Unusual mushroom gray chanterelle

A novel linear 3-O-methylated galactan isolated from Cantharellus cibarius activates macrophages.

A new polysaccharide (WCCP-N-b) with a molecular weight of 18 kDa was isolated and purified from the fruiting bodies of Cantharellus cibarius.
Monosaccharide composition, methylation analysis and NMR spectra showed that WCCP-N-b was a linear α-1,6-galactan partially methylated at O-3 galactose. The molar ratio of Gal, 3-methylated-Gal, Glc and Man was 14.4: 4.6: 1.0: 1.2. WCCP-N-b can significantly enhance macrophage phagocytosis, NO release and secretion of TNF-α, IL-6 and IL-1β. At the cellular mechanistic level, WCCP-N-b activated MAPKs and the NF-κB signaling pathway through the Toll-like receptor 2 (TLR2). To further elucidate the structure-function relationship, WCCP-N-b was acid hydrolyzed. Four degraded fragments were obtained with molecular weights of 16.1 kDa, 11.2 kDa, 5 kDa and 3.5 kDa, respectively. Their macrophage activation effects were significantly reduced along with a decrease in molecular weight. Collectively, WCCP-N-b can activate RAW264.7 cells, and the activation effect was related to its molecular weight.

Neuroprotective properties of Cantharellus cibarius polysaccharide fractions in various in vitro models of neurodegeneration.

The percentage of people suffering from neurodegenerative diseases is constantly increasing, so the search for substances that can prevent or inhibit neuronal death seems reasonable.
The neuroprotective properties of C. cibarius polysaccharide fractions have been studied in various models of neurodegeneration, including trophic stress, excitotoxicity, and oxidative stress. The effect of fractions on neuronal viability was investigated using neurite staining, MTT and LDH staining, while antioxidant capacity was determined by commercial antioxidant assays. The studies have revealed a positive effect of the C. cibarius fractions (CC2a, CC3) on the viability of neurons and their growth under normal and various stress conditions. Both tested fractions showed antioxidant capacity and effectively neutralized negative changes caused by activators of the glutamatergic system. The discovered neuroprotective properties of the compounds under study suggested their use for the development of an effective and safe therapeutic strategy for neurodegenerative diseases.

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Lemieszek MK, Nunes FM, Rzeski W. Branched mannans from the mushroom Cantharellus cibarius enhance the anticancer activity of natural killer cells against human cancers of lung and colon.

Lemieszek MK, Nunes FM, Marques G, Rzeski W. Cantharellus cibarius branched mannans inhibits colon cancer cells growth by interfering with signals transduction in the NF-ĸB pathway.

Lemieszek MK 1, Marques PS, Ribeiro M, Ferreira D, Marques G, Chaves R, Pożarowski P, Nunes FM, Rzeski W. Mushroom small RNAs as potential anticancer agents: a closer look at Cantharellus cibarius proapoptotic and antiproliferative effects in colon cancer cells.

Yang G1, Qu Y1, Meng Y1, Wang Y1, Song C1, Cheng H1, Li X1, Sun L2, Zhou Y3. A novel linear 3-O-methylated galactan isolated from Cantharellus cibarius activates macrophages.

Nowacka-Jechalke N, Nowak R, Juda M, Malm A, Lemieszek M, Rzeski W, Kaczyński Z. New biological activity of the polysaccharide fraction from Cantharellus cibarius and its structural characterization.

Lemieszek MK, Nunes FM, Cardoso C, Marques G, Rzeski W. Neuroprotective properties of Cantharellus cibarius polysaccharide fractions in different in vitro models of neurodegeneration.
Lemieszek MK, Nunes FM, Cardoso C, Marques G, Rzeski W.

General external characteristics of the genus

Chanterelle mushrooms - varied and delicious

In total, about 60 species of chanterelles are known, but it should be borne in mind that often under the name "chanterelle" mushrooms from different genera are combined, and even not only those belonging to the Chanterelle family, simply having a similar external structure. "Real", one hundred percent chanterelles belong to the genus Chanterelle, the Chanterelle family.

These mushrooms are very easy to recognize by the bell-shaped cap that has grown together with the stem. They look like a glass, or an umbrella, turned outward by a gust of wind.

The edges of the caps are usually wavy and uneven. The color of fruiting bodies in chanterelles is very diverse - from canary-yellow in the Common Chanterelle, to mouse in the Gray Chanterelle.

The hymenophore in chanterelles consists of folds, similar, at first glance, to plates, but arranged differently.

Chanterelles grow in coniferous and mixed forests, forming mycorrhiza with different types of trees, most often in large families, especially after rains. During the season, they are easy to find throughout Russia. They love mossy areas and thick forest floor.Chanterelles are very resistant to rot and drought, and are famous for their special resistance to being eaten by worms, and, thanks to their dense fruiting bodies, they tolerate transportation very well. Inexperienced mushroom pickers sometimes confuse chanterelles with mushrooms, although they, in fact, are not very similar.

Below is a description and brief information about several of the most famous types of chanterelles.

Preparation

Primary processing

Technology:

1. Clean the hats from debris and foreign objects with a brush. Large - cut in half or in 4 pieces.
2. Soak in water for an hour.

Cooking

Ingredients:

• water;
• salt;
• lemon acid;
• spices (to taste).

Technology:

1. In a small saucepan, pour the mushrooms with running water, add the ingredients.
2. Stir constantly, simmer for 20 minutes. after boiling; insist 10 minutes.
3. Drain and rinse the mass.

Pickling

Components:

• marinade: water, salt, lemon, vinegar;
• spices: bay leaf, peppercorns, dried cloves;
• onion rings, garlic cloves.

Technology:

1. Place the boiled mushrooms in a container with layers of onions and garlic.
2. Pour everything with marinade, previously boiled for 10-15 minutes.
3. Add spices to taste on top, store in the refrigerator for no more than a week.

Freezing

Technology:

1. Rinse raw materials with salt, which will kill pathogenic microorganisms.
2. Then dry thoroughly on a canvas and arrange in containers.
3. Store at t -18 ° С, shelf life - 1 year.

Frying

Are used:

• butter;
• salt;
• onion;
• sour cream.

Prepare like this:

1. Boil mushrooms for 10 minutes.
2. Fry onions in a pan, add chanterelles, cook for 10 minutes.
3. Add sour cream and simmer for 5 minutes.

Salting

To do this, take:

• water - 1 l;
• salt - 2 tablespoons;
• lemon - 2 g.

Technology:

1. Peel and place fresh mushrooms in a container for soaking for a day, salt the water.
2. Drain the liquid, dry the product and place in the prepared container.
3. Pour with brine and leave in the cold for 1.5 months. (under pressure).

Drying

Step-by-step actions:

1. Peel, cut and lay the fruits separately on a board, baking sheet, in a dryer.
2. Carry out the first stage of the process at t + 60 ° C so that the juice does not come out, then the second - at higher temperatures.
3. The readiness of the product is determined by the looseness of the mushroom slices. The dried fruit crumbles when rubbed with your fingers.

Canning for the winter

Are taken:

• water, salt, lemon, vinegar;
• cloves, bay leaves.

Technology:

1. Prepare the marinade: add the ingredients to the water and boil for 15 minutes.
2. Boil mushrooms.
3. Sterilize the jars, lay the fruits, pour in the marinade, pasteurize for 2 minutes.
4. Roll up and store in the cellar.

Fungal RNA as Potential Anticancer Agents: A Closer Analysis of the Proapoptotic and Antiproliferative Effects of Cantharellus cibarius in Colon Cancer Cells.

Screening was performed to assess the presence of small RNAs with anti-cancer properties in three fungal species in addition to Boletus edulis, namely Boletus spretus (now called Baorangia emilei), Boletus pinophilus and Cantharellus cibarius.
All mushrooms give an ethanol-insoluble and slightly water-soluble fraction of RNA, purified from co-extracted polysaccharides using anion exchange chromatography. Small RNAs from B. spretus and C. cibarius showed potent antiproliferative activity against human colon adenocarcinoma cell lines (IC50 5.6 μg ml-1 and 11.1 μg ml-1 for LS180 and 1.9 μg ml-1 and 12 , 6 μg ml-1 for HT-29 cell lines, respectively), while the lines isolated from B. pinophilus showed much lower antiproliferative activity in these cells. All RNA fractions were non-toxic to human colon epithelial cells CCD841 CoTr. A detailed study of the antitumor mechanism of C. cibarius small RNAs showed that their antiproliferative activity is due to p53-dependent cell cycle arrest, mediated by p21, while the proapoptotic effect mainly depended on the enhancement of p53 expression. In general, small fractions of RNA isolated from some edible mushrooms, namely C.cibarius, exhibit potent antiproliferative activity without cytotoxicity to normal cells, and is a potential novel anti-cancer agent naturally present in edible mushrooms.

Why are chanterelles bitter and how to remove bitterness?

Chanterelles have a natural bitterness, for which they are especially appreciated in cooking and because of which they are not liked by various insects and pests. The bitterness increases if the mushrooms are not processed immediately after harvest, as well as under the influence of the following natural factors. Chanterelles collected from:

• in hot dry weather;
• under coniferous trees;
• in moss;
• close to busy highways and environmentally dirty industrial plants;
• overgrown mushrooms;
• false chanterelles.

It is best to collect and cook young mushrooms with unopened caps. The likelihood of bitterness in them will be low.

So that the chanterelles do not taste bitter, they can be soaked for 30-60 minutes, and then boiled, draining the water after cooking. By the way, you can boil not only in water, but also in milk.

It is better to freeze boiled mushrooms: firstly, it turns out more compactly, and secondly, they will not taste bitter when boiled. If you have frozen fresh chanterelles, and after defrosting found that they are bitter, try the following:

boil mushrooms in boiling salted water. You can add a couple of pinches of citric acid. The bitterness will transfer to the water, which you then drain.

Description of appearance

The mushroom got its name due to the structure of the fruiting body. On the reverse side there are tubes that go into the leg.

Hat

The hat has the shape of a funnel and flows smoothly into the leg. The diameter of the cap is from 2 to 6 cm. In large old mushrooms, the edges are strongly curled up. The surface is colored orange, brown and brown, sometimes it has red tints.

On the reverse side, clearly defined branching plates are visible; painted in light gray shades. The pulp is quite elastic, has a pleasant mushroom aroma; sometimes earthy shades are noted in the smell.

Leg

The leg has a tubular structure, its dimensions are small (about 5-7 cm, diameter less than 1 cm). Often it is compressed from the sides, has dark yellow shades. As it grows older, it fades and becomes less bright.

Often, the legs are bent, and they expand slightly towards the bottom edge. In old mushrooms, they open in the center of the cap. The legs are hollow inside, so they break easily when pressed.

Notes (edit)

1. ↑ Stevenson, John. British Fungi (Hymenomycetes). - BiblioBazaar, LLC, 2009 .-- 342 p. - ISBN 1113633565.
2. Marshall, Nina. The Mushroom Book. - Applewood Books, 2009 .-- 268 p. - ISBN 1429010894.
3. ↑ McKnight, Kent H., McKnight, Vera B., Peterson, Roger T. A Field Guide to Mushrooms: North America. - 2. - Houghton Mifflin Harcourt, 1992 .-- 448 p. - ISBN 0395910900.
4. ↑ White, Edward A. A Preliminary Report on the Hymeniales of Connecticut. - BiblioBazaar, LLC, 2008 .-- 164 p. - ISBN 0554947374.
5. Marley, Greg A. Chanterelle Dreams, Amanita Nightmares. - Chelsea Green Publishing, 2010 .-- 288 p. - ISBN 1603582142.
6. Smith, George. Guide to Sowerby's Models of British Fungi in the Department of Botany, British Museum. - BiblioBazaar, LLC, 2009 .-- 84 p. - ISBN 1110356641.
7. L. I. Khoruzhik (chairman), L. M. Sushchenya, V. I. Parfenov and others (chief editorial board). Red Data Book of the Republic of Belarus: Rare and Endangered Species of Wild Plants .. - Mn.: BelEn, 2005 .-- 456 p. - ISBN 985-11-0331-4.

Growing at home and in the country

This healthy product can be cultivated at home. The expediency of the lesson depends on the scale of the idea. In some cases, it becomes a profitable enterprise, since the price of chanterelles on the market is quite high. And they can be produced in huge quantities if there is a plot with pines or Christmas trees. Mushrooms are grown in several ways. To do this, use:

• purchased mycelium;
• spore tincture;
• excavated mycelium;
• topsoil with mycelium.

For planting, you need a site with a tree of the species under which forest mushrooms or soil were collected (tree, spruce or oak). Chanterelle mycorrhiza, from which the colony emerges, needs symbiosis with the roots of the tree. The guaranteed result of mushroom sprouting is provided by the mycelium collected in the forest.

We will describe this method in more detail. The implementation of the event will take: a year to prepare the sod, and one more for the mushrooms to appear. As soon as the purple filaments of mycelium with a greenish tint break through the ground, the meadow will begin to “turn yellow” at an accelerated rate.

The technology is simple:

1. They go to the forest and find a place where chanterelles grow.This is best done in May or late summer.
2. They look for a healthy tree without signs of disease and dig out a couple of sods of the earth around it, 40 × 40 cm wide, 15 cm high.
3. Transport carefully. Divide the soil into 9 parts and put it in a box, leaving access to oxygen. Store the material in a cool, dark place without watering. Subsequent breeding begins in the summer (June) of next year.
4. Immediately before planting, the soil is ennobled by watering it once a week. Also, the parasites of the tree itself are disinfected. The soil around the trunk is soaked with a decoction of oak bark.
5. Next to the symbiote tree, 9 holes are dug with a depth of 20 cm and spore soil is tamped into them. Water abundantly. Cover the place of the bookmark with moss, leaves or coniferous litter. The site is periodically moistened. The first shoots will appear in a year.

Habitat and fruiting season

Amethyst chanterelle (Cantharellus amethysteus) begins to bear fruit in early summer (June) and the end of the fruiting period is in October. The fungus is widespread in the woodlands of Russia, mainly the amethyst chanterelle can be seen in coniferous, deciduous, herbaceous, mixed forests. This mushroom also prefers not too thickened mossy areas of the forest. Often forms mycorrhiza with forest trees, in particular - beech, spruce, oak, birch, pine. Fruiting of amethyst chanterelles is notable for its massiveness. Chanterelles come across mushroom pickers only in colonies, rows, or circles, which experienced mushroom pickers called "witch".

Tubular chanterelle: what does it look like, where does it grow?

I first noticed the tubular chanterelle in mid-September. It was a coniferous-deciduous forest (spruce, pine, birch, aspen)

Here I collect many mushrooms - there are yellow milk mushrooms, boletus and aspen mushrooms, yellow chanterelles. And on birches in the first half of September, autumn mushroom grows massively.

When viewed from above, the tubular chanterelle can even be mistaken for autumn mushrooms. And what - it grows heap, hat to hat. And there are scales on the surface of the caps.

The surface of the cap is light brown, yellow, scaly. The older the fruiting body, the more it takes the shape of a funnel. The edge is uneven.

But as soon as you take the mushroom in your hands and look at the underside of the fruiting body, it becomes clear that this is no mushroom!

Chanterelle tubular from the side

But the "chanterelle breed" is clearly visible. The spore-bearing layer (hymenophore) is represented by folds running down the stalk. Only the color of these folds is not yellow, but gray. The leg is always yellow.

The unique look of the tubular chanterelle

The leg is hollow inside. Moreover, with the growth of the fruiting body, this cavity may well "come out", connecting with the outer funnel. And you get a "pipe"! Hence the name of the mushroom.

Strictly speaking, it is not entirely correct to call the parts of the chanterelle fruiting body a tubular “cap” and “leg”. After all, this mushroom, like other chanterelles, does not have a real clear division into a cap and a leg.

Mycologists attribute the tubular chanterelle not to the genus Chanterelle (Cantharellus), but to another genus of the same family - the genus Voronochnik (Craterellus). So the closest relative of the tubular chanterelle will still not be the yellow chanterelle, but the horn-shaped funnel (I already wrote about it).

The Latin name for the tubular chanterelle is Craterellus tubaeformis.

Of course, this in no way should stop the mushroom picker - all chanterelle mushrooms are edible!

But nevertheless, the tubular chanterelle, as we see, is much more similar to the "typical cap mushroom" than the funnel. It also has folds that form a spore-bearing layer.

In this fungus, the difference between the folds and the plates is even more noticeable. Let's see - folds not only branch. They often do not reach either the edge of the cap or the stem. As if "from nowhere" begin and end "nowhere" ...

The chanterelle is tubular, as a rule, somewhat smaller than the real chanterelle (yellow). In tubular chanterelles in my photos, the size of the hats is about 2 - 3 cm, and the thickness of the leg is only 3 - 4 mm. Nevertheless, most of them are already quite mature mushrooms.

Chanterelle size tubular

You can meet her, apparently, in the summer. Still, the tubular chanterelle is a mushroom mainly in autumn.It can be found in November too! I collected this mushroom in mid-October.

In just two very small areas of the forest (about 2 by 2 meters), within a few minutes I gained about a kilogram of mushrooms! After all, they, although small in size, are very, very numerous. Provided myself with a pretty decent margin!

Tubular chanterelle grows heap

How to cook tubular chanterelle?

It's very simple! We clean the mushrooms from adhering forest debris (and there is not much of it anyway), cut off the lower part of the leg that grew on the ground - and into a frying pan! You do not need to boil mushrooms. Grinding is also not necessary - the already tubular chanterelles are small.

Immediately feel the aroma of the mushroom that appears! I fried them for about 20 minutes, and that was the end of the cooking, and it turned out to be a great dish.

But without boiling, I only fried a part of the collected mushrooms. The rest was boiled for 20 minutes and put in the refrigerator. The next day I fried them too. At the same time, I did not find much difference in taste and aroma!

What I regret - I did not photograph the result. I hoped that I would dial some more ... But more has not happened yet. And now we already have winter on the doorstep. So further acquaintance with the tubular chanterelle is postponed for a year ...

The tubular chanterelle is also dried. When dried, it, like the horn-shaped funnel, becomes very fragrant. Can be used to make sauces.

But the Finns (according to rumors) use dried tubular chanterelle as follows. After crushing dried mushrooms, they often simply eat a spoonful of this powder, believing that this strengthens the immune system. It is possible that they are right.

Benefits of the tubular chanterelle as a good edible mushroom

In my opinion, the tubular chanterelle has several advantages:

1. It is difficult to confuse it with some other mushroom, inedible or poisonous. The look is very peculiar!
2. The tubular chanterelle is delicious!
3. The tubular chanterelle can be found in the forest in late autumn, when there are almost no other ("classic") mushrooms there.

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The false chanterelle is edible or not. How to distinguish false chanterelles

The real decoration of the forest is chanterelles. These cute and tasty mushrooms are also very healthy. They are extremely rich in carotene, they are also high in vitamin C and polysaccharides. They have an antihelminthic effect and improve liver function. It is even believed that chanterelles contribute to the elimination of radioactive nuclides from the body.

Only the trouble is - they have a very similar double - false chanterelles or, as they are also called, orange talkers. They also have the beautiful Latin name Hygrophoropsis aurantiaca. These mushrooms are not related to the family of true chanterelles, which has several varieties of mushrooms. They are similar to them only outwardly. False chanterelles belong to the so-called conditionally edible mushrooms, that is, after soaking in water and heat treatment, they can be eaten. Here are just no big benefits from them, and their taste and smell are so-so. Experienced mushroom pickers recognize these mushrooms intuitively. But if you are a beginner mushroom picker, you should not rely on intuition alone. How to distinguish false chanterelles from real ones? Let's try to figure it out. Where and how do these mushrooms grow?

False chanterelles can be found in coniferous and mixed forests. They grow on dead wood, on old rotting trees, on the forest floor, in moss. The end of summer and autumn are the times of their greatest numbers. False chanterelles can grow in groups or singly. Real chanterelles are also inhabitants of coniferous and mixed forests. They grow on soil, in moss, under leaves. But, unlike false chanterelles, you will not see them on old fallen trees. And if you find one chanterelle, you can be sure that there will be many nearby. They almost never meet alone !!! Cap color

The color of the false chanterelle is brighter than that of the real one. Most often it is bright orange or orange with a brown tint, and at the edge it is necessarily lighter than in the center. The surface of the cap is slightly velvety. In a real chanterelle, the color of the cap can vary from light yellow, sometimes almost white - to yellow-orange. She will never be as "red-haired" as a deceiver - a false fox. The color of her cap is the same both in the center and at the edges.Its surface is smooth. The shape and size of the cap You can also distinguish the false chanterelles by the shape of the cap. In a false chanterelle, the edges of the cap are even and smooth, neatly rounded. The cap is small in size, no more than 3 - 6 cm in diameter. In an adult mushroom, it is in the form of a funnel, in a young one, it is slightly convex. A real chanterelle has a cap with wavy edges, almost always of an irregular shape. Its diameter is larger, sometimes it reaches 12 cm. The cap of young chanterelles is also slightly convex. As it grows, it becomes flat, then depressed, and in old mushrooms, funnel-shaped. Its edges are bent down. Mushroom plates

In the false chanterelle, the plates are thinner and more frequent, branching, orange, descending to the leg, but not passing into it. In a real chanterelle, the plates are denser, thicker, going down the stem of the mushroom, passing into it. The flesh of the mushroom In false chanterelles, the flesh is yellow, has an unpleasant odor, tasteless and friable. When pressed, its color does not change. In true chanterelles, it is white in the middle, and yellow only at the edges, dense. If you press on it, its color becomes reddish. It has a pleasant smell and a sour taste. Stem In false chanterelles, the stem is thinner, orange-reddish; in the section of an adult fungus, it is hollow. Its color below is darker. The shape of the leg is cylindrical, without tapering downwards. The cap is clearly separated from the stem. In real chanterelles, the leg is thicker, it is never hollow. In real chanterelles, there is no distinction between the cap and the leg. It is the same color as the cap or slightly lighter, smooth and dense, tapering downward. Spores In false chanterelles, spores are white. The real ones are yellowish. Another difference is that real chanterelles are never wormy. This is due to the fact that the mushroom contains chitinmannose, which has an anthelmintic effect. The larvae laid by insects die under its action, so chanterelles can grow for a long time. At the same time, old mushrooms sometimes acquire a bright orange color. Eating them is not recommended because they can be poisoned. False chanterelles do not have chitinmannosis, so insect larvae can infect them.

Can you eat false chanterelles? Yes, you can, although you can't call them particularly tasty. Like all conditionally edible mushrooms, they must first be soaked for 3 days, changing the water in the morning and evening. After that, they are boiled in boiling water for 15 minutes. Boiled false chanterelles can be fried or pickled. In truth, collecting them is only worthwhile when there is nothing better in the forest. Hopefully, you get lucky and find tastier and healthier mushrooms. Happy and successful mushroom hunting!

Description of gray chanterelle

If a real chanterelle has a bright yellow color, then these mushrooms look unattractive, their colors are faded. The shape of the cap is conical.

Gradually, this cone turns into a leg. The edges of the cap are wavy and often torn; they bend outward in the form of a funnel. The top of the cap is dark gray or even black, and the underside is gray with a bluish tint. The height of the fruiting body can reach 10 centimeters, while the diameter reaches 6 centimeters.

On the underside of the cap there are wrinkled plates, because of them the mushroom looks like an old fruiting body. The pulp is fibrous, without a pronounced odor. At the break, the color of the pulp is light gray.

The leg of the gray chanterelle is short, narrowed downward, dense in structure, but hollow inside. On the surface of the ground, only a small part of the leg is visible; it is almost completely hidden in the forest floor. The color of the leg is gray.

Areas of growth of gray chanterelles

These are widespread mushrooms. Gray chanterelles are unpretentious, they grow in damp mixed forests. Most often, gray chanterelles can be seen along forest paths and in lighted meadows.

The peak of fruiting of gray chanterelles is observed in September, it is in this month that it is recommended to go out on a mushroom hunt.

Collecting gray chanterelles is quite interesting, since most often they are found in large families, in which there are up to 10 specimens

But the mushroom picker will need special attention and good eyesight, since these gifts of the forest are difficult to notice among dry leaves.

Tubular chanterelle (Craterellus tubaeformis)

Other names:

Tubular chanterelle (Latin Cantharellus tubaeformis) is a mushroom of the chanterelle family (Cantharellaceae).

Hat: Small, flat or convex in young mushrooms, acquires a more or less funnel-shaped shape with age, elongates, which gives the whole mushroom a certain tube-like shape; diameter - 1-4 cm, in rare cases up to 6 cm. The edges of the cap are strongly tucked, the surface is slightly irregular, covered with inconspicuous fibers, slightly darker than the dull yellowish-brown surface. The flesh of the cap is relatively thin, firm, with a pleasant mushroom taste and smell.

Plates: The tubular chanterelle hymenophore is a “false plate” that looks like a branched network of vein-like folds descending from the inner side of the cap to the peduncle. Color - light gray, discreet.

Spore powder: Light, grayish or yellowish.

Leg: Height 3-6 cm, thickness 0.3-0.8 cm, cylindrical, smoothly turning into a cap, yellowish or light brown, hollow.

Distribution: The period of abundant fruiting begins at the end of August and lasts until the end of October. This mushroom prefers to live in mixed and coniferous forests, in large groups (colonies). Feels good on acidic soils in the forest. The tubular chanterelle is not found in our area so often. What is the reason, in its general inconspicuousness, or is it really Cantharellus tubaeformis that is becoming a rarity, it is difficult to say. In theory, the tubular chanterelle forms a hymenophore with conifers (simply, spruce) in damp mossy forests, where it bears fruit in large groups in September-early October.

Similar species: The yellowing chanterelle (Cantharellus lutescens) is also noted, which, unlike the tubular chanterelle, is devoid of even false plates, shining with an almost smooth hymenophore. It is even more difficult to confuse the tubular chanterelle with the rest of the mushrooms.

• Cantharellus cinereus is an edible gray chanterelle, characterized by a hollow fruiting body, gray-black color, and absence of ribs at the bottom.
• Common chanterelle. It is a close relative of funnel-shaped chanterelles, but differs in that it has a longer fruiting period (in contrast to funnel-shaped chanterelles, whose abundant fruiting occurs only in autumn).

Edible: It is equated to a real chanterelle (Cantharellus cibarius), although it will hardly bring so much joy to the gastronome, and the esthete will not soon get bored to the same degree. Like all chanterelles, it is used mainly fresh, does not require preparatory procedures such as boiling, and also, according to writers, is not full of worms. Has a yellowish flesh, inexpressive raw taste. The smell of raw funnel-shaped chanterelles is also expressionless. Can be pickled, fried and boiled.

Notes: The tubular chanterelle is an exposure for the entire genus of chanterelles, which has begun to penetrate the family of true lamellar mushrooms. Some kind of carelessness, haste, unpreparedness can be seen from all this. The mushroom seems to have grown itself plates - but from the very first glance it is clear that they are not real. The veins are somehow intertwined, insincere. And, if I may say so, "hat"? It can be seen with the naked eye that some semblance of a hat was made hastily from a "single mushroom funnel" into which the tubular chanterelle strives to turn at every opportunity, putting its curator in a very awkward position. In general, the second - after the real, yellow and bright chanterelle - the attempt to infiltrate undercover completely failed. Therefore, probably, this mushroom cannot be found anywhere, except for special places, about which very few people also know.

Mushroom photo Chanterelle tubular from questions in recognition:

LAT

Specifications:

Systematics:

Edible mushroom (4 category)

Chanterelle (Cantharellus cibarius)

• Other names for the mushroom:
• Common chanterelle
• The chanterelle is real
• Chanterelle yellow

Other names:

• Chanterelle yellow
• Chanterelle
• Cockerel

Common fox, or Chanterelle real, or Cockerel (lat.Cantharēllus cibārius) is a species of fungi of the chanterelle family.

Description

Hat:
The chanterelle has an egg-yellow or orange-yellow cap (sometimes fading to very light, almost white); in outline, the cap is at first slightly convex, almost flat, then funnel-shaped, often of irregular shape. Diameter 4-6 cm (up to 10), the cap itself is fleshy, smooth, with a wavy folded edge.

The flesh is firm, firm, the same color as the cap or lighter, with a weak fruity odor and a slightly pungent taste.

The spore-bearing layer of the chanterelle is represented by folded pseudo-plates, running down the stalk, thick, sparse, branched, of the same color as the cap.

Spore powder:
Yellow

The leg of the chanterelle is usually the same color with the cap, fused with it, solid, dense, smooth, narrowed to the bottom, 1-3 cm thick and 4-7 cm long.

Spreading

This very common mushroom grows from early summer to late autumn in mixed, deciduous and coniferous forests, at times (especially in July) in huge quantities. It is especially common in mosses and coniferous forests.

Similar species

Chanterelle (Hygrophoropsis aurantiaca) is vaguely similar to the common chanterelle. This mushroom is not related to the Common Chanterelle (Cantharellus cibarius), belonging to the Paxillaceae family. The chanterelle differs from it, firstly, in the deliberate shape of the fruiting body (after all, a different order is a different order), an inseparable cap and a leg, a folded spore-bearing layer, elastic rubbery pulp. If this is not enough for you, then remember that the false chanterelle has an orange hat, not yellow, and the leg is hollow, not solid. But only an extremely inattentive person can confuse these types.

The common chanterelle also resembles (to some inattentive mushroom pickers) the yellow hedgehog (Hydnum repandum). But, to distinguish one from the other, it is enough just to look under the hat. In the hedgehog, the spore-bearing layer consists of many small easily detachable spines.

However, it is not so important for a simple mushroom picker to distinguish a hedgehog from a chanterelle: in the culinary sense, in my opinion, they are indistinguishable

Remarks

1) The chanterelle mushroom is never a worm (well, except in special cases). 2) The chanterelle mushroom rots very neatly - clearly changing color and consistency at the point of decay; you can always say - it is rotten to this day, but no further. 3) The chanterelle mushroom has no internal structure - it is completely uniform within its own limits!

There is also an alternative, white chanterelle. Somewhere long ago I saw that it was singled out as a separate species, but where? This is not the case in the literature I now use. Well, God bless them. The main thing is that we know that in deciduous forests, on the edges, in the grass, a mushroom grows in a format indistinguishable from a chanterelle, but white, denser and more accurate. And this is good, because on the contrary, uniformity is very, very bad.

On the other hand, I know an easy way to turn a white chanterelle into a yellow one. You just need to put it in water and leave it there for several hours. After doing this simple experiment, you will be greatly surprised.

Read also: Useful properties of chanterelles

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Some European and North American species:

Cinnabar red chanterelle

Cantharellus lateritius

Cantharellus minor

• Cantharellus alborufescens (Malençon) Papetti & S. Alberti, 1999
• Cantharellus amethysteus (Quél.) Sacc., 1887 - Amethyst chanterelle
• Cantharellus appalachiensis R.H. Petersen, 1971
• Cantharellus cibarius Fr., 1821 - Common chanterelle
• Cantharellus cinnabarinus (Schwein.) Schwein., 1832 - Cinnabar red chanterelle
• Cantharellus ferruginascens P.D. Orton, 1969
• Cantharellus formosus Corner, 1966
• Cantharellus friesii Quél., 1872 - Velvety chanterelle
• Cantharellus ianthinoxanthus (Maire) Kühner, 1947
• Cantharellus lateritius (Berk.) Singer, 1951
• Cantharellus melanoxeros Desm., 1830
• Cantharellus minor Peck, 1872
• Cantharellus pallens Pilát, 1959 - Pale chanterelle
• Cantharellus persicinus R.H. Petersen, 1986
• Cantharellus romagnesianus Eyssart. & Buyck, 1999
• Cantharellus roseofagetorum Olariaga et al., 2016
• Cantharellus subalbidus A.H.Sm. & Morse, 1947