Common chanterelle (Cantharellus cibarius). Common chanterelle Which chanterelles are edible

Common chanterelle (true) is an edible mushroom of the Chanterelle family. The name comes from the Old Russian "fox", i.e. "yellow".

Description and appearance

There is no pronounced cap fused with the stem. The color of the mushroom body is from light yellow to orange. The diameter of the cap is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The mushroom has the shape of a funnel.

The leg is dense, lighter than the cap, tapering towards the bottom. Thickness 1-3 cm, length 4-7 cm.

The pulp is fleshy, dense, yellow on the edge and light in the middle; if pressed, it will turn slightly red. The smell is specific, sour with notes of dried fruits and roots. The mushroom has practically no worms or wormholes in its pulp. The pseudoplate hymenophore has highly branched folds descending to the stalk.

The spores are light yellow, elliptical, 8.5*5 µm. The harvest season is June and August-October. They grow in groups.

Kinds

There are more than 60 species, but the most common is the common chanterelle. Mushrooms are found in different climatic zones.

Funnel fox

It has a funnel-shaped cap of brown yellow color on a long tubular stem with a gray-yellow stem. Pulp white, very dense, faint pleasant aroma. The flesh is edible but tough and requires a long cooking time. Also known as tubular lobe or tubular cantarel. Loves shade and acidic soils.

Gray chanterelle

She is also a funnel-shaped funnel. Outwardly it looks like a deep funnel with a wavy edge. The leg is short. The body is dark gray.

Thin, very brittle pulp, practically odorless and tasteless. Meets in August-September. found in mixed forests. In Europe it is considered a delicacy and is used to make sauces.

Faceted chanterelle

It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.

False chanterelle

Bright orange color, odorless, very similar in appearance to the common chanterelle.

Growing in large groups and alone. Can be found in grass and rotten wood. It is difficult to get poisoned by a mushroom, but people with weak digestion are at risk of intestinal upset.

Omphalote olive

Grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

Where does it grow

The fungus is common in temperate and subtropical climate zones. Loves acidic soils. Grows in grass, moss, under fallen leaves. Can be found in coniferous and mixed forests.

You can find out where chanterelle mushrooms grow and how to find them faster by looking next video.

Method of making seasoning

During heat treatment (over 60 C), chanterelles lose most of their beneficial substances. But raw mushrooms specific in taste, although edible. You can prepare a seasoning from chanterelles and add them to ready-made cold or warm dishes, and use them for medicinal purposes.

Fresh mushrooms are cleaned of dirt with a soft brush. It is recommended not to wash mushrooms, but very dirty ones can be rinsed under running water. Dry the mushrooms in the sun or in a heat dryer at a temperature of 40-50 C.

If the mushrooms are large, then they need to be torn into pieces along the fibers or cut with a ceramic knife. Metal cannot be used, because... it will oxidize everything nutrients in pulp.

Dried mushrooms should be ground into powder. Store in a thick canvas or fabric bag. Shelf life - 1 year.

Nutritional value and calorie content

Per 100 grams of product:

Chemical composition

Beneficial features

• anti-inflammatory;
• bactericidal;
• immunostimulating;
• antitumor;
• bactericidal;
• antihelminthic;
• strengthen nervous system;
• help enrich the blood with hemoglobin;
• restoration of vision.

Watch the following video, from which you will learn even more about chanterelle mushrooms and their beneficial properties.

Contraindications

• individual intolerance;
• children under 5 years of age;
• acute diseases of the gastrointestinal tract.

Application

In cooking

They boil, marinate, simply salt, but fried ones are the most delicious. In Jewish cuisine they are kosher.

As a side dish, serve with buckwheat, durum wheat pasta and brown rice.

Preferred spices:

• allspice,
• dill,
• carnation,
• coriander,
• marjoram,
• celery,
• dried carrots,
• Bay leaf.

Mushrooms are used as an independent dish, added to pizza and casseroles, and used as a filling.

Chanterelle salad

Sauce: In a water bath, mix 35 g of dry white wine and 3 egg yolks until a light foam forms. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until smooth foam. Add 1.5 tsp. lemon juice, salt and pepper to taste.

Salad: Boil 100 g of small potatoes in their skins. Then cool, peel and cut each in half. Fry 150 g of fresh chanterelles in olive oil along with boiled potatoes, 70 g of green and 100 g of pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Place everything on a large plate, top with 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half. Pour sauce over everything.

Cream soup with truffle flavor

Cut 300 g of potatoes and fry on vegetable oil(40 g) until crispy. Dice 1 medium onion and fry along with the potatoes for about 5 minutes, adding butter(50 g). Add 1 kg of coarsely chopped fresh chanterelles to them and fry for another 3-5 minutes.

Add fried vegetables with mushrooms to 1.5 liters of water and cook until tender (about 20 minutes). Grind the finished soup in a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in plates, drizzling with truffle oil (only 15 ml for the entire recipe).

Chanterelle mousse with buckwheat porridge

For the mousse you will need 200 g of fresh chanterelles. Fry in vegetable oil (25 ml). Then pour in a little water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms in a blender until smooth and add salt.

For the garnish you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g of onions, several sprigs of fresh parsley. Boil the buckwheat. Cut porcini mushrooms into slices and fry in vegetable oil (25 g). Then cut the onion into strips and add to the mushrooms. Fry for about 3 minutes more. Remove from heat. Add buckwheat, finely chopped parsley and mix. Place on plates and top with mousse.

Pickled chanterelles

Peel 1 kg of chanterelles. Place in an enamel bowl and add 100 ml of water. During the cooking process, the mushrooms will give juice, so you do not need to add more water than specified. Cook for 10 minutes, skimming off any foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tbsp), sugar (1/2 tbsp), vinegar (125 ml) and continue cooking for another 15 minutes. Place hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave until completely cool.

In medicine

• liver disease (cirrhosis, hepatitis C, fatty liver, etc.);
• pancreatic diseases;
• night blindness;
• upper respiratory tract diseases, pharyngitis, sore throat, ARVI;
• tuberculosis;
• sarcoma;
• malignant neoplasms;
• fungal infection of the skin, purulent wounds, ulcers, boils and other skin inflammations;
• remove radionuclides from the body;
• for worms.

Used in the form of alcohol tinctures, powder or oil extract.

Alcohol tincture of chanterelles

2.5 tbsp. dried chanterelle powder pour 500 ml of vodka (preferably with Alpha alcohol). Seal and leave for 2 weeks in the refrigerator. Don't strain! Be sure to shake before use. This tincture is used:

• When treating the pancreas take 1-2 times a day, 1 tsp. half an hour before meals. The course of treatment is 3 months. When treating liver disease (including hepatitis C), take the drug in the same way, but the course of treatment can be extended to 4 months.
• To cleanse the liver take 2 tsp. before bed for 15 days. The course is held once a year.
• To remove worms take 2 tsp before bedtime. from 2 to 4 weeks. Chanterelle tincture is more preferable than pharmaceutical preparations, because has a gentler effect on the body, affects only worms.

When losing weight

Satisfies hunger for a long time, while mushrooms are low-calorie. It is recommended to replace meat with chanterelles 4 days a week. With such a simple diet you can lose up to 6 kg in a month.

In the diet menu it is preferable to use stewed or boiled chanterelles with sauce: mix low-fat yogurt with fresh dill, green onions and spices to taste.

Porridge for weight loss

Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water and mince the mushrooms. You can eat it as a separate dish with yogurt sauce or add it to other dishes.

Weight Loss Powder

Prepare powder from dried mushrooms. Take 1 tsp. 2 times a day on an empty stomach with 1 glass of water. This method is especially effective if obesity is caused by improper liver function.

In cosmetology

Chanterelle extract and powder are added to face creams, which help fight fungal formations, while moisturizing and nourishing the skin.

How to choose and where to buy

It is best to purchase mushrooms in stores and markets. There the mushrooms are checked and the sellers are given an appropriate conclusion.

Fresh mushrooms

There should be no lethargic, dry, flabby, damaged mushrooms with mold deposits. It is best to take clean chanterelles, because... dirty ones are difficult to wash and clean. You need to take only whole ones; cut ones indicate low quality.

Frozen

When buying fresh frozen mushrooms, it is important to read the expiration dates on the packaging. The package itself should not contain ice or sticky lumps; this is a signal that the mushrooms have been defrosted, therefore, you can buy a low-quality product.

Pickled

Pay attention to the expiration date on the packaging. If the can is iron, there should be no dents on it. If it is glass, the lid should not be swollen.

Growing

There are two ways to grow chanterelles at home:

• using spores;
• using mycelium.

In the first case, you will need caps of old mushrooms that need to be dried. Then the caps themselves must be dug into the prepared soil. Or soak the caps in water for several hours, and then water the ground with this water.

In the second case, you will need a mycelium from the forest. There is a clearing with chanterelles, and closer to the tree a piece of earth 20 by 30 cm wide and deep is dug up. You should take soil only near healthy trees, without external signs drying out.

The brought soil should be thoroughly dried. This is necessary so that other competing organisms die.

It is best to prepare seed soil at the end of summer and store it for a year in a dark, cool room, for example, in a basement or cellar. The container itself must be breathable.

Next, the sowing itself is necessary. It is best to carry out work at the end of June. Several holes with a diameter of 10 cm and a depth of 20 cm are dug around the tree. The seed is tightly packed into the holes and watered with water from a watering can (1 liter per hole). Then cover the holes with moss or fallen leaves. The harvest should be expected no earlier than in a year.

It is preferable that the mushroom is planted under the same type of tree where the soil was taken. The best symbiosis of chanterelles with coniferous trees, birch, beech, oak.

How to freeze

You can prepare fresh and boiled mushrooms for the winter. In the first case, thawed chanterelles may taste a little bitter. But if they are young, strong mushrooms, then bitterness will not be felt.

Boiled chanterelles are safer because... will not spoil if the freezer is defrosted, and take up less space.

Mushrooms should be frozen on the day of collection.

It is preferable to select young, strong mushrooms, without signs of drying out or mold. Can be cut into large slices. Next, the mushrooms should be washed well and drained in a colander. You can blot it with a paper towel. Place into bags and place in the freezer.

If you decide to boil the mushrooms, then the peeled chanterelles are placed in cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all dirt is washed away during cooking. Drain the water, cool and put into bags.

Mushrooms should only be defrosted at room temperature.

Storage

Fresh mushrooms can be stored in the refrigerator for 2 to 7 days. If you pack them in a bag, they will last longer.

Dried mushrooms are not very suitable for cooking due to their hardness. The prepared powder should be stored in a dark place in a thick canvas bag for no more than 1 year.

Freshly frozen chanterelles can be stored for no more than 6 months.

Chanterelles ( Cantharellus) - mushrooms that belong to the department Basidiomycetes, class Agaricomycetes, order Cantarellaceae, family Chanterelleaceae, genus Chanterelles. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.

Chanterelles (mushrooms): description and photo

The body of chanterelles is shaped like the body of cap-legged mushrooms, but the cap and stem of chanterelles are one whole, without visible boundaries, even the color is approximately the same: from pale yellow to orange. The chanterelle mushroom cap is from 5 to 12 centimeters in diameter, irregular shape, flat, with curled, outstretched wavy edges, concave or pressed inward, in some mature individuals it is funnel-shaped. People call this type of hat “in the shape of an inverted umbrella.” The chanterelle's cap is smooth to the touch, with a skin that is difficult to peel off.

The flesh of chanterelles is fleshy and dense, fibrous in the stalk area, white or yellowish in color, has a sour taste and a faint smell of dried fruit. When pressed, the surface of the mushroom becomes reddish.

The leg of the chanterelle is most often the same color as the surface of the cap, sometimes slightly lighter, has a dense, smooth structure, uniform in shape, slightly tapered towards the bottom, 1-3 centimeters thick, 4-7 centimeters long.

The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds flowing down the stem. In some species of chanterelles it may be veiny. Spore powder has a yellow color, the spores themselves are ellipsoidal, measuring 8*5 microns.

Where, when and in what forests do chanterelles grow?

Chanterelles grow from early June to mid-October, mainly in coniferous or mixed forests, near spruce, pine or oak trees. They are found more often in damp areas, in forests temperate climate among the grass, in the moss or in a pile of fallen leaves. Chanterelles often grow in large groups and appear en masse after thunderstorms.

Types of chanterelles, names, descriptions and photographs

There are more than 60 species of chanterelles, many of them edible. Poisonous chanterelles does not exist, although there are also inedible species in the genus, for example, the false chanterelle. This mushroom also has poisonous doubles– for example, mushrooms of the genus Omphalotes. Below are some varieties of chanterelles:

• Common fox (true fox, cockerel) ( Canthar ellus ciba rius)

The common chanterelle grows in deciduous and coniferous forests in June and then from August to October.

• Gray fox ( Cantharellus cinereus)

Edible mushroom of gray or brown-black color. The cap has a diameter of 1-6 cm, stem height 3-8 cm, stem thickness 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center, the edges of the cap have an ash-gray tint. The pulp is elastic, gray or brownish in color. Hymenophore folded. The taste of the mushroom is inexpressive, without aroma.

The gray fox grows in mixed and deciduous forests from late July to October. This mushroom can be found in the European part of Russia, Ukraine, America and other countries Western Europe. The gray fox is known to few people, so mushroom pickers avoid it.

• Cinnabar red chanterelle ( Cantharellus cinnabarinus)

An edible mushroom with a reddish or pinkish-red color. The diameter of the cap is 1-4 cm, the height of the stem is 2-4 cm, the flesh is fleshy with fibers. The edges of the cap are uneven, curved, the cap itself is concave towards the center. Hymenophore folded. Thick pseudoplates have pink color. Spore powder is pink-cream.

Cinnabar-red chanterelle grows in deciduous forests, mainly oak groves, in the eastern part North America. The mushroom picking season is summer and autumn.

• Velvety chanterelle ( Cantharellus friesii)

An edible but rare mushroom with an orange-yellow or reddish cap. The color of the legs is from light yellow to light orange. The diameter of the cap is 4-5 cm, the height of the stem is 2-4 cm, the diameter of the stem is 1 cm. The cap of a young mushroom has a convex shape, which turns into a funnel-shaped shape with age. The flesh of the cap is light orange when cut, and whitish-yellowish in the stem. The smell of the mushroom is pleasant, the taste is sour.

The velvety chanterelle grows in the countries of southern and eastern Europe, in deciduous forests on acidic soils. The collection season is from July to October.

• Faceted chanterelle ( Cantharellus lateritius)

Edible mushroom of orange-yellow color. The fruit body measures from 2 to 10 cm. The cap and stem are combined. The shape of the cap is carved with a wavy edge. The mushroom pulp is thick and dense, has a pleasant taste and aroma. The diameter of the stalk is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder is yellow Orange color, like the mushroom itself.

The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, and Malaysia, singly or in groups. Chanterelle mushrooms can be collected in summer and autumn.

• Chanterelle yellowing (Cantharellus lutescens)

Edible mushroom. The diameter of the cap is from 1 to 6 cm, the length of the stem is 2-5 cm, the thickness of the stem is up to 1.5 cm. The cap and stem are a single whole, as in other types of chanterelles. The upper part of the cap is yellow-brown, with brown scales. The leg is yellow-orange. The flesh of the mushroom is beige or light orange and has no taste or smell. The spore-bearing surface is most often smooth, less often with folds, and has a beige or yellow-brown tint. Spore powder is beige-orange.

The yellowing chanterelle grows in coniferous forests, on moist soils, and bears fruit until the end of summer.

• Trumpet chanterelle (funnel chanterelle, trumpet cantarella, tubular chanterelle) ( Cantharellus tubaeformis)

An edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, and a stem diameter of 0.3-0.8 cm. The chanterelle's cap has the shape of a funnel with uneven edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tube feet are yellow or dull yellow in color. The pulp is dense and white, with a faint bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color and consists of sparse brittle veins. Spore powder beige colour.

Trumpet chanterelles grow primarily in coniferous forests, but are sometimes found in deciduous forests in Europe and North America.

• Chanterelle Cantharellus minor

Edible mushroom, similar to common chanterelle, but has a smaller size. The diameter of the cap is 0.5-3 cm, the length of the stem is 1.5-6 cm, the thickness of the stem is 0.3-1 cm. The cap of a young mushroom is flat or convex; in a mature mushroom it becomes vase-like. The color of the cap is yellow or orange-yellow. The edge of the cap is wavy. The pulp is yellow, brittle, soft, with a barely noticeable aroma. The hymenophore is the color of the cap. The color of the stem is lighter than that of the cap. The leg is hollow, tapering towards the base. The spore powder is white or yellowish in color.

These mushrooms grow in deciduous forests (most often oak) in eastern North America.

• Chanterelle Cantharellus subalbidus

An edible mushroom that is whitish or beige in color. Turns orange when touched. A wet mushroom takes on a light brown tint. The diameter of the cap is 5-14 cm, the height of the stem is 2-4 cm, the thickness of the stem is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, and as the mushroom grows it becomes funnel-shaped. There are velvet scales on the skin of the cap. The pulp of the mushroom has no aroma or taste. The hymenophore has narrow folds. The leg is fleshy, white, uneven or smooth. Spore powder is white.

Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles: description and photo. How are they different from edible ones?

There are 2 types of mushrooms with which the common chanterelle can be confused:

1. Orange talker (inedible mushroom)
2. Omphalote olive (poisonous mushroom)

Main differences edible chanterelle from false:

1. The color of the common edible chanterelle is uniform: light yellow or light orange. False chanterelles usually have brighter or lighter colors: copper-red, bright orange, yellowish-white, ocher-beige, red-brown. The center of the false chanterelle's cap may differ in color from the edges of the cap. Spots of various shapes may be observed on the cap of the false chanterelle.
2. The edges of a real chanterelle's hat are always torn. U false mushroom often smooth edges.
3. The leg of a real chanterelle is thick, while the leg of a false chanterelle is thin. In addition, the edible chanterelle's cap and leg form a single whole. And in the false chanterelle, the leg is separated from the cap.
4. Edible chanterelles always grow in groups. False chanterelles can also grow alone.
5. Smell edible mushroom palatable as opposed to inedible.
6. When pressed, the flesh of the edible chanterelle turns red; the color of the false chanterelle does not change.
7. Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.

False fox or orange talker

Calorie content of chanterelles

The calorie content of chanterelles per 100 g is 19 kcal.

How and for how long can fresh chanterelles be stored?

Mushrooms should be stored at a temperature of no more than +10°C. Freshly collected chanterelles cannot be kept for more than a day, even in the refrigerator. It is best to start processing them immediately.

How to clean chanterelles?

Mushrooms need to be cleared of debris and damaged mushrooms must be separated from whole ones. Forest debris is removed with a hard brush or soft cloth (sponge). Dirt does not stick to the surface of the chanterelles so much that it needs to be cleaned off with a knife. Use a knife to cut off the rotten, softened and damaged parts of the mushroom. Remove debris from the plates with a brush. This is especially important for subsequent drying.

After cleaning, the chanterelles should be rinsed thoroughly, paying special attention to the cap plates. They are usually washed in several waters. If you suspect a bitter taste, soak the mushrooms for 30-60 minutes.

Why are chanterelles bitter and how to remove the bitterness?

Chanterelles have a natural bitterness, for which they are especially valued in cooking and for which reason they are not liked various insects and pests. The bitterness increases if the mushrooms are not processed immediately after collection, as well as under the influence of the following natural factors. Chanterelles collected from:

• in hot dry weather;
• under coniferous trees;
• in moss;
• close to busy highways and environmentally polluting industrial enterprises;
• overgrown mushrooms;
• false chanterelles.

It is best to collect and cook young mushrooms with unopened caps. The likelihood of bitterness in them will be low.

To prevent the chanterelles from becoming bitter, you can soak them for 30-60 minutes and then boil them, draining the water after cooking. By the way, you can boil it not only in water, but also in milk.

It is better to freeze boiled mushrooms: firstly, it turns out more compact, and secondly, when boiled they will not taste bitter. If you have frozen fresh chanterelles, and after defrosting you find that they are bitter, try the following:

• Boil the mushrooms in boiling salted water. You can add a couple of pinches of citric acid. The bitterness will transfer into the water, which you will then drain.

How to cook and store chanterelles. Cooking methods

In Russia, the chanterelle genus is represented by 4 species. All of them are edible and delicious mushrooms which have long been used in cooking.

• From the point of view of blanks, the greatest interest is common chanterelle, or real. It is eaten boiled, fried, pickled, pickled and pickled.
• Gray chanterelle- a very tasty, although unsightly-looking mushroom. It is used for making sauces, soups, and is good in dried form. Both fresh and dried gray chanterelles used as an additive to various dishes.
• Chanterelle yellowing good both in various dishes and in preparations for the winter. It is canned, pickled, dried. Dry chanterelles ground into powder make amazing soups and sauces.
• Velvety Chanterelle- a very rare mushroom, it is better not to pick it so that it does not completely disappear from nature.

Chanterelles can be:

• cook

Cut large chanterelles into slices and cook after boiling over reduced heat for 15-20 minutes. You can boil not only in enamel dishes, but also in a slow cooker or microwave oven. If you eat mushrooms immediately after cooking, you should add salt to the water. In this case, the broth can be used to prepare various dishes. If you fry the chanterelles after boiling, it is wiser to leave the water unsalted so that mineral salts do not escape from the mushrooms. In this case, you don’t need to cook them for more than 4-5 minutes. First rinse dried chanterelles several times in warm water, and then soak in cold water for 2-4 hours. After that, put them to boil in the same water. Let them simmer for 40-60 minutes.

• fry

It is not necessary to cook the chanterelles before frying. But if you want the mushrooms to definitely not taste bitter, it is better to boil them, draining the water after cooking.

Before frying, the mushrooms need to be cut: the cap into equal slices, the stem into circles. Since mushrooms contain 90% water, and at a temperature of 60-70° the liquid leaves the fruiting bodies, they begin to fry only after this juice has evaporated. Fry finely chopped onion in a frying pan in oil, then add the chanterelles and fry until the moisture released has evaporated. Then add salt, add sour cream if desired and simmer until tender for 15-20 minutes. Chanterelles can also be baked and poached.

• salt

IN different sources Salting of chanterelles is treated differently. Some say that these forest dwellers are good in any form, except salted. Others give different pickling recipes and claim that salted chanterelles have a right to exist. They say that chanterelles prepared in this way are somewhat harsh and inexpressive in taste.

Chanterelles are salted cold and hot. For cold pickling The mushrooms are washed and soaked for a day in water with salt and citric acid (per liter of water: 1 tablespoon of salt and 2 grams of citric acid). There is no need to boil them. The chanterelles, dried after soaking, are placed in prepared dishes: enamel, wood or glass. First, the bottom of the container is sprinkled with salt, then the mushrooms are laid out with their caps down in layers of 6 cm, sprinkling each of them with salt (50 g of salt per kilogram of chanterelles), dill, chopped garlic, currant leaves, horseradish, cherries, and caraway seeds. Cover the mushrooms with a light cloth on top, cover the dish with a lid that fits freely into it and press down with pressure. They are kept warm for fermentation for 1-2 days, then taken out into the cold. You can eat chanterelles after 1.5 months from the moment of salting.

• marinate

Pickled chanterelles followed by pasteurization. Before harvesting, the fruiting bodies of common chanterelles must be thoroughly cleaned and washed. Cut large mushrooms into 4 parts, leave small ones whole. They are boiled for 15 minutes in salt water with citric acid. Hot chanterelles are placed in prepared jars and filled with marinade so that 2 cm remains to the edge of the jar. Onion rings, laurel leaves, and pieces of horseradish root can be added on top. Covered jars are pasteurized for 2 minutes - this is optimal time to preserve B vitamins in mushrooms. Pickled chanterelles should be stored at a temperature of 0 to 15° in a dry cellar.

Pickled chanterelles without pasteurization. First, the mushrooms are boiled in salted water for about 15 minutes. Then prepare the marinade - boil water with the addition of salt and vinegar. Add mushrooms to the boiling marinade and cook for 20 minutes. Add spices and sugar 3 minutes before the end of cooking. The chanterelles are placed in sterilized jars, poured with the marinade in which they were cooked, and rolled up.

• ferment

The washed chanterelles are cut into equal slices. Pour water into a saucepan, add (per 1 kg of chanterelles) 1 tablespoon of salt, 3 g of citric acid. Bring to a boil and then add mushrooms, cook for 20 minutes. At the same time, they are stirred and the foam that appears is removed. Then the mushrooms are drained in a colander, washed with cold water and dried. Bring the filling to a boil, but do not boil: per liter of water take 5 tablespoons of salt and 2 tablespoons of sugar. Cool the solution to 40°C. Add whey from skim sour milk (20 g per 1 liter of solution). Three-liter jars are filled with mushrooms and filled with prepared liquid. They keep it warm for three days and then take it out into the cold.

• dry

Healthy, unwashed, but well-cleaned mushrooms are cut into slices 3-5 mm thick along the fruiting body. Sliced ​​chanterelles are placed on a drying board or in a special dryer so that they do not come into contact with each other. Chanterelles can be dried in well-ventilated rooms, outside (in the shade or in the sun), in a dryer, in an oven, or in an oven.

First, the mushrooms are dried at a low temperature (60-65°) so that the juice does not leak out of them, and then at a higher temperature. When drying mushrooms in the sun, it is important to ensure that dew and rain do not get on them. Chanterelles are considered well dried if the mushroom slices crumble finely between your fingers. Store dried chanterelles in tin, glass or plastic containers with tight-fitting lids.

How to freeze chanterelles for the winter?

Before freezing, mushrooms should be thoroughly washed and dried well, laid out on a cloth. You can freeze fresh, boiled, baked and fried chanterelles. Fresh (raw) mushrooms may taste bitter after defrosting. Therefore, before freezing, it is better to boil them in water or milk, fry them in hard butter or bake them in the oven.

Prepared and dried mushrooms can be placed in freezer bags, food containers made of polymers, metal or glass, in the latter case filling the containers 90%. Close tightly so that the food does not come into contact with air. Store in freezer at a temperature of -18°C for one year.

Mushrooms should be defrosted on the bottom shelf of the refrigerator at a temperature of +4°C. To defrost, do not heat them or pour boiling water over them. In addition, thawed mushrooms cannot be re-frozen. If they accidentally thawed due to a refrigerator breakdown and you want to freeze them again, you can do this by first boiling or frying the mushrooms.

• Hinomannose, contained in chanterelles, helps to cope with helminths that have infected humans. However, this polysaccharide is destroyed during heat treatment already at 50°C, and when salting it is killed by salt. Therefore, herbalists advise using an alcoholic infusion of chanterelles for treatment.
• The pharmacy sells the drug "Fungo-Shi - chanterelles", intended for the treatment of helminthiases. The medicine from chanterelles was developed by Russian scientists and tested in Russia and abroad.
• The antibiotic contained in chanterelles blocks the development of the tuberculosis bacillus.
• Chanterelles often grow in the form of “witch rings.” In ancient times, European peoples mystified such phenomena. They attributed the appearance of the rings to witches' sabbaths and the tricks of elves. Now scientists explain this by saying that a spore that falls to the ground forms mycelium, which grows evenly in all directions, forming an even circle. And the middle part of the mycelium gradually dies.
• The name "chanterelle" does not come from the word fox. The name of the mushrooms comes from the Old Russian adjective “fox” - yellow. Both the animal and the mushroom are named for their color.
• Although mushrooms contain vitamins, they are completely destroyed when culinary processing. An exception is fermented mushrooms rich in vitamin C.
• If there is a pine or birch tree growing near the house, then you can try to grow your own chanterelles under them. Mash the mushroom caps, place them, without burying them, on the surface of the soil near the tree, water and mulch on top with pine needles or birch leaves.
• Chanterelles contain the most a large number of fat compared to other mushrooms - 2.4%. Fats in mushrooms are concentrated mainly in the spore-bearing layer, in chanterelles - in the plates.

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

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

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

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

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

Growth

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

Edibility

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

Cream.

Collection time

July–October.

Similar species

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

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

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

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

The common one is valued for its beautiful taste qualities, 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.

Faceted chanterelle is often found in the forests of North America, gray - in the northern hemisphere, in the temperate zone, as well as 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, the common chanterelle is most often found in mixed or coniferous forests. These mushrooms are demanding sunlight, therefore they prefer grassy or shaded places.

At the same time, the germination of fruiting bodies requires a large amount 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 meadows, 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.

• 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 never wormy (well, with the exception of special occasions). 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.