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

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

Ask the experts

In medicine

In European medical practice, chanterelles for hepatitis are an almost indispensable remedy. Ergosterol and trametonolinic acid, which are part of these mushrooms, are able to cleanse the liver, restoring its functions. That is why European medicine uses chanterelle extract for treatment various diseases, including hepatitis C.

In Eastern medical practice, it is believed that treatment with chanterelles improves vision, prevents the development of inflammatory processes in the eyes, reduces dryness of the mucous membranes, and also increases the body's resistance to infectious diseases. The beneficial properties of chanterelles for the eyes from the point of view of oriental medicine are priceless.

Contraindications and side effects

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

In the food industry

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

Classification

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

Botanical description

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

The pulp of ordinary chanterelles is densely fleshy, and in the leg it is fibrous. It has a yellow color along the edges of its fruiting body, and whitish in the middle. The taste of such pulp is sour, and the smell is weak, reminiscent of the aroma of roots or dried fruits. When pressing on the mushroom with your fingers, its flesh acquires a slightly reddish tint. The leg of the chanterelle, as noted above, is completely fused with the hat and has the same color (or lighter) with it. It is solid, smooth, dense, tapering towards the bottom. It has a length of 5 to 8 cm and a thickness of 1 to 3 cm.

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

Spreading

The common chanterelle is ubiquitous in coniferous and mixed forests temperate climate. Prefers soils with damp moss, grass or forest litter. The fungus forms the so-called mycorrhiza with various trees: oak, pine, spruce, beech. Chanterelles grow in the form of fruiting bodies located in groups (often very numerous). Often these mushrooms can be found in forests in the summer after heavy thunderstorms. The period of distribution of chanterelles is the beginning of June, and then August-October.

Distribution regions on the map of Russia.

Procurement of raw materials

As a rule, dry chanterelle powder is considered a medicinal raw material. It is for this purpose that the collection and preparation of mushrooms is carried out. The process begins in June and ends in late autumn. It is more expedient to collect chanterelles in the morning. In the process of harvesting, they are cut with a knife at the base of the stem, and are not uprooted.

Mushrooms should be placed in low baskets in order to exclude the possibility of their breakage. The collected chanterelles are cleaned of dirt with a soft brush under running water, then dried. It is most expedient to dry them in the sun, but you can also use heating radiators (at home). The drying temperature should not exceed 40-50°C. Dried mushrooms are ground into powder, which can be stored at room temperature for no more than 1 year.

Chemical composition

Chanterelle is rich in dietary fiber (23.3%), beta-carotene (17%), vitamin A (15.8%), vitamin B 2 (19.4%), vitamin C (37.8%), vitamin PP (25%), potassium (18%), copper (29%), manganese (20.5%), cobalt (40%).

It should be noted that vitamin A in these mushrooms is many times more than in the same carrots, and there are more vitamins of group B than, for example, in yeast. Common chanterelle, grown in its natural habitats, is one of the best plant sources of vitamin D 2 (ergocalciferol). In addition, mushrooms contain 8 essential amino acids.

Pharmacological properties

The medicinal properties of chanterelles are due to the presence of medicinal substances in their chemical composition. Chanterelles, whose medicinal properties are truly unique, are the most valuable mushrooms from the point of view of pharmacology, since they contain such polysaccharides as chitinmannose, ergosterol, trametonolinic acid.

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

Application in traditional medicine

Chanterelles in traditional medicine is an invaluable find. These mushrooms have an immunostimulating and antitumor effect, helping with inflammatory diseases. For this, traditional healers practice treatment with tincture of chanterelles, and healers, like some medical practitioners, use dry powder from chanterelles.

According to traditional healers, chanterelles are no less useful for obesity. It is believed that these mushrooms normalize digestion, being an excellent tool for weight loss. It is worth noting that no data on the use of chanterelles by healers and healers have been confirmed and have not passed the appropriate clinical trials.

Historical reference

Unfortunately, all the useful substances that are in the composition of the common chanterelle are destroyed during heat treatment, as well as when salt is added to the mushrooms. That is why in pickled or fried chanterelles medicinal properties simply no.

Like many edible mushrooms, chanterelles have their own "twins", a meeting with which is highly undesirable. In order not to be poisoned by poisonous mushrooms, you should know the differences between a false chanterelle and an ordinary one. Edible mushrooms include the velvety chanterelle, which has a bright orange color and is common in Europe and Asia, as well as the faceted chanterelle, in which the hymenophore is less developed and the flesh is more brittle. This mushroom is common in Africa, North America, Himalayas and Malaysia. The so-called yellow blackberry also belongs to edible chanterelles. Its hymenophore looks like papillae (or small spines), but not at all like plates.

Inedible chanterelles include two types of poisonous mushrooms. The first type is the notorious false chanterelle, which has thin flesh and frequent plates. This mushroom does not grow on the soil, but on the forest floor or rotting wood. This "toadstool" can be found everywhere in the entire Northern Hemisphere of the Earth. The second type is olive omfalot. This is a poisonous mushroom, widespread in the subtropics. It lives on dying deciduous trees, in particular, on oaks and olives.

Literature

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

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

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

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

5. Udu J. Mushrooms. Encyclopedia = Le grand livre des Champignons / per. from fr. - M.: "Astrel", "AST", 2003. - S. 35. - ISBN 5-271-05827-1.

6. Shishkin, A. G. Chernobyl (2003). - Radioecological studies of mushrooms and wild berries.

7. Belyakova G. A., Dyakov Yu. T., Tarasov K. L. Botany: in 4 volumes. - M.: ed. Center "Academy", 2006. - V. 1. Algae and fungi. - S. 275. - 320 p. - ISBN 5-7695-2731-5.

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

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

Kira Stoletova

Chanterelle mushrooms, or Cantharellus - bright representative basidiomycetes. They belong to the chanterelle family. These mushrooms are edible varieties, but often real chanterelles are confused with their poisonous counterparts.

general characteristics

Outwardly, chanterelles are somewhat similar to lily flowers.

The cap and stem of chanterelle mushrooms are approximately the same color, smoothly turning from light yellow to orange. The hat diameter is 5-12 cm. Hat irregular shape, flat with wavy edges wrapped inward or funnel-shaped. There is a notch in the central part.

The chanterelle is velvety to the touch, covered with a hard-to-separate skin. The pulp consists of fibers, dense structure, white or yellowish, when pressed, it acquires a reddish tint. Exudes a barely perceptible aroma of dry fruits. Sour in taste.

The height of the stem is 4-7 cm, narrowed down. The hymenophore is folded or, as they say, pseudo-lamellar. It consists of fibrous folds descending along the leg. In some species of chanterelles, the hymenophore is veiny.

Propagated by yellow spore powder. Fungal spores have a rounded shape, their size is 8x5 microns. Chanterelle appears in the summer in the forest, in May-June, when the rains begin. They are easy to find after heavy rainfall at temperatures of 18-27℃. Forms a mycelium on the roots of coniferous and deciduous trees, hides under mosses and grass.

They grow in numerous groups. Distributed throughout Russia and Ukraine. If the rainy season lasts a long time and there is high humidity, choose areas illuminated by the sun. The main difference is that they are not eaten by worms. It is better to store them frozen or dry.

Kinds

According to the description, chanterelle mushrooms have more than 60 representatives. None of them are poisonous. The only conditionally dangerous are false chanterelles, which are represented by the yellow and black govorushka species. But for those who know how to cook it, it will be a delicacy. The poisonous double is called the olive omphalot.

False representatives can grow in steppe zones and deciduous forests. The description of external data is similar to that for edible representatives. False chanterelles appear in early May.

Varieties: common chanterelle, l. cinnabar red, L. velvety, l. faceted, l. yellowing, l. tubular, l. gray.

ordinary

This species is represented by edible, tasty mushrooms yellow-orange. Less common is the white fox. Hat size 2-12 cm, depending on age, climate. fruiting body real chanterelle dense, fleshy, yellow, closer to the center and white at the edges. The taste is characterized by a slight sourness.

An edible species of red chanterelle mushrooms. The diametral plane of the cap reaches 4 cm, the height of the stem is 2-4 cm. It is painted maroon, almost black in shaded forests. Hymenophore folded with pink thick false plates.

The pulp is massive, dense. Spore powder is creamy pink. The season for collecting chanterelles is May-October. It grows in oak groves, on well-moistened soils. From a distance they look like blooming flowers.

velvety

Rare food representative of the family. They named it so for the velvety structure of the skin on the hat. The color of the cap is orange-yellow or red, the diametrical plane is 5 cm. Its structure is spherical in a young specimen, funnel-shaped in an old one. The stem, expanded in the upper part, is several tones lighter than the cap, its height reaches 4 cm, and its diameter is 1 cm.

The flesh on the cut is light orange, on the cap, in the leg area - light yellow, almost white. Exudes a pleasant aroma.

Irina Selyutina (Biologist):

The fields of the cap of the velvety chanterelle are curly or strongly wavy. The hymenophore is represented by thick plates, or more precisely, folds that pass to the stem. They are branched, connected to each other by thin veins. As they age, their color changes: in young specimens it corresponds to the color of the cap, and in mature specimens it is gray-yellow.

The mushroom is found only in the southeast of Europe. Fruiting from July to October. Found singly or in small groups.

A velvety representative of chanterelles can be found in deciduous forests, steppes, on soils with an acidic reaction. Finding them is hard, because. small mushrooms hide in dry grass and fallen leaves.

faceted

Another steppe representative. Orange-yellow beautiful faceted chanterelles form the correct large hats 10 cm in size, connected to the legs. Hymenophore large, smooth.

Spore powder yellow-orange. The pulp is massive, fibrous structure. It has a pleasant taste and aroma. high energy value allows you to make it a full-fledged replacement for meat products. In addition to the steppe zone, faceted chanterelles grow in oak groves in summer and autumn.

yellowing

Small edible mushroom, in the diametrical plane of the cap reaches 6 cm. The cap is funnel-shaped, one-piece, is integral with the stem. The yellowing chanterelle has a dense surface, the scales are brown, sometimes yellow-orange.

Leg of the same color. The flesh is beige, tasteless and odorless. The hymenophore is smooth, rarely with folds, painted beige. Scattering next to the fungus, beige-orange spore powder forms new mycelium. Representatives of the summer species, which are worth looking for in coniferous forests.

tubular

Another edible representative of the Chanterelle family. The hat is 2-6 cm in diameter, the height of the stem is 3-8 cm. The shape of the hat is funnel-shaped, with wavy edges. The surface is gray-yellow, covered with scales of a velvety texture.

The pulp is dense, white. It has a bitter taste, emits an earthy aroma. The lower part of the cap is made up of thin rare veins of a bluish-gray color. Large representatives grow in coniferous plantings on wet soils, stand in even rows that look like a flower meadow from a distance.

Gray

Gray or brown-black in color mushroom. The hat is funnel-shaped, reaches 6 cm in diameter. The height of the leg is 3-8 cm. The flesh is dense, gray or brown. Before use, it must be boiled.

The folded hymenophore tends to the stem. The aroma is absent. Taste is inexpressive. Representatives of the species, similar to rows, prefer mixed forests, belong to the category autumn mushrooms and appear in August-September. They grow on flat, moist areas, closer to birches and oaks.

Beneficial features

Chanterelle mushrooms grow in the forest, but they are never wormy. This is their main feature. conditioned given fact the presence in the composition of chitinmannose, which kills insect larvae and worms (helminths). The substance is a polysaccharide compound that can dissolve helminth eggs and paralyze adults. The effect of the substance is selective, so it is not scary for a person.

100 g of pulp contains the daily norm of vitamin D. The trace element is involved in the development of bones, promotes better absorption of calcium. The product is enriched with vitamin B 6, which helps to eliminate toxins from the body, participates in the construction nerve cells brain. The pulp is rich in antioxidants that increase immunity and improve condition. skin.

Chemical composition chanterelles are rich and varied:

  • acids: folic, pantothenic, niacin (nicotinic) and acetylenic fatty acids;
  • trace elements: chromium, copper, manganese, zinc, etc.;
  • vitamins: beta-carotene, riboflavin (B 2), D, C, A;
  • ergosterol (vitamin D precursor), etc.

The nutritional value mushrooms is 18.8 kcal per 100 g of product. Sufficient protein content makes them an indispensable companion for people who watch their diet. They are a complete replacement for animal protein, which is a good opportunity to make up for its deficiency for those who count calories in the diet.

Contraindications

Taking preparations from chanterelles and eating them is contraindicated:

  • pregnant and lactating women;
  • children under 8 years of age; people with individual intolerance to mushrooms;
  • people with mold allergies and diabetes;
  • people with problems with the gastrointestinal tract and pancreas.

Mushrooms are heavy food. If you have problems with the pancreas, it is better to stop using them. For young mothers and young children, eating chanterelles can cause an allergic reaction or liver failure.

Attention! Poisoning can be provoked by mushrooms collected near landfills and motor transport connections. Mushrooms accumulate toxins especially quickly in hot weather. Dangerous and partially dried overgrown specimens.

Application

Fresh young chanterelles are a natural antibiotic and pain reliever. With angina, they effectively relieve swelling of the larynx and eliminate purulent layers. Helps to increase the body's resistance to infection. medicinal properties natural antiseptics are used in gynecology.

With the help of masks from the fruiting bodies of chanterelles, the condition of the skin is significantly improved. The tool helps to even out complexion, eliminate puffiness, smooth wrinkles. The active substances contained in the product renew skin cells, promote the healing of wound surfaces and prevent the appearance and development of inflammation. Diets alternating meat and mushroom days are also effective. In traditional medicine, an extract from this mushroom is used. Balms, powder antibiotics for local use are produced from it.

Interesting Chanterelle Facts:

  • in Nigeria they are used as a raw material for the manufacture of creams and ointments for acne;
  • in Normandy, the properties of the product were used to increase sexual desire: mushroom dishes were certainly served at weddings;
  • in the 17th century in France, the products were classified as delicacies: only aristocrats could eat mushrooms;
  • thanks to a balanced BJU complex, chanterelle extract is used in the production of anti-aging creams;
  • how long the mushroom can be stored depends on humidity, if this indicator rises to 80%, the product cannot be stored;
  • lotions for eczema are made from boiled mushrooms.

In cooking

For getting maximum benefit, adhere to the rules of collection, storage and processing:

  • most best time for collection - 2-3 days after heavy rainfall;
  • dry the product in the sun;
  • when mold appears, all stocks are disposed of.

From dried chanterelles you can cook soup or make an interesting sauce. Products can be stored in the freezer for no more than 12 months. When frozen, some of the nutrients are lost and the aroma goes away. Mushrooms are pre-blanched, dried well on a paper towel and put in sealed bags of 200-300 g (single serving). If the surface of the products is black, they can no longer be stored.

Dried products are soaked in milk for 50-60 minutes before cooking. It is then used to make sauces and marinades. Mushrooms are suitable for making pickles. Basiomycetes grown in season heavy rains can not be stored for a long time, so it is better to eat them immediately.

In medicine

The useful composition of chanterelles has found wide application in folk and traditional medicine. Used for:

  • uterine myoma;
  • treatment of oncology, as an anesthetic;
  • colds;
  • obesity
  • hepatitis.

Irina Selyutina (Biologist):

The beneficial properties of chanterelles are largely due to the presence of three important compounds:

  1. Chitinmannose: in addition to its detrimental effect on helminths, it is used in the treatment of boils, abscesses and tonsillitis, and also inhibits the growth of tubercle bacillus.
  2. Ergosterol: cleanses the liver, positively affects its enzymes.
  3. Trametonolinic acid: able to fight the hepatitis virus. In this regard, chanterelles are used in Europe to treat hepatitis C and liver diseases.

Before use, mushrooms require appropriate treatment. For powder preparations, mushrooms are harvested raw: they are washed, dried on a towel and laid out to dry in the sun. Fully prepared foods, dry on the inside, are then ground to powder in a coffee grinder or spice grinder.

To increase immunity and prevent hepatitis, take 1 tsp. a day in the morning, before meals (30 minutes before), drinking plenty of water. On the basis of chanterelle extracts, cancer drugs are created. So that powder medicines do not taste bitter, the products are first soaked in fresh milk for 10 minutes.

In veterinary medicine, it is used as a remedy for worms. Dried raw materials are added to the feed at a rate of 20 g per 1 kg of live weight. The worms leave the body of the animal after 3-7 days.

cultivation

Grow chanterelles and mushrooms on household plots started in France. This was done by personal gardeners of noble people. Today, their breeding is practiced by the owners of large expensive restaurants, where food processing is immediately carried out.

Chanterelle mushrooms can be grown independently in the country or in the garden. This will require "infecting" the soil with spores. Spore powder is bought in specialized stores (can be ordered on the Internet) or extracted independently. Hats of ripe mushrooms are soaked in sweetened water for 10 hours. Sugar is added at the rate of 100 g per 10 liters of liquid.

The mushroom picker will develop near a tree similar to the one under which the mushrooms were collected. Chanterelle and camelina quickly adapt in the soil next to birch, oak, alder. Collect the top layer of soil around the trunk circle, spill the soil with a decoction of oak bark and pour water with spores and spread the ground mushrooms. Cover with the previously removed layer of soil. Keep track of soil moisture.

Chanterelle mushroom is very tasty. It grows rapidly on acidic soils, in forest and steppe zones. It is actively used in cooking, medicine and cosmetology. Reduced calorie content allows you to add products to the diet of patients suffering from obesity. Similar to edible specimens, doubles are conditionally dangerous, rarely causing serious poisoning. But approaching the collection of these mushrooms should still be done with caution and attention.

Among the many mushrooms, chanterelles are the most popular. These are edible mushrooms that range in color from pale yellow to orange. They have quite 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 with summer period and until the middle of 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 prey " silent hunting”, as it is easy to notice and grows 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. Gather better than chanterelles pale yellow in color, as 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 they appearance very similar to the common fox. 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 expressed palatability the false fox does not.

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 odor.
  5. Presence of worms or insect larvae. The common fox is different from its own false twins 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, as 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 chanterelle from its dangerous twins. 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.

Chanterelle ordinary (real) 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 hat fused with the leg. The color of the mushroom body is from light yellow to orange. The cap diameter is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The fungus looks like a funnel.

The stem 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 turns slightly red. The smell is specific, sour with notes of the aroma of dried fruits and roots. The fungus has practically no worms and wormholes in the pulp. The pseudolamellar hymenophore has highly branched folds descending towards the stem.

Spores are light yellow in color, in the form of an ellipse, 8.5 * 5 microns. Harvest season June and August-October. Grow in groups.

Kinds

There are more than 60 species, but the most common is the common chanterelle. Fungi are found in various climatic zones.

Chanterelle funnel

It has a hat in the form of a funnel of brown yellow color on a long tubular leg with a gray-yellow leg. The pulp is white, very dense, weak pleasant aroma. Edible but tough flesh requires a long boil. Also known as tubular lobe or tubular cantarel. Likes shade and acidic soils.

Chanterelle gray

She is a hornwort. Outwardly, it looks like a deep funnel with a wavy edge. The leg is short. The body is dark grey.

Thin, very brittle pulp, odorless and tasteless. Collected in August-September. found in mixed forests. In Europe, it is considered a delicacy, used to make sauces.

Chanterelle faceted

It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.

Chanterelle false

Bright orange color, odorless, outwardly very similar to the common chanterelle.

Grows in large groups and singly. 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

It grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

Where does it grow

The fungus is common in temperate and subtropical climatic zones. Likes 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 for making seasoning

During heat treatment (already over 60 C), chanterelles lose most of the useful substances. But raw mushrooms are specific in taste, although they are edible. From chanterelles, you can prepare a seasoning and add it to ready-made cold or warm dishes, use it for medical purposes.

fresh mushrooms remove 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 thermal dryer at a temperature of 40-50 C.

If the mushrooms are large, then they need to be torn apart along the fibers or cut with a ceramic knife. Metal cannot be used, because. it will oxidize everything nutrients in pulp.

Dried mushrooms should be ground into powder. Store in a tight canvas or cloth bag. Expiration date - 1 year.

Nutritional value and calories

Per 100 grams of product:

Chemical composition

Beneficial features

  • anti-inflammatory;
  • bactericidal;
  • immunostimulating;
  • antitumor;
  • bactericidal;
  • antihelminthic;
  • strengthen nervous system;
  • help enrich the blood with hemoglobin;
  • restoration of vision.

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

Contraindications

  • individual intolerance;
  • childhood up to 5 years;
  • acute diseases of the gastrointestinal tract.

Application

In cooking

Boiled, marinated, simply salted, but fried ones are the most delicious. In Jewish cuisine are kosher.

Serve with buckwheat, durum wheat pasta and brown rice as a side dish.

From spices are preferred:

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

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

Chanterelle salad

Sauce: In a water bath, mix until a light foam forms 35 g of dry white wine and 3 egg yolks. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until a homogeneous 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. Put everything on a large plate, spread 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half on top. Pour sauce over everything.

Cream soup with truffle flavor

Cut 300 g potatoes and fry on vegetable oil(40 g) until crispy. Cut into cubes 1 medium onion and fry together with 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 with a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in bowls drizzled with truffle oil (15 ml total for the entire recipe).

Chanterelle mousse with buckwheat porridge

For mousse, you need 200 g of fresh chanterelles. Fry in vegetable oil (25 ml). Then pour in some water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms with a blender until smooth and salt.

For a side dish you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g onion, a few sprigs of fresh parsley. Boil buckwheat. Cut porcini mushrooms into circles and fry in vegetable oil (25 g). Then cut the onion into strips and add to the mushrooms. Fry for about 3 more minutes. Remove from fire. Add buckwheat, finely chopped parsley and mix. Put on plates, top - mousse.

Pickled chanterelles

Peel 1 kg of chanterelles. Put in an enamel bowl and pour 100 ml of water. During the cooking process, the mushrooms will give juice, so pouring more water than the specified is not required. Boil for 10 minutes, skimming off the foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tablespoons), sugar (1/2 tablespoon), vinegar (125 ml) and continue to cook for another 15 minutes. Arrange hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave to cool completely.

In medicine

  • liver disease (cirrhosis, hepatitis C, fatty degeneration of the liver, etc.);
  • diseases of the pancreas;
  • night blindness;
  • diseases of the upper respiratory tract, pharyngitis, tonsillitis, SARS;
  • tuberculosis;
  • sarcoma;
  • malignant neoplasms;
  • fungal skin lesions, purulent wounds, ulcers, boils and other skin inflammations;
  • remove radionuclides from the body;
  • with worms.

Apply in the form of alcohol tinctures, powder or oil extract.

Chanterelle spirit tincture

2.5 tbsp powder from dried chanterelles pour 500 ml of vodka (preferably with Alpha alcohol). Cork and infuse for 2 weeks in the refrigerator. Do not strain! Be sure to shake before use. This tincture is used:

  • In the treatment of the pancreas take 1-2 times a day for 1 tsp. half an hour before meals. The course of treatment is 3 months. In the treatment of liver disease (including hepatitis C), take the same, but the course of treatment can be extended up to 4 months.
  • For liver cleansing take 2 tsp. at bedtime for 15 days. The course is held once a year.
  • To remove worms take at bedtime 2 tsp. 2 to 4 weeks. Chanterelle tincture is more preferable than pharmaceutical preparations, because. softer effect on the body, affects only the worms.

When losing weight

It satisfies hunger for a long time, while mushrooms are low in calories. It is recommended to replace meat with chanterelles 4 days a week. On 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 onion and spices to taste.

Porridge for weight loss

Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water, pass the mushrooms through a meat grinder. You can eat it as an independent dish with yogurt sauce or add mass to other dishes.

Powder for weight loss

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 that help fight fungal growths, while moisturizing and nourishing the skin.

How to choose and where to buy

It is best to buy mushrooms in stores and markets. There, the mushrooms are checked and the sellers are issued an appropriate conclusion.

fresh mushrooms

There should be no lethargic, parched, flabby, damaged mushrooms with mold raids. It is best to take clean chanterelles, because. dirty ones are difficult to wash and clean. You need to take only whole ones, cut ones speak of low quality.

frozen

When buying fresh frozen mushrooms, it is important to read the expiration dates on the packaging. The package itself should not contain ice and sticky lumps, this is a signal that the mushrooms have been defrosted, therefore, you can buy a poor quality product.

Pickled

Pay attention to the expiration date on the packaging. If the can is iron, it should not have dents. If glass - the lid should not be swollen.

cultivation

There are two ways to grow chanterelles at home:

  • with the help of disputes;
  • with the help of a mushroom.

In the first case, you will need caps of old mushrooms that need to be dried. Then the hats themselves must be dug into the prepared soil. Or soak the hats in water for several hours, and then pour the earth 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 is dug up 20 by 30 cm wide and deep. Soil should be taken only near healthy trees, without external signs drying out.

The brought soil should be well dried. This is necessary to kill other competing organisms.

It is best to harvest the sowing soil at the end of summer and store it for a year in a dark, cool room, such as a basement or cellar. The container itself must be breathable.

Next, you need the sowing itself. The best time to work is at the end of June. Several holes are dug around the tree with a diameter of 10 cm and a depth of 20 cm. The seed is tightly stuffed into the holes and watered with water from a watering can (1 liter per 1 hole). After closing the holes with moss or fallen leaves. Harvest should be expected not earlier than in a year.

It is preferable that the mushroom is planted under the same tree species where the soil was taken. Chanterelles have the best symbiosis with coniferous trees, birch, beech, oak.

How to freeze

For the winter, you can prepare fresh mushrooms and boiled ones. In the first case, thawed chanterelles may be slightly bitter. But if these are young, strong mushrooms, then bitterness will not be felt.

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

Mushrooms should be frozen on the day of collection.

It is preferable to select young strong mushrooms, without signs of drying out and mold. Can be cut into large chunks. Next, the mushrooms should be washed well and thrown into a colander. You can blot with paper towels. Divide into bags and put in the freezer.

If a decision is made to boil the mushrooms, then the peeled chanterelles are lowered into cold water and cook for 15-20 minutes after boiling water. Another merit this method- during cooking, all the dirt is washed out. Drain, cool and place in bags.

Mushrooms should only be thawed at room temperature.

Storage

Fresh mushrooms in the refrigerator are stored from 2 to 7 days. If you pack them in a bag, they will last longer.

Dried mushrooms are of little use in cooking because of their rigidity. The prepared powder should be stored in a dark place in a tight canvas bag for no more than 1 year.

Freshly frozen chanterelles are stored for no more than 6 months.

Chanterelles are one of the most desirable to collect. They grow alone, scattered in groups and sometimes form large families in the forest. The flesh is thick, firm, the smell is similar to apricot. Chanterelles are one of the most prolific mushrooms and there are many varieties. While the varieties are sometimes difficult to distinguish, chanterelles are generally easy to identify.

Distinctive features of chanterelle mushrooms

Edibility of chanterelles

Mushrooms have a faint apricot-like smell and a mild taste. Chanterelles are the go-to ones used in risotto dishes and omelettes, and they certainly have enough flavor to make delicious soups or sauces.

Chanterelle species

Distributed in European and, in North and Central America, in Asia and Africa. This is one that even an inexperienced mushroom picker can easily identify.

Medium sized yellowish, white, orange-yellow and rarely Pink colour. The gills are the same color as the rest of the mushroom.

Hat

At first it is convex, with a curled edge(s), becoming funnel-shaped with a wavy edge in old age. It has a rather irregular shape. Older specimens are more orange, especially after a few rains. Specimens that receive a lot of sun will discolour to a whitish color and have a slightly leathery appearance. In moist, mossy areas with shade, green moss forms on the caps of the chanterelles.

Gills

They look like combs, which are rather wavy and always run down the leg.

Leg

The length of the stem is usually the width of the cap and the same color as the rest of the mushroom. The flesh is yellowish white. The spore print is whitish or slightly yellow.

Enthusiasts start looking for the mushroom at the end of spring, after the rains. Sometimes, when the weather is humid, the mushroom fruiting body is raw and of reduced quality. Depending on the region and latitude, July-October is the period when fruiting common chanterelle reaches a peak.

Hat

Barely convex young age. The edge subsequently expands, in the form of a wavy blade. The surface is villous-scaly, especially near the edge. The color is greyish with brown tints. The intensity of tone depends on age and conditions environment, it is lighter in dry weather and darker in humid weather.

Hymenophore

Formed by gills and folds, spaced and branched, very conspicuous when fully developed, the color of this pseudohymenophore is tinged gray, bluish in juveniles, becoming dark gray with age when the spores mature.

Leg

Curved, corrugated, straightens out like a fan during the development of the hymenophore. The color is similar to the shade of the cap, slightly lighter, sometimes slightly faded near the base.

Habitat

This mushroom mushroom pickers do not often meet. In areas of growth quite a lot gray chanterelles in deciduous forests, where they prefer chestnut groves and calcareous soils.

Recognized by the characteristic flamingo-pink color and the presence of false gills on the underside of the cap. The mushroom is smaller and more graceful than other chanterelles and grows in deciduous forests.

Chanterelle cinnabar-red mycorrhizal with hardwoods, especially beech and oak, aspen and other hardwoods. Grows alone, scattered or in a community in summer and autumn.

Hat

Convex or broadly convex, bald, dry at a young age, becomes flat or shallowly sunken, enlarges and waves appear. The color is flamingo pink to "cinnabar red", pinkish orange or reddish orange.

Lower surface with well-placed, well-developed false gills that run along the stem; cross-veining often develops and is colored like a cap or slightly paler.

Leg

Smooth when young, but tapering towards the base when mature, bald, dry, colored like a hat or paler. The basal mycelium is white to pale yellowish. Flesh: whitish or the color of the cap, does not change color when cut. Odor and Taste: The smell is sweet and fragrant; the taste is not distinctive or slightly spicy.

The symbiotic fungus grows under deciduous trees (chestnut and beech) and rarely under conifers. The fruiting period is summer and autumn.

Hat

The mushroom is recognized by its thin and irregularly shaped cap, with a flexible surface, a bright orange cuticle and a wavy edge. In youth, the cap is convex, and then funnel-shaped, the cuticle is finely scaly, orange or orange-pink, pales with age.

Stem

The legs are straight, thick, paler in color than the cap.

Hymenophore

Lamellar, moderately branched, forked or reticulate, in the color of the cap. Flesh: firm, whitish, yellowish or slightly pinkish. Exudes a faint smell of apricot.

Found in Asia, Africa, and North America singly, in groups, or in aggregations under deciduous trees. Mushroom produces fruit bodies summer and autumn

Hat

Funnel top and wavy edges. The surface is dry, slightly covered with a layer of fine fibers, deep bright orange-yellow color. Older specimens turn yellow, the extreme edges of the cap become pale yellow, in young specimens they bend down.

Hymenophore

The spore-bearing surface is initially smooth but gradually develops channels or ridges. Small gills are similar to veins, less than 1 mm wide. The color is pale yellow and the same as the surface of the stem.

Stem

Fairly thick, cylindrical, tapering towards the base. Inside the legs are filled with fleecy mycelium, solid. Rarely fruiting bodies unite with stems at the base.

pulp

Solid or partially hollow (sometimes due to insect larvae), pale yellow.

A unique species, highly prized by gourmets, easily recognizable by its trumpet shape, thin and small fleshy, brown and fringed hat. The stem is bright orange and internally empty.

Hat

At first, deep in the center, convex, in the form of an oblong tube, then more open, expanding, the edge is sinuous, lobed, sometimes serrated. The color is reddish-brown, the bottom is orange or darker brown-gray.

Hymenophore

Almost smooth and rounded, with slightly raised veins, sinuous and branched. The color is creamy yellow, orange-yellow, sometimes with a hint of pink, but the color is always less bright than that of the cap.

Stem

Tubular, hollow, smooth, straight or curved, very variable in shape, reminiscent of a funnel with longitudinal grooves. The color is orange or egg yolk, sometimes with a hint of pink. The mushroom has a strong smell of fresh plums and a sweet taste.

Habitat

Mushroom-symbiont, grows from late summer to late autumn, in groups of hundreds of specimens in coniferous (near pine) and deciduous forests.

Forms mycorrhiza with coniferous trees in moss or on well-decayed, moss-covered logs in swamps.

Hat

At first more or less convex, it soon becomes vase-shaped, at the final stage holes form in the center. edge in adulthood wavy. Smooth, sticky or waxy when fresh. The color is dark yellowish brown to blackish brown, becoming greyish brown or greyish with age. Sometimes radial patterns are slightly translucent.

Hymenophore

Descends down the stem. In young mushrooms with ridges and folds. With age, false gills develop, which are often branched and have cross-veins. The color is yellowish to grayish or brownish, sometimes slightly lilac.

Leg

Becomes empty with age, bald, with a wax coating. Color orange to orange-yellow when young, dull yellow to brownish-orange with age. The basal mycelium is whitish to pale yellow. The taste is not distinctive; the smell is not obvious or slightly fragrant.

What is the difference between false chanterelles and edible ones

2 types of mushrooms are confused with chanterelles:

Orange talker (inedible)

Fruit bodies of mushrooms are yellow-orange with a funnel-shaped hat up to 8 cm in diameter, which has a felt surface. Thin, often bifurcated gills on the underside of the cap run along a smooth stem. Reports on the edibility of the mushroom are not always reliable. The mushroom is eaten, although it is not particularly fragrant. Some authors report that it upsets the gastrointestinal tract.

Omphalote olive (poisonous)

An orange gill fungus that, to the untrained eye, looks like some species of chanterelle. Distributed in the forest areas of Europe, where it grows on decaying stumps, roots of deciduous trees.

Unlike chanterelles, olive omfalots have real, sharp, non-split gills. The inside of the leg is orange, in chanterelles it is lighter inside.

How to distinguish false chanterelles from real ones - video

The benefits of chanterelles for human health

Like any other wild chanterelle mushrooms, it is a tasty and healthy food that contains:

  • a large amount of vitamin D2, it helps human body absorb calcium;
  • a significant amount of protein;
  • vitamin A;
  • potassium;
  • iron;
  • chromium;
  • eight essential amino acids that are valuable to the human body.

This type of fungus is quite intolerant of elevated levels nitrogen and is not found in areas with high levels of air pollution. It is a mycorrhizal species and therefore always associated with trees that do not adversely affect human health, including oak, beech, pine and birch.

Edible species of chanterelles are not harmful to humans when properly cooked and consumed, like any other mushrooms. Pregnant women, children and the elderly eat with caution.

How cooks cook chanterelles

There are many different recipes for cooking chanterelle dishes in the world. Some people use it in soups, others make pasta sauces, and others make salt. Gourmets use with sweets and jams. After all, no matter how you cook chanterelles, they are delicious!

Chanterelle is a really wonderful mushroom when fried. After drying, it is an excellent seasoning for dishes when used in small quantities. When used in high doses, it becomes an excellent natural flavoring agent.

The flavor makes chanterelle suitable for chicken, veal, pork, fish, vegetables, rice, pasta, potatoes, eggs, nuts and fruit. It is not recommended to mix chanterelles with highly flavored products.

Vinegar, oil or liquor with the taste of mushrooms are prepared from the grated powder of chanterelles.

Chanterelles in the national economy

Chanterelles were used to dye wool, fabrics and paper, it will give a muted yellow color to the processed materials.

Chanterelle mushrooms - video