Chanterelle ordinary: a description of the fungus, photos and tips on drying

Mushroom chanterelles are valued for their excellent taste qualities, as well as for the powerful medicinal effect. He is not afraid of insects due to the content of quinomania, which kills all the larvae of helminths. It is for this reason that chanterelles, eaten by worms, practically do not occur.

In this article, we will tell you how to distinguish these fungi from their false counterparts, where they grow, what kinds of species are, and how to properly prepare them for future use.

Varieties

In the world there are several varieties of these wonderful gifts of the forest: first of all it is, of course, the chanterelle ordinary, a photo of which you can see in the article. Slightly less often there is velvety (bright orange), faceted, having a smooth hymenophore and brittle flesh, gray - black with snow-white spores.

Chanterelles faceted often found in the forests of North America, gray - in the northern hemisphere, in the temperate zone, as well as in the tropics. This species of mushroom pickers for a long time avoided - frightened off its frightening black color and a shape resembling a pipe. In Germany, it was even called the "pipe of death", considering that the fungus is poisonous. In fact, the aroma and taste qualities of this variety of fungus is much higher than that of its yellow relative.

Chanterelle ordinary: description

The hat of this cute mushroom is 3 to 14 cm in diameter, is yellow or orange and has an irregular shape. Can be convex or concave, prostrate or funnel-shaped.

The leg, 3 to 10 cm in height, thick and solid, as a rule, fuses with the cap and has almost the same color. Above it expands. The flesh is dense, fleshy, often fibrous, white in color. When pressed, she blushes a little.

The freshly cut mushroom has a slightly sour taste and aroma of dried fruits. The chanterelles are a mushroom, having wavy edges curved downwards. Peel is separated from the hat with difficulty. It is very smooth and pleasant to the touch.

Where does the fox grow most often?

This fungus often forms mycorrhiza with different trees, but most of all prefers pine, spruce, oak or beech. Therefore, most often the chanterelles are common in mixed or coniferous forests. These mushrooms are demanding of sunlight, so they prefer overgrown grass or shaded places.

However, for the germination of fruit bodies requires a large amount of moisture, so the fungus selects glades where there is a large amount of moss or litter that protect the soil from drying out.

When to collect chanterelles?

Chanterelles ordinary begins to massively fructify in the very end of summer. True, in dry years, this period may slightly shift until the beginning of autumn. Most often these mushrooms can be found next to the pine. And the reason for this neighborhood is not only mycorrhiza.

Chanterelles are not very choosy about choosing a "partner", but it is more suitable for acid soils, which are usually formed in pine trees because of coniferous litter, which reliably mulches the soil, protecting the mycelium from drying out.

Look for mushrooms on the fringes, glades. Find them because of the bright color is not difficult. Chanterelles do not hide under the leaves. Fruit bodies one by one do not germinate. Chanterelles do not form grandiose bushy meadows, but if you have met one mushroom, then certainly there will be others nearby.

Processing and storage

Chanterelles - mushrooms are very popular, although they belong to the third category. The reason is that this kind of a little bit heavy for the body, it can be eaten not too large portions.

Before cooking the mushroom, it is necessary to rinse well. The most part is usually cut off - the fibers that are contained in it will remain stiff during cooking. These mushrooms can be boiled, fried, marinated, frozen. Before cooking, the pulp should be cut into small pieces - this will facilitate the process. Many mushroom pickers do not recommend them to dry, considering that in this form they become stiff. However, with this statement you can argue, the main thing is to learn some secrets that will make fragrant and delicate chanterelles.

How to dry mushrooms (chanterelle)?

You can use the old proven method: the entire mushroom should be strung on a thick thread and hang them in a well-ventilated dry place. Such mushroom beads should be periodically turned, so that from all directions the moisture leaves evenly.

This is an effective method of drying, but it is the longest: the mushrooms will dry completely after at least seven to eight days. Chanterelles during drying should be protected from flies and other insects. Therefore, this method is most suitable for a country house, when such beauty can be hung on the street.

Drying in the closet

Another popular way to dry naturally - to arrange the chanterelles on a horizontal surface. Usually a standard cupboard is used for this. The surface must first be covered with paper. On it a thin layer should be spread out raw materials and on top to cover with another sheet of paper, without pressing it. This is necessary to protect against insects.

Using the oven

Most often, chanterelles are dried in the oven at home. To do this, chopped pieces of mushrooms should be spread out a thin layer on a baking sheet, with parchment or foil. If there are many mushrooms, you can use two pans simultaneously.

The oven is heated to 50 degrees and put a baking sheet in it. Cover the oven, leaving a small gap with a tack or towel. Through this gap with the steam will leave the mushrooms out of the liquid. Two hours later, when the air in the kitchen is filled with the divine aroma of mushrooms, the temperature in the oven is increased to 60 degrees.

Another hour and a half later, you can periodically open the oven, get a baking sheet and turn over the mushrooms, take out the prepared ones. If this is not done, the smaller pieces will be overdone, and the larger pieces will not give up all the moisture and may later become moldy.

Microwave

This is the most modern method of drying, it is faster, but quite troublesome. In addition, it is suitable for a small number of mushrooms. Thinly lay the pieces on a plate, preferably flat, put them to evaporate for twenty minutes at a power of 180 watts. Then the plate must be removed and drained off the liquid. The door at this time should be left open for 5 minutes.

Put the plate again for another twenty minutes for the same mode, drain again and wait for a while. Repeat this procedure as many times as necessary for the full availability of chanterelles.

How to determine readiness?

The willingness of a piece of mushroom is easy to determine if you try to break it. He should not crumble in his hand. Dried properly chanterelles should bend between fingers, and break - only with the application of a certain effort. It is important to remember that the fault site must be completely dry.

Another way to determine the readiness of mushrooms is weighing. After drying, the chanterelles become ten times lighter. If they lose weight, the drying should be continued.

Extract of chanterelles

Chanterelle ordinary has a number of medicinal properties. The most famous of them is the ability to combat human parasites. The ready-made pharmaceutical form of the extract, produced in granules, is most often included in the antiparasitic program.

This drug is prescribed for 2 capsules (for adults) twice a day. Children under 10 years of age are reduced by half. The course of treatment is 30 days.

Side effects

Perhaps the appearance of mild dyspepsia with increased sensitivity to the drug. Cases of allergic reactions, which can manifest in the form of urticaria, are recorded.

Contraindications

Extract of chanterelles common should not be taken:

• During pregnancy;
• With lactation;
• With hypotension;
• Children under 3 years;
• With a tendency to bleeding.