Tubular chanterelle (funnel-shaped): what it looks like, where it grows, how to cook, recipes, photos

Content

1 Where do tubular (funnel-shaped) chanterelles grow?
2 What do tubular (funnel-shaped) chanterelles look like?
3 Is it possible to eat tubular (funnel-shaped) chanterelles?
4 Taste qualities of funnel chanterelles
5 The benefits of tubular (funnel-shaped) chanterelles
6 Collection rules
7 False doubles of tubular (funnel-shaped) chanterelles
8 Recipes for tubular (funnel-shaped) chanterelles
9 Conclusion

Despite the fact that the trumpet chanterelle (funnel-shaped) is not very common in the Russian climate, true mushroom pickers are increasingly interested in this species and its properties.And it is no coincidence, because the tubular representative of the Chanterelle family is considered a mushroom delicacy and is served in fashionable restaurants in Europe.

Where do tubular (funnel-shaped) chanterelles grow?

Tubular, or funnel-shaped, chanterelles prefer moist and acidic soil, so they can often be found near moss. They grow in large clusters, and usually searches need to be carried out in mixed or coniferous forests, especially old ones.

Important! Most often, scatterings of funnel-shaped red mushrooms can be found under conifers, the crown of which creates a cozy shade, and the root system keeps the soil moist.

What do tubular (funnel-shaped) chanterelles look like?

Tubular (funnel-shaped) chanterelles have a rather unusual appearance. The cap of a young specimen, at first flat and even, begins to curl up with age and becomes like a funnel - hence the second name of this mushroom. Most often the cap is light gray in color, maybe almost white. Its edges are strongly curled, but this does not prevent its texture from remaining fine and quite elastic. If the funnel-shaped chanterelle is healthy, the cap can be straightened without causing harm to it.

The inside of the cap is white, and it is all covered with long, deep folds. This pattern goes down to the leg of the funneled (tubular) chanterelle and merges with it. The leg, in turn, is quite hard and strong, despite the fact that it is hollow in the center.

In size, the funnel-shaped variety of Chanterelles is a small mushroom, the diameter of the cap is more than 6 cm, while the stem can be no higher than 5 cm in height and up to 1 cm in diameter. Tubular (funnel-shaped) chanterelles in the photo:

Is it possible to eat tubular (funnel-shaped) chanterelles?

Tubular (funnel-shaped) chanterelles are used as food.Moreover, they are very similar in taste to the classic variety: you may not even notice any differences between them. Funnel chanterelles are versatile in preparation - they can be fried, boiled, stewed and pickled. The only problem that may arise in connection with culinary processing is that they easily absorb harmful substances from the atmosphere, so they should be collected exclusively in ecologically clean regions, away from the city.

Important! The funnel-shaped variety of the Chanterelle family also contains a minimal amount of chitin, which makes it suitable for people with gastrointestinal problems, but it must be consumed in strictly dosage.

Taste qualities of funnel chanterelles

These mushrooms are considered a delicacy not only because of their rarity, but also because of their extraordinary taste. They belong to the second taste category, and, despite all the similarities with ordinary chanterelles, they have a more delicate and subtle taste. Chefs prefer to cook funnel-shaped representatives of this mushroom family, as this method of processing allows them to not only preserve, but also enhance the unusual taste.

The benefits of tubular (funnel-shaped) chanterelles

Tubular or funnel-shaped chanterelles (cantharellus tubaeformis) have beneficial properties similar to ordinary representatives. They are particularly good at three things:

Tubular (funnel-shaped) chanterelles have rich reserves of vitamin A, which has a beneficial effect on vision: consumption of this species even helps to normalize the condition of the eye mucosa and stabilize eye pressure.
Attention! The content of vitamin A is represented among all mushroom varieties precisely in funnel-shaped chanterelles.
Polysaccharides in the composition of funnel-shaped chanterelles allow you to remove parasites and harmful bacteria from the body. In addition, such a product can rid a person of accumulated heavy metals.
Regular consumption of tubular (funnel-shaped) chanterelles allows you to get rid of liver problems and even helps in the fight against hepatitis, although it is not a panacea for it.

Collection rules

The collection season for trumpet (funnel-shaped) chanterelles begins in August-September and lasts until the onset of winter.

What is important to know when collecting this variety:

The mushroom often hides among the moss and grass, and this complicates its search.
Due to the characteristic feature of the tubular (funnel-shaped) chanterelle to form mycorrhiza with both hard and soft species of trees and conifers, it is worth paying attention to rotten wood, as well as looking for the yellow beauty under pines and spruces.
Funnel-shaped representatives of Chanterelles, located in groups, often form so-called witch circles.
In addition, this variety does not need to be immediately checked for the presence of worms: they simply do not exist in it. This is another advantage of tubular (funnel-shaped) chanterelles, among which it is difficult to find undermined and spoiled mushrooms.

False doubles of tubular (funnel-shaped) chanterelles

These funnel-shaped chanterelles have quite a lot of counterparts, but none of them are poisonous: they are all classified as conditionally edible. However, it is necessary to understand the types, since each of them has its own taste characteristics and demand in cooking.

The most common twins of the tubular (funnel-shaped) variety of Chanterelles:

Yellowing fox. It has a more yellow tint, and its reverse side has a smoother surface. You can prepare it in the usual way.The collection season begins in early summer and lasts until mid-autumn;
Gray funnelwort. It is grayer than the crowed fox and also has a smooth backside. The taste of the funnel grass is much inferior to the funnel-shaped representatives, so it is less often used in cooking;
Black fox. Firstly, it differs in size - it can be twice as large as the funnel-shaped one. Secondly, it is darker and less flexible. Its texture is harder than that of the funnel variety, which is why only the caps are used in cooking, since the legs are highly rigid.

Recipes for tubular (funnel-shaped) chanterelles

Since tubular (funnel-shaped) chanterelles are quite rare specimens, they are usually eaten immediately, without drying or pickling them for later. They reveal their flavor best when cooked, so it’s worth considering three recipes that will allow you to enjoy all the subtleties of these mushrooms.

Soup with funnel chanterelles and cauliflower

To prepare you will need:

0.3 kg of fresh funnel-shaped chanterelles;
0.5 kg cauliflower;
0.2 kg bacon;
onions and spices - to taste;
vegetable oil.

Sequence of steps:

Chop bacon and onion for frying.
Place the bacon in a heated oil pan, fry it for a couple of minutes over low heat, then add the onion and fry until softened.
Prepare funnel-shaped chanterelles: rinse thoroughly and cut off about 1/3 of their legs.
Then carefully add the mushrooms to the pan and fry everything together for about five minutes.
Divide the cauliflower into small florets, add water or broth to it in a saucepan and cook for about 10 minutes.
Add the contents of the pan to the pan and add more water or broth.
Cook until boiling.

When serving, greens should be added to the soup carefully, as they can overwhelm the delicate taste of the mushrooms: you can simply limit yourself to light spices.

Creamy strudel with funnel-shaped chanterelles

Ingredients:

5 sheets of ready-made phyllo dough;
0.3 kg funnel chanterelles;
0.3 l 10% cream;
1 tbsp. l. flour;
spices - to taste.

First you need to prepare the filling:

Finely chop the mushrooms and onions and fry them in a frying pan until the moisture has evaporated from the mushrooms.
Pour cream over the contents of the pan and let simmer for a minute or two, then remove from heat.

Preparing the roll:

To get a good base, you need to treat each layer of dough with melted butter separately.
Place the mushrooms on the sheet, leaving about 3 cm at the edges so that they can be tucked under.
Fold the edges inward and roll the dough into a roll. It is important to ensure that the filling does not fall out of it.
Place the strudel on an oiled baking sheet, pierce it in several places with a fork so that the dough can “breathe”, and put the dish in the oven for five minutes at a temperature of 220 ° C.
After this time, remove the roll from the oven, brush its surface with cream and put it back in the oven for another 10 - 15 minutes.

Funnel chanterelles with fried potatoes

This is the simplest and most popular recipe for cooking funnel-shaped chanterelles.