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

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

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

Characteristic

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

Mushroom dimensions

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

Hat


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

pulp


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

Leg


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


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

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

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

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

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


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

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

Edibility


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

Main differences edible chanterelles from inedible are:

  1. Hat color. Inedible chanterelles are bright orange, while edible ones are yellow.
  2. Hat shape. Not edible mushrooms have a clear circle shape.
  3. Leg. real mushroom has a thick leg, and inedible - thin.
  4. Smell. Inedible representatives of chanterelles have a vinegar smell.
  5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, real - in mixed or coniferous.
  6. Pulp. Edible chanterelles have yellow flesh, white in the center. Fake mushrooms have orange flesh.

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

Kinds

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


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

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


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

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

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

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


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

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

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

Similar species

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


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


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

Growing at home


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

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

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

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

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

Calorie content of chanterelles

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

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

The Kingdom of Mushrooms is diverse. For people there are edible and inedible mushrooms medicinal and edible. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is so called. They grow from early summer to mid-autumn, so they can be harvested several times per season.

Description and types of chanterelles

Chanterelle mushrooms include several varieties. Not all of them are edible. Distributed on the territory of Russia and Belarus. Thanks to special properties exported to Germany and France. Due to the immunity to the mushroom fly (it makes mushrooms wormy), the chanterelle is considered a kosher product for Jews.

Ordinary yellow chanterelles in Latin are called Cantharellus cibarius. The hat reaches a diameter of 12 cm. Colors from light yellow to orange. Pulp characteristics:

  • fleshy to the touch;
  • on a white cut;
  • yellow around the edges.

The inner surface of the cap is folded. The leg is difficult to separate from it. It grows mainly in deciduous and coniferous forests.

Less well known is the gray variety. Also edible mushrooms, painted in gray or black-brown tones. Distinctive features:

Distributed in America and the European part of Russia. Due to the unusual appearance it is rarely collected.

The cinnabar-red variety also belongs to the edible chanterelles. These mushrooms are pinkish or reddish in color. Small in size, with a cap diameter of up to 4 cm. They grow in the forests of America.

The medicinal properties of mushrooms are varied. They boost immunity and help fight colds. Thanks to chinommanosis, they are a good remedy from helminths. Large amounts of vitamin A contributes to the prevention of eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - this is far from the most full list ailments that this fungus successfully fights. Chinese doctors recommend that everyone who works at a computer regularly eat it.

Alcohol tinctures with fruiting bodies of mushrooms reduce the growth rate of cancer cells. The polysaccharide present in them actively fights the hepatitis virus.

IN traditional medicine used in the form of vodka tinctures. For their manufacture, mushrooms are dried and ground into powder. For 1 liter of alcohol take one tablespoon of powder.

The resulting mixture is thoroughly shaken and left for 10 days. Shake the bottle every day. You need to drink tincture every day, one tablespoon. The duration of the course of treatment depends on the disease.

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

Characteristic signs of a chanterelle

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

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

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

Color and umbrella

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

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

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

Leg and fragrance

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

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

Habitat halo

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

  • birch;
  • alder;
  • pine.

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

Russian birches help chanterelles survive dry seasons.

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

Popular varieties

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

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

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

Faceted Oak Lover

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

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

yellowing appearance

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

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

Bright Barker

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

The fungus loves oak forests and prefers to grow in both summer and autumn. The diameter of the cap ranges from 1 to 4 cm, and the leg in girth is 1-1.5 cm. external signs an ordinary member of his family.

Mushroom picker's favorite

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

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

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

gray treat

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

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

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

funnel representative

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

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

Chanterelles are not found in forests where blueberries grow.

Poison Doppelgangers

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

  • orange talker;
  • olive omfalot.

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

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

The omphalot mushroom has a very unpleasant pungent odor.

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

Significant differences

Edible mushrooms from toxic doppelgangers differ in a number of characteristics. Going to harvest the forest harvest of chanterelles, you should pay attention to:

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

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

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

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

- a very tasty and elegant mushroom, which got its name because of the bright red color, reminiscent of the color of egg yolk. There are also pale yellow chanterelles. The popular name for chanterelles is "roosters". These mushrooms often grow at night in places where they were not there the day before.

Chanterelles in the forest

There are many types of chanterelles known in the world. All of them belong to the Chanterelle family. For a long time, chanterelles were considered agaric mushrooms. Now they are classified as agaric. The most popular in our forests are the common chanterelle, or real, yellow ( Cantharellus cibarius), and chanterelle tubular, or funnel-shaped, autumn, winter ( Cantharellus tubaeformis).

The funnel fox is not as brightly colored as the common fox. The color of this species is more faded, yellowish-brown or gray-yellow. The leg of the funnel-shaped chanterelle is hollow. This mushroom grows in the forest even at the very end of autumn.

In the forests, there is often a tasty funnel-shaped gray chanterelle ( Craterellus cornucopioides), in which the turned outer edge is clearly visible. The pulp is thin, dark. After cooking, the mushroom becomes almost black. The British call the gray fox "horn of plenty", and the Germans - "the pipe of death."

Description of the common chanterelle (Cantharellus cibarius)

Hat. In young chanterelles ordinary (real, yellow) the hat is convex and almost smooth. Tiny button mushrooms have such a short stem that it is not visible at all. As they grow older, the "buttons" rise on the leg. Wavy edges appear on a flat hat, it becomes embossed. An adult chanterelle has a depressed central part on the cap, which makes the mushroom look like a funnel. The diameter of the cap of an adult chanterelle is often about 7 cm.

Records(more precisely, wrinkled outgrowths of the fruiting body) run down the cap to the stem, often to its base. It is more correct to call them outgrowths, because chanterelles do not belong to lamellar, but to non-lamellar mushrooms. It is worth noting that the mushroom practically does not change color when pressed.

Pulp. Yellowish-white, the color of the pulp in the places of the cut does not change. It is dense, crumbles a little, with a typical pleasant smell. Chanterelle is rarely wormy. A common myth is that this mushroom is never spoiled by worms. The number of chanterelle worms in chanterelles is really insignificant compared to other mushrooms. An aging chanterelle has not at all such tasty pulp as in young age. It becomes "rubber", easily absorbs moisture, so it quickly soaks.

Leg. Chanterelle ordinary has a solid leg without a cavity, which smoothly passes to the hat. The size of the legs of an adult chanterelle is highly dependent on the area in which the mushroom grows. So, in wetlands, the length of the leg often exceeds the average 8 cm.

Time and place of collection of chanterelles

Chanterelles appear already from. Grow massively from mid to late autumn. If the weather permits, then until. Especially a lot of them in wet summer. It is noticed that chanterelles are less likely than other mushrooms to be cyclical. They do not have such pronounced growth waves as many other mushrooms. It is said that many new chanterelles grow after thunderstorms.

Chanterelles are most often found in forests (coniferous and deciduous), they are also found on marsh hummocks. Chanterelles are especially fond of mossy areas without tall grass.

Chanterelles are one of the most "sociable" mushrooms. They often grow (more precisely, pour out) large groups. Many mushroom pickers know that a single growing chanterelle almost always indicates that others need to be looked for nearby.

Chanterelle false - an inedible counterpart of edible species of chanterelles

(Hygrophoropsi aurantiaca) often grows in open places in pine forests from August to October. The mushroom has an unpleasant smell. The inedible false chanterelle belongs to the agaric mushrooms (of the Svinushkovye or Pig family).

It can be distinguished by several signs. First of all, it is an unpleasant smell. The color of the hat is also striking. It is very bright, ocher-orange, not yellow. True, mushrooms growing in the mountains have a much paler color. Numerous plates of false chanterelle hats can have a reddish-orange color and a pinkish-yellow shade of flesh. The brittle leg of the mushroom at the very base is dark. Old faded mushrooms lighten and become reddish. The false chanterelle does not have such sinuous edges as the real and funnel chanterelle.

Chanterelle false ceased to be attributed to poisonous mushrooms. Previously, it was unanimously considered poisonous mushroom, so they didn’t even think about it, listing those edible mushrooms that were allowed by GOST in the preparation. Modern mushroom guides and reference books (especially translated books by foreign authors) often classify the false chanterelle as an edible mushroom, but of much worse quality than the common chanterelle. Celebrate possible cases indigestion after its use. Here is how the edibility of a chanterelle is determined by the false authoritative publication "Life of Plants" (volume two "Mushrooms"):

Chanterelle false, photo from Wikipedia

Cooking delicious and hearty dishes from chanterelles

Chanterelles are excellent mushrooms for cooking soups, frying, making sauces and juliennes. Chanterelles are salted and marinated. This mushroom keeps well in the freezer. They even dry it. At one time, publications appeared in various publications with information about the benefits of chanterelles. They said that chanterelles are very useful because of their medicinal properties in particular, the ability to arrest the growth of cancer cells. In addition, chanterelle pulp contains a record high amount of B vitamins, vitamin PP and trace elements (copper and zinc).

Chanterelles are one of the most delicious mushrooms. Here are some dishes that we prepare if we manage to harvest chanterelles in the forest. Otherwise, they have to be diluted with other mushrooms.

Chanterelles fried (stewed) in sour cream

famous mushroom dish are chanterelles in sour cream. They are cooked on Russian stoves, gas stoves, bonfires and served in restaurants.

There are many options for cooking chanterelles in sour cream. They are all delicious. Here is one of the most common "ideas" for cooking chanterelles with sour cream. Pre-boiled chanterelles are stewed for about half an hour in a saucepan under the lid. Then the mushrooms need to be salted, add the fried onions and sour cream, and then bring to a boil again. At the end, you can decorate the dish with herbs. Many people like it when onions are fried in lard rather than oil.

In my opinion, the most delicious are chanterelles, which are languishing for a long time (about an hour) with cream or sour cream. Before that, they are not boiled. At the end of cooking, put a little more fat sour cream, which is no longer allowed to boil.

Chanterelles baked with cheese

Occasionally I cook chanterelles baked with cheese. First I clean them, wash them well, cut them into pieces and boil them for about 5 minutes. After that, I drain the first water and stew the mushrooms in vegetable oil (under the lid) for 20-30 minutes. Then salt and shift them into a mold. Top with grated cheese mixed with mayonnaise. I put it in the oven for 15-20 minutes to bake. In the same way, a delicious casserole pie is prepared in a baking sheet. For him, boiled chanterelles are finely cut and laid out in the same layer (in height) as cheese with mayonnaise. The casserole is kept in the oven until a beautiful baked crust forms on the top level (cheese + mayonnaise).

Soup with chanterelles

popular different variants this soup. Pre-washed chanterelles are cut into pieces and added to onion, pre-chopped and lightly fried in vegetable (butter) oil or bacon. Add 2-4 teaspoons of water and simmer for about 30-40 minutes. After that, pour boiling water, salt and cook for another 15 - 20 minutes. Soup dressing can be pearl barley, flour (diluted in a small amount of water), grated carrots and diced potatoes. The soup is served with sour cream and herbs.

Chanterelles make a very beautiful and fragrant broth, so I prefer to cook rowing soup without first frying the onions. The first water (after boiling for several minutes) must be drained. Before serving the soup on the table, I add a lot of greens and sour cream to the soup pot.

The famous "Book of Tasty and Healthy Food" gives the following recipe for chanterelle soup:

Chanterelles (500 g) wash; chop 100 g of bacon, crush and simmer finely chopped onion in it for 10 minutes, so that it becomes semi-soft. Then combine mushrooms with onions and simmer for another 45 minutes. After that, pour 3 liters of boiling water, salt and boil for 30 minutes. Dilute a teaspoon of flour with sour cream and season with mushrooms. If desired, sprinkle with pepper to taste.

Chanterelles in batter

Our family loves this dish with chanterelles. It can be cooked with some other mushrooms as well. It is very easy to prepare. We need whole chanterelles boiled in salted water, freshly cooked batter, sunflower oil odorless and a tall frying pan with a lid. In order to make the batter tastier, mineral water can be added to the flour instead of water. Sometimes water is replaced with beer. The batter needs to be salted and peppered. Boiled chanterelles are lowered (one at a time) into it, after which they are laid out in a pan with heated vegetable oil(without smell) . Mushrooms are fried until a beautiful crust forms. Before serving, you can sprinkle greens or chopped garlic on top. Chanterelles in batter go well with mushroom soup.

Marinated chanterelles

This recipe has been in my recipe book for many years. Peeled and washed chanterelles (1 kg) should be boiled in salted water for 10-15 minutes. After that, the broth is drained using a colander. Then the mushrooms are boiled in new water for about 30 minutes. The liquid in which they were cooked will be needed to prepare the marinade. To do this, add 1 teaspoon to it (per 1 liter). granulated sugar, bay leaf, a few peas of allspice and 2 pcs. carnations. It is better to remove the bay leaf after 20 to 30 minutes, as the taste deteriorates if the leaf is left in the marinade after cooling. You can add 1 tablespoon of salt to the marinade. It remains to pour in the diluted vinegar (about 2/3 cup of 8% vinegar) and transfer the mushrooms to glass jars (along with the marinade). Keep in a cold place. It is dangerous to cover mushrooms with metal lids if the blanks are not eaten before the New Year. Otherwise, the chances of adding to the list of people with botulism increase.

Chanterelles stewed with apples

At the end I bring original recipe, which I wrote down in my notebook in order to try to cook chanterelles (russula or mushrooms) stewed with apples this year.

Ingredients: fresh chanterelles, russula or mushrooms - 500 g, butter- 2 - 3 tbsp. spoons, sour apples - 2 - 3 pieces, flour - 1 tbsp. spoon, decoction - 0.5 cups, sour cream - 0.5 cups, salt, dill or parsley.
Cut large mushroom caps into 2-4 parts, leave small ones whole, cut the legs into thin circles and stew with butter, a little before cooking. Add sliced ​​apples and simmer for a few more minutes. Mix flour with cold water, add to the mushrooms and cook until it thickens. Salt the mushrooms to taste, pour sour cream, bring to a boil and season with herbs (from the book by A.T. Zvonareva “The most delicious mushrooms from soups to salty in a barrel. Grandmother Agafya’s advice”).

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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. This type of mushroom for a long time they bypassed it - 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 cap of this pretty mushroom is 3 to 14 cm in diameter, yellow or orange and has 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 sunshine, therefore prefer grassy or shaded places.

However, for the germination of fruiting bodies requires a large number of moisture, so the fungus chooses clearings where there is a large amount of moss or litter that 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. Fruiting bodies do not germinate singly. 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. Therefore, this method is 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.