Two yellow Chanterelles
Chanterelles- edible forest mushrooms of bright yellow color, which cannot be overlooked in the forest or confused with other mushrooms, even for an inexperienced mushroom picker. They grow in large groups in coniferous and mixed forests throughout the summer until mid-autumn. They are rarely attacked by worms or insects. Possessing useful and healing properties, they are used to treat a huge number of diseases, while having practically no contraindications for use.
The use of chanterelle mushrooms in medicine
Chanterelles are a useful and wonderful mushroom not only for health, but also for preparing delicious and nutritious dishes that have excellent taste. They can be fried, boiled, salted, marinated, cooked soups, salads, snacks and make preparations for the winter. It lends itself well to transportation, you can collect mushrooms in buckets, bags, without fear that they will be damaged.
When to collect and how to cook chanterelles for the winter?
Harvesting time for blanks is mid-summer until autumn. What does a mushroom look like? They grow in bright yellow clusters. The hat has an irregular funnel shape with a wavy, curved edge. The plates descend from under the cap to the stem, its height is not higher than 6 cm. In young mushrooms, the cap looks a little flat.
You need to search and collect a bright yellow family in the forest under spruce branches and leaves. Do not get carried away picking mushrooms along the roads - nothing but harm, such a crop will not bring health.
After harvesting, the mushrooms must be thoroughly washed from dirt and cut off most of the stem, as it becomes stiff during cooking.
Methods for harvesting and storing mushrooms:
1. Freezing fresh mushrooms. Young mushrooms can be frozen whole, and large ones can be cut into pieces. Lay them on a flat surface in the freezer, when they are a little cold, you can put them in a bag and put them in the freezer, where they will be stored in the winter.
2. Freezing with preliminary boiling. Before freezing, the mushrooms are subjected to heat treatment. After boiling and cooling, they can be decomposed into bags and frozen.
3. Salting. Boiled mushrooms are sprinkled with salt and sent under oppression.
4. Canning. Boiled mushrooms are poured with marinade and closed in jars.
5. Drying. Mushroom caps are used for drying. You can dry in the oven at low temperature or in the fresh air, in the sun. Well-dried mushrooms retain their nutritional value, have a pronounced mushroom aroma, do not crumble in the hands, but bend slightly. Stored in glass, well-closed containers.
How to cook chanterelle mushrooms?
What could be tastier and more nutritious than mushroom soup? Bright mushroom aroma will not leave anyone indifferent. Recipe for sour cream mushroom soup (for 3 liters of water):
- Chanterelles - 500 grams;
- Fat - 100 grams;
- Onions - 2 heads;
- Flour - 1 tsp, sour cream, salt and spices.
Wash mushrooms and cut. We cut the lard and fry in a pan, add onion to it and simmer, after 10 minutes - add mushrooms, continue to simmer for 45 minutes. We send the stewed mushroom mixture to boiling water, add salt, spices and cook the soup for about 30 minutes. Separately, mix sour cream to taste with flour and season the soup with it. If desired, mushroom soup can be diversified by adding potatoes, processed cheese and herbs.
