Chanterelle mushroom is tubular or not. Chanterelles, their description, inedible double and chanterelle dishes

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 at first slightly convex, almost flat, then funnel-shaped, often irregular 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 never wormy (well, with the exception of special occasions). 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 deciduous forests, on the edges, in the grass, a mushroom grows, the format indistinguishable 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.

The mushrooms got their name because of their characteristic reddish-colored yellow. This color is due to the high content of vitamin C.

There are edible and poisonous species 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, 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. It does not penetrate well under a large layer of fallen leaves. sunlight, because of which 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 species chanterelles. The common chanterelle has a pleasant smell and a delicate hue, and the false mushroom smells like fish or vinegar.

The main differences between edible chanterelles and inedible ones are:

1. Hat color. Inedible chanterelles are bright orange, while edible ones are yellow.
2. Hat shape. Inedible mushrooms have a clear circle shape.
3. Leg. A real mushroom has a thick stalk, while an inedible mushroom has a thin stalk.
4. Smell. Inedible representatives of chanterelles have a vinegary odor.
5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, while real ones grow in mixed or coniferous forests.
6. 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.

Species

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 real chanterelle's hat has a hole in the center and curled edges. Color – yellow. 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 top 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 views 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:

1. take a few ripe mushrooms;
2. rinse them in warm water and mash thoroughly into a homogeneous paste;
3. pour sweet water over the mushrooms (100 grams of sugar per 10 liters of water);
4. leave for a day in a warm room;
5. 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.

1. In France, chanterelles are considered a delicacy and are served as a separate dish in many restaurants.
2. The Normans believed that chanterelles were an aphrodisiac, so they added them to newlyweds’ food.
3. Chanterelles are the richest mushrooms in vitamin C. Healing properties This mushroom helps improve skin condition and strengthen bones.
4. In 2013, Latvia exported 73 thousand kg of chanterelles. The total amount was 315 thousand euros.
5. In Nigeria, chanterelles are used to make cosmetics and medicines, which are considered to be of very high quality.

Chanterelle mushrooms– 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 photo, beneficial 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.

The diameter of the cap is 5-12 cm, irregular in shape with wavy edges, funnel-shaped or concave, smooth with hard-to-remove 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 in 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; none are poisonous, but there are inedible species - the false chanterelle, 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.

The gray fox grows 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, becoming funnel-shaped over time. 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 wet 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. This chanterelle grows in the oak forests of 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. In the false chanterelle, the middle of the cap differs in color from the edges and can be covered with spots of various shapes.
2. False fox usually has smooth edges of the cap, - real fox 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 in warm water for 2-4 hours before cooking. 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, adding onion rings on top, bay leaf. 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 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 lamellar mushrooms. Now they are classified as agaric 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 chanterelle is not as brightly colored as the common chanterelle. 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. Quantity wormy chanterelles in chanterelles is really insignificant compared to other mushrooms. An aging chanterelle has flesh that is not at all as tasty as in at a young age. 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 (or rather, 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 places 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 poisonous mushroom, so they didn’t 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 preparing 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, which 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 which I drain the first water and simmer the mushrooms on vegetable oil(under the lid) 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 (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

Popular different options this soup. 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 small quantity 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 to it (per 1 liter). 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 original recipe, which I wrote down in my notebook so that this year I could try to cook chanterelles (russula or saffron milk caps) stewed with apples.

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 the 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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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.

Species

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

Funnel fox

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

Gray chanterelle

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

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

Faceted chanterelle

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

False chanterelle

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

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

Omphalote olive

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

Where does it grow

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

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

Method of making seasoning

At heat treatment(already over 60 C) chanterelles lose most of their useful substances. But raw mushrooms specific in taste, although edible. Chanterelles can be used as a seasoning and added to ready-made cold or warm dishes and used for medicinal purposes.

Fresh mushrooms clean from 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 everything nutrients in 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

Useful properties

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

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

Contraindications

• individual intolerance;
• childhood up to 5 years;
• 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 until light foam forms. egg yolks. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until smooth foam. Add 1.5 tsp. lemon juice, salt and pepper to taste.

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

Cream soup with truffle flavor

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

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

Chanterelle mousse with buckwheat porridge

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

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

Pickled chanterelles

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

In medicine

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

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

Alcohol tincture of chanterelles

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

• When treating the pancreas take 1-2 times a day, 1 tsp. half an hour before meals. The course of treatment is 3 months. When treating liver disease (including hepatitis C), take the drug in the same way, but the course of treatment can be extended to 4 months.
• To cleanse the liver take 2 tsp. before bed for 15 days. The course is held once a year.
• To remove worms take 2 tsp before bedtime. from 2 to 4 weeks. Chanterelle tincture is 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 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 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 defrosted freezer, and take up less space.

Mushrooms should be frozen on the day of collection.

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

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

Mushrooms should only be defrosted at room temperature.

Storage

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

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

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