Edible agaric chanterelle mushroom: photo, video and a brief description of what chanterelles of different types look like
Chanterelle real is a widely distributed edible mushroom with a high yield. It grows in numerous groups, forming the so-called witch's circles or wide stripes, from mid-July to mid-October, with the peak of fruiting occurring in July-August. It is necessary to look for it in moist open areas of coniferous or deciduous forests.
The initially flat-convex mushroom cap with wavy edges gradually becomes funnel-shaped, its edges become thinner and uneven. Its diameter is about 10–12 cm. The surface of the cap of the chanterelle wild mushroom is smooth, matte, whitish or bright yellow. The spore-bearing layer is represented by numerous thin yellow convolutions, smoothly descending onto the stem.
The plates are folded, descending far to the stem, branched, thick, sparse. The leg gradually expands upward, without a discernible border turning into a cap, dense, yellow, smooth, up to 7 cm long and 3 cm thick, cylindrical, solid.
The pulp is thick, fleshy, brittle, with a pleasant mushroom smell, almost never wormy.
The agaric chanterelle mushroom belongs to the third category of mushrooms and has a high nutritional value due to the vitamins and microelements contained in its tissues. It can rightly be called a universal mushroom, which lends itself to all types of cooking, demonstrating good taste.
Goes into blanks for canning. Used without pre-treatment boiled and fried. For future use, it is prepared in the form of boiled canned food (in jars), and can also be used for pickling and salting (hot).
The main characteristic of the chanterelle mushroom is true - a high content of carotene, much higher than in all other well-known mushrooms. In addition to carotene, this mushroom contains many other vitamins and has antibacterial properties. In some countries, chanterelle is used to prevent cancer.
humpback fox, or cantarellula, is an edible agaric that is quite rare in Russia, giving consistently high yields every year. It grows in small groups from mid-August to September, but gives especially plentiful harvests at the very beginning of autumn. In what forests do chanterelle mushrooms of this species grow? You need to look for them in areas of coniferous forest overgrown with a thick layer of moss, best of all in a pine forest.
The cap of the mushroom is convex at first, but gradually takes the form of a wide funnel with a diameter of about 4 cm, with a slight bulge in the middle. Its surface is painted in a brilliant gray with a smoky tint and brown concentric circles. The spore-bearing layer consists of frequent grayish plates descending to the stem. In the process of growth, the plates and the upper part of the stem adjacent to them are covered with small red dots. The leg is rounded, even, straight, the same color as the plates. Its height is about 8 cm, and its diameter rarely exceeds 0.5 cm. The surface of the leg is smooth, with a slight white pubescence at the base.
The pulp is thin, soft, tender, with a pleasant taste and a subtle mushroom aroma, painted in a grayish color, which quickly turns red when the pulp comes into contact with air.
Chanterelle humpback belongs to the fourth category of mushrooms. It is eaten boiled or fried.
These photos show what chanterelle mushrooms look like real and humpbacked:
Chanterelle yellowing and gray: the color of forest mushrooms and their description
Chanterelle yellowing is an edible mushroom that grows in small groups from early August to late September in coniferous, predominantly spruce forests.
The chanterelle's hat is shaped like a deep funnel about 5 cm in diameter, with a wrapped curly edge. Its surface is smooth, matte, dry. The color of this chanterelle mushroom is yellowish brown. The lower part of the cap is also smooth, but in mature mushrooms it is covered with a large number of thin sinuous folds descending onto the stem. It is colored yellow with an orange tint. The stalk is rounded, thinner at the base, often curved, rarely straight, hollow inside, the same color as the spore-bearing layer. Its height is about 10 cm, and its diameter is about 1 cm. The pulp is elastic, dense, brittle, light yellow, tasteless and odorless.
Chanterelle yellowing belongs to the fourth category of mushrooms. It can be eaten both fried and boiled, as well as dried for the winter.
Chanterelle gray has a cap with a diameter of 3-5 cm. The cap is funnel-shaped, lobed, gray-brown-black, fading with age, the edge is lowered. The pulp is thin, with a fresh taste, without a special smell. The plates are descending, gray, uneven in length, frequent, thin. The leg is cylindrical, hollow, colored a tone lighter than the cap, 4.0 0.5-0.2 cm in size. Spores are ellipsoidal, 8-10 5-6 µm in size, colorless.
Nemoral forest view. The range covers Europe.
Found in deciduous forests. Fruiting bodies are periodically formed in September - October. There are single copies.
It is protected as part of the natural complexes of the Berezinsky Biosphere Reserve, the national parks "Narochansky" and "Belovezhskaya Pushcha". It is necessary to create specialized mycological reserves in places not covered by conservation measures. Periodic monitoring of the state of known populations should be carried out, search for new ones and, if necessary, organize their protection with the prohibition or limitation of anthropogenic impacts.
Below is a photo and description of the common chanterelle mushroom.
Common chanterelle: in what forests it grows and what it looks like (with photo)
Chanterelle ordinary (Cantharellus cibarius) is an edible mushroom. Cap 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a solid or lobed-tucked edge, rather fleshy, yellow or yellowish-white. Plates in the form of forked-branched veins or folds of skin of the same color with the stem, strongly descending along the stem. Leg 2-10 cm long, 0.5-2 cm wide, the same color as the cap. The pulp is dense with a pleasant smell, whitish or yellowish.
Forms mycorrhiza with birch, spruce, pine and oak.
You can find it from June to November. It is especially valuable in June and July, when there are few other mushrooms.
This chanterelle mushroom looks almost the same as the inedible false chanterelle, but it is more regular in shape.
The common chanterelle is edible both at a young and at an old age. Does not require boiling. Fried chanterelles are especially delicious.
false fox (Hygrophoropsis aurantiaca) - the mushroom is inedible. Cap 2-12 cm in diameter, convex at first, then depressed in the center in the form of a funnel with a rolled edge, orange or ocher, fading to reddish-whitish with age. The pulp is dense yellow or orange. The plates are frequent, thick, forked-branched, of the same color as the stem, strongly descending along the stem. Leg of regular round section, 2-5 cm long, 0.5-1 cm wide in the lower part, where there are no plates, of the same color as the cap. Spore powder is pale cream.
It grows in sparse pine and pine-birch forests, on heathlands. Found in large quantities.
You can find it from June to November.
The false chanterelle is similar to the real chanterelle. The false chanterelle has real plates under the hat, while the real chanterelle has thick veins or folds instead of plates.
You can see different types of chanterelle mushrooms in this video:
