Chanterelle tubular or funnel-shaped: photo and description

Description

The fruiting body is similar in shape to the cap-peduncle, has a tubular structure with a funnel-shaped upper part ("cap").

The cap is 2-6 cm in diameter, funnel-shaped with a downward curved, often uneven edge. The skin is brown to grayish-yellow in color, sometimes reddish, with small velvety dark scales.

The pulp is thin and dense, elastic consistency, white. The taste is poorly expressed, mild, sometimes bitter; the smell is weak, pleasant, it is compared to the smell of mirabelle, or earthy.

The stem is tubular; in mature mushrooms, its hole opens in the center of the cap. 3-8 cm in height and 0.3-0.8 cm in diameter, cylindrical in shape, often compressed from the sides, chrome-yellow in color, fades to dull yellow with age.

The hymenophore is folded, descending, consists of rare branched brittle veins of yellowish or bluish-gray color.

Spore powder, cream, spores 10 × 8 μm, elliptical.

Variability

There are several variations that differ in color, among them Cantharellus tubaeformis var. lutescens of a brighter yellow color.

Chanterelles

Herbal flakes

general information

The mushrooms got their name because of their characteristic reddish-yellow color. This color is promoted by the high content of vitamin C.

There are edible and poisonous species of chanterelles. False representatives of this group of fungi grow on rotting trees, most often found in swamps and near lakes. Edible chanterelles most often grow in coniferous and mixed forests.

This group of fungi belongs to the chanterelle family, the agaricomycete class.

Mushroom dimensions

The mushroom is small in size, with a long, thick stem. The average diameter of the cap is 10 cm, the leg reaches 10-13 cm in length and 1-2 cm in width.

Hat

Chanterelles have a flat-shaped yellow-orange cap. It is wavy at the edges and curled towards the center. If you look at the hat from above, you can see that it is irregular in shape. The top of the chanterelle can be 1 to 10 cm in diameter. It has a tubular structure.

Pulp

The flesh of chanterelles is dense, white. There are fibrous and fleshy. When pressed, it changes color to red. The aroma resembles the smell of dried fruit, and the taste is sour.

Leg

Chanterelle leg is usually thick and long. It can be up to 15 centimeters long. It does not have a skirt and a ring and, more often than not, simply grows together with the top. The color is orange-yellow, more saturated at the top. The cap expands from bottom to top and has small scales at the bottom.

Where do chanterelles grow?

The chanterelle prefers to grow in mixed and coniferous forests. It can be found in areas where moss and long plants grow. The season for collecting chanterelles is mid-summer - late autumn.

For a good harvest, chanterelles need a lot of moisture and nutrients, which enter their body through moss and wood.

In deciduous forests, this type of mushroom feels uncomfortable. Sunlight does not penetrate well under a large layer of opal foliage, which is why the mushrooms begin to dry out and lose their attractive appearance.

Coniferous and mixed forests are the optimal habitat for chanterelles. In the soil under pine and spruce there are many trace elements that contribute to the development of mycelium. It is in such places that the root of the fungus can produce several fruits in one season.

Chanterelles are found all over the world, with the exception of the Permafrost and Desert zone.

When do chanterelles appear?

The optimal time for the growth of chanterelles is July-September.Mycelium begins to bear fruit best in August after a warm summer rain. This group of mushrooms does not tolerate the cold, therefore it does not grow in winter.

In addition, chanterelles do not like the sultry sun, so they slow down their growth in spring and early summer. The same stop in the development of the mycelium occurs after each summer rain - the fungus tries to retain moisture in itself for a long period of time. The fruit resumes its development on the third to fifth day after watering.

Edibility

There are both edible and inedible species of chanterelles. The chanterelle has a pleasant smell and delicate shade, while the false mushroom smells like fish or vinegar.

The main differences between edible and inedible chanterelles are:

1. Hat color. Inedible chanterelles are bright orange, and edible chanterelles are yellow.
2. Hat shape. Inedible mushrooms have a clear circle shape.
3. Leg. A real mushroom has a thick stem, and an inedible one has a thin one.
4. Smell. Inedible chanterelles have a vinegar smell.
5. Habitat. Inedible chanterelles grow on fallen trees in deciduous forests, real ones in mixed or conifers.
6. Pulp. Edible chanterelles have yellow flesh, white in the center. Fake mushrooms have orange flesh.

If the mushrooms are real, then they can be fried, boiled or baked. Chanterelles make good casseroles, pies, zrazy and soups. All these dishes will not take more than an hour to cook. Chanterelles can also be salted, pickled or dried, but this will take more time.

There are many types of chanterelles. You need to be able to distinguish between edible and inedible representatives.

The chanterelle is real

This type of mushroom is found in deciduous and coniferous forests. It can be found from early summer to mid-autumn. A feature of the mushroom is its bright yellow color.

The chanterelle's cap has a dimple in the center and curled edges. Yellow color. The diameter can reach 10 cm. The leg is attached to the cap in one layer and does not have a skirt. Its dimensions are 3-10 cm, and its shape is cylindrical. The pulp is dense, it is difficult to damage it to larvae and flies. Chanterelle spore powder is yellow.

Chanterelle tubular, Cantharellus tubaeformis

Hat: Small, in young mushrooms, even or convex, with age acquires a more or less funnel-shaped shape, elongates, which gives the entire 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 discreet 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.

Hymenophore: The spore-bearing layer of the tubular chanterelle represents “false plates” that look 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.

Spreading: The mushroom is common, but it does not come across 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: There is also a yellowing chanterelle, Cantharellus lutesens, 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.

Edibility: It is equated to the real chanterelle, Cantharellus cibarius, although the gastronome will hardly bring so much joy, 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.

Author's notes: The tubular chanterelle is an exposure for the entire genus of chanterelles, which has begun to penetrate the family of real 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 a kind of 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 chanterelle, yellow and bright - 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.

The plates give out belonging to the chanterelles with the head. Of course, the tubular chanterelle, especially in youth, can be mistaken for some kind of lamellar mushroom. But this refers, rather, to the inexhaustible possibilities of man. Because for a person of ordinary opportunities, it is enough to look at the branching sinewy folds on the underside of the cap and authoritatively conclude that we are clearly looking at some kind of chanterelle. Perhaps, Cantharellus tubaeformis.

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)

Tubular chanterelle

The popular edible mushroom, the tubular / tubular chanterelle (Cantharellus tubaeformis), belongs to the chanterelle family; mushroom pickers find it in a well-drained coniferous forest, where sunlight penetrates.

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The tubular chanterelles are adorable but not as famous as the early-bearing chanterelles. The fact that mushrooms appear in hundreds of specimens speaks in favor of tubular chanterelles, and if you find a mycelium, you cannot go home without a crop.

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Where tubular chanterelles grow

Tubular chanterelles are common in spruce forests on acidic soil and bear fruit in colonies. In mainland Europe, the fungus is more common in northern latitudes, in countries closer to the south, tubular chanterelles grow on forest hills.

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Once you find a forest with Cantharellus tubaeformis, it is not difficult to collect mushrooms for food. Due to its delicate taste and pleasant firm texture, tubular chanterelles have won the sympathy of fans of forest mushroom cooking.

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Taxonomic history

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The name Cantharellus tubaeformis was given and described by the tubular chanterelles by the Swede Elias Magnus Fries in 1821. In Sweden, mushroom soup is prepared in a pot, the Swedes call the tubular chanterelle Trattkanterell.

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The generic name Cantharellus comes from the Latin word cantharus - a vessel, bowl or drinking bowl with handles. The word tubaeformis means "hollow tube shape."

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Appearance

Hat

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From 2 to 5 cm in diameter, thin flesh, brown on top with a pale edge, streaked with veins below, funnel-shaped, with a wavy edge.

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Veins

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Initially yellow, becoming grayish as it matures, the wrinkled veins branch and straighten. There are also cross-streaks under the cap.

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Leg

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Tall, somewhat flattened and hollow, 5 to 10 mm in diameter, and often slightly clavate or convex at the base. Smell / taste is not distinctive.

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Habitat and ecological role

Chanterelles are often found among ivy from September to November in coniferous forests in humid weather conditions.

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Cooking applications

Tubular chanterelles are dried over a radiator or in a warm oven with an open door, stored in sealed jars for further use in culinary recipes.

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Benefit for health

If there is not enough vitamin D, the tubular chanterelle will fill the deficit. The fruiting bodies of the fungus are considered curative in folk medicine. Healers prescribe dishes with mushrooms to people who suffer from eye diseases, skin diseases or poor hair condition. Frequent use of chanterelles in winter increases the body's resistance to viruses.

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Tubular chanterelle twins

The tubular chanterelle has no pronounced false analogs. Subject to the rules of collection and identification of the species, there is no chance of harvesting a poisonous crop. The tubular chanterelle resembles the common chanterelle, but it is bright yellow, the cap is larger in diameter and more squat, the leg is hard, pale flesh with a slight fruity (apricot) smell.

Comparison of real and false chanterelles

Every lover of collecting forest gifts should know what a false chanterelle looks like. To determine the differences, it is necessary to familiarize yourself in detail with each of the types. Such varieties of chanterelles as tubular, gray, white and others do not have twins, but an ordinary cockerel can be confused with an orange talker.

The chanterelle is real

False chanterelle

Despite the fact that edible and false specimens are very similar, an experienced mushroom picker can easily tell them apart. This is where a simple tip from a seasoned forest lover comes in handy. Despite the fact that these are delicious mushrooms, it should be remembered that they have counterparts. I'll tell you how I define chanterelles: you can focus on the color of their hats and the shape of their legs. So, everyone's favorite bettas are distinguished by a muted reddish color.

The surface of their cap is matte, always smooth, the skin almost does not separate from the pulp - thick, juicy, corresponding to the shade of the leg. Sometimes the flesh of the mushroom can be very light, almost white. When broken and pressed, it turns slightly red.

The edges of the cap at a young age are smooth, neatly rounded. As they grow, they bend beautifully, become wavy at the edges, and the fruit body acquires a slightly funnel-shaped shape with a deepened center.

A real chanterelle is capable of growing to a large size. Often there are specimens with a cap diameter of about 10-12 cm.

Chanterelle mushrooms have a thick and strong stem. It expands at the top and merges smoothly into the cap. The color of the fruiting body does not change throughout, it has uniformity. The leg thickness is from 10 to 30 mm, the length is up to 7 cm. It is slightly lighter than the cap.

Males do not have plates, the hymenophore consists of frequent, highly branched folds that descend to the pedicle, making up one whole with it.

The color of the caps of the false chanterelle is brighter than that of the real ones. So, when collecting gifts from the forest, the mushroom picker should be alerted by the yellow or orange, slightly velvety surface of the specimen encountered. The diameter of the cap of the kokoshka does not exceed 6 cm, the plates descend to the stem. They are frequent, thin, bright. The pulp is white or yellow, with a sharp mushroom odor (if the aroma is sweetish, then this also indicates that the specimen belongs to the genus Gigroforopsis).

A pronounced difference between these mushrooms is that they have a rather thin (up to 10 mm) and long (up to 5 cm) stem. It is flat, but rarely curved. Inside - fibrous, with pulp resembling cotton wool. The color of the flesh of the leg does not match the shade of the cap; at the base it is darker (almost black).

Key differences

So, you need to remember the difference between representatives of two types of eukaryotes. They are as follows:

• False chanterelles have a brighter color. Cockerels have a calm reddish tone.
• If the mushroom has a sour taste, and its leg is thick and smoothly turning into a cap, then this is an ordinary chanterelle. Such a mushroom has a slightly curved leg shape.Kokoschki have a thin and hollow stem.
• The chanterelle mushroom grows in large colonies, the kokoschka - almost always single specimens. It can be found on fallen and rotting tree trunks.
• All kinds of worms and larvae are very fond of eating false chanterelles, while cockerels are extremely rarely spoiled by insects. The only worm that can be found when cutting the fruit body of a cockerel is the wireworm. This fact is explained by the presence of a large amount of chitinmannose in the fruiting bodies of common chanterelles.
• Another difference is that false eukaryotes have an easily peelable skin. When it is removed, the rough surface of the cap is exposed. It is almost impossible to peel off the skin of cockerels.
• In orange talkers, the color of the plates is brighter than the tone of the cap, while in roosters it is uniform and uniform over the entire surface.

These are the main characteristics that show how one species differs from another.

How to handle false chanterelles

Like all mushrooms, it is advisable to soak the fake chanterelles in salt water before use. You just have to spend not a couple of hours on it, but a whole day, during which you need to change the water several times. An alternative and more reliable type of preparatory measures will be heat treatment, which can be divided into two main stages: primary and secondary.

Did you know? Every year around 200 tons of chanterelles are harvested in the world, and 72 tons are taken from the forests of Latvia.

To achieve the maximum efficiency of the actions performed, it is worth observing the following sequence:

1. Clear mushrooms from debris and cut off deformed and darkened areas along with the inner parts of the cap of overripe specimens.
2. Rinse the product under running water for a few minutes, then place in a colander and allow the water to drain.
3. Soak the mushrooms for 10 hours, changing the liquid every few hours, and then let them sit for another 10 minutes.
4. Cut the product into several parts and boil in salted water for 30 minutes, throwing a whole, unpeeled onion to them. All this time, the emerging foam should be periodically removed, and then the chanterelles should be thrown into a colander and rinsed with cold water.
5. Transfer the prepared mushrooms to salted water and bring to a boil again, leaving on the stove for about 10 minutes.
6. Rinse them under running filtered water and place in cheesecloth, allowing the liquid to drain and the mushrooms to cool.
7. Scald the already dried mushrooms and rinse them again by transferring them to a colander.

For more confidence in the possibility of using these mushrooms, you can additionally hang them over a pot of boiling water for 5 minutes. Then use standard recipes to prepare the prepared foods.

Gle grow, in what forests and how to collect

Unfortunately, the tubular chanterelle is not the most frequent visitor to the Russian forests, but if the hunter is lucky, he has every chance to stumble not on one crater, but on a whole family, since the species tends to grow in whole colonies. If there is a goal to collect this particular variety, then it is worth choosing conifers and mixed forests with a predominantly slightly acidic soil, which the mycelium prefers, from where, in fact, a slight acidity occurs in the fruit pulp.

It is worth noting that the inconspicuous factor also plays an important role in the search for a species, since this chanterelle does not have the same bright colors as the real one, and its miniature size often leads to the fact that it cannot break out onto the surface of forest deadwood and densely littered with fallen leaves. If we are guided by scientific observations, then the tubular variety forms mycorrhiza with conifers, preferring moist forests with a large amount of moss.

As for the high season of development of this variety, it usually falls on the period from early September to late October, although in warm autumn, active fruiting can continue until the end of the first decade of November.But chanterelles do not like the heat, and the tubular appearance in this regard is no exception to the rule, although even in July and August, its few specimens can be found, especially if the summer turned out to be rainy and cool.

Description of the tubular chanterelle

The tubular chanterelle, or Cantharellus tubaeformis, belongs to the class of agaricomycetes and is an edible species. Because of the characteristic cap, elongated in the shape of a funnel, mushroom pickers nicknamed the mushroom "funnel chanterelle"

The appearance of the mushroom

Tubular chanterelle mushroom of medium size, yellow-brown color. At the beginning of growth, it has an even or slightly convex cap, which, as the fungus grows, becomes funnel-shaped and elongated. The diameter rarely even reaches 6 cm, the average size is considered to be 2-4 cm. The entire cap is covered with thin veins, which are darker in color than the chanterelle itself. The edges point down.

1. The pulp is elastic, easy to chew, has a pronounced mushroom taste and a pleasant aroma.
2. The spore-bearing layer has a gray color, is located on the back of the cap and looks like many veins that tend to the stem of the fungus.
3. The leg is located in the center, has a cylindrical shape, its height is 4-7 cm, and its thickness is from 0.4 to 0.8 cm. The leg smoothly passes into the cap, the joint is dark.

Mushroom species

Mushrooms are called tubular or lamellar. The chanterelle belongs to the lamellar representatives and does not have dangerous poisonous counterparts, with which it would be easy to confuse it. The Chanterelle family itself is characterized by the presence of 5 genera, in which there are more than 90 species.

The tubular chanterelle is most similar to the following representatives:

• Amethyst chanterelle. It is also an edible mushroom. It is distinguished by a large head diameter (10 cm) and a stem that thickens up to 4 cm. The same funnel shape is preserved. This representative is found in all forests: deciduous, coniferous, mixed and herbaceous. Such mushrooms prefer to grow in colonies. Suitable for all types of workpieces.
• Common chanterelle. Its main difference is the absence of a dark color at the junction of the stem and cap. There are no plates. Their place is taken by wavy folds or veins, the color of which coincides with the main color of the mushroom - light yellow. This species has a light fruity aroma. Gathering a large harvest is not difficult, since mushrooms never grow alone.
• Black chanterelles, or horn-shaped funnel. The main feature of this edible mushroom is its black color. The height reaches 10 cm, the diameter of the cap is cm, its edges are strongly bent inward, the thickness of the leg is only 0.8-1 cm. The funnel belongs to the 4th taste category, it needs preliminary processing before eating.

Beneficial features

Chitinmannosis, ergosterol, trametonolinic acid and other polysaccharides contained in chanterelles are a good prevention of the appearance of worms. Ergosterol helps cleanse and restore liver function. This leads to the use of various extracts from this type of fungi in the treatment of hepatitis C and other liver diseases.

Contraindications

The use of this type of food is prohibited for pregnant or lactating women. Also, a contraindication is the individual intolerance of the components that make up the mushrooms. It is strictly forbidden to treat children with their use.

In cooking

Tubular chanterelle does not require pre-boiling. It is consumed fresh. So it retains all the beneficial properties and brings maximum benefit.

It is possible to use chanterelles for all types of workpieces and for cooking various dishes. They are pickled, fried and boiled, from this they do not become harder and do not lose their taste. Heat treatment destroys all useful elements.

In medicine

The tubular chanterelle has not found application in official medicine, but in some eastern countries it has established itself as an antihelminthic and hepatoprotective agent.

The effect is achieved due to the large amount of useful polysaccharides in the pulp. It is believed that regular consumption of chanterelles in food improves vision and prevents the appearance of inflammatory processes in the eyes, increases the resistance of immunity to infectious diseases.

Chanterelle tubular

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.

Distribution and collection

The fungus mainly grows in coniferous forests, but it can also form mycorrhiza with deciduous trees. Prefers shading, acidified, moist soils. It is often found on next to moss and on fallen trees that have already begun to rot.

The main area of ​​distribution is the temperate zone of the northern hemisphere. In Russia, unlike the common chanterelle, the tubular chanterelle is not so common. It grows mainly in large rings or rows.

Chanterelle-like mushrooms

Other representatives of the same genus are also similar to the chanterelle:

Has the same dimensions and approximately the same color. However, its cap is well defined and is not a funnel in shape, but a typical circle.

False chanterelles

They have bright yellow shades and do not grow in families, but alone. These mushrooms are classified as conditionally edible, since there are no harmful substances in their pulp.

Edibility

The palatability of the tubular chanterelle is not as valuable as that of the common chanterelle. Only hats are used for food. Their flesh is harsh, elastic, and the mushroom taste is not so pronounced. In general, it is quite pleasant, but sometimes you can find bitter shades, especially in old mushrooms.

Long-term cooking required, also suitable for:

• Cooking the sauce
• Powder preparation

Due to the fact that the taste is poorly expressed, chanterelles are often used in combination with other mushrooms.

4 interesting facts about the chanterelle

Much is known about the chanterelle, but there are some facts that not everyone knows about:

• It is interesting that the tubular chanterelle, like the common chanterelle, can be eaten fresh with salt and other spices.
• Chanterelles do not have worms in the flesh - this is one of the few mushrooms that does not have wormholes.

• In addition, its regular use is beneficial due to its high content of zinc, copper and some vitamins (A, PP and group B).
• Carotenoids are also present in the composition of different types of chanterelles, including the tube-shaped chanterelle, which are also found in many vegetables (for example, in carrots). It is they who give the mushrooms orange and yellow hues.

Growing at home and in the country

Forest mushrooms are not often cultivated, but in vain: it is quite easy to grow a tasty chanterelle in your garden plot. If you follow the rules of cultivation, then you can regularly get a good harvest. The most reliable way to get results is to dig the mycelium in the forest.

Planting mycelium from the forest

In order for the tubular chanterelles to take root, spill the earth well with water on the eve of planting. Disinfect the area: make a strong oak broth and moisten the soil abundantly. The next steps:

1. Dig up the mycelium in the forest. Carefully so that the soil remains on the roots, plant it exclusively under the same type of tree under which the mycelium was found.
2. Make a 15X15 cm hole in the garden.
3. Dip the mycelium into the ground, sprinkle with foliage and moss on top.
4. Water regularly to keep the soil from drying out.
5. The first mushrooms will appear by next summer.

There is an original way to acquire a tubular vane in the yard. Overripe fruit bodies found in the forest are broken and scattered under a tree. Water abundantly, sprinkle with needles and leaves on top.

Planting self-collected spores

It is not necessary to look for chanterelle spores in the forest. In specialized stores, ready-made controversial powder is sold. However, experienced mushroom pickers note that the mycelium from the bag gives a lower yield. Estimated price per pack - about $ 2.

If you decide to collect spores yourself and plant tubular chanterelles on your site, you will need to do the following:

1. Collect overripe mushroom caps from the forest.
2. When you come home, wash and crush them thoroughly.
3. In 2 liters of water, add 3 tbsp. l. granulated sugar, soak the pulp.
4. After 24 hours pass the solution through cheesecloth.
5. Plant the remaining spores on the gauze in holes 20 cm deep.
6. Fill the holes with soil brought from the forest.