These gifts of the forest do not need any special introduction. What chanterelle mushrooms look like is known not only to avid mushroom pickers, but also to those who manage to visit the forest from time to time.

Moreover, photos and descriptions of chanterelle mushrooms can be found in any textbook for primary schoolchildren - they are extremely popular both in Russia and abroad.

Is it possible to eat raw chanterelles and how chanterelles differ from saffron milk caps, you will find out on this page.

What is the difference between chanterelle mushrooms and saffron milk caps?

The plate is yellow, otherwise the yellow chanterelle is popularly called chanterelle. But in many places it is also called sloen, which, however, cannot serve as its specific name, because it means the same as lamina, and therefore is a common generic nickname for all the above mushrooms.

In some places, the mushroom is confusingly and incorrectly called honey agaric, whereas it belongs to the milkweed species, and is far from being a mushroom species. Below are photos and descriptions of chanterelle mushrooms, where they grow and how they differ from other mushrooms.

The external shape of this mushroom is often so similar to the shape of the red lamina that among the common people both these types of mushrooms are collected and sold inseparably. According to the information collected, it is clear that the fox is not very common in our country, although this species belongs to all areas of Europe and everywhere grows in abundance at the end of summer in forests, and even sometimes in deciduous forests.

You can distinguish a chanterelle from a saffron milk cap only by its large concavity and curly edges of the cap, from the plates extending onto it. And the color of the chanterelle is always, and not even rarely, much lighter than saffron milk cap, so that, sometimes being purely yellow, it even reaches a white tint, and its internal meat is the same color, and its milk is paler. The relative advantage of this mushroom, compared to all others, is that it is almost never wormed, and therefore can be preserved on the vine, without loss of taste, until old age. So, when lying down, it can be saved more than others. The chanterelle often grows alone, but sometimes comes across in large groups.

Description of the chanterelle mushroom: cap, stem and plates

Check out the photo and description of what chanterelle mushrooms look like and what are their distinctive features.

Signs of the yellow laminaria consist of a light orange cap, similar in color to an egg yolk, however, sometimes the yolk is darker yellow, and sometimes whitish. The surface of the cap is bare and fatty, and its width varies from 2 to 7 cm.

Young chanterelle mushrooms have a convex, almost spherical cap, while old ones are very concave, glass-shaped, with downward curved edges, somewhat hairy and always excised, behind the plates that cover the cap. The older the mushroom, the more obvious this excision is and the more hairs appear on the edges.

The plates of the yellow chanterelle are as thick as a thick sheet of paper, and reach almost 0.5 cm in width. They are located in close rows, the color is always the same - light yellowish, and the longest of them extend onto the stem and, descending quite far along it, disappear unnoticed. In young mushrooms, the plates are single, parallel located, and the older the mushroom, the more branched they become, especially along the edge of the cap, where two or even three branches are separated, so that even the mushroom itself looks like a sinewy network.

Look at the photo what chanterelles look like: the leg of the yellow plate is from 2 to 5 cm in height, and from 0.5 to 1 cm in thickness, solid throughout its entire length, but gradually begins to expand towards the cap, and, getting lost in the plates lowered onto it , she takes on the appearance as if the hat were an extension of her. Young mushrooms have a solid stem, which later forms an irregular cavity inside. In general, it is fleshy, hard and smooth, although from a distance it always looks as if covered with frost, the same color as the cap. In deciduous forests this mushroom can be very large.

Can you eat raw chanterelle mushrooms?

The yellow plate has a greasy appearance. But despite this, that it is sometimes even oily, the taste of the raw mushroom is viscous, cruel and, moreover, pungent, so that after chewing, the burning sensation remains in the mouth for a long time. The smell of the mushroom is very pleasant, as if creamy. Before making chanterelles in the kitchen, you should rinse them lightly in cold water, and then, for old ones, after cleaning the plates, cook them as usual. Even after cooking, the taste of chanterelle remains peppery, and the smell becomes only somewhat similar to the aroma of cardamom. That is why this mushroom is very popular abroad, and they serve these mushrooms cut, after boiling, into pieces and seasoned with butter, crushed breadcrumbs, salt, pepper,

- a very tasty and elegant mushroom, which got its name because of its bright red color, reminiscent of the color of an egg yolk. There are also pale yellow chanterelles. The popular name for chanterelles is “cockerels”. These mushrooms often grow at night in places where they were not there the day before.

Chanterelles in the forest

There are many types of chanterelles known in the world. All of them belong to the Chanterelle family. For a long time, chanterelles were considered agaric mushrooms. Now they are classified as non-lamellar mushrooms. The most popular in our forests are the common chanterelle, or true yellow one ( Cantharellus cibarius), and the tubular chanterelle, or funnel-shaped, autumn, winter ( Cantharellus tubaeformis).

The funnel fox is not as brightly colored as the common fox. The color of this species is more faded, yellowish-brown or gray-yellow. The leg of the funnel-shaped chanterelle is hollow. This mushroom grows in the forest even at the very end of autumn.

The tasty gray funnel-shaped chanterelle ( Craterellus cornucopioides), in which the turned out outer edge is clearly visible. The pulp is thin, dark. After cooking, the mushroom becomes almost black. The British call the gray chanterelle the “horn of plenty,” and the Germans call it the “pipe of death.”

Description of the common chanterelle (Cantharellus cibarius)

Hat. Young common chanterelles (true, yellow) have a convex and almost smooth cap. Tiny button mushrooms have a stem so short that it is completely invisible. As they grow older, the “buttons” rise on the stem. Wavy edges appear on the even cap, it becomes embossed. An adult chanterelle has a depressed central part on its cap, which makes the mushroom look like a funnel. The diameter of the cap of an adult chanterelle is often about 7 cm.

Records(more precisely, wrinkled outgrowths of the fruiting body) run down the cap to the stem, often to its base. It is more correct to call them outgrowths, because chanterelles are not lamellar, but non-lamellar mushrooms. It is worth noting that the mushroom practically does not change color when pressed.

Pulp. The yellowish-white color of the pulp at the cut sites does not change. It is dense, crumbles little, with a typical pleasant smell. The chanterelle is rarely worm-eaten. A common myth is that this mushroom is never spoiled by worms. The amount of worms in chanterelle mushrooms is really small compared to other mushrooms. An aging chanterelle has flesh that is not at all as tasty as when it is young. It becomes “rubbery”, easily absorbs moisture, so it quickly gets wet.

Leg. The common chanterelle has a solid stalk without a cavity, which smoothly transitions to the cap. The size of the leg of an adult chanterelle greatly depends on the area in which the mushroom grows. Thus, in wetlands, the length of the leg often exceeds the average 8 cm.

Time and place of collecting chanterelles

Chanterelles appear already from. They grow massively from mid to autumn. If the weather permits, then before. There are especially many of them in damp summers. It has been noticed that chanterelles are less likely than other mushrooms to undergo cyclicity. They do not have such pronounced growth waves as many other mushrooms. They say that many new chanterelles grow after thunderstorms.

Chanterelles are most often found in forests (coniferous and deciduous); they are also found on swamp hummocks. Chanterelles especially love mossy areas without tall grass.

Chanterelles are one of the most sociable mushrooms. They often grow (more precisely, pour out) in large groups. Many mushroom pickers know that a solitary growing chanterelle almost always indicates that you need to look for others nearby.

False chanterelle is an inedible counterpart to edible chanterelle species.

(Hygrophoropsis aurantiaca) often grows in open areas in pine forests from August to October. The mushroom has an unpleasant odor. The inedible false chanterelle is classified as a lamellar mushroom (Svinushkovy family, or Svinukhovye).

It can be distinguished by several characteristics. First of all, it is an unpleasant smell. The color of the cap is also striking. It is very bright, ocher-orange, not yellow. True, the colors of mushrooms growing in the mountains are much paler. Numerous plates of false chanterelle caps may have a reddish-orange color and a pinkish-yellow tint of flesh. The brittle stem of the mushroom is dark at the very base. Old faded mushrooms lighten and become reddish. The false chanterelle does not have such sinuous edges as the true and funnel-shaped chanterelle.

False chanterelle is no longer classified as a poisonous mushroom. Previously, it was unanimously considered a poisonous mushroom, so they did not even remember it when listing those edible mushrooms that were allowed by GOST for preparation. Modern mushroom guides and reference books (especially translated books by foreign authors) often classify false chanterelle as an edible mushroom, but of much worse quality than the common chanterelle. Possible cases of stomach upset after its use are noted. Here is how the authoritative publication “Plant Life” (volume two “Mushrooms”) determines the edibility of false chanterelle:

False chanterelle, photo from Wikipedia

We prepare delicious and satisfying dishes from chanterelles

Chanterelles are excellent mushrooms for cooking soups, frying, making sauces and julienne. Chanterelles are salted and pickled. This mushroom keeps well in the freezer. They even dry it. At one time, publications appeared in various publications with information about the benefits of chanterelles. They said that chanterelles are very useful because of their medicinal properties, in particular, the ability to stop the growth of cancer cells. In addition, chanterelle pulp contains a record amount of B vitamins, vitamin PP and trace elements (copper and zinc).

Chanterelles are one of the most delicious mushrooms. Here are some of the dishes we prepare if we manage to harvest chanterelles in the forest. Otherwise, they have to be diluted with other mushrooms.

Chanterelles fried (stewed) in sour cream

A famous mushroom dish is chanterelles in sour cream. They are cooked on Russian stoves, gas stoves, fires and served in restaurants.

There are many options for cooking chanterelles in sour cream. They are all delicious. Here is one of the most common “ideas” for cooking chanterelles with sour cream. Pre-boiled chanterelles are stewed in a saucepan under a lid for about half an hour. Then you need to salt the mushrooms, add fried onions and sour cream, and then bring to a boil again. At the end, you can decorate the dish with herbs. Many people like it when onions are fried in lard rather than oil.

In my opinion, the most delicious are chanterelles that simmer for a long time (about an hour) with cream or sour cream. They are not boiled beforehand. At the end of cooking, add a little more fatty sour cream, which is no longer allowed to boil.

Chanterelles baked with cheese

Occasionally I cook chanterelles baked with cheese. First, I clean them, rinse them well, cut them into pieces and boil them for about 5 minutes. After that, I drain the first water and simmer the mushrooms in vegetable oil (under the lid) for 20 - 30 minutes. Then I salt and put them into the mold. I sprinkle grated cheese mixed with mayonnaise on top. Place in the oven for 15 - 20 minutes to bake. In the same way, a delicious casserole pie is prepared on a baking sheet. For it, boiled chanterelles are finely chopped and laid out in the same layer (in height) as cheese and mayonnaise. The casserole is kept in the oven until a beautiful baked crust is formed on the top level (cheese + mayonnaise).

Soup with chanterelles

Various versions of this soup are popular. Pre-washed chanterelles are cut into pieces and added to onions, pre-chopped and lightly fried in vegetable (butter) oil or lard. Add 2 - 4 teaspoons of water and simmer for about 30 - 40 minutes. After this, pour boiling water, salt and cook for another 15 - 20 minutes. The soup can be seasoned with pearl barley, flour (diluted in a small amount of water), grated carrots and diced potatoes. The soup is served with sour cream and herbs.

Chanterelles produce a very beautiful and fragrant broth, so I prefer to cook rowing soup without first frying the onions. Be sure to drain the first water (after boiling for several minutes). Before serving the soup, I add a lot of herbs and sour cream to the pan with the soup.

The famous “Book of Tasty and Healthy Food” gives the following recipe for chanterelle soup:

Wash chanterelles (500 g); chop 100 g of bacon, grind and simmer finely chopped onion in it for 10 minutes until it becomes semi-soft. Then combine the mushrooms with onions and simmer for another 45 minutes. After this, pour 3 liters of boiling water, add salt and boil for 30 minutes. Mix a teaspoon of flour with sour cream and season the mushrooms. If desired, sprinkle with pepper to taste.

Chanterelles in batter

Our family loves this dish with chanterelles. It can also be cooked with some other mushrooms. It is very simple to prepare. You need whole chanterelles boiled in salted water, freshly prepared batter, odorless sunflower oil and a tall frying pan with a lid. To make the batter tastier, you can add mineral water to the flour instead of water. Sometimes water is replaced with beer. The batter needs to be salted and peppered. Boiled chanterelles are dipped into it (one at a time), after which they are laid out in a frying pan with heated vegetable oil (odorless). Mushrooms are fried until a beautiful crust is formed. Before serving, you can sprinkle herbs or chopped garlic on top. Chanterelles in batter go well with mushroom soup.

Pickled chanterelles

This recipe has been in my recipe book for years. Cleaned and washed chanterelles (1 kg) should be boiled in salted water for 10 - 15 minutes. After this, the broth is drained using a colander. Then the mushrooms are boiled in new water for about 30 minutes. The liquid in which they were boiled will be needed to prepare the marinade. To do this, add 1 teaspoon of granulated sugar, bay leaf, several peas of allspice and 2 pcs. carnations. It is better to remove the bay leaf after 20 - 30 minutes, as the taste deteriorates if the leaf remains in the marinade after cooling. You can add 1 tablespoon of salt to the marinade. All that remains is to pour in the diluted vinegar (about 2/3 cup of 8% vinegar) and transfer the mushrooms into glass jars (along with the marinade). Keep in a cool place. It is dangerous to cover mushrooms with metal lids if the preparations are not eaten before the New Year. Otherwise, the chances of adding more people to botulism increase.

Chanterelles stewed with apples

At the end I give the original recipe, which I wrote down in my notebook in order to try to cook chanterelles (russula or saffron milk caps) stewed with apples this year.

Ingredients: fresh chanterelles, russula or saffron milk caps - 500 g, butter - 2 - 3 tbsp. spoons, sour apples - 2 - 3 pcs., flour - 1 tbsp. spoon, broth - 0.5 cups, sour cream - 0.5 cups, salt, dill or parsley.
Cut large mushroom caps into 2 - 4 pieces, leave small ones whole, cut the stems into thin slices and simmer with butter, until slightly cooked. Add the chopped apples and simmer for a few more minutes. Mix flour with cold water, add to mushrooms and cook until it thickens. Salt the mushrooms to taste, pour in sour cream, bring to a boil and season with herbs (from the book by A.T. Zvonareva “The most delicious mushrooms from soups to salted ones in a barrel. Advice from grandmother Agafya”).

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(cockerels)

✓ common chanterelle
or a real fox, yellow
✓ faceted chanterelle
or brick fox
✓ velvety fox
or bright orange, curly fox
✓ pale fox
or light fox
✓ club-shaped chanterelle
or thick-footed fox, "pig's ear"
✓ funnel-shaped chanterelle
or funnel-shaped chanterelle, tube-shaped, tubular
✓ yellowing chanterelle
or yellowish fox, yellow-legged
✓ cinnabar red chanterelle
or red fox

- edible mushroom

✎ Affiliation and generic characteristics

Chanterelles(lat. Cantharellus) - forest mushrooms from the genus chanterelle (lat. Cantharellus), the family of chanterelles (lat. Cantharellaceae) and the order Cantarella (chanterelles) (lat. Cantharellales), with bright orange, yellow or (less often) pale yellow color of the fruiting body and are familiar to everyone since childhood.
Chanterelle mushrooms have earned such super-high popularity not only due to their attractive appearance, but also to many beneficial properties. They have their own unique, very pleasant and slightly muted orange coloring, which in appearance resembles the color of a fox skin, for which they received their name. Although, in some regions, they are called cockerels, for the external similarity of their shape to the silhouette of a rooster in profile and bright, “rooster” colors.
Chanterelles are one of the most useful mushrooms known in Russia or in the world, but in cooking they are not classified as the highest - the first category, but only in the second category of mushrooms, since they are not absorbed by the body as well as porcini mushrooms. Therefore, in order to get the maximum benefit from chanterelles, it is recommended to chop them as thoroughly as possible before eating.
Quite a few species of chanterelles have been recorded in nature. But not all of them are quite widespread and do not occur often, for example:

• cinnabar red chanterelle (red);
• black chanterelle (funnel-shaped, horn-shaped) ;
• gray chanterelle (crimped funnelweed),

They do not grow everywhere and are considered rare, but edible species. However, even where they exist, because of their appearance, they simply scare away mushroom pickers who do not know them. And the last 2 species, in general, do not belong to chanterelles (they are simply called chanterelles), but they belong to the genus Craterellus (lat. Craterellus), which is part of the chanterelle family.

Not all chanterelles are edible, for example:

• humpbacked fox (tubercular);

refers to conditionally edible mushrooms, others, such as:

and even to inedible mushrooms,
but there are no poisonous representatives in the genus and family of chanterelles, at least not yet discovered.

However, in Western European countries, all chanterelle mushrooms, without exception, are considered edible and belong to the first category, which contains the most valuable species of the “mushroom kingdom.” And such value is attributed to them due to the presence of many valuable and useful substances in their composition, but despite their very ordinary taste parameters (for which in Rus' they were never considered mushrooms of the highest category).
Chanterelle mushrooms also grow in Russia, but only 6 of them can be of interest to mushroom pickers, and these are:

• common chanterelle (real, yellow);
• faceted chanterelle (brick);
• velvety chanterelle (bright orange, curly);
• pale fox (light);
• club-shaped fox (thick-footed);
• funnel-shaped chanterelle (tube-shaped).

The most famous and fairly common (and also the most familiar to all mushroom pickers) of the 6 species listed are the first 4. 2 more types of chanterelles:

• yellowish fox (yellowish, yellow-legged);
• cinnabar red chanterelle (red),

They are extremely rare on the territory of Russia, and therefore are not of particular interest to mushroom pickers.

✎ Similar species, nutritional and medicinal value

Many chanterelles, which are found on the territory of Russia, are very similar to each other, differing only in the shape of the fruiting body and its color, and it is not at all scary to make a mistake in their choice. It is worse to confuse them with the inedible orange talkers, which, due to their similarity to chanterelle mushrooms, are often called false chanterelles. But it is quite easy to distinguish them. Firstly, the orange talker always has a more saturated orange-brown color in the fruiting body and, secondly, the plates on its cap are the most real ones, in contrast to the pseudoplates (dense forked folds) on the chanterelle’s cap.

Common chanterelle or real fox, yellow(lat. Cantharellus cibarius) acquired the epithet “yellow” for the bright yellow color of the fruiting body.
Faceted chanterelle, literally translated from Latin - brick fox, (lat. Cantharellus lateritius) received its epithet “faceted” for the corresponding shape of the cap, the edges of which have uneven and slightly ragged outlines, similar to edges, and the special (“stone”) hardness of its flesh, but not for its color (“brick”) "there are no colors in it).
Velvety Chanterelle or bright orange fox(lat. Cantharellus friesii) received the epithet “velvety” for its bright orange hat, velvety to the touch, the brim of which is also extremely wavy, which is why it also acquired another epithet - “curly”.
Pale fox or light fox(lat. Cantharellus pallens) received the epithet “pale” for the pale yellow or completely white color of the fruiting body.
Chanterelle clubface or thick-footed fox, and in common people - pig ear(lat. Cantharellus clavatus) acquired its epithet “club-shaped” for the corresponding shape of the fruiting body, reminiscent of a mace with a powerful handle or (sometimes) the shape of a pig’s ear.
Funnel chanterelle or tube chanterelle(lat. Cantharellus tubaeformis) received the epithet “funnel-shaped” (“funnel-shaped”) or “tubular” (“tubular”) for the special shape of the fruiting body, in the form of a gramophone pipe, and the cap, in the form of a funnel.
Chanterelle yellowing or yellowish fox, yellow-legged(lat. Cantharellus lutescens) received its epithet “yellowish” mainly not for the color of the entire fruiting body, but for its internal region and especially in the area of ​​​​its stem, for which it is also called “yellowleg”.
Cinnabar red chanterelle or red fox(lat. Cantharellus cinnabarinus) received its epithet “red” precisely for the coloring of its fruiting body (the outer surface of the cap and stem) of the corresponding cinnabar-red color.

In the modern Russian classification, chanterelles are usually classified as edible mushrooms of a high, but still second, category. When they are regularly consumed as food, the entire supply of their valuable, beneficial substances comes at the complete disposal of the human body. And first of all, these are polysaccharides that everyone needs, such as quinomannose, which is an excellent anthelmintic, or ergosterol, which effectively acts on liver enzymes. Secondly, these are acids, such as trametonolinic acid, which successfully affects the hepatitis virus, or eight other amino acids, among which is nicotinic acid, which is necessary for the human body. Thirdly - vitamins A and B, fourthly - mini-particles of copper and zinc, which help improve vision and prevent inflammation of the eyes, dryness of the mucous membrane of the eyes or the skin around the eyes, and also to increase their resistance to various types of infections. Since ancient times, boils, abscesses, and sore throats have been treated with chanterelle infusion. In addition, chanterelles inhibit the growth of tuberculosis bacillus.
Chanterelles have no contraindications, the main thing is to collect them in ecologically clean areas, and mushroom worms feel completely uncomfortable in them and very rarely get into these “anthelmintic mushrooms.” And this, in turn, not only adds advantages to them, but will also allow them to gain enormous recognition throughout the world.

✎ Distribution in nature and seasonality

Chanterelles grow everywhere in coniferous and mixed forests, and they try to settle in well-lit places, for example, along the edges of forests, in clearings, or hiding in grass, moss and fallen leaves. They settle, as a rule, in friendly colonies and much less often when alone, but are found throughout the temperate climate zone of the northern hemisphere. You can find them in the forest areas of Europe, central Russia, the Urals, Siberia, the Far East, and also in North America and Canada. They begin to bear fruit in June and continue to grow until the end of October.
- Common chanterelle forms mycorrhiza with various tree species (pines, spruces, beeches and oaks), therefore it grows in small groups or singly, in mixed and coniferous forests and is found throughout the temperate climate zone from the end of June to the end of October.
- Faceted chanterelle forms mycorrhiza mainly with oak, therefore it is widespread in deciduous forests and parks of North America, Western and Eastern Europe, Russia and Northern Asia and bears fruit on the soil both singly and in large groups, from the end of June to the end of October.
- Velvety Chanterelle- very demanding in terms of soil choice and therefore grows mainly on acidic soil in deciduous forests and mostly in warm, southern regions (in the south-eastern part of Europe, Asia and southern and central Russia) in small groups or singly from July to October.
- Pale fox is rare, but like other species of this family, it grows mainly in groups, in deciduous forests around the globe, preferring areas with forest floor, grass or moss, from mid-June to mid-September.
- Chanterelle clubface- the mushroom is not very widespread, but is found in different parts of the planet mainly in deciduous forests, mainly in moss or in the middle of grass, beginning to bear fruit at the beginning of summer and ending its fruit-bearing process only in late autumn.
- Funnel chanterelle- a rare mushroom in our area, but, nevertheless, in Russia it is occasionally found and always grows in large colonies in mixed or coniferous forests in damp and mossy areas, forming mycorrhiza with coniferous trees (usually spruce), preferring acidic soils , between the end of August and the end of October.
- Chanterelle yellowing- is also a rare species and is found very rarely (almost never found in Russia), but if it does come across, it is usually in groups and in joints, on mossy wood in moist mountain coniferous forests among grass and heather, on lime-rich soil, during the period beginning of August to end of September.
- Cinnabar red chanterelle- the mushroom is not widespread and forms mycorrhiza most often with oak, therefore it is found mainly in oak groves in the east of North America (it is difficult to find in Russia) and bears fruit in rather large groups on the soil, grows alone extremely rarely, usually bears fruit in the fall, in period from the beginning of September to the end of October.

✎ Brief description and application

Chanterelles belong to a unique subgroup of soft, fleshy aphyllophoroid hymenomycetes, uniting the families of chanterelles and hedgehogs, which differ from many mushrooms in the type of spore-bearing layer (hymenophore). The hymenophore in chanterelles consists of pseudoplates (in hedgehogs - from spines) and it is folded, forked or completely smooth, but Not lamellar. That is why they do not belong to lamellar or tubular mushrooms.
The pseudoplates of chanterelles are groove-shaped and almost smooth to the touch, with blunt rounded edges and outwardly reminiscent of the plates of agaric mushrooms; they are sparse and thick, sliding onto a stalk, yellow and yellow-orange in color. All chanterelles have a hat in the shape of a gramophone pipe and with uneven edges, dense, dry and smooth to the touch, yellow or yellow-orange in color. The leg is strong, dense and smooth, narrowed downward, fused with the cap and the same color as it. The pulp is strong, dense and fleshy, slightly fibrous in the stem, white in color, with a slight yellowness around the edges, a slightly sour nutty flavor and a faint smell of dried fruit.

U common chanterelle the cap is concave-spread and convex, with age it changes to flat-depressed with edges turned inward; in mature mushrooms it is funnel-shaped; the surface of the cap is matte and smooth, from orange-yellow to light yellow; the skin does not separate from the pulp. The leg is smooth and dense, and narrower downwards and fused with the cap; The color of the stem and cap is the same, but the stem may be a little lighter. The pulp is dense, fleshy, fibrous in the stem, yellow in color and becomes slightly reddish when pressed; The taste is a little sour, and the smell is reminiscent of the aroma of dried fruits and roots.
- U faceted chanterelles the cap is concave-spread and convex, with age it becomes with hanging wavy edges; the surface of the cap is matte and smooth, from orange-yellow to light yellow; the skin does not separate from the pulp. The leg is smooth, dense and elongated, fused with the cap; The color of the stem and cap is the same, but the stem may be a little lighter. The pulp is dense, thick, but fragile, fibrous in the stem, yellow in color; with a pleasant smell and taste.
- U velvety chanterelle the cap is thin-fleshy, in young fruits it is convex, but with age it becomes funnel-shaped, and the brim of the cap becomes wavy, which is why it looks “curly”; the surface of the cap is shiny and velvety, from reddish-orange to orange-yellow; the skin does not separate from the pulp. The leg is wrapped in a thin felt covering, slightly narrowed at the base and fused with the cap; The color of the leg changes with age from light orange to yellow. The pulp is tender, light orange in the cap, white or yellowish in the stem, has a pleasant delicate aroma, and tastes sour.
- U pale chanterelle the cap is funnel-shaped with sinuous edges; in young fruits it is smooth and curves downward, in adults it has sinuous edges; the surface of the cap is matte and smooth, from white to pale yellow; the skin does not separate from the pulp. The leg is thick and clearly divided into lower and upper parts: it is cylindrical at the bottom and cone-shaped at the top; the color of the stem and cap is the same, but the stem is darker - yellowish-white. The pulp is very dense, fleshy, fibrous in the stem, yellowish in color; The taste is slightly sour, the smell resembles the aroma of dried fruit.
- U chanterelle club the cap is strongly fused with the stem, funnel-shaped with sinuous edges, it is almost invisible in young fruits, but appears in adults; the surface of the cap is matte and velvety, of a purple hue, and in ripe fruits it becomes yellowish in color, and its inner side acquires a yellow-brown tint; the skin does not separate from the pulp. The stem is smooth, thick, club-shaped and very dense, and in mature fruits it is often hollow inside; The color of the stem is at first slightly purple, but over time it becomes light brown and does not match the color of the cap. The pulp is very dense, fleshy, white, sometimes fawn in color, and its color remains unchanged when cut; with a pleasant taste and smell.
- U funnel-shaped chanterelle the cap at a young age is convex or even, but with age it stretches out and becomes funnel-shaped, which is why the mushroom looks tube-shaped; the surface of the cap is covered with not very pronounced fibers, slightly darker than the rest of its surface, dull yellow-brown in color. The stem is cylindrical and smoothly passes into the cap; it is hollow inside; The color of the leg is yellowish or light brown. The pulp in the cap is quite thin, elastic, discreet light gray in color and has a pleasant mushroom smell and taste.
- U yellowing chanterelle the cap is thin, deeply funnel-shaped, with edges noticeably turned inward; The color of the cap is yellow-brown. The leg is strongly curved, narrowed towards the base, sometimes longitudinally folded, and hollow inside; the color of the leg matches the color of the hymenophore (pseudoplates) and is yellow. The pulp is dense, but brittle and slightly rubbery, yellowish in color, without much taste or smell.
- U cinnabar red chanterelles the cap together with the stem is a single whole and the shape of the mushroom is erect, similar to a funnel, at first the cap is slightly convex, and with age it becomes concave, while uneven wavy edges always form on it; the skin on the cap is cinnabar-red in color, but over time its color changes to pinkish-red, and its structure becomes fibrous. The pulp in the cap and stem is thin, elastic, fleshy-fibrous, whitish, pale pink and pale yellow in color, without a pronounced taste or smell.

As already noted, in the chanterelle family there are not only edible or even delicious mushrooms, such as: the common chanterelle (yellow), the yellowish chanterelle (yellowish) - which is almost never found in Russia, or the horn-shaped funnel (lat. Craterellus cornucopioides), but is found in They also include inedible mushrooms, and this is worth remembering.
Chanterelles, contrary to popular belief, are not the most “universal” mushrooms (although they have a delicate nutty flavor), and even if it is generally accepted that they can be consumed in absolutely any form, except dried (dried chanterelles, in the process of boiling them, become “rubbery”) "), but they are also not very suitable for making soups, pickling or pickling, but here, of course, it’s a matter of taste. On the other hand, fresh chanterelles are stored well in the refrigerator and are easily transported, so you can always use them quickly.
Perhaps it’s best to simply fry the chanterelles, especially in sour cream (or even without it, but then definitely with potatoes and onions). You can use them in preparing roasts and juliennes. But again, this is a matter of taste!

Chanterelle mushrooms are known to many under the name “cockerel”. Common or true chanterelle (Cantharēllus cibārius) belongs to the edible species of mushrooms from the Chanterelle family and the Chanterelle genus. Edible chanterelles are now quite often grown at home on artificial substrates. Chanterelles reproduce well, so raising them yourself is not difficult.

Morphological description

The edible chanterelle has the following characteristics:

• the fruiting bodies are very similar in shape to the cap-pedigree varieties;
• the cap and stem are combined with the absence of a clearly visible demarcation zone;
• the coloring of the fruiting body can vary from light yellow to orange-yellow shades;
• the diameter of the cap rarely exceeds 6-8 cm;
• most often the cap is irregular in shape, with wavy, pronounced edges, concave-prostrate or flattened;
• old specimens have a funnel-shaped cap;

• the surface is covered with a smooth and matte skin, difficult to separate from the dense and fleshy pulp;
• the flesh of the leg has quite pronounced fibrousness, is yellow along the edge and has a whitish tint in the central part of the fruiting body;
• The pulp is characterized by the presence of a sour taste and a weak, subtle smell of dried fruits or roots;
• the stem fused with the cap is solid and dense, with a smooth surface and narrowing in the lower part, and may have a lighter color;
• the pseudoplate hymenophore is characterized by wavy, often and highly branched folds descending along the stalk.

Where to collect chanterelles (video)

Other types of edible chanterelle

There are also less common edible varieties of this mushroom than the common chanterelle, which have good taste and are used for preparing hot and cold mushroom dishes. The structure and coloring characteristic of different types of edible chanterelles vary slightly.

Kinds	Latin name	Fruiting body	Features of the pulp
Velvety	Cantharellus friesii	The cap is convex or funnel-shaped, orange with a reddish tint, with wavy edges. Felt covered foot with tapered base	Orange color, delicate and specific sour taste, white or yellowish stem, with a pleasant mushroom aroma
Faceted	Cantharellus lateritius	The cap has drooping and wavy edges and is characterized by an orange-yellow color. The leg is elongated, maybe a little lighter than the cap	Quite dense, but brittle, has a pleasant mushroom aroma and very good taste.
Gray	Cantharellus cinereus	Cap with a depression in the central part, gray to brownish-black in color. The leg is curved, tapering at the bottom, grayish-black in color.	Elastic, delicate consistency, gray or brownish color, without expressive mushroom aroma and taste
White	Cantharellus pallens	The cap is funnel-shaped, with sinuous edges, pale yellow or pale yellow. The leg is thick, yellowish-white in color	Characteristic whitish color, very dense, in taste and aroma in no way inferior to other varieties of chanterelle
Amethyst	Cantharellus amethysteus	The cap is convex or funnel-shaped, light yellow, with wavy edges. Leg with a narrowing at the bottom, smooth, yellowish in color	Yellowish in color, with a high level of density, has a pronounced taste of dried fruits
Club-shaped	Cantharellus clavatus	The hat has a purple or yellowish tint, funnel-shaped. The leg is smooth, light brown, may be hollow	White or fawn color, with sufficient density, pleasant delicate taste
Yellowing	Cantharellus lutescens	The cap is deep, funnel-shaped, with curled, carved edges and a thin, dry, yellow-brown surface. Leg narrowed at the base, curved, yellow	Dense, weakly rubbery, brittle, yellowish in color, without much taste or smell
Voronchataya	Cantharellus tubaeformis	A convex or funnel-shaped cap with strongly tucked edges, dull yellowish-brown in color. The leg is hollow, yellowish or brownish in color	Thin, with good elasticity, has a pleasant mushroom taste and aroma

An edible variety is also Cantharellus cibarius var. amethysteus, which can be distinguished by its lighter color and smaller size, as well as the presence of dense purple scales on the cap. A relative of the true chanterelle is Craterellus cornucopioides or the funnel funnel, which inexperienced mushroom pickers call the black chanterelle. These mushrooms are edible.

Inedible look-alikes

False or inedible varieties of the mushroom species in question are quite common and are not poisonous. False chanterelle or Hygrophoropsis aurantiaca and olive omphalot or Omphalotus olearius differ from the real varieties in the place of growth, as well as in the coloring of the fruiting body.

When and where are they collected?

Velvety chanterelles grow on the acidic soils of deciduous forest zones, and the fruiting period occurs in July-October. This rather rare species of edible mushroom forms single fruiting bodies or grows in small groups. Faceted chanterelle is capable of forming mycorrhizae with oak trees, its main fruiting season falls on the period from the first ten days of summer until the autumn cold snap.

Gray chanterelles grow in the soils of deciduous and mixed forests, from the last ten days of July to the first days of October. They are practically not collected; this species is listed in the Red Book as rare. The species Cantharellus pallens grows in large groups and prefers deciduous forests, areas with natural forest floor, and places covered with moss and herbs.

The amethyst chanterelle is characterized by the formation of mycorrhizae with forest trees such as beech, spruce, oak, birch and pine. Club-shaped chanterelles are found in deciduous forest areas and can grow on moss or grass. You can find groups of yellowing chanterelles in August and early September in conifers and young spruce plantings. The funneled chanterelle forms mycorrhiza with coniferous trees and prefers damp mossy forests, where fruiting bodies appear in large groups in the first ten days of autumn.

Medicinal properties of chanterelle mushrooms (video)

Composition and benefits

Chanterelle pulp also contains:

• vitamin A – 142.0 mcg;
• beta-carotene – 0.85 mg;
• vitamin B1 – 0.01 mg;
• vitamin B2 – 0.35 mg;
• vitamin C – 34.0 mg;
• vitamin E – 0.5 mg;
• vitamin PP – 5 mg.

Mushrooms have anthelmintic, antibiotic, antitumor, antituberculosis, and restorative properties. The total energy value of mushroom pulp does not exceed 19 kcal.

Cooking rules

The fruiting bodies of chanterelles can not only be harvested for the winter, they are used to prepare many tasty and, most importantly, very healthy dishes. Before canning mushrooms or heat treatment, it is necessary to carefully trim the root of the fruiting body, as well as remove all forest debris and pollution. It should be borne in mind that the pulp of most species is very brittle, so you need to clean and wash the fruiting bodies as carefully as possible.

Chanterelle is one of the most delicious mushrooms, which can be used alone or in a mushroom platter to prepare the following popular dishes:

• fried with onions and spices;
• stewed in sour cream, “Old Russian style”;
• baked under a cheese crust;
• Mushroom cream soup;
• Breaded;
• baked with apples.

How to cook chanterelles (video)

Many experienced mushroom pickers prefer chanterelles, due to their excellent taste, versatility of use and lack of wormy flesh.

Chanterelle mushroom photo and description which are discussed in this article, has tasty and aromatic pulp. Mushroom pickers also appreciate the fact that this species is not affected by insects or worms. This is possible thanks to chitinmannose, a substance that affects helminths and their eggs.

Chanterelles are collected by many lovers of “silent hunting” also because they grow in large groups. If you come across one or two mushrooms on the way, then you should look carefully; the rest of the representatives of this colony are most likely hidden under the moss or fallen leaves.

So, let's look at the appearance of this tasty and healthy mushroom, study their habitat and learn to distinguish representatives of different types of chanterelles.

What do chanterelle mushrooms look like?

Representatives of this species have one structural feature: the cap and leg are a single whole. There is no classic fit of the cap on the detachable stem. The color of the cap and legs is approximately the same: from light sunny to rich red or even orange.

The mushroom cap is flat and can reach 5-10 cm in diameter. It has curved and wavy edges. You can compare the shape to an umbrella that is turned inside out. The structure of the mushroom itself is dense and smooth; the skin is difficult to separate from the pulp.

The edible part of the mushroom is yellowish, sometimes with a white tint. The taste of the pulp is slightly sour, but some say there is a slight taste of dried fruit. The surface takes on a slight red tint if you press lightly on it.

The leg has the same shade as the cap. Sometimes it may be slightly lighter. Its length is 5-7 cm, and its thickness is up to 2 cm. The structure is smooth and dense, and the shape of the base is uniform, slightly narrowed downward.

Habitats

You can meet chanterelles in different places. Like cockerels, they can grow in pine, spruce or deciduous forests. Most often, chanterelles are found in small-leaved and coniferous plantations with a sufficient amount of moss. They prefer to grow in the shade, but if the weather is not hot and rainy, then they feel great in open areas.

Like their counterparts of other species, chanterelles like to grow in groups. Moreover, their groups are numerous and appear en masse after thunderstorms. Mushrooms must be collected carefully, cutting them off so as not to damage the mycelium.

Important! Mushrooms that grow not far from the road cannot be used for food. Even if they look quite appetizing, such fruits will do more harm than good, because they tend to accumulate harmful substances and heavy metals.

When to go “hunting” for chanterelles?

The collection of chanterelles begins at the end of May, but they grow most in early July and until the end of September. But it is still generally accepted that the optimal time for collecting chanterelles is summer: July and August.

Beneficial features

Chanterelles are popular among mushroom lovers. But besides taste, they are valued for their beneficial properties. They contain a lot of carotene, which provides the bright color of the mushroom, and there are other useful substances.

Chanterelles contain more manganese than other mushrooms, about 1/5 of the daily requirement required by the body. There is also a high content of vitamins:

• RR ¼ of the daily value in the raw product;
• A – about 15%;
• beta-carotene – 17%.

Contains the following:

• trace elements: selenium, zinc, copper;
• macroelements: phosphorus, sulfur, calcium.

But there are some substances that make this mushroom special:

For those who limit the amount of calories they consume, chanterelles will be a godsend.

100 g of chanterelles contains:

• 19 kcal;
• 1.5 g proteins;
• 1 g each of fat and carbohydrates;
• 7 g dietary fiber.

These mushrooms are good for digestion and are quite appropriate in the diet of those who are on a diet. They contain 89% water, so during the cooking process they decrease in volume by 3-4 times.

Edible types of chanterelle mushrooms

Mushrooms have an unusual taste, which makes them very attractive to mushroom pickers. Although all mushrooms have common characteristics, there are different species of the same mushroom.

Ordinary (real)

The common chanterelle is found in summer, from June to August, most often in deciduous or coniferous forests.

White

The variety is quite rare and does not occur very often. But these mushrooms are very tasty. Therefore, they are really hunted; getting such a trophy is not easy.

Black

Chanterelle grows in small groups in deciduous or mixed forests. It is collected from July to September.

Faceted

• It is most often found in the forests of North America. The body of the mushroom is dark orange, funnel-shaped, 3-10 cm in diameter.
• The top resembles a hat, the edges of which hang down in waves.
• The pulp is dense, but brittle, and has a pleasant aroma.
• The leg reaches 2.5 cm in length. You can find groups of these mushrooms or single specimens. Faceted chanterelles are collected in the summer, until mid-autumn.

The faceted chanterelle is of particular value because of the pattern in its composition. Therefore, this species is valued above other mushrooms and even some vegetables.

In addition, faceted chanterelle is often used for medicinal purposes. It is taken by obese people. Substances from the juice of this type of mushroom fight acute inflammation. Has immunostimulating and antitumor effects.

Tubular (funnel)

This species is found in temperate climates, in coniferous forests. Prefers shade or damp places. This type of fox is often hidden among moss and foliage, making it difficult to find. The collection takes place in August – September.

This species is considered a rare delicacy. Aromatic soup and dry powder are prepared from it, they are fried, pickled or frozen for the winter.

Velvety

• This is a rare edible species of chanterelle.
• They have a velvety cap 4-5 cm in diameter. In small fruits the cap resembles a convex dome, in adults it resembles a funnel.
• The leg is slightly narrowed at the ground, reaches a height of 2-3 cm, sometimes it can stretch up to 7 cm.
• The mushroom appears curly due to the wavy edges of the cap. The shades of the tops are different: from light yellow to bright orange or red.
• The pulp is very tender and velvety. The aroma is pleasant, but the taste is a little sour.

This is a lamellar type of mushroom, the thick and dense plates of which are interconnected by veins. This mushroom is very picky and selective to soil and climate.

Velvety chanterelle has an extraordinary taste. It is highly valued for its excellent taste and healing properties.

Yellow

• The caps of this species are yellow-orange or a bright shade of egg yolk.
• The tops reach 5-10 cm in diameter, depending on age they can be convex, elongated or flat.
• The flesh is dense, the same shade as the dome. The edges are rounded, the skin is smooth to the touch.

The taste is slightly different from other representatives of this species. Yellow chanterelles have a pungent taste with a spicy forest aroma. The processed spore powder is yellow.

Mushrooms grow in mixed and deciduous forests, often hiding in moss or grass, and can be found in damp places. The harvest season begins in June and can last until the coldest weather.

How to distinguish false chanterelles from edible ones

False chanterelle mushrooms may look similar to the real ones, but in fact they are not related to them. Previously, false chanterelles were considered poisonous, but now they are classified as conditionally edible.

Foreigners consider them edible, but compared to ordinary chanterelles, false chanterelles have much worse taste. The false chanterelle is commonly called the Kokoshka.

If you prepare false chanterelle correctly, it will not cause harm to the body. Restriction only for those who have digestive problems. They may feel a heaviness in their stomach.

Somewhat false mushrooms look like chanterelles ordinary.

• Compared to the real one, the false fox is always brighter. It is most often bright orange or orange-brown, lighter at the edges than in the center. The surface of the coco is velvety.
• A real chanterelle does not have such bright colors and its color is always the same and uniform, and its surface is smooth. Its colors are lighter and calmer: from whitish to yellow-orange.
• The diameter of the caps of false chanterelles reaches 3-6 cm, the edges are smooth and rounded. Young representatives have a convex cap, and mature ones have a funnel-shaped cap. The edges of the caps of real chanterelles are irregularly shaped and wavy. They can be up to 12 cm in diameter. The shape of young true representatives of the species is convex, and with age it becomes flat.
• False chanterelles are distinguished by frequent, branching, thin orange plates that turn into a stalk. The plates of real chanterelles are dense.
• The pulp of false mushrooms is tasteless, loose, yellow in color with an unpleasant aroma. Its color does not change when pressed. Real chanterelles have a pleasant-tasting and fragrant flesh that is white in the middle and yellow at the edges.
• False chanterelles stand on thin red-orange legs. They are cylindrical in shape and darker at the bottom. Adults have hollow legs. Their caps are clearly separated. In real chanterelles, the legs are always full, smooth, and match the color of the cap, from which they are not separated.

Often in nature, false species grow next to real ones.

Watch the video! False and real fox

Can false chanterelles be eaten?

Scientifically false chanterelles are considered conditionally edible. But, given that at the same time you can collect real chanterelles, it is not recommended to collect false ones.

Many people still eat false options, so let’s talk how to cook false chanterelles:

• They are soaked for 3 days, changing the water twice a day to remove the bitterness.
• Then boil with onions for 20 minutes.
• After all the manipulations, the actual preparation of the dish begins.
• But the end result is not worth it. The taste is far from real chanterelles, the unpleasant smell remains, and the structure of the mushroom does not look appetizing after a long stay in water.

It is important to know! And real chanterelles can provoke poisoning if you cook old fruits. They differ from young ones in their bright orange hue.

How to cook real edible chanterelles

Chanterelles can be fried, boiled, or frozen.

Chanterelles fried in sour cream

First of all, you must soak them in water for 30 minutes. Then boil in boiling water for 10 minutes. In a frying pan, fry the onion in sunflower oil, chop the finely boiled chanterelles and fry everything for another 15 minutes. Add sour cream. Serve with potatoes.

You can also cook mushroom mushrooms from chanterelles, but first soak them for 30 minutes.

First aid for mushroom poisoning

1.5 hours after eating inedible mushrooms, the first symptoms of poisoning appear. Vomiting and nausea, diarrhea with pain, and indigestion appear. The pulse becomes weaker, the extremities become cold, but the body temperature rises. The gastrointestinal tract becomes inflamed, hallucinations and delusions appear. Sometimes, in a difficult situation, insanity sets in in the mind.

If at least one of the listed symptoms appears after eating, you must call an ambulance. What can you do before she arrives?

1. Put the victim to bed.
2. Give plenty to drink, water or iced tea.
3. Give activated carbon (1 tablet per 10 kg of weight).

Watch the video! Chanterelles fried in sour cream

You should be careful not to pick mushrooms that cannot be eaten. Now, armed with the knowledge that what do chanterelle mushrooms look like?, you can safely go hunting.