The difference between false chanterelles and edible ones. The main differences from similar species. Is it possible to get poisoned by chanterelles

Mushrooms are one of delicious delicacies collected by mushroom pickers. Mostly white, boletus and boletus are collected, which are everyone's favorites, but there is another type of delicious and nutritious mushrooms- chanterelles, which are rightfully the decoration of the forest. They help improve the performance of the liver, help fight against radioactive particles that have entered the body. There is one problem, there are their counterparts.

What are false chanterelles

The orange talker (alternative name) is a small mushroom, from the Hygrophoropsidaecea family, which was originally considered poisonous. He was ranked as a family of conditionally edible, suitable for consumption after preliminary, thorough heat treatment. The plant is not recommended for people with problems and disorders of the digestive system.

The mushroom itself is small with a large hat, which changes over time. Young mushrooms are endowed with a flat cap with slightly lowered edges, the center of which is depressed inward, while in adults it is completely funnel-shaped. The smooth hat has a bright orange or yellow color with a red edging, which eventually turns into ocher-beige, whitish-red, and sometimes whitish-yellow with a velvet tint.

Hymenophore - a small platform that holds a thin layer of spores, belongs to the lamellar type. Tissue plates are frequent and thin without anastomoses, unlike other fungi, while they branch repeatedly. The color depends on the general color of the mushroom and is bright orange-yellow, orange-red. Spores are generally miniate, 6 to 3.5 µm, 8 to 4.5 µm (micrometers) in size, with dense walls.

The leg is low - no more than 50 mm, thin up to 10 mm. because of large mass caps, the leg periodically bends and can take a convex shape. The color of the legs is different from the color of the hat. Inside, under the cap, there is a yellowish, cotton-like pulp with a fibrous surface, which has a faint smell, which is inherent in mushrooms.

Where do they grow

The false chanterelle is widespread in the northern hemisphere, and its favorite habitats are coniferous, mixed forests with small-leaved trees. She prefers to thrive on old rotting wood forest floors, places with an abundance of moss and deadwood, and can grow both in a group and singly. Fruiting depends on climatic conditions areas, and its peak, as a rule, falls from the end of the summer season to the beginning of autumn.

How to distinguish

real mushroom from a natural twin can be easily distinguished by features that are determined visually and tactilely. To do this, follow these steps:

1. Take a mushroom, look at its cap - first at the central part, then along the edges.
2. Go down below, examine the structure of mushroom plates, touch them.
3. Cut the mushroom a little to the pulp, smell and touch it, and then press lightly and watch the color change.
4. Look at the shape of the mushroom stem.

Hat

The false mushroom has a brighter and more saturated color of the cap than the real one, and a velvety shade of the surface. It is mostly orange, sometimes there are specimens with a brown edging, and the edges are lighter than the central part of the cap. A real mushroom has a rich color palette of caps from light yellow to yellow-orange. At the same time, the color of a real chanterelle is uniform, that is, the edges have the same color as the center of the cap.

The orange talker is endowed with a large hat with a diameter of 15 to 60 cm and rounded, even and smooth edges, which becomes funnel-shaped in adults, and has a convex shape in young ones. The hat of a real chanterelle is no more than 12 cm in diameter and has wavy edges irregular shape. As it develops, there is a gradual change in the cap in young age, it is slightly convex, then becomes flat, and then slightly depressed. Old chanterelles are completely funnel-shaped with edges turned down.

Mushroom plates

The talker has thin bright red plates, often branching, which descend to the stem, but do not pass into it. Real chanterelles have thick and dense plates that go down the leg and smoothly move along the trunk. Spores differ only in color, in twins they are white, and in real ones they are yellow.

mushroom pulp

The pulp of the false mushroom is yellow in color, has a loose texture and exudes a fetid odor. When pressed, its color remains unchanged. The consistency of the pulp of this chanterelle is dense with a two-tone color. Its central part is white and yellowish towards the edges. When pressed, a smooth, slight color change to pale red occurs. It has a sour taste, exudes a pleasant aroma.

Leg

The false mushroom has an orange-reddish cylindrical stalk that darkens closer to the ground. On the section inside the adult, the stalk is hollow, while a certain border is traced, clearly separating it from the cap. In a real chanterelle, a non-hollow, compacted leg is not separated from the cap and has the same color, and sometimes a little lighter. Sometimes the legs taper closer to the bottom.

Another difference is that talkers are subject to the possible influence of insect larvae, and in real ones there are almost never worms. This is due to the fact that the real chanterelle contains chitinmannose, which has an anthelmintic effect that destroys the larvae.

Is it possible to eat

False chanterelles are edible, they can be eaten, but before that, the mushrooms need to be processed, as they have toxic properties, which is why they were transferred to the category of conditionally edible . Processing is carried out by soaking from 2 to 3 days with a periodic change of water. In practice, an alternative type of processing is used, which is divided into two main stages: primary and heat treatment.

To process mushrooms you need:

1. Remove debris with a knife or soft cloth.
2. Cut off deformed or darkened areas; in a mature mushroom, cut off the inside of the cap.
3. Rinse with cool running water for 2 minutes, drain in a colander and let stand to drain excess liquid.
4. Soak for 4 hours, changing the water every hour, drain the liquid, let the mushrooms stand for about 5 minutes.
5. Cut into two halves for ease of preparation.

Heat treatment of orange talkers:

1. Boil the mushrooms in salted water for 15-30 minutes with an unpeeled onion, remove the resulting foam, put in a colander and rinse with cool water.
2. Boil. The water is slightly salted and pre-treated mushrooms are placed, and then put on the stove, brought to a boil. Then they are washed with filtered cool water, allowed to cool, placed in cheesecloth and hung for 10-15 minutes.
3. Scald. Dried mushrooms are washed again, placed in a sieve or colander, and kept over a pot of boiling water for 2 minutes.

Julienne with chicken and mushrooms:

• Cooking time: 40 minutes.
• Number of servings: 8 persons.
• Calorie content of the dish: 425 kcal per 100 grams.
• Purpose: lunch or dinner.
• Cuisine: French.
• Difficulty of preparation: easy.

Ingredients:

• chicken fillet - 800 grams;
• talkers - 720 grams;
• hard cheese - 280 grams;
• onion- two medium-sized onions;
• olive oil - 2 tbsp. spoons;
• cream with a fat content of 15 to 25% - 350 grams or sour cream with a fat content of 15% - 2 tbsp. spoons;
• wheat flour - 2.5 tbsp. spoons;
• seasonings - salt, pepper to taste.

Cooking method:

1. Take a saucepan, pour water into it, and then lightly salt, bring to a boil. Put the chicken in the liquid, cook for 20 minutes. After that, put the fillet aside, let cool - about 5-7 minutes.
2. Place the processed govorushki in a colander and pour over boiling water, let them settle so that the water is glass. Chop onion and mushrooms.
3. Take a frying pan and slowly pour in the olive oil, warm over low heat. Transfer the stove to medium mode and add the onion, which must be sautéed until golden brown, and after that, add the mushrooms and cook under the lid for 15 minutes. Add chicken, salt and pepper, and then hold for 2 minutes and turn off.
4. Take another pan and pour the mixture of flour and salt, and then pour in the cream or add sour cream, bring to a boil.
5. Take 8 cocotte makers, 200 grams each, put the contents of both pans into them, mix thoroughly, sprinkle with grated cheese in advance.
6. Place in the oven and bake at 180°C until the cheese is evenly melted and golden brown.

Mushrooms have always been the object of people's attention. Their diversity is so great that sometimes it is difficult for a person to distinguish edible from poisonous. This explains the frequent cases of poisoning. And although some species (for example, chanterelles) are familiar to everyone since childhood, when collecting them, one must pay attention to appearance and aroma. Inexperienced mushroom pickers sometimes put completely inedible specimens in the basket. Therefore, chanterelle poisoning is observed every year.

Is it possible to get poisoned by chanterelles? Which are edible and which are not?

In the people, these mushrooms are called cockerels. It would seem that you would never confuse them with poisonous ones. Even a child knows what this forest dweller looks like. But no. They can be confused with false ones, which are not deadly, but are considered inedible. Consumption may cause diarrhea or vomiting. Therefore, in order not to be poisoned by chanterelles, it is very important to know how to distinguish them?

bright orange color

False ones often grow in the same places as real ones, but it is not so difficult to distinguish between them:

1. True specimens are yellow-orange, while false specimens are pale yellow or red-orange. If you break not edible mushroom- white juice will start to stand out. The yellowish flesh has an unpleasant odor.
2. If the mushroom is found on decaying trees, it is a false fox. The real ones grow on the ground, mostly under the leaves.
3. Genuine bettas grow only in groups, unlike fake ones.
4. Their hat is irregular in shape with wavy edges, smooth, evenly colored, while in false ones it is round, velvety, the color is more saturated in the center and pale closer to the edges.

These mushrooms retain their special pleasant smell for a long time. The pulp has a sharp peppery flavor. It contains a lot of vitamin D, so dishes from such gifts of the forest are good for health. You can collect them from early summer to mid-autumn. They are consumed boiled, fried, pickled and pickled.

The shape of the cap is convex with lowered edges or funnel-shaped with wavy sides. Its diameter ranges from 2.5 to 10 centimeters. Color - yellow-orange. The leg expands upward and smoothly passes into the hat, smooth, naked. The pulp is elastic, dense, does not lend itself to a wormhole, white in color, at a break it turns yellow.

Chanterelles are considered the most useful mushrooms. Previously, people even used them in traditional medicine. They have a very wide chemical composition.

These mushrooms contain:

There is an opinion that there is nothing valuable in mushrooms except water. But this is not true. Indeed, chanterelles are 88% water, but in addition to this, they are rich in macro- and microelements, which many vitamin complexes can envy, and all this at a very low calorie content.

They are a valuable dietary product that is used in the preparation of diets for those who want to lose weight, provided that they are prepared properly.

But cockerels still have negative properties. They are difficult to digest in the gastrointestinal tract. However, like any other mushrooms. This is due to the high content of chitin. Therefore, they are not recommended to be eaten at night, given to children and the elderly.

Previously, such mushrooms were considered poisonous. It has now been proven to be a conditionally edible species.

Have an uneven color

Talkers, as false cockerels are also called, do not have such a taste value as cockerels. To be more precise, they are completely tasteless. With proper cooking, it is impossible to get poisoned by false chanterelles, but in people with a weakened digestive system, the use of such dishes can cause vomiting.

If you look closely, you can see significant differences between ordinary chanterelles and their inedible counterparts. First of all, pay attention to the color, it is much brighter than the color of bettas or a pale, grayish yellow. Neither one nor the other should be put in the basket. If you can't tell if a mushroom is edible or not, smell it. The pulp of the talker cannot boast of a pleasant smell, it tastes bitter. This must be remembered so as not to suffer from poisoning later.

Chanterelle poisoning

Many have heard about the toxicity of this product, and are interested in whether it is possible to get poisoned by harvested chanterelles for the winter. If real mushrooms were collected correctly and did not come into contact with false ones, then their use will not bring harm. But if at least one unusable specimen is “cluttered” among the blanks, then regardless of whether canned or frozen chanterelles, the entire batch will be spoiled.

The reasons

Chanterelles can be poisoned by improper storage and transportation of the product, as well as violation of cooking modes, use of overripe, spoiled, old specimens. In all types of fungi, bacteria multiply extremely quickly. If they have not undergone the necessary heat treatment, then it is likely that they will cause poisoning.

Keep chanterelles only in wicker baskets

Remember, chanterelles cannot be stored in galvanized dishes, plastic baskets and plastic bags. For this, only wicker wooden baskets are used. Without access to air, edible mushrooms become poisonous. A person who has eaten a dish of such mushrooms is likely to complain of poisoning or indigestion.

Salted mushrooms often become the cause of intoxication. Do not eat blanks after long-term storage. In addition, such gifts of the forest absorb toxins, so it is not recommended to collect them near roads, in environmentally polluted places.

Symptoms of chanterelle poisoning

Poisoning with false chanterelles begins with the entry of the toxin into the intestines and its absorption into the blood. The mucous membrane of the digestive tract is affected. The immune system fights against the action of the substance, as a result of which inflammatory processes occur. Symptoms of poisonous poisoning appear after the toxin enters the brain.

signs

The first symptom of poisoning is an upset stomach.

Basically it all starts with an upset stomach. In some cases, nausea may occur, headache, weakness. With such signs of poisoning, you can not self-medicate. You must immediately consult a doctor. And the sooner the better. Sharp pains in the abdomen, diarrhea, vomiting, rash and itching are the first signs of food intoxication.

Signs of infection

Often people complain of mushroom poisoning after eating canned food. This is possible due to the ingestion of botulism bacteria. And it appears due to non-compliance with the rules for the preparation and storage of blanks.

Remember, if the liquid in the jar becomes cloudy or “exploded”, the lid “rose”, such preservation should not be eaten in any case!

The following symptoms indicate botulism due to mushroom poisoning:

First aid for chanterelle poisoning

If fungal intoxication is suspected, measures should be taken immediately. The spread of toxins should be minimized.

What to do with chanterelle intoxication:

Mushrooms that caused poisoning - save. They will help doctors to establish an accurate diagnosis and choose the right treatment.

Prevention and consequences

In order not to accidentally undergo intoxication with mushrooms, one must adhere to the recommendations for collecting, storing and preparing chanterelles, carefully inspect them so as not to be confused with inedible counterparts.

If help after poisoning was provided on time, the patient will recover soon. But there are also cases of severe intoxication, when kidney or liver failure can develop.

Even a child knows that the chanterelle is an edible mushroom. Therefore, the question “Is it possible to get poisoned by chanterelles?”, It would seem, should have only one answer - no, it’s impossible. But is it really so? This will be discussed in our article.

Chanterelle poisoning is not a fantasy. And, despite the fact that such cases are very rare, they still have a place to be. For what reason is this happening?

Very often, especially in urban areas, mushroom picking is carried out in ecologically unsafe areas (along highways, near industrial facilities, in garbage dumps). This is fraught with poisoning due to the accumulation of heavy metals and their salts in the pulp of the fungus. They are very toxic to the liver and kidneys.

Also, poisoning with edible mushrooms can occur due to their improper preparation (insufficient heat treatment, incorrect cleaning and washing).

And the last, most common cause of health problems among inexperienced mushroom pickers is the mistaken mistaking of its poisonous relatives for an edible mushroom. For chanterelles, such mushrooms are false chanterelle, which is also known as orange talker and olive omfalot.

A false chanterelle, or an orange talker, looks very similar to a true chanterelle, even an experienced mushroom picker can confuse them. Complicating the problem is that these two species often grow side by side.

Talkers, like edible chanterelles, are found in coniferous, deciduous and mixed forests. They are most common in plantations characterized by an abundance of old trees.

Both true and false chanterelles prefer damp and cool areas, so they can often be found under leaves or fallen trees, at the base of old stumps.

How to distinguish between true and false fox

How can you protect yourself and your family from poisoning with talkers?

To do this, you need to know the external differences between the true and false chanterelles. Below is an instruction in the form of a table, which contains the main criteria that allow you not to put it in the basket poisonous mushroom.

Also, a true chanterelle is never wormy, because it secretes a special substance - chitinmannose, which repels insects and worms.

Talker poisoning

The orange talker is a conditionally poisonous mushroom, so the question often arises among inexperienced mushroom pickers: is it possible to get poisoned by false chanterelles?

It is believed that for the development of minor intoxication, you need to eat a lot of talkers. It is difficult to do this, because the false chanterelle, unlike the edible one, has an unpleasant taste and a specific smell. Proper cooking (boiling and frying) will also help to avoid poisoning.

Poisoning by false chanterelles does not pose a threat to life, it is manifested by minor disorders of the gastrointestinal tract (nausea, vomiting, diarrhea). The general condition, as a rule, does not suffer. At home, you can improve your well-being by drinking plenty of water (to avoid dehydration) and.

If during the day the symptoms of intoxication do not go away or worsen, you should immediately consult a doctor!

Omphalote olive

Unlike talkers, the olive omphalot is a poisonous mushroom found mainly in tropical and subtropical latitudes. On the territory of Russia, the area of ​​\u200b\u200bits growth is the Crimean Peninsula.

And although the poisonous counterpart looks very similar to a chanterelle, it is very simple to distinguish it from an edible mushroom: it grows on rotten and rotten stumps and has an unpleasant odor.

In case of poisoning with olive omphalot, the symptoms of intoxication will be typical, dyspeptic disorders (nausea, vomiting, severe abdominal pain, diarrhea) come to the fore. The clinical picture will be more pronounced than with talker poisoning. These manifestations occur 1-2 hours after the "dangerous" meal.

If you experience the above symptoms, you should immediately consult a doctor! You should not self-medicate. The price of delay is your health!

Conclusion

Before eating mushrooms, you need to be sure that they are edible, because the consequences can be different - from a slight upset after talkers, to severe poisoning with olive omphalot. The above information, as well as the photos and videos in this article, will help you learn to recognize edible and poisonous mushrooms and avoid health problems.

Mushrooms, or rather their edible half, are useful and satisfying inhabitants of the forest, which can be collected, cooked and harvested for the winter from mid-summer to the end of autumn. For inexperienced mushroom pickers, the picking season becomes somewhat of a lottery, because almost every edible mushroom has dangerous double- poisonous mushroom. is no exception - she has a poisonous twin sister.

Real chanterelles are very useful for the body, as they contain a significant amount, and polysaccharides. Chanterelles improve liver function, promote the removal of heavy metal salts from the body, and also have an anthelmintic effect. In addition, they easily tolerate and heavy rains, and arid summer months- mushrooms do not rot and do not dry out, but during the period of special heat they simply stop growing, waiting for it in such a “preserved” state.

False chanterelles belong to conditionally edible species, that is, you can eat them, but before that, the harmful substances that they contain must be neutralized: this kind of chanterelles must be soaked and cooked in a special way. They cannot boast of a special benefit for the body; taste qualities also do not make them a sought-after delicacy. Some mushroom pickers collect them specifically to prepare, for example, pickles for the winter.

However, most often this mushroom gets into the basket by accident, out of ignorance, and can cause some unpleasant symptoms of poisoning. In order not to get into such a situation, you need to know how to distinguish a false fox from a real one.

Real and false chanterelles: similarities and differences

Both varieties of chanterelles grow in wooded area: in coniferous and coniferous deciduous forests. A real chanterelle likes to hide in moss or under leaves, it can grow in an open area of ​​\u200b\u200bsoil or on a mossy stump. false variety found in moss, on fallen rotting trees, on the forest floor. False chanterelle can grow in groups or alone. A real chanterelle does not occur one by one, but grows in close groups, so, having met a single mushroom in the entire clearing, you should take a closer look at it - perhaps it is better not to touch it. In addition, a useful mushroom is a frequent inhabitant of the soil near pines, oaks, beeches and spruces.

The main difference between chanterelles, which immediately catches your eye, is that the poisonous one has a bright orange hat with edges of a lighter, reddish color. useful view has a uniform light yellow or orange-yellow color, while younger mushroom, the paler its coloring looks.

The hat of the false chanterelle is of the correct round shape in the form of a funnel, with rounded edges and a velvety to the touch surface, unlike its useful sister - the hat is always wavy, has a smooth surface and a larger diameter.

Another outward sign- leg. At useful mushroom it is thicker, does not have a clear transition to the hat. Usually it is the same color as the whole mushroom, or a little lighter. It is not hollow inside. Thick and dense plates of the cap pass to the leg.

A thin and straight leg of a reddish-brown or brownish color immediately gives out a false fox. Between the cap and the leg, the transition boundary is visually noticeable. The cap plates are frequent and thin, have a bright orange color.

For those who do not fully rely on their own eyes, the sense of smell remains. False mushrooms have a sharply unpleasant smell, which is difficult to confuse with the aroma of good mushrooms.

If the mushroom is already in the basket, you can determine its suitability for consumption with a knife - if you make a cut on the stem and press, the whitish flesh of a real mushroom will turn slightly pink. False chanterelles have a yellow or orange cut and do not change color.

Usually, both doctors and mushroom pickers advise not to collect this type of mushroom, except for the very extreme cases when others are simply impossible to find.

However, oddly enough, the false fox has its fans. Basically, reviews about their taste are not the most flattering - they are insipid, viscous and have a not very pleasant smell. But some mushroom pickers still collect and harvest this type of mushroom, pickling or salting them for the winter.

The main rule for their preparation is complete primary processing. First of all, the mushrooms must be thoroughly washed and sorted out; it is better to throw out those spoiled and eaten by insects. After that, they must be soaked for three days in a clean one. Twice a day, morning and evening, the water needs to be changed. After this procedure, they are boiled in boiling water with an onion for about 15-20 minutes.

Drying them is usually useless, but you can fry, stew, marinate, or cook mushroom sauce with them.

Recipes with false chanterelles

Not only useful and edible mushrooms can be cooked delicious food. There are a number of recipes using these conditionally edible mushrooms.

Mushroom julienne is especially delicious cooked in portioned pots. It needs:

• 500 g mushrooms;
• 1 cup 15% fat;
• 50 g of hard cheese;
• 2 tablespoons ;
• 1 teaspoon flour;
• , pepper, spices to taste.

Pre-treated mushrooms are poured over with boiling water and allowed to drain. Onions are cut into half rings, mushrooms - into medium-sized straws. First, the onions are lightly fried in a pan, mushrooms are added to them, the mixture is salted, peppered, seasoned and stewed until half cooked under the lid. Flour is added to the future dish and, stirring constantly, they wait until it is browned. Mushrooms with onions and flour are laid out in pots, filling about 2/3 of the volume. Then they are poured with sour cream and put in the oven for 5 minutes at a temperature of 180 degrees. After that, the dish is sprinkled with grated cheese and sent back to the oven until the cheese is melted. It must be served hot.

Pickled mushrooms are harvested for the winter - such an appetizer takes pride of place on the tables next to sauerkraut and sour. It can also be prepared from false chanterelles.

For 1 liter of marinade you need:

• 1 teaspoon;
• 1/2 tablespoon of salt;
• 2/3 cup of vinegar;
• 2 umbrellas of carnation;
• 3-5 peas.

1 kilogram of mushrooms is soaked and boiled in advance, after which they are boiled in a new clean water within 30 minutes. The liquid is drained, sugar, salt and spices are added to it. Bay leaves are best kept in the marinade for no more than 20 minutes. Next, vinegar is poured into the marinade, the mushrooms, along with the liquid, are sent to sterile glass jars and sealed with lids. The product is stored in a dark cool place for no longer than 3 months.

Possible harm from the use of the product

False chanterelles do not cause fatal poisonings. Their unpleasant properties are neutralized by soaking and heat treatment. However, for those who have problems with the digestive tract, it is better not to risk trying dishes with false chanterelles in the composition. Mushrooms themselves are hard to digest and poorly digested food, they can cause a feeling of heaviness in the stomach and intestines, heartburn, and nausea.

We must not forget about botulism - with improper and insufficient processing, dishonest observance of the rules of conservation, there are chances of contracting this deadly dangerous bacteria. The consequences of the disease can be extremely sad.

What to do if poisoning occurs

For people with a sensitive gastrointestinal tract, the use of false chanterelles can result in food poisoning of varying severity - it all depends on the amount of mushrooms eaten. Its main signs are indigestion, nausea, vomiting, in severe cases, the temperature may rise, chills, dizziness, and loss of consciousness appear. In any case, if such symptoms appear after a meal with mushrooms, gastric lavage will be the first aid. It is necessary to constantly drink warm boiled water in large quantities causing vomiting until the stomach is cleared. Of course, all this should happen after the " Ambulance”, because mushroom poisoning is serious and can cause significant harm to human health.

False chanterelles are mushrooms that for a long time categorically forbidden to eat, considering them dangerous. Today they are classified as more or less edible products, however, in order to be able to cook dishes from false chanterelles to the table, you will have to tinker with them - soak and boil until the mushrooms become edible. Each lover of mushrooms and dishes from them decides for himself whether the effort is worth the result. Usually the taste of the mushrooms themselves is not very impressive for culinary specialists, but they are used to prepare julienne, pies, sauces and pickles for the winter.

Picking mushrooms is a fascinating and useful event, and forest mushrooms are much tastier than those grown in artificial conditions, and their benefits can hardly be overestimated. All of them are not the same palatability, and useful properties. One of the most unique specimens is chanterelle mushrooms.

Description of the fungus, its types and their distribution

Chanterelle is an edible mushroom that is widely distributed in temperate climatic zones and also in the subtropics.

Meet this species possible both in coniferous and deciduous forests. It grows mainly from August to October, but sometimes it can be found in the summer, starting in June. Since chanterelles prefer acidic soil, look for them under fallen leaves, in grass and moss. They grow mostly in large groups.

The color of the mushroom varies from barely yellow to deep red. The cap with the stem are fused, the cap is funnel-shaped in the center, and its edges are wavy. It does not exceed 12 centimeters in diameter, and the length of the leg varies between three to seven centimeters, while having a width of one to three centimeters.

The pulp of chanterelles is dense and fleshy, if you press it with your finger, it takes on a slightly reddish tint. The smell is unusual, but attractive: it combines the aroma of fallen leaves, roots and slight sourness.

The Chanterelle family has more than 50 species, but the most popular is the common chanterelle, which is the most common.

The chemical composition of chanterelles

These mushrooms are very useful for humans. To figure out whether it is possible to eat raw chanterelles, you need to study their composition.

The unique, balanced composition of chanterelles, rich in vitamins and minerals, allows them to be widely used in both traditional and folk medicine. The benefits of eating these mushrooms in food can not be overestimated. If you ask yourself whether it is possible to eat raw chanterelle mushrooms, it should be borne in mind that during heat treatment, the described properties are minimized: already at 50 ° C, they cease to be so useful.

The beneficial effects of chanterelles on the body:

If it is still not entirely clear whether it is possible to eat raw chanterelles, you should pay attention that they even help in the treatment of rickets, osteoporosis and anemia, restore the intestinal microflora during dysbacteriosis, are great helpers for the body in early forms of cancer. Mushrooms remove toxins and suppress allergic manifestations.

In addition, chanterelles are even used in cosmetology, because their extract helps in the fight against skin fungus and inflammation, with acne and bacterial lesions. Also, creams based on these mushrooms actively moisturize and nourish the skin with many useful trace elements.

When asked whether it is possible to eat raw chanterelles, scientists unanimously give a positive answer, because they are so useful that they are more like a panacea for the human body than a simple food product.

Contraindications

Sometimes people are faced with what leads to intolerance in their body. Do not forget that harvested mushrooms in an ecologically unfavorable zone will certainly become toxic to the body. Experienced mushroom pickers can easily distinguish from a false one, which can also harm a person. Although the false chanterelle is not very poisonous, and more recently it has been included in the group of conditionally edible mushrooms, you should not expect any benefit from such a mushroom.

But not only must you be able to collect chanterelles correctly, but also recycle. Mandatory is the primary processing lasting from three to five hours immediately after collection. You also need to store mushrooms correctly - in a dark, cool place, and not for too long, no more than seven hours.

The use of chanterelles

Many parents wonder if children can eat raw chanterelles, because the effect of classic medications is extremely toxic. And the first thing to consider is that in no case should these mushrooms be given, however, like any others, to babies under three years old.

As you know, the children's organism of the first years of life is not able to digest mushrooms due to the lack of the corresponding enzyme, and as a result, the stomach and pancreas suffer when they are used. Older children can be given chanterelles in any form, except for alcohol tincture. You can also freeze chanterelles, this method perfectly preserves everything beneficial features mushrooms.