If you went into the forest to look for chanterelle mushrooms, but didn’t find them, don’t despair. Walk the next day in the same places. You may well find a tasty yellow mushroom where yesterday it didn’t even smell! Yes, yes, this is exactly what these wonderful mushrooms have. They very often “pop up” in just one night.

Chanterelles are considered one of the most delicious mushrooms growing in our latitudes. They can be of different shades - there is a light variety, which has a pale yellow color, and a brighter one - a red hue, similar to the yolk in color.

Types of chanterelles

There are many varieties of this mushroom in the world. They all belong to the same Lisichkov family. We most often find only two types:

Chanterelle, also called yellow or true, has a brighter color.

its other names are winter, autumn, funnel-shaped. It has a pale color.

Chanterelles are mushrooms with excellent qualities. They are tasty and safe. They are practically not eaten by worms and insects.

Why is it called a fox?

Why did these mushrooms get such an interesting name? Is it really because of its resemblance to a small furry animal? Partly yes. Firstly, in the old days these mushrooms were called completely differently - cockerels. At that time, the color yellow had a completely different name - “fox”. From him came the name of the cunning little animal - “fox” or “fox”. Accordingly, mushrooms were also named this way due to their unusual beautiful color.

Chanterelles owe their yellowness to their high carotene content. It is this that gives the bright color to carrots.

But it is worth remembering the cunning nature of the mushrooms, similar to the animal of the same name. Chanterelles know how to hide well, despite their rather bright color.

Description of the mushroom with photo

Previously, chanterelles were classified as agaric mushrooms. But today the opinion on this matter has changed, it was recognized as a non-lamellar mushroom. It is very important to be able to distinguish chanterelle from false mushrooms, which may be similar to it, but dangerous to health. Therefore, let’s take one fungus – the common chanterelle – and consider it in more detail.

hat

Young foxes

Let's start with the cap, which the mushroom picker in the forest will see first of all. In young mushrooms it has a smooth surface and a convex shape. Small chanterelles practically consist of one cap; their legs cannot be seen - they are too tiny, hidden under an “umbrella”.

Over time, the cap loses its ideal shape, its edges become wavy. An adult mushroom is distinguished by its center. A dot appears in the very center of the cap, as if pressed inward. Therefore, large chanterelles become a little like a funnel. Adult mushrooms can have caps up to 7 cm in size.

Family of foxes

The plates are hidden under the mushroom cap. But, since today the chanterelle belongs to non-lamellar mushrooms, it would be more correct to call this part the outgrowths of the fruiting body. They have a wrinkled shape. When you press on them with your finger or nail, the color should not change to darker or lighter.

Inside the mushroom, the most delicious thing awaits us - the pulp. It has the same color as the surface of the chanterelle. The flesh is yellow, sometimes brighter or paler, and does not change its shade where it is cut. Its smell is simply wonderful, characteristic of edible mushrooms. The pulp does not crumble, but over time it loses its tenderness. Old chanterelles become harsh and rubbery. In addition, with age, these mushrooms acquire the ability to absorb moisture more and begin to quickly get wet in the rain.

Leg

Well, finally, we came to the last part of the fox - its legs. As a rule, it has a solid shape, is not hollow inside, and consists entirely of pulp. Its shape is such that it slowly turns into outgrowths, which, in turn, end at the outer edge of the cap. The size of the stem, as well as the entire mushroom, depends on the area where it grows. But on average, the stalk can reach 8 cm in an adult mushroom that grows in wetlands.

How to cook

Chanterelles are suitable for preparing a large number of delicious dishes. You can use them to make snacks and soups, sandwiches, hot dishes, etc. Their taste is simply incomparable. Therefore, these mushrooms are very popular.

This mushroom is widely used by culinary specialists in European countries. Its popularity is also due to the content of useful substances - zinc, copper, amino acids, as well as vitamins PP, A, B1.

The taste of chanterelles is also different because such mushrooms are practically not grown in an artificial environment. They can only be enjoyed after a pleasant and successful hike in the forest!

Fried

Fried mushrooms are one of many people's favorite dishes. Chanterelles are great for frying or stewing. At the same time, sour cream is most often added to them. This dish can be ordered in many expensive restaurants. Or you can just cook it at home, it’s not difficult and quick enough.

First of all, the mushrooms must be boiled. After this, they are washed and placed in a pan. The top of the container is covered with a lid. So the mushrooms need to be stewed for about half an hour. After this time has elapsed, it is time to add the main spice - salt, to taste. Now you can add other ingredients. These include fried onions and sour cream. Having combined all this with our chanterelles, bring to a boil. That's it - the chanterelles in sour cream are ready. You can decorate them with greenery. By the way, many people note one secret. To make the dish tastier, the onions must be fried not in vegetable oil, but in lard.

Some people prepare this dish differently. The chanterelles are simply washed and cleaned well. Without boiling them first, the mushrooms begin to simmer in sour cream or cream. This process should last at least 45-60 minutes. At the very end, you can add a couple more spoons of sour cream with a high percentage of fat content, but so that it does not have time to boil along with the mushrooms.

Baked

Baked chanterelles deserve no less attention. To prepare these, you need to thoroughly clean the mushrooms, rinse them and chop them finely.

Then they need to be boiled, but not for long - only about 5 minutes. After draining the water in which the mushrooms were cooked, you need to pour them into the frying pan.

Add a sufficient amount of vegetable oil and simmer the chanterelles for about 25-35 minutes. In this case, the mushrooms must be covered with a lid.

Having completed this process, the chanterelles need to be salted. Now it’s time to put the “saffron milk caps” in a baking dish, pre-greased, of course.

A mass of grated hard cheese mixed with mayonnaise is laid out on top. Mushrooms are cooked in the oven for only 15-20 minutes.

Casserole

You can prepare a casserole from the same ingredients, alternating layers of mushrooms and cheese with mayonnaise. The last one should be on top. The casserole is considered ready when the cheese layer acquires a golden brown crust.

Liquid dishes from chanterelles are prepared in a variety of ways. Here's one of them. Chanterelles must be washed and cut. You also need to prepare the onion - peel, chop, fry in bacon or vegetable oil. When everything is ready, combine the onions and mushrooms.

Now you need to add a little water to the composition - only about 3 teaspoons. All this must be simmered over low heat for up to half an hour, maybe a little less. The preparation for the soup is ready.

You can also add other ingredients to it, according to your taste - diluted flour, which will add thickness and pearl barley.

Among vegetables, chopped potatoes and pre-grated carrots are added to this soup. This delicious soup should be served with sour cream and fresh chopped herbs.

It is worth noting that the chanterelles themselves make a wonderful broth – very aromatic and rich. Therefore, it is not necessary to fry the onions, not everyone likes it, and it can slightly interrupt the aroma of the mushrooms.

Do not forget that during cooking you need to drain the first water - after the mushrooms have just boiled. They are washed and filled with fresh, clean water.

Well, who doesn’t love pickled mushrooms? And chanterelles in this regard are simply incomparable. They are not only delicious, but also look very beautiful on the table.

To prepare such a miracle, you can use the following recipe. The chanterelles are thoroughly cleaned and washed in several waters. The output should be about 1 kg of raw materials. Then the yellow mushrooms need to be boiled – not for long, about 10-20 minutes. When the mushrooms are ready, they need to be drained. A colander is perfect for this. Now the chanterelles need to be filled with clean water and cooked again for about half an hour. This clear liquid with chanterelle broth will later be used to prepare the marinade.

So, we make the marinade as follows.

For 1 liter of liquid you need to take a bay leaf, 1 tsp. sugar, cloves (2 pieces) and a few pieces of whole allspice. As for salt, 1 tbsp is enough. l. The bay leaf can be removed after some time. It will have time to give off its aroma in 20 minutes. And if left until it cools, it can slightly spoil the overall taste with too strong a smell. Another important ingredient is vinegar. 8% will do, about 2/3 of a regular glass.

When everything is ready, the mushrooms along with the aromatic marinade are placed in glass jars. This dish should be kept in a cool place.

It is important to note that if you cover pickled chanterelles or other mushrooms with metal lids, then you need to eat them as quickly as possible - within the current year. Otherwise, there is a risk of botulism.

Many people note that after freezing, chanterelles lose their taste. They seem to acquire bitterness. But what to do? Often lucky mushroom pickers collect a lot of yellow mushrooms - a bucket or even several! They can be stored fresh for no more than a day, after which they begin to deteriorate and lose value. Of course, you can eat a little by preparing a casserole or soup, stewed mushrooms, or marinate. But in order to eat chanterelles in winter as if they had just been brought from the forest, it is best to freeze them. And don’t believe the one who said they will become bitter. These people simply don’t know how to freeze chanterelles correctly!

First of all, you need to properly prepare the mushrooms. This applies not only to chanterelles, but also to other forest inhabitants with a hat.

1. Firstly, if you don’t have the energy or time to clean them immediately after picking, then you need to leave the mushrooms in a cold place. In the heat, chanterelles very quickly lose their qualities.
2. Secondly, you need to carefully sort through your prey and sort it by size. Old chanterelles can be sent straight to the kitchen for quick cooking. But the young ones are perfect for freezing.
3. And thirdly, the mushrooms need to be cleaned and washed, preferably under running water and not in a basin. But you shouldn't soak them. They will gain moisture, which is unnecessary for freezing.

On the contrary, the washed mushrooms need to be strained and kept in a colander for a while so that the liquid drains well. After this, you can put the chanterelles on a towel, for example, paper. They will dry well and be ready to freeze.

To freeze chanterelles and store them longer, you can use two methods. According to the first, you need to take bags or containers into which washed and dried mushrooms are poured. But in this case it is not always possible to avoid the appearance of buckwheat, which has already been discussed before.

The second method helps prevent the appearance of bitterness. But mushrooms may lose more beneficial properties. Before freezing, it is recommended to fill the chanterelles with water and bring to a boil. You can salt them a little. Cook mushrooms for freezing for no more than 20 minutes. Next, you need to strain the chanterelles, rinse and dry them, placing them on a paper napkin. Now you can place the mushrooms in a thin layer on a board or tray and put them in the freezer. After they harden, the mushrooms are placed in containers or bags for longer storage.

In both cases, it is very important to consider one point. Mushrooms, including chanterelles, cannot be defrosted and re-frozen several times. Therefore, when using the first method, the portions should be such that all the mushrooms are used at once. And the second method allows you to simply pour out the required amount of chanterelles without defrosting them. By the way, this freezing method also compares favorably with the other.

How long can chanterelles be stored frozen? According to mushroom picking experts, you should not keep them for longer than 90 days. But that’s why we freeze the mushrooms so that you can enjoy them throughout the entire time until the new chanterelle season comes. Indeed, they can be stored longer. But you can’t argue with some arguments: over time, the qualities of mushrooms are lost. Even in the freezer it is impossible to preserve the excellent taste of mushrooms and their aroma for a very long time.

Chanterelles are a clear favorite among many mushroom pickers. And this is not surprising, given all their qualities. But there is one “but” that you need to pay attention to. These mushrooms have a double - the mushroom is not edible. Very often people confuse the real chanterelle with it, especially inexperienced mushroom pickers. In this case, instead of delicious dishes from the aromatic chanterelle, you can get poisoning and indigestion. Therefore, it is worth going to the forest for chanterelles with a person who knows these mushrooms well. Or first study everything about yellow mushrooms and their doubles.

Fox mushrooms can be confused with false chanterelle mushrooms. These are lamellar mushrooms that belong to the Svinushkovy family.

There are several signs that distinguish these two mushrooms:

Smell

In false chanterelles it is quite unpleasant;

Color

The false chanterelle has a brighter cap. Its color is not yellow, but a bright ocher-orange. The plates also differ in color. They may be orange with a reddish tint. The flesh of the false chanterelle is sometimes pink in color.

Leg

The false mushroom is quite brittle. In addition, the leg is darker towards the bottom, at the base.

Form

False chanterelles do not have such pronounced waves on the cap as real ones.

Today, most experts consider the false chanterelle to be non-venomous. But this mushroom is of much worse quality than edible varieties of chanterelles. Eating false yellow mushroom can cause stomach upset.

Video about mushrooms growing in central Russia - Chanterelles: video

Taxonomy:

• Division: Basidiomycota (Basidiomycetes)
• Subdivision: Agaricomycotina (Agaricomycetes)
• Class: Agaricomycetes (Agaricomycetes)
• Subclass: Incertae sedis (indefinite position)
• Order: Cantharellales (Cantharellales)
• Family: Cantharellaceae (chanterelles)
• Genus: Cantharellus (Chantelle)
• View: Cantharellus pallens (Pale Chanterelle (White Chanterelle))

Synonyms:

• White chanterelle

• Light chanterelle

• Cantharellus cibaruis

(lat. Cantharellus pallens) is a species of yellow chanterelle. The mushroom is also called light chanterelle, chanterelles Cantharellus cibaruis var. pallenus Pilat or white chanterelle.

External description of the mushroom

The cap of the pale chanterelle reaches 1-5 cm in diameter. Sometimes there are fruiting bodies in which the diameter of the cap is 8 cm. The distinctive features of this mushroom are the sinuous edge of the cap and the unusual shape in the form of a funnel. In young pale chanterelles, the edges of the cap remain smooth, but at the same time they bend downwards. As it matures, a sinuous edge forms and the bend becomes smaller. The pale chanterelle differs from other varieties of the chanterelle family by the pale yellow or white-yellow hue of the upper part of the funnel-shaped cap. At the same time, the color remains uneven, in the form of blurry spots located zonally.

The leg of the pale fox is thick, yellowish-white. Its height is from 2 to 5 cm, the thickness of the lower part of the stem is from 0.5 to 1.5 cm. The mushroom stem consists of two parts, lower and upper. The shape of the lower part is cylindrical, slightly reminiscent of a mace. The shape of the upper part of the leg is cone-shaped, tapering downward. The pulp of the fruiting body of the pale chanterelle is white and has a high density. Large and seemingly fused plates descend down the upper conical part of the leg. They are similar in color to the cap, and their spores are characterized by a creamy-golden hue.

Habitat and fruiting season

The pale chanterelle mushroom (Cantharellus pallens) is rare and prefers deciduous forests, areas with natural forest floor, or covered with moss and grass. Basically, the mushroom grows in groups and colonies, like all varieties of the chanterelle family.

Fruiting of the pale chanterelle begins in June and ends in September.

Edibility

Pale chanterelles belong to the 2nd category of edibility. Despite the terrifying name, which many immediately associate with the pale grebe and its poisonousness, pale chanterelles do not pose a danger to human health. Moreover, this type of mushroom is tasty and healthy. The pale chanterelle (Cantharellus pallens) is in no way inferior in taste to the yellow one.

Similar species, distinctive features from them

Pale chanterelles are similar in appearance. However, the false chanterelle has a rich orange color, belongs to the category of inedible (poisonous) mushrooms, and is characterized by a frequent arrangement of plates that are difficult to notice unless you look closely. The false chanterelle's leg is very thin and empty inside.

The mushroom, called the white chanterelle, is distinguished by its color variability. In natural conditions, you can find mushrooms of this species, in which the color of the plates and caps can be either light cream or pale yellow or fawn.

The pale chanterelle has good taste. It, like other types of mushrooms from the chanterelle family, can be pickled, fried, stewed, boiled, or pickled. This type of edible mushroom is never wormy.

Chanterelles– quite beautiful, tasty and healthy mushrooms. Thanks to their bright yellow color, they are clearly visible in the forest and difficult to confuse with other types of mushrooms.

Let's take a closer look: where and when to collect chanterelles, types of chanterelles, description and photo, beneficial and medicinal properties, storage and preparation for the winter.

Chanterelles - description and photo

Golden-colored mushrooms have a delicate fruity smell, slightly reminiscent of apricot.

They are common in Europe, Russia, Africa, Mexico, and the Himalayas.

Hat and leg The chanterelle looks solid, without visible boundaries, approximately the same color from pale yellow to orange.

The diameter of the cap is 5-12 cm, irregular in shape with wavy edges, funnel-shaped or concave, smooth with hard-to-remove skin.

The pulp is dense and fleshy, white or yellowish in color with a faint odor of fruit and a slightly pungent taste. The surface of the chanterelle becomes reddish when pressed.

Chanterelle leg dense, with a smooth structure, tapered at the bottom, up to 3 cm thick and up to 7 cm long.

Surface of the hymenophore represented by wavy folds falling along the stem.

Spore powder yellow color.

In which forest do chanterelles grow and when to collect them?

From June to mid-October, chanterelles can be found mainly in coniferous forests, as well as in mixed. Most often, mushrooms are found in damp areas, in moss, among grass, near pines, spruces, and oaks.

You can meet chanterelles in numerous groups, appearing en masse after thunderstorms.

Types of chanterelles photo and description

Most species of chanterelles are edible. There are more than 60 species of chanterelles; none are poisonous, but there are inedible species - the false chanterelle, for example.

Common chanterelle - edible mushroom. The cap is 2-12 cm in diameter. Mushrooms with fleshy flesh, yellow on the edges and white on the cut. Common chanterelle tastes sour. Grows in coniferous and deciduous forests from June to October.

Gray chanterelle- edible mushroom. The color of the chanterelle is from gray to brown-black. The cap is up to 6 cm in diameter, with wavy edges and a depression in the center, the edges are ash-gray.

The elastic pulp is gray in color, with an inexpressive taste and no aroma.

The gray fox grows in deciduous forests from June to October. This species is little known to mushroom pickers; they avoid it.

Cinnabar red chanterelle - edible mushroom. The color of the chanterelle is reddish or pinkish-red. The cap is up to 4 cm in diameter, the leg is up to 4 cm high. The flesh is fleshy with fibers. The cap is concave towards the center with uneven curved edges. The vermilion chanterelle can be found in oak groves in eastern North America. Mushroom picking occurs in summer and autumn.

Velvety Chanterelle - a rare, edible mushroom. The cap is orange-yellow or reddish, up to 5 cm in diameter, convex in shape, eventually becoming funnel-shaped. The pulp is light orange with a pleasant smell. Velvety chanterelle grows in deciduous forests of eastern and southern Europe on acidic soils. This mushroom is collected from July to October.

Chanterelle yellowing - edible mushroom. The cap is up to 6 cm in diameter, yellowish-brown in color, covered with scales. The cut flesh is beige, tasteless and odorless. Can be found in coniferous forests, on moist soils during the summer.

Trumpet chanterelle - edible mushroom. The cap is up to 8 cm in diameter, funnel-shaped with uneven edges, grayish-yellow in color. The pulp is dense, white when cut, has a pleasant earthy smell and has a bitter taste. Mainly grows in coniferous forests.

Chanterelle Cantharellus minor – similar to the common chanterelle, an edible mushroom. The cap is up to 3 cm in diameter, orange-yellow in color, with wavy edges. The pulp is soft, brittle, yellow. This chanterelle grows in the oak forests of North America.

False chanterelles - photo and description

The common chanterelle can be confused with two types of mushrooms:

Omphalote olive (poisonous mushroom)

and orange talker (inedible mushroom)

How to distinguish false chanterelles from real photos

1. Edible chanterelle has a uniform color - light yellow or light orange. False chanterelles have bright colors - red-brown, bright orange, copper-red, yellowish-white. In the false chanterelle, the middle of the cap differs in color from the edges and can be covered with spots of various shapes.
2. False fox usually has smooth edges of the cap - a real chanterelle is always torn.
3. The false chanterelle has a thin leg, while the real chanterelle has a thick leg. The cap and leg of an edible chanterelle are one whole; in false mushrooms, the cap is separated from the stalk.
4. False chanterelles can often be found alone, but real chanterelles always grow in groups.
5. The false mushroom has an unpleasant odor, but the edible one always smells pleasant.
6. If you press on the flesh of an edible chanterelle, it will change color to reddish, but the false chanterelle does not change color when pressed.
7. Poisonous doubles They may be wormy, but there is never a real chanterelle.

Video – Caution! False and real fox

Chanterelles beneficial properties and contraindications

Chanterelle mushrooms contain a high content of various vitamins and minerals - D2, B1, A, PP. Zinc, copper.

Chanterelle mushrooms are useful in fight against cancer, to restore vision, in the fight against bacteria, for obesity.

How natural antibiotic they are used in folk medicine.

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

How long can chanterelles be stored fresh?

After collecting mushrooms, they can be stored at a temperature not exceeding +10 degrees. Do not store in the refrigerator for more than two days after collection; it is better to start processing immediately.

Chanterelles - how to clean

Before processing, chanterelles must be cleared of debris and damaged mushrooms must be discarded. Dirt does not stick strongly to the surface of the chanterelles, so you can remove it with a soft brush or sponge.

Use a knife to cut off the damaged, rotten parts of the mushroom. For subsequent drying, debris is also removed from the records using a brush.

After clearing the mushrooms of debris, rinse them in water, paying special attention to the cap plates. Rinse should be changed by changing the water several times. If the taste remains bitter, soak the mushrooms in water for 30 minutes.

Why are chanterelles bitter, how to remove the bitterness?

Chanterelles have natural bitterness, therefore they are not liked by pests and insects, but are valued in cooking. If the mushrooms are not processed immediately after harvesting, the bitterness will increase. Also, increased bitterness of chanterelles is possible due to the influence of some natural factors.

Chanterelles have more bitterness, collected in dry weather, under coniferous trees, near highways and enterprises, overgrown mushrooms growing in moss, if these are false chanterelles.

It is better to collect and cook young chanterelles; the bitterness content in them is minimal. To remove the bitterness, you need to soak the chanterelles for 30-60 minutes in water and then boil them. Drain the water after cooking.

To freeze, use boiled chanterelles - they will not taste bitter and take up less space. If you froze them fresh and when you defrost them you find that the mushrooms are bitter, boil them in salted water, the bitterness will go into the water.

How to cook and store chanterelles?

Chanterelles boiled, fried, salted, pickled, dried.

Boil chanterelles within 15-20 minutes after boiling. If you eat chanterelles after cooking, add salt to the water. If you fry after cooking, you do not need to add salt and the cooking process in this case will not last longer than 5 minutes.

Wash the dried chanterelles and soak them in warm water for 2-4 hours before cooking. Then cook in the same water for 40 minutes.

Chanterelles are fried without boiling, but if the chanterelles are bitter, then you need to boil them.

Slice the mushrooms before frying. First, fry finely chopped onion in oil in a frying pan, then add the chanterelles. Fry the mushrooms until all the moisture has evaporated. Then add salt to taste, add sour cream and simmer until tender for 15 minutes.

Chanterelles are salted cold and hot.

Marinated chanterelles are prepared with and without pasteurization.

Marinated chanterelles with pasteurization

Thoroughly clean and wash the mushrooms, chop large ones and cook for 15 minutes in salted water with the addition of citric acid.

Place the prepared chanterelles in clean jars and pour the hot marinade over them, adding onion rings and bay leaves on top. Cover the jars with lids and pasteurize for 2 minutes. Then immediately roll up the lids and store in a dry place with a temperature of 0 to 15 degrees.

Drying chanterelles on a drying board or a special dryer, the mushrooms should not touch each other. Before drying, mushrooms are not washed, but they are cleaned of dirt with a brush if large ones are cut into several pieces.

The rooms in which chanterelles are dried should be well ventilated. Can be dried outside in the shade.

If drying in a stove or oven, first the temperature should be 60-65 degrees, and then higher.

Store dried chanterelles in glass or plastic containers with tight-fitting lids.

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

Description and appearance

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

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

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

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

Kinds

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

Funnel fox

It has a funnel-shaped cap of brown yellow color on a long tubular stem with a gray-yellow stem. The pulp is white, very dense, with a 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 watching the following video.

Method of making seasoning

During heat treatment (over 60 C), chanterelles lose most of their beneficial substances. But raw mushrooms have a specific taste, although they are 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 all the nutrients in the 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 the nervous system;
• help enrich the blood with hemoglobin;
• restoration of vision.

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

Contraindications

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

Application

In cooking

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

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

Preferred spices:

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

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

Chanterelle salad

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

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

Cream soup with truffle flavor

Cut 300 g of potatoes and fry in vegetable oil (40 g) until crispy. Dice 1 medium onion and fry along with the potatoes for about 5 minutes with the addition of 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 stir. 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

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 of 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 is between chanterelles and coniferous trees, birch, beech, and 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 these are young, strong mushrooms, then bitterness will not be felt.

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

Mushrooms should be frozen on the day of collection.

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

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

The kingdom of mushrooms is diverse. For people there are edible and inedible mushrooms, medicinal and suitable for consumption. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is called so. They grow from early summer to mid-autumn, so they can be harvested several times per season.

Description and types of chanterelles

Chanterelle mushrooms include several varieties. Not all of them are edible. Distributed throughout Russia and Belarus. Due to its special properties, it is exported to Germany and France. Due to its immunity to the fungus fly (which makes mushrooms wormy), chanterelle is considered a kosher product for Jews.

The common yellow chanterelle is called Cantharellus cibarius in Latin. The cap reaches a diameter of 12 cm. The colors range from light yellow to orange. Pulp characteristics:

• fleshy to the touch;
• white on the cut;
• yellow at the edges.

The inner surface of the cap is folded. The leg is difficult to separate from it. Grows mainly in deciduous and coniferous forests.

Less known is the gray variety. Also edible mushrooms, painted in gray or black-brown tones. Distinctive features:

Distributed throughout America and the European part of Russia. Due to its unusual appearance, it is rarely collected.

The cinnabar-red variety is also an edible chanterelle. These mushrooms are pinkish or reddish in color. Small in size, with a cap diameter of up to 4 cm. They grow in the forests of America.

The medicinal properties of mushrooms are varied. They boost immunity and help fight colds. Thanks to quinommanosis, they are a good remedy for helminths. Large amount of vitamin A helps prevent eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - this is not the most complete list of ailments that this fungus successfully fights. Chinese doctors recommend eating it regularly for anyone who works at a computer.

Alcohol tinctures with mushroom fruiting bodies reduce the growth rate of cancer cells. The polysaccharide present in them actively fights the hepatitis virus.

In folk medicine it is used in the form of vodka tinctures. To make them, mushrooms are dried and ground into powder. For 1 liter of alcohol take one tablespoon of powder.

The resulting mixture is thoroughly shaken and left for 10 days. The bottle is shaken every day. You need to drink one tablespoon of the tincture every day. The duration of treatment depends on the disease.