Chanterelles (lat. Cantharellus) - mushrooms that belong to the department Basidiomycetes, Agaricomycetes class, Cantarella order, Chanterelle family, Chanterelle genus. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.
Chanterelles - description
The body of chanterelles in shape resembles the body of cap-pedunculate mushrooms, however, the cap and leg of the chanterelles are one whole, without visible boundaries, even the color is about the same: from pale yellow to orange. The cap of the chanterelle mushroom is 5 to 12 centimeters in diameter, irregular in shape, flat, with curled, open wavy edges, concave or depressed inward, in some mature individuals it is funnel-shaped. People call such a hat "in the shape of an inverted umbrella." The chanterelle cap is smooth to the touch, with a hard-to-peel skin.
The flesh of chanterelles is fleshy and dense, fibrous in the area of the leg, white or yellowish in color, has a sour taste and a weak smell of dried fruits. When pressed, the surface of the mushroom turns reddish.
The leg of the chanterelle 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 to the bottom, 1-3 centimeters thick, 4-7 centimeters long. The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds falling along the leg. In some species of chanterelles, it can be venous. The spore powder has a yellow 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, mainly in coniferous or mixed forests, near spruces, pines or oaks. They are found more often 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 species of chanterelles, many of which are edible. Poisonous chanterelles do not exist, although there are also inedible species in the genus, for example, the false chanterelle. Also, this mushroom has poisonous counterparts - for example, mushrooms of the genus omphalot. Below are some of the varieties of chanterelles:
Common chanterelle
Gray chanterelle (lat.Cantharellus cinereus)- an edible mushroom of gray or brown-black color. The hat has a diameter of 1-6 cm, a leg height of 3-8 cm, and a leg thickness of 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center; the edges of the cap are ash gray. The flesh is firm, gray or brownish in color. The hymenophore is folded. The taste of the mushroom is inexpressive, without aroma. The gray chanterelle grows in mixed and deciduous forests from late July to October. This mushroom can be found in the European part of Russia, Ukraine, America and Western Europe. The gray chanterelle is known to few, so mushroom pickers avoid it.
Cinnabar red chanterelle
Cinnabar red chanterelle (lat.Cantharellus cinnabarinus)- Edible mushroom of reddish or pinkish-red color. The diameter of the cap is 1-4 cm, the height of the leg 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 pseudo-plates are pink. Spore powder pink-cream. The cinnabar chanterelle grows in deciduous forests, mainly oak groves, in eastern North America. The mushroom picking season is summer and autumn.
Chanterelle velvety
Chanterelle velvety (lat.Cantharellus friesii)- an edible but rare mushroom with an orange-yellow or reddish cap. The color of the leg is from light yellow to light orange. The diameter of the cap is 4-5 cm, the height of the leg is 2-4 cm, the diameter of the leg 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 at the stem. The smell of the mushroom is pleasant, the taste is sour. The velvety chanterelle grows in the countries of southern and eastern Europe, in deciduous forests on acidic soils. The harvesting season is from July to October.
Faceted chanterelle
Faceted chanterelle (lat.Cantharellus lateritius)- an edible mushroom of orange-yellow color. The fruiting body measures 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 leg is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder has a yellow-orange color, like the mushroom itself. The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, Malaysia, singly or in groups. You can pick chanterelle mushrooms in summer and autumn.
Chanterelle yellowing
Chanterelle yellowing (lat... Cantharellus lutescens)- an 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 species of chanterelles. The upper part of the cap is yellow-brown in color, with brown scales. The leg is yellow-orange. The pulp of the mushroom is beige or light orange, has no taste or smell. The spore-bearing surface is most often smooth, less often with folds, and has a beige or yellow-brown tint. Spore powder beige-orange. The yellowing chanterelle grows in coniferous forests, on moist soils, bears fruit until the end of summer.
Tubular chanterelle
Tubular chanterelle (funnel chanterelle, tubular cantarell, tubular lobe) (lat.Cantharellus tubaeformis)- an edible mushroom with a cap diameter of 2-6 cm, a leg height of 3-8 cm, a stem diameter of 0.3-0.8 cm. The chanterelle's cap has the shape of a funnel with uneven edges. The color of the cap is grayish yellow. It has dark velvety scales. The tubular stem is yellow or dull yellow. The pulp is firm and white, with a slight bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color, consists of rare brittle veins. Spore beige powder. Tubular chanterelles grow mainly in coniferous forests, sometimes found in deciduous forests in Europe and North America.
Chanterelle Cantharellus minor
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 leg is 1.5-6 cm, the thickness of the leg 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 pulp is yellow, brittle, soft, with a barely perceptible aroma. The hymenophore has the color of the cap. The color of the leg is lighter than that of the cap. The leg 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
Chanterelle Cantharellus subalbidus- an edible mushroom of a whitish or beige color. Turns orange when touched. The wet mushroom becomes light brown. The diameter of the cap is 5-14 cm, the height of the leg is 2-4 cm, the thickness of the leg is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, with the growth of the fungus it becomes funnel-shaped. 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. The chanterelle mushroom Cantharellus subalbidus grows in the northwestern part of North America and is found in coniferous forests.
False chanterelles - description and photo. How do chanterelles differ from false chanterelles?
There are 2 types of mushrooms with which you can confuse the common chanterelle:
- Orange talker (inedible mushroom)
- Omphalot olive (poisonous mushroom)
The main differences between edible chanterelles and false chanterelles:
- The color of the common edible chanterelle is monochromatic: light yellow or light orange. The false chanterelle usually has a brighter or lighter color: copper-red, bright orange, yellowish-white, ocher-beige, red-brown. The middle of the cap of a false chanterelle may differ in color from the edges of the cap. On the head of a false chanterelle, spots of various shapes can be observed.
- The edges of the cap of a real chanterelle are always torn. The false mushroom often has straight edges.
- The leg of a real chanterelle is thick, the leg of a false chanterelle is thin. In addition, in an edible chanterelle, the cap and leg are a single whole. And in a false chanterelle, the leg is separated from the cap.
- Edible chanterelles always grow in groups. The false chanterelle can grow alone.
- The smell of an edible mushroom is pleasant as opposed to an inedible one.
- When pressed, the flesh of the edible chanterelle turns red, the color of the false chanterelle does not change.
- Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.
Chanterelle mushrooms: medicinal properties, vitamins and minerals
Strengthens immunity, increases resistance to colds, raises tone, helps with dermatitis, has bactericidal and antiviral properties, as well as anti-cancer effects.
Chanterelle fruit bodies contain vitamins A, C, D, D2, B1, B2, B3, PP, trace elements (zinc, copper), essential acids, antioxidant carotenoids (beta-carotene, canthaxanthin). For example, chanterelles contain more vitamin C than oranges. Vitamin A improves vision, prevents eye inflammation, reduces dryness of mucous membranes and skin. The constant use of these mushrooms in food can prevent visual impairment, inflammation of the mucous membrane of the eyes, hemeralopia (night blindness). Chinese experts recommend including them in the diet of those who constantly work at the computer.
Another active substance of chanterelles is ergosterol (K-10), which effectively affects liver enzymes. Therefore, they are useful for liver diseases such as hepatitis, fatty degeneration, hemangiomas.
Recent studies have shown that the polysaccharide trametonolinic acid present in chanterelles has a successful effect on hepatitis viruses.
Exposure to D-mannose extends to eggs and worm cysts. After all, helminths, being in the body of a person or an animal, constantly lay a huge number of eggs - this is their way of survival. Even if an adult dies, after a while dozens of others will come to replace it. In this case, the outer shell of the egg or cyst, being subject to dissolution by D-mannose, loses its protective function, which always leads to the death of the eggs.
Chanterelle anthelmintics are especially effective for enterobiasis, teniasis, trichocephalosis, ascariasis, opisthorchiasis, clonorchiasis, schistosomiasis and giardiasis.
Previously, it was believed that the chanterelle is capable of removing radionuclides from the body, but now it has been established that this is not the case. On the contrary, it is capable of accumulating and containing radionuclides, especially cesium-137.
How to store edible chanterelle mushrooms?
If you are lucky enough to harvest a bountiful harvest of these mushrooms, then it will not be superfluous to know how to store chanterelle mushrooms. Three methods are suitable for this: salting, drying and freezing. Moreover, the latter method is guaranteed to preserve in the mushrooms their natural richness in amino acids, vitamins and proteins. It is better not to store mushrooms at room temperature, they are suitable for a temperature not higher than +10 degrees. The shelf life of untreated mushrooms, even at low temperatures, is no more than 24 hours. Therefore, it is better to start processing immediately.
The most important thing is to clean the chanterelles from debris (sand, twigs, dirt, dry leaves), to separate the damaged mushrooms. After that, the mushrooms should be thoroughly rinsed, paying special attention to the back of the cap, and then dried well, laid out on a towel. This step is mandatory, as excess moisture can be harmful. So that the chanterelles do not taste bitter after freezing, they should be boiled beforehand, and then you can fry in a pan.
How to freeze chanterelle mushrooms
For the winter, you can prepare fresh mushrooms and boiled ones. In the first case, thawed chanterelles may taste a little bitter. But if these are young, strong mushrooms, then the bitterness will not be felt.
Boiled chanterelles are safer because will not deteriorate if the freezer is defrosted and take up less space.
- Freeze mushrooms on the day of harvest.
- It is preferable to select young strong mushrooms, without traces of drying out and mold. Can be cut into large slices. Next, the mushrooms should be well rinsed and discarded in a colander. Can be blotted with paper towel. Divide into bags and put in the freezer.
- If a decision is made to boil the mushrooms, then the peeled chanterelles are dipped into cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all the dirt is washed out during cooking. Drain, cool and put in bags.
- Mushrooms should be thawed only at room temperature.
5 useful tips for those who love chanterelles but don't know how to cook them
- Chanterelles should be cooked within 8-10 hours after the mushrooms have been cut. If this is not possible, they must be placed in a cold place, otherwise there is a high risk of the development and excessive accumulation of harmful metabolites in the mushrooms.
- Before choosing what exactly you will cook, you should immediately pour the washed chanterelles with water, put the pan on the stove, bring to a boil, boil for 15 minutes, then rinse well. After that, the chanterelles are ready to use in any recipe - be it soups or appetizers.
- To prevent the chanterelles from changing color after prolonged heat treatment, add a couple of tablespoons of lemon juice or a little citric acid to the water.
- If you want to stock up on chanterelles for future use and freeze them, in no case put raw mushrooms in the freezer - after storage at deep sub-zero temperatures, they will mercilessly bitter, and you will have to throw away all carefully guarded and cherished stock. Output? There is always a way out! To freeze the chanterelles for the winter, you must first boil them (preferably in milk, but ordinary water is also fine) or fry them in a large amount of solid fat (ghee, or better - lard), and then put them in a dish.
- Chanterelles are self-sufficient on their own, however, if you add a little sour cream to them, it will only be better, and in any dish. In addition, these mushrooms "love" thyme, rosemary, basil, oregano, marjoram.
- Chanterelles are distinguished by excellent taste, they can be stored for a long time and easily transported.
- Unfortunately, these mushrooms cannot be dried, as the chanterelle flesh becomes "rubbery".
Video
Chanterelles ( Cantharellus) - mushrooms that belong to the department of basidiomycetes, the class of agaricomycetes, the order of cantarella, the chanterelle family, the chanterelle genus. These mushrooms are difficult to confuse with others, as they have an extremely memorable appearance.
Chanterelles (mushrooms): description and photo
The body of chanterelles in shape resembles the body of cap-pedunculate mushrooms, however, the cap and leg of the chanterelles are one whole, without visible boundaries, even the color is about the same: from pale yellow to orange. The cap of the chanterelle mushroom is 5 to 12 centimeters in diameter, irregular in shape, flat, with curled, open wavy edges, concave or depressed inward, in some mature individuals it is funnel-shaped. People call such a hat "in the shape of an inverted umbrella." The chanterelle cap is smooth to the touch, with a hard-to-peel skin.
The flesh of chanterelles is fleshy and dense, fibrous in the area of the leg, white or yellowish in color, has a sour taste and a weak smell of dried fruits. When pressed, the surface of the mushroom turns reddish.
The leg of the chanterelle 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 to the bottom, 1-3 centimeters thick, 4-7 centimeters long.
The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds falling along the leg. In some species of chanterelles, it can be venous. The spore powder has a yellow 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, mainly in coniferous or mixed forests, near spruces, pines or oaks. They are found more often 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 species of chanterelles, many of which are edible. Poisonous chanterelles do not exist, although there are also inedible species in the genus, for example, the false chanterelle. Also, this mushroom has poisonous counterparts - for example, mushrooms of the genus omphalot. Below are some of the varieties of chanterelles:
- Common chanterelle (real chanterelle, cockerel) ( Canthar ellus ciba rius)
The common chanterelle grows in deciduous and coniferous forests in June, and then from August to October.
- Gray chanterelle ( Cantharellus cinereus)
Edible mushroom gray or brown-black. The hat has a diameter of 1-6 cm, a leg height of 3-8 cm, and a leg thickness of 4-15 mm. The leg is hollow inside. The cap has wavy edges and a depression in the center; the edges of the cap are ash gray. The flesh is firm, gray or brownish in color. The hymenophore is folded. The taste of the mushroom is inexpressive, without aroma.
The gray chanterelle grows in mixed and deciduous forests from late July to October. This mushroom can be found in the European part of Russia, Ukraine, America and Western Europe. The gray chanterelle is known to few, so mushroom pickers avoid it.
- Cinnabar red chanterelle ( Cantharellus cinnabarinus)
Reddish to pinkish-red edible mushroom. The diameter of the cap is 1-4 cm, the height of the leg 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 pseudo-plates are pink. Spore powder pink-cream.
The cinnabar chanterelle grows in deciduous forests, mainly oak groves, in eastern North America. The mushroom picking season is summer and autumn.
- Chanterelle velvety ( Cantharellus friesii)
An edible but rare mushroom with an orange-yellow or reddish head. The color of the leg is from light yellow to light orange. The diameter of the cap is 4-5 cm, the height of the leg is 2-4 cm, the diameter of the leg 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 at the stem. The smell of the mushroom is pleasant, the taste is sour.
The velvety chanterelle grows in the countries of southern and eastern Europe, in deciduous forests on acidic soils. The harvesting season is from July to October.
- Faceted chanterelle ( Cantharellus lateritius)
Orange-yellow edible mushroom. The fruiting body measures 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 leg is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder has a yellow-orange color, like the mushroom itself.
The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, Malaysia, singly or in groups. You can pick 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 species of chanterelles. The upper part of the cap is yellow-brown in color, with brown scales. The leg is yellow-orange. The pulp of the mushroom is beige or light orange, has no taste or smell. The spore-bearing surface is most often smooth, less often with folds, and has a beige or yellow-brown tint. Spore powder beige-orange.
The yellowing chanterelle grows in coniferous forests, on moist soils, bears fruit until the end of summer.
- Tubular chanterelle (funnel chanterelle, tubular cantarella, tubular lobe) ( Cantharellus tubaeformis)
An edible mushroom with a cap diameter of 2-6 cm, a leg height of 3-8 cm, and a stem diameter of 0.3-0.8 cm. The chanterelle's cap has the shape of a funnel with uneven edges. The color of the cap is grayish yellow. It has dark velvety scales. The tubular stem is yellow or dull yellow. The pulp is firm and white, with a slight bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color, consists of rare brittle veins. Spore beige powder.
Tubular chanterelles grow mainly in coniferous forests, sometimes found in deciduous forests in Europe and North America.
- Chanterelle Cantharellus minor
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 leg is 1.5-6 cm, the thickness of the leg 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 pulp is yellow, brittle, soft, with a barely perceptible aroma. The hymenophore has the color of the cap. The color of the leg is lighter than that of the cap. The leg 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
Edible mushroom, whitish or beige in color. Turns orange when touched. The wet mushroom becomes light brown. The diameter of the cap is 5-14 cm, the height of the leg is 2-4 cm, the thickness of the leg is 1-3 cm. The cap of a young mushroom is flat with a wavy edge, with the growth of the fungus it becomes funnel-shaped. 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 the common chanterelle:
- Orange talker (inedible mushroom)
- Omphalot olive (poisonous mushroom)
The main differences between edible chanterelles and false ones:
- The color of the common edible chanterelle is monochromatic: light yellow or light orange. The false chanterelle usually has a brighter or lighter color: copper-red, bright orange, yellowish-white, ocher-beige, red-brown. The middle of the cap of a false chanterelle may differ in color from the edges of the cap. On the head of a false chanterelle, spots of various shapes can be observed.
- The edges of the cap of a real chanterelle are always torn. The false mushroom often has straight edges.
- The leg of a real chanterelle is thick, the leg of a false chanterelle is thin. In addition, in an edible chanterelle, the cap and leg are a single whole. And in a false chanterelle, the leg is separated from the cap.
- Edible chanterelles always grow in groups. The false chanterelle can grow alone.
- The smell of an edible mushroom is pleasant as opposed to an inedible one.
- When pressed, the flesh of the edible chanterelle turns red, the color of the false chanterelle does not change.
- Real chanterelles are not wormy, which cannot be said about their poisonous counterparts.
False fox or orange talker
Caloric content of chanterelles
The calorie content of chanterelles per 100 g is 19 kcal.
How and how much can you store fresh chanterelles?
You need to store mushrooms at a temperature of no more than + 10 ° C. Freshly collected chanterelles cannot be kept for more than a day, even in the refrigerator. It is best to start processing them right away.
How to clean chanterelles?
The mushrooms must be cleaned of debris and the damaged mushrooms must be separated from the whole ones. Forest debris is removed with a hard brush or soft cloth (sponge). The dirt does not stick to the surface of the chanterelles so much that it needs to be cleaned off with a knife. The rotten, softened and damaged parts of the mushroom are cut with a knife. Litter is removed from the plates with a brush. This is especially important for subsequent drying.
After cleaning, the chanterelles need to be rinsed well, paying special attention to the under-hat plates. They are usually washed in several waters. If you suspect a bitter taste, the mushrooms are soaked for 30-60 minutes.
Why are chanterelles bitter and how to remove bitterness?
Chanterelles have a natural bitterness, for which they are especially appreciated in cooking and because of which they are not liked by various insects and pests. The bitterness increases if the mushrooms are not processed immediately after harvest, as well as under the influence of the following natural factors. Chanterelles collected from:
- in hot dry weather;
- under coniferous trees;
- in moss;
- close to busy highways and environmentally dirty industrial plants;
- overgrown mushrooms;
- false chanterelles.
It is best to collect and cook young mushrooms with unopened caps. The likelihood of bitterness in them will be low.
So that the chanterelles do not taste 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 more compactly, and secondly, they will not taste bitter when boiled. If you have frozen fresh chanterelles, and after defrosting found that they are bitter, try the following:
- boil mushrooms in boiling salted water. You can add a couple of pinches of citric acid. The bitterness will transfer to the 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 greatest interest is chanterelle, or real. It is eaten boiled, fried, pickled, pickled and salted.
- Chanterelle gray- a very tasty, albeit unsightly-looking mushroom. It is used for making sauces, soups, and is good dried. Both fresh and dried 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 disappear from nature at all.
Chanterelles can be:
- to 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 multicooker or microwave. If you eat the mushrooms right after boiling, then the water should be salted. In this case, the broth can be used to prepare various dishes. If, after boiling, you fry the chanterelles, then it is wiser to leave the water unsalted so that mineral salts do not come out of the mushrooms. In this case, they do not need to be cooked 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 simmer for 40-60 minutes.
- fry
It is not necessary to boil the chanterelles before frying. But if you want the mushrooms not to taste bitter for sure, it is better to boil them by draining the water after cooking.
Before frying, the 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 ° the liquid leaves the fruit bodies, they begin to fry only after the evaporation of this juice. Fry finely chopped onions in a frying pan in oil, then add the chanterelles and fry until the moisture released evaporates. Then salt, add sour cream if desired and simmer until cooked for 15-20 minutes. Chanterelles can also be baked and simmered.
- salt
Different sources treat chanterelle salting differently. Some say that these forest dwellers are good in any form except salted ones. Others give different salting recipes and argue that salted chanterelles have a right to exist. They say that the chanterelles harvested in this way are somewhat harsh and inexpressive in taste.
Chanterelles are salted cold and hot. 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 do not 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, then the mushrooms are laid out in 6 cm layers with their caps down, sprinkling each of them with salt (50 g of salt per kilogram of chanterelles), dill, chopped garlic, currant leaves, horseradish, cherries, caraway seeds. From above, the mushrooms are covered with a light cloth, the dishes are closed with a lid that fits freely into it and pressed down with oppression. It is kept warm for 1-2 days for fermentation, then taken out into the cold. You can eat chanterelles after 1.5 months from the moment of salting.
- marinate
Pickled chanterelles with subsequent pasteurization... Before harvesting, the fruiting bodies of common chanterelles must be thoroughly cleaned and rinsed. Cut large mushrooms into 4 pieces, leave small ones intact. They are boiled in salt water with citric acid for 15 minutes. Hot chanterelles are laid out in prepared jars and poured with marinade so that 2 cm remains to the edge of the jar. On top you can add onion rings, laurel leaves, pieces of horseradish root. The covered jars are pasteurized for 2 minutes - this is the optimal time for preserving the B vitamins in the mushrooms. Pickled chanterelles should be stored at temperatures from 0 to 15 ° in a dry cellar.
Pickled chanterelles without pasteurization... First, the mushrooms are boiled in salt water for about 15 minutes. Then the marinade is prepared - water is boiled with the addition of salt and vinegar. Mushrooms are placed in a boiling marinade and boiled for 20 minutes. Spices and sugar are added 3 minutes before the end of cooking. The chanterelles are placed in sterilized jars, poured with marinade in which they were cooked, and rolled up.
- ferment
The washed chanterelles are cut into equal slices. Water is poured into a saucepan, 1 tablespoon of salt, 3 g of citric acid are put there (per 1 kg of chanterelles). Bring to a boil and then add 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 with cold water and dried. Bring the filling to a boil, but do not boil: 5 tablespoons of salt and 2 tablespoons of sugar are taken per liter of water. Cool the solution to 40 ° C. Add skimmed sour milk whey (20 g per 1 liter of solution). Three-liter jars are filled with mushrooms, filled with prepared liquid. They keep it warm for three days, and then take it out into the cold.
- dry
Healthy, unwashed, but well-peeled mushrooms are cut into slices 3-5 mm thick along the fruiting body. The chopped chanterelles are placed on a drying board or in a special dryer so that they do not come into contact with each other. Chanterelles can be dried in rooms that are well ventilated, 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 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 they are not exposed to dew and rain. Chanterelles are considered well-dried if the mushroom wedges are finely crumbled between the toes. Dried chanterelles are stored 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 by placing them on a cloth. You can freeze fresh, boiled, baked and fried chanterelles. Fresh (raw) mushrooms can taste bitter after thawing. Therefore, before freezing, it is better to boil them in water or milk, fry in hard oil or bake in the oven.
Prepared and dried mushrooms can be folded into freezer bags, food containers made of polymers, metal or glass, in the latter case, filling the containers by 90%. Close tightly so that food does not come into contact with air. Store in a freezer at -18 ° C for one year.
You need to defrost the mushrooms on the bottom shelf of the refrigerator at a temperature of + 4 ° C. For defrosting, do not heat them or pour boiling water over them. In addition, thawed mushrooms must not be re-frozen. If they are accidentally thawed out due to a breakdown of the refrigerator, and you want to freeze them again, then this can be done by first boiling or frying the mushrooms.
- The chinomannose contained in chanterelles helps to cope with the helminths that have infected a person. However, this polysaccharide is destroyed by heat treatment already at 50 ° C, and salt kills it when salted. Therefore, herbalists advise using alcoholic infusion of chanterelles for treatment.
- The pharmacy sells the drug "Fungo-Shi - chanterelles", intended for the treatment of helminthiasis. The chanterelle medicine was developed by Russian scientists and tested in Russia and abroad.
- The antibiotic contained in chanterelles blocks the development of the tubercle 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 a spore that has fallen 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 "fox" did not come from the word fox. The name of the 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. An exception is mushrooms rich in vitamin C in fermented form.
- If a pine or birch grows near the house, then you can try to grow your chanterelles under them. Knead the 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.
- Department: Basidiomycota (Basidiomycetes)
- Subdivision: Agaricomycotina
- Class: Agaricomycetes
- Subclass: Incertae sedis (undefined)
- Order: Cantharellales
- Family: Cantharellaceae (Chanterelle)
- Genus: Cantharellus (Chanterelle)
- View: Cantharellus cibarius (Common chanterelle)
- Other names for the mushroom:
Other names:
The chanterelle is real
- Chanterelle yellow
- Chanterelle
- Cockerel
Common fox, or Chanterelle real, or Cockerel(lat.Cantharēllus cibārius) - a species of fungi of the chanterelle family.
Description
Hat:
The chanterelle has an egg-yellow or orange-yellow cap (sometimes fading to very light, almost white); in outline, the cap is at first slightly convex, almost flat, then funnel-shaped, often of irregular shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.
Pulp dense, firm, the same color as the cap or lighter, with a faint fruity odor and slightly pungent taste.
Spore-bearing layer in the chanterelle it is represented by folded pseudoplates, running down the stem, thick, rare, branched, of the same color with the cap.
Spore powder:
Yellow
Leg chanterelles are usually the same color with a cap, fused with it, solid, dense, smooth, narrowed to the bottom, 1-3 cm thick and 4-7 cm long.
Spreading
This very common mushroom grows from early summer to late autumn in mixed, deciduous and coniferous forests, at times (especially in July) in huge quantities. It is especially common in mosses and coniferous forests.
Similar species
It is vaguely similar to an ordinary chanterelle. This mushroom is not related to the Common Chanterelle (Cantharellus cibarius), belonging to the Paxillaceae family. The chanterelle differs from it, firstly, in the deliberate shape of the fruiting body (after all, a different order is a different order), an inseparable cap and a leg, a folded spore-bearing layer, an elastic rubbery pulp. If this is not enough for you, then remember that the hat is orange, not yellow, and the leg is hollow, not solid. But only an extremely inattentive person can confuse these types.
Chanterelle also resembles (to some inattentive mushroom pickers). But, to distinguish one from the other, it is enough just to look under the hat. The spore-bearing layer of the hedgehog consists of many small easily detachable spines. However, it is not so important for a simple mushroom picker to distinguish a hedgehog from a chanterelle: in the culinary sense, in my opinion, they are indistinguishable.
Edibility
Indisputable.
Remarks
1) The chanterelle mushroom is never a worm (well, except in special cases). 2) The chanterelle mushroom rots very neatly - clearly changing color and consistency at the point of decay; you can always say - it is rotten to this day, but no further. 3) The chanterelle mushroom has no internal structure - it is completely uniform within its own limits!
There is also an alternative, white chanterelle. Somewhere long ago I saw that it was singled out as a separate species, but where? This is not the case in the literature I now use. Well, God bless them. The main thing is that we know that in deciduous forests, on the edges, in the grass, a mushroom grows in a format indistinguishable from a chanterelle, but white, denser and more accurate. And this is good, because on the contrary, uniformity is very, very bad.
On the other hand, I know an easy way to turn a white chanterelle into a yellow one. You just need to put it in water and leave it there for several hours. After doing this simple experiment, you will be greatly surprised.
Mushroom Common chanterelle can be called, like a real chanterelle, is part of the chanterelle family of mushrooms.
DESCRIPTION OF THE REAL FOX
The real chanterelle mushroom has a single body, the leg and the cap are inseparable. The cap of a mature mushroom reaches up to 12 centimeters in diameter, the edges of the cap are wavy, and in appearance resembles a funnel when the center of the cap is depressed and the edges of the cap are raised. The color of the cap is from yellow to orange with shades of yellow. The hat is matte and smooth to the touch. The mushroom leg reaches 7 centimeters in height, and up to 3 centimeters in thickness, while the leg is completely fused with the cap. The color of the leg is the same as that of the cap. The flesh of the chanterelle is the same color as the mushroom itself, but the closer to the center inside the mushroom, the lighter it is. It tastes slightly sour, and smells like roots or dried fruit. A very interesting fact is that the common chanterelle mushroom is almost never wormy, this is due to a substance contained in the mushroom, which adversely affects the worms and their larvae.
PREVALENCE OF PRESENT FOX
Most often it grows in spruce, pine, oak and beech forests, from soil it prefers soil with moist moss, grass or forest litter. Grows mainly in large groups from June to October. On the territory of Russia, it grows in forests of a temperate climate. We recommend that you familiarize yourself
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SIMILARITY WITH REAL CHANNEL MUSHROOMS
The real chanterelle is very similar to the false chanterelle, which differs from the real chanterelle with thin pulp and frequent plates.
CULINARY PROPERTIES OF PRESENT FOX
The real chanterelle has a high culinary value and is used in any culinary preparation.
OTHER APPLICATION OF PRESENT FOX
Due to the content of such substances as trametonolinic acid, chitinmannose, ergosterol and several polysaccharides in the chanterelle's body, this mushroom can be used as an antihelminthic agent. In addition, the chanterelle has a positive effect on the liver, for example, in hepatitis, hemangiomas and fatty liver degenerations. Moreover, chanterelles grown in their natural environment under the sun are carriers of large amounts of vitamin D and many other amino acids that reduce the risk of colds, moisturize the skin and mucous membranes, and also reduce the risk of eye inflammation.
HOW TO PREPARE ORDINARY FOX
Due to their bright appearance and the almost complete absence of worms in mushrooms, common chanterelles are known to everyone, and their taste is beyond praise - mushrooms can be used in cooking both fresh and dried. So this ingredient is found both in soups, main courses, pies, and in other dough products, juliennes, salads, snacks, etc. This mushroom can be collected in the forest - wild chanterelles are very useful, as an option, the mushroom can be grown on farms - there are practically no nutrients in them.
First meal
To make soup with chanterelles, you need to sort out and wash the mushrooms - large ones can be cut, small caps remain intact. First, boil the mushrooms - boil in boiling water until they begin to sink to the bottom of the pan - at this point, you can add potatoes cut into pieces. While the potatoes are boiling, it is necessary to chop the onion from frying it in vegetable oil - put the frying in a saucepan with soup, add salt, spices and cook until the potatoes are ready. In general, the preparation of such a soup takes 35-45 minutes.
Second courses
In the second courses, chanterelles are baked, fried - during the heat treatment they retain their bright color, and therefore the dish looks very beautiful. The easiest way to cook chanterelles with potatoes is a simple, hearty and tasty dish, but mushrooms also go well with other side dishes - baked and fresh vegetables, cereals. To prepare baked mushrooms, you must first fry them together with onions until golden brown and add sour cream (1 glass for 400-500 g of mushrooms). After another 10 minutes, add young and slightly boiled potatoes to the stewpan - you need to cook the root vegetables for 10-15 minutes. After salt and pepper the dish, bring the potatoes to readiness in the oven - this will take another 7-10 minutes.
Blanks
Chanterelles can be prepared for future use - they should be pickled, salted, used for salads, for example, hodgepodge. For pickling mushrooms, you need to take 1 liter of water for 1 kg of chanterelles, 2 tablespoons each. sugar and vinegar, 1.5 tbsp. salt, onion, carrots and black pepper - 10 peas. First, boil the mushrooms - when they settle down, pour the water out, and fill the mushrooms with marinade prepared from the listed products and cook for 5 minutes. Add vinegar a few minutes before cooking. Then we spread the contents of the pan into sterilized jars and roll up the lids - you can eat mushrooms in a month.
