11.03.2020

How to cook black chanterelle mushrooms. The funnel fungus is the best Finnish mushroom! Chanterelle yellowing and gray: the color of forest mushrooms and their description

Black chanterelles are close relatives of ordinary chanterelles, although they differ from each other in color and shape. You can prepare various dishes with these delicious wild mushrooms.

Black chanterelles can be collected in the forest

Number of servings: 4
Cooking time: 15 minutes

How to cook black chanterelles with chicken fillet

Chicken fillet- dietary product. Complete it unusual mushrooms so that your diet is not boring and bland.

How to cook:

Wash the mushrooms and cut them lengthwise, making sure that worms do not get deep into the legs. Cut the onion into half rings. Fry chanterelles with mushrooms on vegetable oil.
Season the chicken fillet with salt and pepper, fry it in vegetable oil for 2 minutes. from each side. It needs to be slightly crusty.
Place a layer of mushroom mixture on each piece of fillet, pour sour cream, salt, pepper, sprinkle with chopped herbs and grated cheese. Instead of sour cream, you can use classic unsweetened yogurt.
Cover the pan with a lid and cook the fillet over low heat for 5 minutes. Serve the dish hot.

Such a quick frying will leave the fillet juicy and tender, without drying it out.

Black Chanterelle Meatloaf Recipe

It is difficult to surprise guests with the usual meatloaf. However, if there is an unusual black filling inside the roll, it will definitely attract attention. For the dish you will need:

1.2 kg minced meat;
300 g chanterelles;
2 potatoes;
100 g semolina;
1 egg;
150 ml water;
1 onion;
300 g boiled rice;
a few white peppercorns;
cayenne pepper to taste;
salt to taste.

Cooking technology:

Grate the potatoes on a fine grater.
Mix the minced meat with semolina, potatoes, egg, water, salt and cayenne pepper. Let the minced meat brew.
Fry mushrooms with onions in vegetable oil. Salt them and add white pepper.
Place a rectangle of minced meat on foil. Place boiled rice on top of it. Place chanterelles and onions on the rice. Roll the foil to form a tight roll. Transfer it to a baking sheet.
Bake the roll for 35 minutes. at a temperature of 200°C.

Before serving, cut the roll into a slice and place on a plate. You can place the remaining ones in the center of the plate. fried chanterelles with the onions that you used for the filling. It's beautiful, and in addition, guests will be able to appreciate the pure taste of these unusual mushrooms. This roll goes well with mashed potatoes and salads. fresh vegetables.

As you can see, unusual soot-colored chanterelles go well with meat and poultry. They make the dish elegant and festive.

Little-known edible mushrooms, as a rule, do not inspire much confidence at first glance, so only well-informed mushroom pickers dare to collect them. Some of these species - such as the black-gray funnel-shaped funnel (black chanterelle) - due to their discreet coloring, can be difficult to detect. However, an experienced collector who has learned to look for these dark “horns” very quickly fills the basket with them.

The edible funnelweed (Craterellus cornucopioides) is a member of the chanterelle family. Known by other names - black horn, funnel-shaped funnelwort, horn-shaped craterellus, gray funnelwort, black chanterelle.

This mushroom is characterized by the following characteristics:

fruiting body up to 10 cm high;
the cap with rolled edges has the shape of a very deep funnel with a diameter of 3 to 5 cm. The inside is grayish-black, with a brown tint in young fruiting bodies. The outer side is grayish-white, tuberous, and wrinkled; as the spore matures it becomes powdery, grey-gray;
This species does not have pseudoplates or similar longitudinally folded structures;
spores are light;
a very short leg, up to 0.8 cm thick, has the color of a cap, and is narrowed towards the base;
the pulp is grayish, tender, thin, has a weak mushroom taste and aroma, which intensifies when dried.

Distribution and fruiting season

The funnel-shaped funnel grows in North American and Eurasian forests, lowland and mountain. Prefers a mixed and deciduous composition of tree species, inhabits open, sufficiently lit places with well-moistened clay, calcareous soil. It readily settles on the fallen leaves of oaks and beeches, forming large clusters. Fruiting bodies begin to grow in June and are found in warm autumn until November, but maximum yields are typical for August-September.

Similar species

According to the description, the horned funnel is most similar to the related gray fox, otherwise the gray funnel (Cantharellus cinereus), similar in color and tendency to grow in large groups. The main difference is the pseudoplates, which are absent in the funnel funnel, but are present in the edible gray chanterelle.

The black chanterelle differs from the inedible brownish-black goblet (Urnula craterium) by the edges of its cap, which are distinctly curled outward.

Edibility

In our country, the funnel mushroom is classified as an edible mushroom of the 4th taste category, but in Western European countries it is considered a delicacy. For mushroom cooking, only the “funnels” themselves are used without rigid base legs. They are cleared of forest debris and either sent to dry or washed and then used in stir-fries, soups, sauces and stews. Dried “horns” become brittle, are easily ground into powder and are used as a seasoning and flavoring agent for delicious sauces.

Black chanterelles are edible mushrooms with a special shape and dark color, hardly noticeable among the fallen forest foliage. However, in mushroom season real experts will definitely collect them in quantities sufficient for culinary use and aromatic preparation in dried form.

In some forests of Finland, whose climate is almost no different from Karelia and many regions of the Russian North, amazing mushrooms - mustatorvisieni, considered a delicacy throughout Europe, but for some reason little known in Russia. The scientific name of these mushrooms that look like black, gray or brown flowers or curled dry leaves, funnelwort, and Latin - Craterellus cornucopioides.
Why is it so and why is it so little popular in Russia?

The name “gray fox” is considered incorrect, although it is used everywhere on the Internet. Moreover, in Russia Craterellus cornucopioides is classified as a fourth category mushroom and is not very favored, noting its low taste. But in Finland - and other foreign Europe, judging by Wikipedia - on the contrary, it is considered a delicacy.

I myself met mustatorvisieni in Finland a few years after moving. I remember that we sailed to the island on a motor boat precisely in order to find and collect these mushrooms, which do not grow everywhere, but you need to know the places. So a neighbor showed us this on one of the surrounding islands. He brought us to the most ordinary clearing - collect. And he immediately bends down and puts something in the bucket. And I stand and see nothing around. Then the husband came up and said: “You’re standing on mushrooms, here they are, look carefully!”
Only when I knelt down did I see these mystical funnels and - let's collect. And you get up and again you don’t see anything.
Indeed, the funnel funnel is very difficult to distinguish in dry grass.

Actually, this is some kind of alien and mystical mushroom. Recently we went on a motorboat to the islands with a friend: we searched and searched in the same place, completely despaired of finding it, only a few things - we didn’t see that’s all, out of grief we decided to go home - and then on the way back we saw entire colonies: as if The funnel-worm took pity on us and decided to show himself. And again we collected four buckets!

Of course, I can only make my own guesses about the reasons for the popularity of the funnelfish in Europe. They are connected with the difference between the modern European attitude towards mushrooms and the Russian one: Europeans in last years More and more mushrooms are being collected in which worms do not live at all and which do not need to be peeled, the skin removed from the stem, like the boletus, or the cap, like the russula, but only washed. This is why, for example, Finns prefer chanterelles and funnel mushrooms to other mushrooms.
However, funnel mushroom has one more advantage: dishes with it have a very distinct mushroom flavor, much more noticeable than other mushrooms, and lasts especially long when dried.

In Russia, especially in St. Petersburg, porcini mushrooms, similar to white boletus and boletus, are probably more associated with the mushroom as such, as well as russula, which is traditionally used for frying. Not all families even collect honey mushrooms, let alone the funnel mushroom. The unpopularity of the funnel mushroom is also due to the fact that cheese soups, where it is especially good, are not prepared as often in Russia as in Europe. Well, seasonings and sauces in which it is used are not often found on the table of Russian cuisine.

Therefore, I will tell you how mustatorvisieni is prepared in my husband’s family.

Dry in the dryer funnel-shaped funnel for the winter. 4 more buckets are waiting their turn for drying.
Before drying, each mushroom, similar to a petunia flower, only dark in color, should be divided into two parts: it tears easily, so we use our hands, no knife is needed. This needs to be done in order, firstly, to remove snails, which really like to get into it and other dirt, and, secondly, this way it dries faster.

After drying, the mushrooms, which take up very little space when dried, are best placed in paper boxes, and some are ground in a coffee grinder to obtain a powder. showed it here. This gives them an amazing taste! With a much stronger mushroom flavor than even dried whites.

And for soup you can use both powder and whole dried halves of mustatorvisieni, only in this case they must first be soaked for two hours in cold water and then cut into pieces. I have never eaten a more delicious mushroom soup, just some kind of Finnish mushroom fondue, not soup! I'll tell you about it in the next culinary post.
Also, the funnel-shaped funnel is added to, a traditional dish in Finland.

Chanterelles are quite popular and edible mushrooms of the chanterelle family. If you turn to the Old Russian reference book, you can find out that “fox” is translated as “yellow”. It is thanks to their color and pronounced characteristics that it is quite difficult to confuse such a forest gift with others.

Information about species diversity And healing properties interesting, it surprises beginners and experienced lovers of forest inhabitants.

Chanterelles are quite popular and edible mushrooms of the chanterelle family.

The peculiarity of the body structure of chanterelles, their difference lies in the fact that the upper part and the leg exist as one whole. Single formation, without the usual top-set cap and detachable stem. Their color is approximately the same: from light sunny to red (orange).

The diameter of the upper part is approximately 5-10 cm, the shape of the cap is flat, the edges are curved and wavy. Mushroom pickers compare it to “the shape of an umbrella turned inside out.” If you touch it, it is smooth, and the skin is difficult to separate from the pulp.
The color of the edible part of the chanterelle is yellowish and sometimes white. The taste is slightly sour. Some people experience a faint taste of dried fruit. If you press lightly, the surface takes on a reddish tint.
The leg is usually the same color as the cap, sometimes a little lighter. The structure of fibers and spores is smooth and dense. It reaches 5-7 cm in length and 1-2 cm in thickness. The shape of the base is uniform and slightly narrowed downward.

Chanterelles usually grow in fairly large groups. They show up well among the grass immediately after heavy rain. They grow among coniferous and mixed trees, near spruce or pine trees.

Useful properties of chanterelles (video)

Places and times for collecting chanterelles

The time for collecting red finds begins at the beginning of the first summer month– June and lasts until mid-autumn (October). The places where they are most often found are characterized by damp terrain, the presence of moss or a large pile of fallen leaves. In addition, they are often found in areas with temperate climates.

Gallery: chanterelle mushrooms (25 photos)

Edible types of chanterelle mushrooms

Mushrooms have an unusual taste that other mushrooms do not have. Such uniqueness makes the forest gift desirable among lovers quiet hunt. Despite General characteristics family, there are different species of the same mushroom.

The common type has become quite popular among all subgroups. This variety is one of the edible and useful finds of foresters. Its upper dome usually grows and increases in size. In the family you can find different heads: from 2 to 10 cm. The color of the hat merges into red. Upon closer examination, it allows you to see a different range. Ranging from a pale yellow tone to a dark bright orange. The taste is a little sour.

The skin is difficult to separate from the body. The flesh is yellow at the edges, paler in color when cut. The color of the leg is exactly the same as the dome head. Its thickness is 1-3 cm, and its length is 4-7 cm. It is important to know that due to the presence of the substance quinomannose in the pulp, the mushroom does not attract pests; worms and insects bypass the forest bounty. This subspecies usually grows in deciduous and coniferous forest belts. Growth time is the beginning of summer (June) until the end of August.

White chanterelle

Mushroom pickers also call such subgroups “light” or “pale”. This species belongs to the edible and healthy varieties.

The volume of the cap of the white chanterelle is usually from 2 to 5 cm, but there are also “giant” domes, the size of which reaches 10 cm. Distinctive feature The white chanterelle is the shape of the cap. It is funnel-shaped with curved edges. The stem of the mushroom is yellowish. Up to 5 cm in length and up to 1-2 cm in thickness. The bottom of the leg usually resembles a cylinder, the top is cone-shaped.
The pulp of this subspecies is dense. Unfortunately, this is a rather rare variety.

It is not so easy to find them, however, they are very tasty, so they are looked for, hoping for a successful result.

White chanterelle

Black foxes

This is a distant relative of the common chanterelle. However, according to appearance they are very different. The mushroom is dark in color, resembling the description of soot or coal.

The diameter of the upper part reaches 8 cm. The pulp is tube-shaped. The edges are uneven. The base is 1-2 cm long, gray in color. Stiff leg, slightly narrowed at the mycelium.
Spore powder white. The body of the black fox is gray, brittle and has absolutely no smell.

The black chanterelle harvest season begins in July and ends in September. It grows in deciduous or mixed forests. They grow in small groups.

How to distinguish a false chanterelle from a real one (video)

Faceted chanterelle

This mushroom is very common in the forests of North America. The body shape of the faceted chanterelle is funnel-shaped, with a diameter from 3 to 10 cm and has a dark orange color.

The upper part looks like a hat with wavy edges hanging down. Although the flesh of the mushroom is quite dense, it is very fragile and has a rather pleasant smell.
The size of the stem is about 2 - 2.5 cm. The mushroom can grow both in groups and individually. The faceted chanterelle season begins in summer and ends in early autumn.

Faceted has some special nutritional qualities. The fact is that it contains paintings, thanks to which it prevails over some edible mushrooms and even some vegetables.

In addition, this type of chanterelle has a number of medicinal properties and qualities. It is used by obese people. Some substances contained in the faceted variety help with acute inflammation. It has immunostimulating and antitumor properties.

Chanterelle faceted

This group has several more lower parts: the lobe is tubular, funnel-shaped. The upper part is small in size, usually reaching 5 cm. If the mushroom is young, then its cap is smooth, slightly convex. In adult specimens it is already sharper and has a funnel shape.

The skin is covered with small scales and feels similar to dark velvet fabric to the touch. The color of the hat is always different, rarely the same color in one family. It can be dark, yellow, or bright orange. It has various shades from the brown color palette.
The base of the mushroom bowl is cylindrical in shape, thin in volume, and sometimes bends. It reaches a height of 3 to 8 cm. A thickness of 5 to 10 cm.
The color of the thin leg can be light yellow, however, where the cap transitions into the leg, the shade is always darker, which is noticeable even with the naked eye.
The pulp is dense, but very thin. Usually has a yellow or white tint. In addition, the pulp of young trumpet chanterelle is very pleasant to the taste and has an unusual aroma. The pulp of an adult specimen is bitter.

You can find such a fox in northern forests with a temperate climate. Usually this coniferous forests. Grows in shade or in moist soils. It is difficult to find her, as she hides among the moss and grass. It begins to bear fruit in August, the last ones are found in September. From this variety you can cook a delicious soup, prepare a dry powder, fry, pickle or freeze for the winter. Considered a delicacy.

Velvety Chanterelle

This type of chanterelle is very rare. It is edible.

The hat of this species is velvety. It measures from 4 to 5 cm. In small finds the dome is convex, but in adults it transforms and becomes more funnel-like.
The height of the leg is small 2-3 cm, rarely, but can rise up to 7 cm. It is slightly narrowed near the ground.
The color of the cap is always different. It can be either bright orange, red or light yellow. Due to the fact that the edges of the cap are wavy, the mushroom becomes curly. The mushroom content is tender and velvety. It has a pleasant aroma, but the taste is somewhat sour.

Velvety is a lamellar type. The plates are thick and rough. There are veins between them. This is a very demanding mushroom in terms of climate and soil. They can be found in the southeast of European territories. They are usually collected from mid-July to October. The nutritional value of such a forest find is as high as possible. They are very often used in culinary recipes; they are rich in healing ingredients and have a special pleasant taste. Chefs prepare real masterpieces from them.

Velvety Chanterelle

Yellow chanterelles

The hat of this species is orange-yellow, and sometimes the color of egg yolk.

The dome is convex, elongated and flat, depending on the time of growth. The upper part measures from 5 to 10 cm.
The skin is smooth to the touch, with wavy, rounded edges.
The flesh of the mushroom body is dense and always the same color as the dome.

The taste is different from others: a little spicy, with a pleasant forest smell. The spore powder turns yellow after processing. The collection season for this subspecies begins in June and ends in late autumn. They grow in forests with various types trees: mixed and deciduous forest areas. They hide in mosses, grass, and damp soils.

Yellow chanterelles

How to distinguish false chanterelles from true ones

As it turns out, chanterelle is a very tricky mushroom, which explains its name. You need to know its characteristics very well in order to distinguish poisonous false chanterelles from true edible representatives of the family.

The first difference is in color and shape. You can immediately determine false mushroom or not. The real color is usually attractive: yellow, orange, cream. The false one looks very bright, defiant and intimidating. Usually these are brown, fiery orange shades.
Also distinguish false fox possible on the surface of the cap. In the “false fox” it is smooth, even and clean. Up to 6 cm in size. A real chanterelle has a large dome, the shape always does not have the correct outline, and the edges are wavy.
You can distinguish a chanterelle by its base – the leg. Experienced mushroom pickers first study it for density. If it is thick and quite strong, they have a genuine specimen. And if the leg is thin and hollow inside, then it is a dangerous double.

How to cook chanterelles (video)

Nutritional value and beneficial properties of chanterelles

The nutritional value is very high, and the calorie content is low. The fact is that they contain such vitamins as: in A, B2, C, PP. They also contain a lot of manganese, potassium, copper and cobalt. That is why the components make the forest guest healing, universal in the fight against many pathologies. Some of them can be listed: