Common chanterelle (Cantharellus cibarius). Chanterelle mushrooms, real and false, types, photos and descriptions When and where chanterelles grow

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, 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, during the cooking of chanterelles, the sour taste of raw pulp disappears.

Classification

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

Botanical description

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

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

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

Spreading

The common chanterelle is ubiquitous in coniferous and mixed forests temperate climate. Prefers soils with damp moss, grass or forest litter. The fungus forms the so-called mycorrhiza with various trees: oak, pine, spruce, beech. Chanterelles grow in the form of fruiting bodies located in groups (often very numerous). Often these mushrooms can be found in forests in 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 prevents premature aging of the human body.

Application in traditional medicine

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

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

Historical reference

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

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

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 is a poisonous mushroom, widespread in the subtropics. It lives on dying deciduous trees, in particular, on oaks and olives.

Literature

1. Dodik, S. D. Mushrooms of 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.

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 color. 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 on sunlight, so they 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 massively bear fruit 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. Find them thanks bright color not difficult at all. 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 country house when such beauty can be hung on the street.

Drying in the cupboard

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 of 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 needed to fully prepared 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. Cases recorded allergic reactions which may 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.

Chanterelle mushrooms (from the Latin Cantharellus cibārius) are familiar to literally every fan of "quiet hunting", since this particular culture is one of the most popular delicacies and is in no way inferior to royal boletus mushrooms, mushrooms and champignons. Delicate pulp, rich aroma and attractive appearance of the fruiting bodies of the plant lure even the most inept mushroom pickers into the forest, because even children know that chanterelles make a different snack, and the mushroom is in perfect harmony with other products in dishes such as salads, soups, sauces . Experienced housewives stock up on mushrooms for the future, pickling and salting them for the winter.

Today we will consider the culture in more detail, having studied both the appearance, characteristics and useful properties of the fruit, as well as the scope of their application. In addition, we will talk about the existing varieties of representatives of the Lisichkov family.

Description and photo of the common chanterelle

A real or ordinary chanterelle is an edible yellow-orange mushroom. Grows throughout Russian Federation, preferring both coniferous and deciduous forest thickets. Outwardly, the culture resembles small, asymmetrical funnels with wrapped edges or an umbrella turned in the opposite direction by the wind. The cap is attached to a low, but rather fleshy stem, while there are no obvious boundaries at the “parts” of the fungus, the “support” smoothly connects to the “head”, forming an integral fruiting body. The color of the fungus can vary from bright orange to light yellow, depending on the age and habitat of each individual member of the family. The average size fruiting body - from 3 to 9 centimeters.
If you take the chanterelle in your hands, you can feel under your fingers the delicate and smooth surface of the mushroom, the skin of which is almost impossible to separate from the pulp.

The latter is painted in the same color as the surface of the fetus. If we consider the product from the point of view of cooking, the chanterelle is quite dense, fragrant, with a bright taste and elastic pulp.

home distinguishing feature culture we are considering - its surface resembles lamellar folds with veins. If you are unfamiliar with the "appearance" of the variety, please contact any search engine- The Internet will provide you with thousands of pictures of edible chanterelles.

The harvest period for orange delicacy is from early June to late October (the duration of the mycelium vegetation may vary depending on the climate of each individual region). Important conditions for the growth of the fungus - high humidity, it is desirable to have a stream or spring nearby.

When going to the forest for prey, choose a day after rain or heavy fog, the plant does not like drought with a scorching sun. Use the knowledge gained in practice, and also look for "groups" of red mushrooms, since the culture prefers to develop in colonies.

Composition and useful properties

In addition to rich taste and pleasant aroma, chanterelle mushrooms are famous for their rich chemical composition orange pulp. Fruiting bodies are considered very useful and nutritious, however, there are only 19 kcal per 100 grams of the product, which makes the product even more attractive, especially for those who are trying to lose weight.

Useful substances that make up the fungus we are considering:

• Vitamins of groups B, C, PP, E, D, A.
• Amino acids, trametonolinic acid.
• Poly-, di- and monosaccharides.
• Chitinmannose (a substance that affects insect larvae).
• Phosphorus, zinc, magnesium.
• Copper, manganese, iron.
• Ergosterol.
• natural antibiotics.
• Calcium, potassium, cobalt.

Medicinal properties

If we consider culture in terms of the effect of the product on the human body, chanterelles are useful:

• As a means of complex measures to restore vision.
• In diseases of the pancreas and liver.
• To fight tuberculosis.
• In the treatment of anemia (iron deficiency).
• To strengthen the immune system and the body as a whole (for the most part - the central nervous system).
• In the prevention of the occurrence of tumor diseases.

Benefits for the body

In addition to the above, mushrooms have an antibacterial, anti-inflammatory effect (recommended for bronchitis or tonsillitis), and are also used to get rid of helminths.

The plant has long been widely used by traditional healers, and in last years Based on natural raw materials, traditional medicines have also begun to be made.

Contraindications, use with caution

Like any other product, chanterelle mushrooms have their contraindications.

First of all, every gourmet should remember that any kind of mushroom is considered a heavy, indigestible food, chanterelles are no exception. It is necessary to eat forest fruits within reason, since uncontrolled "eating" can threaten with serious malfunctions in the gastrointestinal tract. It is worth completely abandoning the product for people suffering from chronic diseases of the above-mentioned gastrointestinal tract, that is, digestion.

A separate group of people who are not recommended to eat any kind of mushrooms are children whose age has not reached 5-6 years. The same applies to the elderly, debilitated people, as well as women who are in an "interesting" position or breastfeeding.

With caution, you can eat mushrooms for allergy sufferers, and for those who have an individual intolerance to one or more components of other mushroom cultures.

There are no other warnings, the main thing is to know the measure.

The use of the fruiting bodies of the plant

Let's pay a little attention to the areas of life used by chanterelles.

First of all, it's cooking.

As we noted earlier, the mushrooms we are considering are incredibly fragrant and palatable. experienced housewives and good cooks adapted to boil, fry, salt, marinate and even dry the delicacy. In addition to independent dishes, chanterelles harmonize perfectly in salads, sauces, soups and pastries. An ideal simple side dish for the product is potatoes, rice, pasta or buckwheat. As for seasonings and spices for piquancy, the taste of chanterelles is even brighter if you add pepper, bay leaf, dill, celery or clove inflorescences to them.

Chanterelles in medicine

Traditional healers, healers and representatives of traditional pharmaceutics are firmly convinced that chanterelles bring great benefits. human body. From the fruiting bodies of the plant make tinctures, extracts, tablets, ointments. Such remedies are useful for visual impairment, fungal or other skin lesions, infection with worms, as well as for diseases of the liver and respiratory tract. As for more severe ailments, the plant is useful in combination with other medicines in the treatment of sarcoma, tuberculosis, and tumor neoplasms. Got sick with SARS or tonsillitis? Mushrooms will help you get back on your feet much faster.

Fighting obesity or being slightly overweight

Like any other mushrooms, chanterelles perfectly satisfy the feeling of hunger, while only 100-150 grams are enough to eat them. Due to the low calorie content, the product will not “be deposited” in the body, which means it will not add centimeters to the sides. People who practice diets for weight loss are well aware that high-calorie meat can be replaced with mushrooms - it is enough to consume the product two to three times a week so that the body receives the required amount useful substances and minerals. If the diet is “conjugated” with medical recommendations (for example, in case of digestive failures), it is best to give preference to boiled or stewed fruiting bodies. For several months of using such a “menu”, you can get rid of 3-7 unwanted kilograms (individually, since the metabolism of all people is different).

Chanterelles in cosmetology

In addition to traditional medicine, the fruits of the culture we are considering are in demand in cosmetology. For example, dried, powdered chanterelles are an important ingredient in anti-aging, moisturizing, toning creams / ointments. Extracts or alcohol tinctures based on the forest gift are also effective in skin care. The nutrient can be purchased at a pharmacy or prepared independently, the Internet contains a large number of relevant recipes.

Of course, for each of the "cases" described, a certain, useful variety of chanterelles is needed. That is why further we will consider the most famous edible chanterelles from more than 60 members of the family.

Useful types of chanterelles that you can eat

In order not to harvest poisonous mushrooms, each "hunter" must have an idea about the edible mushrooms growing in his region. Since the topic of today's article is chanterelle mushrooms, our goal is to find out which fruiting bodies of this family can be put in a basket and brought home. So let's get started:

Common fox or cockerel

The most common type of culture, which we talked about at the very beginning (we will not repeat ourselves, see the description and characteristics above).

velvety

mushroom found in deciduous trees warm regions of Europe, and very rarely. Suitable for eating. The main distinguishing feature is a tiny hat (up to 5 centimeters) and the same small leg. The shape is convex at first, becoming funnel-shaped as it ages. The flesh is light orange, identical to the skin. The taste is pleasant, with a slight sourness, it is used in many areas of cooking. An inexperienced collector will most likely not distinguish a velvety mushroom from the “original”, but the plant does not pose a danger, so a mistake in this case is not terrible.

faceted

It grows in Africa, Malaysia and North America. It can develop both in groups and independently. The growing season is from June to October. The leg with the hat also "merge" with each other. The optimal size is from 3 to 11 centimeters. The hat differs significantly from the cockerel, since its surface is painted bright yellow, and the shape is more like an uneven dish. The skin is smooth. The folds are not pronounced.

cinnabar red

Differs in red-scarlet color and small size. The average diameter of the cap is 2-4 centimeters, the height of the stem does not exceed 4 cm. The flesh is dense, elastic, fibrous and fleshy. The shape is uneven, semi-concave, with smooth folds. Prefers to grow in the deciduous thickets of North America.

gray fox

Very unusual mushroom, scaring off non-professionals with its gloomy, dark color. The diameter of the "head" is 1-7 centimeters, the thin flesh slowly develops into a hollow leg. The shape of the hat is an asymmetrical circle, with a recess in the center and curved, contrasting edges (usually they are lighter, resembling a border). Folded hymenophore. If the pulp is damaged, the mushroom acquires a brownish tint. The fruit bodies of the gray chanterelle do not have a strong smell or bright taste, but are an excellent "additive" to complex dishes. The mushroom is not popular, so few people risk eating it.

funnel

The second name is tubular. The ideal habitat is coniferous or mixed forests of the European part of the mainland. It is distinguished by a beige-gray color, scaly skin and bitter flesh. Outwardly, the funnel fox may resemble winter honey agaric, but the delusion is instantly dissipated, as soon as you see the back of the hat. The leg is thin, no more than 10 mm in diameter, while it is quite high, it grows up to 8 centimeters. The hat is small, the edges are uneven, it grows up to 7 cm. It is popular with lovers of bitter and spicy dishes.

We examined the most common, edible varieties of chanterelles. It remains to pay attention to the false twins of the plant - it is with them that negligent collectors very often confuse the common chanterelle.

false chanterelles

The common chanterelle is famous for its huge number of inedible, or frankly poisonous counterparts. Consider two types of mushrooms that most closely resemble the culture we are studying.

Orange talker

Twin edible variety, which can lead to food poisoning if eaten. It disguises itself as a forest delicacy with a bright orange color of the fruiting body. To recognize the "deceptive" mushroom, you need to pay attention to the color "uniformity" - the middle of the talker may be darker than the edges, and dubious spots are often visible on the surface. Also, the inedible plant is distinguished by more even edges of the cap and a thin stem, visually separated from the "head". Most often, it grows apart, in contrast to a healthy delicacy that prefers to develop in groups. When damaged, the color of the pulp remains the same, while the smell can hardly be called pleasant. A sure way to recognize a false mushroom, cut a specimen and check it for worminess - chanterelle twins do not contain chitinmannose, which means fruiting bodies are often affected by pests.

poisonous mushroom of the Negniuchnikov family, the use of which can lead to serious intoxication of the body. "Equipped" with an impressive, dense convex hat, becomes flat as it ages, with a small tubercle in the middle. The color is reddish-yellow, bright, sometimes with brown tones. The surface is smooth, shiny, in adults it darkens and becomes covered with a web of small cracks. The leg is firm and solid. The inner side of the "head" is strewn with wide, chaotic plates. The smell is repulsive, with putrid notes. Grows in colonies.

Not every fan of "silent hunting" is able to distinguish a useful delicacy from insidious twins. In such cases, mushroom pickers should remember the only "golden" rule of the forest - "if you are not sure about the mushroom you have found, you should not cut it and put it in a basket."

Processing and storage of edible chanterelles

At the end of our article, we will pay attention to the processing and preparation of the delicacy we are considering, because any fresh mushroom has short term shelf life, and there are many who want to stock up on a tasty product.

The fact is that even chanterelles just brought from the forest can be stored exclusively in the refrigerator, no longer than 24 hours. That is why it is recommended to process the harvested crop immediately.

Proper cleaning of forest gifts

• Returning from the "quiet hunt", carefully sort out the harvested crop and get rid of damaged, spoiled, old mushrooms.
• Clear the remaining fruits of the earth, leaves and forest debris.
• In order not to damage the product, use a damp cloth, then gently rinse the chanterelles under a thin stream of running water.
• Pay attention to records reverse side hats, usually it is in them that grains of sand and earth get stuck.
• If your harvest is bitter (typical of some varieties of chanterelles), soak the fruits in cold water or fresh milk for at least 60 minutes.

Mushrooms are ready for further manipulations.

Why is the pulp of the fruit bitter

If you find that the found delicacy is bitter, do not despair - this is not at all an indicator that the product is inedible. The fact is that chanterelles can be bitter for several reasons:

• After a hard freeze.

• Your region has experienced a prolonged drought, the mushrooms did not have enough moisture.
• Mushrooms grew among coniferous crops, and the soil was covered with moss.
• The old representatives of the family got into your basket.
• The collection was carried out in an area with poor ecology or nearby industries (in this case, it is better to get rid of mushrooms, as they could absorb toxins from the environment).

The first four reasons are not a threat to health, but it is better to give preference to the collection of young, barely opened specimens.

Popular ways to prepare the delicacy we are considering

As we found out earlier, chanterelles cannot boast long term storage. On this basis, it follows that the product must be cooked or thermally processed in the first 24 hours after harvest.

We present to your attention the most popular ways to increase the shelf life of the product.

Cooking

It is believed that it is best to pre-boil any mushroom, and only then fry, salt, pickle or add to any dishes. This rule primarily applies to chanterelles, since it is after treatment with boiling water that the fruiting bodies of plants lose their bitterness. If you want to cook chanterelles for dinner or stock them up for future use, boil them on the stove or using a slow cooker, and then use them according to the previously planned “scenario”.

frying

You can fry chanterelle mushrooms both raw and boiled. Cut the fruits into equal pieces and safely send them to a hot frying pan with oil. You will notice how at first all the juice evaporates from the product, and then the mushrooms begin to fry and exude a pleasant aroma. The optimal cooking time for treats is 30-40 minutes. Ideal additional ingredients - onion, pepper, salt, dill and sour cream.

Watch the video on how to fry mushrooms deliciously.

Drying

If you decide to dry the harvested crop, it is important that it does not come into contact with water. Clean the fruits with a napkin or a damp cloth, then hang the “mushroom beads” in a warm room or place the treat in the oven (you can use a special dryer). Check the condition of the product every hour, if you overexpose the chanterelles, the raw materials will literally crumble in your hands, and will also lose a significant part of the useful elements.

Pickled

Chanterelles can also be marinated by twisting them into sterile jars. There are a lot of pickling recipes, because each housewife optimizes the “sequence” of actions and ingredients for her own, individual preferences. If speak about classic recipe pickling, mushrooms are boiled in salted water with the addition citric acid, after which they are laid out in jars and filled with liquid with vinegar, salt and seasonings. It is very important to re-sterilize already filled jars, this will eliminate the risk that the snack will spoil or become moldy.

The product can be salted

Such preparation does not take much time, you just need to mix boiled or soaked fruit bodies with a few grams of food lemon and big amount salt. Garlic, onion, pepper, currant, dill or cloves can be added as desired. The appetizer is placed under oppression and aged for 48 hours, after which you can serve the dish on the table or roll it into jars.

Some housewives prefer to ferment chanterelles for the winter.

fans at this method little preparation, but they are all there:

1. Clean the mushrooms from debris, rinse under running water.
2. Cut the fruits into equal parts.
3. Prepare a solution of water, salt and citric acid, boil the liquid.
4. Add chanterelles, boil for 15-20 minutes.
5. Throw the product in a colander, rinse, wait until excess moisture drains.
6. Prepare the solution again: 2 liters of water + 10 tablespoons of salt + 4 tablespoons of sugar + 40 grams of fermented milk whey. Boil. Judge up to 35-40 degrees.
7. Distribute the mushrooms in pre-sterilized jars, fill with a solution. Stopper.

The dish will be ready in three days. As for freezing cockerels, you can send them to the cold boiled, fried and raw. The optimal storage container is food containers or plastic bags. Shelf life - 8-10 months.

We looked at how to recognize, process, cook and store chanterelles, and also studied how a forest product is useful. Going for prey to nature, remember that gathering requires attentiveness and at least minimal knowledge about the culture for which the "hunt" is planned.

Chanterelle mushroom photo and description will help children write essays and prepare for the lesson.

Chanterelle mushroom short description

Among other mushrooms, chanterelles stand out for their bright orange-yellow color, and also for the fact that their cap and stem form a single whole. The hat is smooth irregular shape, with wavy edges. Separating the skin from the pulp is not easy. The pulp itself is fleshy, whitish-yellow, sour in taste, has the smell of dried fruit. The stem is dense, sometimes slightly lighter than the cap, narrower at the bottom than at the top. Thanks to the substances they contain, these mushrooms are never wormy.

Chanterelle mushrooms description for children

IN big family chanterelle forest mushrooms are easy to recognize. Due to the characteristic appearance and bright coloring, they are difficult to confuse with any other mushrooms and are quite easy to find in the forest. Children especially like to look for these mushrooms, their red color is reminiscent of a fox coat. The average height of the red forest beauty fox is 4-6 centimeters, the diameter of a fashionable hat is 5-8 centimeters.

The hat of an adult chanterelle resembles a funnel with wavy edges, which gradually narrows to the bottom and smoothly passes into the leg. Both the cap and stem of this mushroom are painted in the same color, which is usually compared with the color of a fox coat. But you can still compare it with the color of an egg yolk.

You can find chanterelles in any forest, most of all they grow where spruce and pine grow, but you can also find them near oak or beech. As a rule, chanterelles hide under fallen and rotten leaves, and in coniferous forests they prefer wet moss. These mushrooms usually grow in groups, so after finding one chanterelle, you should carefully look for its neighbors somewhere nearby.

Yellow, elegant chanterelles always grow big families. Young ones are convex, neat, even, like buttons, sewn to the ground in a row. Older - with a high already leg, but with an even, still flat hat, fleshy, dense, what a mushroom picker needs. And the smell! Special, chanterelle, you can’t confuse it with anything. With your eyes closed, only by smell you can distinguish chanterelles from any mushrooms. In one of the books about mushrooms, I read: "The smell of a birch leaf with an admixture of mint." Beautifully said, but whether it is true, judge for yourself. The elastic body of chanterelles in old age becomes rubbery in dry weather, flabby in wet weather. The hat takes the form of a funnel with uneven, winding, and even completely torn into separate blades edges. Chanterelles are loved by the people for their inability to worm. For some reason, mushroom flies bypass them. But here is a hard wireworm in this mushroom can be found. Another thing that chanterelles are good for is that they are unpretentious to weather conditions. They can be found at the height of summer, when in the forest there is an inter-mushroom - a gap in time between mushroom waves, layers. Chanterelles are not afraid of either dry days or excessive dampness. Chanterelles begin to grow quite early, in June, but still later than the first boletus and boletus. However, it is different in different areas. But they immediately pour out in huge heaps, stripes, circles.

Chanterelles ( Cantharellus) - mushrooms that belong to the department of basidiomycetes, class agaricomycetes, order cantarellaceae, family chanterelles, genus chanterelles. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.

Chanterelles (mushrooms): description and photo

The body of the chanterelles is shaped like the body of the cap mushrooms, but the cap and leg of the chanterelles are one whole, without visible borders, even the color is approximately the same: from pale yellow to orange. The cap of the chanterelle mushroom is from 5 to 12 centimeters in diameter, irregular in shape, flat, with wrapped, open wavy edges, concave or depressed inward, in some mature individuals it is funnel-shaped. In the people, such a hat is called "in the form of an inverted umbrella." To the touch, the cap of the chanterelle is smooth, with a hard-to-remove skin.

The pulp of chanterelles is fleshy and dense, fibrous in the area of ​​​​the leg, white or yellowish color, has a sour taste and a slight smell of dried fruits. When pressed, the surface of the fungus becomes reddish.

The chanterelle leg is most often the same color as the surface of the cap, sometimes somewhat lighter, has a dense, smooth structure, uniform in shape, slightly narrowed towards the bottom, 1-3 centimeters thick, 4-7 centimeters long.

The surface of the hymenophore is folded, pseudoplastic. Represented by wavy folds falling down the leg. In some species of chanterelles, it can be veiny. The spore powder is yellow in color, the spores themselves are ellipsoidal, 8 * 5 microns in size.

Where, when and in what forests do chanterelles grow?

Chanterelles grow from early June to mid-October, predominantly in coniferous or mixed forests, near spruces, pines or oaks. They are more common in damp areas, in temperate forests among grass, in moss, or in a pile of fallen leaves. Chanterelles often grow in numerous groups, appear en masse after thunderstorms.

Chanterelle species, names, descriptions and photos

There are over 60 types of chanterelles, many of which are edible. Poisonous chanterelles do not exist, although there are inedible species in the genus, for example, a false chanterelle. This fungus also has toxic doppelgangers- for example, mushrooms of the genus Omphalote. Below are some varieties of chanterelles:

• Chanterelle ordinary (true chanterelle, cockerel) ( Canthar ellusciba rius)

The common chanterelle grows in deciduous and coniferous forests in June, and then from August to October.

• Chanterelle gray ( Cantharellus cinereus)

Edible mushroom gray or brown-black. The hat has a diameter of 1-6 cm, the height of the stem is 3-8 cm, the thickness of the stem is 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center, the edges of the cap have an ash-gray tint. The pulp is elastic, gray or brownish. The hymenophore is folded. The taste of the mushroom is inexpressive, without aroma.

The gray fox grows in mixed and deciduous forests from late July to October. This mushroom can be found on the territory of the European part of Russia, Ukraine, America and countries Western Europe. The gray fox is known to few, so mushroom pickers avoid it.

• Chanterelle cinnabar red ( Cantharellus cinnabarinus)

An edible mushroom that is reddish or pinkish red in color. The cap diameter is 1-4 cm, the height of the stem is 2-4 cm, the flesh is fleshy with fibers. The edges of the cap are uneven, curved, the cap itself is concave towards the center. The hymenophore is folded. Thick pseudoplates are pink. Spore powder is pink-cream.

The cinnabar chanterelle grows in deciduous forests, predominantly oak groves, in eastern North America. The mushroom picking season is summer and autumn.

• Chanterelle velvety ( Cantharellus friesii)

edible, but rare mushroom having a cap of orange-yellow or reddish color. The color of the legs is from light yellow to light orange. The cap diameter is 4-5 cm, the height of the stem is 2-4 cm, the diameter of the stem is 1 cm. The cap of a young mushroom has a convex shape, which turns into a funnel-shaped one with age. The flesh of the cap is light orange when cut, whitish-yellowish in the stem. The smell of the mushroom is pleasant, the taste is sour.

The velvety chanterelle grows in the countries of southern and of Eastern Europe, in deciduous forests on acidic soils. Harvesting season is from July to October.

• Chanterelle faceted ( Cantharellus lateritius)

Edible mushroom orange- yellow color. The fruiting body has dimensions from 2 to 10 cm. The cap and stem are combined. The shape of the cap is carved with a wavy edge. The pulp of the mushroom is thick and dense, has a pleasant taste and aroma. The diameter of the stem is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder has a yellow-orange color, like the fungus itself.

The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, Malaysia, singly or in groups. You can collect chanterelle mushrooms in summer and autumn.

• Chanterelle yellowing (Cantharellus lutescens)

Edible mushroom. The diameter of the cap is from 1 to 6 cm, the length of the leg is 2-5 cm, the thickness of the leg is up to 1.5 cm. The cap and the leg are a single whole, like in other types of chanterelles. The upper part of the cap is yellow-brown, with brown scales. The stem is yellow-orange. The pulp of the mushroom is beige or light orange, has no taste and smell. The spore-bearing surface is most often smooth, rarely wrinkled, and has a beige or yellow-brown tint. Spore powder is beige-orange.

The yellowing chanterelle grows in coniferous forests, on moist soils, bears fruit until the end of summer.

• Chanterelle tubular (funnel chanterelle, tubular cantarell, tubular lobe) ( Cantharellus tubaeformis)

An edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, a stem diameter of 0.3-0.8 cm. The cap of a chanterelle has the shape of a funnel with jagged edges. The color of the cap is grayish-yellow. It has dark velvety scales. The tubular leg is yellow or dull yellow. The flesh is firm and white, with a slight bitter taste and a pleasant smell of earth. The hymenophore is yellowish or bluish-gray in color, consists of rare brittle veins. Beige spore powder.

Trumpet chanterelles grow mainly in coniferous forests, sometimes found in deciduous forests in Europe and North America.

• Chanterelle Cantharellus minor

An edible mushroom similar to the common chanterelle, but smaller in size. The diameter of the cap is 0.5-3 cm, the length of the stem is 1.5-6 cm, the thickness of the stem is 0.3-1 cm. The cap of a young mushroom is flat or convex, in a mature mushroom it becomes vase-like. The color of the cap is yellow or orange-yellow. The edge of the cap is wavy. The flesh is yellow, brittle, soft, with a barely perceptible aroma. The hymenophore has the color of a cap. The color of the stem is lighter than that of the cap. The stem is hollow, tapering towards the base. The spore powder is white or yellowish in color.

These mushrooms grow in deciduous forests (most often oak) in eastern North America.

• Chanterelle Cantharellus subalbidus

An edible mushroom that is whitish or beige in color. Turns orange when touched. Wet mushroom takes on a light brown hue. The cap diameter is 5-14 cm, the height of the stem is 2-4 cm, the thickness of the stem is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, becoming funnel-shaped as the mushroom grows. Velvet scales are located on the skin of the cap. The pulp of the mushroom has no aroma and taste. The hymenophore has narrow folds. The leg is fleshy, white, uneven or smooth. Spore powder is white.

Cantharellus subalbidus grows in the northwestern part of North America, found in coniferous forests.

False chanterelles: description and photo. How are they different from edibles?

There are 2 types of mushrooms with which you can confuse an ordinary chanterelle:

1. Orange talker (inedible mushroom)
2. Omphaloth olive (poisonous mushroom)

The main differences between an edible chanterelle and a false one:

1. The color of an ordinary edible chanterelle is monophonic: light yellow or light orange. False chanterelle usually has brighter or lighter colors: copper red, bright orange, yellowish white, ocher beige, reddish brown. The middle of the cap of the false chanterelle may differ in color from the edges of the cap. On the hat of the false chanterelle, spots of various shapes can be observed.
2. The edges of the cap of a real chanterelle are always torn. The false mushroom often has smooth edges.
3. The leg of a real chanterelle is thick, the leg of a false chanterelle is thin. In addition, in an edible chanterelle, the hat and leg are a single whole. And in a false chanterelle, the leg is separated from the hat.
4. Edible chanterelles always grow in groups. False chanterelle can grow singly.
5. Smell edible mushroom pleasant as opposed to inedible.
6. When pressed, the pulp of the edible chanterelle turns red, the color of the false chanterelle does not change.
7. Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.

False fox or orange talker

Calorie content of chanterelles

The calorie content of chanterelles per 100 g is 19 kcal.

How and how long can fresh chanterelles be stored?

Mushrooms should be stored at a temperature not exceeding +10°C. Freshly harvested chanterelles cannot be kept for more than a day, even in the refrigerator. It is best to start processing them immediately.

How to clean chanterelles?

Mushrooms must be cleaned of debris and damaged mushrooms should be separated from whole ones. Forest debris is removed with a hard brush or soft cloth (sponge). Dirt does not stick to the surface of the chanterelles so strongly that it needs to be cleaned off with a knife. The rotten, softened and damaged parts of the fungus are cut off with a knife. Rubbish is removed from the plates with a brush. This is especially important for subsequent drying.

After cleaning, the chanterelles should be washed well, paying special attention to the cap plates. Usually they are washed in several waters. If a bitter taste is suspected, the mushrooms are soaked for 30-60 minutes.

Why are chanterelles bitter and how to remove bitterness?

There is a natural bitterness in chanterelles, for which they are especially appreciated in cooking and because of which various insects and pests do not like them. Bitterness increases if the mushrooms are not processed immediately after harvest, as well as under the influence of the natural factors listed below. Chanterelles collected can have a bitter taste:

• in hot dry weather;
• under coniferous trees;
• in moss;
• next to busy highways and environmentally dirty industrial enterprises;
• overgrown mushrooms;
• false foxes.

It is best to collect and cook young mushrooms with unopened caps. The probability of bitterness in them will be low.

So that the chanterelles do not get bitter, they can be soaked for 30-60 minutes, and then boiled, draining the water after cooking. By the way, you can boil not only in water, but also in milk.

It is better to freeze boiled mushrooms: firstly, it turns out to be more compact, and secondly, when boiled, they will not taste bitter. If you have frozen fresh chanterelles, and after defrosting you find that they are bitter, try the following:

• boil the mushrooms in boiling salted water. You can add a couple of pinches of citric acid. The bitterness will turn into water, which you then drain.

How to cook and store chanterelles. Cooking methods

In Russia, the chanterelle genus is represented by 4 species. All of them are edible and tasty mushrooms that have long been used in cooking.

• From the point of view of blanks, the most interesting is common chanterelle, or real. It is eaten boiled, fried, pickled, pickled and salted.
• Chanterelle gray- a very tasty, albeit unsightly-looking mushroom. It goes for making sauces, soups, good in dried form. Both fresh and dried gray chanterelles are used as an additive to various dishes.
• Chanterelle yellowing good both in different dishes and in preparations for the winter. It is canned, pickled, dried. Powdered dry chanterelles make amazing soups and sauces.
• Chanterelle velvety- a very rare mushroom, it is better not to pick it so that it does not completely disappear from nature.

Chanterelles can:

• cook

Cut large chanterelles into slices and cook after boiling over reduced heat for 15-20 minutes. You can boil not only in enameled dishes, but also in a slow cooker or microwave oven. If you eat mushrooms immediately after cooking, then the water must be salted. In this case, the broth can be used to prepare various dishes. If after boiling you will fry chanterelles, then it is wiser to leave the water unsalted so that mineral salts do not come out of the mushrooms. In this case, you do not need to cook them for more than 4-5 minutes. First, rinse the dried chanterelles several times in warm water, and then soak in cold water for 2-4 hours. After that, put them to boil in the same water. Let them boil for 40-60 minutes.

• fry

It is not necessary to boil the chanterelles before frying. But if you want the mushrooms to definitely not be bitter, it is better to boil them, draining the water after cooking.

Before frying, mushrooms need to be cut: the cap into equal slices, the leg into circles. Since mushrooms contain 90% water, and at a temperature of 60-70 ° liquid leaves the fruiting bodies, they begin to fry only after this juice has evaporated. In a frying pan, fry finely chopped onion in oil, then put the chanterelles and fry until the released moisture has evaporated. Then salt, if desired, add sour cream and simmer until cooked for 15-20 minutes. Chanterelles can also be baked and stewed.

• salt

In different sources, salting chanterelles is treated differently. Some say that these forest dwellers are good in any form, except for salty ones. Others give different salting recipes and argue that salted chanterelles have a right to exist. They say that chanterelles prepared in this way are somewhat harsh and inexpressive in taste.

Chanterelles are salted in a cold and hot way. For cold salting, mushrooms are washed and soaked for a day in water with salt and citric acid (per liter of water: 1 tablespoon of salt and 2 grams of citric acid). You don't need to boil them. The chanterelles, dried after soaking, are laid out in prepared dishes: enameled, wooden or glass. First, the bottom of the container is sprinkled with salt, after which the mushrooms are laid out with hats down in layers of 6 cm, sprinkling each of them with salt (50 g of salt per kilogram of chanterelles), dill, chopped garlic, currant leaf, horseradish, cherry, cumin. Mushrooms are covered from above with a light cloth, the dishes are covered with a lid that freely enters into it and pressed down with oppression. 1-2 days kept warm for fermentation, then taken out in the cold. You can eat chanterelles after 1.5 months from the moment of salting.

• marinate

Marinated chanterelles with subsequent pasteurization. Before harvesting, the fruiting bodies of common chanterelles must be thoroughly cleaned and washed. Cut large mushrooms into 4 pieces, leave small ones whole. For 15 minutes they are boiled in salt water with citric acid. Hot chanterelles are laid out in prepared jars and poured with marinade so that 2 cm is left to the edge of the jar. On top, you can add onion rings, laurel leaves, pieces of horseradish root. Covered jars are pasteurized for 2 minutes - this is the optimal time for preserving B vitamins in mushrooms. Pickled chanterelles should be stored at a temperature of 0 to 15 ° in a dry cellar.

Marinated chanterelles without pasteurization. First, the mushrooms are boiled in salt water for about 15 minutes. Then prepare the marinade - boil water with the addition of salt and vinegar. Mushrooms are placed in a boiling marinade and boiled for 20 minutes. 3 minutes before the end of cooking add spices and sugar. Chanterelles are laid out in sterilized jars, poured with the marinade in which they were boiled, and rolled up.

• sour

Washed chanterelles are cut into equal slices. Water is poured into the pan, put (for 1 kg of chanterelles) 1 tablespoon of salt, 3 g of citric acid. Bring to a boil and then add the mushrooms, cook for 20 minutes. At the same time, they are stirred and the resulting foam is removed. Then the mushrooms are thrown into a colander, washed cold water and discuss. Bring the filling to a boil, but do not boil: take 5 tablespoons of salt and 2 tablespoons of sugar per liter of water. Cool the solution to 40°C. Add whey skimmed sour milk (20 g per 1 liter of solution). Three-liter jars are filled with mushrooms, poured with prepared liquid. Keep warm for three days, and then take out to the cold.

• dry

Healthy, unwashed, but well-peeled mushrooms are cut into slices 3-5 mm thick along the fruiting body. Sliced ​​chanterelles are placed on a drying board or in a special dryer so that they do not touch each other. Chanterelles can be dried in well-ventilated rooms, outdoors (in the shade or in the sun), in a dryer, in an oven, in an oven.

First, the mushrooms are dried at a low temperature (60-65 °) so that the juice does not flow out of them, and then at a higher temperature. When drying mushrooms in the sun, it is important to ensure that dew and rain do not get on them. Chanterelles are considered well dried if the mushroom slices crumble finely between the fingers. Store dried chanterelles in tin, glass or plastic containers with tight fitting lids.

How to freeze chanterelles for the winter?

Before freezing, the mushrooms must be thoroughly washed and dried well, laid out on a cloth. You can freeze fresh, boiled, baked and fried chanterelles. Fresh (raw) mushrooms may taste bitter after defrosting. Therefore, before freezing, it is better to boil them in water or milk, fry in solid butter or bake in the oven.

Prepared and dried mushrooms can be put into freezer bags, food containers made of polymers, metal or glass, in the latter case filling the containers by 90%. Close tightly so that the products do not come into contact with air. Store in a freezer at -18°C for one year.

You need to defrost mushrooms on the bottom shelf of the refrigerator at a temperature of + 4 ° C. To defrost, do not heat them or pour boiling water over them. In addition, thawed mushrooms cannot be re-frozen. If they accidentally thawed due to a breakdown in the refrigerator, and you want to freeze them again, then this can be done by pre-boiling or frying the mushrooms.

• The chinomannose contained in chanterelles helps to cope with helminths that have infected a person. However, this polysaccharide is destroyed during heat treatment already at 50 ° C, and salt kills it during salting. Therefore, herbalists advise using an alcohol infusion of chanterelles for treatment.
• The pharmacy sells the drug "Fungo-Shi - chanterelles", intended for the treatment of helminthiasis. Chanterelle medicine was developed by Russian scientists and tested in Russia and abroad.
• The antibiotic contained in the composition of chanterelles blocks the development of tuberculosis bacillus.
• Chanterelles often grow in the form of "witch rings". In ancient times, European peoples mystified such phenomena. They attributed the appearance of the rings to the covens of witches, the tricks of the elves. Now scientists explain this by the fact that the spore that fell to the ground forms a mycelium, which grows evenly in all directions, forming an even circle. And the middle part of the mycelium gradually dies off.
• The name "chanterelle" did not come from the word fox. The name of mushrooms comes from the Old Russian adjective "fox" - yellow. Both the animal and the mushroom are named for their color.
• Although there are vitamins in mushrooms, they are completely destroyed during cooking. The exception is pickled mushrooms rich in vitamin C.
• If a pine or birch grows near the house, then you can try to grow your chanterelles under them. Mash mushroom caps, put them, without burying, on the surface of the soil near the tree, water and mulch on top with pine needles or birch leaves.
• Chanterelles contain the highest amount of fat in comparison with other mushrooms - 2.4%. Fats in mushrooms are concentrated mainly in the spore-bearing layer, in chanterelles - in the plates.