Contents
The yellowing chanterelle is not a very common mushroom, however, it has a lot of valuable properties and interesting features. In order not to confuse the fungus with others and process it correctly, you need to learn more about it.
Where the yellowing chanterelles grow
The yellowing chanterelle in Our Country is found everywhere, but quite rarely. The mushroom settles mainly in coniferous forests, it can often be seen under spruce trees, in a cluster of mosses or fallen pine needles, on calcareous moist soils.
You can find a fungus from early August to September, it is during this period that fruiting reaches its peak. The fungus grows both singly and in fairly large groups.
What do yellow chanterelles look like?
The fungus has a small yellow-brown hat in the form of a deep funnel. The edges of the cap are wrapped, the lower surface of young fungi is almost smooth, while in adults it is wrinkled, with well-defined folds. The cap of the fungus smoothly turns into a curved stem, tapering closer to the base.
The length of the leg of the chanterelle is small, about 7 cm on average and no more than 1,5 cm in girth. The shade at the leg is yellow, and from the inside it is hollow.
The pulp of the fungus on the cut is dense, yellowish, without a pronounced odor. A characteristic difference of the yellowing chanterelle is that the pulp of the fungus is slightly rubbery in structure, although this does not prevent it from being brittle.
Is it possible to eat yellowing chanterelles
The yellowing chanterelle belongs to completely edible mushrooms. You can eat it both after processing and in dried form – there will be no harm to the body from this.
Taste qualities of mushrooms
According to the taste characteristics, the fungus belongs only to the 4th category, which means that it cannot please with a particularly rich and pleasant taste. However, in cooking, the yellowing chanterelle is used very willingly.
The fact is that the dense pulp of the fungus retains its structure even after heat treatment. The mushroom can be boiled, dried, fried and salted, it will remain as neat and attractive as it is fresh.
Benefit and harm
The yellowing chanterelle, when properly processed, has a very beneficial effect on the human body. It contains:
- potassium and fluorine;
- zinc and copper;
- cobalt and magnesium;
- sulfur and manganese;
- chinomannose;
- vitamins;
- amino acids.
Thanks to this, the fungus has a lot of valuable properties:
- With its use, the immune defense of the body is enhanced, the condition of the skin improves and the number of acne and boils decreases.
- Eating chanterelle is useful for sore throats and any colds, for eye ailments, and even for tuberculosis.
- Also, the fungus is able to have a beneficial effect in diseases of the stomach, pancreas, heart and blood vessels.
- Despite the rich chemical composition and high nutritional value, yellowing chanterelles are very low in calories. They can be safely eaten on a diet or with a tendency to obesity.
- With the frequent use of beneficial mushrooms, the body is cleansed of toxins, salts and radionuclides, the fungus has a positive effect on joint ailments, liver diseases, anemia and sleep problems.
Also, the fungus is used for cosmetic purposes. The extract from the yellowing chanterelle effectively helps to get rid of inflammation and irritation of the epidermis and softens the skin.
Of course, for all its beneficial properties, the yellowing chanterelle can be dangerous. It is not recommended to eat it when:
- pregnancy;
- age to 3 years;
- individual intolerance;
- chronic and acute diseases of the kidneys and intestines.
Otherwise, the mushroom is quite safe for health, provided that the fungi are collected in an ecologically clean area.
Collection rules
The season of yellowing fungi begins in August and lasts until September, at which time you should go in search of them. It is necessary to collect fungi in places as far as possible from major roads, large cities and industrial facilities. Any mushrooms have the ability to accumulate toxic substances in themselves, so the benefits of chanterelles collected in a polluted area will be very doubtful.
When picking mushrooms, it is not recommended to remove them from the soil along with the leg – this destroys the mycelium. You need to cut off the yellowing chanterelles with a sharp knife, then the underground system of the fungus will remain intact, and next season it will be able to give a new fruiting body.
False doubles
The yellowing chanterelle cannot be confused with poisonous and dangerous mushrooms. However, she has twins, they are also suitable for eating, but belong to other types of mushrooms.
tubular chanterelle
This species is similar to a photo of a yellowing chanterelle in size and structure. It also possesses a funnel-shaped cap with jagged downward-curved edges and a tubular dull yellow stem. Mushrooms are similar in color, although the top of the cap of the tubular chanterelle is gray-yellow, yellow-brown or slightly reddish.
Like the yellowing chanterelle, the tubular grows mainly on acidic soils in coniferous forests, next to spruces and pines, in mosses and on rotten wood. But the peak of fruiting of this fungus falls on the period from September to December – this is somewhat later than that of the yellowing variety. Most often, the tubular fungus does not grow alone, but in whole rows or ring groups.
Mace-shaped fox
Another edible mushroom with a funnel-shaped cap with wavy edges has a yellowish tint in adulthood, but the young club-shaped fungi are slightly purple. The legs of the mushrooms are smooth and dense, light brown.
Unlike the yellowing chanterelle, the club-shaped chanterelle grows mainly in deciduous forests, although it can also be found on moist soils, in grass and in mosses. Peak ripening of the fungus occurs at the end of summer and autumn.
Application
Yellowing chanterelles are suitable for any heat treatment, they are boiled, fried, pickled and salted. Since fresh mushrooms are never affected by parasites, they are often simply dried in the fresh air and then added to first or second courses to give an unusual taste.
The fungus goes well with most spices and herbs, suitable for eating with potatoes, meat and vegetables.
Boil the mushrooms for a very short time, only about 15 minutes. But when pickling mushrooms, it is recommended to keep them in a jar closed for as long as possible – the mushrooms are quite hard and should be properly soaked in brine.
Conclusion
Chanterelle yellowing does not belong to the category of noble mushrooms, however, it goes well with almost any dish and has a very pleasant taste and texture. The use of this mushroom brings health benefits, and it is almost impossible to get poisoned by a yellowing fungus.
