Chanterelles are one of the most desirable for collecting edible mushrooms. They grow separately, scattered in groups and sometimes form large families in the forest. The pulp at the mushroom is thick, solid, the smell looks like apricot. Chanterelles are one of the most prolific mushrooms and totals many varieties. Despite the fact that it is sometimes difficult to distinguish varieties, in general, the chanterelles are easy to identify.
- Distinctive features of the mushrooms of the foxes
- Where the chanterelles grow
- The season of collecting foxes
- The edibility of the chanterelles
- Types of foxes
- The fox is ordinary
- The fox is gray
- Cinteen-red fox
- The fox is velvety
- The fox is faceted
- The fox is yellowing
- The fox is tubular
- What is the difference between false chanterelles from edible
- Orange dialect (inedible)
- Omphalot olive (poisonous)
- The benefits of the foxes for human health
- The harm of chanterelles for the body
- How culinary foxes are preparing
- Foxes in the national economy
Distinctive features of the mushrooms of the foxes
All types of mushrooms have a funnelshaped hat with a diameter of up to 10 cm with a wavy, uneven edge. Color varies from light to dark yellow. With growth in groups, as often happens, the legs are curved and sometimes connected together at the base of the mushroom lord. Lives on the leg are thick and descend down the stem. The form of them is straight on the entire leg, but the veins are bifurcated and more winding closer to the hat. The foxes grow in height from 6 to 9 cm.
Printing spore: from pale yellow to creamy-white, sometimes with a slight pinkish tint. Grase are forked, the same color as the rest of the mushroom. They are straight or wavy and always descend down the leg.
Where the chanterelles grow
Mushrooms are most often found in deciduous forest soils near the oak and under the beech. They are mycorrhoids, which means that the mushroom has a symbiotic connection with the roots of the tree. Lyshechiks are growing in many countries, including in Canada, USA, Europe, Mediterranean, in some parts of East and South Australia and Asia.
The season of collecting foxes
Mushrooms bear fruit from June to October and even in November, when the autumn is soft. Collected from October to March in a warmer climate.
The edibility of the chanterelles
Mushrooms have a weak apricotlike smell and soft taste. Chanterelles are a selected edible mushroom, which is used in risotto dishes and omelettes, and they, of course, have enough aroma for the preparation of delicious soups or sauces.
Types of foxes
The fox is ordinary
Distributed in European coniferous and mixed forests, in North and Central America, in Asia and Africa. This is an edible mushroom that easily identifies even an inexperienced mushroom pic.
Medium dimensional fox ordinary yellowish, white, orange-yellow and rarely pink. Gills have the same color as the rest of the mushroom.
First convex, with curled edge (edges), becomes a funnelshaped mushroom with a wavy edge. It can be quite wrong in shape. Old specimens are more orange, especially after several rains. Samples that receive a lot of sun, bleaching to whitish color and have a slightly leathery view. In wet mossy areas with a shadow on the hats of the chants, green moss forms.
They look like crests that are quite wavy and always run down the leg down.
The length of the stem is usually equal to the width of the hat and the same color as the rest of the mushroom. The pulp is yellowish-white. The imprint spore whitish or slightly yellow.
Enthusiasts begin to search for a mushroom in late spring, after rains. Sometimes, when the weather is wet, the fruit body of the mushrooms is raw with reduced quality. Depending on the region and latitude, July-October is a period when fruiting an ordinary chanterelle reaches a peak.
The fox is gray
Barely convex at a young age. The region subsequently expands, in the form of a wavy blade. The surface of the villi-cherish, especially near the edge. Sweet color with brown shades. The intensity of the tone depends on the age and environmental conditions, it is lighter in dry weather and darker if wet.
It is formed by gills and folds, spaced and branched, very noticeable in full development, the color of this pseudo-hymenophore-gray with shades, bluish in young individuals, eventually acquires a dark gray color after ripening.
Curved, corrugated, straightens out as a fan with the development of hymenophore. The color is similar to the shade of the hat, a little lighter, sometimes slightly faded near the base.
Mushroom pickers do not often meet this mushroom. In the areas of growth, there are quite a lot of gray chanterelles in broadleaved forests, where they prefer brown groves and lime soils.
They recognize by the characteristic flamingo-pink color and the presence of false gills on the bottom of the hat. The mushroom is less and more elegant than other chanterelles grows in deciduous forests.
Cinteen-red mycorrhous tower with deciduous rocks, especially with beech and oak, aspen and other deciduous rocks. One is growing, absentminded or in the community in summer and autumn.
Convex or widely convex, bald, drying at a young age, becomes flat or shallowly hollow, increases and waves appear. The color from flamingos-pink to “cinnabar red”, pink-orange or reddish-orange.
The lower surface with welllocated, welldeveloped false gills that run along the stem; Cross flowers often develop, they are painted like a hat or a little paler.
Even in his youth, but in maturity narrows to the base, bald, dry, painted like a hat or paler. Basal mycelium from white to pale yellowish color. Pulp: whitish or in the color of the hat, does not change color when cutting. The smell and taste: the smell is sweet and fragrant; the taste is not distinct or slightly spicy.
The fox is velvety
Symbiotic mushroom grows under deciduous trees (chestnut and beech) and less often under coniferous. Frontation period summer and autumn.
They recognize the mushroom by a hat of thin and irregular shape, with a flexible surface, a bright orange cuticle and a wavy edge. In his youth, the hat is convex, and then funnel-shaped, small-cheese cuticle, orange or orange-pink, pale with age.
The legs are straight, thick, thicker than a hat.
Plate, moderately branched, bifurcated or mesh, in the color of the hat. Pulp: hard, whitish, yellowish or slightly pinkish. The faint smell of apricot exudes.
The fox is faceted
It is found in Asia, Africa and North America one by one, groups or clusters under deciduous trees. The mushroom produces fruit bodies in summer and autumn
Vorncoshaped top and wavy edges. The surface is dry, slightly covered with a layer of thin fibers, deep bright orange-yellow color. The older specimens turn yellow, the extreme edges of the hat become pale yellow, in young specimens they bend down.
The surface carrying disputes is initially smooth, but gradually channels or crests develop on it. Small gills are similar to veins, less than 1 mm wide. The color is pale yellow and the same with the surface of the leg.
Rather thick, cylindrical, taps to the base. Inside the legs are filled with fiber mycelium, solid. Rarely fruit bodies are combined with stems at the base.
Continuous or partially hollow (sometimes because of insect larvae), pale yellow.
The fox is yellowing
A unique look, highly appreciated by gourmets, which they can easily learn in the form of “pipes”, thin and small fleshy, brown and with a fringe hat. The stem is bright orange and internally empty.
At first deeply in the center of a convex, in the form of an oblong pipe, then a more open, expands, the edge of a winding, lobed, sometimes jagged. The color is reddish-brown, the bottom is orange or dark brown-gray.
Almost smooth and rounded, with slightly raised veins, winding and branched. The color is creamy yellow, orange-yellow, sometimes with a shade of pink, but the color is always less bright than that of the hat.
Tubular, hollow, smooth, straight or curved, very variable in shape, resembles a funnel with longitudinal grooves. Color orange or egg yolk, sometimes with a shade of pink. The mushroom has a strong smell of fresh drain and a sweet taste.
Simbiont mushroom, grows from the end of summer to late autumn, groups of hundreds of copies in coniferous (near pine) and in deciduous forests.
The fox is tubular
Forms mycorrhizes with coniferous trees in moss or on wellrotten, moss logs in swamps.
At first more or less convex, soon becomes vasomic, holes form at the final stage in the center. The edges in adulthood are wavy. Smooth, sticky or freeform. The color from dark yellow-brown to black-brown, with age becomes grayish-brown or grayish. Sometimes radial patterns are slightly shine through.
Connects along the stem. In young mushrooms with crests and folds. False gills develop with age, which often branch and have crossveins. The color is yellowish to grayish or brownish, sometimes slightly lilac.
Becomes empty with age, bald, with wax raid. Color from orange to orange-yellow at a young age, dull yellow, brownish-orange with age. Basal mycelium from whitish to pale yellow. The taste is not distinctive; The smell is not clear or slightly fragrant.
What is the difference between false chanterelles from edible
2 types of mushrooms are confused with chanterelles:
Orange dialect (inedible)
Fruit bodies of mushrooms yellow-orange with a funnel-shaped hat up to 8 cm across, which has a felt surface. Thin, often bifurcated gills on the underside of the hat pass along a smooth leg. Reports on the edibility of the mushroom are not always reliable. The mushroom is eaten, although it is not particularly aromatic. Some authors report that he is upsetting the gastrointestinal tract.
Omphalot olive (poisonous)
Poisonous orange gill mushroom, which for an inexperienced eye looks like some types of chanterelles. It is widespread in the forest regions of Europe, where it grows on decaying stumps, roots of deciduous trees.
Unlike the chanterelles, the omfalot of the olive is real, sharp, not bifurcating gills. The inside of the leg is orange, the chanterelles are lighter inside.
The benefits of the foxes for human health
Like any other forest mushrooms, chanterelles are delicious and healthy food that contains:
This type of mushrooms is quite intolerant of increased nitrogen levels and is not found in areas with a high level of air pollution. This is a mycorious look and, therefore, is always associated with trees that do not negatively affect human health, including oak, beech, pine and birch.
Fruit bodies are relatively longlived, partly because they resist mushroom parasites and are rarely eaten by larvae. It’s nice to realize that the harvest is not amazed at art. This feature contributes to the popularity of chanterelles as an edible look!
The harm of chanterelles for the body
Edible types of chanterelles are not harmful to humans with proper cooking and consumption, like any other mushrooms. Pregnant people and elderly people eat with caution.
How culinary foxes are preparing
There are many different recipes for cooking dishes in the world. Some people use in soups, others make sauces for pasta, others salt. Gourmans are consumed with sweets and jams. In the end, no matter how the chanterelles are preparing, they are delicious!
Fox is a really wonderful mushroom when fried. After drying, it is an excellent seasoning for dishes when used in a small amount. When used in large doses, it becomes an excellent natural flavor.
The taste makes a fox suitable for chicken, veal, pork, fish, vegetables, rice, pasta, potatoes, eggs, nuts and fruits. It is not recommended to mix foxes with highly flavored products.
A vinegar, butter or liquor with mushroom taste is prepared from muffled mushrooms.
Foxes in the national economy
The chanterelles were used for painting wool, fabrics and paper, it will give a muffled yellow color processed materials.