Chanterelles are edible mushrooms. Representatives of the chanterelle family are estimated at 60 species, most of which can be eaten and also used for therapeutic purposes.

A feature of the appearance of chanterelles is the absence of a pronounced hat. The latter is almost completely fused with the leg. Outwardly, they resemble an umbrella turned inside out.

The color of the mushroom body of the chanterelle is from light yellow to pronounced orange. The cap is smooth, with wavy edges, depressed in the middle. Its diameter can reach 12 cm. The stem of the mushroom tapers downward. The mushroom has a slightly sour flavor.

Chanterelle fructifies en masse, usually grows in whole groups. It occurs in the period from June to October in all forest areas Russia. In especially large quantities, it grows after heavy rains.

Due to the bright color of the mushrooms, it is quite easy to find them. In addition, edible chanterelle species usually grow big families, therefore, going to the forest after the rain, you can count on big harvest these mushrooms.

The most common variety of such a fungus is the common chanterelle. Most often there are such types of chanterelles as real, ordinary and tubular.

The composition of the chanterelles includes:

  • amino acids;
  • chitinmannose;
  • vitamins A, B1, B2, C, E;
  • zinc;
  • calcium;
  • potassium;
  • chromium;
  • iron;
  • cobalt;
  • trametonolinic acid.

The chanterelle also has a double - a conditionally edible mushroom, which is still not recommended to eat. To distinguish a real chanterelle from a false one, you need to pay attention to the following features:

  • edible species always grow in groups;
  • when pressed on the pulp, the chanterelle changes its color, and the false chanterelle retains its previous color;
  • at edible mushrooms the leg is thicker;
  • inedible chanterelles have an unpleasant repulsive smell and bad taste.

Chanterelles edible species suitable not only for cooking dishes from them: with the help of such mushrooms, various diseases are treated.

Places of growth

Chanterelles grow in mixed and coniferous forests, as well as in birch groves. Groups of these mushrooms most often appear in places with high humidity: in moss, litter of coniferous needles or fallen leaves, next to rotten trees.


During heavy rains chanterelles do not rot, and in a drought they do not dry out, but simply stop growing.

You can collect only undamaged chanterelles, without mold and stains. Also, you can not collect sluggish, flabby and withered specimens.

Chanterelles are easy to transport: they can be put in bags and not be afraid for their integrity.

Useful and harmful properties of chanterelles

These mushrooms are characterized by a rich composition, which determines their valuable properties. Chanterelles have the following actions:

For medicinal purposes, chanterelles are consumed in the form of a powder or fresh: boiled or fried mushrooms lose most of their valuable properties.

Despite the benefits of chanterelles, certain categories of people should not use them. So, contraindications to their use in food are:

  • periods of pregnancy and breastfeeding;
  • individual intolerance to mushrooms;
  • childhood up to 7 years old.

With special care, mushrooms should be treated by those who suffer from diseases of the gastrointestinal tract, since chanterelles are an indigestible product. In kidney disease, the consumption of chanterelles and other types of mushrooms should also be limited.

Despite the fact that most species of chanterelles are edible, they can still be harmful to health if they were collected near existing industrial enterprises, major highways. In such places they accumulate a large amount of heavy metals and other harmful substances.

Ways to grow chanterelles at home

Chanterelles can be grown independently at home, both for personal consumption and for the subsequent sale of products. To grow mushrooms on the site, it is necessary to create conditions for their growth, as close as possible to natural ones.


Selection of planting material

You can buy ready-made mycelium in a specialized store. Another option is to collect planting material in the forest. Mushroom caps are suitable for it. They need to be soaked in a container, sweetening the water, and left for 10-20 hours. Sugar should be added in a proportion of 100 g per 1 liter of liquid.

When the specified amount of time has passed, the caps of the chanterelles need to be kneaded with your hands right in the water. Strain the resulting liquid. Leave both the solution and the slurry - both will come in handy during the planting process.

Next, choose a site under a tree. It must be of the same species as the tree from which the seed was collected. Around it, you need to remove a layer of earth (depth - 15 cm, diameter - 1.5 m). This area should be watered in advance with a decoction of oak bark - it will help eliminate microorganisms in the ground that can destroy fungal spores.

2-3 hours after cultivating the land with a decoction, pour the plot with decoction with chanterelle spores. Place the remaining gruel from the caps on the open areas of the tree roots.

Fill the pit with the removed earth, carefully pour water over the trunk. Watering should be carried out moderately and regularly.

You can expect a harvest in a year, in the summer.

For the winter period, the area enriched with chanterelle spores should be covered with a layer of hay or dry branches.

Growing chanterelles with mycelium

You can also grow and propagate chanterelles with the help of mycelium, which is a small vegetative body of mushrooms. This method of planting is considered the most reliable, although the wait for the first harvest will be longer. Mycelium can be purchased at the store or you can collect it yourself, in the forest.

It is necessary to carry out the sampling of soil, which is located closest to the area where mushrooms grow. It is better to do this in the middle of spring or at the end of summer.

It is necessary to dig several layers of earth (width - one spade bayonet, thickness - 15 cm). Each clod of earth must be transported very carefully so as not to damage the mycelium threads.

After that, fragments of soil with mushroom threads are divided into 5-10 parts and each is placed in a separate box or plastic bag. It is not necessary to cover them so that oxygen constantly penetrates to the mycelium.

Containers with earth should be stored in a cool place throughout the year. Such a long period of time will make the mycelium more viable. Microorganisms capable of destroying spores will die during this time.

Mycelium is able to germinate within 15 months, so it is important not to overexpose it.

A year later, in June, you can start landing. Around the tree on the site, you need to dig holes 20 cm deep and fill it with dry soil with mycelium, tamping it tightly.

After planting, you need to immediately water the planted area. Each hole should have at least a liter of water, and at least 10 liters of soil around them.

In the cold season, areas with planted mycelium should be covered with leaves, dry branches, pine needles.

Intensive way chanterelle cultivation (in a greenhouse) does not exist, since these mushrooms require natural temperature and the presence of tree roots in the immediate vicinity.

If the area is not necessary trees, near which chanterelles prefer to grow, then first you need to plant their seedlings. Can be dug young tree, near which there is a family of chanterelles, in the forest, capturing the soil with mushrooms.

The use of chanterelles in cooking and medicine

Chanterelles are suitable not only for preparing various dishes based on them, but also for making medicines.

Chanterelles in different dishes

Chanterelles have high palatability, so they are included in various dishes.


Before they are cooked, mushrooms are processed: they are thoroughly washed, then dried. After that, the roots are cut off from the chanterelles and the ground is scraped off, the broken edges of the cap are cut off.

You can store chanterelles in the refrigerator for no longer than 2 days, as they quickly deteriorate. In no case should they be placed in plastic bags, as the mushrooms suffocate in them and become moldy.

From these mushrooms prepare such mouth-watering dishes:

  • mushroom soup;
  • vegetables baked in the oven with chanterelles;
  • pie with cheese and mushroom filling;
  • plov with chanterelles;
  • fried potatoes with mushrooms;
  • spaghetti with mushrooms;
  • creamy sauces with pieces of chanterelles;
  • buckwheat with fried chanterelles;
  • omelet with mushrooms.

Chanterelle can also be pickled for the winter and frozen. It should be remembered that freshly frozen mushrooms are stored in the freezer for no longer than six months. dried mushrooms in powder form can be stored for a year.

The use of chanterelles in the manufacture of medicines

Due to its medicinal properties, chanterelles are also used to prepare remedies for various diseases.

Before using chanterelles for therapeutic purposes, you should consult a doctor to make sure there are no contraindications.

Chanterelle mushrooms grow in forests. They can also be grown on your own land plot in a home farm, but only in an extensive way: such mushrooms do not grow in greenhouses. On the basis of chanterelles, you can prepare various dishes and medicinal formulations for various diseases.

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

Chanterelle ordinary, or Chanterelle real (lat. Cantharellus cibarius) is a species of mushrooms 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 to treat 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, beneficial features which 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 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 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 false chanterelle from the ordinary. 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, the 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.

There are two types of inedible chanterelles 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 poisonous mushroom widely distributed 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.

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. pulp 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.

growing large groups and one by one. Can be found in grass and rotten wood. It is difficult to get poisoned by a mushroom, but people with weak digestion are at risk of intestinal upset.

Omphalote olive

Grows in the subtropics, loves dying deciduous trees especially 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 specific in taste, although 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;
  • children's age 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. Dice 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. The best symbiosis in chanterelles 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 dipped in cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all the dirt is washed out during cooking. 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.

The ordinary is valued for its excellent taste qualities, as well as for a powerful medicinal effect. He is not afraid of insects due to the content of chinomannose, which kills all helminth larvae. It is for this reason that chanterelles eaten by worms are practically never found.

In this article, we will tell you how to distinguish these mushrooms from their false counterparts, where they grow, what types there are, and how to properly prepare them for future use.

Varieties

There are several varieties of these wonderful gifts of the forest in the world: first of all, it is, of course, the common chanterelle, a photo of which you can see in the article. A little less common is velvety (bright orange), faceted, having a smooth hymenophore and brittle flesh, gray - black with snow-white spores.

Chanterelle faceted is often found in forests North America, gray - in the northern hemisphere, in temperate zone and also in the tropics. For a long time, mushroom pickers avoided this variety - it was frightened away by its awesome black color and a shape resembling a pipe. In Germany, it was even called the "trumpet of death", believing that the mushroom is poisonous. In fact, the aroma and taste of this one is much higher than that of its yellow relative.

Chanterelle ordinary: description

The hat of this pretty mushroom is 3 to 14 cm in diameter, yellow or orange and has an irregular shape. It can be convex or concave, prostrate or funnel-shaped.

The stem, from 3 to 10 cm high, is thick and solid, as a rule, grows together with the cap and has almost the same color. At the top it expands. The pulp is dense, fleshy, often fibrous, white. When pressed, it turns a little red.

Freshly cut mushroom has a slightly sour taste and aroma of dried fruits. Chanterelle ordinary - a mushroom with wavy edges, bent down. The peel is separated from the cap with difficulty. It is very smooth and pleasant to the touch.

Where does the fox grow most often?

This fungus often forms mycorrhiza with different trees, but prefers pine, spruce, oak or beech most of all. Therefore, most often the common chanterelle is found in mixed or coniferous forests. These mushrooms are demanding sunlight, therefore prefer grassy or shaded places.

At the same time, a large amount of moisture is required for the germination of fruiting bodies, so the fungus chooses glades where there is a large amount of moss or litter, which protect the soil from drying out.

When to collect chanterelles?

Chanterelle ordinary begins to bear fruit en masse at the very end of summer. True, in dry years this period may shift slightly until the beginning of autumn. Most often, these mushrooms can be found next to the pine tree. And the reason for this neighborhood is not only mycorrhiza.

The common chanterelle is not too picky in choosing a “partner”, but acidic soils are more suitable for it, which, as a rule, are formed in pines due to coniferous litter, which reliably mulches the soil, protecting the mycelium from drying out.

Looking for mushrooms on the edges, clearings. Finding them due to the bright color is not at all difficult. Chanterelles do not hide under leaves. fruit bodies do not grow alone. Chanterelles do not form grandiose heap glades, but if you meet one mushroom, then there will certainly be others nearby.

Processing and storage

Chanterelles - mushrooms are very popular, although they belong to the third category. The reason is that this species a little heavy for the body, it can be eaten in not too large portions.

Wash the mushrooms well before cooking. Most of it is usually cut off - the fibers that it contains will remain tough during cooking. These mushrooms can be boiled, fried, pickled, frozen. Before cooking, the pulp should be cut into small pieces - this will facilitate the process. Many mushroom pickers do not recommend drying them, believing that they become tough in this form. However, one can argue with this statement, the main thing is to learn some secrets that will allow you to cook fragrant and tender chanterelles.

(chanterelle ordinary)?

You can use the old proven method: whole mushrooms must be strung on a thick thread and hung in a well-ventilated, dry place. Such mushroom beads should be rotated periodically so that moisture leaves evenly from all sides.

This effective method drying, but it is the longest: the mushrooms will dry completely in at least seven to eight days. Chanterelles during drying must be protected from flies and other insects. That's why this method most suitable for a country house, when such beauty can be hung on the street.

Drying in the closet

Another popular way to dry naturally is to spread the chanterelles on a horizontal surface. Usually a regular cabinet is used for this. First, the surface must be covered with paper. Raw materials should be laid out on it with a thin layer and covered with another sheet of paper on top, without pressing it. This is necessary to protect against insects.

We use the oven

Most often, chanterelles at home are dried in the oven. To do this, sliced ​​\u200b\u200bpieces of mushrooms should be spread out in a thin layer on a baking sheet, placing parchment or foil. If there are a lot of mushrooms, you can use two baking sheets at the same time.

The oven is heated to 50 degrees and a baking sheet is placed in it. Cover the oven, leaving a small gap with an oven mitt or towel. Through this gap with steam, liquid will come out of the mushrooms. Two hours later, when the air in the kitchen is filled with the divine aroma of mushrooms, the temperature in the oven is increased to 60 degrees.

After another hour and a half, you can periodically open the oven, take out a baking sheet and turn the mushrooms over, take out the finished ones. If this is not done, then the smaller pieces will dry out, and the larger pieces will not give up all the moisture and may subsequently become moldy.

Microwave

This is the most modern way drying, it is faster, but rather troublesome. In addition, it is suitable for a small amount of mushrooms. Spread the pieces in a thin layer on a plate, preferably flat, put them to evaporate for twenty minutes at a power of 180 watts. Then the plate must be removed and the released liquid drained. Leave the door open for 5 minutes at this time.

Put the plate back on for another twenty minutes on the same mode, drain the liquid again and wait a while. Repeat this procedure as many times as necessary for the complete readiness of the chanterelles.

How to determine readiness?

The readiness of a piece of mushroom is easy to determine if you try to break it. It should not crumble in the hand. Properly dried chanterelles should bend between the fingers, and break only when a certain effort is applied. It is important to remember that the fracture site must be completely dry.

Another way to determine the readiness of mushrooms is by weighing. After drying, chanterelles become ten times lighter. If they have lost less weight, drying should be continued.

Chanterelle extract

This remedy is prescribed 2 capsules (for adults) twice a day. For children under 10 years of age, the dosage is halved. The course of treatment is 30 days.

Side effects

May cause mild dyspepsia with increased sensitivity to the drug. There have been cases of allergic reactions that can manifest as urticaria.

Contraindications

Chanterelle extract should not be taken:

  • during pregnancy;
  • with lactation;
  • with hypotension;
  • children under 3 years old;
  • with a tendency to bleed.

Common - an edible forest mushroom that grows in places where there is a lot of moisture. Characteristic appearance will allow to distinguish this mushroom from others and to a person who previously saw it only from a photo. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.

A mushroom named chanterelle is well known to both avid mushroom pickers and beginners in this business. He likes coniferous forest, but also grows in birch and mixed forests - more often singly, but close to each other.

In a common chanterelle, the leg and hat have grown together so much that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow, with a smooth, matte surface that does not separate well from the pulp. The flesh is firm and very fleshy, white, but slightly reddening when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.

chanterelle mushroom

Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after showers.

Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where the mushroom was found. If there is moss, carefully lift it up. In no case do not cut the mushroom - carefully unscrew it, completely removing it from the ground. Otherwise, damage the mycelium. If everything went smoothly, remember the place, in time it will again be full of mushrooms. Chanterelle is often inseparable in a basket with mushrooms. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:

  • the edges of the chanterelle are more wavy;
  • the color of the chanterelle is lighter - from yellow to almost white;
  • pulp and milk are paler than that of camelina;
  • there are no wormholes.

Beneficial features

Chanterelle is always clean and juicy. From excessive moisture, the fungus does not rot, and in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of crushing, breaking and loss of presentation. This is the case when accessibility is associated with taste and health benefits.


Chanterelles are not only tasty, but also healthy

The mushroom is popular among the people not only because of its nutritional properties and also for the sake of utility. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered in the fungus natural anthelmintic (fighting worms) and hepatoprotective (positive effect on the liver) properties.

And the most useful substance in chanterelles is trametonolinic acid, which is designed to fight hepatitis. ethnoscience talks about the benefits of the mushroom for vision and physical health eyes, as well as for immunity and even excretion of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.

Inedible doppelgangers

The poisonous pseudochanterelles include the false chanterelle (it is also an orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. Having kept them in water for 3 days, boiled or stewed, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers recognize the "scout" by eye. However, if you do not consider yourself to be such, it is better to rely on auxiliary signs:


Orange talker
  1. The false chanterelle grows exclusively on the forest floor, moss, deadwood, old decaying trees, and not on the soil, like a real one.
  2. It's brighter than the real thing. Toward the edge of the hat brightens. The surface is velvety. The real one has a uniform color and a smooth surface.
  3. The edges of the cap of the false chanterelle are smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the foot is not continuous.
  4. The leg of a false chanterelle is hollow, while that of a real one is fibrous.

Omphaloth is a deadly poisonous mushroom. It grows only in the subtropics and exclusively on tree dust.

Attention! Even real fox can poison you: the one that grows near industrial enterprise or busy roadway. The fungus collects the radioactive nuclide caesium-137.

Mushrooms on the table

Raw chanterelles taste tough and viscous, even spicy. But they are also eaten this way. In Germany, for example, this is in the order of things, the mushroom is respected there: pickled in vinegar and dried. However, after such processing, the chanterelles become rough in taste, so it is still better to cook them.

Before processing, the mushroom is washed in cold water, peel the plates and cook for about 20 minutes in a large saucepan of salted water, removing the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To surely rid the chanterelles of bitterness, you can soak them for an hour and a half in milk. For a multicooker, the “baking” mode and half an hour on the timer are suitable.


Fried chanterelles

They also freeze mushrooms. Moreover, after cooking, they take up less space. The common chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they become bitter after cooking, sweeten the water with brown sugar.

Chanterelles are used in various dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish a unique taste and aroma. The European serving of mushrooms involves cutting into pieces and dressing with oil, crushed breadcrumbs, onions, lemon peel and seasonings.

Advice. Despite the content of only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. So take precautions when eating.

Chanterelle false and real: video