Chanterelle mushrooms are amazing forest healers. Photo gallery: various chanterelle dishes. When to collect and how to cook chanterelles for the winter

Chanterelles are loved for their nutty taste, healing properties and the absence of worms on the pulp. Because of unique composition Poisonous insects do not stick to them, and the beneficial properties of chanterelles make it possible to provide therapeutic effect on the body.

Benefit

The medicinal properties of chanterelles allow them to be used against various diseases. These are tuberculosis, tonsillitis, boils on the skin, prevention night blindness and cardiac dysfunction.

Harm

Despite the undoubted benefits for human health, chanterelles can cause damage to the body. Situations when a mushroom will cause harm rather than benefit:

1. You need to collect mushrooms yourself in forests far from highways and roads. The pulp tends to absorb chemicals and toxic substances. Mushrooms collected in plantings near industrial enterprises. If you consume such a mushroom, you can get poisoned.
2. If you are not sure of the quality of wild mushrooms, then you can purchase store-bought chanterelles that are grown in an artificial environment.
3. Eating false chanterelles. It is difficult to get poisoned by them, but they will not bring any benefit. In addition, people with weak stomachs may be at risk of intestinal upset.

Important! High-quality chanterelles will not harm the body, but there are cases of individual intolerance. If you are allergic, you should avoid consuming the product.

Dietary properties

Mushrooms are often included in weight loss meal plans because they are low in calories, eliminate hunger, and are a source of protein. Losing weight can be quick if you replace meat with chanterelles, and also give up fried foods, sweets, alcohol and carbonated drinks. Basic Rules diet menu with chanterelles:

1. To lose weight, use ready-made mushroom dishes or consume preparations with chanterelle extract.
2. If you want to lose weight, you need to exclude fried mushrooms from your diet and cook them only stewed or boiled.
3. Mushrooms are difficult to digest; there is no need to include more than 100 grams of the product in the menu.
4. When dieting, they eat mushrooms with durum wheat, buckwheat, and brown rice.
5. To lose weight, you can alternate meat and mushroom days. Nutritionists advise eating mushroom dishes instead of meat four days a week. This method will allow you to lose a couple of kilograms in a month.
6. For obesity, take dried chanterelle powder. It is drunk on an empty stomach with water. The weight loss method is recommended for obesity caused by improper functioning of the liver.

Calorie content

The calorie content of chanterelles depends on the cooking method. Dried, fried mushrooms contain more calories than boiled or stewed mushrooms. The calorie content of 100 grams of raw mushroom is only 19-38 kcal. The table shows the number of kilocalories in chanterelles of different preparations:

Contraindications

Chanterelles have several contraindications. You should not include them in the menu if:

• diseases gastrointestinal tract, ulcer, gastritis;
• children up to four years of age.

Doctors point to another contraindication - pancreatitis. Mushrooms are difficult to digest by the body, so they can cause complications in the patient.

Children after four years of age are given chanterelles to try in small doses. It is necessary to monitor the reaction to avoid allergies.

Is it possible for pregnant or breastfeeding women

Women during pregnancy and lactation are recommended healthy food With high content vitamins But what about chanterelles? Pregnant and lactating women can consume mushrooms, but subject to the following conditions:

1. Untested mushrooms should not be included in the menu. It is important to know where the mushroom was purchased or collected. Chanterelles collected near landfills, roads and factories will only bring harm to a woman and baby. You need to consume a product in which you are confident in quality.
2. You can eat mushrooms during pregnancy, but they are not recommended for women with ulcers, gastritis, pancreatitis, or cholecystitis. If mushrooms cause indigestion, then you should avoid them.
3. If a woman did not eat mushrooms before pregnancy, then she should not try them during pregnancy.
4. Pregnant and lactating women should avoid canned and pickled mushrooms. If they contain a lot of salt, the risk of edema increases, and the taste of milk changes during lactation.
5. For breastfeeding women, there is a rule for introducing mushrooms into the diet. They begin to be consumed no earlier than six months after birth and in small doses. After the first time, monitor the baby’s reaction, tracking the appearance of allergies. If there are no negative manifestations, then a nursing mother can safely eat chanterelles.
6. Pregnant and breastfeeding women should not eat raw or fried mushrooms. The most best ways consumption: soups with mushroom broth, stewed mushrooms and mushroom puree.

The nutritional value

Chemical composition of raw chanterelles:

Proteins 1.47 3.28 Fats 1.32 1.9 Carbohydrates 1.27 0.49 Alimentary fiber 7,30 35,12

Vitamins and minerals:

The product can supply a person necessary elements, providing the need for useful substances. This is one of the leaders in the content of vitamin C, cobalt, copper and manganese.

How to use

Chanterelles can be consumed in any form. They are fried, stewed, boiled, pickled. A popular snack among men is chanterelles served with strong alcohol. Mushrooms can be used raw, dried or frozen for cooking. Before starting cooking, a small part of the stem of the mushrooms is cut off and dirt is removed. Sometimes they are boiled in salted water and then used in various dishes.

Raw

1. Fresh chanterelles are finely chopped and poured into a jar.
2. Fill the container completely with alcohol.
3. Leave for three weeks, then remove the mushrooms from the tincture.

Take one teaspoon twice a day for two months.

Fried

Fried chanterelles are very tasty. Although such food is not considered healthy, sometimes you can treat yourself to a forest delicacy. To prepare for frying, mushrooms are first soaked in cold water for twenty minutes, then cut off the dirty particles. Cut into large pieces and place in boiling water for 10 minutes. Onions and garlic are fried on butter, then add mushrooms to the pan. Fry the mushrooms for twenty minutes; readiness can be determined by taste or color - they become brighter. Sprinkled ready dish greens.

Advice! You can fry chanterelles with potatoes, add sour cream and spices.

Storage

The maximum benefit for the human body is preserved in the first six hours after collection. It is necessary to process mushrooms so that they retain their best qualities. Storage rules:

1. In a refrigerator. This method is suitable if the mushrooms are going to be consumed within 24 hours.
2. In the freezer. There is no need to wash them before storing them in the freezer; just clean the product from dirt and sand. After cleaning, distribute the required number of chanterelles into bags or sections. The forest product can be stored in the freezer for about a year.
3. Drying. To dry, you need to get rid of debris on the caps; the legs are not used in this storage method. Choose good, resilient specimens. Hats are strung on a thread or placed on a wire rack under sun rays. Then the caps are placed in the oven or electric dryer. Store dried mushrooms in cloth or paper bags.

How to choose

The chanterelle season begins in July and ends in October. This type of mushroom tends to grow in flocks; if you find one fungus, you can collect a whole basket. How to identify false chanterelles?

1. The false species has a bright orange color, while real chanterelles have a pleasant golden yellow color.
2. The legs of the false representative are thin and hollow.
3. Real chanterelles have a pleasant, apricot smell, while the false one has a sharp and unpleasant aroma.

In the store you need to look for chanterelles with elastic flesh. Old, stale mushrooms usually taste bitter, but this deficiency can be corrected by cooking.

What goes with it?

Chanterelles are a universal product. It goes with any vegetables and is delicious in any cooking method. A delicious combination creates:

• carnation;
• celery;
• carrot;
• coriander;
• dill;
• Bay leaf;
• allspice.

Among culinary experts, the combination of chanterelles with potatoes, chicken, eggs, pasta. Mushrooms are suitable as a filling for pies and pizza. Healthy and tasty mushroom soup in combination with potatoes, millet or rice.

So, chanterelles should not be consumed if you have pancreatitis or stomach problems. Do not give them to small children and consume them with caution during pregnancy and lactation. For all other categories, the product will only bring benefits. The main thing is to include only high-quality mushrooms in the menu and follow the norm.

Fans of mushroom hunting have most likely noticed that wormy chanterelles are not found in the forest, unlike other mushrooms. Have you ever wondered why? Let's get acquainted with the benefits of chanterelles in more detail.

Chemical composition of chanterelles

Quinomannose is a rather capricious substance. So during heat treatment (above 40-50°C) and cold pickling it is destroyed. IN the latter case salt is to blame. Therefore, chanterelle mushrooms should be consumed only in “raw” form, or rather in the form of dry powder.

Vitamins: A (superior to carrots in content), B1, B2, C, E, PP.

Thanks to great content vitamin A, chanterelles are very popular in China. There they make drugs from them that are used to correct vision and treat night blindness.

Macronutrients: potassium, calcium, magnesium, sodium, sulfur, phosphorus, chlorine.

Microelements: iron, cobalt, manganese, copper, fluorine, zinc.

In addition, chanterelles contain proteins, carbohydrates, Omega-6, ergosterol (a substance that perfectly cleanses the human liver) and trametonolinic acid (which copes with hepatitis viruses).

Calorie content of chanterelles - 19 kcal per 100 g.

Contraindication and harm

• individual intolerance,
• pregnancy,
• breast-feeding,
• children under 3 years old.

Mushrooms do not cause any harm as such; the main thing is to collect chanterelles in environmentally friendly areas.

It is important to repeat that this product loses its benefits during heat treatment, so it is necessary to prepare them correctly.

Where and when to collect chanterelles

Mushrooms should be collected in areas located away from the city, factories and roads.

They appear in the forest at the beginning of summer, and they can be collected until late autumn. As a rule, chanterelles are found in secluded places in birch, coniferous and mixed forests.

Preparing mushrooms for the winter

Chanterelles should be dried in any way convenient for you: in the sun or with help (not exceeding a temperature of 40°C).

After this, grind the mushrooms into powder in a blender, food processor or coffee grinder.

How to store chanterelles at home

Ideal storage conditions are a dry place. Store the powder either in a thick cloth bag or in a glass or wooden container.

The shelf life of chanterelle powder is 1 year.

Medicinal properties

Chanterelle powder to strengthen the immune system

In addition, mushroom powder can be added to salads, soups and other dishes.

Treatment with chanterelles

Mushrooms are used in folk medicine

For the liver and pancreas. Take 1 tsp every day. mushroom tinctures at night for 3-4 months.

For hepatitis. 1 tsp. tinctures 2 times a day (morning and evening) for 4 months.

To cleanse the liver. 2 tsp. mushroom tinctures at night for 15 days.

For adherents natural medicine, chanterelle mushrooms are priceless!

“Where to look for chanterelles”

Chanterelle is an edible lamellar mushroom with a bright yellow-red color. They are found in mixed and coniferous forests throughout almost the entire summer and autumn. The benefits and harms of chanterelle mushrooms have long been studied, but mushroom pickers love them for unusual taste and the absence of worm-damaged specimens.

By taste qualities Chanterelles occupy one of the first places among mushrooms. In addition, they are used to treat certain diseases, including hepatitis C (tramethonolinic acid, which is contained in chanterelles, destroys hepatitis viruses). And the vitamin-like substance ergosterol, also contained in these mushrooms, promotes liver health.

It is worth noting that quinomannose, which is a polysaccharide, is destroyed when high temperature(above 60 degrees) and exposure to salt, therefore healing tincture should be prepared from dried or fresh mushrooms. To prepare the tincture, pour 2 tablespoons of chopped fresh chanterelles (or 3 teaspoons of dried chanterelle powder) into a glass jar, pour in 150 ml of vodka, leave in the refrigerator for 2 weeks, stirring the contents periodically. Take this tincture for helminths, infectious and inflammatory diseases, hepatitis, 1 teaspoon before bedtime. The course of treatment is 1-4 months.

You will get harm from chanterelles if you pick false mushrooms. The false chanterelle has a bright orange color, its cap is more regular round shape, without openwork cutouts, the leg is high and dry. Mushrooms that were collected near large highways or industrial enterprises are also dangerous, because they have the property of accumulating harmful substances.

Chanterelles should be eaten with caution during pregnancy and lactation; they should not be given to children under 3 years of age. Individual intolerance to chanterelles is also possible. Any mushrooms should be consumed in very small quantities by people suffering from stomach and kidney diseases.

People on diets are probably interested in how many calories are in chanterelles and how many calories are in fried chanterelles. Those losing weight can calm down and eat boiled mushrooms with almost no fear - they energy value per 100 g only 19 kcal. Fried chanterelles are more high in calories - about 70 kcal per 100 g, but sometimes you can easily afford them, especially since when cooked these mushrooms have an unforgettable delicate taste and rich aroma.

Chanterelle soup puree

Ingredients:

• chanterelles 400 g;
• 20% cream 100 ml;
• chicken bouillon 400 ml;
• onion 2 pcs.;
• potatoes 3 pcs.;
• vegetable oil 3 tbsp;
• salt, dill and spices to taste.

Preparation

Wash the chanterelles, set aside a handful of small mushrooms, and fry the rest well over high heat. Then add the chopped onion to the chanterelles and cook over low heat until the onion is soft.

Add potatoes, mushrooms and onions to the chicken broth and simmer over low heat for 15 minutes. At this time, fry the reserved chanterelles over high heat until cooked, salt and pepper them.

Use a blender to puree the soup, pour in the cream, salt and add. As soon as the puree soup boils, you can turn off the heat.

Serve the soup warm with a spoonful of fried mushrooms in each bowl.

“Growing at the edge of the forest, red-haired girlfriends” - did you guess the riddle? Chanterelles! It is unlikely that anyone will think about solving such a simple and easy riddle; these mushrooms are familiar to everyone since childhood. Chanterelles have gained high popularity due to their attractive appearance and theirs beneficial properties. The pleasant muted orange color of these mushrooms is reminiscent of the color of fox skin, which is why they got their name.

It is known and proven for the body, but each of them has its own specific properties and differences. What is so special about chanterelles?

The pulp of chanterelles is rich in B vitamins, beta-carotene (which has a characteristic yellow tint and gives the chanterelles their overall color), vitamin D, PP, and trace elements; chanterelles contain copper and zinc salts. A valuable component of these mushrooms are amino acids, which satisfy the body's need for protein.

How can chanterelles help the body?

Just like other sources of carotene (for example, persimmon), chanterelles have the most beneficial effect on vision, on the condition of the mucous membrane of the eye and can relieve night blindness. In addition, (to which beta-carotene is converted in the body) helps improve the condition of the skin and hair, and acts as a stimulant for the immune system.

We all know the benefits medicinal herbs, forest berries and roots. But who knows that mushrooms are also successfully used in folk medicine? Chanterelles - the properties of which have been scientifically confirmed.

Common chanterelles

A beautiful mushroom with a color ranging from bright yellow to pale yellow, has a cap that looks like an inverted umbrella, with wavy edges, 10-12 cm in diameter. The chanterelles with thick and dense plates smoothly turn into a large stalk.

These mushrooms always grow in groups and settle in coniferous and mixed forests; they are especially fond of spruce and birch forests. The “silent hunt” for them begins in mid-summer and continues until the end of October.

A description of the chanterelle mushroom would be incomplete without talking about its main feature: It is never wormy, unlike other types of mushrooms.

How to distinguish a real fox from a false one

Every edible mushroom has a counterpart - conditionally edible or poisonous. Chanterelles - mushrooms, medicinal properties which will be discussed below, also have their counterpart. or orange talkers, belong to the conditionally edible mushrooms. This means that they can be used as food and you cannot be poisoned by them, although they will not bring any benefit to the body and are different unpleasant smell and bad taste.

The table provides a description of the chanterelle mushroom in comparison with the orange talker mushroom.

Such a comparative description will help to distinguish between false and real chanterelles - mushrooms whose medicinal properties help get rid of serious ailments.

Chemical composition and properties

Chanterelles are very rich in vitamins PP, E, group B, and ascorbic acid. They contain more carotene (vitamin A) than carrots. These mushrooms contain valuable amino acids, minerals(iron, potassium, calcium, cobalt, magnesium, manganese, copper, sodium, sulfur, fluorine, chlorine, zinc), trametonolinic acid, which has a detrimental effect on the hepatitis C virus, the substance ergosterol, which promotes liver health. A very important and unique component of chanterelle mushrooms is quinomannose. This substance destroys adult helminths and their eggs, so chanterelles are used to get rid of worms. Quinomannose is a natural substance that does not cause side effects, does not poison the human body.

Also medicinal mushrooms Chanterelles are used to heal sore throats, abscesses, boils, and to increase immunity. They are able to restore moisture to the mucous membrane of the eye and cure some other eye diseases. It is useful to include them in the menu for the prevention of cancer. They are also useful for anemia, dysbiosis, osteoporosis and rickets. The calorie content of chanterelles is only 19 kcal per 100 grams of product (fried ones are slightly higher - 70 kcal per 100 g), but at the same time, chanterelles are very filling, so nutritionists recommend them to combat obesity.

Traditional medicine practices treatment with chanterelle mushrooms of cardio-vascular system, musculoskeletal system, pancreas. They are used in complex treatment psoriasis, tuberculosis.

Use of chanterelle mushroom in folk medicine

In order for the chanterelle to be useful as a raw material, it must be properly prepared. It should be taken into account that the valuable substance quinomannose is destroyed already at a temperature of 60 ° C, as well as under the influence of sodium (table) salt. Therefore, chanterelles - mushrooms, the medicinal properties of which can restore health to a person - after collection, they are cleaned of soil and debris, then dried. Ideally, you need to dry the chanterelles naturally- in a well-ventilated place not in direct sunlight at an air temperature of no higher than 40° C. You can also use a dryer, but the temperature is also not set above 40° C.

Afterwards, the mushrooms are ground in a coffee grinder. The powder is stored for no more than one year in a dry place in a tightly closed glass container or canvas bag. A medicinal water or alcohol tincture is prepared from this powder.

In addition, it should be noted that chanterelles must be collected in environmentally friendly places, as far as possible from the industrial center, road routes and agricultural fields where pesticides are used.

In addition, even after drying, chanterelles often remain soft, so if you can’t grind them, you can simply chop them very finely.

Preparation of medicinal vodka infusion

Pour one tablespoon of mushroom powder into 200 ml of vodka and leave for 10 days. dark place at room temperature. The tincture must be shaken every day.

Shake the tincture before use. Accept:

• to cleanse the liver - every night for 2 weeks, 2 teaspoons an hour before bedtime,
• to get rid of worms - 2 teaspoons before bed for 20 days,
• for the treatment of hemangioma, cirrhosis, fatty liver, pancreas - 1 teaspoon every evening before bed for 3-4 months,
• for the treatment of hepatitis - 1 teaspoon daily in the morning and evening for 4 months.

Preparation of medicinal water infusion

Glass boiled water At room temperature, pour 1 teaspoon of mushroom powder, leave for one hour, then shake and drink along with the sediment overnight. Drink for 20 days. Excellent for helminthiasis.

Increases the effectiveness of treatment by adding chanterelle powder to the powder porcini mushroom. They are mixed to prepare water infusion take 1 teaspoon of the mixture.