The common chanterelle is an edible mushroom of the Chanterelle family. Due to their unique composition, common chanterelles are actively used to treat various health problems. Chanterelles are edible in any form.
The Latin name of the mushroom is Cantharellus cibarius.
The diameter of the cap ranges from 2 to 12 centimeters. The shape of the fruiting body is similar to the cap-peduncles, but the stem merges with the cap and is a single whole; there is no pronounced border. The color of the common chanterelle varies from orange-yellow to light yellow.
Caps often have wavy or irregular edges. The shape of the cap is concave-spread and convex, and over time it changes to a flat depressed one with rolled edges. In mature chanterelles, the shape of the cap becomes funnel-shaped.
The surface of the cap is matte and smooth. The skin is difficult to separate from the pulp.
The pulp is fleshy, dense, in the stem it is fibrous and yellow in color. The taste of the pulp is slightly sour, and the smell is reminiscent of the aroma of dried fruits or roots. When you press on the flesh, it becomes slightly reddish.
The stem, as noted, is fused with the cap. The color of the stem and cap are the same, but the stem may be a little lighter. The leg is smooth, dense, becoming narrower downwards. The length of the leg ranges from 4 to 7 centimeters, and the thickness is 1-3 centimeters.
The hymenophore is folded, it is formed from well-branched wavy folds that descend along the stalk. Sometimes the hymenophore can be veined, the veins are low, thick, and sparsely spaced. The spore powder is light yellow in color. Spores are ellipsoidal in shape.
The advantage of common chanterelles compared to other mushrooms
A distinctive feature of the chanterelle is that its pulp practically does not harbor insect larvae and there are no wormholes. This is a big advantage compared to other edible types of mushrooms.
Variability of common chanterelles
In nature, there is a form of C. cibarius var. Amethysteus, characterized by lighter color and small size. The cap of this chanterelle has dense purple scales. This form is found in beech forests.
Places of growth of common chanterelles and collection time
These mushrooms grow in mixed and coniferous forests. Harvesting can be done from August to October. Chanterelles can be found among the grass, under litter and in damp moss. Common chanterelles form mycorrhizae with different tree species: pine, spruce, beech and oak. These mushrooms are widely found in temperate forests, with a preference for coniferous and mixed forests.
Common chanterelles grow in groups, and such groups are often very numerous. It is recommended to go out to collect chanterelles in the summer, after rains and thunderstorms.
Similar species
Other members of the family are similar to the common chanterelle:
The velvety chanterelle has a brighter orange color;
The faceted chanterelle is more brittle and has an almost smooth and poorly developed hymenophore. These chanterelles grow in North America.
But the common chanterelle can be confused with inedible and poisonous mushrooms, so you should be careful:
False chanterelle has thin flesh and frequently spaced plates. These mushrooms do not grow on soil, but on rotting wood and on the forest floor. This mushroom is sometimes considered edible;
Omphalote olive is a deadly, poisonous mushroom. It grows in the Mediterranean. Omphalote olive selects dying deciduous trees as a substrate, giving preference to oaks and olives.
Nutritional qualities of the common chanterelle
Chanterelles are perfectly stored, they even withstand long-term transportation. Since these mushrooms are virtually free of worms, they are considered kosher. The raw pulp of common chanterelles has a sour taste. But it goes away when boiled.
The use of common chanterelles in medicine
Chanterelles are healthy mushrooms due to the fact that they contain polysaccharides: trametonolinic acid, ergosterol and quinomannose. Ergosterol has a strong positive effect on liver enzymes, so hemangiomas, hepatitis and fatty degeneration are treated with the help of chanterelles.
Hinomannose is a natural anthelmintic, so chanterelles are used to treat various helminthic infestations. According to recent studies, it has become known that trametonolinic acid is effective against hepatitis viruses.
In addition, common chanterelles contain vitamins A, B1, PP, amino acids and trace elements (zinc and copper).
It is believed that chanterelles, eaten as food, make it possible to restore vision, reduce dryness of the mucous membranes of the eyes, prevent the development of inflammatory processes and increase resistance to a variety of infectious diseases.
On a fine September day it’s so nice to get out into the forest. Excellent weather, fresh air, an abundance of mushrooms and berries - all these are components of an autumn outing into nature. If this is your first time deciding to go out of town as a mushroom picker, then you should approach this matter as consciously as possible. What do chanterelle mushrooms look like, where do honey mushrooms grow, how to distinguish a toadstool? If you don't know the answers to these questions, your health may be in serious danger. Today we will try to find out more about the most famous finds in the forest.
Description of the common chanterelle
A real delicacy is the chanterelle mushroom. Its description is simple; it is difficult to confuse it with other representatives of the forest kingdom. Thus, it has a very bright and pleasant color, rich yellow, similar in shade to the yolk of a chicken egg. In some cases, the shade can vary from pale yellow to orange. The main distinguishing features also include:
- A funnel-shaped hat with jagged, torn edges. Its diameter is on average 10 centimeters.
- The stem is thin at the base and wide at the cap, very dense and lighter in color, smoothly flowing into the cap.
- Pulp with a specific, sweet smell that appeals to many. It is a mixture of aromas of fruits, roots, and dried herbs.
- A real fox cannot be wormy.
Useful properties and composition
Now that you know what chanterelle mushrooms look like, it would be useful to learn about their beneficial properties. First of all, it is necessary to mention that they contain a large amount of vitamin B and many useful substances. Among them are calcium, magnesium, copper, zinc and even selenium. In addition, they have potassium, copper, and phosphorus. Due to these beneficial properties, chanterelles are recommended for use by people suffering from eye diseases. These mushrooms help maintain vision at the proper level and improve the condition of the mucous membrane. In addition, chanterelles are very useful for liver problems, hepatitis, and obesity.
The most important component
What does a false fox look like?
In fact, it is not enough to know what chanterelle mushrooms look like; it is much more important to distinguish them from their analogues. The characteristic features of such false foxes include:
- reddish tint;
- the cap has regular outlines, no distinctive torn edges;
- the flesh of the leg is not dense, almost absent, it is hollow inside;
- no odor, neutral taste.
If you want to see examples of what false chanterelle mushrooms look like, photos of them can be found in large numbers in specialized literature. However, it is immediately worth noting that their toxic properties have not been proven.
Different varieties of mushrooms
There are several varieties of this mushroom that are not considered false:
- Velvety (has a bright orange color).
- Faceted (common in the USA and Canada, has more brittle and fragile flesh).
- Gray (distinguished by its black color, bright aroma and excellent taste, has long been considered poisonous, mostly due to its appearance).
False chanterelle mushrooms, photos of which are presented below, are often called common talker mushrooms. It grows in coniferous and mixed forests, and is also found in deciduous groves. It is quite easy to find, since the talker does not hide, it grows in large numbers on stumps, near the road, and anthills. This variety is not a chanterelle mushroom, nor is the chestnut mushroom. However, finding the latter is considered lucky; it is extremely rare, has a unique taste and is easy to process.
Cooking secrets
What do chanterelle mushrooms look like when cooked? There is only one answer: very appetizing. They can easily be transported, remain unchanged in almost any conditions and are perfectly stored even for a long time. Chanterelles are usually fried, salted, pickled and dried; there are a great many ways to prepare them. Good housewives recommend evaporating excess water from them first, and only then frying them.
Where to look for chanterelles?
To reap a good harvest, you need to know the secret places where chanterelles (mushrooms) are found. Where do these representatives of the forest kingdom grow? Most often they can be found in birch groves or among coniferous trees, in open sunny meadows or deep in moss. Chanterelles grow in whole families; if you find one mushroom, it means there is a second one nearby. As for the time period, they can be collected over a fairly long period, both in summer and early autumn. August can be considered the most favorable. Chanterelles are mushrooms, photos of which will be a worthy reminder of a beautiful autumn. They are as bright as tree leaves, so they can often be missed during heavy leaf fall.
Chanterelles are quite popular and edible mushrooms of the chanterelle family. If you turn to the Old Russian reference book, you can find out that “fox” is translated as “yellow”. It is thanks to their color and pronounced characteristics that it is quite difficult to confuse such a forest gift with others.
Information about species diversity and healing properties is interesting; it surprises beginners and experienced lovers of forest inhabitants.
Chanterelles are quite popular and edible mushrooms of the chanterelle family.
The peculiarity of the body structure of chanterelles, their difference lies in the fact that the upper part and the leg exist as one whole. Single formation, without the usual top-set cap and detachable stem. Their color is approximately the same: from light sunny to red (orange).
- The diameter of the upper part is approximately 5-10 cm, the shape of the cap is flat, the edges are curved and wavy. Mushroom pickers compare it to “the shape of an umbrella turned inside out.” If you touch it, it is smooth, and the skin is difficult to separate from the pulp.
- The color of the edible part of the chanterelle is yellowish and sometimes white. The taste is slightly sour. Some people experience a faint taste of dried fruit. If you press lightly, the surface takes on a reddish tint.
- The leg is usually the same color as the cap, sometimes a little lighter. The structure of the fibers and spores is smooth and dense. It reaches 5-7 cm in length and 1-2 cm in thickness. The shape of the base is uniform and slightly narrowed downward.
Chanterelles usually grow in fairly large groups. They show up well among the grass immediately after heavy rain. They grow among coniferous and mixed trees, near spruce or pine trees.
Useful properties of chanterelles (video)
Places and times for collecting chanterelles
The time for collecting red finds begins from the beginning of the first summer month - June and lasts until mid-autumn (October). The places where they are most often found are characterized by damp terrain, the presence of moss or a large pile of fallen leaves. In addition, they are often found in areas with temperate climates.
Gallery: chanterelle mushrooms (25 photos)
Edible types of chanterelle mushrooms
Mushrooms have an unusual taste that other mushrooms do not have. This uniqueness makes the forest gift desirable among lovers of quiet hunting. Despite the general characteristics of the family, there are different species of the same mushroom.
The common type has become quite popular among all subgroups. This variety is one of the edible and useful finds of foresters. Its upper dome usually grows and increases in size. In the family you can find different heads: from 2 to 10 cm. The color of the hat merges into red. Upon closer examination, it allows you to see a different range. Ranging from a pale yellow tone to a dark bright orange. The taste is a little sour.
The skin is difficult to separate from the body. The flesh is yellow at the edges, paler in color when cut. The color of the leg is exactly the same as the dome head. Its thickness is 1-3 cm, and its length is 4-7 cm. It is important to know that due to the presence of the substance quinomannose in the pulp, the mushroom does not attract pests; worms and insects bypass the forest bounty. This subspecies usually grows in deciduous and coniferous forest belts. Growth time is the beginning of summer (June) until the end of August.
White chanterelle
Mushroom pickers also call such subgroups “light” or “pale”. This species belongs to the edible and healthy varieties.
- The volume of the white chanterelle's cap is usually from 2 to 5 cm, but there are also “giant” domes, the size of which reaches 10 cm. A distinctive feature of the white chanterelle is the shape of the cap. It is funnel-shaped with curved edges. The stem of the mushroom is yellowish. Up to 5 cm in length and up to 1-2 cm in thickness. The bottom of the leg usually resembles a cylinder, the top is cone-shaped.
- The pulp of this subspecies is dense. Unfortunately, this is a rather rare variety.
It is not so easy to find them, however, they are very tasty, so they are looked for, hoping for a successful result.
White chanterelle
Black foxes
This is a distant relative of the common chanterelle. However, they are very different in appearance. The mushroom is dark in color, resembling the description of soot or coal.
- The diameter of the upper part reaches 8 cm. The pulp is tube-shaped. The edges are uneven. The base is 1-2 cm long, gray in color. Stiff leg, slightly narrowed at the mycelium.
- Spore powder is white. The body of the black fox is gray, brittle and has absolutely no smell.
The black chanterelle harvest season begins in July and ends in September. It grows in deciduous or mixed forests. They grow in small groups.
How to distinguish a false chanterelle from a real one (video)
Faceted chanterelle
This mushroom is very common in the forests of North America. The body shape of the faceted chanterelle is funnel-shaped, with a diameter from 3 to 10 cm and has a dark orange color.
- The upper part looks like a hat with wavy edges hanging down. Although the flesh of the mushroom is quite dense, it is very fragile and has a rather pleasant smell.
- The size of the stem is about 2 - 2.5 cm. The mushroom can grow both in groups and individually. The faceted chanterelle season begins in summer and ends in early autumn.
Faceted has some special nutritional qualities. The fact is that it contains kartin, thanks to which it prevails over some edible mushrooms and even some vegetables.
In addition, this type of chanterelle has a number of medicinal properties and qualities. It is used by obese people. Some substances contained in the faceted variety help with acute inflammation. It has immunostimulating and antitumor properties.
Faceted chanterelle
This group has several more lower parts: the lobe is tubular, funnel-shaped. The upper part is small in size, usually reaching 5 cm. If the mushroom is young, then its cap is smooth, slightly convex. In adult specimens it is already sharper and has a funnel shape.
- The skin is covered with small scales and feels similar to dark velvet fabric to the touch. The color of the hat is always different, rarely the same color in one family. It can be dark, yellow, or bright orange. It has various shades from the brown color palette.
- The base of the mushroom bowl is cylindrical in shape, thin in volume, and sometimes bends. It reaches a height of 3 to 8 cm. A thickness of 5 to 10 cm.
- The color of the thin leg can be light yellow, however, where the cap transitions into the leg, the shade is always darker, which is noticeable even with the naked eye.
- The pulp is dense, but very thin. Usually has a yellow or white tint. In addition, the pulp of young trumpet chanterelle is very pleasant to the taste and has an unusual aroma. The pulp of an adult specimen is bitter.
You can find such a fox in northern forests with a temperate climate. These are usually coniferous forests. Grows in shade or in moist soils. It is difficult to find her, as she hides among the moss and grass. It begins to bear fruit in August, the last ones are found in September. From this variety you can cook a delicious soup, prepare a dry powder, fry, pickle or freeze for the winter. Considered a delicacy.
Velvety Chanterelle
This type of chanterelle is very rare. It is edible.
- The hat of this species is velvety. It measures from 4 to 5 cm. In small finds the dome is convex, but in adults it transforms and becomes more funnel-like.
- The height of the leg is small 2-3 cm, rarely, but can rise up to 7 cm. It is slightly narrowed near the ground.
- The color of the cap is always different. It can be either bright orange, red or light yellow. Due to the fact that the edges of the cap are wavy, the mushroom becomes curly. The mushroom content is tender and velvety. It has a pleasant aroma, but the taste is somewhat sour.
Velvety is a lamellar type. The plates are thick and rough. There are veins between them. This is a very demanding mushroom in terms of climate and soil. They can be found in the southeast of European territories. They are usually collected from mid-July to October. The nutritional value of such a forest find is as high as possible. They are very often used in culinary recipes; they are rich in healing ingredients and have a special pleasant taste. Chefs prepare real masterpieces from them.
Velvety Chanterelle
Yellow chanterelles
The hat of this species is orange-yellow, and sometimes the color of egg yolk.
- The dome is convex, elongated and flat, depending on the time of growth. The upper part measures from 5 to 10 cm.
- The skin is smooth to the touch, with wavy, rounded edges.
- The flesh of the mushroom body is dense and always the same color as the dome.
The taste is different from others: a little spicy, with a pleasant forest smell. The spore powder turns yellow after processing. The collection season for this subspecies begins in June and ends in late autumn. They grow in forests with different types of trees: mixed and deciduous forest habitats. They hide in mosses, grass, and damp soils.
Yellow chanterelles
How to distinguish false chanterelles from true ones
As it turns out, chanterelle is a very tricky mushroom, which explains its name. You need to know its characteristics very well in order to distinguish poisonous false chanterelles from true edible representatives of the family.
- The first difference is in color and shape. You can immediately determine if it is a false mushroom or not. The real color is usually attractive: yellow, orange, cream. The false one looks very bright, defiant and intimidating. Usually these are brown, fiery orange shades.
- You can also distinguish the false chanterelle by the surface of the cap. In the “false fox” it is smooth, even and clean. Up to 6 cm in size. A real chanterelle has a large dome, the shape always does not have the correct outline, and the edges are wavy.
- You can distinguish a chanterelle by its base—the leg. Experienced mushroom pickers first study it for density. If it is thick and quite strong, they have a genuine specimen. And if the leg is thin and hollow inside, then it is a dangerous double.
How to cook chanterelles (video)
Nutritional value and beneficial properties of chanterelles
The nutritional value is very high, but the calorie content is low. The fact is that they contain vitamins such as: A, B2, C, PP. They also contain a lot of manganese, potassium, copper and cobalt. That is why the components make the forest guest healing, universal in the fight against many pathologies. Some of them can be listed:
- night blindness;
- angina;
- obesity;
- furunculosis;
- pancreatic disorders.
Gallery: chanterelle mushrooms (50 photos)
Chanterelles (lat. Cantharellus) - mushrooms that belong to the department Basidiomycetes, class Agaricomycetes, order Cantarellaceae, family Chanterelleaceae, 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 chanterelles is shaped like the body of cap-legged mushrooms, but the cap and stem of chanterelles are one whole, without visible boundaries, 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 curled, outstretched wavy edges, concave or pressed inward, in some mature individuals it is funnel-shaped. People call this type of hat “in the shape of an inverted umbrella.” The chanterelle's cap is smooth to the touch, with a skin that is difficult to peel off.
The flesh of chanterelles is fleshy and dense, fibrous in the stalk area, white or yellowish in color, has a sour taste and a faint smell of dried fruit. When pressed, the surface of the mushroom becomes reddish.
The leg of the chanterelle is most often the same color as the surface of the cap, sometimes slightly lighter, has a dense, smooth structure, uniform in shape, slightly tapered towards the bottom, 1-3 centimeters thick, 4-7 centimeters long.
The surface of the hymenophore is folded, pseudoplastic. It is represented by wavy folds flowing down the stem. In some species of chanterelles it may be veiny. The spore powder is yellow in color, the spores themselves are ellipsoidal, measuring 8*5 microns.
Where, when and in what forests do chanterelles grow?
Chanterelles grow from early June to mid-October, mainly in coniferous or mixed forests, around, or. 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 large groups and appear en masse after thunderstorms.
Types of chanterelles, names, descriptions and photographs
There are more than 60 species of chanterelles, many of them edible. There are no poisonous chanterelles, although there are inedible species in the genus, for example, the false chanterelle. This mushroom also has poisonous counterparts - for example, mushrooms of the genus omphalotes. Below are some varieties of chanterelles:
- Common chanterelle (real chanterelle, cockerel) (lat. Canthar ellus ciba rius)
The common chanterelle grows in deciduous and coniferous forests in June and then from August to October.
- Gray chanterelle (lat. Cantharellus cinereus)
Edible mushroom of gray or brown-black color. The cap has a diameter of 1-6 cm, stem height 3-8 cm, stem thickness 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 in color. Hymenophore 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 in the European part of Russia, Ukraine, America and Western European countries. The gray fox is known to few people, so mushroom pickers avoid it.
- Cinnabar red chanterelle (lat. Cantharellus cinnabarinus)
An edible mushroom with a reddish or pinkish-red color. The diameter of the cap 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. Hymenophore folded. Thick pseudoplates are pink. Spore powder is pink-cream.
The vermilion chanterelle grows in deciduous forests, primarily oak groves, in eastern North America. The mushroom picking season is summer and autumn.
- Velvety chanterelle (lat. Cantharellus friesii)
An edible but rare mushroom with an orange-yellow or reddish cap. The color of the legs is from light yellow to light orange. The diameter of the cap 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 shape with age. The flesh of the cap is light orange when cut, and 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 eastern Europe, in deciduous forests on acidic soils. The collection season is from July to October.
- Faceted chanterelle (lat. Cantharellus lateritius)
Edible mushroom of orange-yellow color. The fruit 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 mushroom pulp is thick and dense, has a pleasant taste and aroma. The diameter of the stalk is 1-2.5 cm. The hymenophore is smooth or with small folds. The spore powder is yellow-orange in color, just like the mushroom itself.
The faceted chanterelle grows in oak groves in North America, Africa, the Himalayas, and Malaysia, singly or in groups. Chanterelle mushrooms can be collected in summer and autumn.
- Chanterelle yellowing (lat. Cantharellus lutescens)
Edible mushroom. The diameter of the cap is from 1 to 6 cm, the length of the stem is 2-5 cm, the thickness of the stem is up to 1.5 cm. The cap and stem are a single whole, as in other types of chanterelles. The upper part of the cap is yellow-brown, with brown scales. The leg is yellow-orange. The flesh of the mushroom is beige or light orange and 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 is beige-orange.
Yellowing chanterelle grows in coniferous forests, on moist soils, and bears fruit until the end of summer.
- Tubular chanterelle (funnel-shaped chanterelle, tubular cantarella, tubular chanterelle) (lat. Cantharellus tubaeformis)
An edible mushroom with a cap diameter of 2-6 cm, a stem 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 tube feet are yellow or dull yellow in color. The pulp is dense and white, with a faint bitter taste and a pleasant earthy smell. The hymenophore is yellowish or bluish-gray in color and consists of sparse brittle veins. Beige spore powder.
Trumpet chanterelles grow primarily in coniferous forests, but are 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 pulp is yellow, brittle, soft, with a barely noticeable aroma. The hymenophore is the color of the cap. The color of the stem 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
An edible mushroom that is whitish or beige in color. Turns orange when touched. A wet mushroom takes on a light brown tint. The diameter of the cap 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, and as the mushroom grows it becomes funnel-shaped. There are velvet scales on the skin of the cap. The pulp of the mushroom has no aroma or 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 edible ones?
There are 2 types of mushrooms with which the common chanterelle can be confused:
- Orange talker (inedible mushroom)
- Omphalote olive (poisonous mushroom)
The main differences between edible chanterelle and false chanterelle:
- The color of the common edible chanterelle is uniform: light yellow or light orange. False chanterelles usually have brighter or lighter colors: copper-red, bright orange, yellowish-white, ocher-beige, red-brown. The center of the false chanterelle's cap may differ in color from the edges of the cap. Spots of various shapes may be observed on the cap of the false chanterelle.
- The edges of a real chanterelle's hat are always torn. The false mushroom often has smooth edges.
- The leg of a real chanterelle is thick, while the leg of a false chanterelle is thin. In addition, the edible chanterelle's cap and leg form a single whole. And in the false chanterelle, the leg is separated from the cap.
- Edible chanterelles always grow in groups. False chanterelles can also grow alone.
- The smell of an edible mushroom is pleasant, unlike 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
Calorie content of chanterelles
The calorie content of chanterelles per 100 g is 19 kcal.
How and for how long can fresh chanterelles be stored?
Mushrooms should be stored 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 immediately.
How to clean chanterelles?
Mushrooms need to be cleared of debris and damaged mushrooms must 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 much that it needs to be cleaned off with a knife. Use a knife to cut off the rotten, softened and damaged parts of the mushroom. Remove debris from the plates with a brush. This is especially important for subsequent drying.
After cleaning, the chanterelles should be rinsed thoroughly, paying special attention to the cap plates. They are usually washed in several waters. If you suspect a bitter taste, soak the mushrooms for 30-60 minutes.
(cockerels)
✓ common chanterelle
or a real fox, yellow
✓ faceted chanterelle
or brick fox
✓ velvety fox
or bright orange, curly fox
✓ pale fox
or light fox
✓ club-shaped chanterelle
or thick-footed fox, "pig's ear"
✓ funnel-shaped chanterelle
or funnel-shaped chanterelle, tube-shaped, tubular
✓ yellowing chanterelle
or yellowish fox, yellow-legged
✓ cinnabar red chanterelle
or red fox
- edible mushroom
✎ Affiliation and generic characteristics
Chanterelles(lat. Cantharellus) - forest mushrooms from the genus chanterelle (lat. Cantharellus), the family of chanterelles (lat. Cantharellaceae) and the order Cantarella (chanterelles) (lat. Cantharellales), with bright orange, yellow or (less often) pale yellow color of the fruiting body and are familiar to everyone since childhood.
Chanterelle mushrooms have earned such super-high popularity not only due to their attractive appearance, but also to many beneficial properties. They have their own unique, very pleasant and slightly muted orange coloring, which in appearance resembles the color of a fox skin, for which they received their name. Although, in some regions, they are called cockerels, for the external similarity of their shape to the silhouette of a rooster in profile and bright, “rooster” colors.
Chanterelles are one of the most useful mushrooms known in Russia or in the world, but in cooking they are not classified as the highest - the first category, but only in the second category of mushrooms, since they are not absorbed by the body as well as porcini mushrooms. Therefore, in order to get the maximum benefit from chanterelles, it is recommended to chop them as thoroughly as possible before eating.
Quite a few species of chanterelles have been recorded in nature. But not all of them are quite widespread and do not occur often, for example:
- cinnabar red chanterelle (red);
- black chanterelle (funnel-shaped, horn-shaped) ;
- gray chanterelle (crimped funnelweed),
They do not grow everywhere and are considered rare, but edible species. However, even where they exist, because of their appearance, they simply scare away mushroom pickers who do not know them. And the last 2 species, in general, do not belong to chanterelles (they are simply called chanterelles), but they belong to the genus Craterellus (lat. Craterellus), which is part of the chanterelle family.
Not all chanterelles are edible, for example:
- humpbacked fox (tubercular);
refers to conditionally edible mushrooms, others, such as:
and even to inedible mushrooms,
but there are no poisonous representatives in the genus and family of chanterelles, at least not yet discovered.
However, in Western European countries, all chanterelle mushrooms, without exception, are considered edible and belong to the first category, which contains the most valuable species of the “mushroom kingdom.” And such value is attributed to them due to the presence of many valuable and useful substances in their composition, but despite their very ordinary taste parameters (for which in Rus' they were never considered mushrooms of the highest category).
Chanterelle mushrooms also grow in Russia, but only 6 of them can be of interest to mushroom pickers, and these are:
- common chanterelle (real, yellow);
- faceted chanterelle (brick);
- velvety chanterelle (bright orange, curly);
- pale fox (light);
- club-shaped fox (thick-footed);
- funnel-shaped chanterelle (tube-shaped).
The most famous and fairly common (and also the most familiar to all mushroom pickers) of the 6 species listed are the first 4. 2 more types of chanterelles:
- yellowish fox (yellowish, yellow-legged);
- cinnabar red chanterelle (red),
They are extremely rare on the territory of Russia, and therefore are not of particular interest to mushroom pickers.
✎ Similar species, nutritional and medicinal value
Many chanterelles, which are found on the territory of Russia, are very similar to each other, differing only in the shape of the fruiting body and its color, and it is not at all scary to make a mistake in their choice. It is worse to confuse them with the inedible orange talkers, which, due to their similarity to chanterelle mushrooms, are often called false chanterelles. But it is quite easy to distinguish them. Firstly, the orange talker always has a more saturated orange-brown color in the fruiting body and, secondly, the plates on its cap are the most real ones, in contrast to the pseudoplates (dense forked folds) on the chanterelle’s cap.
Common chanterelle or real fox, yellow(lat. Cantharellus cibarius) acquired the epithet “yellow” for the bright yellow color of the fruiting body.
Faceted chanterelle, literally translated from Latin - brick fox, (lat. Cantharellus lateritius) received its epithet “faceted” for the corresponding shape of the cap, the edges of which have uneven and slightly ragged outlines, similar to edges, and the special (“stone”) hardness of its flesh, but not for its color (“brick”) "there are no colors in it).
Velvety Chanterelle or bright orange fox(lat. Cantharellus friesii) received the epithet “velvety” for its bright orange hat, velvety to the touch, the brim of which is also extremely wavy, which is why it also acquired another epithet - “curly”.
Pale fox or light fox(lat. Cantharellus pallens) received the epithet “pale” for the pale yellow or completely white color of the fruiting body.
Chanterelle clubface or thick-footed fox, and in common people - pig ear(lat. Cantharellus clavatus) acquired its epithet “club-shaped” for the corresponding shape of the fruiting body, reminiscent of a mace with a powerful handle or (sometimes) the shape of a pig’s ear.
Funnel chanterelle or tube chanterelle(lat. Cantharellus tubaeformis) received the epithet “funnel-shaped” (“funnel-shaped”) or “tubular” (“tubular”) for the special shape of the fruiting body, in the form of a gramophone pipe, and the cap, in the form of a funnel.
Chanterelle yellowing or yellowish fox, yellow-legged(lat. Cantharellus lutescens) received its epithet “yellowish” mainly not for the color of the entire fruiting body, but for its internal region and especially in the area of its stem, for which it is also called “yellowleg”.
Cinnabar red chanterelle or red fox(lat. Cantharellus cinnabarinus) received its epithet “red” precisely for the coloring of its fruiting body (the outer surface of the cap and stem) of the corresponding cinnabar-red color.
In the modern Russian classification, chanterelles are usually classified as edible mushrooms of a high, but still second, category. When they are regularly consumed as food, the entire supply of their valuable, beneficial substances comes at the complete disposal of the human body. And first of all, these are polysaccharides that everyone needs, such as quinomannose, which is an excellent anthelmintic, or ergosterol, which effectively acts on liver enzymes. Secondly, these are acids, such as trametonolinic acid, which successfully affects the hepatitis virus, or eight other amino acids, among which is nicotinic acid, which is necessary for the human body. Thirdly - vitamins A and B, fourthly - mini-particles of copper and zinc, which help improve vision and prevent inflammation of the eyes, dryness of the mucous membrane of the eyes or the skin around the eyes, and also to increase their resistance to various types of infections. Since ancient times, boils, abscesses, and sore throats have been treated with chanterelle infusion. In addition, chanterelles inhibit the growth of tuberculosis bacillus.
Chanterelles have no contraindications, the main thing is to collect them in ecologically clean areas, and mushroom worms feel completely uncomfortable in them and very rarely get into these “anthelmintic mushrooms.” And this, in turn, not only adds advantages to them, but will also allow them to gain enormous recognition throughout the world.
✎ Distribution in nature and seasonality
Chanterelles grow everywhere in coniferous and mixed forests, and they try to settle in well-lit places, for example, along the edges of forests, in clearings, or hiding in grass, moss and fallen leaves. They settle, as a rule, in friendly colonies and much less often when alone, but are found throughout the temperate climate zone of the northern hemisphere. You can find them in the forest areas of Europe, central Russia, the Urals, Siberia, the Far East, and also in North America and Canada. They begin to bear fruit in June and continue to grow until the end of October.
- Common chanterelle forms mycorrhiza with various tree species (pines, spruces, beeches and oaks), therefore it grows in small groups or singly, in mixed and coniferous forests and is found throughout the temperate climate zone from the end of June to the end of October.
- Faceted chanterelle forms mycorrhiza mainly with oak, therefore it is widespread in deciduous forests and parks of North America, Western and Eastern Europe, Russia and Northern Asia and bears fruit on the soil both singly and in large groups, from the end of June to the end of October.
- Velvety Chanterelle- very demanding in terms of soil choice and therefore grows mainly on acidic soil in deciduous forests and mostly in warm, southern regions (in the south-eastern part of Europe, Asia and southern and central Russia) in small groups or singly from July to October.
- Pale fox is rare, but like other species of this family, it grows mainly in groups, in deciduous forests around the globe, preferring areas with forest floor, grass or moss, from mid-June to mid-September.
- Chanterelle clubface- the mushroom is not very widespread, but is found in different parts of the planet mainly in deciduous forests, mainly in moss or in the middle of grass, beginning to bear fruit at the beginning of summer and ending its fruit-bearing process only in late autumn.
- Funnel chanterelle- a rare mushroom in our area, but, nevertheless, in Russia it is occasionally found and always grows in large colonies in mixed or coniferous forests in damp and mossy areas, forming mycorrhiza with coniferous trees (usually spruce), preferring acidic soils , between the end of August and the end of October.
- Chanterelle yellowing- is also a rare species and is found very rarely (almost never found in Russia), but if it does come across, it is usually in groups and in joints, on mossy wood in moist mountain coniferous forests among grass and heather, on lime-rich soil, during the period beginning of August to end of September.
- Cinnabar red chanterelle- the mushroom is not widespread and forms mycorrhiza most often with oak, therefore it is found mainly in oak groves in the east of North America (it is difficult to find in Russia) and bears fruit in rather large groups on the soil, grows alone extremely rarely, usually bears fruit in the fall, in period from the beginning of September to the end of October.
✎ Brief description and application
Chanterelles belong to a unique subgroup of soft, fleshy aphyllophoroid hymenomycetes, uniting the families of chanterelles and hedgehogs, which differ from many mushrooms in the type of spore-bearing layer (hymenophore). The hymenophore in chanterelles consists of pseudoplates (in hedgehogs - from spines) and it is folded, forked or completely smooth, but Not lamellar. That is why they do not belong to lamellar or tubular mushrooms.
The pseudoplates of chanterelles are groove-shaped and almost smooth to the touch, with blunt rounded edges and outwardly reminiscent of the plates of agaric mushrooms; they are sparse and thick, sliding onto a stalk, yellow and yellow-orange in color. All chanterelles have a hat in the shape of a gramophone pipe and with uneven edges, dense, dry and smooth to the touch, yellow or yellow-orange in color. The leg is strong, dense and smooth, narrowed downward, fused with the cap and the same color as it. The pulp is strong, dense and fleshy, slightly fibrous in the stem, white in color, with a slight yellowness around the edges, a slightly sour nutty flavor and a faint smell of dried fruit.
U common chanterelle the cap is concave-spread and convex, with age it changes to flat-depressed with edges turned inward; in mature mushrooms it is funnel-shaped; the surface of the cap is matte and smooth, from orange-yellow to light yellow; the skin does not separate from the pulp. The leg is smooth and dense, and narrower downwards and fused with the cap; The color of the stem and cap is the same, but the stem may be a little lighter. The pulp is dense, fleshy, fibrous in the stem, yellow in color and becomes slightly reddish when pressed; The taste is a little sour, and the smell is reminiscent of the aroma of dried fruits and roots.
- U faceted chanterelles the cap is concave-spread and convex, with age it becomes with hanging wavy edges; the surface of the cap is matte and smooth, from orange-yellow to light yellow; the skin does not separate from the pulp. The leg is smooth, dense and elongated, fused with the cap; The color of the stem and cap is the same, but the stem may be a little lighter. The pulp is dense, thick, but fragile, fibrous in the stem, yellow in color; with a pleasant smell and taste.
- U velvety chanterelle the cap is thin-fleshy, in young fruits it is convex, but with age it becomes funnel-shaped, and the brim of the cap becomes wavy, which is why it looks “curly”; the surface of the cap is shiny and velvety, from reddish-orange to orange-yellow; the skin does not separate from the pulp. The leg is wrapped in a thin felt covering, slightly narrowed at the base and fused with the cap; The color of the leg changes with age from light orange to yellow. The pulp is tender, light orange in the cap, white or yellowish in the stem, has a pleasant delicate aroma, and tastes sour.
- U pale chanterelle the cap is funnel-shaped with sinuous edges; in young fruits it is smooth and curves downward, in adults it has sinuous edges; the surface of the cap is matte and smooth, from white to pale yellow; the skin does not separate from the pulp. The leg is thick and clearly divided into lower and upper parts: it is cylindrical at the bottom and cone-shaped at the top; the color of the stem and cap is the same, but the stem is darker - yellowish-white. The pulp is very dense, fleshy, fibrous in the stem, yellowish in color; The taste is slightly sour, the smell resembles the aroma of dried fruit.
- U chanterelle club the cap is strongly fused with the stem, funnel-shaped with sinuous edges, it is almost invisible in young fruits, but appears in adults; the surface of the cap is matte and velvety, of a purple hue, and in ripe fruits it becomes yellowish in color, and its inner side acquires a yellow-brown tint; the skin does not separate from the pulp. The stem is smooth, thick, club-shaped and very dense, and in mature fruits it is often hollow inside; The color of the stem is at first slightly purple, but over time it becomes light brown and does not match the color of the cap. The pulp is very dense, fleshy, white, sometimes fawn in color, and its color remains unchanged when cut; with a pleasant taste and smell.
- U funnel-shaped chanterelle the cap at a young age is convex or even, but with age it stretches out and becomes funnel-shaped, which is why the mushroom looks tube-shaped; the surface of the cap is covered with not very pronounced fibers, slightly darker than the rest of its surface, dull yellow-brown in color. The stem is cylindrical and smoothly passes into the cap; it is hollow inside; The color of the leg is yellowish or light brown. The pulp in the cap is quite thin, elastic, discreet light gray in color and with a pleasant mushroom smell and taste.
- U yellowing chanterelle the cap is thin, deeply funnel-shaped, with edges noticeably turned inward; The color of the cap is yellow-brown. The leg is strongly curved, narrowed towards the base, sometimes longitudinally folded, and hollow inside; the color of the leg matches the color of the hymenophore (pseudoplates) and is yellow. The pulp is dense, but brittle and slightly rubbery, yellowish in color, without much taste or smell.
- U cinnabar red chanterelles the cap together with the stem is a single whole and the shape of the mushroom is erect, similar to a funnel, at first the cap is slightly convex, and with age it becomes concave, while uneven wavy edges always form on it; the skin on the cap is cinnabar-red in color, but over time its color changes to pinkish-red, and its structure becomes fibrous. The pulp in the cap and stem is thin, elastic, fleshy-fibrous, whitish, pale pink and pale yellow in color, without a pronounced taste or smell.
As already noted, in the chanterelle family there are not only edible or even delicious mushrooms, such as: the common chanterelle (yellow), the yellowish chanterelle (yellowish) - which is almost never found in Russia, or the horn-shaped funnel (lat. Craterellus cornucopioides), but is found in They also include inedible mushrooms, and this is worth remembering.
Chanterelles, contrary to popular belief, are not the most “universal” mushrooms (although they have a delicate nutty flavor), and even if it is generally accepted that they can be consumed in absolutely any form, except dried (dried chanterelles, in the process of boiling them, become “rubbery”) "), but they are also not very suitable for making soups, pickling or pickling, but here, of course, it’s a matter of taste. On the other hand, fresh chanterelles are stored well in the refrigerator and are easily transported, so you can always use them quickly.
Perhaps it’s best to simply fry the chanterelles, especially in sour cream (or even without it, but then definitely with potatoes and onions). You can use them in preparing roasts and juliennes. But again, this is a matter of taste!
