(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!
The kingdom of mushrooms is diverse. For people there are edible and inedible mushrooms, medicinal and suitable for consumption. Chanterelles have a memorable appearance. The yellowish color resembles the fur of a fox, which is why this type of mushroom is called so. They grow from early summer to mid-autumn, so they can be harvested several times per season.
Description and types of chanterelles
Chanterelle mushrooms include several varieties. Not all of them are edible. Distributed throughout Russia and Belarus. Due to its special properties, it is exported to Germany and France. Due to its immunity to the fungus fly (which makes mushrooms wormy), chanterelle is considered a kosher product for Jews.
The common yellow chanterelle is called Cantharellus cibarius in Latin. The cap reaches a diameter of 12 cm. The colors range from light yellow to orange. Pulp characteristics:
- fleshy to the touch;
- white on the cut;
- yellow at the edges.
The inner surface of the cap is folded. The leg is difficult to separate from it. Grows mainly in deciduous and coniferous forests.
Less known is the gray variety. Also edible mushrooms, painted in gray or black-brown tones. Distinctive features:
Distributed throughout America and the European part of Russia. Due to its unusual appearance, it is rarely collected.
The cinnabar-red variety is also an edible chanterelle. These mushrooms are pinkish or reddish in color. Small in size, with a cap diameter of up to 4 cm. They grow in the forests of America.
The medicinal properties of mushrooms are varied. They boost immunity and help fight colds. Thanks to quinommanosis, they are a good remedy for helminths. Large amount of vitamin A helps prevent eye diseases. Inflammation of the mucous membrane, visual impairment, night blindness - this is not the most complete list of ailments that this fungus successfully fights. Chinese doctors recommend eating it regularly for anyone who works at a computer.
Alcohol tinctures with mushroom fruiting bodies reduce the growth rate of cancer cells. The polysaccharide present in them actively fights the hepatitis virus.
In folk medicine it is used in the form of vodka tinctures. To make them, mushrooms are dried and ground into powder. For 1 liter of alcohol take one tablespoon of powder.
The resulting mixture is thoroughly shaken and left for 10 days. The bottle is shaken every day. You need to drink one tablespoon of the tincture every day. The duration of treatment depends on the disease.
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.
The common mushroom is an edible forest mushroom that grows in places where there is a lot of moisture. The characteristic appearance will allow a person who has previously seen it only from a photo to distinguish this mushroom from others. However, not everything is so simple: be prepared that you can meet a false poisonous fox in the forest.
Meet the fox: appearance
The mushroom called chanterelle is well known to both avid mushroom pickers and newcomers to this business. It loves coniferous forests, but also grows in birch and mixed forests - often singly, but close to each other.
In the common chanterelle, the leg and cap are so fused that they do not have a clear transition. The cap is most often funnel-shaped, up to 12 cm in diameter, from light yellow to yellow in color, with a smooth, matte surface that is not very well separated from the pulp. The pulp is dense and very fleshy, white, but slightly red when pressed. It tastes sour, even peppery, and smells like dried fruits and roots.
Chanterelle mushroom
Advice. Go to the forest after heavy rain. Chanterelles love water and grow en masse after rainfalls.
Chanterelles grow in families. Therefore, in order to bring home a basket or bucket that is not empty, carefully examine the surroundings of the place where you found the mushroom. If there is moss, carefully lift it up. Do not cut the mushroom under any circumstances - carefully unscrew it, removing it completely from the ground. Otherwise, you will damage the mycelium. If everything went smoothly, remember the place; after a while it will be full of mushrooms again. The fox is often inseparable from a basket of saffron milk caps. Mushrooms are similar to each other, but you can still distinguish them with the naked eye:
- the edges of the chanterelle are more wavy;
- The color of the chanterelle is lighter - from yellow to almost white;
- the pulp and milk are paler than that of camelina;
- there are no wormholes.
Beneficial features
Chanterelle is always clean and juicy. The mushroom does not rot due to excessive moisture, but in drought it simply stops growing without losing juice. Chanterelles can be collected in large containers without fear of being crushed, broken or lost in presentation. This is the case when accessibility is coupled with taste and health benefits.
Chanterelles are not only tasty, but also healthy
The mushroom is popular among people not only because of its nutritional properties, but also because of its usefulness. It contains valuable polysaccharides, 8 essential amino acids, manganese, copper, zinc and vitamins PP, A and beta-carotene. Medicine has discovered natural anthelmintic (fighting worms) and hepatoprotective (positive effects on the liver) properties in the mushroom.
And the most useful substance in chanterelles is considered to be trametonolinic acid, which is designed to fight hepatitis. Traditional medicine speaks of the benefits of the mushroom for vision and physical health of the eyes, as well as for immunity and even the removal of radionuclides from the body. In addition, it can be an excellent meat substitute for people who do not eat meat.
Inedible look-alikes
Poisonous pseudo-chanterelles include the false chanterelle (also known as the orange talker) and the olive omphalot. They are not related to common chanterelles, although they are similar in appearance. Mushrooms are called conditionally edible. After keeping them in water for 3 days, boiling or stewing, you can eat them, but you will not get pleasure from the signature chanterelle taste and aroma. Experienced mushroom pickers can recognize an “infiltrator” by eye. However, if you do not consider yourself one of those, it is better to rely on auxiliary signs:
Orange talker
- The false chanterelle grows exclusively on the forest floor, moss, dead wood, and old rotting trees, and not on the soil, like the real one.
- It's brighter than the real thing. The cap becomes lighter towards the edge. The surface is velvety. The real one has a uniform color and a smooth surface.
- The edges of the false chanterelle's cap are smooth and even, neatly rounded. The hat is smaller than the real one. The transition to the stem is not continuous.
- The leg of the false chanterelle is hollow, while that of the real one is fibrous.
Omphalote is a deadly poisonous mushroom. It grows only in the subtropics and exclusively on wood dust.
Attention! Even a real chanterelle can poison you: the one that grows near an industrial plant or a busy roadway. The mushroom collects the radioactive nuclide cesium-137.
Mushrooms on the table
Raw chanterelles taste hard and sticky, even spicy. But they are also eaten in this form. In Germany, for example, this is par for the course; the mushroom is respected there: it is pickled in vinegar and dried. However, after such processing the chanterelles become rough in taste, so it is still better to cook them.
Before processing, the mushroom is washed in cold water, the plates are cleaned and cooked for about 20 minutes in a large pan of salted water, skimming off the foam. Cooking retains the original spicy taste, and the aroma becomes similar to the smell of cardamom. To definitely rid the chanterelles of bitterness, you can soak them in milk for an hour and a half. For a multicooker, the “baking” mode and half an hour on the timer are suitable.
Fried chanterelles
Mushrooms are also frozen. Moreover, after cooking they will take up less space. Chanterelle is 89% water, so when cooked, its size can decrease by 3-4 times. If they taste bitter later when cooking, sweeten the water with brown sugar.
Chanterelles are used in various dishes: soups, salads, pies. They are also simply fried with potatoes and onions, seasoned with sour cream. Whatever you choose, this mushroom will give the dish a unique taste and aroma. The European serving of mushrooms involves cutting them into pieces and seasoning them with butter, crushed breadcrumbs, onions, lemon peel and seasonings.
Advice. Despite containing only 19 kcal per 100 g of chanterelles, they, like other mushrooms, are considered heavy on the stomach. Therefore, take precautions when eating.
False and real fox: video
Chanterelle mushrooms: photo
Real chanterelle Grows in numerous groups 
The fox is real in the photo
The fox is real is a widespread edible mushroom characterized by high yield. It grows in numerous groups, forming so-called witch circles or wide stripes, from mid-July to mid-October, with peak fruiting occurring in July-August. You need to look for it in damp, open areas of coniferous or deciduous forest.
The initially flat-convex mushroom cap with wavy edges gradually becomes funnel-shaped, its edges become thinner and uneven. Its diameter is about 10–12 cm. The surface of the cap of the forest chanterelle mushroom is smooth, matte, whitish or bright yellow. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stalk.
The plates are folded, descending far onto the stalk, branched, thick, sparse. The stem smoothly expands upward, without a discernible border, turning into a cap, dense, yellow, smooth, up to 7 cm in length and 3 cm in thickness, cylindrical, solid.
The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, and is almost never wormy.
The real chanterelle mushroom belongs to the third category of mushrooms and has high nutritional value due to the vitamins and microelements contained in its tissues. It can rightfully be called a universal mushroom that lends itself to all types of culinary processing, demonstrating good taste.
Goes into preparations for canning. Used boiled and fried without pre-treatment. It is prepared for future use in the form of boiled canned food (in jars), and can also be used for pickling and salting (hot method).
The main characteristic of the real chanterelle mushroom is its high carotene content, much higher than in all other well-known mushrooms. In addition to carotene, this mushroom contains many other vitamins and has antibacterial properties. In some countries, chanterelle is used to prevent cancer.
The humpbacked fox grows in small groups. The humpbacked fox in the photo.
Humpbacked fox, or cantarellula, is a rather rare edible agaric mushroom in Russia that produces consistently high yields every year. It grows in small groups from mid-August to September, but produces especially abundant harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this type grow? You need to look for them in areas of coniferous forest overgrown with a thick layer of moss, preferably in a pine forest.
The mushroom cap is convex at first, but gradually takes the shape of a wide funnel with a diameter of about 4 cm, with a small bulge in the middle. Its surface is painted in a shiny gray color with a smoky tint and brown concentric circles. The spore-bearing layer consists of frequent grayish plates descending to the stalk. During the process of growth, the plates and the upper part of the stalk adjacent to them become covered with small red dots. The leg is rounded, smooth, straight, the same color as the plates. Its height is about 8 cm, and its diameter rarely exceeds 0.5 cm. The surface of the leg is smooth, with light white pubescence at the base.
The pulp is thin, soft, tender, with a pleasant taste and a subtle mushroom aroma, grayish in color, which quickly turns red when the pulp comes into contact with air.
The humpback chanterelle belongs to the fourth category of mushrooms. It is eaten boiled or fried.
These photos show what real and humpback chanterelle mushrooms look like:
Chanterelle yellowing and gray: the color of forest mushrooms and their description
Chanterelle yellowing in the photo 
The fox's hat is shaped like a deep funnel.
Chanterelle yellowing is an edible mushroom that grows in small groups from early August to late September in coniferous, predominantly spruce forests.
The shape of a chanterelle's hat resembles a deep funnel with a diameter of about 5 cm, with a curled curly edge. Its surface is smooth, matte, dry. The color of this chanterelle mushroom is yellowish-brown. The lower part of the cap is also smooth, but in mature mushrooms it is covered with a large number of thin winding folds descending onto the stem. It is painted yellow with an orange tint. The stalk is rounded, thinner at the base, often curved, less often straight, hollow inside, the same color as the spore-bearing layer. Its height is about 10 cm, and its diameter is about 1 cm. The pulp is elastic, dense, brittle, light yellow, tasteless and odorless.
Yellow chanterelle belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, and can also be dried for the winter.
Gray fox in the photo 
The cap is funnel-shaped, lobed, gray-brown-black
Gray chanterelle has a cap with a diameter of 3-5 cm. The cap is funnel-shaped, lobed, gray-brown-black, fading with age, the edge is drooping. The pulp is thin, with a fresh taste, without much odor. The plates are descending, gray, uneven in length, frequent, thin. The stalk is cylindrical, hollow, colored a tone lighter than the cap, size 4.0 0.5-0.2 cm. Spores are ellipsoidal, size 8-10 5-6 microns, colorless.
Nemoral forest species. The range covers Europe.
Found in deciduous forests. Fruiting bodies are periodically formed in September - October. There are single specimens.
It is protected as part of the natural complexes of the Berezinsky Biosphere Reserve, the Narochansky and Belovezhskaya Pushcha national parks. It is necessary to create specialized mycological reserves in places not covered by protective measures. It is necessary to periodically monitor the state of known populations, search for new ones and, if necessary, organize their protection by prohibiting or limiting anthropogenic impacts.
Below is a photo and description of the common chanterelle mushroom.
Common chanterelle: in which forests it grows and what it looks like (with photo)
Common chanterelle in the photo 
(Cantharellus cibarius) in the photo
Common chanterelle (Cantharellus cibarius) is an edible mushroom. The cap is 2-12 cm in diameter, convex at first, then pressed in the center in the form of a funnel with a solid or lobed-folded edge, quite fleshy, yellow or yellowish-white. Plates in the form of forked-branched veins or folds of skin of the same color as the stalk, strongly descending along the stalk. The stem is 2-10 cm long, 0.5-2 cm wide, the same color as the cap. The pulp is dense with a pleasant smell, whitish or yellowish.
It forms mycorrhiza with birch, spruce, pine and oak.
You can find it from June to November. It is especially valuable in June and July, when there are few other mushrooms.
This chanterelle mushroom looks almost the same as the inedible false chanterelle, but it is more regular in shape.
The common chanterelle is edible both young and old. Does not require boiling. Fried chanterelles are especially tasty.
(Hygrophoropsis aurantiaca) in the photo 
False fox in the photo
False fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. The cap is 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a curled edge, orange or buffy, fading to a reddish-whitish color with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, the same color as the stalk, strongly descending along the stalk. The leg has a regular round cross-section, 2-5 cm in length, 0.5-1 cm in width in the lower part, where there are no plates, the same color as the cap. The spore powder is pale cream.
Grows in sparse pine and pine-birch forests, on heather heaths. Found in large quantities.
You can find it from June to November.
The false fox is similar to the real fox. The false chanterelle has real plates under its cap, while the real chanterelle has thick veins or folds instead of plates.
You can see different types of chanterelle mushrooms in this video:
