Content
Yellow chanterelle is a not very common mushroom, however, it has a lot of valuable properties and interesting features. In order not to confuse the fungus with others and to process it correctly, you need to learn more about it.
Where do yellowing chanterelles grow?
The yellow fox is found everywhere in Russia, but is quite rare. The fungus lives mainly in coniferous forests; it can often be seen under spruce trees, in accumulations of mosses or fallen pine needles, and on calcareous, moist soils.
You can find the fungus from the beginning of August to September; it is during this period that fruiting reaches its peak. The fungus grows both singly and in fairly large groups.
What do yellowing chanterelles look like?
The fungus has a small yellow-brown cap in the shape of a deep funnel. The edges of the cap are rolled up, the lower surface of young fungi is almost smooth, while in adults it is wrinkled, with well-defined folds. The cap of the fungus smoothly turns into a curved stem, tapering closer to the base.
The length of the chanterelle's leg is small, about 7 cm on average and no more than 1.5 cm in girth. The leg has a yellow tint, and it is hollow on the inside.
The flesh of the fungus when cut is dense, yellowish, without a distinct odor. A characteristic difference between the yellowing chanterelle is that the flesh of the fungus is slightly rubbery in structure, although this does not prevent it from being brittle.
Is it possible to eat yellowing chanterelles?
Yellowing chanterelle is a completely edible mushroom. You can eat it either after processing or in dried form - there will be no harm to the body.
Taste qualities of mushrooms
In terms of taste characteristics, the fungus belongs only to the 4th category, which means it cannot please you with a particularly rich and pleasant taste. Nevertheless, the yellowing chanterelle is used very willingly in cooking.
The fact is that the dense pulp of the mushroom retains its structure even after heat treatment. The mushroom can be boiled, dried, fried and salted, it will remain as neat and attractive as fresh.
Benefits and harms
When properly processed, yellowing chanterelle has a very beneficial effect on the human body. It contains:
- potassium and fluorine;
- zinc and copper;
- cobalt and magnesium;
- sulfur and manganese;
- quinomannosis;
- vitamins;
- amino acids.
Thanks to this, the fungus has a lot of valuable properties:
- When consumed, the body's immune defense is enhanced, the condition of the skin improves and the number of pimples and boils decreases.
- Eating chanterelle is useful for sore throats and any colds, eye diseases and even tuberculosis.
- The mushroom can also have a beneficial effect on diseases of the stomach, pancreas, heart and blood vessels.
- Despite their rich chemical composition and high nutritional value, yellowing chanterelles are very low in calories. They can be safely eaten on a diet or if you are prone to obesity.
- With frequent consumption of beneficial mushrooms, the body is cleansed of toxins, salts and radionuclides; the fungus has a positive effect on joint ailments, liver diseases, anemia and sleep problems.
The fungus is also used for cosmetic purposes. An extract from yellowing chanterelle effectively helps get rid of inflammation and irritation of the epidermis and softens the skin.
Of course, with all its beneficial properties, the yellowing chanterelle can be dangerous. It is not recommended to eat it if:
- pregnancy;
- under 3 years of age;
- individual intolerance;
- chronic and acute diseases of the kidneys and intestines.
Otherwise, the mushroom is completely safe for health, provided that the fungi are collected in an ecologically clean area.
Collection rules
The season of yellowing fungi begins in August and lasts until September, at which time you should go in search of them. It is necessary to collect fungi in places as far away as possible from major roads, large cities and industrial facilities. Any mushrooms have the ability to accumulate toxic substances, so the benefits of chanterelles collected in a polluted area will be very doubtful.
When picking mushrooms, it is not recommended to remove them from the soil along with the stem - this destroys the mycelium. You need to cut off yellowing chanterelles with a sharp knife, then the underground system of the fungus will remain intact, and next season it will be able to produce a new fruiting body.
False doubles
The yellowing chanterelle cannot be confused with mushrooms that are poisonous and hazardous to health. However, it has doubles; they are also suitable for eating, but belong to other types of mushrooms.
Trumpet fox
This species is similar to the photo of the yellow fox in size and structure. It also has a funnel-shaped cap with jagged, downturned edges and a tubular, dull yellow stem. The mushrooms are also similar in color, although the top of the cap of the trumpet chanterelle is gray-yellow, yellow-brown or slightly reddish.
Like the yellowing chanterelle, the trumpet chanterelle grows mainly in acidic soils in coniferous forests, next to spruce and pine trees, in mosses and on rotten wood. But the peak fruiting of this mushroom occurs from September to December - this is somewhat later than that of the yellowing variety.Most often, the tubular mushroom does not grow alone, but in whole rows or ring groups.
Club-shaped fox
Another edible fungus with a funnel-shaped cap with wavy edges is yellowish when mature, but the young club-shaped fungi are slightly purple. The stems of the mushrooms are smooth and dense, light brown.
Unlike the yellowing chanterelle, the club-shaped chanterelle grows mainly in deciduous forests, although it can also be found on moist soils, in grass and in mosses. The peak maturation of the fungus occurs in late summer and autumn.
Application
Yellowing chanterelles are suitable for any heat treatment; they are boiled, fried, pickled and salted. Since fresh mushrooms are never affected by parasites, they are often simply dried in the fresh air and then added to first or second courses to add an unusual taste.
The fungus goes well with most spices and herbs, and is suitable for consumption with potatoes, meat and vegetables.
Boil the mushrooms for only a short time, only about 15 minutes. But when pickling mushrooms, it is recommended to keep them in a closed jar for as long as possible - the mushrooms are quite hard and must be thoroughly soaked in brine.
Conclusion
Yellow chanterelle does not belong to the category of noble mushrooms, but it is suitable for almost any dish and has a very pleasant taste and texture. Eating this mushroom brings health benefits, and it is almost impossible to get poisoned by the yellowing fungus.
