Description of black chanterelles and where do these mushrooms grow (+21 photos)?

Mushrooms

Chanterelles are among the most well-known and beneficial mushrooms, distinguished by their rather unusual appearance. The Chanterelle family includes many species with unusual coloring. One such species is the black chanterelle (Cerulean horned mushroom) – a distinctive mushroom whose characteristic coloring and shape are shown in the photo below.

Characteristic features of the variety: structure, species differences, appearance and photo

This variety of mushrooms has a distinctive appearance and impressive color:

Hat. The tubular cap varies in diameter from 3 to 15 cm. It has a waxy surface, jagged and inverted edges, and blends smoothly into the stem. The underside is fibrous and wrinkled, and is blackish-brown or black in color.

The cap's outer surface has a gray or lilac bloom and numerous large folds. In dry weather, it turns gray-brown or light brown. The spore powder is white or light yellow. The smooth, colorless spores measure 8–14 × 5–9 µm and are ovoid or ellipsoid in shape.
Pulp. The flesh is brittle and very thin, gray, turning black after cooking. It has no odor when raw. The odor develops during drying and cooking.
Leg. The stem is 5-10 cm long and 1-1.5 cm in diameter. It is hollow and gray in color, tapering smoothly from the base to the root. It is brown or black in color and feels firm to the touch.

Place of distribution

These mushrooms grow in deciduous and mixed forests, examples of which can be seen in the photo. The main requirement is high humidity. They grow in groups, or less commonly, in colonies.

Their distribution in Russia includes the European part, southern Siberia, and the Far East. They are also found in temperate forests in Europe and North America.

Consumption

This species is classified as an edible mushroom, but only the caps are eaten due to the very tough, rubbery stems. After preliminary processing, the caps are used in cooking, boiled or dried, for soups, seasonings, and as a garnish.

https://www.youtube.com/watch?v=P26QDKiJvKk

Rules and meeting places

Chanterelle mushrooms should be picked in coniferous or mixed forests from early July to late September, preferably during damp weather. They're just starting to appear in early summer, but July and August offer a richer harvest. They can grow in both open clearings and under the shade of trees. It's not recommended to pick mushrooms growing near roadsides, as they can be dangerous.

Types and their description

There are two species with similar external characteristics to the Funnelweed: the Funnelweed flexuosa and the Urnula glabra. The former belongs to the Chanterelle family.

Its fruiting body is cup-shaped, sometimes tubular. It can reach 5-12 cm in height. Like black chanterelles, the stem tapers toward the base. The cap is wavy at the edges, resembling a deep funnel 3-8 cm in diameter.

The Urnula gobletata bears less resemblance to the chanterelle. The fruiting body is shaped like a goblet or egg. It is closed, but opens with age, developing jagged edges. The cap diameter varies from 2 to 6 cm. The Urnula gobletata's cap is dark inside and lighter on the outside. The flesh is dry and very firm.

Useful properties and restrictions on use

Chanterelles contain many beneficial microelements, including zinc and copper, amino acids, vitamins A, B1, B2, and PP, and selenium. This composition helps maintain and improve vision and is an excellent preventative for eye diseases.

The vitamins contained in chanterelles also improve the condition of the mucous membranes of the eyes, moisturize them, and prevent the development of infectious diseases. Chanterelles are used medicinally to treat liver diseases, particularly hepatitis C. They can also indirectly help combat excess weight, which occurs due to liver dysfunction.

Members of this species contain a special substance called chinomannose. It is actively used to treat abscesses, boils, and sore throats, and helps inhibit the growth of tuberculosis bacteria. For medicinal purposes, this substance should be consumed in powder, capsule, or tincture form.

Recipes and cooking features

Chanterelles are easy to prepare and don't take much time to cook. Here are a few recipes:

To prepare one of the popular dietary yet delicious dishes – chicken fillet with chanterelles, you will need the following ingredients:
- onion;
- sour cream;
- green;
- vegetable oil;
- grated cheese;
- salt and pepper to taste.
  Chicken fillet with chanterelles
Fry the mushrooms with finely chopped onion in vegetable oil. Season the chicken fillet with salt and pepper and fry until lightly browned. Cover the fillet with the fried mushroom mixture, season with sour cream or unsweetened yogurt, and sprinkle with cheese and herbs. Place the fillet in the pan and bake for 5-10 minutes until fully cooked.
An equally simple recipe is meatloaf with black mushrooms. To make it, you'll need:
- 1 kg minced meat;
- 300 g mushrooms;
- 2-3 potatoes;
- 100 g semolina;
- 1 egg;
- 150 ml of water;
- 200-300 g boiled rice;
- black pepper;
- salt.
  Meatloaf with black mushrooms
Finely grate the potatoes and make the mince by mixing it with semolina, grated potatoes, water, pepper, and an egg. Fry the chanterelles with the onion, season with salt and pepper. Take a baking sheet with foil and spread the mince on it. Top it with pre-cooked rice and fried mushrooms. Wrap the foil tightly and place the resulting roll on a baking sheet. Bake in the oven for 35 minutes at 200˚C.

Before serving, cut the roulade into equal slices and arrange them on a plate. If there are any remaining mushrooms, place them in the center of the plate. This roulade goes well with mashed potatoes, salads, and fresh vegetables.

Answers to frequently asked questions

Frequently asked questions about unusual mushroom species and their culinary uses:

Can black chanterelles be frozen?

You can freeze them, but to prevent them from spoiling, you need to prepare them before freezing. Choose young mushrooms for freezing, clean them of any debris, rinse them, but don't soak them. Then, dry them on a paper towel, then place them in bags or containers and place them in the freezer. Don't store frozen chanterelles for too long, as they may become bitter.

What do mushrooms taste like?

They taste similar to regular chanterelles, but their flavor and aroma are more pronounced after cooking. Their unseasoned flavor can be vaguely reminiscent of unsweetened dried fruit, but is generally neutral. Therefore, chanterelles can be seasoned with any spices, sauces, seasonings, and oils.

What spices go best with these mushrooms?

The choice of spices depends on the cooking method. For fried chanterelles, dill, herbes de Provence, nutmeg, and parsley are suitable; for pickled mushrooms and soups, black and allspice, cloves, bay leaves, and rosemary are suitable; and for mushroom sauce, onion, garlic, cilantro, and thyme are suitable. For pickled mushrooms, dill seeds, garlic, and bay leaves are best.

Black chanterelles are not only unusual members of the chanterelle family but also widely used medicinally and as culinary ingredients. They are easy to process and prepare and possess numerous beneficial properties. When harvested correctly and eaten in moderation, they will add variety to your daily menu.