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Remembering useful mushrooms with a unique chemical composition, one cannot fail to name chanterelles. Many adherents of the “silent hunt” call them “golden flowers” and mention them among their favorites. Unlike other mushrooms, chanterelles are not wormy. They grow in whole families, which greatly facilitates their search and collection. The species is very common, photos of chanterelle mushrooms can be found in any mushroom picker’s guide. Speaking of these cute eukaryotes, they most often mean the common chanterelle or, otherwise, the cockerel. There are a large number of other species of chanterelles belonging to related families. Most of them are used for food.
Why is the chanterelle mushroom called chanterelle
It may seem that chanterelle mushrooms are named after the famous mammal of the Canine family. This is not entirely true. They are named so because they are also “fox” (or, from Old Slavonic – yellow). Both concepts that have the root “fox” are used in the meaning of “red” or “fox” suit.
What do chanterelle mushrooms look like
The general characteristics of the common chanterelle are familiar to many. It is recognizable by its light yellow or orange color and the characteristic shape of the cap – depressed in the center, with wavy edges. As it grows, its diameter increases and can range from 5 to 12 cm. The surface of the cap is smooth or matte, with a thin skin that is difficult to detach. The pulp is dense, fibrous, has a sour taste and a pleasant fruity aroma.
The peculiarity of the structure of the chanterelle mushroom is that its cap and leg do not have a clearly defined border and are a single whole. The leg is of the same shade, solid, massive, somewhat narrowed below.
Another feature of chanterelles is the folded hymenophore (the part of the fruit tree that carries the spore-bearing layer). It is formed by shallow plates and descends onto the leg.
Description of the chanterelle mushroom
Chanterelle is a genus of mushrooms – basidiomycetes (producing spores in special structures – basidia). It is especially common in temperate coniferous and mixed forests, loves damp lowlands, where there is a lot of moss, and also occurs in dense grass and among fallen leaves. Active growth of the mycelium is facilitated by frequent summer rains.
The common chanterelle lives in symbiosis with trees – oak, birch, pine. This symbiotic relationship between mycelium and tree roots is called mycorrhiza, or mushroom root. Braiding them, the mycelium plays the role of root hairs, making it easier for the tree to absorb nutrients from the soil.
Mushrooms have a complex microelement composition, which provides unique medicinal properties and high nutritional value:
- The substance chinomannose has a detrimental effect on various types of worms, thereby providing a powerful anthelmintic effect.
- Ergosterol is involved in the restoration of liver cells, helps fight the effects of hepatitis and other liver diseases.
- The high content of zinc and copper has a beneficial effect on the condition of the mucous membranes of the eyes.
- Low calorie content makes it possible to include the product in the treatment menu in the fight against obesity.
- The high content of vitamin D stimulates the growth and development of bone tissue in fractures and diseases of the bone apparatus.
- The high content of vitamin C makes mushrooms an effective medicine that helps in the treatment of infectious diseases, pustular skin lesions.
At the same time, these mushrooms are quite difficult to digest. They are not recommended for young children, women during pregnancy and persons suffering from acute disorders of the gastrointestinal tract. In people with an allergic mood of the body, they can cause unwanted reactions.
Varieties of chanterelle mushrooms
Chanterelle is a very popular mushroom, as evidenced by numerous photos and descriptions. There are similar varieties that have common features. The most famous types of edible chanterelles, but there are conditionally edible and even poisonous specimens.
Chanterelle gray
The species belongs to edible mushrooms, the name of which was determined by the light gray shade of the cap. Its diameter does not exceed 6 cm. The mushroom does not have a pronounced aroma and taste, therefore it is not popular with mushroom pickers.
The fruiting time of the gray chanterelle is from late July to October. It is found in the forests of Our Country, Ukraine, America and Western Europe.
Chanterelle cinnabar red
An edible mushroom with good taste, it got its name in accordance with the pink-red shade of the cap. It is small, its diameter does not exceed 4 cm, the height of the leg is also up to 4 cm. The shape of the cap is traditional – uneven, wavy edges and a concave center. The cinnabar-red chanterelle has a pink pseudolamellar or folded hymenophore.
The mushroom grows in the forests of North America, where it is popular with mushroom pickers. It bears fruit all summer, capturing most of the fall.
Chanterelle velvety
An edible variety that is rare, mainly in the forests of southeastern Europe. The variety grows only on acidic soils, next to deciduous trees. The upper skin is slightly velvety to the touch, reminiscent of felt, has a bright orange tint. The shape of the cap is initially flat, but over time it becomes funnel-shaped, with curly edges.
The fruiting period is long – from May to mid-October. The species grows singly or in small colonies and is valued for its pleasant smell and taste.
Chanterelle yellowing
It belongs to edible varieties, although it does not have a characteristic mushroom taste and smell. The hat reaches a diameter of 8 cm, and the leg – 5 cm in height. Hymenophore – strongly descending.
The surface of the cap is yellow-brown, the leg is colored brighter. The pulp is dense, beige, tasteless.
The fungus is found in coniferous forests: in those places where the soil is sufficiently moist.
Chanterelle tubular
The tubular variety can be eaten. There are large specimens of such sizes in which:
- cap concave – up to 6 cm in diameter;
- leg – 8 cm in height.
The surface of the fungus is scaly, gray-yellow tones. The dense pulp has a bitter taste, so it needs to be soaked during cooking. The hymenophore of the fungus is folded.
There are myceliums in the forests of North America and Europe, under coniferous, less often – deciduous trees.
Chanterelle faceted
An edible mushroom of the Chanterelle family is similar to the common chanterelle. It has a hat-legged fruiting body with a wavy upper part and a smooth descending hymenophore. Its hat can reach 10 cm in diameter. The pulp has a dense texture, is valued for its pleasant smell and taste.
This species grows in the oak forests of North America, forming a symbiotic mycorrhizal relationship with tree roots.
Yezhovik yellow
A large mushroom with an uneven, bumpy cap of irregular shape, light ocher in color, up to 15 cm in diameter, has a hymenophore descending on the leg, consisting of soft spines, giving some resemblance to a hedgehog. The stem of the mushroom is quite long – up to 8 cm. Several specimens often grow together, forming so-called bundles.
Hedgehog has a dense, brittle flesh with a pleasant smell. It is recommended to eat only young mushrooms, as they begin to taste bitter with age.
The blackberry is found in the forests of Siberia and the Far East, loves deciduous and coniferous trees, with which it forms mycorrhiza. It grows in lowlands covered with mosses. It bears fruit mainly in the second half of summer, until frost. It is valued by mushroom pickers for its taste and can be subjected to any kind of cooking.
False chanterelle
The mushroom belongs to conditionally edible varieties that are not recommended for consumption. The diameter of its cap reaches 6 cm, the leg is thin, up to 5 cm in height. The main features of the false chanterelle are a brighter color, a lamellar hymenophore with highly branched plates, colored much brighter than the hat.
The description of the various types of chanterelle mushrooms can be continued further, because in total about 60 varieties are known.
Interesting facts about chanterelle mushrooms
The valuable medicinal properties of mushrooms are used in the Chinese and European pharmaceutical industries. Large batches are purchased for use in various fields of medicine and pharmaceuticals. The reason for this is the unique composition:
- The substances beta-glucan and selenium contained in chanterelles are good immunostimulants, so it is useful to use them with various immunodeficiency conditions, including HIV infection. When used in the autumn-winter period, the risk of viral infections is significantly reduced;
- Chanterelles contain high-quality vegetable protein, which successfully replaces animal proteins;
- Another of their properties is the inhibition of the development of pathological cells in the body, due to the content of powerful antioxidants. They deactivate free radicals and promote the removal of radionuclides from the body;
- Due to the high content of quinnomanose in pulp mushrooms, they are purchased by pharmaceutical companies. The agent is included in the composition of modern anthelmintic drugs;
- Mushrooms that have undergone heat treatment lose a significant part of their nutrients. In folk medicine, dried chanterelle powder is used. For preparation, 5 medium mushrooms are taken for a course of treatment. They are thoroughly dried and crushed. It turns out a kind of seasoning. It contains the whole complex of microelements of fresh mushrooms and is added to prepared food. The course of treatment is 10 days;
- Chanterelles are pretty fatty mushrooms. In their composition, they have a significant amount of vegetable fat (about 2,4%).
Photo of chanterelle mushrooms in the forest
Conclusion
Numerous photos of chanterelle mushrooms give an idea of how diverse this species is. It includes both common and exotic, endangered specimens. This diversity is the result of many years of evolution, the purpose of which is to ensure the natural stability of this species.
