Contents
White chanterelles are often harvested throughout the season. They are tasty, edible, bring many benefits to the body. It is very easy to distinguish them from other varieties and false mushrooms.
Where do white chanterelles grow
Most often they are found in coniferous or deciduous forests, where there is high humidity. Prefer to grow in coniferous or leaf litter. However, a mushroom clearing can also be found not far from a rotten tree, in the moss. White chanterelles are also common in birch groves, where the climate of the area is suitable for their growth.
What do white chanterelles look like
The white or pale chanterelle mushroom belongs to the Chanterelle family. The photo shows that this is a variety of yellow common chanterelle.
A distinctive feature of the white chanterelle is the hat. It is wavy, has jagged edges, funnel-shaped. Although these differences do not appear immediately. Next to adult mushrooms, you can see young fruiting bodies, whose hats are completely even. Gradually they curl up. The cap diameter reaches 1-5 cm, but when the weather conditions are favorable, specimens up to 8 cm in diameter can be found. The color of the fruiting body is uniform, from pale yellow to fawn.
The leg of a real white chanterelle is thick, cream or pale yellow in color. Its thickness is in the range of 0,5-1,5 cm. The length of the leg is up to 2,5 cm. It is clearly divided into the lower and upper parts – this is a characteristic feature of the species. The bottom has a pronounced cylindrical shape, and upwards it gradually expands and becomes cone-shaped.
The body of the fungus is lamellar. The plates are large, dense, located on the inside of the cap. Smoothly transition into the leg. The pulp is dense, painted in the same color as the cap. Spores are golden.
Is it possible to eat white chanterelles
As mentioned above, white chanterelles are edible mushrooms. They can be used in writing after proper processing. To do this, the fruits are first sorted out, washed, and then cut off the roots. You can keep them fresh for no more than 1-2 days, as they quickly become unsuitable for food.
Taste qualities of white chanterelles
You can determine the white chanterelle by the taste of the pulp. Ready-to-eat white fruit has a pleasant aroma and a characteristic spicy-pepper taste. It is impossible to confuse it with the taste of other mushrooms.
The benefits and harms of white chanterelles
Mushroom pale or white chanterelle is very useful for the body. Infusions, powders and various extracts are made from it, which have the following properties:
- remove toxins and slags;
- inhibit the growth of cancerous tumors;
- normalize blood pressure;
- destroy parasites and helminths in humans;
- contribute to the treatment of hepatitis;
- strengthen the walls of blood vessels;
- regulate blood sugar levels;
- normalize the work of the heart and thyroid gland;
- normalize hepatic function;
- treat colds and sore throats;
- draw out abscesses and boils;
- improve vision;
- contribute to weight loss and muscle growth.
However, before treatment, you must always consult with your doctor and study all contraindications. Only false chanterelles or improperly cooked ones can cause harm.
However, useful mushrooms remain prohibited for pregnant and lactating women, for children under 7 years old. Do not eat them for those who have an individual intolerance to the product.
Collection rules
Although white chanterelles are edible, they should not be eaten if they have been picked incorrectly or in the wrong place. You can not collect them near industrial areas, as they accumulate heavy metals and other harmful substances. For the same reason, they are not collected near roads or tracks.
So, it is clear that you need to collect in clean forests. And first of all, you need to pay attention to the condition of the fungus. An edible white fruit is never wormy. This is due to the fact that its pulp is poisonous to worms and other parasites, but absolutely safe for humans.
In order not to make a mistake when collecting white chanterelles, it is recommended to watch a video that clearly shows how it looks.
White chanterelles grow in summer, but in autumn they can also be found in mixed forests. Mass collection falls on the summer months: June, July, August. Of course, in September and October they can also be collected, but not so much. During heavy rains, they do not rot, but retain their original appearance. But on dry days they stop growing.
To collect a lot of white chanterelles, you have to work hard. After all, they love to hide under the needles, fallen leaves. But if at least one mushroom is found, then there will definitely be more nearby, you just need to carefully examine the place. They grow in groups, sometimes forming large clearings.
High-quality, suitable for harvesting white fruits do not have damage, mold or raids, various spots on the hats. It is not necessary to take fruiting bodies if they are lethargic, soft, dry.
False twins of white chanterelles
White chanterelles have twins – false inedible mushrooms. Outwardly, they differ from useful ones:
- The color of the false mushroom is bright. There are instances of blood red, copper, orange, black and bright yellow.
- The shape of the cap in the inedible variety is even at the edges, with pronounced borders.
- The leg is clearly separated from the cap, thin and even.
- The pulp of the false mushroom retains its color when pressed.
In addition, poisonous twins grow singly, can be wormy, and smell unpleasant.
The most common poisonous counterparts are the black fox and the humpback fox. The first type is quite rare. His hat is coal-colored, without characteristic folds. The second species is more common, especially in mossy places. It is considered conditionally edible. Fruits from August until frost.
The use of white chanterelles
White chanterelles are universal in use. They can be boiled, fried, dried, frozen, salted and pickled. Each harvesting method has its own rules.
Cook white chanterelles for no longer than 20 minutes. after boiling water. Salt them at the end of cooking, after which they are ready to eat. If you need to boil dried semi-finished products, then it will take more time. First, they are soaked for 2-4 hours, after which they are boiled for 40 minutes.
You can fry without boiling until all the moisture has evaporated. It takes about 15 minutes to do this. If the fruiting bodies are bitter, then they are pre-boiled for 5 minutes. in salt water.
Salting and marinating can be done in a variety of ways. Banks can not be sterilized, although many housewives prefer to play it safe.
Dry the white chanterelles in the open air so that they do not touch. They are not pre-washed, only cleaned with a soft brush from dirt and cut if necessary. Store the dried semi-finished product in glass jars.
You can freeze boiled, fried or fresh mushrooms. One has only to take into account that after freezing they can be bitter. You can store the blank in the freezer for about a year. Thawed product cannot be re-frozen.
Conclusion
White chanterelles are very healthy and tasty, contain many vitamins. They are easy to distinguish from poisonous varieties by their characteristic features. These are versatile mushrooms that can be stored in the freezer for a long time.