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When recalling beneficial mushrooms with a unique chemical composition, one cannot help but mention chanterelles. Many adherents of “silent hunting” call them “golden flowers” and mention them among their favorites. Unlike other mushrooms, chanterelles are not wormy. They grow in whole families, which makes them much easier to find and collect. The species is very common; photos of chanterelle mushrooms can be found in any mushroom picker’s reference book. When talking about these cute eukaryotes, they most often mean the common chanterelle or, otherwise, the cockerel. There are a large number of other species of chanterelles belonging to related families. Most of them are used as food.
Why was the chanterelle mushroom called chanterelle?
It may seem that chanterelle mushrooms are named after the famous mammal of the Canidae family. This is not entirely true. They are named so because they are also “fox” (or, from Old Church Slavonic - yellow). Both concepts, which have the root “fox,” are used to mean “red” or “fox” color.
What do chanterelle mushrooms look like?
The general characteristics of the common chanterelle are familiar to many. It is recognizable by its light yellow or orange color and the characteristic shape of the cap - depressed in the center, with wavy edges. As it grows, its diameter increases and can range from 5 to 12 cm. The surface of the cap is smooth or matte, with a thin skin that is difficult to separate. The pulp is dense, fibrous, has a sour taste and a pleasant fruity aroma.
The peculiarity of the structure of the chanterelle mushroom is that its cap and stem do not have a clearly defined boundary and are a single whole. The leg is of the same shade, solid, massive, somewhat narrowed at the bottom.
Another feature of chanterelles is the folded hymenophore (the part of the fruit tree that carries the spore-bearing layer). It is formed by shallow plates and runs down the stem.
Description of the chanterelle mushroom
Chanterelle is a genus of fungi - basidiomycetes (producing spores in special structures - basidia). It is especially common in coniferous and mixed forests of the temperate zone, loves damp lowlands where there is a lot of moss, and is also found in dense grass and among fallen leaves. Active growth of mycelium is promoted by frequent summer rains.
The common chanterelle lives in symbiosis with trees - oak, birch, pine. This symbiotic relationship between mycelium and tree roots is called mycorrhiza, or fungal root. By entwining them, the mycelium plays the role of root hairs, making it easier for the tree to absorb nutrients from the soil.
Mushrooms have a complex microelementary composition, which provides unique medicinal properties and high nutritional value:
- The substance quinomannose has a detrimental effect on various types of worms, thereby providing a powerful anthelmintic effect.
- Ergosterol is involved in the restoration of liver cells, helps fight the effects of hepatitis and other liver diseases.
- The high content of zinc and copper has a beneficial effect on the condition of the mucous membranes of the eyes.
- Low calorie content makes it possible to include the product in the treatment menu when fighting obesity.
- The high content of vitamin D stimulates the growth and development of bone tissue in case of fractures and diseases of the skeletal system.
- The high content of vitamin C makes mushrooms an effective medicine that helps in the treatment of infectious diseases and pustular skin lesions.
At the same time, these mushrooms are quite difficult to digest. They are not recommended to be given to small children, women during pregnancy and persons suffering from acute disorders of the gastrointestinal tract. In people with an allergic body, they can cause unwanted reactions.
Varieties of chanterelle mushrooms
Chanterelle is a very popular mushroom, as evidenced by numerous photos and descriptions. There are similar varieties that have common characteristics. The most famous types of edible chanterelles, but there are conditionally edible and even poisonous specimens
Gray chanterelle
The species belongs to edible mushrooms, the name of which is determined by the light gray shade of the cap. Its diameter does not exceed 6 cm. The mushroom does not have a pronounced aroma or taste, therefore it is not popular among mushroom pickers.
The fruiting time of the gray chanterelle is from the end of July to October.It is found in the forests of Russia, Ukraine, America and Western Europe.
Cinnabar red chanterelle
An edible mushroom with good taste received its name in accordance with the pink-red hue of the cap. It is small, its diameter does not exceed 4 cm, the height of the stem is also up to 4 cm. The shape of the cap is traditional - uneven, wavy edges and a concave middle. The cinnabar red chanterelle has a pink pseudoplate or folded hymenophore.
The mushroom grows in the forests of North America, where it is popular among mushroom pickers. It bears fruit all summer, capturing most of the fall.
Velvety Chanterelle
An edible variety, rarely found, mainly in the forests of south-eastern Europe. The variety grows only on acidic soils, next to deciduous trees. The upper skin is slightly velvety to the touch, resembles felt, and has a bright orange tint. The shape of the cap is initially flat, but over time it becomes funnel-shaped, with curly edges.
The fruiting period is long - from May to mid-October. The species grows singly or in small colonies and is valued for its pleasant smell and taste.
Chanterelle yellowing
It belongs to the edible variety, although it does not have the characteristic mushroom taste and smell. The cap reaches a diameter of 8 cm, and the leg is 5 cm in height. The hymenophore is strongly descending.
The surface of the cap is yellow-brown, the stem is brighter in color. The pulp is dense, beige in color, tasteless.
The fungus is found in coniferous forests: in places where the soil is sufficiently moist.
Trumpet chanterelle
The tubular variety can be eaten. There are large specimens of such sizes that:
- concave cap – up to 6 cm in diameter;
- leg – 8 cm in height.
The surface of the mushroom is scaly, gray-yellow tones. The dense pulp has a bitter taste, so it needs to be soaked during cooking. The mushroom hymenophore is folded.
Myceliums are found in the forests of North America and Europe, under coniferous trees, less often - deciduous trees.
Faceted chanterelle
An edible mushroom of the Chanterelle family, it resembles the common chanterelle. It has a capped fruiting body with a wavy upper part and a smooth descending hymenophore. Its cap can reach 10 cm in diameter. The pulp has a dense consistency and is valued for its pleasant smell and taste.
This species grows in oak forests of North America, forming a symbiotic mycorrhizal relationship with tree roots.
Yellow hedgehog
A large mushroom with an uneven, bumpy cap of irregular shape, light ocher hue, up to 15 cm in diameter, has a hymenophore descending onto the stalk, consisting of soft spines, giving some resemblance to a hedgehog. The stem of the mushroom is quite long - up to 8 cm. Several specimens often grow together, forming so-called bunches.
Blackberry has dense, brittle flesh with a pleasant smell. It is recommended to eat only young mushrooms, as they begin to taste bitter with age.
The hedgehog is found in the forests of Siberia and the Far East; it loves deciduous and coniferous trees, with which it forms mycorrhiza. It grows in lowlands covered with mosses. Fruits mainly in the second half of summer, right up to frost. It is valued by mushroom pickers for its taste and can be subjected to any type of culinary processing.
False fox
The mushroom is a conditionally edible variety that is not recommended for consumption. The diameter of its cap reaches 6 cm, the leg is thin, up to 5 cm in height.The main characteristics of the false chanterelle are a brighter color, a lamellar hymenophore with highly branched plates, much brighter in color compared to the cap.
The description of the different types of chanterelle mushrooms can be continued further, because in total there are about 60 varieties known.
Interesting facts about chanterelle mushrooms
The valuable medicinal properties of mushrooms are used in the Chinese and European pharmaceutical industries. Large quantities are purchased for use in a wide variety of fields of medicine and pharmaceuticals. The reason for this is the unique composition:
- The substances beta-glucan and selenium contained in chanterelles are good immunostimulants, so they are useful to use with various immunodeficiency conditions, including HIV infection. When consumed in the autumn-winter period, the risk of viral infections is significantly reduced;
- Chanterelles contain high-quality vegetable protein, which successfully replaces animal proteins;
- Another of their properties is the inhibition of the development of pathological cells in the body, due to the content of powerful antioxidants. They deactivate free radicals and promote the removal of radionuclides from the body;
- Due to the content of large amounts of quinnomanosis, pulp tigers are purchased by pharmaceutical companies. The product is included in modern anthelmintic drugs;
- Mushrooms that have undergone heat treatment lose a significant part of their beneficial substances. In folk medicine, dried chanterelle powder is used. To prepare the course of treatment, take 5 medium mushrooms.They are thoroughly dried and crushed. It turns out to be a kind of seasoning. It contains the entire complex of microelements of fresh mushrooms and is added to prepared foods. The course of treatment is 10 days;
- Chanterelles are quite fatty mushrooms. They contain a significant amount of vegetable fat (about 2.4%).
Photo of chanterelle mushrooms in the forest
Conclusion
Numerous photos of chanterelle mushrooms give an idea of how diverse this species is. It includes both common and exotic, endangered specimens. This diversity is the result of many years of evolution, the purpose of which is to ensure the natural stability of this species.
