Contents
Fox story
Chanterelles are bright red mushrooms that grow in large families in coniferous or birch forests. Hats are usually small, but in other climates their size reaches 10 – 15 cm. Chanterelles are famous for being practically not affected by worms.
It is generally accepted that chanterelles are a typical mushroom of the middle zone. But in fact, these mushrooms are found even in Africa. In Latvia, for example, chanterelles are harvested even in December, if the winter is warm. The largest fox was found in California. Her weight reached 500 grams.
The composition and calorie content of chanterelles
| Caloric value on 100 g | 20 kcal |
| Proteins | 1,5 g |
| Fats | 0,5 g |
| Carbohydrates | 3 g |
The benefits of chanterelles
One of the most interesting properties of chanterelles is their resistance to insect larvae. This is possible thanks to chinomannose, a substance that is detrimental to all insects and helminths. Unlike many similar substances, chinomannose also acts on eggs and larvae of parasites, which are usually better protected. Since chinomannose is harmless to the human intestine, it has been successfully used to treat helminthiasis.
Chanterelles grown in the forest are an excellent source of vitamin D2. They also contain as many as eight amino acids, which are indispensable for the human body. There are many microelements in chanterelles: copper, zinc; and vitamins: B1, PP, A.
Vitamin A is necessary for healthy vision, a sufficient amount of it is a good prevention of eye diseases. By the amount of vitamin A, chanterelles are practically not inferior to carrots. It is also beneficial for healthy skin, strong hair and nails.
The ability of chanterelles to fight some infections, relieve small inflammations on the skin was also noticed.
Worth a fox
Chanterelles, like other mushrooms, contain a lot of indigestible fiber – chitin. It is quite difficult for the intestines to cope with this, so you can’t eat a lot of mushrooms. They should also be avoided by those who are prone to gas formation, diseases of the stomach or intestines. Do not eat chanterelles for children under 9 – 12 years old, as well as pregnant women.
– The composition of macro- and microelements in chanterelles will depend on the area where the mushrooms grow. What substances will be more in the soil, such elements will be more in mushrooms, because they absorb everything like a sponge. This also has a negative side if mushrooms grow in ecologically unfavorable areas, near the road, where there is a constantly high concentration of heavy metals. You can get poisoned not by the chanterelles themselves, but by salts of heavy metals, if the mushrooms are collected in a polluted place, warns gastroenterologist, therapist, ProDoctors service ambassador Inna Mazko.
The use of chanterelles in medicine
Chinomannose is isolated from chanterelles and used as antiparasitic drugs. The action of chinomannose is milder than that of chemical preparations against helminths. The latter also have a toxic effect on the intestines, while chinomannose blocks the nerve centers of helminths and does not affect humans.
It is difficult to preserve this substance in the composition of chanterelles – it is destroyed already at 40 degrees, as well as from exposure to salt. Traditional healers recommend using dried fresh chanterelles, or tinctures from them.
In Chinese medicine, chanterelles are recommended for eye diseases. The high concentration of vitamin A helps improve eyesight. This mushroom is also known in cosmetology: chanterelle tinctures were used to treat skin inflammations.
Chanterelles contain beta-glucan, which is credited with a lot of positive properties: it improves immunity, accelerates wound healing, has an anti-inflammatory effect, improves skin condition, says Inna Mazko.
The use of chanterelles in cooking
These mushrooms have not only a bright color, but also a taste. Chanterelles are not eaten raw, they are usually boiled or fried. For pickling, they are also less suitable.
Chanterelles collected in dry weather or in a spruce forest are often a little bitter – to avoid this, the mushrooms can be slightly boiled, drained of water and then cook the dish. True, when cooking, the taste and aroma are partially lost, so some immediately fry the chanterelles.
Fried chanterelles
| Chanterelles | 400 – 800 g |
| Bow | 1 piece. |
| Garlic | 2 denticles |
| Parsley and dill | few branches |
| Vegetable oil | for frying |
Mushrooms need to be sorted out, cleaned of large debris and poured with cold water. Then drain it, rinse the chanterelles well, cut the large ones into pieces.
Boil water and boil chanterelles for 10 – 20 minutes. At this time, finely chop the onion and fry it in vegetable oil until transparent. Add boiled chanterelles, salt, mix and fry over medium heat, stirring, for about 15 – 20 minutes.
Soup with chanterelles
Rich vegetable soup with a bright taste of chanterelles. If desired, you can cook in meat broth. Serve with fresh herbs, bread and sour cream
| Fresh chanterelles | 300 g |
| Potatoes | 3 piece. |
| Onions | 1 piece. |
| Carrots | 1 piece. |
| Green onion | 50 g |
| Sunflower oil | 2 Art. spoons |
| Butter | 2 Art. spoons |
| Salt pepper | to taste |
Rinse the chanterelles, peel, cut into large pieces – the mushrooms are greatly boiled down. Peel potatoes, onions, carrots and cut into cubes. Put the mushrooms in a saucepan with 2 liters of cold water, and cook the chanterelles for 15 minutes. Next, add potatoes, salt and pepper, and boil until soft.
Heat vegetable oil and butter in a frying pan, and fry the onions and carrots until golden brown. Add the roast to the soup and cook a little more. Chop the green onion and add to the soup.
Submit your signature dish recipe by email. [email protected]. Healthy Food Near Me will publish the most interesting and unusual ideas
How to choose and store chanterelles
Like all mushrooms, it is safer to buy chanterelle mushrooms in a store where the goods are tested for the presence of toxins and heavy metals. If you collect mushrooms on your own, then you must be sure of the ecological purity of the forest. When collecting, carefully examine each mushroom – next to the families of good chanterelles, sometimes a false one comes across. They are really very similar, so it is better to study in advance what a true fox looks like.
Fresh chanterelles are stored no more than 1 – 2 days in the refrigerator. For longer storage, you can boil the peeled chanterelles, drain the water and then they will lie in the refrigerator for up to 4-5 days.
Mushrooms can be dried or frozen. Chanterelles are not very suitable for salting and pickling – they lose their pleasant appearance, and the taste deteriorates. After freezing, many chanterelles are bitter – you can get rid of this by boiling after defrosting.