Are false chanterelles poisonous and how to distinguish them from edible species? Chanterelle mushrooms - photo and description What types of chanterelle mushrooms exist

July is chanterelle season. It is in the middle of summer that sunny chanterelles grow and mushroom pickers open the season quiet hunt for 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 are never wormy. In addition, chanterelle is one of those rare mushrooms that is convenient to collect and transport, since it is not at all afraid of being crushed - you can safely put chanterelles in large buckets and bags, they will not wrinkle or break.

Where do chanterelles grow, where do you collect chanterelles?

Beginning mushroom pickers will ask where to look for chanterelles. Let's try to figure out together where chanterelles grow. If you are going to the forest for mushrooms for the first time, know that you can find chanterelles in both 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 meadows. Like many mushrooms, chanterelles grow in families or groups. Chanterelles grow in clumps, so if you find a mushroom, inspect the ground around it. Look under the leaves, twigs, pine needles and moss - there may be more mushrooms there. Trim the mushrooms carefully.

You should not collect chanterelles that have grown near highways. Even if they are real and have a very attractive appearance, they will bring nothing but harm to the body.

When to collect chanterelles?

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

The fox looks quite remarkable: yellow or yellow- orange color, lamellar cap irregular shape with wavy edges, the plates from under the cap go down to the stem, the stem of the chanterelles itself is not high - no more than 6 cm. Young mushrooms have a flat cap, but the older they get, the more the shape of the cap becomes like a funnel.

How to distinguish edible chanterelle - Real and false chanterelle

A real chanterelle has a bright yellow color, a concave cap that is 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 are characterized by their pleasant fruity aroma.

False relatives of the chanterelle are brighter in appearance, yellow-orange in color, with a hollow and thin leg. The edges of its cap 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 a mushroom, you will see that the inedible chanterelle has a hollow stem. Beware of false foxes!

Chanterelles - 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 their high carotene content (which is why they are red), but also in many other ways. It should be noted that chanterelle is the record holder among other mushrooms for manganese content (20.5% of daily norm consumption). Along with this, the mushroom contains a huge amount of vitamins of various compositions, such as PP (25% in the unprocessed product), A (15.8%), beta-carotene (17%).

The benefit of chanterelles is also that they are 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 dietary fiber, very beneficial for digestion. 89% of the composition of chanterelles is water (so don’t be surprised when your mushrooms shrink by 3-4 times during cooking).

Chanterelles are hearty mushrooms, so if you don’t eat meat, you can perfectly satisfy your hunger with dishes made 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 temperatures above ten degrees above zero. Therefore, their processing and preparation must be started as quickly 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, pine 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 the appetite and makes everyone’s mouth water, without exception. Soups with chanterelles, fried chanterelles with potatoes and onions, and chanterelle pies are very tasty. Cooking time for chanterelles is about 25-35 minutes.

You can also fry the chanterelles in oil (even without salt) and freeze them in the freezer. Then you just need to defrost and fry or boil the mushrooms.

Fried chanterelles with potatoes - recipe for fried chanterelles with potatoes

Chanterelles are tasty, aromatic and very filling mushrooms. Fried chanterelles with potatoes will please 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 prepare fried chanterelles with potatoes (4 servings), you will need:

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

How to cook fried chanterelles 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, soil and sand come off, the mushrooms must be thoroughly washed under running water, and trim off what cannot be washed off. 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. The chanterelles should not be cooked for long: 10-15 minutes, after which the water must be drained. If your mushrooms are small and very clean, then you can skip this step.
3. Take an onion, peel it and cut it into half rings or quarters. Pour oil into the pan and start frying the onions in it. When the smell of fried onions appears, add mushrooms. Onions and mushrooms should be fried over medium heat for about 15 minutes. In order to determine whether 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 almost merge with the mushrooms.
4. Salt the mushrooms and keep on the fire for another 3-5 minutes. After this, remove the pan from the heat and transfer the mushrooms to another bowl.
5. At the same time as frying the mushrooms, prepare the new potatoes. We wash it thoroughly, but don’t clean it—we leave it in its uniform. Cut into semicircles (the thickness should be 2-3 mm, no more), change the oil in the frying pan (the oil layer should be 1 cm) and put the frying pan on low heat. When the oil is warm, add potato slices to the frying pan and cover with a lid (air outflow is important, so if the lid does not have a hole, open it slightly). Fry, stirring occasionally, over medium heat.
6. When the potatoes are almost ready, add the mushrooms and onions to the frying pan. We taste, add salt to taste, mix and bring until done, when the potatoes are already completely soft.

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.

Common chanterelle (real) - edible mushroom family Chanterelles. 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.

Grows 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;
• childhood up to 5 years;
• 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 in 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 defrosted freezer, 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 this method- During cooking, all dirt is washed away. 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.

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

The mushroom called chanterelle is well known to both avid mushroom pickers and newcomers to this business. He likes coniferous forest, but also grows in birch and mixed forests - often singly, but close to each other.

In the common chanterelle, the leg and cap are so fused 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 in color, with a smooth, matte surface that is not very well separated from the pulp. The pulp is dense and very fleshy, white, but slightly red 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 rainfalls.

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 you found the mushroom. If there is moss, carefully lift it up. Do not cut the mushroom under any circumstances - carefully unscrew it, removing it completely from the ground. Otherwise, you will damage the mycelium. If everything went smoothly, remember the place; after a while it will be full of mushrooms again. The fox is often inseparable from a basket of saffron milk caps. 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;
• the pulp and milk are paler than that of camelina;
• there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. The mushroom does not rot due to excessive moisture, but in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of being crushed, broken or lost in presentation. This is the case when accessibility comes with taste and health benefits.

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

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

Inedible look-alikes

Poisonous pseudo-chanterelles include the false chanterelle (also known as the orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. After keeping them in water for 3 days, boiling or stewing, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers can recognize an “infiltrator” by eye. However, if you do not consider yourself one of those, it is better to rely on auxiliary signs:

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

Omphalote - deadly poisonous mushroom. It grows only in the subtropics and exclusively on wood dust.

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

Mushrooms on the table

Raw chanterelles taste hard and sticky, even spicy. But they are also eaten in this form. In Germany, for example, this is par for the course; the mushroom is respected there: it is 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, clean the plates and cook for about 20 minutes in a large saucepan with salted water, skimming off the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To definitely rid the chanterelles of bitterness, you can soak them in milk for an hour and a half. For a multicooker, the “baking” mode and half an hour on the timer are suitable.

Mushrooms are also frozen. Moreover, after cooking they will take less space. Chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they taste bitter later when 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 them into pieces and seasoning them with butter, crushed breadcrumbs, onions, lemon peel and seasonings.

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

False and real fox: video