Chanterelle mushrooms: photo, description and application of chanterelles, how to distinguish false mushrooms from ordinary ones

Chanterelle mushrooms are highly valued not only for their taste, but also for their high resistance to parasites. These gifts of the forest are not afraid of insects due to the quinomannose contained in them, which kills the larvae of helminths. Therefore, the use of chanterelles is safe - there are practically no fungi eaten by worms.

In this article, you will receive information on how to distinguish chanterelles from false mushrooms and find out in which forests chanterelles grow. You can also see photos and descriptions of various types of chanterelles.

In which forests do common chanterelles grow

Category: edible.

Other names: the chanterelle is real.

Chanterelle cap (Cantharellus cibarius) (diameter 3-14 cm): yellow or orange, irregular. It can be either concave or convex, funnel-shaped or prostrate.

Leg (height 3-10 cm): solid and thick, usually grows together with the cap and has a color similar to it. Expands from bottom to top.

Pulp: white, dense and very fleshy, possibly fibrous. Slightly reddens when pressed. Freshly cut mushroom has a slightly sour taste, and the aroma resembles the smell of dried fruits.

As you can see in the photo, the edges of the chanterelle are usually wavy and curved downward. The skin, which is difficult to separate from the cap, is smooth to the touch.

How to distinguish false chanterelles from ordinary ones

Doubles: poisonous false chanterelle (Hygrophoropsis aurantiaca) and olive omphalot (Omphalotus olearius). A false one is easy to distinguish by its place of growth: this mushroom never grows on soil, only on rotting wood or forest floor. And omphaloth, a deadly poisonous mushroom, is found exclusively in the subtropical zone, moreover, it can only be found on wood dust.

The common chanterelle can also be confused with edible chanterelles - faceted (Cantharellus lateritius) and velvety (Cantharellus friesii)... This is okay, but it is still worth remembering a few differences.

Pay attention to the photo of the faceted chanterelle mushroom: its flesh is very brittle, moreover, it grows only in North America. It is more difficult to identify what the velvety chanterelle mushrooms look like. They differ only in brighter color. For a more detailed analysis, laboratory conditions will be needed.

Chanterelles in the forest and photos of mushrooms

Chanterelles grow in the forest from mid-June to early October. Growing them under artificial conditions is not practiced.

These mushrooms can be found in almost all types of natural green spaces, but most often near oak, birch, spruce and pine.

Look at the photo of a chanterelle in the forest: it can "burrow" in moss or fallen leaves. A feature of common chanterelles is their mass appearance after heavy rains with thunderstorms.

Important! Do not collect chanterelles near industrial plants, as this mushroom can accumulate the radioactive nuclide cesium-137.

The use of chanterelles in cooking

The use of these mushrooms in European cuisines is extremely widespread. The use of chanterelles in cooking is explained by its delicious taste: the mushroom is beautiful in almost any form. Chanterelles contain eight essential amino acids, as well as copper, zinc and vitamins A, B1, PP.

In addition, this mushroom is a kosher food allowed for the adherents of Judaism due to the fact that, due to its immunity to parasites, it bypasses the prohibition "All winged reptiles and insects are unclean for you, do not eat them" (Deuteronomy 14: 3-20). If the chanterelle rots, there is a clearly noticeable spoiled place on it.

Application in traditional medicine (data not confirmed and not passed clinical trials!): an effective agent in the fight against liver diseases, including some forms of hepatitis.

Tubular chanterelle and its photo

Category: edible.

Tubular chanterelle cap (Cantharellus tubaeformis) (diameter 3-8 cm): predominantly yellow-brown, has a funnel shape characteristic of almost the entire family. Small dark scales can often be seen on it.

Pay attention to what the chanterelle looks like in the photo: in the tubular species, the jagged edges are usually curved towards the inside.

Leg (height 4-10 cm): tubular, has a cylindrical shape and is yellowish in color, fading strongly over time.

Pulp: white and dense. Or it has no taste at all, or it tastes a little bitter. When broken, it emits a faint pleasant smell of damp earth.

Doubles:horn-shaped funnel (Craterellus cornucopioides) and yellowing chanterelle (Cantharellus lutescens). The fresh funnel has a darker color, while the yellowing chanterelle has a smaller size and a different color in the cap and leg.

When it grows: from early September to mid-December in the northern half of the Eurasian continent.

Where can I find: on acidic soils of coniferous or mixed forests.

Eating: in almost any form. True, some mushrooms can be harsh, so they need to be boiled for a long time.

Application in traditional medicine (data not confirmed and not passed clinical trials!): has anthelmintic properties.

Other names: cantarell is tubular, chanterelle is funnel-shaped, lobe is tubular.