What does a yellow-brown moss fly look like? Yellow-brown mosswort (Suillus variegatus). Useful properties of the mushroom

Chanterelles (lat. Cantharellus) are 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 - description

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 chanterelle mushroom cap is from 5 to 12 centimeters in diameter, irregular 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, near spruce, pine or oak trees. 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

Gray chanterelle (lat. Cantharellus cinereus) – edible mushroom gray or brownish-black. 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 other countries Western Europe. The gray fox is known to few people, so mushroom pickers avoid it.

Cinnabar red chanterelle

Cinnabar red chanterelle (lat. Cantharellus cinnabarinus)– an edible mushroom of 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 have pink color. Spore powder is pink-cream. Cinnabar-red chanterelle grows in deciduous forests, mainly oak groves, in the eastern part North America. The mushroom picking season is summer and autumn.

Velvety Chanterelle

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 convex shape, which turns into a funnel-shaped one 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

Faceted chanterelle (lat. Cantharellus lateritius)- edible orange mushroom 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 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

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. Yellow fox growing in coniferous forests, on moist soils, bears fruit until the end of summer.

Trumpet chanterelle

Tubular chanterelle (funnel chanterelle, tubular cantarellus, tubular chanterelle) (lat. Cantharellus tubaeformis)- an edible mushroom with a cap diameter of 2-6 cm, a stem height of 3-8 cm, a stem diameter of 0.3-0.8 cm. The 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

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

Chanterelle Cantharellus subalbidus– edible mushroom of whitish or beige 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. The chanterelle mushroom Cantharellus subalbidus grows in the northwestern part of North America and is found in coniferous forests.

False chanterelles - description and photo. What is the difference between chanterelles and false chanterelles?

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 the edible chanterelle and the 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. U false mushroom often 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.

Chanterelle mushrooms: medicinal properties, vitamins and minerals

Strengthens the immune system, increases resistance to colds, improves tone, helps with dermatitis, has bactericidal and antiviral properties, as well as anti-cancer effects.

The fruiting bodies of chanterelles contain vitamins A, C, D, D2, B1, B2, B3, PP, microelements (zinc, copper), essential acids, antioxidant carotenoids (beta-carotene, canthaxanthin). For example, there is more vitamin C in percentage terms in chanterelles than in oranges. Vitamin A improves vision, prevents eye inflammation, and reduces dryness of mucous membranes and skin. Constant consumption of these mushrooms as food can prevent visual impairment, inflammation of the mucous membrane of the eyes, and hemeralopia (night blindness). Chinese experts recommend including them in the diet of those who constantly work at the computer.

Another active substance Chanterelles - ergosterol (K-10), which effectively affects liver enzymes. Therefore, they are useful for liver diseases such as hepatitis, fatty degeneration, and hemangiomas.

Recent studies have shown that the polysaccharide trametonolinic acid present in chanterelles successfully affects hepatitis viruses.

The effects of D-mannose also extend to worm eggs and cysts. After all, helminths, while in the body of a person or animal, constantly lay a huge number of eggs - this is their way of survival. Even if an adult dies, after some time dozens of others will take its place. 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.

Anthelmintic drugs from chanterelles are especially effective for enterobiasis, taeniasis, trichuriasis, ascariasis, opisthorchiasis, clonorchiasis, schistosomiasis and giardiasis.

Previously it was believed that the chanterelle was capable of removing radionuclides from the body, but it has now 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 hurt 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 mushrooms their natural wealth of amino acids, vitamins and proteins. At room temperature It is better not to store mushrooms; they are suitable at a temperature no higher than +10 degrees. The shelf life of unprocessed 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), and separate damaged mushrooms. After this, the mushrooms should be rinsed thoroughly, paying special attention to the back of the cap, and then dried well by placing them on a towel. This step is mandatory, as excess moisture can be harmful. To prevent chanterelles from becoming bitter after freezing, they should be boiled first, and then you can fry them in a frying pan.

How to freeze chanterelle mushrooms

You can prepare fresh and boiled mushrooms for the winter. In the first case, thawed chanterelles may taste a little bitter. But if these are young, strong mushrooms, then bitterness will not be felt.

Boiled chanterelles are safer because... will not spoil if the freezer is defrosted, and take up less space.

Mushrooms should be frozen on the day of collection.
It is preferable to select young, strong mushrooms, without signs of drying out or mold. Can be cut into large slices. Next, the mushrooms should be washed well and drained in a colander. You can blot it with a paper towel. Place into bags and place in the freezer.
If you decide to boil the mushrooms, then the peeled chanterelles are dipped in cold water and cook for 15-20 minutes after the water boils. Another advantage this method- During cooking, all dirt is washed away. Drain the water, cool and put into bags.
Mushrooms should only be defrosted 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, place the pan on the stove, bring to a boil, boil for 15 minutes, then rinse well. After this, the chanterelles are ready to use in any recipe - be it soups or appetizers.
To prevent chanterelles from changing color after prolonged heat treatment, you should add a couple of spoons to the water. lemon juice or a little citric acid.
If you want to stock up on chanterelles for future use and freeze them, do not put them in the freezer under any circumstances. raw mushrooms– after storage at deep sub-zero temperatures, they will become mercilessly bitter, and you will have to throw away the entire carefully guarded and cherished stock. Exit? There is always a way out! To freeze chanterelles for the winter, you must first boil them (preferably in milk, but plain water will also work) or fry them in advance. large quantities solid fat (melted butter, or better yet, lard), and then put it in a container.
Chanterelles are self-sufficient on their own, however, if you add a little sour cream to them, it will only be better, in any dish. In addition, these mushrooms “love” thyme, rosemary, basil, oregano, and marjoram.

Chanterelles have excellent taste, can be stored for a long time and are easy to transport.
Unfortunately, these mushrooms cannot be dried, as the flesh of the chanterelles becomes “rubbery.”

Video

Common chanterelle (true) is an edible mushroom of the Chanterelle family. The name comes from the Old Russian "fox", i.e. "yellow".

Description and appearance

There is no pronounced cap fused with the stem. The color of the mushroom body is from light yellow to orange. The diameter of the cap is up to 12 cm, the cap is smooth with wavy edges, depressed in the middle. The mushroom has the shape of a funnel.

The leg is dense, lighter than the cap, tapering towards the bottom. Thickness 1-3 cm, length 4-7 cm.

The pulp is fleshy, dense, yellow on the edge and light in the middle; if pressed, it will turn slightly red. The smell is specific, sour with notes of dried fruits and roots. The mushroom has practically no worms or wormholes in its pulp. The pseudoplate hymenophore has highly branched folds descending to the stalk.

The spores are light yellow, elliptical, 8.5*5 µm. The harvest season is June and August-October. They grow in groups.

Kinds

There are more than 60 species, but the most common is the common chanterelle. Mushrooms are found in different climate zones.

Funnel fox

It has a funnel-shaped cap of brown yellow color on a long tubular stem with a gray-yellow stem. The pulp is white, very dense, with a faint pleasant aroma. The flesh is edible but tough and requires a long cooking time. Also known as tubular lobe or tubular cantarel. Loves shade and acidic soils.

Gray fox

She is also a funnel-shaped funnel. Outwardly it looks like a deep funnel with a wavy edge. The leg is short. The body is dark gray.

Thin, very brittle pulp, practically odorless and tasteless. Meets in August-September. found in mixed forests. In Europe it is considered a delicacy and is used to make sauces.

Faceted chanterelle

It has an almost smooth hymenophore, the flesh is more brittle. Distributed in North America.

False chanterelle

Bright orange color, odorless, very similar in appearance to the common chanterelle.

Grows in large groups and alone. Can be found in grass and rotten wood. It is difficult to get poisoned by a mushroom, but people with weak digestion are at risk of intestinal upset.

Omphalote olive

Grows in the subtropics, loves dying deciduous trees, in particular olives. Poisonous.

Where does it grow

The fungus is common in temperate and subtropical climate zones. Loves acidic soils. Grows in grass, moss, under fallen leaves. Can be found in coniferous and mixed forests.

You can find out where chanterelle mushrooms grow and how to find them faster by watching the following video.

Method of making seasoning

At heat treatment(already over 60 C) chanterelles lose most useful substances. But raw mushrooms have a specific taste, although they are edible. You can prepare a seasoning from chanterelles and add them to ready-made cold or warm dishes, and use them for medicinal purposes.

Fresh mushrooms are cleaned of dirt with a soft brush. It is recommended not to wash mushrooms, but very dirty ones can be rinsed under running water. Dry the mushrooms in the sun or in a heat dryer at a temperature of 40-50 C.

If the mushrooms are large, then they need to be torn into pieces along the fibers or cut with a ceramic knife. Metal cannot be used, because... it will oxidize all the nutrients in the pulp.

Dried mushrooms should be ground into powder. Store in a thick canvas or fabric bag. Shelf life - 1 year.

Nutritional value and calorie content

Per 100 grams of product:

Chemical composition

Beneficial features

anti-inflammatory;
bactericidal;
immunostimulating;
antitumor;
bactericidal;
antihelminthic;
strengthen nervous system;
help enrich the blood with hemoglobin;
restoration of vision.

Watch the following video, from which you will learn even more about chanterelle mushrooms and their beneficial properties.

Contraindications

individual intolerance;
children under 5 years of age;
acute diseases of the gastrointestinal tract.

Application

In cooking

They boil, marinate, simply salt, but fried ones are the most delicious. In Jewish cuisine they are kosher.

As a side dish, serve with buckwheat, durum wheat pasta and brown rice.

Preferred spices:

allspice,
dill,
carnation,
coriander,
marjoram,
celery,
dried carrots,
Bay leaf.

Mushrooms are used as an independent dish, added to pizza and casseroles, and used as a filling.

Chanterelle salad

Sauce: In a water bath, mix 35 g of dry white wine and 3 egg yolks until a light foam forms. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until smooth foam. Add 1.5 tsp. lemon juice, salt and pepper to taste.

Salad: Boil 100 g of small potatoes in their skins. Then cool, peel and cut each in half. Fry 150 g of fresh chanterelles in olive oil along with boiled potatoes, 70 g of green and 100 g pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Place everything on a large plate, top with 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half. Pour sauce over everything.

Cream soup with truffle flavor

Cut 300 g of potatoes and fry on vegetable oil(40 g) until crispy. Dice 1 medium onion and fry along with the potatoes for about 5 minutes, adding butter(50 g). Add 1 kg of coarsely chopped fresh chanterelles to them and fry for another 3-5 minutes.

Add fried vegetables with mushrooms to 1.5 liters of water and cook until tender (about 20 minutes). Grind the finished soup in a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in plates, drizzling with truffle oil (only 15 ml for the entire recipe).

Chanterelle mousse with buckwheat porridge

For the mousse you will need 200 g of fresh chanterelles. Fry in vegetable oil (25 ml). Then pour in a little water, 30 ml of cognac and 150 ml of cream. Simmer until done. Grind the mushrooms in a blender until smooth and add salt.

For the garnish you will need 300 g of porcini mushrooms, 300 g of buckwheat, 100 g onions, a few sprigs of fresh parsley. Boil the buckwheat. Cut porcini mushrooms into slices and fry in vegetable oil (25 g). Then cut the onion into strips and add to the mushrooms. Fry for about 3 minutes more. Remove from heat. Add buckwheat, finely chopped parsley and stir. Place on plates and top with mousse.

Pickled chanterelles

Peel 1 kg of chanterelles. Place in an enamel bowl and add 100 ml of water. During the cooking process, the mushrooms will give juice, so you do not need to add more water than specified. Cook for 10 minutes, skimming off any foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tbsp), sugar (1/2 tbsp), vinegar (125 ml) and continue cooking for another 15 minutes. Place hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave until completely cool.

In medicine

liver disease (cirrhosis, hepatitis C, fatty liver, etc.);
pancreatic diseases;
night blindness;
upper respiratory tract diseases, pharyngitis, sore throat, ARVI;
tuberculosis;
sarcoma;
malignant neoplasms;
fungal infection of the skin, purulent wounds, ulcers, boils and other skin inflammations;
remove radionuclides from the body;
for worms.

Used in the form of alcohol tinctures, powder or oil extract.

Alcohol tincture of chanterelles

2.5 tbsp. dried chanterelle powder pour 500 ml of vodka (preferably with Alpha alcohol). Seal and leave for 2 weeks in the refrigerator. Don't strain! Be sure to shake before use. This tincture is used:

When treating the pancreas take 1-2 times a day, 1 tsp. half an hour before meals. The course of treatment is 3 months. When treating liver disease (including hepatitis C), take the drug in the same way, but the course of treatment can be extended to 4 months.
To cleanse the liver take 2 tsp. before bed for 15 days. The course is held once a year.
To remove worms take 2 tsp before bedtime. from 2 to 4 weeks. Chanterelle tincture is preferable pharmaceutical drugs, because has a gentler effect on the body, affects only worms.

When losing weight

Satisfies hunger for a long time, while mushrooms are low-calorie. It is recommended to replace meat with chanterelles 4 days a week. With such a simple diet you can lose up to 6 kg in a month.

IN diet menu It is preferable to use stewed or boiled chanterelles with sauce: mix low-fat yogurt with fresh dill, green onions and spices to taste.

Porridge for weight loss

Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water and mince the mushrooms. You can eat it as a separate dish with yogurt sauce or add it to other dishes.

Weight Loss Powder

Prepare powder from dried mushrooms. Take 1 tsp. 2 times a day on an empty stomach with 1 glass of water. This method is especially effective if obesity is caused by improper liver function.

In cosmetology

Chanterelle extract and powder are added to face creams, which help fight fungal formations, while moisturizing and nourishing the skin.

How to choose and where to buy

It is best to purchase mushrooms in stores and markets. There the mushrooms are checked and the sellers are given an appropriate conclusion.

Fresh mushrooms

There should be no lethargic, dry, flabby, damaged mushrooms with mold deposits. It is best to take clean chanterelles, because... dirty ones are difficult to wash and clean. You need to take only whole ones; cut ones indicate low quality.

Frozen

When buying fresh frozen mushrooms, it is important to read the expiration dates on the packaging. The package itself should not contain ice or sticky lumps; this is a signal that the mushrooms have been defrosted, therefore, you can buy a low-quality product.

Pickled

Pay attention to the expiration date on the packaging. If the can is iron, there should be no dents on it. If it is glass, the lid should not be swollen.

Growing

There are two ways to grow chanterelles at home:

using spores;
using mycelium.

In the first case, you will need caps of old mushrooms that need to be dried. Then the caps themselves must be dug into the prepared soil. Or soak the caps in water for several hours, and then water the ground with this water.

In the second case, you will need a mycelium from the forest. There is a clearing with chanterelles, and closer to the tree a piece of earth 20 by 30 cm wide and deep is dug up. You should take soil only near healthy trees, without external signs drying out.

The brought soil should be thoroughly dried. This is necessary so that other competing organisms die.

It is best to prepare seed soil at the end of summer and store it for a year in a dark, cool room, for example, in a basement or cellar. The container itself must be breathable.

Next, the sowing itself is necessary. It is best to carry out work at the end of June. Several holes with a diameter of 10 cm and a depth of 20 cm are dug around the tree. The seed is tightly packed into the holes and watered with water from a watering can (1 liter per hole). Then cover the holes with moss or fallen leaves. The harvest should be expected no earlier than in a year.

It is preferable that the mushroom is planted under the same type of tree where the soil was taken. The best symbiosis is between chanterelles and coniferous trees, birch, beech, and oak.

How to freeze

Boiled chanterelles are safer because... will not spoil if the freezer is defrosted, and take up less space.

Mushrooms should be frozen on the day of collection.

It is preferable to select young, strong mushrooms, without signs of drying out or mold. Can be cut into large slices. Next, the mushrooms should be washed well and drained in a colander. You can blot it with a paper towel. Place into bags and place in the freezer.

If you decide to boil the mushrooms, then the peeled chanterelles are placed in cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all dirt is washed away during cooking. Drain the water, cool and put into bags.

Mushrooms should only be defrosted at room temperature.

Storage

Fresh mushrooms can be stored in the refrigerator for 2 to 7 days. If you pack them in a bag, they will last longer.

Dried mushrooms are not very suitable for cooking due to their hardness. The prepared powder should be stored in a dark place in a thick canvas bag for no more than 1 year.

Freshly frozen chanterelles can be stored for no more than 6 months.

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

Chanterelle mushroom brief description

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

Chanterelle mushrooms description for children

In the large family of forest mushrooms, chanterelles are easy to recognize. Due to the characteristic appearance and their bright colors are difficult to confuse with any other mushrooms and are quite easy to find in the forest. Children especially enjoy looking for these mushrooms; their red color resembles a fox fur coat. The average height of the red forest beauty fox is 4-6 centimeters, the diameter of the fashionable hat is 5-8 centimeters.

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

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

Yellow, elegant chanterelles always grow in large families. The young ones are convex, neat, even, like buttons, sewn to the ground in a row. Older ones - with a tall leg, but with an even, still flat cap, fleshy, dense, just what a mushroom picker needs. And the smell! Special, chanterelle, you can’t confuse it with anything. WITH eyes closed, only by smell can you distinguish chanterelles from any mushrooms. In one of the books about mushrooms I read: “The smell of a birch leaf with a hint of mint.” It’s beautifully said, but whether it’s true, judge for yourself. The elastic body of chanterelles in old age becomes rubbery in dry weather, flabby in damp weather. The cap takes the shape of a funnel with uneven, winding, or even torn into separate blades edges. Chanterelles are loved by people for their inability to become worms. For some reason, mushroom flies avoid them. But you can find a hard wireworm in this mushroom. Another good thing about chanterelles is that they are unpretentious to weather conditions. They can be found at the height of summer, when in the forest there is inter-mushroom - a time gap between mushroom waves, layers. Chanterelles are not afraid of dry days or excessive dampness. Chanterelles begin to grow quite early, in June, but still later than the first boletuses and aspen boletuses. However, it is different in different areas. But they immediately pour out in huge piles, stripes, circles.

Fans of “mushroom hunting” value chanterelles not only for their excellent taste, but also for the fact that their pulp has no signs of worms or damage by insects. All this is thanks to the substance chitinmannose, which has the ability to destroy helminths and their eggs.

Many people like to collect chanterelles, because they grow in large colonies. If you find several pieces in front of you, look around, look under fallen leaves or moss. From one clearing you can collect 2-3 buckets of these delicious fruiting bodies. But novice mushroom pickers are concerned about the question: Are chanterelles poisonous?

In nature, there are representatives of an inedible species called false chanterelles; they can be poisoned. In addition, the situation may be aggravated by individual intolerance to mushrooms by the human body. Then another question arises: Are false chanterelles poisonous or not, and if so, how poisonous?

First, you need to figure out what real chanterelles look like, so that even an inexperienced mushroom picker can distinguish an edible product from an inedible one. Real chanterelles usually grow in mixed and coniferous forests, from mid-summer to October. Mushrooms have an orange-yellow hue with a characteristic pleasant aroma of pulp. The caps are funnel-shaped with wavy edges and plates descending almost to the middle of the stem.

False chanterelles are not poisonous, although you can get poisoned from them. Usually it is not strong, but does not bode well for your body.

However, poisonous mushrooms similar to chanterelles, called orange talkers, can still pose a danger to humans. It is these that some mushroom pickers confuse with the real chanterelle, growing in the same forests.

How to distinguish chanterelles from poisonous mushrooms so as not to harm yourself and your loved ones by serious poisoning? There are several factors that help to correctly recognize inedible chanterelles:

false chanterelles never grow in large groups like the true species;
orange talkers grow on rotting or old trees, and edible species only on the ground;
inedible chanterelles have an unpleasant odor, but real ones smell like peaches or apricots;
hats false mushrooms have a regular rounded shape with smooth edges, while real chanterelles have a funnel-shaped shape with wavy edges.

We invite you to look at a photo of poisonous chanterelles, clearly showing their main differences from edible mushrooms:

If you are still poisoned by false chanterelles, do not worry, this does not pose a danger to humans. With proper treatment, the patient recovers easily and quickly.

How else can you distinguish poisonous chanterelles from edible mushrooms?

How else can you distinguish poisonous chanterelles from edible ones and improve your experience in collecting mushrooms?

Poisonous chanterelles have smaller caps, not reaching 6 cm in diameter;
the plates are thin, often repeating and do not turn into the mushroom stalk, like in real ones;
pressing on a poisonous mushroom does not change its shade at all, unlike real mushrooms;
The smell and taste of the pulp of false chanterelles is very unpleasant compared to edible ones.

There is also another type of false chanterelle - is it poisonous? We are talking about gray chanterelle, which is inferior in taste edible form. The shape of the cap and legs of the gray chanterelle strongly resembles the real one, but has a brown or gray tint, which makes fruiting body unattractive to mushroom pickers.

It is worth saying that in many reference books the poisonous chanterelle is considered a conditionally edible mushroom. Many mushroom pickers collect these species, although they are of lower quality than real chanterelles. But if you prepare them correctly: soak them thoroughly for 2-3 days, boil them for 20 minutes with salt and spices, then poisoning can be avoided. But still, experts recommend not to eat these mushrooms, especially if you have problems with the digestive system. If they contain harmful toxins, these chanterelles can be poisonous. In people with sensitivity to these substances, the first signs of poisoning appear: nausea, vomiting, dizziness, abdominal pain and diarrhea. When the first symptoms appear, you should immediately call ambulance, because the preservation of human health will depend on your reaction.