Is the chanterelle edible or not? Chanterelle mushrooms: Where and when to collect chanterelles, beneficial properties of chanterelles, fried chanterelles with potatoes (recipe)

Chanterelle is a small, yellowish-orange mushroom that is prized by mushroom pickers. They grow in conifers and mixed forests alone, but more often in a group. Useful qualities appreciated by more than one generation of collectors. The yellow or orange cap makes this mushroom representative stand out from its relatives. They are unpretentious and therefore not afraid of weather changes and long transportation. Even a novice mushroom picker, knowing what a mushroom looks like, will not confuse chanterelles.

Characteristic signs of a chanterelle

Mushrooms with bright caps, a pleasant aroma and taste feel great in the forests and shelterbelts of Russia, especially in the Moscow region and Leningrad region. Chanterelles are a favorite delicacy of gourmets and a healthy product. It is known that the mushroom has 5 genera and almost 100 species in its kingdom.

The chanterelle can be called a universal forest inhabitant, since it tolerates drought or heavy rainy seasons without changes. The mushroom looks equally good in any weather conditions, except frost. It is noteworthy that chanterelles do not have poisonous representatives; all red beauties are either edible or conditionally suitable for consumption.

color and appearance;
hat shape;
leg;
smell;
place of growth.

Color and umbrella

One of characteristic features The description of the mushroom is its color, hence the name. Most often, chanterelles are found in fairly warm sunny shades. The color palette ranges from soft yellow, almost white, to deep orange with a hint of brown. However, among this family there are also gray or deep black species.

Externally, the mushroom is small, and the diameter of its wavy umbrella with uneven edges can reach both 6 and 12 cm. In young representatives of the group, the cap is usually straight with a kind of torn border along the edges, and the older the chanterelle becomes, the more curved it is at the ends and concave in the center a hat is made.

An important feature of the edible chanterelle from its unedible counterpart is that if you press on it, it turns red.

Leg and aroma

The shape of the cap of a real mushroom is never even and geometrically correct. It is also interesting that the umbrella is a continuation of the mushroom stem, there are no traces of separation on it, and the color scheme is not very different from the coloring of the umbrella or may be a tone lighter. The skin on the surface of the cap is difficult to separate.

When you cut a chanterelle, you can immediately catch its fresh aroma with notes of dried fruits. If you try raw mushroom to taste, it will have a pleasant sourness.

Habitat halo

Orange mushrooms like to settle in whole groups, and this is also their distinctive feature.If we talk about trees near which representatives of the mushroom family prefer to live, then these are:

birch;
alder;
pine.

Chanterelles love the shade of dense crowns, but when the weather is especially rainy, the mushrooms try to move to sunnier and more illuminated areas. They love old clusters of trees and practically do not grow in young plantings. Favorable condition for the propagation of this type of mushroom, experts call alternation coniferous trees and birches, and the former should be the predominant number.

Russian birch trees help chanterelles survive dry seasons.

Sometimes fungal families hide under pine needles or take refuge among damp moss. Having discovered a chanterelle in such a place, you need to carefully look around - there will be more mushrooms nearby.

Popular varieties

Since the mushroom is quite common in the forests of our country, it is necessary to know its most popular representatives. Chanterelle happens:

velvety;
faceted;
yellowing;
cinnabar red;
ordinary;
gray;
tubular

A rare inhabitant coniferous forests You can call the velvety chanterelle. It is found in eastern and southern countries Europe. The caps have a yellow-orange or reddish color, the diameter of the umbrella usually does not exceed 5 cm, and the legs - 1 cm. The mushroom rises above the ground at a distance of 2-4 cm. It has a pleasant fruity and sometimes apricot aroma, the flesh has a characteristic sourness. Experienced mushroom pickers harvest from mid-summer to peak autumn.

Faceted oak lover

If there is an oak grove nearby, then you can find faceted chanterelle there. This representative of the family has a bright yellow, pleasant color, and its cap is curved at the edges. This chanterelle looks more like an outlandish flower than an ordinary mushroom.

The diameter of the cap ranges from 2 cm in young ones to 10 cm, the girth of the stem is 1 – 2.5 cm. The entire mushroom has a dense, pleasantly smelling light flesh. Grows like in summer time, and in autumn period.

Yellowing appearance

You can find chanterelles throughout the summer in coniferous thickets of pine and spruce. It is not difficult to identify this species; just look at the color, which is found in both yellow and light brown with characteristic small scales along the entire perimeter of the umbrella.

The diameter of the umbrella is from 1 to 6 cm, and the girth of the leg reaches 1.5 cm. Yellowing chanterelles rise above the ground at a distance of up to 5 cm. You can replenish mushroom reserves with this subspecies until the end of August.

Bright barker

The cinnabar-red fox looks unusual and attractive in its own way. An inexperienced mushroom picker may be alarmed by its very rich, almost red color, but it is edible and beneficial for the human body.

The mushroom loves oak forests and prefers to grow both in summer and autumn. The diameter of the cap ranges from 1 to 4 cm, and the girth of the leg is 1-1.5 cm. The cinnabar-red chanterelle has all the characteristics external signs an ordinary member of his family.

Mushroom Picker's Favorite

The common chanterelle is loved by domestic mushroom pickers, popularly nicknamed for the “cockerel” edging of its cap. It is unpretentious to its habitat and can grow in both coniferous and deciduous forests.

The cockerel has an impressive cap span, which reaches a diameter of 12 cm, and the height sometimes reaches 7 cm.

Externally, the common fox is quite noticeable, and its color range can range from all light shades of yellow to orange. The mushroom cap is uneven with characteristic waves along the edges. The pulp is fleshy, white or yellowish. The cockerel smells pleasant and has a sourish taste, standard for chanterelles.

Gray treat

The gray mushroom is a resident of the forests of eastern Russia and can be found in both mixed and deciduous forests. Despite his dark color, and it can be either ashen or brown-black, the mushroom is edible, but does not have any expressive taste.

The diameter of the cap reaches 15 cm. It is noteworthy that the lower part can be ash-gray or even bluish. The height of the stem reaches 8 cm. In most cases, the mushroom sits up to the cap in the ground.

This type of mushroom is not particularly popular among mushroom pickers only because they usually mistake it for an armful of withered leaves.

Gray chanterelles can be harvested from July to October.

The trumpet fox, also called the funnel fox, likes to settle in coniferous forests, but sometimes it can also be found in deciduous plantations. The color of the umbrellas has a yellow-brown tint, and the diameter of the caps is from 2 to 6 cm and dark scales can be found on them.

The mushroom grows 3-8 cm, smells pleasant and has light, slightly bitter-tasting pulp. External form caps has all the characteristics of the genus. The harvest is ready for harvest from mid-autumn to the beginning of the winter months.

Chanterelles are not found in forests where blueberries grow.

Poisonous doubles

Despite the fact that there are no poisonous representatives among chanterelles, there are still several “cheaters” in nature that may well end up in the basket of an inexperienced mushroom picker. Among them are:

orange talker;
olive omphalot.

The first representative of the doubles is the olive talker or false chanterelle - an unedible mushroom. It can be identified by the shape of the cap, which resembles an old horn or loudspeaker. The genus of talkers is widespread throughout our country and of its 250 species, 60 are found in forests. It is worth considering that most of the talkers are not recommended to be eaten.

The olive omphalot is also very similar in appearance to the common chanterelle and belongs to the Negnyuchnikov family. IN color scheme Rich orange shades predominate. The diameter of the mushroom cap reaches both 4 and 12 cm, and its internal membranes can glow at dusk. The leg is quite massive and sometimes reaches 10 cm in girth, but becomes thinner downwards.

The omphalot mushroom has a very unpleasant, pungent odor.

The period of its appearance is the autumn months. Likes to settle on old stumps or rotten beeches and hornbeams. Omphalote is poisonous because it contains a strong toxic substance - muscarine. Death occurs from dehydration of the body.

Significant differences

Edible mushrooms from poisonous doubles differ in a number of characteristics. When going to harvest chanterelles from the forest, you should pay attention to:

smell;
color;
hat shape;
worminess.

It is known that poisonous mushrooms have an unpleasant and quite pungent smell. The color of false chanterelles is usually bright and clearly visible, and multi-colored spots can be seen on the cap. It is necessary to pay attention not only to the color, but also to the shape of the cap: edible mushrooms it is geometrically irregular and wavy along the edge, while poisonous relatives have smooth umbrellas and straight edges.

Characteristic feature The difference between real chanterelles and false ones is the absence of worms or other insects on the first. All sorts of small pests do not like red mushrooms, but poisonous species they are interested.

Having learned to distinguish edible chanterelles from false ones, you can safely go into the forest. Chanterelles store well and are suitable for winter dishes.

Chanterelle mushroom photo and description will help children write essays and prepare for the lesson.

Chanterelle mushroom brief description

Among other mushrooms, chanterelles stand out because of their bright orange-yellow color, and also because their cap and stem form a single whole. The hat is smooth, maybe irregular shape, with wavy edges. Separating the skin from the pulp is not easy. The pulp itself is fleshy, whitish-yellow, tastes sour, and has the smell of dried fruit. The stem is dense, sometimes slightly lighter than the cap, narrower at the bottom than at the top. Thanks to the substances they contain, these mushrooms are never wormy.

Chanterelle mushrooms description for children

IN big family forest mushrooms Chanterelles are easy to recognize. Due to their characteristic appearance and bright coloring, they are difficult to confuse with any other mushrooms and are quite easy to find in the forest. Children especially enjoy looking for these mushrooms; their red color resembles a fox fur coat. Average height red forest beauty fox - 4-6 centimeters, the diameter of a fashionable hat is 5-8 centimeters.

The hat of an adult fox resembles a funnel with wavy edges, which gradually tapers towards the bottom and smoothly turns into a leg. Both the cap and the stem of this mushroom are painted the same color, which is usually compared to the color of a fox fur coat. But you can also compare it to the color of an egg yolk.

You can find chanterelles in any forest; most of them grow where spruce and pine trees grow, but you can also find them near oak or beech. As a rule, chanterelles hide under fallen and rotten leaves, and in coniferous pine forests they prefer wet moss. These mushrooms usually grow in groups, so after finding one chanterelle, you should carefully look for its neighbors somewhere nearby.

Yellow, elegant foxes are always growing large families. The young ones are convex, neat, even, like buttons, sewn to the ground in a row. Older ones - with a tall leg, but with an even, still flat cap, fleshy, dense, just what a mushroom picker needs. And the smell! Special, chanterelle, you can’t confuse it with anything. WITH eyes closed, only by smell can you distinguish chanterelles from any mushrooms. In one of the books about mushrooms I read: “The smell of a birch leaf with a hint of mint.” It’s beautifully said, but whether it’s true, judge for yourself. The elastic body of chanterelles in old age becomes rubbery in dry weather, flabby in damp weather. The cap takes the shape of a funnel with uneven, winding, or even torn into separate blades edges. Chanterelles are loved by people for their inability to become worms. For some reason, mushroom flies avoid them. But you can find a hard wireworm in this mushroom. Another good thing about chanterelles is that they are unpretentious to weather conditions. They can be found at the height of summer, when in the forest there is inter-mushroom - a time gap between mushroom waves, layers. Chanterelles are not afraid of dry days or excessive dampness. Chanterelles begin to grow quite early, in June, but still later than the first boletuses and aspen boletuses. However, it is different in different areas. But they immediately pour out in huge piles, stripes, circles.

July is chanterelle season. It is in the middle of summer that sunny chanterelles grow and mushroom pickers open the season quiet hunt for these very tasty and healthy mushrooms. And chanterelles are amazing mushrooms. IN rainy weather They, unlike other mushrooms, do not rot, when dry, they do not dry out, but simply stop growing. Chanterelles always look juicy, fresh and are never wormy. Besides, the fox is one of those rare mushrooms, which are convenient to collect and transport, since it is not at all afraid of being crushed - you can safely put the chanterelles in large buckets and bags, they will not wrinkle or break.

Where do chanterelles grow, where do you collect chanterelles?

Beginning mushroom pickers will ask where to look for chanterelles. Let's try to figure out together where chanterelles grow. If you are going to the forest for mushrooms for the first time, know that you can find chanterelles in both mixed and coniferous forests, as well as in birch forests. Chanterelles grow in the shade of trees, but in wet weather they also feel great in open meadows. Like many mushrooms, chanterelles grow in families or groups. Chanterelles grow in clusters, so if you find a mushroom, inspect the ground around it. Look under the leaves, twigs, pine needles and moss - there may be more mushrooms there. Trim the mushrooms carefully.

You should not collect chanterelles that have grown near highways. Even if they are real and have a very attractive appearance, they will bring nothing but harm to the body.

When to collect chanterelles?

Chanterelles can be collected starting at the end of May. Chanterelles begin to grow actively in early July. Thus, the bulk of chanterelle mushrooms grow from July to the end of September. However best time for collecting chanterelles are considered summer months: July and August.

The chanterelle looks quite remarkable: yellow or yellow-orange in color, a lamellar cap of irregular shape with wavy edges, the plates from under the cap go down to the leg, the leg of the chanterelles itself is not high - no more than 6 cm. Young mushrooms have a flat cap, but the older they get they become the bigger shape the cap becomes like a funnel.

How to distinguish edible chanterelle - Real and false chanterelle

A real chanterelle has a bright yellow color, a concave cap that is smooth on top and wavy at the edges. The diameter of the mushroom cap is from 3 to 10 cm. The stem of this mushroom is dense and elastic, slightly darker than the cap. A characteristic feature of chanterelles is their pleasant fruity aroma.

False relatives of the chanterelle are brighter in appearance, yellow-orange in color, with a hollow and thin leg. The edges of its cap are even, unlike a real chanterelle, the shape is close to a circle, and the color is even orange-red. And most importantly: the pulp of the false chanterelle has a very bad smell. If you cut off a mushroom, you will see that it has inedible chanterelle the leg is hollow. Beware of false foxes!

Chanterelles - benefits and beneficial properties of chanterelles

Chanterelles are one of the most popular mushrooms with valuable beneficial properties. The benefits of chanterelles for the body are not only in their high carotene content (which is why they are red), but also in many other ways. It should be noted that chanterelle is the record holder among other mushrooms for manganese content (20.5% of daily norm consumption). Along with this, the mushroom contains a huge amount of vitamins of various compositions, such as PP (25% in the unprocessed product), A (15.8%), beta-carotene (17%).

The benefit of chanterelles is also that they are indispensable for proper nutrition. Chanterelles are very low-calorie mushrooms; 100 g of chanterelles contain only 19 kcal. 100 g of chanterelles contains 1.5 g of protein, 1 g of fat and 1 g of carbohydrates - as you can see, chanterelles can be eaten by those who are on a diet. In addition, chanterelles contain 7 g of dietary fiber, which is very beneficial for digestion. 89% of the composition of chanterelles is water (so don’t be surprised when your mushrooms shrink by 3-4 times during cooking).

Chanterelles are hearty mushrooms, so if you don’t eat meat, you can perfectly satisfy your hunger with dishes made from these mushrooms, especially since they are very simple to prepare.

How to cook chanterelles, what to cook from chanterelles

Delicious chanterelle mushrooms are easy to prepare. Special attention Mushroom pickers should pay attention to the fact that chanterelles cannot be stored for a long time at temperatures above ten degrees above zero. Therefore, their processing and preparation must be started as quickly as possible. Let's figure out how to cook chanterelles. So, there is no need to clean the chanterelles, just rinse them thoroughly, remove branches, pine needles, leaves, grains of sand and other forest debris, and then cook.

As a rule, chanterelles are fried or stewed - mushrooms have a very tasty aroma, the smell of fried chanterelles awakens the appetite and makes everyone’s mouth water, without exception. Soups with chanterelles, fried chanterelles with potatoes and onions, and chanterelle pies are very tasty. Cooking time for chanterelles is about 25-35 minutes.

You can also fry the chanterelles in oil (you can even do it without salt) and freeze them in freezer. Then you just need to defrost and fry or boil the mushrooms.

Fried chanterelles with potatoes - recipe for fried chanterelles with potatoes

Chanterelles are tasty, aromatic and very filling mushrooms. Fried chanterelles with potatoes will please even the most picky gourmets, especially if the potatoes are young. This dish is simple and at the same time very satisfying; it can be served without meat for both lunch and dinner. The recipe for fried chanterelles with potatoes is very simple, and even young, inexperienced housewives can easily cope with it.

So, to prepare fried chanterelles with potatoes (4 servings), you will need:

frying pan (it should be large enough, with high walls and a lid);
8-9 medium-sized young potatoes;
fresh chanterelle mushrooms (keep in mind that during the cooking process the mushrooms lose up to half or even more of their volume, so there will be 2 times less prepared mushrooms than fresh ones);
1 medium sized onion;
oil for frying (potatoes can be fried in vegetable oil, sunflower, olive or camelina, and mushrooms in cream, so the dish will turn out much tastier);
salt to taste.

How to cook fried chanterelles with potatoes:

Fresh chanterelles must be soaked in cool water for 20-30 minutes to make them easier to clean later. When small twigs, soil and sand come off, the mushrooms must be thoroughly washed under running water, and trim off what cannot be washed off. If the mushrooms are very large, cut them into large pieces.
Take a saucepan, pour water into it, and when it boils, throw in the chanterelles. The chanterelles should not be cooked for long: 10-15 minutes, after which the water must be drained. If your mushrooms are small and very clean, then you can skip this step.
Take an onion, peel it and cut it into half rings or quarters. Pour oil into the pan and start frying the onions in it. When the smell of fried onions appears, add mushrooms. Onions and mushrooms should be fried over medium heat for about 15 minutes. In order to determine whether the chanterelles are ready, look at them: they should become even brighter, and the onions should acquire a golden-red color, decrease in volume and almost merge with the mushrooms.
Salt the mushrooms and keep on the fire for another 3-5 minutes. After this, remove the pan from the heat and transfer the mushrooms to another bowl.
At the same time as frying the mushrooms, prepare the new potatoes. We wash it thoroughly, but don’t clean it—we leave it in its uniform. Cut into semicircles (the thickness should be 2-3 mm, no more), change the oil in the frying pan (the oil layer should be 1 cm) and put the frying pan on low heat. When the oil is warm, add potato slices to the frying pan and cover with a lid (air outflow is important, so if the lid does not have a hole, open it slightly). Fry, stirring occasionally, over medium heat.
When the potatoes are almost ready, add the mushrooms and onions to the frying pan. We taste, add salt to taste, mix and bring until done, when the potatoes are already completely soft.

The common mushroom is an edible forest mushroom that grows in places where there is a lot of moisture. The characteristic appearance will allow a person who has previously seen it only from a photo to distinguish this mushroom from others. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.

The mushroom called chanterelle is well known to both avid mushroom pickers and newcomers to this business. He likes coniferous forest, but also grows in birch and mixed forests - often singly, but close to each other.

In the common chanterelle, the leg and cap are so fused that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow color, with a smooth, matte surface that does not separate from the pulp very well. The pulp is dense and very fleshy, white, but slightly red when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.

Chanterelle mushroom

Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after rainfalls.

Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where you found the mushroom. If there is moss, carefully lift it up. Do not cut the mushroom under any circumstances - carefully unscrew it, removing it completely from the ground. Otherwise, you will damage the mycelium. If everything went smoothly, remember the place; after a while it will be full of mushrooms again. The fox is often inseparable from a basket of saffron milk caps. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:

the edges of the chanterelle are more wavy;
The color of the chanterelle is lighter - from yellow to almost white;
the pulp and milk are paler than that of camelina;
there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. The mushroom does not rot due to excessive moisture, but in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of being crushed, broken or lost presentation. This is the case when accessibility comes with taste and health benefits.

Chanterelles are not only tasty, but also healthy

The mushroom is popular among people not only because of its nutritional properties, but also because of its usefulness. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered natural anthelmintic (fighting worms) and hepatoprotective (positive effects on the liver) properties in the mushroom.

And most useful substance Chanterelles contain trametonolinic acid, which is designed to fight hepatitis. ethnoscience talks about the benefits of the mushroom for vision and physical health eyes, as well as for immunity and even removal of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.

Inedible look-alikes

Poisonous pseudo-chanterelles include the false chanterelle (also known as the orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. After keeping them in water for 3 days, boiling or stewing, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers can recognize an “infiltrator” by eye. However, if you do not consider yourself one of those, it is better to rely on auxiliary signs:

Orange talker

The false chanterelle grows exclusively on the forest floor, moss, dead wood, and old rotting trees, and not on the soil, like the real one.
It's brighter than the real thing. The cap becomes lighter towards the edge. The surface is velvety. The real one has a uniform color and a smooth surface.
The edges of the false chanterelle's cap are smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the stem is not continuous.
The leg of the false chanterelle is hollow, while that of the real one is fibrous.

Omphalote - deadly poisonous mushroom. It grows only in the subtropics and exclusively on wood dust.

Attention! Even real fox can poison you: the one that grows near an industrial plant or a busy roadway. The mushroom collects the radioactive nuclide cesium-137.

Mushrooms on the table

Raw chanterelles taste hard and sticky, even spicy. But they are also eaten in this form. In Germany, for example, this is par for the course; the mushroom is respected there: it is pickled in vinegar and dried. However, after such processing the chanterelles become rough in taste, so it is still better to cook them.

Before processing, the mushroom is washed in cold water, clean the plates and cook for about 20 minutes in a large saucepan with salted water, skimming off the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To definitely rid the chanterelles of bitterness, you can soak them in milk for an hour and a half. For a multicooker, the “baking” mode and half an hour on the timer are suitable.

Fried chanterelles

Mushrooms are also frozen. Moreover, after cooking they will take up less space. Chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they taste bitter later when cooking, sweeten the water with brown sugar.

Chanterelles are used in different dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish unique taste and aroma. The European serving of mushrooms involves cutting them into pieces and seasoning them with butter, crushed breadcrumbs, onions, lemon peel and seasonings.

Advice. Despite containing only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. Therefore, take precautions when eating.

False and real fox: video

The mushroom has a short (4–6 cm), smooth, slightly narrowed stem towards the base. It feels dense to the touch.

The leg is firmly fused with the cap. In young fungi, the “head” is almost flat with a curved edge. Over time, the cap takes the shape of a funnel with irregular outlines. The edges become uneven and torn in places. Sparse, branched pseudoplates pass from the underside of the cap to the stalk. The diameter of the cap is within 4–6 cm.

The entire fruiting body of the Common Chanterelle is colored light yellow or orange-yellow. Often there are specimens burnt almost to white. Only overripe Chanterelles are bright orange. It's better to avoid them.

The flesh of the mushroom is dense. Yellowish on top, whitish closer to the center. When cut/broken, a faint fruity aroma is felt.

The common chanterelle is never wormy. Fungus gnats and flies are repelled by quinomannosis, so they prefer to lay their eggs in other places. If, by chance, the mushroom rots, then the point of rotting is always in sight. This feature saves you from disappointment when processing the crop.

Growth

Common chanterelle grows in mixed and deciduous forests. But it grows most actively in pine forests. These mushrooms prefer moss-covered soil. They are visible from afar, do not hide in the grass, and live in large groups.

Edibility

The common chanterelle is an edible species. The mushroom can be boiled, fried and pickled. Freezing followed by 2–3 months of storage in the refrigerator is also acceptable. In addition, this mushroom is suitable for drying. Chanterelles dried at a temperature of +40°C are recommended to be stored in cloth packaging. Even having decreased in size many times, mushrooms retain their bright colors. By the way, after getting into boiling water, the volumes are restored. Calorie content fresh mushrooms is 23 Kcal per 100 g, for dried it increases to 261 Kcal/100 g.

Cream.

Collection time

July–October.

Similar species

Similarities False chanterelle (Hygrophoropsis aurantiaca) with Common Chanterelle based on color. There are much more differences, which is not surprising. These mushrooms not only belong to different genera, but also belong to different families.

There are several signs that allow you to easily identify the false Chanterelle. To begin with, she is real agaric, with plates reaching the stem, but not passing onto it. The leg itself is hollow. The edges of the funnel-shaped cap are rounded downwards and smooth. Plus, the mushroom lacks a pleasant aroma. And it grows not only on the soil, but also on dead wood and stumps.

Even False fox falls into the basket, there will be no harm from it. Scientific research refuted the unfair claim about the toxicity of the mushroom. It was transferred to the category of conditionally edible, that is, it requires preliminary soaking and boiling. It should be noted that noteworthy taste qualities the deceiving fox does not have it.

The second double of the common Chanterelle - Yellow hedgehog (Hydnum repandum). You can distinguish it at first glance. The lower surface of the cap of this mushroom is strewn with many small, easily broken spines. The yellow hedgehog is not only completely safe, but also a worthy competitor to the Chanterelle. Young specimens are suitable for immediate use; mature ones are recommended to be boiled to soften and remove bitterness.