Chanterelle mushrooms - photo and description. Chanterelle (Cantharellus cibarius) What type of mushroom are chanterelles?

Chanterelles are one of the most desirable to collect. They grow separately, are scattered in groups and sometimes form large families In the woods. The pulp is thick, hard, and the smell is similar to apricot. Chanterelles are one of the most prolific mushrooms and have many varieties. Although it is sometimes difficult to distinguish between varieties, chanterelles are generally easy to identify.

Distinctive features of chanterelle mushrooms

Edibility of chanterelles

The mushrooms have a faint apricot-like odor and mild taste. Chanterelles are a choice used in risotto dishes and omelettes, and they certainly have enough flavor to make delicious soups or sauces.

Types of chanterelles

Distributed in Europe and North and Central America, Asia and Africa. This is something that even an inexperienced mushroom picker can easily identify.

Medium sized yellowish, white, orange-yellow and rarely Pink colour. The gills are the same color as the rest of the mushroom.

hat

At first it is convex, with a curled edge(s), but as the mushroom ages, it becomes funnel-shaped with a wavy edge. It can be quite irregular shape. Older specimens are more orange, especially after a few rains. Specimens that receive a lot of sun discolor to a whitish color and have a slightly leathery appearance. In moist, mossy areas with shade, green moss forms on the caps of chanterelles.

Gills

They look like ridges that are quite wavy and always run down the leg.

Leg

The stem is usually as long as the cap is wide and the same color as the rest of the mushroom. The pulp is yellowish-white. The spore print is whitish or slightly yellow.

Enthusiasts begin searching for the mushroom in late spring, after the rains. Sometimes when the weather is humid, the fruiting body of the mushrooms is soggy with reduced quality. Depending on the region and latitude, July-October is the period when fruiting of the common chanterelle reaches its peak.

hat

Barely convex when young. The edge subsequently widens, in the form of a wavy blade. The surface is villous-scaly, especially near the edge. Grayish color with brown shades. The intensity of the tone depends on age and environmental conditions, it is lighter in dry weather and darker in humid weather.

Hymenophore

Formed by gills and folds, spaced and branched, very noticeable when fully developed, the color of this pseudohymenophore is gray with shades, bluish in young individuals, eventually acquiring a dark gray color after the spores mature.

Leg

Curved, grooved, spreads out like a fan during the development of the hymenophore. The color is similar to the shade of the cap, a little lighter, sometimes slightly faded near the base.

Habitat

This mushroom is not often encountered by mushroom pickers. In the growing areas there are quite a lot of gray chanterelles in deciduous forests, where they prefer chestnut groves and calcareous soils.

Recognized by the characteristic flamingo-pink color and the presence of false gills on the underside of the cap. The mushroom is smaller and more graceful than other chanterelles and grows in deciduous forests.

Chanterelle cinnabar is mycorrhizal with hardwoods, especially beech and oak, aspen and other hardwoods. Grows alone, scattered or in a community in summer and autumn.

hat

Convex or broadly convex, bald, dry at a young age, becomes flat or shallowly sunken, enlarges and appears wavy. Color ranges from flamingo pink to "cinnabar red", pinkish orange or reddish orange.

The lower surface has well-spaced, well-developed false gills that run along the stem; Cross-veins often develop and are cap-colored or slightly paler.

Leg

Smooth in youth, but in maturity tapers towards the base, hairless, dry, colored like a cap or paler. The basal mycelium is white to pale yellowish in color. Pulp: whitish or the color of the cap, does not change color when cut. Smell and taste: the smell is sweet and aromatic; the taste is not distinctive or slightly spicy.

The symbiotic mushroom grows under deciduous trees (chestnut and beech) and less often under coniferous trees. The fruiting period is summer and autumn.

hat

The mushroom is recognized by its thin and irregularly shaped cap, with a flexible surface, a bright orange cuticle and a wavy edge. In youth, the cap is convex and then funnel-shaped; the cuticle is finely scaly, orange or orange-pink, and fades with age.

Stem

The legs are straight, thick, paler in color than the cap.

Hymenophore

Lamellar, moderately branched, forked or reticulated, in the color of the cap. Flesh: Firm, whitish, yellowish or slightly pinkish. Exudes a faint apricot scent.

Found in Asia, Africa and North America singly, in groups or in clusters under deciduous trees. The mushroom produces fruiting bodies in summer and autumn

hat

Funnel-shaped top and wavy edges. The surface is dry, lightly covered with a layer of fine fibers, deep bright orange-yellow. Older specimens turn yellow, the outer edges of the cap become pale yellow, and in younger specimens they bend downward.

Hymenophore

The spore-bearing surface is initially smooth, but gradually channels or ridges develop on it. Small gills look like veins, less than 1 mm wide. The color is pale yellow and the same as the surface of the stem.

Stem

Quite thick, cylindrical, tapering towards the base. Inside, the legs are filled with fleecy mycelium, solid. Rarely are the fruiting bodies united with the stems at the base.

Pulp

Solid or partially hollow (sometimes due to insect larvae), pale yellow in color.

A unique species, highly valued by gourmets, which is easily recognized by its “trumpet” shape, thin and small fleshy, brown and fringed cap. The stem is bright orange and internally empty.

hat

At first, deep in the center, it is convex, in the shape of an oblong tube, then it is more open, expanding, the edge is sinuous, lobed, sometimes jagged. The color is reddish-brown, the bottom is orange or darker brown-gray.

Hymenophore

Almost smooth and round, with slightly raised veins, sinuous and branched. The color is creamy yellow, orange-yellow, sometimes with a hint of pink, but the color is always less bright than that of the cap.

Stem

Tubular, hollow, smooth, straight or curved, very variable in shape, resembling a funnel with longitudinal grooves. The color is orange or egg yolk, sometimes with a hint of pink. The mushroom has a strong smell of fresh plums and a sweet taste.

Habitat

A symbiont mushroom that grows from late summer to late autumn, in groups of hundreds of specimens in coniferous (near pine) and deciduous forests.

It forms mycorrhizae with coniferous trees in moss or on well-rotted, moss-covered logs in swamps.

hat

At first more or less convex, it soon becomes vase-shaped, at the final stage holes form in the center. edges in mature age wavy. Smooth, sticky or waxy when fresh. The color ranges from dark yellowish-brown to blackish-brown, becoming greyish-brown or grayish with age. Sometimes radial patterns are slightly visible.

Hymenophore

Descends along the stem. Young mushrooms have ridges and folds. With age, false gills develop, which often branch and have cross-veins. The color is yellowish to grayish or brownish, sometimes slightly lilac.

Leg

It becomes empty with age, bald, with a waxy coating. Color ranges from orange to orange-yellow when young, dull yellow to brownish-orange as it ages. The basal mycelium is whitish to pale yellow. The taste is not distinctive; the smell is not obvious or slightly aromatic.

What is the difference between false chanterelles and edible ones?

2 types of mushrooms are confused with chanterelles:

Orange talker (inedible)

The fruit bodies of the mushrooms are yellow-orange with a funnel-shaped cap up to 8 cm in diameter, which has a felt surface. Thin, often forked gills on the underside of the cap run along the smooth stalk. Reports on the edibility of the mushroom are not always reliable. The mushroom is eaten, although it is not particularly aromatic. Some authors report that it upsets the gastrointestinal tract.

Omphalote olive (poisonous)

An orange gill mushroom that, to the untrained eye, looks similar to some species of chanterelle mushrooms. Distributed in forested areas of Europe, where it grows on decaying stumps and roots of deciduous trees.

Unlike chanterelles, olive omphalotes have real, sharp, non-bifurcating gills. The inside of the leg is orange, chanterelles have a lighter inside.

How to distinguish false chanterelles from real ones - video

Benefits of chanterelles for human health

Like any other forest mushrooms, chanterelles are a tasty and healthy food that contains:

• a large number of vitamin D2, it helps the human body absorb calcium;
• significant amount of protein;
• vitamin A;
• potassium;
• iron;
• chromium;
• eight essential amino acids that are valuable for the human body.

This type of mushroom is quite intolerant to increased levels nitrogen and does not occur in areas with high levels of air pollution. It is a mycorrhizal species and is therefore always associated with trees that do not adversely affect human health, including oak, beech, pine and birch.

Edible types of chanterelles are not harmful to humans if properly prepared and consumed, like any other mushrooms. Pregnant women, children and the elderly should eat with caution.

How chefs prepare chanterelles

There are many different recipes for preparing chanterelle dishes in the world. Some people use them in soups, others make pasta sauces from them, and others salt them. Gourmets consume it with sweets and jams. In the end, no matter how you prepare the chanterelles, they are delicious!

Chanterelle is a truly wonderful mushroom when fried. Once dried, it is an excellent seasoning for dishes when used in small quantities. When used in large doses, it becomes an excellent natural flavoring agent.

The taste makes chanterelle suitable for chicken, veal, pork, fish, vegetables, rice, pasta, potatoes, eggs, nuts and fruits. It is not recommended to mix chanterelles with strongly flavored products.

Vinegar, oil or mushroom-flavored liqueur are prepared from ground chanterelle powder.

Chanterelles in the national economy

Chanterelles were used to dye wool, fabrics and paper; they will give a muted yellow color to the processed materials.

Chanterelle mushrooms - video

Among the many mushrooms, the most popular are chanterelles. These are edible mushrooms whose color ranges from pale yellow to orange. They have a rather unusual shape - the center of the cap is concave inward, the edges are curled and uneven.

The chanterelle's leg is small, strong, and the same color as the cap. It should also be noted that the lower part of the mushroom grows tightly together with the upper. The mushroom itself is small - the diameter of the cap is from 2 to 10 cm.

Types of chanterelles

Representatives of the Chanterelle family have about 60 species, most of which can be eaten. Here are the most common types of chanterelles:

Mushroom suitable for human consumption. The diameter of the cap varies from 2 to 10 cm, the stem – up to 7 cm. The color is pale yellow or yellow. The lower surface of the cap is covered with folds. The skin is smooth and does not separate from the chanterelle pulp. This mushroom grows in coniferous and deciduous forests with summer period and until mid-autumn.

Edible mushroom. Small in size - the cap is up to 4 cm in diameter, the stem is 2–5 cm. The color of the mushroom ranges from pale red to red. The shape of the hat resembles a funnel. The favorite habitat of the cinnabar-red chanterelle is a deciduous forest, and especially an oak grove. These mushrooms are collected from mid-June to early October.

Velvety Chanterelle

An edible mushroom that can hardly be found at the edge of the forest. The color is the same as the common chanterelle. The mushroom is aromatic and sour in taste. The velvety chanterelle usually grows in deciduous forests from mid-summer to early autumn.

Edible mushroom. The cap is up to 6 cm in diameter, the leg is up to 8 cm in height. The color of the cap is dark gray. The flesh of the gray chanterelle is elastic, pale gray in color. The gray chanterelle does not emit a distinct smell or taste. Typically, this species of chanterelle is found in mixed and deciduous forests from summer to mid-autumn.

Faceted chanterelle

Edible mushroom of small size (2–12 cm). The color of the cap is rich yellow or orange. The mushroom has a rather dense pulp with a distinctive smell. Mushroom pickers collect faceted chanterelles in oak groves from July to mid-October.

Characteristics of the common chanterelle

The common chanterelle is also called the real chanterelle or cockerel. It is the most common species in its genus. The mushroom is quite small: the diameter of the cap rarely exceeds 10 cm, the height of the stem is between 4–6 cm, and its thickness is 1–3 cm.

The chanterelle's cap smoothly transitions into the mushroom stem due to its funnel-shaped shape. The skin of the chanterelle is smooth to the touch and matte. It is difficult to separate from the dense pulp. The lower surface of the cap is covered with folds that run down the stem. The common chanterelle exudes a pleasant fruity aroma.

Also, real chanterelle is distinguished by the fact that the pulp does not contain worms and insect larvae. After ripening, the mushroom does not rot, but simply dries out. This is due to the peculiarities of the chemical composition of chanterelles.

Due to its color, the fox often becomes the prey of a “silent hunt”, as it is easy to notice and grows in large groups. Most often, chanterelle grows in areas with high humidity, in mixed and coniferous forests, especially in well-lit areas in fallen leaves, moss or dried grass.

Chanterelles begin to be collected in mid-July and end in October. Chanterelles grow in large numbers after heavy rains. Gather better than chanterelle pale yellow in color, since overripe mushrooms have a bright orange color, they should be avoided.

False chanterelles

The common chanterelle has many counterparts, among which there are conditionally edible and poisonous mushrooms. Most often, real chanterelle is confused with velvety chanterelle or faceted chanterelle, since at first glance they appearance very similar to the common chanterelle. But the color of the velvety chanterelle is more saturated and tends towards orange, and the faceted chanterelle has a surface under the cap that is smoother than that of an ordinary chanterelle, and the flesh is not elastic, but brittle.

Orange talker or false fox

It has a great resemblance to the common fox due to its color. But these mushrooms belong to different families. Recently, the orange talker has been considered conditionally edible mushroom, which requires thorough processing before consumption. But the false chanterelle does not have any pronounced taste.

Yellow hedgehog

Also a double of the common chanterelle is yellow hedgehog. A distinctive feature of the twin mushroom is small spines on the surface of the cap. Yellow hedgehog is an edible mushroom; young mushrooms of this species can be immediately used for cooking, while more mature ones require additional processing to improve the taste.

Omphalote olive

The most dangerous double of the fox can be called Omphalote olive because it is poisonous. But in our area it is almost never found.

So, in order for real chanterelles to end up in the basket, you need to pay attention to:

1. Mushroom color. The common chanterelle's cap color is pale yellow and monochromatic, while the false chanterelle's cap color ranges from orange-yellow to red-brown.
2. hat. A real chanterelle's cap has uneven, curved edges. Smooth edges are observed in twin mushrooms.
3. Leg. The common chanterelle's legs are not hollow and very dense, false chanterelle hollow leg.
4. Smell. Common chanterelles have a pleasant fruity aroma; false chanterelles do not have a distinct odor.
5. Presence of worms or insect larvae. Common fox differs from its false counterparts in the absence of any larvae and wormholes.

Composition and beneficial properties of chanterelles

The common chanterelle can be called a record holder among mushrooms for the content of vitamins and microelements in its pulp. Among the vitamins, vitamin A, B1, PP should be noted. The following components make the chanterelle unique:

It should be said that the beneficial properties of chanterelle can only be obtained through proper processing of mushrooms. Otherwise, all medicinal substances will be destroyed.

Treatment with chanterelles

Based on their chemical composition, chanterelles are very useful assistants in the fight against:

• Infectious diseases. IN folk medicine Chanterelles have long been used to treat sore throat, bronchitis, and furunculosis.
• Tuberculosis. Thanks to the powerful active substances contained in chanterelles, treatment is more effective and recovery occurs faster.
• Diseases of the liver and pancreas.
• Overweight.
• Worm infestations.

How to prepare and preserve chanterelles for medicinal purposes

But before you use chanterelles for treatment, you need to properly collect them and subject them to the necessary processing.

It is necessary to remove dirt and debris from the collected mushrooms with a dry brush. The more carefully you do this, the longer their shelf life will be. There is no need to wet fresh chanterelles. After this, you can store the chanterelles in the refrigerator for no more than 10 days.

The flesh of dried chanterelles can become rubbery, so they are usually ground into a powder that has a shelf life of about a year. In this case, the temperature when drying mushrooms should not exceed 40°C.

Accordingly, for medicinal purposes, chanterelles are eaten fresh or in powder form. The powder is added to prepared dishes. Boiled and fried mushrooms will have much less nutrients.

Contraindications

Among the contraindications to the use of chanterelles are:

• Individual intolerance to chanterelles or mushrooms in general.
• Age up to three years.
• Pregnancy.
• Breastfeeding period.

People suffering from diseases of the gastrointestinal tract should treat chanterelles with caution, since mushrooms are difficult to digest foods. It is also important to pay attention that the chanterelles were collected in an environmentally friendly area and were not overripe.

Chanterelle recipes

Chanterelles are widely used in the preparation of various dishes, and therefore are a welcome find for any mushroom picker. Both fresh and dried mushrooms are used in cooking. Here are some recipes for cooking chanterelles.

Country-style chanterelles

Will need:

• 500 g fresh chanterelles,
• 3 tbsp. spoons of chopped onion,
• 100 g vegetable oil,
• ground black pepper, salt.

Preparation:

1. Boil the prepared mushrooms in salted water and chop.
2. Heat oil in a large frying pan.
3. Place the mushrooms in a frying pan along with the onions, add salt and pepper.
4. Simmer over low heat for about an hour.
5. Before serving, sprinkle with chopped herbs.

Salad with chicken and mushrooms

Will need:

• 150 g boiled chicken,
• 250 g boiled chanterelles,
• 30 g cheese,
• 2 boiled eggs,
• 1 pickled cucumber,
• 1 onion,
• 1 tbsp. spoon of vegetable oil,
• 4 tbsp. spoons of mayonnaise,
• greens, salt.

Preparation:

1. Chop the onion and fry in oil.
2. Grate the cheese on a coarse grater.
3. Chop the eggs.
4. Cut the mushrooms, chicken and cucumber into strips.
5. Combine the prepared ingredients, add salt, add mayonnaise and mix.

Mushroom sauce

Will need:

• 150 g dried chanterelles,
• 100 g flour,
• 100 g butter,
• 200 g sour cream,
• salt, ground black pepper.

Preparation:

1. Soak the mushrooms, boil and chop.
2. Strain the broth.
3. Saute the flour in oil, then gradually pour in the broth, salt, pepper, sour cream, mushrooms and boil.

Thus, the fox is very useful mushroom with a unique composition. It is used not only as an ingredient for various dishes, but also as medicinal product. It is important to distinguish the common chanterelle from its dangerous counterparts. You should also pay attention to contraindications for eating chanterelles. If you follow all the rules for collecting and preparing, chanterelle dishes will delight you with excellent taste.

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (indefinite position)
• Order: Cantharellales (Cantharellales)
• Family: Cantharellaceae (chanterelles)
• Genus: Cantharellus (Chantelle)
• View: Cantharellus cibarius (Common Chanterelle)

Other names for the mushroom:

Other names:

• The fox is real

• Yellow chanterelle
• Chanterelle
• Cockerel

Common chanterelle, or The fox is real, or Cockerel(lat. Cantharēllus cibārius) - a species of mushrooms of the chanterelle family.

Description

Hat:
The chanterelle has a cap that is egg- or orange-yellow (sometimes fading to very light, almost white); The outline of the cap is first slightly convex, almost flat, then funnel-shaped, often irregular in shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.

Pulp dense, elastic, the same color as the cap or lighter, with a faint fruity smell and a slightly pungent taste.

Spore-bearing layer in the chanterelle it is folded pseudoplates running down the stalk, thick, sparse, branched, the same color as the cap.

Spore powder:
Yellow

Leg the chanterelles are usually the same color as the cap, fused with it, solid, dense, smooth, narrowed towards the bottom, 1-3 cm thick and 4-7 cm long.

Spreading

This very common mushroom grows from early summer to late autumn in mixed, deciduous and coniferous forests, at times (especially in July) in huge quantities. It is especially common in mosses and coniferous forests.

Similar species

It looks vaguely like a common chanterelle. This mushroom is not related to the common chanterelle (Cantharellus cibarius), belonging to the Paxillaceae family. The chanterelle differs from it, firstly, in the deliberate shape of the fruiting body (after all, a different order is a different order), an inseparable cap and stem, a folded spore-bearing layer, and elastic rubbery pulp. If this is not enough for you, then remember that the cap is orange, not yellow, and the stem is hollow, not solid. But only an extremely inattentive person can confuse these types.

It also resembles the common chanterelle (to some inattentive mushroom pickers). But to distinguish one from the other, you just need to look under the cap. In the hedgehog, the spore-bearing layer consists of many small, easily separated spines. However, it is not so important for a simple mushroom picker to distinguish a hedgehog from a chanterelle: in the culinary sense, they are, in my opinion, indistinguishable.

Edibility

Undisputed.

Notes

1) The chanterelle mushroom is not wormy (well, except in special cases). 2) The chanterelle mushroom rots very neatly - clearly changing color and consistency at the point of rotting; You can always say - this is still rotten, but then it’s not. 3) The chanterelle mushroom has no internal structure - it is completely uniform within its own boundaries!

There is also an alternative, white fox. Somewhere a long time ago I saw that it was distinguished as a separate species, but where? This is not in the literature that I currently use. Well, God be with them. The main thing is that we know that in deciduous forests, on the edges, and in the grass, a mushroom grows, indistinguishable in shape from a chanterelle, but white, denser and neater. And this is good, because uniformity, on the contrary, is very, very bad.

On the other hand, I know an easy way to turn a white fox into a yellow one. You just need to put it in water and leave it like that for several hours. After doing this simple experiment, you will be very surprised.

Real chanterelle Grows in numerous groups
The fox is real in the photo

The fox is real is a widespread edible mushroom characterized by high yield. It grows in numerous groups, forming so-called witch circles or wide stripes, from mid-July to mid-October, with peak fruiting occurring in July-August. You need to look for it in damp, open areas of coniferous or deciduous forest.

The initially flat-convex mushroom cap with wavy edges gradually becomes funnel-shaped, its edges become thinner and uneven. Its diameter is about 10–12 cm. The surface of the cap is forest mushroom Chanterelles are smooth, matte, whitish or bright yellow in color. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stalk.

The plates are folded, descending far onto the stalk, branched, thick, sparse. The leg smoothly expands upward, without a discernible border, turning into a cap, dense, yellow, smooth, up to 7 cm in length and 3 cm in thickness, cylindrical, solid.

The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, and is almost never wormy.

The real chanterelle mushroom belongs to the third category of mushrooms and has a high nutritional value thanks to the vitamins and microelements contained in its tissues. It can rightfully be called a universal mushroom that lends itself to all types culinary processing, demonstrating good taste.

Goes into preparations for canning. Used boiled and fried without pre-treatment. It is prepared for future use in the form of boiled canned food (in jars), and can also be used for pickling and salting (hot method).

The main characteristic of the real chanterelle mushroom is its high carotene content, much higher than in all other well-known mushrooms. In addition to carotene, this mushroom contains many other vitamins and has antibacterial properties. In some countries, chanterelle is used to prevent cancer.

The humpbacked fox grows in small groups Humpbacked fox in the photo

Humpbacked fox, or cantarellula, is a rather rare edible in Russia agaric, giving consistently high yields every year. It grows in small groups from mid-August to September, but produces especially abundant harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this type grow? You need to look for them in areas overgrown with a thick layer of moss. coniferous forest, best in a pine forest.

The mushroom cap is convex at first, but gradually takes the shape of a wide funnel with a diameter of about 4 cm, with a small bulge in the middle. Its surface is painted in a shiny gray color with a smoky tint and brown concentric circles. The spore-bearing layer consists of frequent grayish plates descending to the stalk. During the process of growth, the plates and the upper part of the stalk adjacent to them become covered with small red dots. The leg is rounded, smooth, straight, the same color as the plates. Its height is about 8 cm, and its diameter rarely exceeds 0.5 cm. The surface of the leg is smooth, with light white pubescence at the base.

The pulp is thin, soft, tender, with a pleasant taste and a subtle mushroom aroma, grayish in color, which quickly turns red when the pulp comes into contact with air.

The humpback chanterelle belongs to the fourth category of mushrooms. It is eaten boiled or fried.

These photos show what real and humpback chanterelle mushrooms look like:

Chanterelle yellowing and gray: the color of forest mushrooms and their description

Chanterelle yellowing in the photo
The fox's hat is shaped like a deep funnel.

Chanterelle yellowing is an edible mushroom that grows in small groups from early August to late September in coniferous, predominantly spruce forests.

The shape of a chanterelle's hat resembles a deep funnel with a diameter of about 5 cm, with a curled curly edge. Its surface is smooth, matte, dry. The color of this chanterelle mushroom is yellowish-brown. The lower part of the cap is also smooth, but in mature mushrooms it is covered with a large number of thin winding folds descending onto the stem. It is painted yellow with an orange tint. The stalk is rounded, thinner at the base, often curved, less often straight, hollow inside, the same color as the spore-bearing layer. Its height is about 10 cm, and its diameter is about 1 cm. The pulp is elastic, dense, brittle, light yellow, tasteless and odorless.

Yellow chanterelle belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, and can also be dried for the winter.

Gray fox in the photo
The cap is funnel-shaped, lobed, gray-brown-black

Gray chanterelle has a cap with a diameter of 3-5 cm. The cap is funnel-shaped, lobed, gray-brown-black, fading with age, the edge is drooping. The pulp is thin, with a fresh taste, without much odor. The plates are descending, gray, uneven in length, frequent, thin. The stalk is cylindrical, hollow, colored a tone lighter than the cap, size 4.0 0.5-0.2 cm. Spores are ellipsoidal, size 8-10 5-6 microns, colorless.

Nemoral forest species. The range covers Europe.

Found in deciduous forests. Fruiting bodies are periodically formed in September - October. There are single specimens.

Protected within natural complexes Berezinsky biosphere reserve, national parks "Narochansky" and " Belovezhskaya Pushcha" It is necessary to create specialized mycological reserves in places not covered by protective measures. It is necessary to periodically monitor the state of known populations, search for new ones and, if necessary, organize their protection by prohibiting or limiting anthropogenic impacts.

Below is a photo and description of the common chanterelle mushroom.

Common chanterelle: in which forests it grows and what it looks like (with photo)

Common chanterelle in the photo
(Cantharellus cibarius) in the photo

Common chanterelle (Cantharellus cibarius) is an edible mushroom. The cap is 2-12 cm in diameter, convex at first, then pressed in the center in the form of a funnel with a solid or lobed-folded edge, quite fleshy, yellow or yellowish-white. Plates in the form of forked-branched veins or folds of skin of the same color as the stalk, strongly descending along the stalk. The stem is 2-10 cm long, 0.5-2 cm wide, the same color as the cap. The pulp is dense with a pleasant smell, whitish or yellowish.

It forms mycorrhiza with birch, spruce, pine and oak.

You can find it from June to November. It is especially valuable in June and July, when there are few other mushrooms.

This chanterelle mushroom looks almost the same as the inedible false chanterelle, but it is more regular in shape.

The common chanterelle is edible both young and old. Does not require boiling. Especially tasty fried chanterelles.

(Hygrophoropsis aurantiaca) in the photo
False fox in the photo

False fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. The cap is 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a curled edge, orange or buffy, fading to a reddish-whitish color with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, the same color as the stalk, strongly descending along the stalk. The leg has a regular round cross-section, 2-5 cm in length, 0.5-1 cm in width in the lower part, where there are no plates, the same color as the cap. The spore powder is pale cream.

Grows in sparse pine and pine-birch forests, on heather heaths. Found in large quantities.

You can find it from June to November.

The false fox is similar to the real fox. The false chanterelle has real plates under its cap, while the real chanterelle has thick veins or folds instead of plates.

Look different types Chanterelle mushrooms can be seen in this video:

Chanterelle mushrooms (from the Latin Cantharēllus cibārius) are familiar to literally every lover of “quiet hunting”, since this particular crop is one of the most popular delicacies and is in no way inferior to royal boletuses, honey mushrooms and champignons. The delicate pulp, rich aroma and attractive appearance of the fruiting bodies of the plant lures even the most inexperienced mushroom pickers into the forest, because even children know that chanterelles make an excellent snack, and the mushroom is in perfect harmony with other products in dishes such as salads, soups, sauces . Experienced housewives stock up on mushrooms for future use, pickling and pickling them for the winter.

Today we will look at the crop in more detail, studying both the appearance, characteristics and beneficial properties of the fruits, as well as their scope. In addition, we will talk about existing varieties of representatives of the Chanterelle family.

Description and photo of the common chanterelle

Real or ordinary chanterelle is an edible mushroom of yellow-orange color. It grows throughout the Russian Federation, preferring both coniferous and deciduous forest thickets. Externally, the culture resembles small, asymmetrical funnels with curled edges or an umbrella turned in the opposite direction by the wind. The cap is attached to a low, but rather fleshy stem, while there are no obvious boundaries for the “parts” of the mushroom; the “support” smoothly connects to the “head”, forming a solid fruiting body. The color of the mushroom can vary from bright orange to light yellow, depending on the age and habitat of each individual member of the family. The average size of the fruiting body is from 3 to 9 centimeters.
If you take a chanterelle in your hands, you can feel the delicate and smooth surface of the mushroom under your fingers, the skin of which is almost impossible to separate from the pulp.

The latter is painted the same color as the surface of the fruit. If we consider the product from a culinary point of view, chanterelle is quite dense, aromatic, with a bright taste and elastic flesh.

home distinctive feature of the culture we are considering - its surface resembles lamellar folds with veins. If you are unfamiliar with the “appearance” of the variety, contact any search engine with the appropriate request - the Internet will provide you with thousands of pictures of edible chanterelles.

The harvest period for the orange delicacy is from the beginning of June to the end of October (the duration of the mycelium growing season may vary depending on the climate of each individual region). An important condition for the growth of the fungus is high humidity, preferably the presence of a stream or spring nearby.

When going into the forest for prey, choose a day after rain or heavy fog, the plant does not like drought with scorching sun. Use the acquired knowledge in practice, and also look for “groups” of red mushrooms, since the culture prefers to develop in colonies.

Composition and beneficial properties

In addition to its rich taste and pleasant aroma, chanterelle mushrooms are famous for their rich chemical composition orange pulp. Fruiting bodies are considered very healthy and nutritious, however, per 100 grams of product there are only 19 kcal, which makes the product even more attractive, especially for those who are trying to lose weight.

Useful substances included in the mushroom we are considering:

• Vitamins of groups B, C, PP, E, D, A.
• Amino acids, trametonolinic acid.
• Poly-, di- and monosaccharides.
• Chitinmannose (a substance that attacks insect larvae).
• Phosphorus, zinc, magnesium.
• Copper, manganese, iron.
• Ergosterol.
• Natural antibiotics.
• Calcium, potassium, cobalt.

Medicinal properties

If we consider culture from the point of view of the influence of the product on the human body, chanterelles are useful:

• As a means for complex measures to restore vision.
• For diseases of the pancreas and liver.
• To combat tuberculosis.
• In the treatment of anemia (iron deficiency).
• To strengthen the immune system and the body as a whole (mostly the central nervous system).
• In the prevention of tumor diseases.

Benefits for the body

In addition to the above, mushrooms have an antibacterial, anti-inflammatory effect (recommended for use for bronchitis or sore throat), and are also used to get rid of helminths.

The plant has long been widely used by traditional healers, and in last years Traditional medicinal preparations began to be manufactured based on natural raw materials.

Contraindications, use with caution

Like any other product, chanterelle mushrooms have their contraindications.

First of all, every gourmet should remember that any type of mushroom is considered a heavy, difficult to digest food, chanterelles are no exception. It is necessary to eat forest fruits within reason, since uncontrolled “overeating” can lead to serious disruptions in the functioning of the gastrointestinal tract. People suffering from chronic diseases of the above-mentioned gastrointestinal tract, that is, digestion, should completely abandon the product.

A separate group of people who are not recommended to feast on any types of mushrooms are children under 5-6 years of age. The same applies to elderly, weakened people, as well as women who are in an “interesting” position or are breastfeeding.

Allergy sufferers and those who have an individual intolerance to one or more components of other mushroom cultures can eat mushrooms with caution.

There are no other warnings, the main thing is to know when to stop.

Application of plant fruiting bodies

Let’s pay a little attention to the areas of life activity in which chanterelles are used.

First of all, it's cooking.

As we noted earlier, the mushrooms we are considering are incredibly aromatic and pleasant to the taste. Experienced housewives and good cooks They got used to boiling, frying, salting, pickling and even drying the delicacy. In addition to independent dishes, chanterelles harmonize perfectly in salads, sauces, soups and baked goods. The ideal simple side dish for the product is potatoes, rice, pasta or buckwheat. As for seasonings and spices for piquancy, the taste of chanterelles is even brighter if you add pepper to them, Bay leaf, dill, celery or clove inflorescences.

Chanterelles in medicine

Traditional healers, healers and representatives of traditional pharmaceuticals are firmly convinced that chanterelles bring great benefits to the human body. Tinctures, extracts, tablets, and ointments are made from the fruiting bodies of the plant. Such remedies are useful for deteriorating vision, fungal or other skin lesions, infection with worms, as well as for diseases of the liver and respiratory tract. As for more severe ailments, the plant is useful in combination with other medications in the treatment of sarcoma, tuberculosis, and tumors. Are you sick with ARVI or tonsillitis? Mushrooms will help you get back on your feet much faster.

Fighting obesity or slight excess weight

Like any other mushrooms, chanterelles perfectly satisfy the feeling of hunger, and you only need to eat 100-150 grams of them. Due to its low calorie content, the product will not be “deposited” in the body, which means it will not add centimeters to the sides. People who practice weight loss diets know very well that mushrooms can replace high-calorie meat - it is enough to consume the product two to three times a week so that the body receives the required amount of nutrients and minerals. If the diet is “associated” with medical recommendations (for example, in case of digestive problems), it is best to give preference to boiled or stewed fruiting bodies. In just a few months of using such a “menu” you can get rid of 3-7 unwanted kilograms (individually, since everyone’s metabolism is different).

Chanterelles in cosmetology

In addition to traditional medicine, the fruits of the culture we are considering are in demand in cosmetology. For example, dried, powdered chanterelles are an important ingredient in anti-aging, moisturizing, and toning creams/ointments. Extracts or alcohol tinctures based on forest gifts are also effective in skin care. The nutrient can be purchased at a pharmacy or prepared independently; the Internet contains a large number of corresponding recipes.

Of course, for each of the described “cases” you need a certain, useful variety of chanterelles. That is why below we will consider the most famous edible chanterelles from more than 60 representatives of the family.

Healthy types of chanterelles that you can eat

In order not to harvest poisonous mushrooms, every “hunter” should have an understanding of edible mushrooms, growing in his region. Since the topic of today's article is chanterelle mushrooms, our goal is to find out which fruiting bodies of this family can be put in a basket and brought home. So let's get started:

Common fox or cockerel

The most common type of culture, which we talked about at the very beginning (we will not repeat ourselves, see the description and characteristics above).

Velvety

A mushroom found among deciduous trees warm regions Europe, and very rarely. Suitable for eating. The main distinguishing feature is a tiny cap (up to 5 centimeters) and an equally small leg. The shape is initially convex and becomes funnel-shaped as it ages. The pulp is light orange, identical to the skin. It tastes pleasant, with a slight sourness, and is used in many areas of cooking. An inexperienced collector most likely will not distinguish the velvety mushroom from the “original” one, but the plant is not dangerous, so a mistake in this case is not terrible.

Faceted

Grows in Africa, Malaysia and North America. Can develop both in groups and independently. The growing season is from June to October. The stem and cap also “merge” with each other. The optimal size is from 3 to 11 centimeters. The cap is significantly different from the cockerel, since its surface is painted bright yellow, and its shape is more like an uneven dish. The skin is smooth. The folds are not pronounced.

Cinnabar red

It is distinguished by its red-scarlet color and small size. The average diameter of the cap is 2-4 centimeters, the height of the stem does not exceed 4 cm. The pulp is dense, elastic, fibrous and fleshy. The shape is uneven, semi-concave, with smooth folds. Prefers to grow in deciduous thickets of North America.

Gray fox

Very unusual mushroom, scaring away non-professionals with its gloomy, dark color. The diameter of the “head” is 1-7 centimeters, the thin flesh slowly develops into a hollow stalk. The shape of the cap is an asymmetrical circle, with a depression in the center and curved, contrasting edges (usually they are lighter, reminiscent of a border). Folded hymenophore. If the flesh is damaged, the mushroom takes on a brownish tint. The fruit bodies of the gray chanterelle do not have a strong smell or bright taste, but are an excellent “additive” to complex dishes. The mushroom is unpopular, so few people risk eating it.

Voronchataya

The second name is tubular. Ideal habitat - conifers or mixed forests European part of the continent. It is distinguished by its beige-gray color, scaly skin and bitterish pulp. Externally, the funnel fox may resemble a winter honey fungus, but the misconception instantly dissipates once you see the back of the cap. The leg is thin, no more than 10 mm in diameter, but quite high, growing up to 8 centimeters. The cap is small, the edges are uneven, grows up to 7 cm. Popular among lovers of bitter and spicy dishes.

We looked at the most common, edible varieties of chanterelles. It remains to pay attention to the false twins of the plant - it is with them that careless collectors often confuse the common chanterelle.

False chanterelles

The common chanterelle is famous for its huge number of inedible, or frankly poisonous doubles. Let's look at two types of mushrooms that most closely resemble the crop we are studying.

Orange talker

The twin is an edible variety, the consumption of which can lead to food poisoning. It disguises itself as a forest delicacy with the bright orange color of its fruiting body. To recognize a “deceptive” mushroom, you need to pay attention to the color “uniformity” - the middle of the talker may be darker than the edges, and dubious spots are often visible on the surface. Also inedible plant differs in smoother cap edges and thin leg, visually separated from the “head”. Most often it grows separately, in contrast to the healthy delicacy, which prefers to develop in groups. If damaged, the color of the pulp remains the same, but the smell can hardly be called pleasant. The right way recognize a false mushroom, cut a specimen and check it for worms - chanterelle lookalikes do not contain chitinmannose, which means the fruiting bodies are often affected by pests.

A poisonous mushroom of the Negniuchnikov family, the use of which can lead to serious intoxication of the body. “Equipped” with an impressive, dense, convex-shaped cap; as it ages, it becomes flat, with a small tubercle in the middle. The color is red-yellow, bright, sometimes with brown tones. The surface is smooth, shiny, in adult representatives it darkens and is covered with a web of small cracks. The leg is stable and dense. The inside of the “head” is strewn with wide, chaotic plates. The smell is repulsive, with putrid notes. Grows in colonies.

Not every lover of “silent hunting” is able to distinguish a healthy delicacy from insidious doubles. In such cases, mushroom pickers must remember the only “golden” rule of the forest - “if you are not sure about the mushroom you find, you should not cut it and put it in the basket.”

Processing and storage of edible chanterelles

At the end of our article, we will pay attention to the processing and preparation of the delicacy we are considering, because any fresh mushroom has a short shelf life, and stocking up delicious product there are a lot of people willing.

The fact is that even chanterelles freshly brought from the forest can be stored exclusively in the refrigerator, no longer than 24 hours. That is why it is recommended to process the harvested crop immediately.

Proper cleaning of forest products

• Returning from a “quiet hunt”, carefully sort through the harvest and get rid of damaged, spoiled, old mushrooms.
• Clean the remaining fruits from soil, leaves and forest debris.
• To avoid damaging the product, use a damp cloth, and then carefully rinse the chanterelles under a thin stream of running water.
• Pay attention to the plates on the back of the cap; usually it is in them that grains of sand and soil get stuck.
• If the harvest you harvest is bitter (typical of some varieties of chanterelles), soak the fruits in cold water or fresh milk for at least 60 minutes.

The mushrooms are ready for further manipulation.

Why is the fruit pulp bitter?

If you find that the delicacy you find is bitter, do not despair - this is not at all an indication that the product is inedible. The fact is that chanterelles can taste bitter for several reasons:

• After severe freezing.

• Your region has been subjected to a prolonged drought; the mushrooms did not have enough moisture.
• Mushrooms grew among coniferous crops, and the soil was covered with moss.
• Old members of the family have been added to your cart.
• The collection was carried out in an area with poor ecology or nearby industries (in this case, it is better to get rid of mushrooms, since they could absorb toxins from the environment).

The first four reasons are not a threat to health, but it is better to give preference to collecting young, barely opened specimens.

Popular methods of preparing the delicacy we are considering

As we found out earlier, chanterelles cannot boast of a long shelf life. Based on this, it follows that the product must be cooked or heat-treated within the first 24 hours after harvest.

We present to your attention the most popular ways to increase the shelf life of a product.

Cooking

It is believed that it is best to pre-boil any mushroom, and only then fry, salt, marinate or add to any dishes. This rule primarily applies to chanterelles, since it is after treatment with boiling water that the fruiting bodies of the plant lose their bitterness. If you want to cook chanterelles for dinner or stock up on them for future use, boil them on the stove or using a slow cooker, and then use them according to the previously planned “scenario”.

Frying

You can fry chanterelle mushrooms either raw or boiled. Cut the fruits into equal pieces and safely place them in a hot frying pan with oil. You will notice how first all the juice from the product will evaporate, and then the mushrooms will begin to fry and emit a pleasant aroma. Optimal time preparing the delicacy – 30-40 minutes. Ideal additional ingredients are onions, pepper, salt, dill and sour cream.

Watch the video on how to deliciously fry mushrooms.

Drying

If you decide to dry the harvested crop, it is important that it does not come into contact with water. Clean the fruits with a napkin or damp cloth, then hang the “mushroom beads” in a warm room or place the delicacy in the oven (you can use a special dryer). Check the condition of the product every hour; if you overcook the chanterelles, the raw materials will literally begin to crumble in your hands, and will also lose a significant part of the useful elements.

Pickled

Chanterelles can also be pickled by wrapping them in sterile jars. There are a huge variety of pickling recipes, because each housewife optimizes the “sequence” of actions and ingredients to suit her own individual preferences. If speak about classic recipe marinating, mushrooms are boiled in salted water with the addition of citric acid, after which they are placed in jars and filled with liquid with vinegar, salt and seasonings. It is very important to re-sterilize already filled jars, this will eliminate the risk of the snack spoiling or becoming moldy.

The product can be salted

Such preparation will not take much time; you just need to mix boiled or soaked fruit bodies with a few grams of lemon juice and plenty of salt. Garlic, onions, peppers, currants, dill or cloves can be added as desired. The appetizer is placed under pressure and aged for 48 hours, after which the dish can be served on the table or rolled into jars.

Some housewives prefer to ferment chanterelles for the winter.

Fans this method there is little preparation, but they are all there:

1. Clean the mushrooms from debris and rinse under running water.
2. Cut the fruits into equal parts.
3. Prepare a solution of water, salt and citric acid, boil the liquid.
4. Add chanterelles, simmer for 15-20 minutes.
5. Place the product in a colander, rinse, and wait for excess moisture to drain.
6. Prepare the solution again: 2 liters of water + 10 tablespoons of salt + 4 tablespoons of sugar + 40 grams of fermented whey. Boil it. Adjust to 35-40 degrees.
7. Distribute the mushrooms into pre-sterilized jars and fill with the solution. Cork it.

The dish will be ready in three days. As for freezing cockerels, you can send them into the cold boiled, fried or raw. The optimal storage container is food containers or plastic bags. Shelf life – 8-10 months.

We looked at how to recognize, process, cook and store chanterelles, and also studied how the forest product is useful. When going outdoors to hunt for prey, remember that gathering requires attentiveness and at least minimal knowledge about the culture for which the “hunt” is planned.