Mushrooms for the table: why we love chanterelles. Chanterelle mushrooms: Where and when to collect chanterelles, beneficial properties of chanterelles, fried chanterelles with potatoes (recipe) Which chanterelles are edible

Chanterelles are edible mushrooms. Representatives of the chanterelle family number 60 species, most of which can be eaten and also used for therapeutic purposes.

Peculiarity appearance chanterelles - lack of a pronounced cap. The latter is almost completely fused with the leg. Outwardly, they resemble an umbrella turned outward.

The color of the chanterelle's mushroom body ranges from light yellow to pronounced orange. The cap is smooth, with wavy edges, depressed in the middle. Its diameter can reach 12 cm. The stem of the mushroom tapers downwards. The mushroom has a slightly sour aroma.

Chanterelle bears fruit en masse, usually growing in whole groups. It occurs between June and October in all forest areas Russia. It grows in especially large quantities after heavy rains.

The bright color of the mushrooms makes them quite easy to find. Additionally, edible chanterelle species typically grow large families, therefore, when going into the forest after the rain, you can count on a large harvest of these mushrooms.

The most common variety of this mushroom is the common chanterelle. The most common types of chanterelles are true, common and tubular.

Chanterelles include:

• amino acids;
• chitinmannose;
• vitamins A, B1, B2, C, E;
• zinc;
• calcium;
• potassium;
• chromium;
• iron;
• cobalt;
• trametonolinic acid.

The chanterelle also has a double - a conditionally edible mushroom, which is still not recommended to eat. To distinguish a real chanterelle from a false one, you need to pay attention to the following features:

• edible species always grow in whole groups;
• when pressing on the flesh, the chanterelle changes its color, and the false chanterelle retains the same color;
• Edible mushrooms have a thicker stem;
• Inedible chanterelles have an unpleasant, repulsive odor and bad taste.

Chanterelles edible species are suitable not only for preparing dishes from them: with the help of such mushrooms they treat various diseases.

Places of growth

Chanterelles grow in mixed and coniferous forests, as well as in birch groves. Groups of these fungi most often appear in places with high humidity: in moss, litter of pine needles or fallen leaves, next to rotten trees.

During periods of heavy rain, chanterelles do not rot, and during drought they do not dry out, but simply stop growing.

You can collect only undamaged chanterelles, without mold or stains. Also, you should not collect limp, flabby and withered specimens.

Chanterelles are easy to transport: they can be put in bags and not be afraid for their integrity.

Beneficial and harmful properties of chanterelles

These mushrooms are characterized by a rich composition, which determines their valuable properties. Chanterelles have the following actions:

For medicinal purposes, chanterelles are consumed in powder form or fresh: mushrooms in boiled or fried lose most of their valuable properties.

Despite the benefits of chanterelles, certain categories of people should not consume them. So, contraindications to their consumption are:

• periods of pregnancy and breastfeeding;
• individual intolerance to mushrooms;
• childhood up to 7 years.

Those who suffer from diseases of the gastrointestinal tract should treat mushrooms with special caution, since chanterelles are a difficult-to-digest product. If you have kidney disease, you should also limit your consumption of chanterelles and other types of mushrooms.

Despite the fact that most chanterelle species are edible, they can still cause harm to health if they are collected near active ones. industrial enterprises, major highways. In such places they accumulate large amounts of heavy metals and other harmful substances.

Methods for growing chanterelles at home

Chanterelles can be grown independently at home, both for personal consumption and for subsequent sale of products. To grow mushrooms on a plot, it is necessary to create conditions for their growth that are as close to natural as possible.

Selection of planting material

You can purchase ready-made mycelium in a specialized store. Another option is to collect planting material in the forest. Mushroom caps are suitable for this purpose. They need to be soaked in a container, sweetening the water, and left for 10-20 hours. You need to add sugar in a proportion of 100 g per 1 liter of liquid.

When the specified amount of time has passed, the caps of the chanterelles need to be kneaded with your hands directly in the water. Strain the resulting liquid. Leave both the solution and the pulp - both will be useful during the planting process.

Next, choose an area under the tree. It must be the same species as the tree from which the seed was collected. A layer of earth needs to be removed around it (depth - 15 cm, diameter - 1.5 m). This area should be watered in advance with a decoction of oak bark - it will help eliminate microorganisms in the soil that can destroy fungal spores.

2-3 hours after treating the soil with a decoction, water the area with a decoction of chanterelle spores. Place the remaining mush from the caps on open areas of the tree roots.

Fill the hole with the removed soil and carefully pour water over the trunk. Watering should be done moderately and regularly.

You can expect the harvest in a year, in summer time.

On winter period the area enriched with chanterelle spores should be covered with a layer of hay or dry branches.

Growing chanterelles using mycelium

Chanterelles can also be grown and propagated using mycelium, which is the small vegetative bodies of mushrooms. This method of planting is considered the most reliable, although the wait for the first harvest will be longer. The mycelium can be purchased at the store or you can collect it yourself, in the forest.

It is necessary to collect the soil that is closest to the area where the mushrooms grow. It is better to do this in mid-spring or late summer.

It is necessary to dig up several layers of earth (width - one bayonet of a shovel, thickness - 15 cm). Each lump of earth must be transported very carefully so as not to damage the mycelium threads.

After this, the fragments of soil with mushroom threads are divided into 5-10 parts and each is placed in a separate box or plastic bag. There is no need to cover them so that oxygen constantly penetrates to the mycelium.

Containers with soil should be stored in a cool place throughout the year. Such a long period of time will make the mycelium more viable. Microorganisms capable of destroying spores will die during this time.

Mycelium can germinate within 15 months, so it is important not to overexpose it.

A year later, in June, you can begin planting. Around the tree in the area you need to dig holes 20 cm deep and fill it with dry soil with mycelium, compacting it tightly.

After planting, you need to immediately water the planted area. There should be at least a liter of water per hole, and at least 10 liters on the soil around them.

In the cold season, areas with planted mycelium should be covered with leaves, dry branches, and pine needles.

There is no intensive way to grow chanterelles (in a greenhouse), since these mushrooms require natural temperature and the presence of tree roots in the immediate vicinity.

If there are no necessary trees on the site, near which chanterelles prefer to grow, then first you need to plant their seedlings. Can be dug young tree, near which there is a family of chanterelles, in the forest, capturing soil with mushrooms.

The use of chanterelles in cooking and medicine

Chanterelles are suitable not only for preparing various dishes based on them, but also for making medicines.

Chanterelles in different dishes

Chanterelles have high taste qualities Therefore, they are included in various dishes.

Before cooking, the mushrooms are processed: thoroughly washed and then dried. After this, the roots of the chanterelles are cut off and the soil is scraped off, and the broken edges of the cap are cut off.

You can store chanterelles in the refrigerator for no longer than 2 days, as they spoil quickly. Under no circumstances should they be placed in plastic bags, as the mushrooms will suffocate in them and become moldy.

The following delicious dishes are prepared from these mushrooms:

• mushroom soup;
• vegetables baked in the oven with chanterelles;
• pie with cheese and mushroom filling;
• pilaf with chanterelles;
• fried potatoes with mushrooms;
• spaghetti with mushrooms;
• creamy sauces with pieces of chanterelles;
• buckwheat porridge with fried chanterelles;
• omelette with mushrooms.

Chanterelles can also be pickled for the winter and frozen. It should be remembered that fresh frozen mushrooms are stored in freezer no longer than six months. Dried mushrooms in powder form can be stored for a year.

The use of chanterelles in the manufacture of medicines

Due to their medicinal properties, chanterelles are also used to prepare remedies for various diseases.

Before using chanterelles for therapeutic purposes, you should consult your doctor to make sure there are no contraindications.

Chanterelle mushrooms grow in forests. They can also be grown on your own plot of land in a home farm, but only extensively: such mushrooms do not grow in greenhouses. You can prepare various dishes and medicinal compositions based on chanterelles. various diseases.

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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 have no poisonous representatives; all red-haired 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. Experts say that an advantageous condition for the propagation of this type of mushroom is the alternation of coniferous trees and birch trees, and the former should be in the predominant quantity.

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. It grows both in summer and in autumn.

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 its dark color, which 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.

Funnel representative

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. The external shape of the cap 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 Negniuchnikov family. The color scheme is dominated by rich orange shades. 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 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 differ from their poisonous counterparts in a number of ways. When going to harvest chanterelles from the forest, you should pay attention to:

• smell;
• color;
• hat shape;
• worminess.

It is known that poisonous mushrooms It smells unpleasant and quite strong. 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: in edible mushrooms it is geometrically irregular and wavy along the edge, while poisonous relatives have smooth umbrellas and straight edges.

A characteristic feature of real chanterelles from 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.

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

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

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

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

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

Growth

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

Edibility

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

Cream.

Collection time

July–October.

Similar species

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

There are several signs that allow you to easily identify the false Chanterelle. To begin with, 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 if the False Fox gets 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 the deceiving fox does not have any noteworthy taste qualities.

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

Chanterelles– quite beautiful, tasty and healthy mushrooms. Thanks to their bright yellow color, they are clearly visible in the forest and difficult to confuse with other types of mushrooms.

Let's take a closer look: where and when to collect chanterelles, types of chanterelles, description and photos, useful and medicinal properties, storage and preparation for the winter.

Chanterelles - description and photo

Golden-colored mushrooms have a delicate fruity smell, slightly reminiscent of apricot.

They are common in Europe, Russia, Africa, Mexico, and the Himalayas.

Hat and leg The chanterelle looks solid, without visible boundaries, approximately the same color from pale yellow to orange.

Cap diameter 5-12 cm, irregular shape with wavy edges, funnel-shaped or concave, smooth with hard-to-peel skin.

The pulp is dense and fleshy, white or yellowish in color with a faint odor of fruit and a slightly pungent taste. The surface of the chanterelle becomes reddish when pressed.

Chanterelle leg dense, with a smooth structure, tapered at the bottom, up to 3 cm thick and up to 7 cm long.

Surface of the hymenophore represented by wavy folds falling along the stem.

Spore powder yellow color.

In which forest do chanterelles grow and when to collect them?

From June to mid-October, chanterelles can be found mainly 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; there are no poisonous ones, but there are inedible species- false fox, for example.

Common chanterelle - edible mushroom. The cap is 2-12 cm in diameter. Mushrooms with fleshy flesh, yellow on the edges and white on the cut. Common chanterelle tastes sour. Grows in coniferous and deciduous forests from June to October.

Gray chanterelle- edible mushroom. The color of the chanterelle is from gray to brown-black. The cap is up to 6 cm in diameter, with wavy edges and a depression in the center, the edges are ash-gray.

The elastic pulp is gray in color, with an inexpressive taste and no aroma.

Growing gray fox in deciduous forests from June to October. This species is little known to mushroom pickers; they avoid it.

Cinnabar red chanterelle - edible mushroom. The color of the chanterelle is reddish or pinkish-red. The cap is up to 4 cm in diameter, the leg is up to 4 cm high. The flesh is fleshy with fibers. The cap is concave towards the center with uneven curved edges. You can find the cinnabar-red chanterelle in the oak groves in the eastern part North America. Mushroom picking occurs in summer and autumn.

Velvety Chanterelle - a rare, edible mushroom. The cap is orange-yellow or reddish, up to 5 cm in diameter, convex in shape, eventually becoming funnel-shaped. The pulp is light orange with a pleasant smell. Velvety chanterelle grows in deciduous forests of eastern and southern Europe on acidic soils. This mushroom is collected from July to October.

Chanterelle yellowing - edible mushroom. The cap is up to 6 cm in diameter, yellowish-brown in color, covered with scales. The cut flesh is beige, tasteless and odorless. Can be found in coniferous forests, on moist soils during the summer.

Trumpet chanterelle - edible mushroom. The cap is up to 8 cm in diameter, funnel-shaped with uneven edges, grayish-yellow in color. The pulp is dense, white when cut, has a pleasant earthy smell and has a bitter taste. Mainly grows in coniferous forests.

Chanterelle Cantharellus minor – similar to the common chanterelle, an edible mushroom. The cap is up to 3 cm in diameter, orange-yellow in color, with wavy edges. The pulp is soft, brittle, yellow. 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 is different in color from the edges and may be covered with spots various shapes.
2. False fox usually has smooth edges of the cap - a real chanterelle is always torn.
3. At the false chanterelle thin leg, - a real fox with 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. The false mushroom has an unpleasant odor, but the edible one always smells pleasant.
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.

For freezing, use boiled chanterelles - they will not taste bitter and take up less space. If you froze them fresh and when you defrost them you find that the mushrooms are bitter, boil them in salted water, the bitterness will go into the water.

How to cook and store chanterelles?

Chanterelles boiled, fried, salted, pickled, dried.

Boil chanterelles within 15-20 minutes after boiling. If you eat chanterelles after cooking, add salt to the water. If you fry after cooking, you do not need to add salt and the cooking process in this case will not last longer than 5 minutes.

Wash the dried chanterelles and soak them for 2-4 hours before cooking. warm water. Then cook in the same water for 40 minutes.

Chanterelles are fried without boiling, but if the chanterelles are bitter, then you need to boil them.

Slice the mushrooms before frying. First, fry finely chopped onion in oil in a frying pan, then add the chanterelles. Fry the mushrooms until all the moisture has evaporated. Then add salt to taste, add sour cream and simmer until tender for 15 minutes.

Chanterelles are salted cold and hot.

Marinated chanterelles are prepared with and without pasteurization.

Marinated chanterelles with pasteurization

Thoroughly clean and wash the mushrooms, chop large ones and cook for 15 minutes in salted water with the addition of citric acid.

Place the prepared chanterelles in clean jars and pour the hot marinade, 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.

The kingdom of mushrooms is diverse. There are edible and inedible mushrooms, medicinal and suitable for human consumption. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is called so. They grow from early summer to mid-autumn, so they can be harvested several times per season.

Description and types of chanterelles

Chanterelle mushrooms include several varieties. Not all of them are edible. Distributed throughout Russia and Belarus. Thanks to special properties exported to Germany and France. Due to its immunity to the fungus fly (which makes mushrooms wormy), chanterelle is considered a kosher product for Jews.

Common yellow chanterelles are called in Latin Cantharellus cibarius. The cap reaches a diameter of 12 cm. The colors range from light yellow to orange. Pulp characteristics:

• fleshy to the touch;
• white on the cut;
• yellow at the edges.

The inner surface of the cap is folded. The leg is difficult to separate from it. Grows mainly in deciduous and coniferous forests.

Less known is the gray variety. Also edible mushrooms, painted in gray or black-brown tones. Distinctive features:

Distributed throughout America and the European part of Russia. Due to its unusual appearance, it is rarely collected.

The cinnabar-red variety also belongs to edible chanterelles. These mushrooms are pinkish or reddish in color. Small in size, with a cap diameter of up to 4 cm. They grow in the forests of America.

The medicinal properties of mushrooms are varied. They boost immunity and help fight colds. Thanks to quinommanosis, they are good remedy from helminths. A large number of vitamin A helps prevent eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - these are far from the most full list ailments that this mushroom successfully fights. Chinese doctors recommend eating it regularly for anyone who works at a computer.

Alcohol tinctures with mushroom fruiting bodies reduce the growth rate of cancer cells. The polysaccharide present in them actively fights the hepatitis virus.

In folk medicine it is used in the form of vodka tinctures. To make them, mushrooms are dried and ground into powder. For 1 liter of alcohol take one tablespoon of powder.

The resulting mixture is thoroughly shaken and left for 10 days. The bottle is shaken every day. You need to drink one tablespoon of the tincture every day. The duration of treatment depends on the disease.