False chanterelles - how to distinguish them from real ones by the cap, plates, pulp and stem. Differences between false and real chanterelles

Chanterelles (lat. Cantharellus) - mushrooms that belong to the department Basidiomycetes, class Agaricomycetes, order Cantarellaceae, family Chanterelleaceae, genus Chanterelles. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.

Chanterelles (mushrooms): description and photo

The body of chanterelles is shaped like the body of cap-legged mushrooms, but the cap and stem of chanterelles are one whole, without visible boundaries, even the color is approximately the same: from pale yellow to orange. The chanterelle mushroom cap is from 5 to 12 centimeters in diameter, irregular shape, flat, with curled, outstretched wavy edges, concave or pressed inward, in some mature individuals it is funnel-shaped. People call this type of hat “in the shape of an inverted umbrella.” The chanterelle's cap is smooth to the touch, with a skin that is difficult to peel off.

The flesh of chanterelles is fleshy and dense, fibrous in the stalk area, white or yellowish in color, has a sour taste and a faint smell of dried fruit. When pressed, the surface of the mushroom becomes reddish.

The leg of the chanterelle is most often the same color as the surface of the cap, sometimes slightly lighter, has a dense, smooth structure, uniform in shape, slightly tapered towards the bottom, 1-3 centimeters thick, 4-7 centimeters long.

The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds flowing down the stem. In some species of chanterelles it may be veiny. The spore powder is yellow in color, the spores themselves are ellipsoidal, measuring 8*5 microns.

Where, when and in what forests do chanterelles grow?

Chanterelles grow from early June to mid-October, mainly in coniferous or mixed forests, about , or . They are found more often in damp areas, in 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 some in the genus inedible species, for example, false fox. This mushroom also has poisonous doubles– for example, mushrooms of the genus Omphalotes. Below are some varieties of chanterelles:

Common chanterelle (real chanterelle, cockerel) (lat. Canthar ellus ciba rius)

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

Gray chanterelle (lat. Cantharellus cinereus)

Edible mushroom of gray or brown-black color. The cap has a diameter of 1-6 cm, stem height 3-8 cm, stem thickness 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center, the edges of the cap have an ash-gray tint. The pulp is elastic, gray or brownish in color. Hymenophore folded. The taste of the mushroom is inexpressive, without aroma.

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

Cinnabar red chanterelle (lat. Cantharellus cinnabarinus)

An edible mushroom with a reddish or pinkish-red color. The diameter of the cap is 1-4 cm, the height of the stem is 2-4 cm, the flesh is fleshy with fibers. The edges of the cap are uneven, curved, the cap itself is concave towards the center. Hymenophore folded. Thick pseudoplates have pink color. Spore powder is pink-cream.

Cinnabar-red chanterelle grows in deciduous forests, mainly oak groves, in the eastern part North America. The mushroom picking season is summer and autumn.

Velvety chanterelle (lat. Cantharellus friesii)

Edible, but rare mushroom, having a cap of orange-yellow or reddish color. The color of the legs is from light yellow to light orange. The diameter of the cap is 4-5 cm, the height of the stem is 2-4 cm, the diameter of the stem is 1 cm. The cap of a young mushroom has a convex shape, which turns into a funnel-shaped shape with age. The flesh of the cap is light orange when cut, and whitish-yellowish in the stem. The smell of the mushroom is pleasant, the taste is sour.

The velvety chanterelle grows in the countries of southern and of Eastern Europe, in deciduous forests on acidic soils. The collection season is from July to October.

Faceted chanterelle (lat. Cantharellus lateritius)

Edible orange mushroom yellow color. The fruiting body measures from 2 to 10 cm. The cap and stem are combined. The shape of the cap is carved with a wavy edge. The mushroom pulp is thick and dense, has a pleasant taste and aroma. The diameter of the stalk is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder is yellow-orange in color, just like the mushroom itself.

The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, and Malaysia, singly or in groups. Chanterelle mushrooms can be collected in summer and autumn.

Chanterelle yellowing (lat. Cantharellus lutescens)

Edible mushroom. The diameter of the cap is from 1 to 6 cm, the length of the stem is 2-5 cm, the thickness of the stem is up to 1.5 cm. The cap and stem are a single whole, as in other types of chanterelles. 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 wet soils, bears fruit until the end of summer.

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

An edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, and a stem diameter of 0.3-0.8 cm. The chanterelle's cap has the shape of a funnel with uneven edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tube feet are yellow or dull yellow in color. The pulp is dense and white, with a faint bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color and consists of sparse brittle veins. Beige spore powder.

Trumpet chanterelles grow primarily in coniferous forests, but are sometimes found in deciduous forests in Europe and North America.

Chanterelle Cantharellus minor

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

An edible mushroom that is whitish or beige in color. Turns orange when touched. A wet mushroom takes on a light brown tint. The diameter of the cap is 5-14 cm, the height of the stem is 2-4 cm, the thickness of the stem is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, and as the mushroom grows it becomes funnel-shaped. There are velvet scales on the skin of the cap. The pulp of the mushroom has no aroma or taste. The hymenophore has narrow folds. The leg is fleshy, white, uneven or smooth. Spore powder is white.

Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles: description and photo. How are they different from edible ones?

There are 2 types of mushrooms with which the common chanterelle can be confused:

Orange talker ( inedible mushroom)
Omphalote olive (poisonous mushroom)

The main differences between edible chanterelle and 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.
Cap edges real fox always torn. The false mushroom often 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.
Smell edible mushroom palatable as opposed to inedible.
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.

False fox or orange talker

Calorie content of chanterelles

The calorie content of chanterelles per 100 g is 19 kcal.

How and for how long can fresh chanterelles be stored?

Mushrooms should be stored at a temperature of no more than +10°C. Freshly collected chanterelles cannot be kept for more than a day, even in the refrigerator. It is best to start processing them immediately.

How to clean chanterelles?

Mushrooms need to be cleared of debris and damaged mushrooms must be separated from whole ones. Forest debris is removed with a hard brush or soft cloth (sponge). Dirt does not stick to the surface of the chanterelles so much that it needs to be cleaned off with a knife. Use a knife to cut off the rotten, softened and damaged parts of the mushroom. Remove debris from the plates with a brush. This is especially important for subsequent drying.

After cleaning the chanterelles, rinse them thoroughly, turning Special attention on the underhat plates. They are usually washed in several waters. If you suspect a bitter taste, soak the mushrooms for 30-60 minutes.

An experienced mushroom picker should not have difficulty distinguishing a real chanterelle from a fake one. The experienced eye of such a mushroom hunter immediately determines whether the mushroom in front of him is good or whether it is worth going further.

For beginning mushroom pickers, the following information will be useful: firstly, look at appearance chanterelles. They should be:

yellowish, but in no case bright orange;
The edges of the cap of a real mushroom are uneven and tortuous, while the false chanterelle has a rounded cap;
the legs of real mushrooms are fleshy, tapering towards the bottom; the mushroom, which is trying to pass itself off as an edible chanterelle, has a thin leg and the same width throughout its entire length;
real chanterelles grow in flocks, false ones love solitude.

In fact, it is not difficult to distinguish a false chanterelle mushroom from a real one; this can be done visually; if you look at the picture below, the visual differences are visible to the naked eye.

but, there are cases when false chanterelles are very similar to ordinary ones, they have the same wavy edges and shape, in this case you need to focus primarily on the color, the false chanterelle has a darker color and its cap is thicker.

It is not at all difficult to distinguish a false fox from a real one.

Chanterelle is one of my favorite mushrooms. I am always happy when I come across a clearing of red foxes. They grow in bunches. And even if you are very lucky, you can run into a whole plantation of these delicious mushrooms in the forest.

But the mushroom picker should know that there are also false chanterelles, which, in my opinion, can be easily distinguished from real chanterelles. False chanterelles are bright orange, I would say poisonous orange. False chanterelles have a very thin leg, and the funnel-shaped cap itself is thin. This false mushroom has an unpleasant odor, which should alert an inexperienced mushroom picker.

I myself have come across false chanterelles many times in the forests, but since I know what real chanterelles look like, I didn’t pick up any false ones. When picking mushrooms, remember that false chanterelles are more orange (regular ones are yellow), the caps of false chanterelles themselves are thicker, and they grow one at a time. Normal foxes are always in the company of their own kind.

A false chanterelle can be easily distinguished from a real one. A real fox has a pleasant yellow color. The false chanterelle has a bright orange color, which raises doubts and is immediately alarming. That's the whole trick. It is enough to see a false fox and a real one once and you will no longer have to confuse them.

Identify real chanterelles(as they are also called common chanterelles) from false ones is not particularly difficult and even a novice and inexperienced mushroom picker can do it.

False chanterelles are the orange talker mushroom, but it only from a distance resembles real chanterelles and is a mushroom with a funnel-shaped cap and the flesh of which has a rather unpleasant odor.

Actually, once comparing these two types of mushroom, in the future there will be no problems in determining the authenticity of chanterelles:

The color of false chanterelles is bright orange, even turning into copper-red. In real chanterelles the color is not so bright, but just a smooth yellow.
False chanterelles have a cone-shaped cap with smooth edges. In real chanterelles, this is possible only in those that have not yet grown enough, and medium-sized and large-sized chanterelles have curved, wavy edges. Yes, the shape of the cap itself is almost never cone-shaped.
The legs of real chanterelles are quite thick and hollow. The spores are always yellow (even in those cases when the caps are up and fade a little in the sun to a faded yellow. The false chanterelle has a thin leg, and the spores are white.
I already mentioned the smell of mushrooms at the beginning, so it’s worth smelling the mushrooms. Real chanterelles smell of the forest and have a fruity or woody smell, which cannot be said about false chanterelles - their smell will be unpleasant.
Real chanterelles, as a rule, grow up in whole families, while false ones prefer solitude.
The color of the flesh of real chanterelles is yellowish, white in the middle. In false ones, the color of the flesh is uniformly orange or yellow.
The caps of real chanterelles that have reached a fairly good size should be handled with care as they are fragile; this is not the case with false chanterelles.
When you press on the flesh of a real chanterelle, you can often notice a slight redness; false chanterelles will not have this, their flesh color will be undisturbed).
Real chanterelles are almost never wormy, this is facilitated by the substance chitinmannose they contain, which insects really dislike. This is not the case with false chanterelles and they can just be wormy.

Certainly You don’t need to remember all the listed differences; one or two positions are enough. I actually determine exclusively visually. It’s just that neither the color of real chanterelles nor the shape of the hat can be confused with their false counterparts).

Real chanterelles

Real chanterelles and false ones are very similar at first glance. And inexperienced mushroom pickers will easily put an inedible mushroom in a basket, rejoicing at their find. Unfortunately, cases of poisoning by false chanterelles occur frequently. How can you distinguish these mushrooms?

Both chanterelles grow in coniferous and mixed forests. And at the same time. But only real chanterelles have one common mycelium and show off in groups. And here false mushrooms- doubles often grow alone, and can even settle on a moss-covered stump or rotten fallen tree.

They are similar in color, but only at first glance. If you look closely, you will notice that the lighter ones are more yellow and yellow-orange. But the false ones are brighter, they are more reddish-orange.

They also differ in appearance. This is, firstly, the shape of the hat. Real chanterelles are wavy, their caps are sometimes so bent that they become entangled with twigs lying on the surface of the soil and neighboring chanterelles. False ones, on the contrary, have smooth round caps.

Young chanterelles also have even caps, so look for other signs.

The legs of real and false chanterelles also differ. In the first one they are thick, they can even be uneven in shape, while in the false one they are thin and even. Look at the controversy. In an edible mushroom they are yellowish, in a bad one they are white.

Break or cut the mushroom and look at the flesh. In a real chanterelle, it is yellowish at the edges and white towards the middle. In false chanterelle, the cut flesh is yellow and may even be orange. Besides, she smells bad, while edible chanterelle has a delightful subtle aroma that no one else has.

False fox

Crush the pulp and watch it change color in the air. The real fox will turn red, but the false one will remain the same.

And finally, please note that real chanterelles are not eaten by worms, because they secrete a substance called chitinmannose, which insects do not like. But the false chanterelle is often wormy, despite the fact that it is inedible.

So. Summarize. Real chanterelles differ from false chanterelles:

the color of the whole mushroom
pulp color
smell
stem shape
color dispute
worminess.

Poisoning by false chanterelles is not life-threatening, but can cause serious consequences. discomfort in the gastrointestinal tract. In some cases, hospitalization is even required.

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Chanterelle mushroom photo and description which are discussed in this article, has tasty and aromatic pulp. Mushroom pickers also appreciate the fact that this species is not affected by insects or worms. This is possible thanks to chitinmannose, a substance that affects helminths and their eggs.

Chanterelles are collected by many amateurs " quiet hunt"also because they are growing in large groups. If you come across one or two mushrooms on the way, then you should look carefully; the rest of the representatives of this colony are most likely hidden under the moss or fallen leaves.

So, let's look at the appearance of this delicious and healthy mushroom, study their habitat and learn to distinguish representatives different types chanterelles.

What do chanterelle mushrooms look like?

Representatives of this species have one structural feature: the cap and leg are a single whole. There is no classic fit of the cap on the detachable stem. The color of the cap and legs is approximately the same: from light sunny to rich red or even orange.

The mushroom cap is flat and can reach 5-10 cm in diameter. It has curved and wavy edges. You can compare the shape to an umbrella that is turned inside out. The structure of the mushroom itself is dense and smooth; the skin is difficult to separate from the pulp.

The edible part of the mushroom is yellowish, sometimes with a white tint. The taste of the pulp is slightly sour, but some say there is a slight taste of dried fruit. The surface takes on a slight red tint if you press lightly on it.

The leg has the same shade as the cap. Sometimes it may be slightly lighter. Its length is 5-7 cm, and its thickness is up to 2 cm. The structure is smooth and dense, and the shape of the base is uniform, slightly narrowed downwards.

Habitats

You can meet chanterelles in different places. Like cockerels, they can grow in pine, spruce or deciduous forests. Most often, chanterelles are found in small-leaved and coniferous plantations with a sufficient amount of moss. They prefer to grow in the shade, but if the weather is not hot and rainy, then they feel great in open areas.

Like their counterparts of other species, chanterelles like to grow in groups. Moreover, their groups are numerous and appear en masse after thunderstorms. Mushrooms must be collected carefully, cutting them off so as not to damage the mycelium.

Important! Mushrooms that grow not far from the road cannot be used for food. Even if they look quite appetizing, such fruits will do more harm than good, because they tend to accumulate harmful substances and heavy metals.

When to go “hunting” for chanterelles?

The collection of chanterelles begins at the end of May, but they grow most in early July and until the end of September. But it is still generally accepted that the optimal time for collecting chanterelles is summer: July and August.

Beneficial features

Chanterelles are popular among mushroom lovers. But besides taste, they are valued for beneficial features. They contain a lot of carotene, which provides the bright color of the mushroom, and there are other useful substances.

Chanterelles contain more manganese than other mushrooms, about 1/5 of daily norm, necessary for the body. There is also a high content of vitamins:

RR ¼ of the daily value in the raw product;
A – about 15%;
beta-carotene – 17%.

Contains the following:

trace elements: selenium, zinc, copper;
macroelements: phosphorus, sulfur, calcium.

But there are some substances that make this mushroom special:

For those who limit the amount of calories they consume, chanterelles will be a godsend.

100 g of chanterelles contains:

19 kcal;
1.5 g proteins;
1 g each of fat and carbohydrates;
7 g dietary fiber.

These mushrooms are good for digestion and are quite appropriate in the diet of those who are on a diet. They contain 89% water, so during the cooking process they decrease in volume by 3-4 times.

Edible types of chanterelle mushrooms

Mushrooms have an unusual taste, which makes them very attractive to mushroom pickers. Although all mushrooms have General characteristics, There is different kinds one mushroom.

Ordinary (real)

The common chanterelle is found in summer, from June to August, most often in deciduous or coniferous forests.

White

The variety is quite rare and does not occur very often. But these mushrooms are very tasty. Therefore, they are really hunted; getting such a trophy is not easy.

Black

Chanterelle grows in small groups in deciduous or mixed forests. It is collected from July to September.

Faceted

It is most often found in the forests of North America. The body of the mushroom is dark orange, funnel-shaped, 3-10 cm in diameter.
The top resembles a hat, the edges of which hang down in waves.
The pulp is dense, but brittle, and has a pleasant aroma.
The leg reaches 2.5 cm in length. You can find groups of these mushrooms or single specimens. Faceted chanterelles are collected in the summer, until mid-autumn.

The faceted chanterelle is of particular value because of the pattern in its composition. Therefore, this species is valued above other mushrooms and even some vegetables.

In addition, faceted chanterelle is often used for medicinal purposes. It is taken by obese people. Substances from the juice of this type of mushroom fight acute inflammation. Has immunostimulating and antitumor effects.

Tubular (funnel)

This species is found in temperate climate, in coniferous forests. Prefers shade or damp places. This type of fox is often hidden among moss and foliage, making it difficult to find. The collection takes place in August – September.

This species is considered a rare delicacy. Aromatic soup and dry powder are prepared from it, they are fried, pickled or frozen for the winter.

Velvety

It's rare edible species chanterelles.
They have a velvety cap 4-5 cm in diameter. In small fruits the cap resembles a convex dome, in adults it resembles a funnel.
The leg is slightly narrowed at the ground, reaches a height of 2-3 cm, sometimes it can stretch up to 7 cm.
The mushroom appears curly due to the wavy edges of the cap. The shades of the tops are different: from light yellow to bright orange or red.
The pulp is very tender and velvety. The aroma is pleasant, but the taste is a little sour.

This is a lamellar type of mushroom, the thick and dense plates of which are interconnected by veins. This mushroom is very picky and selective to soil and climate.

Velvety chanterelle has an extraordinary taste. It is highly valued for its excellent taste and healing properties.

Yellow

The caps of this species are yellow-orange or a bright shade of egg yolk.
The tops reach 5-10 cm in diameter, depending on age they can be convex, elongated or flat.
The flesh is dense, the same shade as the dome. The edges are rounded, the skin is smooth to the touch.

The taste is slightly different from other representatives of this species. Yellow chanterelles have a pungent taste with a spicy forest aroma. The processed spore powder is yellow.

Mushrooms grow in mixed and deciduous forests, often hiding in moss or grass, and can be found in damp places. The harvest season begins in June and can last until the coldest weather.

How to distinguish false chanterelles from edible ones

False chanterelle mushrooms may look similar to the real ones, but in fact they are not related to them. Previously, false chanterelles were considered poisonous, but now they are classified as conditionally edible.

Foreigners consider them edible, but compared to ordinary chanterelles, false chanterelles have much worse taste. The false chanterelle is commonly called the Kokoshka.

If you prepare false chanterelle correctly, it will not cause harm to the body. Restriction only for those who have digestive problems. They may feel a heaviness in their stomach.

Somewhat false mushrooms look like chanterelles ordinary.

Compared to the real one, the false fox is always brighter. It is most often bright orange or orange-brown, lighter at the edges than in the center. The surface of the coco is velvety.
A real chanterelle does not have such bright colors and its color is always the same and uniform, and its surface is smooth. Its colors are lighter and calmer: from whitish to yellow-orange.
The diameter of the caps of false chanterelles reaches 3-6 cm, the edges are smooth and rounded. Young representatives have a convex cap, and mature ones have a funnel-shaped cap. The edges of the caps of real chanterelles are irregularly shaped and wavy. They can be up to 12 cm in diameter. The shape of young true representatives of the species is convex, and with age it becomes flat.
False chanterelles are distinguished by frequent, branching, thin orange plates that turn into a stalk. The plates of real chanterelles are dense.
Pulp false mushrooms tasteless, friable, yellow in color with an unpleasant aroma. Its color does not change when pressed. Real chanterelles have a pleasant-tasting and fragrant flesh that is white in the middle and yellow at the edges.
False chanterelles stand on thin red-orange legs. They are cylindrical in shape and darker at the bottom. Adults have hollow legs. Their caps are clearly separated. Real chanterelles have legs that are always full, smooth, and match the color of the cap, from which they are not separated.

Often in nature false species grow next to real ones.

Watch the video! False and real fox

Can false chanterelles be eaten?

Scientifically false chanterelles are considered conditionally edible. But, given that at the same time you can collect real chanterelles, it is not recommended to collect false ones.

Many people still eat false options, so let's talk how to cook false chanterelles:

They are soaked for 3 days, changing the water twice a day to remove the bitterness.
Then boil with onions for 20 minutes.
After all the manipulations, the actual preparation of the dish begins.
But the end result is not worth it. The taste is far from real chanterelles, the unpleasant smell remains, and the structure of the mushroom does not look appetizing after a long stay in water.

It is important to know! And real chanterelles can provoke poisoning if you cook old fruits. They differ from young ones in their bright orange hue.

How to cook real edible chanterelles

Chanterelles can be fried, boiled, or frozen.

Chanterelles fried in sour cream

First of all, you must soak them in water for 30 minutes. Then boil in boiling water for 10 minutes. In a frying pan, fry the onion in sunflower oil, chop the finely boiled chanterelles and fry everything for another 15 minutes. Add sour cream. Serve with potatoes.

You can also cook mushroom mushrooms from chanterelles, but first soak them for 30 minutes.

First aid for mushroom poisoning

1.5 hours after eating inedible mushrooms, the first symptoms of poisoning appear. Vomiting and nausea, diarrhea with pain, and indigestion appear. The pulse becomes weaker, the limbs become cold, but the body temperature rises. The gastrointestinal tract becomes inflamed, hallucinations and delusions appear. Sometimes, in a difficult situation, insanity sets in in the mind.

If at least one of the listed symptoms appears after eating food, it is necessary to call ambulance. What can you do before she arrives?

Put the victim to bed.
Give plenty to drink, water or iced tea.
Give activated carbon (1 tablet per 10 kg of weight).

Watch the video! Chanterelles fried in sour cream

You should be careful not to pick mushrooms that cannot be eaten. Now, armed with the knowledge that what do chanterelle mushrooms look like?, you can safely go hunting.

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