Chanterelle mushrooms: Where and when to collect chanterelles, useful properties of chanterelles, fried chanterelles with potatoes (recipe). Chanterelles - full information about mushrooms Varieties of chanterelle mushrooms

Common - an edible forest mushroom that grows in places where there is a lot of moisture. Characteristic appearance will allow to distinguish this mushroom from others and to a person who previously saw it only from a photo. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.

A mushroom named chanterelle is well known to both avid mushroom pickers and beginners in this business. He loves coniferous forest, but also grows in birch and mixed forests - often alone, but close to each other.

In a common chanterelle, the leg and hat have grown together so much that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow, with a smooth, matte surface that does not separate well from the pulp. The flesh is firm and very fleshy, white, but slightly reddening when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.

chanterelle mushroom

Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after showers.

Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where the mushroom was found. If there is moss, carefully lift it up. In no case do not cut the mushroom - carefully unscrew it, completely removing it from the ground. Otherwise, damage the mycelium. If everything went smoothly, remember the place, in time it will again be full of mushrooms. Chanterelle is often inseparable in a basket with mushrooms. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:

• the edges of the chanterelle are more wavy;
• the color of the chanterelle is lighter - from yellow to almost white;
• pulp and milk are paler than that of camelina;
• there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. From excessive moisture, the fungus does not rot, and in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of crushing, breaking and loss of presentation. This is the case when accessibility is associated with taste and health benefits.

The mushroom is popular among the people not only because of its nutritional properties and also for the sake of utility. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered in the fungus natural anthelmintic (fighting worms) and hepatoprotective (positive effect on the liver) properties.

And the most useful substance in chanterelles is considered trametonolinic acid, which is designed to fight hepatitis. Traditional medicine speaks of the benefits of the fungus for vision and physical health of the eyes, as well as for immunity and even excretion of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.

Inedible doppelgangers

The poisonous pseudochanterelles include the false chanterelle (it is also an orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. Having kept them in water for 3 days, boiled or stewed, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers recognize the "scout" by eye. However, if you do not consider yourself to be such, it is better to rely on auxiliary signs:

1. The false chanterelle grows exclusively on the forest floor, moss, deadwood, old decaying trees, and not on the soil, like a real one.
2. It's brighter than the real thing. Toward the edge of the hat brightens. The surface is velvety. The real one has a uniform color and a smooth surface.
3. The edges of the cap of the false chanterelle are smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the foot is not continuous.
4. The leg of a false chanterelle is hollow, while that of a real one is fibrous.

Omphaloth - deadly poisonous mushroom. It grows only in the subtropics and exclusively on tree dust.

Attention! Even a real fox can poison you: the one that grows near industrial enterprise or busy roadway. The fungus collects the radioactive nuclide caesium-137.

Mushrooms on the table

Raw chanterelles taste tough and viscous, even spicy. But they are also eaten this way. In Germany, for example, this is in the order of things, the mushroom is respected there: pickled in vinegar and dried. However, after such processing, the chanterelles become rough in taste, so it is still better to cook them.

Before processing, the mushroom is washed in cold water, peel the plates and cook for about 20 minutes in a large saucepan of salted water, removing the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To surely rid the chanterelles of bitterness, you can soak them for an hour and a half in milk. For a multicooker, the “baking” mode and half an hour on the timer are suitable.

They also freeze mushrooms. Moreover, after cooking, they will take less space. The common chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they become bitter after cooking, sweeten the water with brown sugar.

Chanterelles are used in various dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish a unique taste and aroma. The European serving of mushrooms involves cutting into pieces and seasoning with butter, crushed breadcrumbs, onions, lemon peel and seasonings.

Advice. Despite the content of only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. So take precautions when eating.

Chanterelle false and real: video

Common - an edible forest mushroom that grows in places where there is a lot of moisture. The characteristic appearance will make it possible to distinguish this mushroom from others and to a person who has previously seen it only from a photo. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.

A mushroom named chanterelle is well known to both avid mushroom pickers and beginners in this business. He loves coniferous forest, but also grows in birch and mixed forests - often alone, but close to each other.

In a common chanterelle, the leg and hat have grown together so much that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow, with a smooth, matte surface that does not separate well from the pulp. The flesh is firm and very fleshy, white, but slightly reddening when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.

chanterelle mushroom

Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after showers.

Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where the mushroom was found. If there is moss, carefully lift it up. In no case do not cut the mushroom - carefully unscrew it, completely removing it from the ground. Otherwise, damage the mycelium. If everything went smoothly, remember the place, in time it will again be full of mushrooms. Chanterelle is often inseparable in a basket with mushrooms. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:

• the edges of the chanterelle are more wavy;
• the color of the chanterelle is lighter - from yellow to almost white;
• pulp and milk are paler than that of camelina;
• there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. From excessive moisture, the fungus does not rot, and in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of crushing, breaking and loss of presentation. This is the case when accessibility is associated with taste and health benefits.

The mushroom is popular among the people not only because of its nutritional properties, but also because of its usefulness. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered in the fungus natural anthelmintic (fighting worms) and hepatoprotective (positive effect on the liver) properties.

And the most useful substance in chanterelles is considered trametonolinic acid, which is designed to fight hepatitis. Traditional medicine speaks of the benefits of the fungus for vision and physical health of the eyes, as well as for immunity and even excretion of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.

Inedible doppelgangers

The poisonous pseudochanterelles include the false chanterelle (it is also an orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. Having kept them in water for 3 days, boiled or stewed, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers recognize the "scout" by eye. However, if you do not consider yourself to be such, it is better to rely on auxiliary signs:

1. The false chanterelle grows exclusively on the forest floor, moss, deadwood, old decaying trees, and not on the soil, like a real one.
2. It's brighter than the real thing. Toward the edge of the hat brightens. The surface is velvety. The real one has a uniform color and a smooth surface.
3. The edges of the cap of the false chanterelle are smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the foot is not continuous.
4. The leg of a false chanterelle is hollow, while that of a real one is fibrous.

Omphaloth is a deadly poisonous mushroom. It grows only in the subtropics and exclusively on tree dust.

Attention! Even a real fox can poison you: the one that grows near an industrial plant or a busy roadway. The fungus collects the radioactive nuclide caesium-137.

Mushrooms on the table

Raw chanterelles taste tough and viscous, even spicy. But they are also eaten this way. In Germany, for example, this is in the order of things, the mushroom is respected there: pickled in vinegar and dried. However, after such processing, the chanterelles become rough in taste, so it is still better to cook them.

Before processing, the mushroom is washed in cold water, the plates are cleaned and boiled for about 20 minutes in a large saucepan with salted water, removing the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To surely rid the chanterelles of bitterness, you can soak them for an hour and a half in milk. For a multicooker, the “baking” mode and half an hour on the timer are suitable.

They also freeze mushrooms. Moreover, after cooking, they take up less space. The common chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they become bitter after cooking, sweeten the water with brown sugar.

Chanterelles are used in various dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish a unique taste and aroma. The European serving of mushrooms involves cutting into pieces and seasoning with butter, crushed breadcrumbs, onions, lemon peel and seasonings.

Advice. Despite the content of only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. So take precautions when eating.

Chanterelle false and real: video

July is chanterelle season. It is in the middle of summer that sunny chanterelles grow, and mushroom pickers open the season silent hunting on these very tasty and healthy mushrooms. And chanterelles are amazing mushrooms. In rainy weather, they, unlike other mushrooms, do not rot, in dry weather they do not dry out, but simply stop growing. Chanterelles always look juicy, fresh and never wormy. In addition, the chanterelle is one of those rare mushrooms that are convenient to collect and transport, since it is not at all afraid of being pressed down - you can safely put the chanterelles in large buckets and bags, they will not wrinkle or break.

Where do chanterelles grow, where to collect chanterelles?

Beginning mushroom pickers will ask where to look for chanterelles. Let's try to figure out together where the chanterelles grow. If you are going to the forest for mushrooms for the first time, know that you can find chanterelles both in mixed and coniferous forests, as well as in birch forests. Chanterelles grow in the shade of trees, but in wet weather they also feel great in open glades. Like many mushrooms, chanterelles grow in families or groups. Chanterelles grow in clusters, so if you find a mushroom, look around the ground. Look under the leaves, twigs, pine needles and moss for more mushrooms. Cut the mushrooms carefully.

You should not collect chanterelles that have grown near the tracks. Even being real and having a very attractive appearance, they will not bring anything but harm to the body.

When to collect chanterelles?

Chanterelles can be harvested from the end of May. Chanterelles begin to grow actively in early July. Thus, the bulk of chanterelle mushrooms grows from July to the end of September. However best time for collecting chanterelles are considered summer months: July and August.

The chanterelle looks quite remarkable: yellow or yellow-orange, lamellar hat irregular shape with wavy edges, the plates from under the cap descend to the stem, while the leg of the chanterelles itself is low - no more than 6 cm. Young mushrooms have a flat hat, but the older they get, the more the shape of the hat becomes like a funnel.

How to distinguish an edible chanterelle - Chanterelle real and false

A real chanterelle has a bright yellow color, a hat that is concave, smooth on top and wavy at the edges. The diameter of the mushroom cap is from 3 to 10 cm. The stem of this mushroom is dense and elastic, slightly darker than the cap. characteristic feature chanterelles is their pleasant fruity aroma.

False relatives of the chanterelle are outwardly brighter, yellow-orange in color, with a hollow and thin leg. The edges of her hat are even, unlike a real chanterelle, the shape is close to a circle, and the color is even orange-red. And most importantly: the pulp of the false chanterelle has a very unpleasant odor. If you cut off the mushroom, you will see that the inedible chanterelle has a hollow leg. Beware of false chanterelles!

Chanterelles - the benefits and beneficial properties of chanterelles

Chanterelles are one of the most popular mushrooms with valuable beneficial properties. The benefits of chanterelles for the body are not only in the high content of carotene (which is why they are red), but also in many other ways. It should be noted that the chanterelle is the champion among other mushrooms in terms of manganese content (20.5% of daily allowance consumption). Along with this, the mushroom contains a huge amount of vitamins of different composition, such as PP (25% in the raw product), A (15.8%), beta-carotene (17%).

The benefit of chanterelles is also that they are not indispensable for proper nutrition. Chanterelles are very low-calorie mushrooms, 100 g of chanterelles contain only 19 kcal. 100 g of chanterelles contains 1.5 g of protein, 1 g of fat and 1 g of carbohydrates - as you can see, chanterelles can be eaten by those who are on a diet. In addition, chanterelles contain 7 g of dietary fiber, which is very useful for digestion. 89% of the composition of chanterelles is water (therefore, do not be surprised when your mushrooms decrease by 3-4 times during cooking).

Chanterelles are hearty mushrooms, so if you do not eat meat, you can perfectly satisfy your hunger with dishes from these mushrooms, especially since they are very simple to prepare.

How to cook chanterelles, what to cook from chanterelles

Delicious chanterelle mushrooms are easy to prepare. Mushroom pickers should pay special attention to the fact that chanterelles cannot be stored for a long time at a plus temperature of more than ten degrees. Therefore, their processing and preparation should be started as soon as possible. Let's figure out how to cook chanterelles. So, there is no need to clean the chanterelles, just rinse them thoroughly, remove branches, needles, leaves, grains of sand and other forest debris, and then cook.

As a rule, chanterelles are fried or stewed - mushrooms have a very tasty aroma, the smell of fried chanterelles awakens appetite and makes everyone salivate without exception. Soups with chanterelles are very tasty, fried chanterelles with potatoes and onions, as well as chanterelle pies. Cooking time for chanterelles is about 25-35 minutes.

You can also fry the chanterelles in oil (even without salt) and freeze in freezer. Then it will be enough for you to simply defrost and fry or boil the mushrooms.

Fried chanterelles with potatoes - recipe for fried chanterelles with potatoes

Chanterelles are tasty, fragrant and very satisfying mushrooms. Fried chanterelles with potatoes will appeal to even the most picky gourmets, especially if the potatoes are young. This dish is simple and at the same time very satisfying, it can be served without meat for both lunch and dinner. The recipe for fried chanterelles with potatoes is very simple, and even young inexperienced housewives can easily cope with it.

So, to cook fried chanterelles with potatoes (serves 4), you will need:

• a frying pan (it should be large enough, with high walls and a lid);
• 8-9 young medium-sized potatoes;
• fresh chanterelle mushrooms (keep in mind that during the cooking process, mushrooms lose up to half or even more in their volume, so prepared mushrooms will be 2 times less than fresh);
• 1 medium-sized onion;
• oil for frying (potatoes can be fried on vegetable oil, sunflower, olive or camelina, and mushrooms - on cream, so the dish will turn out much tastier);
• salt to taste.

How to cook chanterelles fried with potatoes:

1. Fresh chanterelles should be soaked in cool water for 20-30 minutes to make them easier to clean later. When small twigs, earth and sand depart, the mushrooms must be thoroughly rinsed under running water, cut off what is not washed. If the mushrooms are very large, cut them into large pieces.
2. Take a saucepan, pour water into it, and when it boils, throw in the chanterelles. Chanterelles should not be cooked for long: 10-15 minutes, after which it is necessary to drain the water. If your mushrooms are small and very clean, you can skip this step.
3. Take an onion, peel it and cut into half rings or quarters. Pour oil into the pan and start frying the onion in it. When the smell of fried onions appears, add the mushrooms. Onions with mushrooms should be fried over medium heat for about 15 minutes. In order to determine if the chanterelles are ready, look at them: they should become even brighter, and the onions should acquire a golden-red color, decrease in volume and practically merge with the mushrooms.
4. Salt the mushrooms and keep on fire for another 3-5 minutes. After that, remove the pan from the heat and transfer the mushrooms to another dish.
5. Simultaneously with the frying of mushrooms, we prepare young potatoes. I wash it well, but do not clean it - we leave it in uniforms. Cut into semicircles (the thickness should be 2-3 mm, no more), change the oil in the pan (the oil layer should be 1 cm) and put the pan on a small fire. When the oil is warm, put the potato slices into the pan and cover with a lid (air outflow is important, so if the lid is without a hole, open it slightly). Fry, stirring occasionally, over medium heat.
6. When the potatoes are almost ready, add mushrooms and onions to the pan. We try, add salt to taste, mix and bring to readiness, when the potatoes are already completely soft.

Sin .: cockerel, real chanterelle, tubular cantarell, tubular lobe, funnel chanterelle.

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

Ask the experts

In medicine

In European medical practice, chanterelles for hepatitis are an almost indispensable remedy. Ergosterol and trametonolinic acid, which are part of these mushrooms, are able to cleanse the liver, restoring its functions. That 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 improves 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 priceless.

Contraindications and side effects

Contraindications to treatment with chanterelles are pregnancy, lactation, individual intolerance to the components of the mushrooms. Children treatment with these mushrooms is strictly prohibited.

In the food industry

chanterelles, beneficial features which can hardly be overestimated, have proven themselves as edible and satisfying mushrooms. They are used for consumption in any form - fried, pickled, salted, boiled. By the way, during the cooking of chanterelles, the sour taste of raw pulp disappears.

Classification

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

Botanical description

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

The pulp of ordinary chanterelles is densely fleshy, and in the leg it is fibrous. It has a yellow color 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 pressing 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 hat and has the same color (or lighter) with it. It is solid, smooth, dense, tapering towards the bottom. It has a length of 5 to 8 cm and a thickness of 1 to 3 cm.

The hymenophore in chanterelles is folded, since it consists of wavy, branched folds, strongly descending along the stem. It can also be coarse-meshed and veiny. The veins of these mushrooms are rare, but thick. They are low, similar to folds, running far down the leg. The spore powder of the common chanterelle has a light yellow color, and the spores themselves are ellipsoidal.

Spreading

The common chanterelle is distributed throughout coniferous and mixed forests. temperate climate. Prefers soils with damp 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 located in groups (often very numerous). Often these mushrooms can be found in forests in summer period after heavy thunderstorms. The period of distribution of chanterelles is the beginning of June, and then August-October.

Distribution regions 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 the collection and preparation of mushrooms is carried out. The process begins in June and ends in late autumn. It is more expedient to collect chanterelles in the morning. In the process of harvesting, they are cut with a knife at the base of the stem, and are not uprooted.

Mushrooms should be placed in low baskets in order to exclude the possibility of their breakage. The collected chanterelles are cleaned of dirt with a soft brush under running water, then dried. It is most expedient 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

Chanterelle ordinary 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 should be noted that vitamin A in these mushrooms is many times more than in the same carrots, and there are more vitamins of group B than, for example, in 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 medicinal substances in their chemical composition. Chanterelles, whose medicinal properties are truly unique, are the most valuable mushrooms from the point of view of pharmacology, since they contain such polysaccharides as chitinmannose, ergosterol, trametonolinic acid.

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

Application in traditional medicine

Chanterelles in traditional medicine- This priceless find. These mushrooms have an immunostimulating and antitumor effect, helping with inflammatory diseases. For this, traditional healers practice treatment with tincture of chanterelles, 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, being an excellent tool for weight loss. It is worth noting that no data on the use of chanterelles by healers and healers have been confirmed and have not passed the appropriate clinical trials.

Historical reference

Unfortunately, all the useful substances that are in the composition of 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 "twins", a meeting with which is highly undesirable. In order not to be poisoned by poisonous mushrooms, you should know the differences between a false chanterelle and an ordinary one. Edible mushrooms include a velvety chanterelle, which has a bright Orange color and common in Europe and Asia, as well as 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. The so-called yellow blackberry also belongs to edible chanterelles. Its hymenophore looks like papillae (or small spines), but not at all like plates.

There are two types of inedible chanterelles poisonous mushrooms. The first type is the notorious false fox, having a thin pulp and frequent plates. This mushroom does not grow on the soil, but on the forest floor or rotting wood. This "toadstool" can be found everywhere in the entire Northern Hemisphere of the Earth. The second type is olive omfalot. This is a poisonous mushroom, widespread in the subtropics. Inhabits the dying deciduous trees especially on oaks and olives.

Literature

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

2. Mushrooms: Handbook / Per. with it. F. Dvin. - M.: Astrel, AST, 2001. - S. 228. - 304 p. - ISBN 5-17-009961-4.

3. Grünert G. Mushrooms / per. with him. - M .: "Astrel", "AST", 2001. - S. 192. - (Guide to nature). - ISBN 5-17-006175-7.

4. Lesso T. Mushrooms, determinant / per. from English. L. V. Garibova, S. N. Lekomtseva. - M.: "Astrel", "AST", 2003. - S. 28. - ISBN 5-17-020333-0.

5. Udu J. Mushrooms. Encyclopedia = Le grand livre des Champignons / per. from fr. - M.: "Astrel", "AST", 2003. - S. 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. - V. 1. Algae and fungi. - S. 275. - 320 p. - ISBN 5-7695-2731-5.

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

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

The mushrooms got their name because of the characteristic reddish-yellow color. This color is due to the high content of vitamin C.

There are edible and poisonous species chanterelles. False representatives of this group of mushrooms grow on decaying trees, most often found in swamps and near lakes. edible chanterelles, most often grow in coniferous and mixed forests.

This group of mushrooms belongs to the family of chanterelles, class Agaricomycetes.

Characteristic

Chanterelles are a well-known group of mushrooms that is found throughout Russia and Ukraine.

Mushroom dimensions

Mushroom is small in size, with a long thick stem. The average diameter of the cap is 10 cm, the stem reaches a size of 10-13 cm in length and 1-2 cm in width.

Hat

Chanterelles have a yellow-orange flat hat. It is wavy at the edges and curled towards the center. If you look at the hat from above, you can see that it is irregular in shape. The top of the chanterelle can be from 1 to 10 cm in diameter. It has a tubular structure.

pulp

The pulp of chanterelles is dense, white color. Found fibrous and fleshy. When pressed, it changes color to red. The aroma resembles the smell of dried fruits, and the taste is sour.

Leg

The chanterelle leg is usually thick and long. It can reach 15 centimeters in length. She does not have a skirt and a ring and, most often, simply fuses with the top. Color - orange-yellow, more saturated at the top. The cap expands from the bottom up and has small scales in the lower part.

Chanterelle ordinary prefers to grow in mixed and coniferous forests. It can be found in places where moss and long plants grow. The season for collecting chanterelles is considered to be mid-summer - late autumn.

For a good harvest, chanterelles need a lot of moisture and nutrients that enter their body through moss and wood.

IN deciduous forests this type of mushroom feels uncomfortable. It does not penetrate well under a large layer of fallen leaves. sunlight, because of which the mushrooms begin to dry out and lose their attractive appearance.

Coniferous and mixed forests- this is the optimal habitat for chanterelles. In the soil under pine and spruce there are many trace elements that contribute to the development of mycelium. It is in such places that the root of the fungus can produce several fruits in one season.

Chanterelles are found all over the world, with the exception of the permafrost zone and the desert.

The optimal time for the growth of chanterelles is July-September. Mycelium best of all begins to bear fruit in August after a warm summer rain. This group of mushrooms does not tolerate cold, so it does not grow in winter.

In addition, chanterelles do not like the hot sun, so in spring and early summer they slow down their growth. The same stop in the development of mycelium occurs after each summer rain- the fungus tries to retain moisture for a long period of time. The fruit resumes its development on the third or fifth day after watering.

Edibility

There are both edible and inedible species chanterelles. Chanterelle ordinary has a pleasant smell and delicate shade, and false mushroom smells like fish or vinegar.

The main differences between edible chanterelles and inedible ones are:

1. Hat color. Inedible chanterelles are bright orange, while edible ones are yellow.
2. Hat shape. inedible mushrooms have a clear circle shape.
3. Leg. real mushroom has a thick leg, and inedible - thin.
4. Smell. Inedible representatives of chanterelles have a vinegar smell.
5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, real ones in mixed or coniferous forests.
6. Pulp. Edible chanterelles have yellow flesh, white in the center. Fake mushrooms have orange flesh.

If the mushrooms are real, then they can be fried, boiled or baked. Chanterelles make good casseroles, pies, zrazy and soups. All these dishes will not take more than an hour to cook. Chanterelles can also be salted, pickled or dried, but this will take more time.

Kinds

There are many types of foxes. You need to be able to distinguish edible representatives from inedible ones.

This type of mushroom is found in deciduous and coniferous forests. It can be found from early summer to mid-autumn. A feature of the fungus is a bright yellow color.

The hat of a real chanterelle has a hole in the center and twisted edges. Yellow color. It can reach 10 cm in diameter. The leg is attached to the hat in one layer and does not have a skirt. Its dimensions are 3-10 cm, and the shape is cylindrical. The pulp is dense, it is difficult to damage it to larvae and flies. spore powder yellow chanterelles.

The name of this type of chanterelle is associated with the unique structure of the fungus. The hat has tubular shape. Its edges are twisted down and have a funnel-shaped upper part. The color of the pulp can vary from brown to yellow. A change in the color of the pulp occurs during heavy torrential rains.

This species is found in coniferous forests and grows in families in the same place for several years.

The cap diameter is 2-6 cm, the size of the stem is 8 cm long and 1-2 cm wide.

The season for collecting tubular chanterelles is considered to be the beginning of summer - the end of autumn. It is found in coniferous and mixed forests.

A feature of the common chanterelle is considered to be its fruity smell. The color of the fungus varies from yellow to brown, depending on weather conditions- the more moisture, the darker the color.

The hat is flat, with twisted edges. It has folds that look like plates. The cap is up to 10 cm in diameter. The leg is long - up to 10 cm. Its diameter does not exceed 2 cm.

The mushroom is considered one of the most delicious types of chanterelles. It occurs from late July to early September in coniferous and mixed forests.

Similar species

Edible types of chanterelles are very similar to each other, so the common chanterelle is often confused with the velvety chanterelle and the faceted chanterelle.

This type of mushroom has a small size: the leg is 1 cm long, and the cap is 4 cm in diameter. The cap of a young mushroom has a convex shape and an orange color. There is a small hole in the center of the top, and the mushroom is twisted down along the edges. This type of mushroom grows in southern Europe and is found in deciduous forests.

The fruit body of the faceted chanterelle does not exceed 10 cm. The stem is connected to the cap and reaches 5 cm in length and 3 cm in width. The pulp of this type of chanterelle is very dense and tasty. It has a bright yellow color. There is a faceted chanterelle in Africa and Malaysia. The collection season is considered to be the end of summer.

Growing at home

It is quite possible to grow chanterelles on your own, but for this you need to follow a few rules.

To begin with, it is worth remembering that you need to plant mushrooms under the tree under which they dug it up: if the chanterelle grew under a spruce, then it must also be planted under a spruce. It is best to use an ordinary chanterelle for planting. This type of fungus quickly adapts to different conditions growth and gives fruit within a month after planting.

You can plant both pieces of the mushroom and spores that have undergone a certain procedure. In order to prepare spore seedlings, you must:

1. take a few ripe mushrooms;
2. rinse them in warm water and knead well into a homogeneous gruel;
3. pour mushrooms with sweet water (100 g of sugar per 10 l of water);
4. leave for a day in a warm room;
5. Drain the water and dry the resulting mixture.

After the seedlings are ready, you can start planting. A hole with a diameter of 50-60 cm and 20-30 cm in length is filled with water. After the water has soaked in, you need to add the mixture for sowing, using one teaspoon of gruel per hole. Then everything is covered with fertilizer or humus. With regular watering, in a month the mycelium will begin to give its first fruits.

Calorie content of chanterelles

Chanterelles are a group of mushrooms that are rich in proteins. The table shows the calorie content of 100 grams of raw chanterelles.

1. In France, chanterelles are considered a delicacy and are served as a separate dish in many restaurants.
2. The Normans believed that chanterelles were an aphrodisiac, so they sprinkled them into the food of the newlyweds.
3. Chanterelles are the richest mushrooms in vitamin C. Healing properties This mushroom helps improve skin condition and strengthen bones.
4. In 2013, Latvia exported 73 thousand kg of chanterelles. The total amount was 315 thousand euros.
5. In Nigeria, chanterelles are used to make cosmetics and medicines, which are considered to be of very high quality.