chanterelle mushroom

Chanterelle ordinary (real) is an edible mushroom of the Chanterelle family. The name comes from the old Russian "fox", i.e. "yellow".

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

The stem 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 turns slightly red. The smell is specific, sour with notes of the aroma of dried fruits and roots. The fungus has practically no worms and wormholes in the pulp. The pseudolamellar hymenophore has highly branched folds descending towards the stem.

Spores are light yellow in color, in the form of an ellipse, 8.5 * 5 microns. Harvest season June and August-October. Grow in groups.

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

It has a hat in the form of a funnel of brown yellow color on a long tubular leg with a gray-yellow leg. The pulp is white, very dense, weak pleasant aroma. Edible but tough flesh requires a long boil. Also known as tubular lobe or tubular cantarel. Likes shade and acidic soils.

She is a hornwort.Outwardly, it looks like a deep funnel with a wavy edge. The leg is short. The body is dark grey.

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

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

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

Grows in large groups and singly. 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.

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

The fungus is common in temperate and subtropical climatic zones. Likes 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.

During heat treatment (already over 60 C), chanterelles lose most of the useful substances. But raw mushrooms are specific in taste, although they are edible. From chanterelles, you can prepare a seasoning and add it to ready-made cold or warm dishes, use it for medical 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 thermal dryer at a temperature of 40-50 C.

Dried mushrooms should be ground into powder. Store in a tight canvas or cloth bag. Expiration date - 1 year.

Per 100 grams of product:

• contains 8 essential amino acids;
• fatty acid;
• mushroom antibiotics;
• vitamins: C, E, B1, B2, PP, provitamin A, D;
• minerals: potassium, zinc, copper, calcium, magnesium, manganese, iron, copper, cobalt, phosphorus;
• chitinmannose - a substance that kills worms and eggs;
• ergosterol (provitamin D2);
• trametonolinic acid - affects the hepatitis C virus;
• beta-glucans - stimulate antiparasitic immunity;
• mono- and disaccharides;
• polysaccharide K-10.

• anti-inflammatory;
• bactericidal;
• immunostimulating;
• antitumor;
• bactericidal;
• antihelminthic;
• strengthen the 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.

• individual intolerance;
• children's age up to 5 years;
• acute diseases of the gastrointestinal tract.

Boiled, marinated, simply salted, but fried ones are the most delicious. In Jewish cuisine are kosher.

Serve with buckwheat, durum wheat pasta and brown rice as a side dish.

From spices are preferred:

• allspice,
• dill,
• carnation,
• coriander,
• marjoram,
• celery,
• dried carrot,
• Bay leaf.

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

Sauce: In a water bath, mix until a light foam forms 35 g of dry white wine and 3 egg yolks. Without ceasing to mix, carefully pour in 150 ml of olive oil. Beat everything thoroughly until a homogeneous 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 of pearl onions, add 6 cloves of garlic and season with 1-2 sprigs of thyme. Put everything on a large plate, spread 100 g of lettuce leaves and 150 g of cherry tomatoes cut in half on top. Pour sauce over everything.

Cut 300 g of potatoes and fry in vegetable oil (40 g) until crispy. Cut into cubes 1 medium onion and fry together with potatoes for about 5 minutes with the addition of 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 with a blender until smooth. Add 200 g of cream, salt, pepper to the soup and bring to a boil. Serve in bowls drizzled with truffle oil (15 ml total for the entire recipe).

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

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

Peel 1 kg of chanterelles. Put in an enamel bowl and pour 100 ml of water. During the cooking process, the mushrooms will give juice, so pouring more water than the specified is not required. Boil for 10 minutes, skimming off the foam. Add spices (bay leaf, cloves, black pepper), salt (1.5 tablespoons), sugar (1/2 tablespoon), vinegar (125 ml) and continue to cook for another 15 minutes. Arrange hot mushrooms with marinade in jars and roll up. Turn the jars upside down and leave to cool completely.

• liver disease (cirrhosis, hepatitis C, fatty degeneration of the liver, etc.);
• diseases of the pancreas;
• night blindness;
• diseases of the upper respiratory tract, pharyngitis, tonsillitis, SARS;
• tuberculosis;
• sarcoma;
• malignant neoplasms;
• fungal skin lesions, purulent wounds, ulcers, boils and other skin inflammations;
• remove radionuclides from the body;
• with worms.

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

2.5 tbsp powder from dried chanterelles pour 500 ml of vodka (preferably with Alpha alcohol). Cork and infuse for 2 weeks in the refrigerator. Do not strain! Be sure to shake before use. This tincture is used:

• In the treatment of the pancreas take 1-2 times a day for 1 tsp. half an hour before meals. The course of treatment is 3 months. In the treatment of liver disease (including hepatitis C), take the same, but the course of treatment can be extended up to 4 months.
• For liver cleansing take 2 tsp. at bedtime for 15 days. The course is held once a year.
• To remove worms take at bedtime 2 tsp. 2 to 4 weeks. Chanterelle tincture is more preferable than pharmaceutical preparations, because. softer effect on the body, affects only the worms.

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

In the 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.

Peel 1 kg of chanterelles and cook for 1.5 hours. Drain the water, pass the mushrooms through a meat grinder. You can eat it as an independent dish with yogurt sauce or add mass to other dishes.

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.

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

It is best to buy mushrooms in stores and markets. There, the mushrooms are checked and the sellers are issued an appropriate conclusion.

There should be no lethargic, parched, flabby, damaged mushrooms with mold raids. 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 speak of low quality.

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

Pay attention to the expiration date on the packaging. If the can is iron, it should not have dents. If glass - the lid should not be swollen.

There are two ways to grow chanterelles at home:

• with the help of disputes;
• with the help of a mushroom.

In the first case, you will need caps of old mushrooms that need to be dried. Then the hats themselves must be dug into the prepared soil. Or soak the hats in water for several hours, and then pour the earth 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 is dug up 20 by 30 cm wide and deep. Soil should be taken only near healthy trees, without external signs of drying out.

The brought soil should be well dried. This is necessary to kill other competing organisms.

Next, you need the sowing itself. The best time to work is at the end of June. Several holes are dug around the tree with a diameter of 10 cm and a depth of 20 cm. The seed is tightly stuffed into the holes and watered with water from a watering can (1 liter per 1 hole). After closing the holes with moss or fallen leaves. Harvest should be expected not earlier than in a year.

It is preferable that the mushroom is planted under the same tree species where the soil was taken. Chanterelles have the best symbiosis with coniferous trees, birch, beech, oak.

For the winter, you can prepare fresh mushrooms and boiled ones. In the first case, thawed chanterelles may be slightly bitter. But if these are young, strong mushrooms, then bitterness will not be felt.

It is preferable to select young strong mushrooms, without signs of drying out and mold. Can be cut into large chunks. Next, the mushrooms should be washed well and thrown into a colander. You can blot with paper towels. Divide into bags and put in the freezer.

If a decision is made to boil the mushrooms, then the peeled chanterelles are dipped in cold water and boiled for 15-20 minutes after the water boils. Another advantage of this method is that all the dirt is washed out during cooking. Drain, cool and place in bags.

Mushrooms should only be thawed at room temperature.

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

Dried mushrooms are of little use in cooking because of their rigidity. The prepared powder should be stored in a dark place in a tight canvas bag for no more than 1 year.

Freshly frozen chanterelles are stored for no more than 6 months.