Chanterelles– quite beautiful, tasty and healthy mushrooms. Thanks to their bright yellow color, they are clearly visible in the forest and difficult to confuse with other types of mushrooms.
Let's take a closer look: where and when to collect chanterelles, types of chanterelles, description and photos, useful and medicinal properties, storage and preparation for the winter.
Chanterelles - description and photo
Golden-colored mushrooms have a delicate fruity smell, slightly reminiscent of apricot.
They are common in Europe, Russia, Africa, Mexico, and the Himalayas.
Hat and leg The chanterelle looks solid, without visible boundaries, approximately the same color from pale yellow to orange.
Cap diameter 5-12 cm, Not correct form with wavy edges, funnel-shaped or concave, smooth with hard-to-peel skin.
The pulp is dense and fleshy, white or yellowish in color with a faint odor of fruit and a slightly pungent taste. The surface of the chanterelle becomes reddish when pressed.
Chanterelle leg dense, with a smooth structure, tapered at the bottom, up to 3 cm thick and up to 7 cm long.
Surface of the hymenophore represented by wavy folds falling along the stem.
Spore powder yellow color.
In which forest do chanterelles grow and when to collect them?
From June to mid-October, chanterelles can be found mainly V coniferous forests, as well as in mixed. Most often, mushrooms are found in damp areas, in moss, among grass, near pines, spruces, and oaks.
You can meet chanterelles in numerous groups, appearing en masse after thunderstorms.
Types of chanterelles photo and description
Most species of chanterelles are edible. There are more than 60 species of chanterelles; there are no poisonous ones, but there are inedible species- false fox, for example.
Common chanterelle - edible mushroom. The cap is 2-12 cm in diameter. Mushrooms with fleshy flesh, yellow on the edges and white on the cut. Common chanterelle tastes sour. Grows in coniferous and deciduous forests from June to October.
Gray chanterelle- edible mushroom. The color of the chanterelle is from gray to brown-black. The hat is up to 6 cm in diameter, with wavy edges and a depression in the center, the edges are ash-colored. gray.
The elastic pulp is gray in color, with an inexpressive taste and no aroma.
Growing gray fox in deciduous forests from June to October. This species is little known to mushroom pickers; they avoid it.
Cinnabar red chanterelle - edible mushroom. The color of the chanterelle is reddish or pinkish-red. The cap is up to 4 cm in diameter, the leg is up to 4 cm high. The flesh is fleshy with fibers. The cap is concave towards the center with uneven curved edges. You can find the cinnabar-red chanterelle in the oak groves in the eastern part North America. Mushroom picking occurs in summer and autumn.
Velvety Chanterelle - a rare, edible mushroom. The cap is orange-yellow or reddish, up to 5 cm in diameter, convex in shape, eventually becoming funnel-shaped. The pulp is light orange with a pleasant smell. Velvety chanterelle grows in deciduous forests of eastern and southern Europe on acidic soils. This mushroom is collected from July to October.
Chanterelle yellowing - edible mushroom. The cap is up to 6 cm in diameter, yellowish-brown in color, covered with scales. The cut flesh is beige, tasteless and odorless. Can be found in coniferous forests, on moist soils during the summer.
Trumpet chanterelle - edible mushroom. The cap is up to 8 cm in diameter, funnel-shaped with uneven edges, grayish-yellow in color. The pulp is dense, white when cut, has a pleasant earthy smell and has a bitter taste. Mainly grows in coniferous forests.
Chanterelle Cantharellus minor – similar to the common chanterelle, an edible mushroom. The cap is up to 3 cm in diameter, orange-yellow in color, with wavy edges. The pulp is soft, brittle, yellow. Such a fox grows in oak forests North America.
False chanterelles - photo and description
The common chanterelle can be confused with two types of mushrooms:
Omphalote olive (poisonous mushroom)
and orange talker (inedible mushroom)
How to distinguish false chanterelles from real photos
1. Edible chanterelle has a uniform color - light yellow or light orange. False chanterelles have bright colors - red-brown, bright orange, copper-red, yellowish-white. U false chanterelle the middle of the cap is different in color from the edges and can be covered with spots of various shapes.
2. False fox usually has smooth edges of the cap - a real chanterelle is always torn.
3. The false chanterelle has a thin leg, while the real chanterelle has a thick leg. The hat and leg of an edible chanterelle are one whole, false mushrooms the cap is separated from the stem.
4. False chanterelles can often be found alone, but real chanterelles always grow in groups.
5. False mushroom has unpleasant smell, edible always smells good.
6. If you press on the flesh of an edible chanterelle, it will change color to reddish, but the false chanterelle does not change color when pressed.
7. Poisonous doubles
They may be wormy, but there is never a real chanterelle.
Video – Caution! False and real fox
Chanterelles beneficial properties and contraindications
Chanterelle mushrooms contain a high content of various vitamins and minerals - D2, B1, A, PP. Zinc, copper.
Chanterelle mushrooms are useful in fight against cancer, to restore vision, in the fight against bacteria, for obesity.
How natural antibiotic they are used in folk medicine.
The calorie content of chanterelles is 19 kcal per 100 grams.
How long can chanterelles be stored fresh?
After collecting mushrooms, they can be stored at a temperature not exceeding +10 degrees. Do not store in the refrigerator for more than two days after collection; it is better to start processing immediately.
Chanterelles - how to clean
Before processing, chanterelles must be cleared of debris and damaged mushrooms must be discarded. Dirt does not stick strongly to the surface of the chanterelles, so you can remove it with a soft brush or sponge.
Use a knife to cut off the damaged, rotten parts of the mushroom. For subsequent drying, debris is also removed from the records using a brush.
After clearing the mushrooms of debris, rinse them in water, paying special attention to the cap plates. Rinse should be changed by changing the water several times. If the taste remains bitter, soak the mushrooms in water for 30 minutes.
Why are chanterelles bitter, how to remove the bitterness?
Chanterelles have natural bitterness, therefore they are not liked by pests and insects, but are valued in cooking. If the mushrooms are not processed immediately after harvesting, the bitterness will increase. Also, increased bitterness of chanterelles is possible due to the influence of some natural factors.
Chanterelles have more bitterness, collected in dry weather, under coniferous trees, next to highways and businesses, overgrown mushrooms growing in moss, if these are false chanterelles.
It is better to collect and cook young chanterelles; the bitterness content in them is minimal. To remove the bitterness, you need to soak the chanterelles for 30-60 minutes in water and then boil them. Drain the water after cooking.
To freeze, use boiled chanterelles - they will not taste bitter and take up less space. If you froze them fresh and when you defrost them you find that the mushrooms are bitter, boil them in salted water, the bitterness will go into the water.
How to cook and store chanterelles?
Chanterelles boiled, fried, salted, pickled, dried.
Boil chanterelles within 15-20 minutes after boiling. If you eat chanterelles after cooking, add salt to the water. If you fry after cooking, you do not need to add salt and the cooking process in this case will not last longer than 5 minutes.
Wash the dried chanterelles and soak them for 2-4 hours before cooking. warm water. Then cook in the same water for 40 minutes.
Chanterelles are fried without boiling, but if the chanterelles are bitter, then you need to boil them.
Slice the mushrooms before frying. First, fry finely chopped onion in oil in a frying pan, then add the chanterelles. Fry the mushrooms until all the moisture has evaporated. Then add salt to taste, add sour cream and simmer until tender for 15 minutes.
Chanterelles are salted cold and hot.
Marinated chanterelles are prepared with and without pasteurization.
Marinated chanterelles with pasteurization
Thoroughly clean and wash the mushrooms, chop large ones and cook for 15 minutes in salted water with the addition of citric acid.
Place the prepared chanterelles in clean jars and pour the hot marinade over them, adding onion rings and bay leaves on top. Cover the jars with lids and pasteurize for 2 minutes. Then immediately roll up the lids and store in a dry place with a temperature of 0 to 15 degrees.
Drying chanterelles on a drying board or a special dryer, the mushrooms should not touch each other. Before drying, mushrooms are not washed, but they are cleaned of dirt with a brush if large ones are cut into several pieces.
The rooms in which chanterelles are dried should be well ventilated. Can be dried outside in the shade.
If drying in a stove or oven, first the temperature should be 60-65 degrees, and then higher.
Dried chanterelles are stored in glass containers plastic containers with tight-fitting lids.
A trip to the forest always evokes a lot of positive emotions. Some prefer leisurely walks, others prefer useful pastime, such as picking mushrooms. From spring until late autumn they can be found almost everywhere. The main thing in this matter is to be able to distinguish edible specimens from dangerous ones, for example, do not type false ones instead of ordinary ones chanterelles or, which quite similarly masquerade as real ones.
Types of chanterelles
exists in nature big variety types of mushrooms. Often edibles have inedible double. These include the chanterelle; there are several species similar to it. The most similar to it is the false chanterelle. You can distinguish them from each other by recognizing the characteristics of each species.
So, either the Cockerel or the real one is one of the useful inhabitants of the forest. Represents a family of the same name. It got its name due to its color, reminiscent of the color of a fox fur coat, and its original shape.
It contains the following substances:
- some essential amino acids;
- carotene;
- vitamin C;
- polysaccharides;
- a number of microelements and other substances.
It has a pleasant, delicate taste. The components contained in it determine the following healing properties:
- Helps cope with certain liver diseases.
- Antihelminthic effect due to a special substance in the composition - quinomannose.
- Radiation products are removed.
False mushrooms, they are also orange talkers, do not have such properties, rather, on the contrary. Despite their external similarity, they belong to another family - Hygrophoropsis, category conditionally edible mushrooms. If a person accidentally (or intentionally) eats it, there is a possibility of stomach discomfort. Although with sufficient heat treatment it can be eaten.
In our country it is not consumed as food, as it is considered unfit or practically unfit for food due to its unpleasant taste. And in other countries (despite the fact that it is considered edible), cases of stomach upset and, according to some reports, hallucinations have been recorded after its consumption. Therefore, you need to think carefully before eating such a mushroom.
Botanical description of false chanterelle
Grows on rotten wood. Has the following characteristic features:
The first layer appears in early summer, then harvesting is possible from August to October. Often appears after rains. Grows in mixed and coniferous forests middle zone, usually. The common chanterelle is characterized by the following features:
So, false chanterelles can be identified by appearance. The following points will help you figure out whether the mushroom in front of you is edible or its harmful “analogue”:
- Talkers love to grow on rotting trees, cockerels love to grow in moss.
- IN natural environment The common chanterelle is found in groups in most cases. If you come across one, there will definitely be more and more nearby. The false one grows alone.
- The chanterelle cap has a wavy, uneven shape, and the false one has an ideal geometry.
- The false fox has a much brighter color than its opponent.
- The leg of the false mushroom is noticeably thinner and smaller in height.
- When pressing on a false mushroom, the flesh does not change color; in a real one it becomes darker.
- And finally common chanterelle Worms almost never eat. This happens only when there are no other mushrooms in a dry summer.
Despite some external similarity, still false fox can be distinguished from the real one external signs. It is better not to eat it to avoid unpleasant consequences, such as disorder gastrointestinal tract or even a hallucinogenic-like state.
Chanterelles are mushrooms familiar to many. But only people dare to collect them experienced mushroom pickers. The reason is that they have counterparts that are not easy to distinguish - false chanterelles. They have questionable nutritional qualities and can cause significant harm to the body.
Orange talker (Hygrophoropsis aurantiaca) belongs to the family Hygrophoropsidaceae, genus Hygrophoropsis. Another more common name is false chanterelle, obtained due to its resemblance to the edible mushroom of the same name. In some regions it is better known as cocoshka.
False chanterelles look like this:
- The cap is small, from 1.5 to 6 cm in diameter, in young mushrooms it is flat, with a drooping edge and a depressed center; later it takes on a clear funnel-shaped shape. The surface is dry, velvety. The color of the cap is bright, orange with a red, yellow or ocher tint. With age it becomes ocher-beige or whitish-reddish.
- The leg is up to 5 cm in height and thin - no more than 1 cm, smooth. It may bend under the weight of the cap. It is colored the same as the cap, and is dark, almost black, at the base. The pulp is cotton-like, fibrous
- The plates are frequent, branched, and noticeably descend onto the stem; painted in the color of the cap.
- The pulp is light, sometimes with a yellowish tint, more often whitish. The smell is weak, mushroom.
False chanterelles cannot be eaten - until recently, this rule was known to every mushroom picker. They are classified as inedible or even poisonous mushrooms. IN Lately information appears about transferring them to the conditionally edible section with two caveats: especially careful pre-processing is required for people with weak digestive system It’s still better not to eat them. But there is no reliable information confirming the edibility of cocos. But there are more than enough reports of numerous poisonings by false chanterelles with serious consequences. Therefore, it is better to follow a proven rule: do not take questionable mushrooms. This will allow mushroom pickers to maintain health and the opportunity to continue to enjoy their favorite pastime.
Distribution and fruiting season
False chanterelle is a mushroom widespread in the Northern Hemisphere. Prefers coniferous or mixed small-leaved forests. Selects mossy places with an abundance of litter, dead wood, and rotting wood. It finds coolness and moisture under leaves, fallen trees and rotting stumps.
Cocos can grow in groups or individually. Even with group germination, the fruiting bodies are located at some distance from each other. Peak fruiting occurs, depending on the weather, at the end of summer or beginning of autumn.
Similar species and how to distinguish them from them
The only “twin” of orange talkers is edible chanterelles. These mushrooms are very similar: only experienced mushroom pickers can distinguish false chanterelles at first sight.
False and real chanterelles differ primarily in color. In Kokoshka it is bright and rich, with a clear orange, orange-red tint. U edible mushroom it is more moderate: yellow-orange or light yellow, white-yellow in color, without red and ginger tones.
The surface of the cap of the edible mushroom is smooth, while that of the false mushroom is velvety. You can also identify a false chanterelle by the edges of the cap: neatly rounded, even, smooth. In a real mushroom they are wavy, torn, and irregular in shape; the hat itself large sizes. The plates of the false double descend onto the stem, while the plates of the real double go into it.
The orange talker and leg give off: thinner than the real one and dark at the base. The legs of chanterelles are thicker, do not bend, taper downwards, and are equally colored along the entire length. You can distinguish false chanterelles by their pulp: it is yellowish, loose, and does not change color when pressed. The flesh of a real chanterelle is white in the middle and yellowish at the edges, and turns red when pressed. It has a pleasant mushroom smell and rarely worms.
True chanterelles always grow in groups and avoid places littered with rotting wood. But you can find both species side by side. Therefore, it is important to know what false chanterelles look like. If they get into the basket along with edibles, they can lead to food poisoning.
Nutritional quality, possible harm
Information about the toxicity of false chanterelles is conflicting. In some foreign sources they are classified as edible, but are not recommended for consumption. Firstly, due to the extremely low nutritional quality, secondly, due to the high probability of poisoning. To reduce it, it is recommended to soak the mushroom for several days in water, like milk mushrooms, then boil for 30 minutes, and only then cook. Naturally, the loose, cotton-like pulp of the talker after such processing turns into a tasteless mess.
Russian mycologists are more conservative. They claim that you can be poisoned by false chanterelles, regardless of what preliminary preparation has been carried out. These mushrooms are indeed mildly toxic, and the toxins can be destroyed when exposed to high temperatures. But it is impossible to determine at home whether the poison is completely neutralized. Therefore, it is safer to treat false chanterelles as inedible.
Poisoning: symptoms, first aid
False chanterelle contains toxins that affect the functioning of the stomach, intestines, liver, and kidneys. Even pre-processed mushrooms can cause poisoning, and those that have not undergone the soaking and cooking procedure are guaranteed to cause it.
Signs of poisoning appear approximately 30 minutes after toxins enter the body; depending on the general condition and age, this time can increase to 3 hours. If small amounts of toxins are ingested, they can show their harmful effects within a day.
The most common symptoms of false chanterelle poisoning are:
- weakness;
- loose stools;
- stomach pain, vomiting.
The main danger of these mushrooms is that they often harbor pathogenic bacteria, including those that cause botulism. As you know, high temperature does not destroy them, but, on the contrary, stimulates reproduction. If, in addition to fungal toxins, bacteria enter the body, then signs of poisoning will appear much later (up to 3 days) and will be accompanied by high temperature, blurred vision, dry mouth.
If signs of poisoning appear, you should immediately seek qualified medical attention. medical care. Many people believe that they can “deal with” them on their own: wash the stomach, take sorbents and drink plenty of fluids. In the case of cocos, this is not enough, since there is a risk of developing concomitant diseases, for example, botulism.
False chanterelle has always been an inedible, mildly poisonous mushroom. It is for this reason that novice mushroom pickers often bypass real chanterelles - in order to distinguish them, a certain skill is needed. Despite the fact that it is recommended to treat the mushroom as conditionally edible, the attitude of fans quiet hunt has not changed. In fact, risking your health for the very dubious pleasure of trying a tasteless fibrous cotton wool-like mass is, to say the least, stupid.
False chanterelle is a mushroom that resembles a real chanterelle, but is actually not related to it. Previously, false chanterelles were classified as poisonous mushrooms, but now they have been assigned the category of conditionally edible mushrooms.
In many foreign publications, these mushrooms are classified as edible, but it is noted that they have lower taste qualities in comparison with ordinary chanterelles.
The Latin name of the mushroom is Hygrophoropsis aurantiaca.
In everyday life, the false chanterelle is called kokoshka.
With the right culinary processing There is no risk of poisoning from these mushrooms, but if you have problems with the digestive system, you may feel heaviness, so it is not recommended to consume them.
Description of the false chanterelle
The false fox has a brighter color compared to the real fox. Its color is most often orange with a brown tint, the edges are always lighter than the center. The surface of the cap is velvet. The color of the cap of a real chanterelle is light yellow, sometimes it can be almost white, but it can reach yellow-orange. Real fox can never be as red-haired as her counterpart. In addition, the color is the same both in the central part and along the edges, and the surface is smooth.
The edges of the caps of false chanterelles are smooth and neatly rounded. The diameter of the cap does not exceed 3-6 centimeters. In young mushrooms, the shape of the cap is slightly convex, while in mature ones it becomes funnel-shaped. The edges of the caps of real chanterelles are wavy and their shape is irregular. The diameter of the cap can reach 12 centimeters. Young true chanterelles have a convex cap, then it becomes flat.
The plates of false chanterelles are thin, often located, not extending onto the stalk, branched, and orange in color. But in real chanterelles the plates are denser, they go down to the leg.
The flesh of false chanterelles is yellow, loose, tasteless with an unpleasant odor. If you press on the pulp, its color remains the same. In real chanterelles, the flesh is white in the middle and yellowish at the edges; its taste is sour and has a pleasant aroma.
False chanterelles have thin, red-orange legs. In adult specimens the legs are hollow. In the lower part the color of the legs is darker. The shape is cylindrical. The cap is clearly separated from the leg. The legs of real chanterelles are not hollow, they are thicker, there is no demarcation from the cap, dense, smooth, narrowed downwards, the same color as the cap. False chanterelles have white spores, while real chanterelles have yellow spores.
Where do false chanterelles grow?
These mushrooms can be found in mixed and coniferous forests. They are found on rotting wood, in moss, among dead wood. The peak yield is observed from summer to autumn. False chanterelles can grow singly or in groups. Real chanterelles also grow in forests, but they do not settle on old trees.
False chanterelles often grow next to real chanterelles. Another difference between these similar mushrooms is that real chanterelles never harbor worms, which is due to the content of chitinmannose in their composition. This substance has an anthelmintic effect. Insect larvae die under the influence of this substance. False chanterelles do not produce chitinmannose, so their fruiting bodies can be affected by worms.
Are false chanterelles poisonous or not?
False chanterelles can be eaten, but they are not particularly tasty mushrooms. Like the rest conditionally edible mushrooms, false chanterelles need to be pre-soaked for 3 days. In this case, the water must be replaced with new water in the morning and evening. After soaking, boil the mushrooms for 15 minutes. The false chanterelles can then be marinated or fried.
As a rule, experienced mushroom pickers do not pay attention to false faces, since at this time more tasty mushrooms grow in the forest. It should be remembered that in people with a weak digestive system, eating false chanterelles can cause digestive problems.
If false chanterelles are cooked incorrectly, signs of poisoning occur: nausea, dizziness, vomiting, weakness, stool upset, abdominal pain and cramps. If these symptoms occur, you should immediately call an ambulance.
Orange talker or False chanterelle (Hygrophoropsis aurantiaca) belongs to the family Hygrophoropsidaceae. Previously, this mushroom was considered poisonous, but today it is classified as conditionally edible.
hat false chanterelle in the early stages of development of the fungus, it has a convex shape, which later transforms into a funnel-shaped shape. In a mature mushroom, its diameter reaches 5 cm. The color of the skin is golden yellow or orange, lighter at the edges. The pulp is homogeneous, from pale to deep orange. Has an unpleasant odor.
Under the brim of the cap there are orange, descending, dense plates attached to the stem. The cut diameter of the leg is about 0.8 cm, and the height is 5 cm. Its color is reddish-orange, darkening at the base.
False chanterelle
Like common chanterelles, their counterparts are found in forests of any type, preferring coniferous ones. They appear simultaneously (from July to November) and often grow nearby. Despite many similarities, these mushrooms belong to two various types and families.
Common chanterelle
False chanterelles grow on the ground, stumps, and occasionally on rotting wood. In contrast, edible chanterelles never settle on fallen trees, except on mossy stumps. In addition, false chanterelles can be found alone, while real chanterelles live in numerous colonies.
It is quite simple to distinguish these two types of mushrooms by appearance, you just need to take a closer look at them. False chanterelles have a more saturated cap color than real ones: from orange to brown-copper.
The shape of their caps is also different. U false chanterelles it is funnel-shaped, regular in shape and with smooth edges, while in real caps the brim is wavy.
The leg of false chanterelles is thicker.
False chanterelle
You can finally verify the authenticity of mushrooms by looking at the pulp. In real chanterelles, the fruiting body has a pleasant aroma, reminiscent of dry roots or dried fruits. It tastes slightly sour. The cut flesh is yellowish at the edges and white in the center. When pressing on the pulp, redness appears.
Pulp false chanterelle does not have an edible aroma. Taste back side The pulp gives off a bitter taste. When pressed, the fruiting body does not change color. The color of the cut is monochromatic - yellow or orange.
Accidental consumption of this is not fatal, but may cause short-term digestive problems in some people.
You might be interested :
Loading...
