Are chanterelle mushrooms beneficial for humans and what are their medicinal properties? (+22 photos)

Chanterelles are mushrooms that need no introduction, as every mushroom picker knows these delicious gifts of the forest. This product is not only considered a delicacy but is also widely used in folk medicine. However, it's important to remember that even despite their remarkable medicinal properties, which have earned the recognition of folk healers, chanterelles should be consumed with caution, taking into account contraindications and individual health conditions.

Characteristics of the variety and pharmacological properties of chanterelles

Red cone-shaped mushrooms are difficult to confuse with another species, as their appearance is very memorable, but it is still possible, so it is important to know the differences from inedible lookalikes.

Characteristic features of the species

The mushroom belongs to the phylum Basidiomycetes, class Agaricomycetes, family Chanterelle, and genus Chanterelle. The cap and stem of the fruit are a single unit, including in color. The cap reaches 12 cm in diameter and is shaped like an inverted umbrella with a wavy, slightly curled edge.

The aroma is similar to dried fruit, and the surface turns slightly red when pressed. The dense, fleshy pulp of the fruit cascades down the thick, smooth stem. The spore powder is yellow.

Medicinal properties

Chanterelles are a unique product that was long undervalued by traditional medicine, although their medicinal properties have long been used by the people. This perception was revolutionized by Chinese biochemists Wong and Li, who were researching various remedies for their ability to combat helminths. Chanterelles intrigued the scientists because, despite being edible, they were not affected by parasitic worms.

Studies have shown that the antiparasitic properties of mushrooms are not due to the poison, as in poisonous species, but to the polysaccharide chinomannose. This polysaccharide has penetrating properties and is perceived by parasites as a friendly material that can be used to build their cellular structure. By integrating into helminth cells, chinomannose makes them vulnerable to the human immune system.

The polysaccharide affects not only eggs and young parasites; in adults, it blocks nerve impulse transmission. Mushrooms also contain beta-glucan, a polysaccharide that enhances the body's immune system. Beta-glucan neutralizes the substances that parasites use to defend themselves against white blood cell attacks.

Chanterelle mushrooms protect the body from dangerous viruses that cause sore throats and prevent the progression of Koch's bacillus, making them useful in treating tuberculosis infections. Furthermore, the fruit is among the top foods rich in manganese. Per 100 g, it contains 0.41 mg of the substance, more than the porcini mushroom.

This is essential for the functioning of our brain and nervous system, and is a crucial component in the production of thyroid hormone. Ergosterol, which is part of the composition, helps restore liver function, which is important, for example, in the treatment of hepatitis and other liver pathologies.

Chanterelles remove radionuclides from the body and do not accumulate radiation themselves, which is rare for mushrooms, which absorb everything like a sponge. The vitamins, minerals, and amino acids they contain help treat eye problems, pancreatic problems, and cancer prevention and treatment.

To preserve their beneficial properties, mushrooms are dried and tinctures and extracts are prepared.

Contraindications

Although chanterelles are a treasure trove of beneficial nutrients for human health, they, like all mushrooms, have contraindications. You should avoid chanterelles in your diet if:

• any allergic reactions;
• kidney diseases (due to the content of essential oils);
• Gastrointestinal diseases. A product that is difficult to digest can cause inflammation even during periods of remission;
• diseases of the gallbladder.

Children under 6 years of age are prohibited from consuming the fruit. It is advisable to limit consumption to once every 1.5-2 weeks in the following cases:

• tendency to constipation;
• children aged 6 to 14 years;
• pregnancy and lactation.

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Collection and storage of raw materials

Mushrooms begin to grow as early as early May and continue to bear fruit until the end of October. However, it's best to wait until mid-June, when they're in abundance. Experienced mushroom pickers harvest this delicacy in two waves: in June to early July and from mid-August to early September.

The best conditions for abundant growth are warm, sunny weather, a few days after heavy rains. Look for fruiting bodies in birch or mixed forests. They grow in clumps, so if you find one, carefully examine the surrounding area.

Once you've gathered enough forest bounty, you can prepare some for the winter. Chanterelles keep well dried, frozen, and canned. Before canning, they need to be cleaned of any impurities.

Freezing

To freeze, boil peeled mushrooms for 20 minutes. Then cool, dry, and freeze in individual portions.

At -18 degrees Celsius, the product can be stored for 4 months. Defrost the fruit at room temperature before eating.

Drying

Only dry, firm mushrooms are suitable for drying. They should not be washed; clean any dirt with a brush and damp cloth. After cleaning, they should be loosely strung on thick thread and hung to dry in a dry, ventilated area.

Drying in an oven or dehydrator works well. This method saves space and ensures long shelf life. The finished product is dry but elastic. If the fruit is overdried, you can grind a batch in a coffee grinder and use it as a seasoning for sauces.

Conservation

If canning is the chosen storage method, the mushrooms will require processing. To do this, thoroughly wash and peel all the mushrooms, remove part of the stem, and soak them in cold water for an hour and a half. Next, boil the mushrooms in salted water for 25 minutes and rinse them in cold water to preserve their texture.

For the marinade, add one tablespoon of salt and two tablespoons of sugar to 1 liter of water. Once boiling, add eight cloves, six bay leaves, and ten black peppercorns, and simmer over low heat for 10 minutes.

Place the mushrooms in pre-sterilized jars using any sterilization method and pour the marinade over them. After sealing, turn the jars upside down and let them cool completely, wrapped in a blanket. Store them in a cool, dark place for 25 days, after which they are ready to eat.

Recipes of traditional and modern medicine

You can easily find and purchase medicinal preparations made from this mushroom at any herbal pharmacy, but you can also make your own preparations and ingredients from mushrooms collected in local forests.

Chanterelle tincture

Since the main beneficial substances in chanterelles are destroyed by heat treatment, tincture is more often used for medicinal purposes. With regular use, the effect can be seen within a month.

The tincture can be made from both dried and fresh mushrooms. For treating parasites, fresh mushrooms are best. To use dried mushrooms, grind the mushrooms into a powder first.

The tincture is made with vodka. For every 250 ml of liquid, use two tablespoons of fresh, chopped mushrooms or five teaspoons of dried mushroom powder. Mix the ingredients well and seal the bottle. Let it steep for two weeks in a dark place. Take one teaspoon before bed for a month.

A liver tincture is prepared in slightly different proportions. One tablespoon of powder is added to 250 ml of vodka and steeped for a week and a half. Take one teaspoon morning and evening for three to six months.

Powder

To prepare the powder, the mushroom must be dried. The fastest way is to dry it in the oven. To preserve the mushroom's beneficial properties, dry it at 40 degrees Celsius (104 degrees Fahrenheit). Stir occasionally and be sure to leave the oven door slightly ajar. The finished dried product should be placed in airtight containers and ground into powder just before use.

A water-based parasite remedy: add a teaspoon of powder to 100 ml of warm water and let it steep for half an hour. Drink once a day one hour before meals for 25 days. Stir before use.

Extract

Medicinal chanterelle extract can be purchased at a pharmacy. Homemade chanterelle extract is only suitable for culinary recipes, as it undergoes heat treatment and loses valuable polysaccharides.

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To prepare the infusion, clean the mushrooms, boil them, and then grind them in a meat grinder or blender while they're dry. Place the minced meat under a press and mix the squeezed juice with the remaining cooking water. Reduce the mixture over low heat until it becomes a syrup. This syrup can be frozen in portions and used in recipes.

Answers to frequently asked questions

When heading out on a quiet hunt, it's worth looking for red mushrooms in the forest. Their recognizable appearance minimizes the risk of ending up with a poisonous specimen, and their versatility allows you to prepare not only delicious snacks but also proven medicines.