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. gray fox 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 fox is often the prey of the "quiet hunt", as it is easy to spot 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 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 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 is considered 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. Distinctive feature twin mushroom - 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 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 traditional medicine Chanterelles have long been used to treat tonsillitis, bronchitis, and furunculosis.
  • Tuberculosis. Thanks to powerful active substances in the composition of chanterelles, the treatment is more effective, and recovery occurs 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.

WITH harvested mushrooms dry brush to 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 useful substances.

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. Used in cooking as fresh mushrooms, and dried. 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.

Therefore, the fox is very useful mushroom with a unique composition. It is used not only as an ingredient for various dishes, but also as medicinal product. 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.

Lovers " mushroom hunting Chanterelles are valued not only for their excellent taste, but also for the fact that there are no signs of worminess and insect damage in their pulp. All this is due to the substance chitinmannose, which has the ability to destroy helminths and their eggs.

Many people like to collect chanterelles, because they grow in large colonies. If you find a few in front of you, look around, look under fallen leaves or moss. From one clearing you can collect 2-3 buckets of these delicious fruit bodies. But novice mushroom pickers are concerned about the question: are chanterelles poisonous?

In nature, there are representatives inedible species, which are called false chanterelles, they can be poisoned. In addition, the situation can be aggravated by individual intolerance to fungi by the human body. Then another question arises: poisonous false chanterelles or not, and if so, how much?

First you need to figure out what real chanterelles look like, so that even an inexperienced mushroom picker can distinguish an edible product from an inedible one. Real chanterelles usually grow in mixed and coniferous forests, starting from mid-summer and ending in the month of October. Mushrooms have an orange-yellow hue with a characteristic pleasant aroma of pulp. Funnel-shaped caps with wavy edges and plates descending almost to the middle of the stem.

False chanterelles are not poisonous, although poisoning can be obtained from them. Usually it is not strong, but does not bode well for your body.

However, poisonous mushrooms, similar to chanterelles, which are called orange talkers, can still pose a danger to humans. It is them that some mushroom pickers confuse with the real chanterelle, growing in the same forests.

How to distinguish chanterelles from poisonous mushrooms so as not to harm yourself and your loved ones with serious poisoning? There are several factors that help to correctly recognize inedible chanterelles:

  • false chanterelles never grow in large groups like true species;
  • orange talkers grow on rotting or old trees, and edible species only on the ground;
  • inedible chanterelles have an unpleasant odor, while real chanterelles smell like peaches or apricots;
  • hats false mushrooms have a regular rounded shape with smooth edges, and real chanterelles are funnel-shaped with wavy edges.

We offer you to see a photo of poisonous chanterelles, clearly showing their main differences from edible mushrooms:

If you are still poisoned by false chanterelles - do not worry, this does not pose a danger to humans. With proper treatment, the patient recovers easily and quickly.

How else can you tell poisonous chanterelles from edible mushrooms?

How else can you tell poisonous chanterelles from edible ones and improve your mushroom picking experience?

  • Poisonous chanterelles have a smaller cap size, not reaching 6 cm in diameter;
  • the plates are thin, often repeated and do not pass into the stem of the fungus, as in real ones;
  • pressing on poisonous mushroom its shade does not change at all, unlike real mushrooms;
  • the smell and taste of the pulp of false chanterelles is very unpleasant, compared with edible ones.

There is also another type of false chanterelle - is it poisonous? We are talking about a gray chanterelle, which palatability inferior edible look. The shape of the hat and legs of the gray chanterelle strongly resembles a real one, but it has a brown or gray shade, which makes the fruiting body unattractive to mushroom pickers.

It is worth saying that in many reference books, the poisonous chanterelle is considered a conditionally edible mushroom. Many mushroom pickers collect these species, although they are of lower quality than real chanterelles. But if they are cooked correctly: soak well for 2-3 days, boil for 20 minutes with salt and spices, then poisoning can be avoided. But still, experts recommend not to eat these mushrooms, especially if there are problems with digestive system. In the presence of harmful toxins, these chanterelles can be poisonous. In people with sensitivity to these substances, the first signs of poisoning appear: nausea, vomiting, dizziness, abdominal pain and diarrhea. When the first symptoms appear, you should immediately call ambulance, because the preservation of human health will depend on your reaction.

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 is wild mushroom chanterelles are 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 thanks 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 a rather rare edible in Russia agaric 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. Bottom part caps are also smooth, but in mature mushrooms it is covered big amount thin sinuous folds descending on the leg. 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.

Protected within natural complexes Berezinsky biosphere reserve, 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) on the picture

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. Especially tasty fried chanterelles.

(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.

Look different types chanterelle mushrooms can be on this video:

The kingdom of mushrooms is diverse. Among its representatives there are many who surprise with their shape and color. For example, on the edges you can often find a light yellow mushroom unusual shape. This is a common chanterelle mushroom, which got its name precisely because of its non-standard color - a welcome prey for all lovers of quiet hunting.

The common chanterelle (Cantharellus cibarium) belongs to the Chanterelle family of the order Aphyllophoraceae. She is also called a real fox or a cockerel. Representatives of the aphyllophoric order do not have plates, and this is the first thing that catches your eye when describing the chanterelle mushroom.

  • Chanterelles look rather unusual. The hat is small, from 2 to 12 cm, irregularly funnel-shaped in mature mushrooms, concavely prostrate in young ones; the center is significantly depressed, the edges are uneven, wrapped. The skin is smooth, matte, does not separate from the pulp. It is painted in a light yellow color, which becomes richer as it grows, up to an orange-yellow. The hat is tightly fused with the leg, passing into it.
  • The leg is quite long, from 4 to 7 cm, up to 3 cm thick; dense and smooth, tapering towards the ground. Even in adulthood does not become hollow. Painted to match the hat.
  • The real chanterelle has no plates. Instead of them - wavy forked-branched folds descending along the stem - a folded hymenophore. The folds, or veins, are thick, sparse and low, of the same color as the cap.
  • The pulp in the cap is fleshy, dense; white in the center and yellowish at the edges. Almost never worms. Reddish marks appear in places of pressure. The smell is light, fruity; sour taste. In the leg, the pulp is fibrous, the fibers are hard, white.

Chanterelle is an edible mushroom. Its unusual pleasant taste and aroma found many connoisseurs among mushroom pickers.

Where and in what forest do they grow

Chanterelle mushrooms grow almost everywhere in northern latitudes. There are several varieties of them - in Russia the common one is more common. This fungus can form mycorrhiza with various trees, but prefers spruce, pine, beech or oak. Therefore, more often chanterelles grow in coniferous or mixed forests.

The cockerel is quite picky about sunlight, therefore, avoids shaded or grassy areas. At the same time, the germination of fruiting bodies requires a significant amount of moisture, so he chooses clearings with a lot of litter or moss, which help protect the soil from drying out. For the same reason, mass fruiting usually begins after heavy rains and lasts from August to October.

How to collect

The season for collecting chanterelles usually begins at the end of summer. But in dry years, it can move to the beginning or even the middle of autumn - as soon as a sufficient amount of moisture appears. You can collect chanterelle mushrooms in any mixed or coniferous forests, but more likely to meet them next to a pine tree. The reason is not only mycorrhiza. Chanterelle is not very picky in choosing a "partner" for symbiosis, but she prefers acidic soils that form around pines due to coniferous litter. In addition, the latter reliably mulches the soil, protecting the sensitive mycelium from drying out.

They look for mushrooms in open, devoid of grass, places: clearings, edges. It is not difficult to notice them, thanks to the bright color. In addition, they do not hide under the leaves. Individual fruiting bodies never germinate. Common chanterelles do not form heapy, grandiose glades, but if you come across one mushroom, there will definitely be others nearby.

Similar species and how to distinguish from them

The chanterelle is just one member of the vast Cantharellus family. There are more than 60 types in total. Not all are so tasty, some are conditionally edible, but none of them are poisonous.

The easiest way is to confuse an ordinary fox with a velvety or faceted one. The first one is brighter, closer to orange, in color. The second hymenophore is almost smooth, and the flesh is brittle. Both are practically not found in our forests and do not pose a health hazard.

Dangerous twins are found in other families. So, real and false chanterelles, or orange talkers, are very similar. The latter belong to the Hygrophoropsis family and have nothing in common with the real ones, except for the color and shape of the cap. Talkers can call food poisoning so it's important to be able to tell them apart.

At dangerous double the cap can separate, the plates descend to the stem, but do not pass into it. The edges of the cap are even, and the color is more saturated, with reddish or reddish tones. Among similar mushrooms- poisonous olive omphalot. Fortunately, it does not occur in our latitudes.

Processing and storage, food quality

Despite national love, chanterelles are assigned to the third category. The reason is that the mushroom is quite heavy for the body, it is desirable to eat it in small portions. On the other hand, chanterelles, due to their dense pulp, do not break during transportation.

Wash the mushrooms thoroughly before cooking. Most of the leg is cut off - the fibers contained in it will not lose their rigidity during cooking. Chanterelles can be fried, boiled, pickled. Before cooking, the pulp is cut into small pieces, which facilitates the process of assimilation. It is not recommended to dry them - in this form, the mushrooms become too hard.

Useful properties and harm

Chanterelles can bring not only benefits, but also harm. Like all heavy mushrooms, they should not be eaten by those who suffer from pancreatitis, gastritis and some other gastrointestinal diseases. It is better to refrain from this product for pregnant women and women during the feeding period. This mushroom is given to children carefully - it can cause allergic reactions.

Many are interested in whether it is possible to get poisoned by chanterelles. Chanterelle can provoke eating disorders only in a few cases:

  1. old mushroom. In this case, the processes of protein decomposition began in the pulp. These mushrooms should not be eaten. You can distinguish them by a more saturated and bright color;
  2. the mushroom grew near the city or highways. It quite intensively absorbs harmful substances from the atmosphere.

It is not in vain that mushroom pickers highly value chanterelles. These mushrooms are conspicuous and easy to collect. Due to the dense and elastic pulp, they do not crumble and do not deform during transportation. They are easy to prepare, and the result exceeds all expectations.

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, while cooking chanterelles, a sour taste 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 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 distributed throughout 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 summer period 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 folk medicine are 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. Also to edible chanterelles refers to the so-called hedgehog yellow. 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. Inhabits the dying deciduous trees especially on oaks and olives.

Literature

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