Why are chanterelles so named, what is their description and where do they grow (+25 photos)?

Chanterelles are the most well-known members of the Chanterelle family. Their striking, distinctive appearance makes them easy to collect even for novice mushroom pickers. Chanterelle mushrooms have excellent flavor and medicinal qualities. Furthermore, mushroom pickers value them for their resistance to insect infestation, as the fruiting body contains chinomannose, a substance that is lethal to helminth larvae.

Characteristic features of chanterelles

Chanterelles are fairly easy to recognize among all the mushrooms found in our forests, although there are very similar species that aren't always edible. Therefore, it's important to carefully read the detailed description and photos of each species.

Appearance and photo

The fruiting body is a single structure, meaning the stem and cap are seamless and blend seamlessly into each other. Even their color is the same: from light yellow to deep orange.

Usually the fruits grow in large groups, which can be clearly seen in the photo.

Mature fruits have a small depression in the center of the cap. This feature gives the mushroom its funnel-shaped appearance.

Why are they named that way?

There are two options as to why this species received this name:

• The fruits are so named because of their resemblance to a red fox. Bright yellow mushrooms, like fox ears, stick out from the dry foliage;
• The name comes from the Old Russian word "fox", which means yellow.

Structure and species differences

The mushroom cap is distinguished by its convex shape. Young mushrooms have a smooth cap. As they mature, the stem rises, and the cap becomes textured with wavy edges. The cap can grow up to 8 cm in diameter. The chanterelle resembles an inverted umbrella.

The gills grow along the base, from the cap to the stem. They form in tight rows. The gill width can reach 0.5 cm.

The fruit's stem is solid, without cavities. There are no distinct boundaries between the cap and stem, the transition between them is smooth. The stem length varies from 5 to 7 cm, and the thickness is 1 to 2 cm. However, the size of the specimen depends on its habitat; for example, chanterelles of quite impressive size can be found in marshy areas. The stem and cap are the same color, but sometimes the stem is a shade lighter.

The flesh is yellowish in color and does not darken when cut. The flesh is quite dense, crumbles poorly, and has a dried fruit aroma. Older fruits have firmer flesh that can absorb moisture very quickly.

The spore powder is light yellow in color and measures up to 8.5 x 5 µm. The spores are elliptical in shape.

Where do chanterelles grow?

These mushrooms are found throughout northern latitudes. The most common species in Russia is the common chanterelle. It forms mycoses with a wide variety of trees, but is particularly fond of oak, pine, spruce, and beech. It can be found in both mixed and coniferous forests.

The most favorable areas for mushroom growth are the following:

• Tsernyshevsky;
• Olkhovsky;
• Uryupinsk.

Chanterelles grow in abundance in the Volgograd region. The islands on the Volga, the village of Zubarevka, and the area around the Tsimlyansk Reservoir are considered mushroom-picking spots.

Consumption

Edible mushroom varieties are eaten in almost any form. They can be boiled, fried, salted, pickled, and dried. Chanterelles are often used raw in recipes. Some varieties have tough flesh and require longer boiling.

Types of mushrooms and their descriptions with photos

Almost everyone knows what chanterelles look like. But not everyone knows that the Chanterelle family, despite their similar characteristics, includes several different species. The following are considered the most popular in Russia:

1. The common chanterelle is an edible mushroom. The fruit caps range from 2 to 10 cm in diameter. The fruiting body is reddish. The cut surface barely changes color, becoming a shade lighter. The harvest can be made from June through August.

   

2. The white chanterelle is very rare. Mushroom pickers prize it for its rather pleasant flavor. The cap diameter ranges from 2-5 cm, but some mushrooms reach up to 10 cm in size. The cap is funnel-shaped with wavy edges. The flesh is firm.

   

3. The black chanterelle is also a member of the Chanterelle family, although it's difficult to tell by its appearance. The mushroom is jet black. The cap is tubular, with a hollow stem that gradually transitions into a hollow stem. The cap's edges are inverted and jagged. The forest harvest is from July to mid-September.

   

4. The tubular (funnel) chanterelle is small, with a cap diameter of up to 5 cm. Young mushrooms have a smooth, slightly convex cap. Mature mushrooms develop a funnel-shaped cap. The cap can be dark yellow or bright orange. Specimens with brown hues are also found. The mushroom cup is cylindrical.

   

Rules and meeting places

These forest gifts differ from most of their relatives in their stable growth rate. They should be foraged after thunderstorms. They can be found not only in forests, but also in marshy areas and forest plantations.

The fruits are not specifically autumn mushrooms; they can be picked from early summer to mid-autumn. It's advisable to go on a quiet hunt with an experienced mushroom picker. There are dangerous and poisonous lookalikes that can easily be confused with edible mushrooms.

Distinction from false chanterelles and other inedible mushrooms

Inexperienced beginners should be aware that the common chanterelle has lookalikes: the orange chanterelle (inedible) and the olive omphalot (poisonous).

Experts highlight several key differences between false and edible specimens, presented in the table.

Genuine chanterelles grow in clusters and have a pleasant aroma, unlike their lookalike counterparts. Chanterelles are known to be pest-resistant, while inedible varieties are often worm-infested.

Useful properties, recipes and restrictions on consumption

This species contains numerous minerals and vitamins and has antibacterial properties. Ergosterol, found in the mushroom, has a positive effect on hepatitis, hemangiomas, and liver diseases. Consuming red mushrooms is beneficial for people battling cancer.

People with poor eyesight and obesity are advised to eat chanterelles. They are used for helminth infections, as the mushrooms contain chinomannose, which has a detrimental effect on the eggs of arthropods and helminths.

These mushrooms are considered among the most delicious and nutritious. They should only be excluded from the diet if there is an individual intolerance. Furthermore, mushrooms should not be given to children under three years of age.

Mushroom soup

Chanterelle soup with processed cheese makes a delicious and tender soup. You'll need the following ingredients:

• 400 g mushrooms;
• 100 g processed cheese;
• two potatoes;
• two medium carrots;
• 20 g butter;
• dill, green onions and salt to taste.

The mushrooms are peeled, washed, and chopped, then simmered over low heat for about 15 minutes. Meanwhile, sauté the onion and grated carrots in a frying pan. Add the small cubed potatoes to the pot with the mushroom mixture. When the potatoes are almost done, add the mixture from the pan, salt, and processed cheese. Once it boils, turn off the heat, and sprinkle the soup with fresh herbs.

Mushroom omelette

A quick and easy mushroom omelet is delicious and unique. Here's what you'll need:

• a few pieces of baguette;
• about 300 g chanterelles;
• one onion;
• two eggs;
• paprika;
• a couple of cloves of garlic;
• olive oil.

Add oil to a preheated frying pan and sauté finely chopped onion and garlic. Fry until translucent, then add chopped mushrooms, pepper, and salt. After a few minutes, pour in the beaten eggs and fry for another 3-5 minutes. Cut the baguette into pieces and lightly fry in a separate bowl. Arrange the finished omelet slices on the baguette and garnish with fresh herbs.

Answers to frequently asked questions

Chanterelles raise many questions for novice mushroom pickers:

Chanterelles are quite common in our climate; they not only have an excellent taste but also a wealth of health benefits. When picking this species, extreme caution is advised, as novices can easily mistake a false mushroom for a true chanterelle.

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