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Orange talker is a representative of the Hygrophoropsis family. The mushroom also has other names: False chanterelle or Kokoshka. The orange talker has a number of features, so before collecting it is extremely important to study its description.
Where do orange talkers grow?
The fungus is common in temperate forest zones in Europe and Asia. The time of its active growth occurs at the beginning of August and ends in October. The main places where you can find the orange talker are coniferous and mixed forests, soil, litter, moss, rotting pine wood and anthills. False chanterelle germinates both alone and in large groups.
What do orange talkers look like?
The diameter of the mushroom cap is from 3 to 10 cm. Initially, it is convex, with folded edges. As it grows, the form becomes prostrate and depressed. In adult specimens, the cap is funnel-shaped, with thin wavy edges. Its color is orange, with a yellowish or brown tint. It is darker in the center, towards the edges the tone becomes light yellow, and with age it becomes almost white.The surface of young talkers is dry and velvety.
A mushroom with frequent, thick, descending plates with many branches. When pressed they turn brown.
The length of the cylindrical leg is 3-6 cm. The diameter is up to 1 cm. The leg narrows towards the base. Its surface is yellow-orange, like the plates of the mushroom. Often the leg bends at the base.
The flesh of the false chanterelle is red, compacted, and softer towards the edges. As the fungus grows, it becomes cotton-like, acquiring a pale yellowish tint.
Is it possible to eat orange talkers?
For a long time, this species was classified as poisonous mushrooms. Soon the orange talker was transferred to the category of conditionally edible mushrooms. However, even now some mycologists consider it to be slightly poisonous and strictly prohibited for consumption without prior heat treatment.
You can find out more information about the variety in the video:
Taste qualities of orange govorushka mushroom
The variety has an unexpressed taste and aroma. Therefore, the mushroom is not common in cooking. The legs of the fruiting bodies are quite rigid, and the caps of adult specimens are rubbery. Occasionally a faint woody taste may be detected.
Benefits and harm to the body
Despite its mild taste, eating orange talker has a positive effect on the body:
- in the fight against infectious diseases;
- when removing toxins, thanks to the composition of enzymes;
- to improve the functioning of the gastrointestinal tract, restore the digestive process;
- while reducing cholesterol levels and the risk of blood clots.
False doubles
The talker has no poisonous counterparts; it can only be confused with edible and conditionally edible varieties:
- The fox is real with which the orange talker has common fruiting dates and places of growth. The distinctive features of the “original” are its fleshy and brittle consistency. The real chanterelle also has a less saturated color of the plates and legs.
- False red fox, which can be recognized by its pronounced scales and darker color in the central part of the cap.
Collection rules
There are several main rules for collecting mushrooms. By following the recommendations, you can avoid unwanted consequences:
- You should not collect mushrooms near highways, military training grounds or chemical plants.
- Only young specimens should be collected, since adult mushrooms are capable of accumulating dangerous toxins.
- It is necessary to cut off the fruiting bodies in the middle of the stem, and then cover the mycelium with pine needles.
- Before harvesting, it is important to make sure that none of the mushrooms are wormy.
- It is not recommended to keep fruiting bodies in the refrigerator for longer than 24 hours.
- Immediately after picking, the mushrooms need to be boiled. Otherwise, at room temperature they can quickly deteriorate.
How to cook orange talkers
In the culinary field, only the caps of young orange talkers are used: the stems of the mushroom are unsuitable for food due to their dense structure. The caps are first cleaned of dirt, thoroughly washed and boiled for 25-30 minutes. Afterwards they can be stewed, fried, or used as an ingredient for soup.
There are also known recipes for pickling and salting orange talkers. There is no need to pre-soak the mushrooms: just clean them of debris, rinse under running water and boil in salted boiling water. Prepared fruiting bodies can be prepared according to the chosen recipe.
Conclusion
Orange talker is found in coniferous and mixed forests. As a mushroom without a distinct taste or smell, it does not have high gastronomic popularity, but it can have a beneficial effect on the functioning of the body's systems. Before cooking, the product must be boiled.
