Chanterelles - a description of where the poisonousness of the fungus grows

Today we will study mushrooms of a reddish shade, which are called nothing more than chanterelles. They are famous for the large inclusion of ascorbic acid in the composition, therefore, extremely beneficial to human health. In nature, there are several varieties of this variety, which include chanterelles edible and not suitable for eating. As for growth, this species prefers to dwell on the rotten bark of trees in a mixed or coniferous strip.

Description

1. Chanterelles are similar in format to other mushrooms that have a hat with a leg. But representatives of the species under discussion are a single whole, there are no visible transitions from the top to the base. The same applies to color, there is no strong distinction in shade. Chanterelle hue varies from orange to dull-red.
2. Cap diameter reaches 10 cm.and more. The shape is irregular, half-flat. The edges are bent inward, they are undulating in structure. In old mushrooms, the hat may be curved outward or be slightly depressed. In the common people such a form of the upper part is called an inverted umbrella. The skin on the surface is poorly separated, it is smooth and dense.
3. The soft part is compacted and meaty. The leg consists of fibers, the color of the pulp is yellow or whitish. To taste, the soft part is sour, by the smell it gives off dried fruit. If you press down on the mushroom, the zone of depression will become reddish.
4. As a rule, the leg is light in shade, the hat is slightly darker. The base narrows at the bottom, about 2 cm in diameter, with a length of 6-7 cm. The hymenophore is quite plastic, folds, fibrous, falls down along the base. Yellow spores in powder form.

Chanterelle species

To date, there are about 60 varieties of this variety of mushrooms. Some of them can be eaten, others can not. There are no poisonous specimens, but it may be a chanterelle false. There are also poisonous twins related to the genus omphalots.Now we will study the most popular types of the family under discussion.

1. Common. Otherwise, this variety is called a cockerel or a real chanterelle. It is allowed to eat. As for the size, the hat's diameter grows to 10-12 cm. The leg is about 2 cm thick with a length of 6 cm. Spores in the form of a yellowish powder. The color of the mushroom varies from orange to yellow. The soft part is fleshy and compacted, when cut becomes white. The taste of chanterelles is sour with the smell of dried fruits. The skin on the hat separates hard, it is thick and smooth. The base color is the same as the cap. A positive feature of this variety of mushrooms is the fact that it has chinomannoza. The substance does not allow the mushrooms to become wormy. Insects cannot lay their larvae, because they do not survive. Chanterelles prefer coniferous and mixed stripes. The collection is carried out starting from the end of summer, ending in mid-autumn
2. Velvety. Another edible variety with a yellow-orange surface with a red tint (not always). As for the shade of the base, it ranges from light red to pale yellow. The hat grows in diameter to 5 cm, and the leg is about 4 cm in length with a thickness of 1 cm.In young animals, the surface has a bulge, but as it grows up, the hat bends in the opposite direction in the shape of a funnel. The soft part of the cut becomes light, orange or yellow. The smell of mushrooms smell nice, to taste - have sour. This species grows in Europe in the south and east. Prefers to live in acidic soil. Gathering is best done from mid-summer to mid-autumn.
3. Cinnabar red. Mushroom is a shade of red with pink or dull red. The top of the diameter varies in the range of 2-4 cm, the leg in height is 3-4 cm. The soft part is compacted, fibrous. The cap is uneven at the edges, the side parts tuck down, while the surface itself bends inward. Pleated spore surface, plates pinkish and thick. The spore powder is pigmented with a creamy pink color. These chanterelles live in an oak grove, larches. They can be found in North America in the summer and autumn seasons.
4. Gray. The fungus is suitable for ingestion, has a black shade with brown splashes. May be pure gray. The hat is about 2–5 cm in diameter, the leg increases in height to 5–8 cm with a thickness of 1 cm.The inside of the base is not filled. The hat at the edges is pigmented gray with an ash tint, its edges are bent inwards. The upper part has a recess located in the center. The pulp is pigmented brown or gray; it is rather fleshy and elastic. In taste, these mushrooms are not as expressive as the above predecessors. There is no flavor. Gray representatives of the species prefer to grow in a mixed or leafy zone. Gathering can be done from the third month of summer to mid-autumn. Mushroom grows everywhere, but not all mushroom pickers are aware of it.
5. Yellowing. Another type of edible type, whose hat is about 5 cm in diameter. The leg varies in length from 2 to 5 cm with a thickness of 1.5 cm. Maximum. There are no distinctions between a top and the basis, the mushroom looks complete. The hat is pigmented with a brownish-yellow shade, with scaly elements on it. The base is shades of orange and yellow. The soft part is thick, tasteless, no aroma. The flesh has a light red or beige tint.The spores in the form of a powdery composition are pigmented in an orange-beige tone. These chanterelles love to grow in forests with coniferous trees, they like a moist environment. The collection can last a couple of months, starting in August.
6. Faceted. The fungus is suitable for human consumption, stained yellow-red. The fruit itself grows in size up to 10 cm. The leg and the hat are one, there is no clear distinction. The hat is shaped cut with the edges of the wave-like structure. The mushroom pulp is compacted and thick, rich in taste and smell. The stem is about 2 cm in diameter. A spore surface with small folds. Disputes on the shade of red and yellow, similar to the color of the mushroom. These chanterelles grow in African countries, North America and Malaysia. Settle in colonies or one by one. You can collect from late summer to autumn.

Sprouting

1. As for the classical type of fruits under consideration, they grow preferably in coniferous and mixed forests. Specimens can often be found among moss and tall plants. Often, the mushroom pickers go to harvest fruit from July until the end of autumn.
2. To get a good harvest, these fruits need a lot of nutrients and moisture. All necessary components penetrate the chanterelles through moss and wood. As for deciduous forests, in such conditions, chanterelles are uncomfortable.
3. The problem is that when the leaves fall from the trees, the specimens in question do not receive the proper amount of sunlight. If chanterelles do not get everything they need, they spoil and dry out.
4. Mixed and coniferous stripes are a favorable habitat for such mushrooms. In the soil in which spruce and pine grow, there is an abundance of substances that are necessary for the fruit. Chanterelles in this area can bear fruit more than once per season.

Time of appearance of mushrooms

1. Often the specimens presented appear from July to mid-autumn. Most fruits come out in late summer after warm rains. Such fruits do not tolerate cold weather, for this reason they do not occur in winter.
2. It is worth noting that chanterelles also do not tolerate the scorching sun, as well as frost. For the same reason you can seethat in June fruits grow noticeably slower. After the summer rains, a few days should pass before chanterelles begin to grow fully.

Edibility

1. It is worth noting that there are types of chanterelles that are suitable and unsuitable for human consumption. The classic mushroom has a delicate shade and smells good. As for false fruits, they emit an unpleasant aroma of vinegar or fish.
2. In addition, edible and inedible specimens can be identified by some differences. In false mushrooms, the color of the cap has a brighter orange color. As regards edible specimens, their color is yellow.
3. Also inedible fruits have a clear circle shape on the cap. The edible mushroom has a thick leg, and the false has a thin one. Also inedible fruit produces vinegar aroma. Do not forget that these chanterelles grow exclusively in coniferous and mixed forests.
4. As for the pulp, it is yellow in edible specimens, and has a white color towards the center. In false chanterelles, it is completely orange. In addition, these fruits can be cooked, fried and baked without any problems. Classic chanterelles produce very tasty dishes.

The difference between false mushrooms and chanterelles

Classic chanterelles can be confused with two kinds of mushrooms. Most often it happens orange govorushka (inedible fruit) and olive omphalot (poisonous fruit).

1. Common chanterelle has a single color. It can be light orange or light yellow. Inedible fruits on the contrary will have bright colors or on the contrary too light. Also, false mushrooms on a hat often have spots of various shapes.
2. It is worth noting an interesting difference in the fact that edible chanterelles always have torn edges on their caps. In false fruits, they are often even. In addition, the classic copies have a thick leg. In inedible fruits, it is always thin.
3. Common chanterelle has integrity. Her leg smoothly flows into the cap. False mushrooms are distinguished by the fact that the hat is separated from the leg. In addition, the fruits that you can eat, always grow in groups. False specimens often grow alone.
4. As mentioned earlier, chanterelles have a rather pleasant smell. They are never wormy. When pressed on an edible mushroom, the flesh begins to redden. Similar facts cannot be said about false fruits.

Benefit

1. These chanterelles are famous for their abundance of minerals, vitamins and various enzymes. As mentioned earlier, the specimens in question are almost never wormy. This can be explained by the fact that the composition of the considered fruit bodies contains chinomanoza.
2. Such a substance is a poison for all sorts of arthropods and worms. The previously mentioned enzyme envelops the eggs of parasites, and then destroys them. In addition, chanterelles are considered an excellent natural remedy in the fight against parasites and worms.
3. In addition, edible fruits are composed of a sufficient amount of ergosterol. This enzyme is useful in pathologies that are associated with the liver. Chanterelles are very useful in hemanginoma and hepatitis. Systematic eating of these mushrooms helps to restore vision and fight cancer pathologies.

Storage

1. When collecting a good harvest, be sure to know how to properly store fruit bodies. Common chanterelles are most often frozen, salted and dried. If you want to keep the most useful composition, it is better to freeze the mushrooms.
2. Consider, if you decide to store the fruit at home before cooking, the temperature should not be above 12 degrees. Unprocessed copies can lie no more than a day. Therefore, decide how you will process them and proceed to the procedure.

In today's material we have studied everything related to chanterelles. Considered the possible and frequent variations of the species, as well as their growth in the natural environment and periods when it is possible to engage in gathering. It is very important to be able to distinguish one species from another in order to collect a basket of various fruit bodies. Do not forget about the initial processing and the rules of cooking chanterelles.

Video: medicinal properties of chanterelles