat, has curled edges, depressed in the center. Mature chanterelles may have a funnel-shaped cap.
The flesh of common chanterelles is densely fleshy, and in the leg it is fibrous. It is yellow along the edges of its fruiting body and whitish in the middle. The taste of such pulp is sour, and the smell is weak, reminiscent of the aroma of roots or dried fruits. When you press on the mushroom with your fingers, its flesh acquires a slightly reddish tint. The leg of the chanterelle, as noted above, is completely fused with the cap and has the same color (or lighter) with it. It is solid, smooth, dense, tapering towards the bottom. It has a length from 5 to 8 cm and a thickness from 1 to 3 cm.
The hymenophore in chanterelles is folded, since it consists of wavy branched folds, strongly descending along the stalk. It can also be coarsely cellular and veiny. The veins of these mushrooms are sparse but thick. They are low, like folds, descending far down the leg. The spore powder of the common chanterelle is light yellow in color, and the spores themselves are ellipsoidal.
Spreading
The common chanterelle is widespread in coniferous and mixed forests of temperate climates. Prefers soils with moist moss, grass or forest litter. The fungus forms the so-called mycorrhiza with various trees: oak, pine, spruce, beech. Chanterelles grow in the form of fruiting bodies arranged in groups (often very numerous). Often these mushrooms can be found in forests in the summer after heavy thunderstorms. The distribution period for chanterelles is early June, and then August-October.
Regions of distribution on the map of Russia.
Procurement of raw materials
As a rule, dry chanterelle powder is considered a medicinal raw material. It is for this purpose that mushrooms are collected and stored. The process begins in June and ends in late autumn. It is more advisable to collect chanterelles in the morning. During the collection process, they are trimmed with a knife at the base of the stem, rather than uprooted.
Mushrooms should be placed in low baskets to prevent them from breaking. The collected chanterelles are cleaned of dirt with a soft brush under running water, then dried. It is best to dry them in the sun, but you can also use heating radiators (at home). The drying temperature should not exceed 40-50°C. Dried mushrooms are ground into powder, which can be stored at room temperature for no more than 1 year.
Chemical composition
Chanterelle is rich in dietary fiber (23.3%), beta-carotene (17%), vitamin A (15.8%), vitamin B 2 (19.4%), vitamin C (37.8%), vitamin PP (25%), potassium (18%), copper (29%), manganese (20.5%), cobalt (40%).
It is worth noting that these mushrooms contain many times more vitamin A than carrots, and more B vitamins than, for example, yeast. Common chanterelle, grown in its natural habitats, is one of the best plant sources of vitamin D 2 (ergocalciferol). In addition, mushrooms contain 8 essential amino acids.
Pharmacological properties
The medicinal properties of chanterelles are due to the presence of healing substances in their chemical composition. Chanterelles, whose medicinal properties are truly unique, are the most valuable mushrooms from a pharmacological point of view, since they contain polysaccharides such as chitinmannose, ergosterol, and trametonolinic acid.
The polysaccharide ergosterol has a positive effect on liver enzymes, which makes chanterelles useful for hepatitis, fatty liver degeneration and hemangiomas. Moreover, these mushrooms are a powerful antioxidant that suppresses free radicals and prevents premature aging of the human body.
Use in folk medicine
Chanterelles in folk medicine are an invaluable find. These mushrooms have an immunostimulating and antitumor effect, helping with inflammatory diseases. For this, traditional healers practice treatment with chanterelle tincture, and healers, as well as some medical practitioners, use dry powder from chanterelles.
According to traditional healers, chanterelles are no less useful for obesity. It is believed that these mushrooms normalize digestion and are an excellent means for weight loss. It is worth noting that no data on the use of chanterelles by healers and healers has been confirmed and has not undergone appropriate clinical trials.
Historical reference
Unfortunately, all the beneficial substances contained in the common chanterelle are destroyed during heat treatment, as well as when salt is added to the mushrooms. That is why there are simply no medicinal properties in pickled or fried chanterelles.
Like many edible mushrooms, chanterelles have their own “doubles”, encountering which is extremely undesirable. In order not to be poisoned by poisonous mushrooms, you should know the differences between the false chanterelle and the common one. Edible mushrooms include the velvety chanterelle, which has a bright orange color and is common in Europe and Asia, as well as the faceted chanterelle, in which the hymenophore is less developed and the flesh is more brittle. This mushroom is common in Africa, North America, the Himalayas and Malaysia. Also among the edible chanterelles is the so-called yellow hedgehog. Its hymenophore looks like papillae (or small spines), but not like plates.
Inedible chanterelles include two types of poisonous mushrooms. The first species is the well-known false chanterelle, which has thin flesh and frequent plates. This mushroom does not grow on soil, but on forest floor or rotting wood. This “toadstool” can be found everywhere throughout the Northern Hemisphere of the Earth. The second species is olive omphalot. This is a poisonous mushroom, widespread in the subtropics. It lives on dying deciduous trees, in particular oaks and olives.
Literature
1. Dodik, S. D. Mushrooms of Russian forests. - M.: AST, 1999. - 320 p.
2. Mushrooms: Directory / Transl. with it. F. Dvin. - M.: Astrel, AST, 2001. - P. 228. - 304 p. - ISBN 5-17-009961-4.
3. Grunert G. Mushrooms / trans. with him. - M.: “Astrel”, “AST”, 2001. - P. 192. - (Guide to nature). - ISBN 5-17-006175-7.
4. Lesso T. Mushrooms, key / trans. from English L. V. Garibova, S. N. Lekomtseva. - M.: “Astrel”, “AST”, 2003. - P. 28. - ISBN 5-17-020333-0.
5. Udu J. Mushrooms. Encyclopedia = Le grand livre des Champignons / trans. from fr. - M.: “Astrel”, “AST”, 2003. - P. 35. - ISBN 5-271-05827-1.
6. Shishkin, A. G. Chernobyl (2003). - Radioecological studies of mushrooms and wild berries.
7. Belyakova G. A., Dyakov Yu. T., Tarasov K. L. Botany: in 4 volumes. - M.: ed. Center "Academy", 2006. - T. 1. Algae and mushrooms. - P. 275. - 320 p. - ISBN 5-7695-2731-5.
8. World of plants: in 7 volumes / Ed. Academician A.L. Takhtajyan. T.2. Slime molds. Mushrooms - 2nd ed., revised. - M.: Education, 1991. - 475 p.
9. "Mushrooms" Directory. / per. from Italian F. Dvin - Moscow: AST. Astrel, 2004. - 303 p.
Chanterelles (lat. Cantharellus) are 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 - description
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 cap of the chanterelle mushroom is from 5 to 12 centimeters in diameter, irregular in 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 temperate forests among grass, in 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. There are no poisonous chanterelles, although there are inedible species in the genus, for example, the false chanterelle. This mushroom also has poisonous counterparts - for example, mushrooms of the genus omphalotes. Below are some varieties of chanterelles:
Common chanterelle
Gray chanterelle (lat. Cantharellus cinereus)- an 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
Cinnabar red chanterelle (lat. Cantharellus cinnabarinus)– an edible mushroom of 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. The vermilion chanterelle grows in deciduous forests, primarily oak groves, in eastern North America. The mushroom picking season is summer and autumn.
Velvety Chanterelle
Velvety chanterelle (lat. 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 eastern Europe, in deciduous forests on acidic soils. The collection season is from July to October.
Faceted chanterelle
Faceted chanterelle (lat. Cantharellus lateritius)- an 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
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. The upper part of the cap is yellow-brown, 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.
Trumpet chanterelle
Tubular chanterelle (funnel chanterelle, tubular cantarellus, tubular chanterelle) (lat. Cantharellus tubaeformis)- an edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, 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
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
Chanterelle Cantharellus subalbidus– edible mushroom of whitish or beige 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. The chanterelle mushroom Cantharellus subalbidus grows in the northwestern part of North America and is found in coniferous forests.
False chanterelles - description and photo. What is the difference between chanterelles and false chanterelles?
There are 2 types of mushrooms with which the common chanterelle can be confused:
- Orange talker (inedible mushroom)
- Omphalote olive (poisonous mushroom)
The main differences between the edible chanterelle and the false chanterelle:
- 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.
- The edges of a real chanterelle's hat are always torn. The false mushroom often has smooth edges.
- 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.
- Edible chanterelles always grow in groups. False chanterelles can also grow alone.
- The smell of an edible mushroom is pleasant, unlike an inedible one.
- When pressed, the flesh of the edible chanterelle turns red; the color of the false chanterelle does not change.
- Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.
Chanterelle mushrooms: medicinal properties, vitamins and minerals
Strengthens the immune system, increases resistance to colds, improves tone, helps with dermatitis, has bactericidal and antiviral properties, as well as anti-cancer effects.
Chanterelle fruiting bodies contain vitamins A, C, D, D2, B1, B2, B3, PP, microelements (zinc, copper), essential acids, antioxidant carotenoids (beta-carotene, canthaxanthin). For example, there is more vitamin C in percentage terms in chanterelles than in oranges. Vitamin A improves vision, prevents eye inflammation, and reduces dryness of mucous membranes and skin. Constant consumption of these mushrooms as food can prevent visual impairment, inflammation of the mucous membrane of the eyes, and hemeralopia (night blindness). Chinese experts recommend including them in the diet of those who constantly work at the computer.
Another active substance in chanterelles is ergosterol (K-10), which effectively affects liver enzymes. Therefore, they are useful for liver diseases such as hepatitis, fatty degeneration, and hemangiomas.
Recent studies have shown that the polysaccharide trametonolinic acid present in chanterelles successfully affects hepatitis viruses.
The effects of D-mannose also extend to worm eggs and cysts. After all, helminths, while in the body of a person or animal, constantly lay a huge number of eggs - this is their way of survival. Even if an adult dies, after some time dozens of others will take its place. In this case, the outer shell of the egg or cyst, being subject to dissolution by D-mannose, loses its protective function, which always leads to the death of the eggs.
Anthelmintic drugs from chanterelles are especially effective for enterobiasis, taeniasis, trichuriasis, ascariasis, opisthorchiasis, clonorchiasis, schistosomiasis and giardiasis.
Previously it was believed that the chanterelle was capable of removing radionuclides from the body, but it has now been established that this is not the case. On the contrary, it is capable of accumulating and containing radionuclides, especially cesium-137.
How to store edible chanterelle mushrooms?
If you are lucky enough to harvest a bountiful harvest of these mushrooms, then it will not hurt to know how to store chanterelle mushrooms. Three methods are suitable for this: salting, drying and freezing. Moreover, the latter method is guaranteed to preserve in mushrooms their natural wealth of amino acids, vitamins and proteins. It is better not to store mushrooms at room temperature; a temperature no higher than +10 degrees is suitable for them. The shelf life of unprocessed mushrooms, even at low temperatures, is no more than 24 hours. Therefore, it is better to start processing immediately.
The most important thing is to clean the chanterelles from debris (sand, twigs, dirt, dry leaves), and separate damaged mushrooms. After this, the mushrooms should be rinsed thoroughly, paying special attention to the back of the cap, and then dried well by placing them on a towel. This step is mandatory, as excess moisture can be harmful. To prevent chanterelles from becoming bitter after freezing, they should be boiled first, and then they can be fried in a frying pan.
How to freeze chanterelle mushrooms
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.
5 useful tips for those who love chanterelles, but don’t know how to cook them
- Chanterelles should be cooked within 8-10 hours after the mushrooms have been cut. If this is not possible, they must be placed in a cold place, otherwise there is a high risk of the development and excessive accumulation of harmful metabolites in the mushrooms.
- Before choosing what exactly you will cook, you should immediately pour the washed chanterelles with water, place the pan on the stove, bring to a boil, boil for 15 minutes, then rinse well. After this, the chanterelles are ready for use in any recipe - be it soups or appetizers.
- To prevent the chanterelles from changing color after prolonged heat treatment, you should add a couple of tablespoons of lemon juice or a little citric acid to the water.
- If you want to stock up on chanterelles for future use and freeze them, do not under any circumstances put raw mushrooms in the freezer - after storage at deep sub-zero temperatures they will become mercilessly bitter, and you will have to throw away the entire carefully guarded and cherished stock. Exit? There is always a way out! To freeze chanterelles for the winter, you must first boil them (preferably in milk, but plain water will also work) or fry them in advance in a large amount of solid fat (melted butter, or better yet, lard), and then put them in a small container.
- Chanterelles are self-sufficient on their own, however, if you add a little sour cream to them, it will only be better, in any dish. In addition, these mushrooms “love” thyme, rosemary, basil, oregano, and marjoram.
- Chanterelles have excellent taste, can be stored for a long time and are easy to transport.
- Unfortunately, these mushrooms cannot be dried, as the flesh of the chanterelles becomes “rubbery.”
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