Chanterelle mushroom photo and description will help children write essays and prepare for the lesson.

Chanterelle mushroom short description

Among other mushrooms, chanterelles stand out for their bright orange-yellow color, and also for the fact that their cap and stem form a single whole. The cap is smooth, may be irregular in shape, with wavy edges. Separating the skin from the pulp is not easy. The pulp itself is fleshy, whitish-yellow, sour in taste, has the smell of dried fruit. The stem is dense, sometimes slightly lighter than the cap, narrower at the bottom than at the top. Thanks to the substances they contain, these mushrooms are never wormy.

Chanterelle mushrooms description for children

Chanterelles are easy to recognize in a large family of wild mushrooms. Due to their characteristic appearance and bright color, they are difficult to confuse with any other mushrooms and are quite easy to find in the forest. Children especially like to look for these mushrooms, their red color is reminiscent of a fox coat. The average height of the red forest beauty fox is 4-6 centimeters, the diameter of a fashionable hat is 5-8 centimeters.

The hat of an adult chanterelle resembles a funnel with wavy edges, which gradually narrows to the bottom and smoothly passes into the leg. Both the cap and stem of this mushroom are painted in the same color, which is usually compared with the color of a fox coat. But you can still compare it with the color of an egg yolk.

You can find chanterelles in any forest, most of all they grow where spruce and pine grow, but you can also find them near oak or beech. As a rule, chanterelles hide under fallen and rotten leaves, and in coniferous forests they prefer wet moss. These mushrooms usually grow in groups, so after finding one chanterelle, you should carefully look for its neighbors somewhere nearby.

Yellow, elegant chanterelles always grow in large families. Young ones are convex, neat, even, like buttons, sewn to the ground in a row. Older - with a high already leg, but with an even, still flat hat, fleshy, dense, what a mushroom picker needs. And the smell! Special, chanterelle, you can’t confuse it with anything. With your eyes closed, only by smell you can distinguish chanterelles from any mushrooms. In one of the books about mushrooms, I read: "The smell of a birch leaf with an admixture of mint." Beautifully said, but whether it is true, judge for yourself. The elastic body of chanterelles in old age becomes rubbery in dry weather, flabby in wet weather. The hat takes the form of a funnel with uneven, winding, and even completely torn into separate blades edges. Chanterelles are loved by the people for their inability to worm. For some reason, mushroom flies bypass them. But here is a hard wireworm in this mushroom can be found. Another thing that chanterelles are good for is that they are unpretentious to weather conditions. They can be found at the height of summer, when in the forest there is an inter-mushroom - a gap in time between mushroom waves, layers. Chanterelles are not afraid of either dry days or excessive dampness. Chanterelles begin to grow quite early, in June, but still later than the first boletus and boletus. However, it is different in different areas. But they immediately pour out in huge heaps, stripes, circles.

Chanterelle real Grows in numerous groups
Chanterelle real in the photo

Chanterelle real is a widely distributed edible mushroom with a high yield. It grows in numerous groups, forming the so-called witch's circles or wide stripes, from mid-July to mid-October, with the peak of fruiting occurring in July-August. It is necessary to look for it in moist open areas of coniferous or deciduous forests.

The initially flat-convex mushroom cap with wavy edges gradually becomes funnel-shaped, its edges become thinner and uneven. Its diameter is about 10–12 cm. The surface of the cap of the chanterelle wild mushroom is smooth, matte, whitish or bright yellow. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stem.

The plates are folded, descending far to the stem, branched, thick, sparse. The leg gradually expands upward, without a discernible border turning into a cap, dense, yellow, smooth, up to 7 cm long and 3 cm thick, cylindrical, solid.

The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, almost never wormy.

The agaric chanterelle mushroom belongs to the third category of mushrooms and has a high nutritional value due to the vitamins and microelements contained in its tissues. It can rightly be called a universal mushroom, which lends itself to all types of cooking, demonstrating good taste.

Goes into blanks for canning. Used without pre-treatment boiled and fried. For future use, it is prepared in the form of boiled canned food (in jars), and can also be used for pickling and salting (hot).

The main characteristic of the chanterelle mushroom is true - a high content of carotene, much higher than in all other well-known mushrooms. In addition to carotene, this mushroom contains many other vitamins and has antibacterial properties. In some countries, chanterelle is used to prevent cancer.

Chanterelle humpback grows in small groups Chanterelle humpbacked in the photo

humpback fox, or cantarellula, is an edible agaric that is quite rare in Russia, giving consistently high yields every year. It grows in small groups from mid-August to September, but gives especially plentiful harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this species grow? You need to look for them in areas of coniferous forest overgrown with a thick layer of moss, best of all in a pine forest.

The cap of the mushroom is convex at first, but gradually takes the form of a wide funnel with a diameter of about 4 cm, with a slight bulge in the middle. Its surface is painted in a brilliant gray with a smoky tint and brown concentric circles. The spore-bearing layer consists of frequent grayish plates descending to the stem. In the process of growth, the plates and the upper part of the stem adjacent to them are covered with small red dots. The leg is rounded, even, straight, the same color as the plates. Its height is about 8 cm, and its diameter rarely exceeds 0.5 cm. The surface of the leg is smooth, with a slight white pubescence at the base.

The pulp is thin, soft, tender, with a pleasant taste and a subtle mushroom aroma, painted in a grayish color, which quickly turns red when the pulp comes into contact with air.

Chanterelle humpback belongs to the fourth category of mushrooms. It is eaten boiled or fried.

These photos show what chanterelle mushrooms look like real and humpbacked:



Chanterelle yellowing and gray: the color of forest mushrooms and their description

Chanterelle turning yellow in the photo
The chanterelle's hat is shaped like a deep funnel

Chanterelle yellowing is an edible mushroom that grows in small groups from early August to late September in coniferous, predominantly spruce forests.

The chanterelle's hat is shaped like a deep funnel about 5 cm in diameter, with a wrapped curly edge. Its surface is smooth, matte, dry. The color of this chanterelle mushroom is yellowish brown. The lower part of the cap is also smooth, but in mature mushrooms it is covered with a large number of thin sinuous folds descending onto the stem. It is colored yellow with an orange tint. The stalk is rounded, thinner at the base, often curved, rarely straight, hollow inside, the same color as the spore-bearing layer. Its height is about 10 cm, and its diameter is about 1 cm. The pulp is elastic, dense, brittle, light yellow, tasteless and odorless.

Chanterelle yellowing belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, as well as dried for the winter.

Chanterelle gray in the photo
The hat is funnel-shaped, lobed, gray-brown-black

Chanterelle gray has a cap with a diameter of 3-5 cm. The cap is funnel-shaped, lobed, gray-brown-black, fading with age, the edge is lowered. The pulp is thin, with a fresh taste, without a special smell. The plates are descending, gray, uneven in length, frequent, thin. The leg is cylindrical, hollow, colored a tone lighter than the cap, 4.0 0.5-0.2 cm in size. Spores are ellipsoidal, 8-10 5-6 µm in size, colorless.

Nemoral forest view. The range covers Europe.

Found in deciduous forests. Fruiting bodies are periodically formed in September - October. There are single copies.

It is protected as part of the natural complexes of the Berezinsky Biosphere Reserve, the national parks "Narochansky" and "Belovezhskaya Pushcha". It is necessary to create specialized mycological reserves in places not covered by conservation measures. Periodic monitoring of the state of known populations should be carried out, search for new ones and, if necessary, organize their protection with the prohibition or limitation of anthropogenic impacts.

Below is a photo and description of the common chanterelle mushroom.

Common chanterelle: in what forests it grows and what it looks like (with photo)

Chanterelle ordinary in the photo
(Cantharellus cibarius) pictured

Chanterelle ordinary (Cantharellus cibarius) is an edible mushroom. Cap 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a solid or lobed-tucked edge, rather fleshy, yellow or yellowish-white. Plates in the form of forked-branched veins or folds of skin of the same color with the stem, strongly descending along the stem. Leg 2-10 cm long, 0.5-2 cm wide, the same color as the cap. The pulp is dense with a pleasant smell, whitish or yellowish.

Forms mycorrhiza with birch, spruce, pine and oak.

You can find it from June to November. It is especially valuable in June and July, when there are few other mushrooms.

This chanterelle mushroom looks almost the same as the inedible false chanterelle, but it is more regular in shape.

The common chanterelle is edible both at a young and at an old age. Does not require boiling. Fried chanterelles are especially tasty.

(Hygrophoropsis aurantiaca) pictured
False fox in the photo

false fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. Cap 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a rolled edge, orange or ocher, fading to reddish-whitish with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, of the same color as the stem, strongly descending along the stem. Leg of regular round section, 2-5 cm long, 0.5-1 cm wide in the lower part, where there are no plates, of the same color as the cap. Spore powder is pale cream.

It grows in sparse pine and pine-birch forests, on heathlands. Found in large quantities.

You can find it from June to November.

The false chanterelle is similar to the real chanterelle. The false chanterelle has real plates under the hat, while the real chanterelle has thick veins or folds instead of plates.

You can see different types of chanterelle mushrooms in this video:

Chanterelle is a small, yellowish-orange mushroom that mushroom pickers appreciate. They grow in coniferous and mixed forests singly, but more often in a group. Useful qualities have been appreciated by more than one generation of collectors. A yellow or orange cap favorably distinguishes this mushroom representative from its relatives. Unpretentious and therefore not afraid of weather changes and long transportation. Even a novice mushroom picker, knowing what a mushroom looks like, will not confuse chanterelles.

Characteristic signs of a chanterelle

Mushrooms with bright hats, pleasant aroma and taste feel great in the forests and forest belts of Russia, especially in the Moscow region and the Leningrad region. Chanterelles are a favorite delicacy of gourmets and a healthy product. It is known that the fungus has 5 genera and almost 100 species in its kingdom.

The chanterelle can be called a universal inhabitant of the forest, as it endures the drought or the heavy rainy season without changes. The mushroom looks equally good in all weather conditions, except for frosts. It is noteworthy that chanterelles do not have poisonous representatives, all red-haired handsome men are either edible or conditionally usable.

  • color and appearance;
  • hat shape;
  • leg;
  • smell;
  • place of growth.

Color and umbrella

One of the characteristic features in the description of the mushroom is its color, hence the name. Most often there are chanterelles of fairly warm sunny shades. The run-up of the color palette can be from pale yellow, almost white, to rich orange with brownish. However, among this family there are also gray or deep black species.

Outwardly, the mushroom is small, and the diameter of its wavy umbrella with jagged edges can reach both 6 and 12 cm. In young representatives of the group, the hat is usually straight with a kind of torn border around the edges, and the older the fox becomes, the more curved at the ends and concave in the center hat is made.

An important feature of an edible chanterelle from an unfit for food double is that if you press on it, it turns red.

Leg and fragrance

The shape of the cap of a real mushroom is never even and geometrically correct. It is also interesting that the umbrella is a continuation of the mushroom leg, there are no signs of separation on it, and the color scheme does not differ much from the coloring of the umbrella or may be a tone lighter. The peel on the surface of the cap does not separate well.

When cutting a chanterelle, you can immediately catch its fresh aroma with hints of dried fruit. If you taste a raw mushroom, it will have a pleasant sourness.

Habitat halo

Orange mushrooms like to settle in whole groups, and this is also their hallmark. If we talk about trees near which representatives of the mushroom family prefer to live, then these are:

  • Birch tree;
  • alder;
  • Pine.

Chanterelles love the shade of dense crowns, but when the weather is especially rainy, mushrooms try to move to more sunny and lit areas. They love old clusters of trees and practically do not grow in young stands. Experts call an advantageous condition for the reproduction of this type of fungus the alternation of coniferous trees and birches, and the former should be the predominant number.

Russian birches help chanterelles survive dry seasons.

Sometimes mushroom families hide under pine needles or take refuge among wet moss. Having found a fox in such a place, you need to carefully look around - there will be more mushrooms nearby.

Popular varieties

Since the mushroom is quite common in the forests of our country, it is necessary to know its most popular representatives. Chanterelle happens:

  • velvety;
  • faceted;
  • yellowing;
  • cinnabar red;
  • ordinary;
  • gray;
  • tubular.

A rare inhabitant of coniferous forests can be called a velvety chanterelle. It is found in the eastern and southern countries of Europe. The hats are yellow-orange or reddish in color, the diameter of the umbrella usually does not exceed 5 cm, and the legs - 1 cm. The mushroom rises above the ground at a distance of 2-4 cm. It has a pleasant fruity and sometimes apricot aroma, the flesh has a characteristic sourness. Experienced mushroom pickers harvest from mid-summer to peak autumn.

Faceted Oak Lover

If there is an oak grove nearby, then you can find a faceted fox there. This representative of the family has a bright yellow pleasant color, and his hat is bent along the edges with “curly hair”. Such a chanterelle looks more like an outlandish flower than an ordinary mushroom.

The diameter of the cap ranges from 2 cm in young people to 10 cm, the girth of the leg is 1 - 2.5 cm. The whole mushroom has a dense, pleasantly smelling light flesh. Grows in both summer and autumn.

yellowing appearance

You can find a chanterelle throughout the summer in coniferous thickets of pine and spruce. It is not difficult to identify this species, just look at the color, which occurs both yellow and light brown with characteristic small scales around the entire perimeter of the umbrella.

The diameter of the umbrella is from 1 to 6 cm, and the leg in girth reaches 1.5 cm. Yellowing chanterelles rise above the ground at a distance of up to 5 cm. You can replenish mushroom stocks with this subspecies until the end of August.

Bright Barker

The cinnabar-red chanterelle looks unusual and attractive in its own way. An inexperienced mushroom picker may be alerted by a very rich, almost red color, but it is edible and beneficial to the human body.

The fungus loves oak forests and prefers to grow in both summer and autumn. The diameter of the cap ranges from 1 to 4 cm, and the leg in girth is 1-1.5 cm. The cinnabar-red chanterelle has all the external signs of an ordinary representative of its family.

Mushroom picker's favorite

The common chanterelle is loved by domestic mushroom pickers, popularly nicknamed for edging the hat with a “cockerel”. It is unpretentious to the habitat, can grow in both coniferous and deciduous forests.

The cockerel has an impressive hat span, which reaches a diameter of 12 cm, and sometimes reaches a height of 7 cm.

Outwardly, the common chanterelle is quite noticeable, and its color range can range from all light shades of yellow to orange. The cap of the mushroom is uneven with characteristic waves along the edges. The flesh is fleshy, white or yellowish in color. The cockerel smells good and has a standard sour taste for chanterelles.

gray treat

The gray mushroom is a resident of the forests of the eastern part of Russia and can be found in both mixed and deciduous forests. Despite its dark color, and it can be either ashen or brown-black, the mushroom is edible, but does not have any expressive taste.

The diameter of the hat reaches 15 cm. It is noteworthy that the lower part can be ash-gray or even bluish. The height of the stem reaches 8 cm. In most cases, the mushroom sits up to the very cap in the ground.

This type of mushroom is not particularly popular with mushroom pickers just because they usually mistake it for a handful of withered leaves. You can harvest gray chanterelles from July to October.

funnel representative

The tubular chanterelle, also called the funnel fox, likes to settle in coniferous forests, but sometimes it can also be found in deciduous plantations. The color of the umbrellas has a yellow-brown tint, and the diameter of the hats is from 2 to 6 cm and dark scales can be found on them.

The mushroom grows by 3-8 cm, smells good and has a light, slightly bitter pulp. The external shape of the cap has all the characteristics of the genus. Harvest is ready for harvest from mid-autumn to the start of the winter months.

Chanterelles are not found in forests where blueberries grow.

Poison Doppelgangers

Despite the fact that there are no poisonous representatives among the chanterelles, there are still several “deceivers” in nature that may well fall into the basket of an inexperienced mushroom picker. Among them are:

  • orange talker;
  • olive omfalot.

The first representative of twins is an olive talker or a false chanterelle - a mushroom unsuitable for food. It can be identified by the shape of the hat, which resembles an old mouthpiece or loudspeaker. The genus of talkers is common on the territory of our country and out of 250 species of it, 60 are found in the forests. It is worth considering that most of the talkers are not recommended.

The olive omfalot is also outwardly very similar to the common chanterelle, it belongs to the Negniyuchnikov family. Rich orange shades predominate in the color scheme. The diameter of the mushroom cap reaches both 4 and 12 cm, and its inner membranes can glow at dusk. The leg is quite massive and sometimes reaches 10 cm in girth, but thins downwards.

The omphalot mushroom has a very unpleasant pungent odor.

The period of its appearance is the autumn months. He likes to settle on old stumps or rotten beeches and hornbeams. Omphalote is poisonous, as it contains a strong toxic substance - muscarine. Death comes from dehydration.

Significant differences

Edible mushrooms differ from poisonous counterparts in a number of ways. Going to harvest the forest harvest of chanterelles, you should pay attention to:

  • smell;
  • color;
  • hat shape;
  • worminess.

It is known that poisonous mushrooms are unpleasant and smell rather sharp. The color of false chanterelles is usually bright and clearly visible, and multi-colored spots can be seen on the hat. It is necessary to pay attention not only to the color, but also to the shape of the cap: in edible mushrooms, it is geometrically irregular and wavy along the edge, while poisonous relatives have even umbrellas and straight edges.

A characteristic feature of real chanterelles from false ones is the absence of worms or other insects on the first one. All sorts of small pests do not like red mushrooms, but they are interested in poisonous species.

Having learned to distinguish edible chanterelles from false ones, you can safely go to the forest. Chanterelles keep well and are suitable for winter dishes.

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

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

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

Characteristic

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

Mushroom dimensions

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

Hat


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

pulp


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

Leg


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


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

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

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

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

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


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

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

Edibility


There are both edible and non-edible types of chanterelles. The common chanterelle has a pleasant smell and delicate shade, and the false mushroom smells like fish or vinegar.

The main differences between edible chanterelles and inedible ones are:

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

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

Kinds

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


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

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


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

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

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

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


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

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

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

Similar species

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


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


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

Growing at home


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

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

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

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

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

Calorie content of chanterelles

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

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

Among the many mushrooms, chanterelles are the most popular. These are edible mushrooms that range in color from pale yellow to orange. They have a rather unusual shape - the center of the cap is concave inward, the edges are wrapped, uneven.

The chanterelle leg is small, strong, the same color as the hat. It should also be noted that the lower part of the fungus is tightly fused with the upper. The mushroom itself is small - the diameter of the cap is from 2 to 10 cm.

Chanterelle species

Representatives of the Chanterelle family have about 60 species, most of them can be eaten. Here are the most common types of chanterelles:

Mushroom suitable for human consumption. The diameter of the cap is from 2 to 10 cm, the stem is up to 7 cm. The color is pale yellow or yellow. The lower surface of the cap is covered with folds. The skin is smooth, does not separate from the pulp of the chanterelle. This mushroom grows in coniferous and deciduous forests from summer to mid-autumn.

Edible mushroom. Small in size - the cap is up to 4 cm in diameter, the stem is 2–5 cm. The color of the mushroom ranges from pale red to red. The hat is shaped like a funnel. The favorite habitat of the cinnabar-red chanterelle is a deciduous forest, and especially an oak grove. These mushrooms are harvested from mid-June to early October.

Chanterelle velvety

An edible mushroom that can hardly be found at the edge of the forest. The color is the same as the common fox. The mushroom is fragrant, sour in taste. The velvety chanterelle usually grows in a deciduous forest from the middle of the summer period to the beginning of autumn.

Mushroom edible. The hat is up to 6 cm in diameter, the stem is up to 8 cm in height. Hat color is dark grey. The pulp of the gray chanterelle is elastic, pale gray in color. The gray chanterelle does not exude a pronounced smell and taste. Usually this type of chanterelle is found in mixed and deciduous forests from summer to mid-autumn.

Chanterelle faceted

Small edible mushroom (2–12 cm). The color of the cap is rich yellow or orange. The mushroom has a rather dense pulp with an expressive smell. Mushroom pickers collect faceted chanterelle in oak groves from July to mid-October.

Characteristic features of the common chanterelle

The common chanterelle is also called the real chanterelle or cockerel. It is the most common species in its genus. The mushroom is quite small: the diameter of the cap rarely exceeds 10 cm, the height of the stem is within 4–6 cm, and its thickness is 1–3 cm.

The cap of the chanterelle smoothly passes into the stem of the mushroom due to its funnel-shaped shape. Chanterelle skin is smooth to the touch and matte. It is difficult to separate it from the dense pulp. The lower surface of the cap is covered with folds that go down the stem. Chanterelle ordinary exudes a pleasant fruity aroma.

Also, a real chanterelle is different in that worms and insect larvae are not present in the pulp. After maturation, the fungus does not rot, but simply dries out. This is due to the peculiarities of the chemical composition of chanterelles.

Due to its color, the chanterelle often becomes the prey of the "silent hunt", as it is easy to spot and grows in large groups. Most often, the chanterelle grows in areas with high humidity, in mixed and coniferous forests, especially in well-lit areas in fallen leaves, moss or dried grass.

Collecting chanterelles begins in mid-July and ends in October. In large numbers, chanterelles grow after heavy rains. It is better to collect pale yellow chanterelles, since overripe mushrooms have a bright orange color, they should be avoided.

false chanterelles

The common chanterelle has many twins, among which there are conditionally edible and poisonous mushrooms. Most often, a real chanterelle is confused with a velvety chanterelle or faceted one, since at first glance their appearance is very similar to the common chanterelle. But in a velvety chanterelle, the color is more saturated and tends to orange, and in a faceted chanterelle, the surface under the hat is smoother than that of an ordinary chanterelle, and the flesh is not elastic, but brittle.

Talker orange or false fox

It has a great resemblance to the common chanterelle due to its color. But these mushrooms belong to different families. Recently, the orange talker has been considered a conditionally edible mushroom, which requires thorough processing before eating. But the false chanterelle does not have pronounced taste qualities.

hedgehog yellow

Also, the twin of the common chanterelle is blackberry yellow. A distinctive feature of the twin mushroom is the small spines on the surface of the cap. Yellow blackberry is an edible mushroom, young mushrooms of this species can be used immediately for cooking, while more mature ones require additional processing to improve the taste.

Omphalote olive

The most dangerous double of the chanterelle can be called omfalot olive because it is poisonous. But in our area, it is almost never found.

So, in order for real chanterelles to get into the basket, you need to pay attention to:

  1. mushroom color. In the common chanterelle, the color of the cap is pale yellow and uniform, while in false chanterelles it is from orange-yellow to red-brown.
  2. Hat. In a real chanterelle, the edges of the cap are uneven, curved. Smooth edges are observed in twin mushrooms.
  3. Leg. In an ordinary chanterelle, the legs are not hollow and very dense, in a false chanterelle, a hollow leg.
  4. Smell. Chanterelle ordinary has a pleasant fruity aroma, false chanterelles do not have a pronounced smell.
  5. Presence of worms or insect larvae. The common chanterelle differs from its false counterparts by the absence of any larvae and wormholes.

The composition and useful properties of chanterelles

The common chanterelle can be called the champion among mushrooms in terms of the content of vitamins and microelements in its pulp. Among the vitamins, vitamin A, B1, PP should be noted. The following components make the fox unique:

It should be said that the beneficial properties of chanterelles can only be obtained with proper processing of mushrooms. Otherwise, all medicinal substances will be destroyed.

Treatment with chanterelles

Based on the chemical composition, chanterelles are very useful helpers in the fight against:

  • Infectious diseases. In folk medicine, chanterelles have long been used to treat tonsillitis, bronchitis, furunculosis.
  • Tuberculosis. Thanks to the powerful active substances in the composition of chanterelles, the treatment is more effective and recovery is faster.
  • Diseases of the liver and pancreas.
  • Overweight.
  • Worm infestations.

How to prepare and store chanterelles for medicinal purposes

But before using chanterelles for treatment, it is necessary to properly collect them and give them the necessary processing.

From the collected mushrooms with a dry brush, remove dirt and debris. The more carefully this is done, the longer their shelf life will be. Fresh chanterelles do not need to be wetted. After that, you can store chanterelles in the refrigerator for no more than 10 days.

The pulp of dried chanterelles can become "rubber", so they are usually ground into a powder that has a shelf life of about a year. The temperature during drying of mushrooms should not exceed 40°C.

Accordingly, for medicinal purposes, chanterelles are eaten fresh or in powder form. The powder is added to ready meals. Boiled and fried mushrooms will have much less nutrients.

Contraindications

Among the contraindications to the use of chanterelles are:

  • Individual intolerance to chanterelles or mushrooms in general.
  • Age up to three years.
  • Pregnancy.
  • breastfeeding period.

Caution should be taken with chanterelles for people suffering from diseases of the gastrointestinal tract, since mushrooms are hard to digest foods. It is also important to pay attention that the chanterelles were collected in an ecologically clean area and were not overripe.

Chanterelle recipes

Chanterelles are widely used in the preparation of various dishes, and therefore are a welcome find for any mushroom picker. In cooking, both fresh and dried mushrooms are used. Here are some recipes for making chanterelles.

Chanterelles in a rustic way

It will take:

  • 500 g fresh chanterelles,
  • 3 art. tablespoons chopped onion
  • 100 g vegetable oil,
  • ground black pepper, salt.

Cooking:

  1. Boil prepared mushrooms in salted water and cut.
  2. Heat oil in a large frying pan.
  3. Put the mushrooms into the pan along with the onion, salt and pepper.
  4. Simmer over low heat for about an hour.
  5. Sprinkle with chopped herbs before serving.

Salad with chicken and mushrooms

It will take:

  • 150 g boiled chicken,
  • 250 g boiled chanterelles,
  • 30 g cheese
  • 2 boiled eggs
  • 1 pickled cucumber
  • 1 onion
  • 1 st. a spoonful of vegetable oil
  • 4 tbsp. mayonnaise spoons,
  • herbs, salt.

Cooking:

  1. Chop the onion and fry in oil.
  2. Cheese grate on a coarse grater.
  3. Chop the eggs.
  4. Mushrooms, chicken and cucumber cut into strips.
  5. Combine the prepared ingredients, salt, add mayonnaise and mix.

mushroom gravy

It will take:

  • 150 g dried chanterelles,
  • 100 g flour
  • 100 g butter,
  • 200 g sour cream
  • salt, black ground pepper.

Cooking:

  1. Soak the mushrooms, boil and chop.
  2. Strain the broth.
  3. Pass the flour in butter, then gradually pour in the broth, salt, pepper, sour cream, mushrooms and boil.

Thus, the chanterelle is a very useful mushroom with a unique composition. It is used not only as an ingredient for various dishes, but also as a medicine. It is important to distinguish the common fox from its dangerous counterparts. You should also pay attention to contraindications for eating chanterelles. Subject to all the rules of collection and preparation, dishes from chanterelles will delight you with excellent taste.