10.03.2020

Chanterelle mushrooms - photo and description. Common Chanterelle Mushrooms Chanterelle description

Syn.: cockerel, real chanterelle, tubular cantarella, trumpet-shaped chanterelle, funnel-shaped chanterelle.

The common chanterelle, or real chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the family Chanterelle (lat. Cantharellaceae). It is a well-known edible mushroom throughout the world. It is highly valued for its properties and is also suitable for consumption in any form. In addition, chanterelles are valuable mushrooms in terms of medicinal use, thanks to the polysaccharides contained in them.

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In medicine

In European medical practice, chanterelles are an almost irreplaceable remedy for hepatitis. Ergosterol and trametonolinic acid, which are part of these mushrooms, can cleanse the liver, restoring its functions. This is why European medicine uses chanterelle extract for treatment. various diseases, including hepatitis C.

In Eastern medical practice, it is believed that treatment with chanterelles helps improve vision, prevents the development of inflammatory processes in the eyes, reduces dryness of the mucous membranes, and also increases the body’s resistance to infectious diseases. The beneficial properties of chanterelles for the eyes from the point of view of oriental medicine are invaluable.

Contraindications and side effects

Contraindications to treatment with chanterelles are pregnancy, lactation, and individual intolerance to mushroom components. Treatment with these mushrooms is strictly prohibited for children.

In the food industry

Chanterelles, beneficial features which are difficult to overestimate, have proven themselves to be excellent edible and satisfying mushrooms. They are used for consumption in any form - fried, pickled, salted, boiled. By the way, when chanterelles are cooked, the sour taste of the raw pulp disappears.

Classification

Common chanterelle (lat. Cantharellus cibarius) is a species of mushroom from the genus Chanterelle (lat. Cantharellus) and the family Chanterelle (lat. Cantharellaceae).

Botanical description

The fruiting body of the common chanterelle is similar in shape to cap-footed mushrooms, however, both the cap and the stem are a single whole, i.e. without any clear boundaries. The color of the mushroom can vary from light yellow to yellow-orange. A hat with a diameter of 2 to 12 cm often has wavy edges and irregular shape: it is concave-prostrate, convex, depressed, flat, has curled edges, depressed in the center. Mature chanterelles may have a funnel-shaped cap.

The flesh of common chanterelles is densely fleshy, and in the leg it is fibrous. It is yellow along the edges of its fruiting body and whitish in the middle. The taste of such pulp is sour, and the smell is weak, reminiscent of the aroma of roots or dried fruits. When you press on the mushroom with your fingers, its flesh acquires a slightly reddish tint. The leg of the chanterelle, as noted above, is completely fused with the cap and has the same color (or lighter) with it. It is solid, smooth, dense, tapering towards the bottom. It has a length from 5 to 8 cm and a thickness from 1 to 3 cm.

The hymenophore in chanterelles is folded, since it consists of wavy branched folds, strongly descending along the stalk. It can also be coarsely cellular and veiny. The veins of these mushrooms are sparse but thick. They are low, like folds, descending far down the leg. Spore powder in the common chanterelle it is light yellow in color, and the spores themselves are ellipsoidal.

Spreading

The common chanterelle is widespread throughout coniferous and mixed forests temperate climate. Prefers soils with moist moss, grass or forest litter. The fungus forms the so-called mycorrhiza with various trees: oak, pine, spruce, beech. Chanterelles grow in the form of fruiting bodies arranged in groups (often very numerous). Often these mushrooms can be found in forests in summer period after heavy thunderstorm rains. The distribution period for chanterelles is early June, and then August-October.

Regions of distribution on the map of Russia.

Procurement of raw materials

As a rule, dry chanterelle powder is considered a medicinal raw material. It is for this purpose that mushrooms are collected and stored. The process begins in June and ends in late autumn. It is more advisable to collect chanterelles in the morning. During the collection process, they are trimmed with a knife at the base of the stem, rather than uprooted.

Mushrooms should be placed in low baskets to prevent them from breaking. The collected chanterelles are cleaned of dirt with a soft brush under running water, then dried. It is best to dry them in the sun, but you can also use heating radiators (at home). The drying temperature should not exceed 40-50°C. Dried mushrooms are ground into powder, which can be stored at room temperature for no more than 1 year.

Chemical composition

The common chanterelle is rich dietary fiber(23.3%), beta-carotene (17%), vitamin A (15.8%), vitamin B 2 (19.4%), vitamin C (37.8%), vitamin PP (25%), potassium (18%), copper (29%), manganese (20.5%), cobalt (40%).

It is worth noting that these mushrooms contain many times more vitamin A than carrots, and more B vitamins than, for example, yeast. Common chanterelle, grown in its natural habitats, is one of the best plant sources of vitamin D 2 (ergocalciferol). In addition, mushrooms contain 8 essential amino acids.

Pharmacological properties

The medicinal properties of chanterelles are due to the presence of healing substances in their chemical composition. Chanterelles, whose medicinal properties are truly unique, are the most valuable mushrooms from a pharmacological point of view, since they contain polysaccharides such as chitinmannose, ergosterol, and trametonolinic acid.

The polysaccharide ergosterol has a positive effect on liver enzymes, which makes chanterelles useful for hepatitis, fatty liver degeneration and hemangiomas. Moreover, these mushrooms are a powerful antioxidant that suppresses free radicals and prevents premature aging human body.

Use in folk medicine

Chanterelles in folk medicine- This priceless find. These mushrooms have an immunostimulating and antitumor effect, helping with inflammatory diseases. For this, traditional healers practice treatment with chanterelle tincture, as well as healers, like some medical practices, use dry chanterelle powder.

According to traditional healers chanterelles are no less useful for obesity. It is believed that these mushrooms normalize digestion and are an excellent means for weight loss. It is worth noting that no data on the use of chanterelles by healers and healers has been confirmed and has not undergone appropriate clinical trials.

Historical reference

Unfortunately, all the beneficial substances contained in the common chanterelle are destroyed during heat treatment, as well as when salt is added to the mushrooms. That is why in pickled or fried chanterelles medicinal properties simply no.

Like many edible mushrooms, chanterelles have their own “doubles”, encountering which is extremely undesirable. In order not to be poisoned by poisonous mushrooms, you should know the differences between the false chanterelle and the common one. Edible mushrooms include the velvety chanterelle, which has a bright orange color and is common in Europe and Asia, as well as the faceted chanterelle, in which the hymenophore is less developed and the flesh is more brittle. This mushroom is common in Africa, North America, Himalayas and Malaysia. Also to edible chanterelles This includes the so-called yellow hedgehog. Its hymenophore looks like papillae (or small spines), but not like plates.

There are two types of inedible chanterelles poisonous mushrooms. The first species is the well-known false chanterelle, which has thin flesh and frequent plates. This mushroom does not grow on soil, but on forest floor or rotting wood. This “toadstool” can be found everywhere throughout the Northern Hemisphere of the Earth. The second species is olive omphalot. This poisonous mushroom, widespread in the subtropics. Lives on dying deciduous trees, in particular on oaks and olives.

Literature

1. Dodik, S. D. Mushrooms of Russian forests. - M.: AST, 1999. - 320 p.

2. Mushrooms: Directory / Transl. with it. F. Dvin. - M.: Astrel, AST, 2001. - P. 228. - 304 p. - ISBN 5-17-009961-4.

3. Grunert G. Mushrooms / trans. with him. - M.: “Astrel”, “AST”, 2001. - P. 192. - (Guide to nature). - ISBN 5-17-006175-7.

4. Lesso T. Mushrooms, key / trans. from English L. V. Garibova, S. N. Lekomtseva. - M.: “Astrel”, “AST”, 2003. - P. 28. - ISBN 5-17-020333-0.

5. Udu J. Mushrooms. Encyclopedia = Le grand livre des Champignons / trans. from fr. - M.: “Astrel”, “AST”, 2003. - P. 35. - ISBN 5-271-05827-1.

6. Shishkin, A. G. Chernobyl (2003). - Radioecological studies of mushrooms and wild berries.

7. Belyakova G. A., Dyakov Yu. T., Tarasov K. L. Botany: in 4 volumes. - M.: ed. Center "Academy", 2006. - T. 1. Algae and mushrooms. - P. 275. - 320 p. - ISBN 5-7695-2731-5.

8. World of plants: in 7 volumes / Ed. Academician A.L. Takhtajyan. T.2. Slime molds. Mushrooms - 2nd ed., revised. - M.: Education, 1991. - 475 p.

9. "Mushrooms" Directory. / lane from Italian F. Dvin - Moscow: AST. Astrel, 2004. - 303 p.

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 noteworthy taste qualities the deceiving fox does not have.

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.

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 productivity. 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 stem 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 agaric mushroom in Russia that produces 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 of coniferous forest overgrown with a thick layer of moss, preferably 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:

The mushroom kingdom is diverse. Among its representatives there are many that surprise with their shape and color. For example, on the edges of the forest you can often find a light yellow mushroom unusual shape. This is a common chanterelle mushroom, which got its name precisely because of its non-standard color - a desired prey for all lovers of quiet hunting.

The common chanterelle (Cantharellus cibarium) belongs to the Chanterelle family of the order Aphyllophoraceae. It is also called a real fox or cockerel. Representatives of the order Aphyllophoraceae do not have plates, and this is the first thing that catches the eye when describing the chanterelle mushroom.

Chanterelles look quite unusual. The cap is small, from 2 to 12 cm, irregular funnel-shaped in mature mushrooms, concave-prostrate in young ones; the center is significantly depressed, the edges are uneven and rolled up. The skin is smooth, matte, and does not separate from the pulp. It is painted in a light yellow color, which becomes richer as it grows, up to orange-yellow. The cap grows tightly together with the leg, turning into it.
The leg is quite long, from 4 to 7 cm, up to 3 cm thick; dense and smooth, tapering towards the ground. Even in mature age does not become hollow. Painted to match the hat.
The real chanterelle does not have plates. Instead of them there are wavy forked-branched folds descending along the stalk - folded hymenophore. The folds, or veins, are thick, sparse and low, the same color as the cap.
The flesh in the cap is fleshy and dense; white in the center and yellowish at the edges. Almost never gets worms. Reddish marks appear in places of pressure. The smell is light, fruity; the taste is sour. The pulp in the leg is fibrous, the fibers are hard and white.

Chanterelle is an edible mushroom. Its unusual pleasant taste and aroma have found many connoisseurs among mushroom pickers.

Where and in what forest do they grow?

Chanterelle mushrooms grow in northern latitudes almost everywhere. There are several varieties of them - in Russia the ordinary one is more common. This fungus can form mycorrhiza with various trees, but prefers spruce, pine, beech or oak. Therefore, chanterelles often grow in coniferous or mixed forests.

The cockerel is quite demanding sunlight, therefore avoids shaded or grassy areas. At the same time, germination of fruiting bodies requires a significant amount of moisture, so he chooses clearings with a lot of litter or moss, which help protect the soil from drying out. For the same reason, mass fruiting usually begins after heavy rains and lasts from August to October.

How to collect

The chanterelle collecting season usually begins at the end of summer. But in dry years it may shift to the beginning or even mid-autumn - as soon as sufficient moisture appears. You can collect chanterelle mushrooms in any mixed or coniferous forests, but you are more likely to find them near a pine tree. The reason is not only mycorrhiza. The fox is not very picky in choosing a “partner” for symbiosis, but it prefers the acidic soils that form around pines due to coniferous litter. In addition, the latter reliably mulches the soil, protecting the sensitive mycelium from drying out.

They look for mushrooms in open, grassless places: clearings, edges. It is not difficult to notice them due to their bright color. In addition, they do not hide under leaves. Alone, fruiting bodies never germinate. Common chanterelles do not form crowded, grandiose clearings, but if you come across one mushroom, there will definitely be others nearby.

Similar species and how to distinguish them from them

The chanterelle is just one member of the large Cantharellus family. There are more than 60 species in total. Not all are so tasty; some are considered edible, but none of them are poisonous.

The easiest way to confuse common chanterelle with velvety or faceted. The first has a brighter, closer to orange, color. The second hymenophore is almost smooth, and the flesh is brittle. Both are practically not found in our forests and do not pose a health hazard.

Dangerous counterparts are found in other families. So, the real ones are very similar false chanterelles, or orange talkers. The latter belong to the Hygrophoropsis family and have nothing in common with the real ones, except for the color and shape of the cap. Talkers can cause food poisoning, so it is important to be able to distinguish them.

U dangerous double the cap can separate, the plates descend onto the stem, but do not pass into it. The edges of the cap are smooth, and the color is more saturated, with reddish or reddish tones. Among similar mushrooms- poisonous olive omphalot. Fortunately, it is not found in our latitudes.

Processing and storage, food quality

Despite popular love, chanterelles are classified in the third category. The reason is that the mushroom is quite heavy for the body; it is advisable to eat it in small portions. On the other hand, chanterelles, due to their dense pulp, do not break during transportation.

Before cooking, mushrooms are thoroughly washed. Most of the leg is trimmed so that the fibers contained in it will not lose their rigidity during cooking. Chanterelles can be fried, boiled, pickled. Before cooking, the pulp is cut into small pieces, which facilitates the digestion process. It is not recommended to dry them - in this form the mushrooms become too tough.

Beneficial properties and harm

Chanterelles can bring not only benefits, but also harm. Like all heavy mushrooms, they should not be eaten by those who suffer from pancreatitis, gastritis and some other gastrointestinal diseases. It is better for pregnant women and women during breastfeeding to avoid this product. This mushroom is given to children with caution - it can cause allergic reactions.

Many people wonder whether it is possible to get poisoned by chanterelles. Chanterelle can provoke eating disorders only in a few cases:

old mushroom In this case, protein decomposition processes began in the pulp. Such mushrooms cannot be eaten. They can be distinguished by a more saturated and bright color;
the mushroom grew near the city or highways. It absorbs quite intensely harmful substances from the atmosphere.

It’s not for nothing that mushroom pickers highly value chanterelles. These mushrooms are noticeable and easy to collect. Thanks to their dense and elastic pulp, they do not crumble or deform during transportation. They are easy to prepare, and the result exceeds all expectations.

Thanks to his appearance, chanterelles cannot be confused with other mushrooms. Their caps and legs look solid and seem to have no boundaries. The hat has an irregular shape, it is flat and has uneven edges.

It can be concave or funnel-shaped, which is why it resembles the shape of an inverted umbrella. The color is mostly yellowish or with an orange tint.

You can find chanterelles in the forest from early summer until mid-October. Mushrooms are often found near spruce, pine and oak trees. Especially in damp places, in moss, among leaves on the ground.

Chanterelles can be easily spotted as they grow in large groups. Below are photos of chanterelle mushrooms, which illustrate the above.

What types of chanterelles are there?

In total, there are more than 60 varieties of chanterelles, including both edible and inedible. The most famous types are listed below:

Ordinary. The pulp has a yellowish tint around the edges; the cut is usually white. The taste of the chanterelle is sour, the thickness of the leg is 1-3 cm, and the length is 4-7 cm.

What distinguishes the common chanterelle from other species is the absence of worms or larvae, since the mushrooms contain poisonous components.

Gray. This variety is little known to mushroom pickers, so they usually avoid them. The hat has waves at the edges and indentations in the center. It is impossible to accurately describe the taste of gray chanterelle, since the variety is not aromatic. Meet this type mushroom can be grown from mid-summer to mid-autumn.

Cinnabar red. This variety of mushrooms has a red and pinkish-red color. The edges of the cap are uneven and curved. The mushroom can be found in deciduous forests, oak groves and eastern North America.

Velvety. This is one of rare species chanterelles. Young mushrooms have a more convex cap, but the older they get, the more funnel-shaped it becomes. The mushroom smells pleasant, but tastes quite sour.

You can meet chanterelles in the south and east of Europe, as well as in deciduous forests. The harvest takes place from July to mid-autumn.

Faceted. The stem and cap of this type of chanterelle mushroom are connected. The pulp is quite dense and has a pleasant smell. To understand where chanterelles grow, you need to go to the oak grove of Africa and the Himalayas. The collection takes place in summer and autumn.

Yellowing. Its top is yellowish and its bottom is orange. The pulp has beige color, but without smell or aroma. Often, yellowing chanterelles grow in coniferous forests, on moist soil, and they can be collected until the end of the summer season.

Tubular. The cap of this type of mushroom is funnel-shaped and has scales on it. The pulp is usually white, has a bitter taste and smells like soil. Deciduous and coniferous forests are the favorite locations of these mushrooms.

Cantharellus minor. This variety of mushrooms can be easily confused with other varieties, but it is distinguished by its small size. The color is predominantly yellowish and orange. The leg of the chanterelle is hollow, becoming narrow towards the end. Go to deciduous forest to collect Cantharellus minor.

Cantharellus subalbidus. The color is mostly white or beige. The cap looks wavy at the edges, the leg is fleshy and uneven. Coniferous forest- the most common location of this variety.

Edible and inedible chanterelle: what is the difference?

Below is a description of chanterelle mushrooms, which include both edible and inedible species.

A normal mushroom will have a light color, a dangerous one will have a bright color;
The first type has torn edges, and the false one has perfectly smooth edges;
A thick stem is found in edible ones, a thin one - in inedible ones;

The first type of mushroom grows in groups, and the second alone;
Healthy mushrooms smell nice;
When pressed on the flesh of a regular chanterelle, a red color is reflected;
No worms.

What are the benefits of chanterelles?

They contain many vitamins;
Almost no worms;
The ergosterol content in red mushrooms helps strengthen organs;
Useful for curing diseases.

There are three ways to store chanterelles: salt, dry and freeze. The latter method preserves useful substances in them.

Regarding the basic requirements - avoid storing it in the room.

The ideal temperature for all varieties should not exceed 10 degrees, and should be stored for no more than a day. Better process them quickly.

Processing mushrooms involves clearing them of debris and separating them into healthy and damaged ones. Then rinse the chanterelles and dry them on a towel.