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White chanterelles are often collected throughout the season. They are tasty, edible, and 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. They prefer to grow in coniferous or leaf litter. However, a mushroom clearing can also be found not far from a rotten tree, in 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.From the photo you can see that this is a species of yellow common chanterelle.
A distinctive feature of the white chanterelle is its cap. It is wavy, has uneven edges, and is funnel-shaped. Although these differences do not appear immediately. Next to adult mushrooms you can see young fruiting bodies whose caps are completely even. Gradually they curl upward. The diameter of the cap reaches 1-5 cm, but when weather conditions are favorable, specimens with a diameter of up to 8 cm 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 lower and upper parts - this is a characteristic feature of the species. The bottom has a pronounced cylindrical shape, and towards the top it gradually expands and becomes cone-shaped.
The body of the mushroom is lamellar. The plates are large, dense, and are located on the inside of the cap. Smoothly transitions into the leg. The flesh is dense, colored the same color as the cap. The spores are golden in color.
Is it possible to eat white chanterelles?
As mentioned above, white chanterelles are edible mushrooms. They can be eaten after proper processing. To do this, the fruits are first sorted, washed, and then the roots are cut off. They can be stored fresh for no more than 1-2 days, as they quickly become unsuitable for food.
Taste qualities of white chanterelles
You can identify a white chanterelle by the taste of its pulp. The ready-to-eat white fruit has a pleasant aroma and a characteristic hot-pepper taste. It is impossible to confuse it with the taste of other mushrooms.
The benefits and harms of white chanterelles
The pale or white chanterelle mushroom is very beneficial for the body. Infusions, powders and various extracts are made from it, which have the following properties:
- remove toxins and waste;
- suppress 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 functioning of the heart and thyroid gland;
- normalize liver function;
- treat colds and sore throats;
- pull out abscesses and boils;
- improve vision;
- promote weight loss and muscle growth.
However, before treatment, you must consult with your doctor and study all contraindications. Only false chanterelles or improperly prepared ones can cause harm.
However, beneficial mushrooms remain prohibited for pregnant and lactating women, and for children under 7 years of age. Those who have an individual intolerance to the product should not eat them.
Collection rules
Although chanterelles are edible, they should not be eaten if they were collected incorrectly or in the wrong place. You cannot 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 highways.
So, it is clear that you need to collect in clean forests. Moreover, first of all you need to pay attention to the condition of the fungus. The edible white fruit is not wormy. This is due to the fact that its pulp is poisonous to worms and other parasites, but absolutely safe for humans.
To avoid mistakes when collecting white chanterelles, it is recommended to watch a video that clearly shows what it looks like.
White chanterelles grow in summer, but they can also be found in mixed forests in autumn. Mass collection occurs in the summer months: June, July, August. Of course, in September and October they can also be collected, but not so many. During periods of 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 will have to work hard. After all, they love to hide under pine needles and fallen leaves. But if you find at least one mushroom, there will definitely be more nearby, you just need to carefully inspect the place. They grow in groups, sometimes forming large clearings.
High-quality white fruits suitable for harvesting have no damage, mold or plaque, or various stains on the caps. There is no need to take fruiting bodies if they are limp, soft, dry.
False doubles of white chanterelles
White chanterelles have doubles - false inedible mushrooms. Externally, they differ from useful ones:
- The color of the false mushroom is bright. There are specimens in blood red, copper, orange, black and bright yellow.
- The shape of the cap of the inedible variety is smooth around the edges, with pronounced boundaries.
- The leg is clearly separated from the cap, thin and smooth.
- 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 look-alikes are the black and humpback chanterelles. The first type can be found quite rarely. His hat is charcoal-colored, without characteristic folds. The second type is more common, especially in mossy places.It is considered conditionally edible. Fruits from August until frost.
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 the water boils. They are salted at the end of cooking, after which they are ready to eat. If you need to boil dried semi-finished products, it will take longer. 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. This takes about 15 minutes. If the fruiting bodies are bitter, then pre-boil them for 5 minutes. in salt water.
You can salt and marinate in different ways. Banks do not need to be sterilized, although many housewives prefer to play it safe.
White chanterelles are dried in the open air so that they do not touch. They are not washed first, only cleaned from dirt with a soft brush and cut if necessary. The dried semi-finished product should be stored in glass jars.
You can freeze boiled, fried or fresh mushrooms. Just keep in mind that they may taste bitter after freezing. You can store the product in the freezer for about a year. Thawed products cannot be re-frozen.
Conclusion
White chanterelles are very healthy and tasty, containing many vitamins. They can be easily distinguished from poisonous varieties by their characteristic features. These are versatile mushrooms that can be stored in the freezer for a long time.
