Common chanterelle (Cantharellus cibarius). Chanterelle mushrooms: characteristics of species What category do chanterelles belong to?

They say that chanterelles help cleanse the liver, remove radionuclides from the body and feed it with vitamins. But often, instead of nutritious and tasty ones, their poisonous counterparts end up in the basket. Unfortunately, even experienced amateurs quiet hunt in many cases they rely not on knowledge, but on intuition. Let's figure out how to distinguish false chanterelles and what to do if you are poisoned by them.

Where and when to look for them

The chanterelle season starts in the summer and largely depends on weather conditions. Often in June on forest edges between and deciduous trees you can find single mushrooms. And already in July their mass appearance begins.

Did you know? Latvian mushroom pickers begin collecting chanterelles from the end of May, and this season lasts until frost. IN Lately when winters differ abnormally warm temperatures, you can stumble upon a random find even in December and January.

When there are heavy rains, the chanterelles do not rot; during a long absence of precipitation, they do not dry out, and in the heat they simply stop growing. They are loved for their excellent taste and ability to maintain juiciness and freshness in any conditions. In addition, there are never wormholes in these forest gifts. These are one of the few mushrooms that do not spoil during transportation. During the harvest season, chanterelles can be collected in bags, and at the same time they will not lose their attractiveness and value.

Experienced mushroom pickers advise go searching in birch groves. In places where chanterelles grow, there may be damp and dry, shade and sun, deciduous soil and mosses. Feature The thing about these mushrooms is that they never grow alone. Therefore, if you find one specimen, look around, look under fallen branches and leaves - maybe there whole family. But before you cut the mushroom, carefully inspect the find. We will talk about natural signs of authenticity that you need to pay attention to below.

Unlike real ones, false chanterelles, which are popularly called “talkers,” can live on dead trees, old rotting stumps and broken ones. In addition, single mushrooms are very common.

Did you know? Chanterelles that grow in our latitudes have caps with a diameter of 2 to 8 cm, and in other countries they can be much larger. These mushrooms grow largest in California. For example, one of the giants weighed up to half a kilogram.

Main differences: how to avoid falling for a false chanterelle

As it turns out, chanterelles are very tricky mushrooms, so let’s look at the photos and descriptions of real and false specimens in detail.

Shapes and hat

External signs Both mushrooms seem exactly the same only at first glance. In fact, there are many differences. Just by the color and shape of the hat you can tell who is who.

A real mushroom is characterized by light yellow tones, sometimes they can turn into cream and yellow. Orange color. And here The deceiver fox looks very bright. It is distinguished by its red, fiery orange color, which is often mixed with brown shades. It is characteristic that the edges of its cap are always lighter than the core.

It is easy to distinguish between the common chanterelle and the false chanterelle by the surface structure and shape of their caps. For a “fake” it is slightly velvety with smooth, neatly rounded edges, up to 6 cm in diameter. But for a real one it is slightly large sizes, smooth, irregular shape, with a wavy edge.

Important! In both mushrooms, the center of the cap, during the initial periods of growth, is slightly raised, and as it matures, it bends in the form of a funnel. Therefore, this sign should not be taken into account to distinguish between edible and poisonous specimens.

Mushroom pulp

Inside the “talker” is yellow, tasteless with a loose porous structure. In addition, it has a strong unpleasant odor. If you press hard with your fingers, the color of the pulp will not change.

When you cut into a real chanterelle, you will see yellowish edges and a snow-white center. The mushroom is very dense, with a pleasant aroma, slightly sour in taste. When pressed, scarlet marks remain on it.

Differences between legs

Knowledgeable mushroom pickers, when picking chanterelles, always look at the stem of the mushroom. If it is thick and strong, then you have an authentic specimen in your hands. It is distinguished by a smooth transition of the stem into the cap, uniformity of color, smoothness of the surface and density of the structure. The conical shape of the leg tapers slightly towards the bottom.

But in a fake, this part is very thin, bright orange-crimson in color; in old mushrooms, it is hollow inside. It is characteristic that the bottom of the “talker” is always darker than the top. Its leg acquires a uniform cylindrical configuration and is clearly separated from the cap.

Important! Don't forget that mushrooms, like a sponge, absorb everything around them. So avoid« quiet hunt» in places close to highways and industrial enterprises. It is better to go deep into the forest to find chanterelles.

Controversy

Recognize a true fox It is also possible by yellowish spores. The false mushroom has them white.

Eating mushrooms

Some naturalists believe that nature is completely subject to man. Consequently, even poisonous mushrooms will become edible after special processing. Let’s figure out whether this is true, whether such dishes are healthy and, in general, what can be prepared from chanterelles.

How to eat chanterelles

Along with good transportability and the absence of worms, chanterelles have one drawback - they cannot be kept warm for a long time. Therefore, the harvested crop must be processed immediately. The process is simplified by the fact that the mushrooms do not need to be peeled. They are freed from leaf particles and washed, after which they are put into the culinary process.

This variety is suitable for stewing, frying, boiling in soups and baking as a filling for pies and pizza. During the process of preparing them, there is a very pleasant aroma in the kitchen, which encourages improvisation. As a result, there are many dishes using chanterelles. They are rarely served in their pure form. Often combined with fried “roast”. It will take about half an hour for the forest delicacy to reach its readiness.

Did you know? H Worms do not grow in real chanterelles due to the chitinmannose they contain, which has an antihistamine effect. The larvae that get on the mushroom die after some time.

Some housewives practice freezing chanterelles after frying them in sunflower oil. In winter, such a product needs to be re-fried or boiled, depending on the dish you plan to prepare.

Is it possible to eat false chanterelles?

Speaking in scientific terminology, then These mushrooms are classified as conditionally edible. You should not eat them, especially since during the same period you can collect real tasty and healthy chanterelles.

Some lovers of “silent hunting” share their experience of preparing false specimens. At the same time, they are pre-soaked for 3 days with a daily two-time change of water. Then it is boiled with onions for 20 minutes and only after all these manipulations do they begin cooking.

Ordinary is valued for its excellent taste, as well as for its powerful medicinal effect. It is not afraid of insects due to the content of quinomannose, which kills all helminth larvae. It is for this reason that chanterelles eaten by worms are practically never found.

In this article we will tell you how to distinguish these mushrooms from their false analogues, where they grow, what types there are, and how to properly prepare them for future use.

Varieties

There are several varieties of these wonderful gifts of the forest in the world: first of all, this is, of course, the common chanterelle, a photo of which you can see in the article. A little less common is velvety (bright orange), faceted, having a smooth hymenophore and brittle flesh, gray - black with snow-white spores.

The faceted chanterelle is often found in forests North America, gray - in the northern hemisphere, in temperate zone and also in the tropics. This variety of mushroom pickers for a long time they avoided it - it was frightened by its frightening black color and shape, reminiscent of a pipe. In Germany they even called it the “pipe of death”, believing that the mushroom was poisonous. In fact, the aroma and taste of this one are much higher than that of its yellow relative.

Common chanterelle: description

The cap of this cute mushroom has a diameter of 3 to 14 cm, is colored yellow or orange and has an irregular shape. It can be convex or concave, prostrate or funnel-shaped.

The stem, 3 to 10 cm high, is thick and solid, usually fused with the cap and has almost the same color. It expands at the top. The pulp is dense, fleshy, often fibrous, and white. When pressed it turns a little red.

Freshly cut mushrooms have a slightly sour taste and a dried fruit aroma. The common chanterelle is a mushroom with wavy edges curved down. The skin is difficult to separate from the cap. It is very smooth and pleasant to the touch.

Where do chanterelles most often grow?

This fungus often forms mycorrhiza with different trees, but most of all prefers pine, spruce, oak or beech. Therefore, most often the common chanterelle is found in mixed or coniferous forests. These mushrooms are demanding sunlight, therefore they prefer grassy or shaded places.

However, germination of fruiting bodies requires a large number of moisture, so the fungus chooses clearings where there is a large amount of moss or litter, which protect the soil from drying out.

When to collect chanterelles?

The common chanterelle begins to bear fruit en masse at the very end of summer. However, in dry years this period may shift slightly until the beginning of autumn. Most often, these mushrooms can be found next to pine trees. And the reason for this proximity is not only mycorrhiza.

The common chanterelle is not too picky in choosing a “partner”, but it is more suitable for acidic soils, which, as a rule, are formed in pine trees due to coniferous litter, which reliably mulches the soil, protecting the mycelium from drying out.

They look for mushrooms on the edges and clearings. Finding them thanks to their bright color is not at all difficult. Chanterelles do not hide under leaves. Fruiting bodies do not germinate individually. Chanterelles do not form grandiose, clustered clearings, but if you find one mushroom, there will certainly be others nearby.

Processing and storage

Chanterelles are very popular mushrooms, although they belong to the third category. The reason is that this type is a little heavy for the body, it can be eaten in not too large portions.

Before cooking, the mushrooms must be washed thoroughly. Most of it is usually cut off - the fibers it contains will remain tough during cooking. These mushrooms can be boiled, fried, pickled, or frozen. Before cooking, the pulp should be cut into small pieces - this will make the process easier. Many mushroom pickers do not recommend drying them, believing that in this form they become tough. However, one can argue with this statement; the main thing is to learn some secrets that will allow you to prepare fragrant and tender chanterelles.

(common chanterelle)?

You can use the old proven method: whole mushrooms must be strung on a thick thread and hung in a well-ventilated, dry place. Such mushroom beads should be turned periodically so that moisture leaves evenly from all sides.

This effective method drying, but it takes the longest: the mushrooms will dry completely in at least seven to eight days. Chanterelles must be protected from flies and other insects during drying. That's why this method Most suitable for a country house, when such beauty can be hung outside.

Cupboard drying

Another popular way to dry naturally is to lay the chanterelles on a horizontal surface. Usually a regular cabinet is used for this. The surface must first be covered with paper. The raw material should be spread on it in a thin layer and covered with another sheet of paper on top without pressing it. This is necessary to protect against insects.

We use the oven

Most often, chanterelles are dried in the oven at home. To do this, cut up pieces of mushrooms should be spread out in a thin layer on a baking sheet, lined with parchment or foil. If there are a lot of mushrooms, you can use two baking sheets at the same time.

Heat the oven to 50 degrees and place a baking sheet in it. Cover the oven, leaving a small gap with an oven mitt or towel. Through this gap, liquid will come out of the mushrooms with steam. After two hours, when the air in the kitchen is filled with the divine aroma of mushrooms, the oven temperature is increased to 60 degrees.

After another hour and a half, you can periodically open the oven, take out a baking sheet, turn the mushrooms over, and remove the finished ones. If you do not do this, the smaller pieces will dry out, and the larger pieces will not release all the moisture and may subsequently become moldy.

Microwave

This is the most modern way drying, it is faster, but quite troublesome. In addition, it is suitable for a small amount of mushrooms. Place the pieces in a thin layer on a plate, preferably flat, and let them evaporate for twenty minutes at a power of 180 W. Then the plate must be removed and the released liquid must be drained. At this time, the door should be left open for 5 minutes.

Place the plate again for another twenty minutes on the same mode, drain the liquid again and wait a while. Repeat this procedure as many times as necessary for the chanterelles to be completely cooked.

How to determine readiness?

The readiness of a piece of mushroom can be easily determined by trying to break it. It shouldn't crumble in your hand. Properly dried chanterelles should bend between your fingers and break only when a certain force is applied. It is important to remember that the fracture site must be completely dry.

Another way to determine the readiness of mushrooms is by weighing. After drying, chanterelles become ten times lighter. If they have lost less weight, drying must be continued.

Chanterelle extract

This remedy is prescribed 2 capsules (for adults) twice a day. For children under 10 years of age, the dosage is halved. The course of treatment is 30 days.

Side effects

Mild dyspepsia may occur with hypersensitivity to the drug. Cases of allergic reactions have been recorded, which can manifest as urticaria.

Contraindications

Chanterelle extract should not be taken:

• during pregnancy;
• during lactation;
• with hypotension;
• children under 3 years old;
• with a tendency to bleeding.

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 settle 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.

Lovers " mushroom hunting“Chanterelles are valued not only for their excellent taste, but also because their flesh contains no signs of worms or damage by insects. All this is thanks to the substance chitinmannose, which has the ability to destroy helminths and their eggs.

Many people like to collect chanterelles, because they grow in large colonies. If you find several pieces in front of you, look around, look under fallen leaves or moss. From one clearing you can collect 2-3 buckets of these delicious fruiting bodies. But novice mushroom pickers are concerned about the question: Are chanterelles poisonous?

In nature, there are representatives of an inedible species called false chanterelles; they can be poisoned. In addition, the situation may be aggravated by individual intolerance to mushrooms by the human body. Then another question arises: Are false chanterelles poisonous or not, and if so, how poisonous?

First, you need to figure out what real chanterelles look like, so that even an inexperienced mushroom picker can distinguish an edible product from an inedible one. True chanterelles usually grow in mixed and coniferous forest areas, starting from mid-summer and ending with the month of October. Mushrooms have an orange-yellow hue with a characteristic pleasant aroma of pulp. The caps are funnel-shaped with wavy edges and plates descending almost to the middle of the stem.

False chanterelles are not poisonous, although you can get poisoned from them. Usually it is not strong, but does not bode well for your body.

However, poisonous mushrooms similar to chanterelles, called orange talkers, can still pose a danger to humans. It is these that some mushroom pickers confuse with the real chanterelle, growing in the same forests.

How to distinguish chanterelles from poisonous mushrooms so as not to harm yourself and your loved ones by serious poisoning? There are several factors that help to correctly recognize inedible chanterelles:

• false chanterelles never grow in large groups like the true species;
• orange talkers grow on rotting or old trees, and edible species only on the ground;
• inedible chanterelles have an unpleasant odor, but real ones smell like peaches or apricots;
• hats false mushrooms have a regular rounded shape with smooth edges, while real chanterelles have a funnel-shaped shape with wavy edges.

We invite you to look at a photo of poisonous chanterelles, clearly showing their main differences from edible mushrooms:

If you are still poisoned by false chanterelles, do not worry, this does not pose a danger to humans. At proper treatment the patient recovers easily and quickly.

How else can you distinguish poisonous chanterelles from edible mushrooms?

How else can you distinguish poisonous chanterelles from edibles and improve your mushroom picking experience?

• Poisonous chanterelles have smaller caps, not reaching 6 cm in diameter;
• the plates are thin, often repeating and do not turn into the mushroom stalk, like in real ones;
• pressing on poisonous mushroom its shade does not change at all, unlike real mushrooms;
• The smell and taste of the pulp of false chanterelles is very unpleasant compared to edible ones.

There is also another type of false chanterelle - is it poisonous? We are talking about the gray fox, which taste qualities inferior edible form. The shape of the cap and legs of the gray chanterelle strongly resembles the real one, but has a brown or gray tint, which makes the fruiting body unattractive to mushroom pickers.

It is worth saying that in many reference books the chanterelle is considered poisonous conditionally edible mushroom. Many mushroom pickers collect these species, although they are of lower quality than real chanterelles. But if you prepare them correctly: soak them thoroughly for 2-3 days, boil them for 20 minutes with salt and spices, then poisoning can be avoided. But still, experts recommend not to eat these mushrooms, especially if you have problems with digestive system. If they contain harmful toxins, these chanterelles can be poisonous. In people with sensitivity to these substances, the first signs of poisoning appear: nausea, vomiting, dizziness, abdominal pain and diarrhea. When the first symptoms appear, you should immediately call ambulance, because the preservation of human health will depend on your reaction.

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.

The diameter of the cap is 5-12 cm, irregular in shape with wavy edges, funnel-shaped or concave, smooth with hard-to-remove 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 hat is up to 6 cm in diameter, with wavy edges and a depression in the center, the edges are ash-colored. gray.

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

The gray fox grows 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. The vermilion chanterelle can be found in oak groves in eastern 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. Hat and leg edible chanterelle- this is one whole; in 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.