Chanterelle funnel (tubular): what it looks like and where it grows, recipes

Despite the fact that the tubular chanterelle (funnel) is not very common in the climate, true mushroom pickers are increasingly interested in this species and its properties. And it is no coincidence, because the tubular representative of the Chanterelle family is considered a mushroom delicacy and is served in fashionable restaurants in Europe.

Where do tubular (funnel) chanterelles grow

The tubular, or funnel-shaped, chanterelles prefer moist and acidic soil, so they can often be found near moss. They grow in large clusters, and usually searches should be carried out in mixed or coniferous forests, especially old ones.

What tubular (funnel) chanterelles look like

The tubular (funnel-shaped) chanterelles have a rather unusual appearance. The cap of a young specimen, at first flat and even, begins to curl up with age and becomes like a funnel – hence the second name of this mushroom. Most often, the hat is light gray in color, it can be almost white. Its edges are heavily rolled, but this does not prevent its texture from remaining thin and quite elastic. If the funnel chanterelle representative is healthy, the hat can be straightened without harming it.

The inside of the cap is white, and it is all covered with long deep folds. This pattern goes down to the leg of the funnel (tubular) chanterelle and merges with it. The leg, in turn, is quite hard and strong, despite the fact that it is hollow in the center.

In size, the funnel variety of the Chanterelles is a small mushroom, the diameter of the cap of which is more than 6 cm, while the leg can be no higher than 5 cm in height and up to 1 cm in diameter. Tubular (funnel) chanterelles in the photo:

Is it possible to eat tubular (funnel) chanterelles

Tubular (funnel-shaped) chanterelles are used for food. Moreover, they are very similar in taste to the classic variety: you may not even notice any differences between them. Funnel chanterelles are versatile in cooking – they can be fried, boiled, stewed and pickled. The only problem that may arise in connection with culinary processing is that they easily absorb harmful substances from the atmosphere, so they should be collected only in ecologically clean regions, away from the city.

Taste qualities of funnel chanterelles

These mushrooms are considered delicacy not only because of their rarity, but also because of their extraordinary taste. They belong to the second taste category, and, despite all the similarities with ordinary chanterelles, they have a more delicate and delicate taste. Chefs of funnel-shaped representatives of this mushroom family mainly cook, as this method of processing allows not only to preserve, but also to enhance the unusual taste.

The benefits of tubular (funnel) chanterelles

Chanterelles tubular, or funnel, (cantharellus tubaeformis) have useful properties similar to ordinary representatives. They are especially good in three aspects:

1. Tubular (funnel) chanterelles have rich reserves of vitamin A, which has a beneficial effect on vision: the use of this species even helps to normalize the condition of the mucous membrane of the eye and stabilize eye pressure.
   Attention! The content of vitamin A is presented among all mushroom varieties in funnel chanterelles.
2. The polysaccharides in the composition of funnel chanterelles allow you to remove parasites and harmful bacteria from the body. In addition, such a product is able to rid a person of accumulated heavy metals.
3. Regular use of tubular (funnel-shaped) chanterelles allows you to get rid of liver problems and even helps in the fight against hepatitis, although it is not a panacea for it.

Collection rules

The season for collecting tubular (funnel) chanterelles begins in August-September and lasts until the onset of winter.

What is important to know when collecting this variety:

1. The mushroom often hides among the moss, in the grass, and this complicates its search.
2. Due to the characteristic feature of the tubular (funnel) chanterelle to form mycorrhiza, and with hard and soft types of trees and conifers, it is worth paying attention to rotten wood, as well as looking for a yellow beauty under pines and spruces.
3. Funnel representatives of the Lisichkovs, located in groups, often form the so-called witch circles.
4. In addition, this variety does not need to be immediately checked for the presence of worms: they simply do not exist in it. This is another advantage of tubular (funnel-shaped) chanterelles, among which it is difficult to find undermined and spoiled mushrooms.

False twins of tubular (funnel) chanterelles

These funnel chanterelles have quite a few twins, but none of them are poisonous: they are all conditionally edible. Nevertheless, it is necessary to understand the types, since each of them has its own taste characteristics and demand in cooking.

The most common twins of the tubular (funnel) variety of Chanterelles:

• yellow fox. It has a more yellow tint, and its reverse side has a smoother surface. You can cook it in the usual way. The harvesting season begins in early summer and continues until mid-autumn;

  

• Crowtail gray. It is grayer than the funnel fox and also has a smooth underside. The taste of the funnel is much inferior to the funnel representatives, so it is less often used in cooking;

  

• black fox. Firstly, it differs in size – it can be twice the size of the funnel. Secondly, it is darker and less plastic. Its texture is harder than that of the funnel variety, which is why only hats are used in cooking, since the legs are highly rigid.

  

Recipes for tubular (funnel) chanterelles

Since tubular (funnel) chanterelles are quite rare specimens, they are usually eaten immediately, without drying or marinating them for later. They reveal their flavor best when boiled, so it’s worth considering three recipes that will allow you to enjoy all the intricacies of these mushrooms.

Soup with funnel chanterelles and cauliflower

For preparation it will be required:

• 0,3 kg of fresh funnel chanterelles;
• 0,5 kg of cauliflower;
• 0,2 kg of bacon;
• onions and spices – to taste;
• vegetable oil.

Sequence of steps:

1. Cut bacon and onion for frying.
2. Put the bacon in a preheated oil pan, fry it for a couple of minutes over low heat, then add the onion to it and fry it until softened.
3. Prepare funnel chanterelles: rinse thoroughly and cut off about 1/3 of their legs.
4. Then carefully add the mushrooms to the pan and fry everything together for about five minutes.
5. Divide the cauliflower into small inflorescences, pour it in a saucepan with water or broth and cook for about 10 minutes.
6. Add the contents of the pan to the pan and add more water or broth.
7. Cook until boiling.

When serving, greens should be added to the soup carefully, as it can interrupt the delicate taste of mushrooms: you can simply limit yourself to light spices.

Creamy strudel with funnel chanterelles

Ingredients:

• 5 sheets of ready-made filo dough;
• 0,3 kg of chanterelles;
• 0,3 l 10% cream;
• 1 Art. l flour;
• spices to taste.

First you need to prepare the filling:

1. Finely chop the mushrooms and onions and fry them in a pan until the moisture evaporates from the mushrooms.
2. Pour the contents of the pan with cream and let stew for a minute or two, and then remove from heat.

Roll preparation:

1. To get a good base, you need to process each layer of dough with melted butter separately.
2. Lay the mushrooms out on a sheet, leaving a distance of about 3 cm around the edges so that they can be tucked up.
3. Fold the edges inward and roll the dough into a roll. It is important to make sure that the filling does not fall out of it.
4. Put the strudel on an oiled baking sheet, pierce it in several places with a fork so that the dough can “breathe”, and send the dish to the oven for five minutes at a temperature of 220 ° C.
5. After this time, remove the roll from the oven, grease its surface with cream and send it back to the oven for another 10-15 minutes.

Funnel chanterelles with fried potatoes

This is the simplest and most popular recipe for cooking funnel chanterelles.

For preparation it will be required:

• 0,3 kg of chanterelles;
• 0,5 kg of young potatoes;
• 3 cloves of garlic;
• 1 pcs onions;
• vegetable oil, spices – to taste.

Procedure:

1. Finely chopped onion and garlic are sautéed in a frying pan.
2. At this time, the mushrooms are washed, the potatoes are washed and cut.
3. Potatoes and mushrooms are added to the pan when the onion becomes transparent.
4. Fry everything on low heat under a closed lid for 5 minutes.
5. After the lid is removed, the potatoes are mixed with mushrooms and then continue to fry until golden brown, stirring occasionally.

Conclusion

Chanterelle tubular (funnel) is a rarity for the climate, since this yellow beauty needs more moist soils to grow. But all the difficulties associated with the collection pay off with the exquisite taste of this mushroom delicacy.