Chanterelle mushrooms: benefits and harm to the body

Chanterelles are considered one of the most popular types of edible mushrooms. They uniquely combine amazing taste, rich composition and beneficial effects on the body. The combination of these factors made the chanterelle incredibly popular not only among professional mushroom pickers, but also ordinary consumers. What exactly it is useful for, how to cook it correctly, and under what circumstances it is worth refusing to use - let's understand.

What do chanterelles look like and where do they grow

The hats of mushrooms growing in our latitudes can have a diameter of 1.5 to 7 cm. In other climatic zones, their size can reach 10 cm. They have a characteristic yellow or reddish color and a non-standard shape: convex, concave or versatile.

The height of the legs ranges from 3 to 10 cm. It is fully spliced ​​with a hat and has an identical color. The width of the leg is not uniform (closer to the cap it will be larger). Chanterelle is very fleshy pulp.

When collecting this variety of mushrooms, you need to be extremely careful, since there is a double of the mushroom - a poisonous fox. It differs from a safe analogue in its place of growth: in particular, it cannot be found on ordinary land plots, only on rotten wood remains. Another dangerous fellow of the chanterelle - omphaloth. But in our latitudes it does not occur, since it grows only in the subtropical climate.

Kinds

Chanterelle combines a large number of subspecies:

1. Chanterelle vulgaris. This is a classic variety. In the people it is also called a cockerel or yellow chanterelle. It is characterized by a characteristic acid and the complete absence of worms. The mushroom grows in coniferous and deciduous forests. The optimal harvesting time is from the last week of August to late autumn.
2. The fox is gray. This variety has a gray tint, the diameter of the hat does not exceed 6 cm, the length of the legs is 8 cm. The difference is that the hat has wavy edges with a pale gray tint. This mushroom does not have a pronounced smell or taste. The time of its collection falls on the period from late July to early November. Gray chanterelle can be found in the forests of Ukraine, Europe and Russia, but it is not as popular as ordinary.
3. Red chanterelle. It also belongs to the category of edible varieties, it has a rich red or pinkish tint. This is a small mushroom: the cap diameter reaches a maximum of 2 cm, the leg length is 4 cm. It has fleshy flesh, while the cap is slightly concave in the center. Red fox can only be found in the forests of North America. Collect it at the end of summer.
4. The fox is velvety. Like all previous species, it is among the edible varieties, but it is very rare. The most common type of color is pale orange. The height of the leg of the mushroom is in the range from 2 to 4 cm, the diameter of the cap does not exceed 6 centimeters. The leg is quite thin (up to 1 cm in diameter). The hat is characterized by a funnel shape. The mushroom has a neutral aroma, a pleasant, slightly sour taste. Most often found in Eastern Europe.
5. The yellow chanterelle. As the name implies, such a variety has a rich yellow color.The size of the hat of this variety of chanterelles varies from 2 to 6 cm, the length of the stalk is rarely more than 4 cm, and its diameter usually does not exceed 1 cm. Both parts of the fungus are inseparable from each other, as in other varieties of chanterelles. The pulp does not differ in any pronounced taste and smell.
6. The fox is tubular. This is another subspecies of the chanterelle, which can be collected only in North America. Her hat size is classic - 2-6 cm, the size of the legs does not exceed 8 cm. But its girth is very small: on average - 0.5 mm.

Composition and calorie content

100 grams of chanterelles total 19 calories. This makes them an excellent dietary product. Proteins - 1.5 g, fats - 1.1 g, carbohydrates - 1 g, dietary fiber - 7 g, water - 88 g.

The chemical composition of chanterelles is due to the presence of:

• trace elements (selenium, iron, copper);
• vitamins (B3, B5, B9, D);
• macroelements (sodium, phosphorus, potassium, calcium, magnesium).

Useful and healing properties of chanterelles

1. Chanterelle is famous for its rich composition: these are trace elements, vitamins and minerals. In particular, it contains a large amount of vitamin C. With a daily norm of 90 g in 100 grams of chanterelles - 34 mg. Ascorbic acid is the basis for the full functioning of the immune system. It protects against viral, fungal and bacterial infections, is important for the restoration and growth of tissue cells, is necessary for the full absorption of iron.
2. Vitamin A is also present in sufficient amounts in chanterelles - 142 micrograms per 100 grams (with a daily norm of 900 micrograms). About the same amount was noted in carrots. Vitamin A belongs to the category of antioxidants, it is necessary for the normal course of metabolic processes, healthy skin, hair and nails. It is indispensable in restoring vision, and its effectiveness in combating many viruses and bacteria is also noted. Retinol promotes the production of sex hormones, a positive effect on the reproductive system.
3. Another vitamin that prevails in chanterelles is D. With a daily norm of 10 micrograms per 100 grams of this variety of mushrooms - 5.3 micrograms. Without vitamin D, it is impossible to imagine a complete daily human diet. It is synthesized under the influence of sunlight, but the body can also get it from products. Ergosterol is responsible for the flow of metabolic processes of calcium and phosphorus, acts as a key component for the formation of bone and dental tissue. It is recognized as an effective tool in the prevention of ovarian and breast cancer.
4. The presence of chrome in chanterelles has also been proven. In 100 grams of mushrooms is 24 mcg. This amount is half the daily rate. Chrome is of paramount importance to health. He is responsible for the removal of cholesterol, carbohydrate and lipid metabolism, accelerated tissue repair. With its lack, a person feels trembling in the limbs, quickly gets tired, suffers from hair loss and chronic insomnia.
5. Chanterelles added to the daily menu can compensate for 18% of the daily value of potassium. Together with sodium, it is responsible for the body's water balance. Without potassium, normal transmission of nerve impulses and muscle contraction are impossible, it indirectly affects the cognitive function of the brain, reduces the manifestation of allergic reactions.

Is it possible to chanterelles for pregnant and lactating women

Mushrooms contain twice as much protein as most vegetables and even meat. They are also rich in carbohydrates, minerals: the most iodine, phosphorus, zinc and calcium in them.

Iodine is a key element for the full functioning of the thyroid gland, an integral component to support the reproductive health of women. A lack of phosphorus in the body of a pregnant woman can lead to rapid weight loss, chronic fatigue. He is also responsible for the regulation of the heart and vascular system, the activation of fetal growth. Zinc reduces the likelihood of premature birth. Calcium is the basis for the full health of mother and baby. It is necessary for the development of all tissues of the child, the formation of bones and teeth.

But despite the benefits that the use of chanterelles can bring to the body, it is better for pregnant and lactating women to abandon them. Although to a greater extent this applies to mushrooms growing in the forest. The so-called "cultivated" chanterelles (grown in artificial conditions) can be added to food, but only in a minimal amount, eating them no more than 1 time every few weeks.

Important! Pregnant women should not eat pickled and canned mushrooms due to the high concentration of salt and spices. This can trigger the appearance of edema.

As for the addition of chanterelles to nursing mothers, then the opinion of experts was divided. Some believe that their beneficial properties cover all potential risks. In particular, chanterelles help:

• fight postpartum depression, fatigue;
• improve muscle tone;
• strengthen eyesight.

But this is true only for chanterelles that grew in greenhouses with strict soil quality control.

Another group of doctors is categorically against the use of chanterelles by young mothers. This is due to the fact that through breast milk, the potential toxins accumulated in the structure of the fungus will be transmitted to the baby. Particular attention should be paid to forest chanterelles.

From what age can chanterelles be given to children

One of the characteristic properties of any fungi, including chanterelles, is their ability to accumulate potentially dangerous salts of heavy metals. It is associated with the structure of the fungus, so it is impossible to level it. After eating the mushrooms as a child, all the components included in its structure will enter the liver. For the liver of even an adult, this can be a strong blow, since its detoxification capabilities are not unlimited. Reception of mushrooms can lead to irreversible problems with the liver in the baby.

In addition, mushrooms are classified as difficult to digest protein, and the gastrointestinal tract of a small child is not yet ready for its digestion. Not yet formed a sufficient number of enzymes that contribute to its cleavage. Therefore, children can be given chanterelles not earlier than 7 years. Ideally, parents should take the time to put chanterelles into the diet of a child up to 10-12 years old.

The benefits of chanterelles for weight loss

Chanterelles are not only a storehouse of nutrients, but also the basis of a diet menu. This is a low-calorie product, so it will contribute to rapid weight loss. In 100 g of fresh mushrooms - only 19 kcal, in stewed mushrooms a little more - 38 kcal, in boiled mushrooms - 24 kcal. With any method of cooking, chanterelles remain an excellent basis when switching to proper nutrition. Their huge plus is that, despite the minimum number of calories, protein predominates in them. It provides a feeling of satiety without adding unnecessary fats and carbohydrates to the diet.

There is no special diet for chanterelles, but there are certain rules for their use when losing weight:

1. Chanterelles are best combined with unpolished rice, durum wheat pasta and buckwheat.
2. Be sure to add stewed vegetables to the mushrooms (bell peppers, broccoli, asparagus, green beans).
3. The best way to use it is in stewed or boiled form.
4. Chanterelles can completely replace meat, especially fatty pork.

This menu provides a complete, balanced diet, while it will not contribute to weight gain. With this kind of nutrition, nutritionists also recommend reducing the amount of dairy products and completely eliminating the use of refined sugar.

Useful properties of dried chanterelles

The rich yellow color of the mushrooms indicates a high concentration of carotene (as in carrots). In dried chanterelles, vitamins of group B, A, PP, zinc, copper, all eight essential amino acids are also preserved. They also noted a high concentration of substances that promote tissue regeneration, in particular mucous membranes, as well as immunomodulators that increase the body's resistance to various infections.

How to dry

You can dry chanterelles in any way: under the open sun, in the microwave or in the oven. Today, special dryers are also on sale, which greatly simplify this process.

It is best to store dried mushrooms in closed glass jars, cloth bags or metal containers. It is very important to exclude the possibility of leakage of moisture.

If glass containers are used for storage, then first you need to pour a little bit of alcohol into it, set fire to it and cover it with a lid. This must be done in order to remove all oxygen from the tank, which will stimulate the accelerated oxidation of products. Simply put, this will protect the chanterelles from mold.

Dried mushrooms need not be disposed of. You can grind them and put them in a tin can. The resulting powder is ideal for adding to salads, first courses and sauces.

The use of chanterelles in traditional medicine

One of the unique properties of this variety of mushrooms is that they have increased activity against any helminths. This is due to the fact that chanterelles contain quinomannose, a substance that makes these mushrooms an excellent natural broad-spectrum gelmentic. But this is a rather sensitive substance that does not tolerate heat treatment and is completely destroyed by high temperatures (more than 40 degrees Celsius). Therefore, in the fight against parasites, chanterelles should be eaten dried, in the form of a powder or tincture on vodka. Hinomannose is completely absorbed by the human body, does not pose any threat to health. It kills not only an adult, but also larvae. This is its main advantage compared to most substances aimed only at sexually mature parasites.

Another component that makes chanterelles very popular with naturopaths is ergosterol. It positively affects the production of enzymes by the liver, so regular intake of chanterelles will help in cleaning it.

Chanterelles also help in the fight against inflammation of any localization, have an immunostimulating effect. Many Chinese doctors recommend taking chanterelles for the first problems with vision. This is due to the high concentration of vitamin A in their composition.

Chanterelle-based tincture

One tablespoon of chanterelles need to pour 200 ml of vodka, leave to infuse for a week. Daily composition must be well mixed. After the received product is not filtered, but before taking it, you just need to shake it well.

How to use:

1. In the antiparasitic program: a few teaspoons at bedtime for three weeks.
2. For diseases of the pancreas and liver (cirrhosis, obesity): in the evening, one teaspoon for 4 months.
3. For liver cleansing: one tablespoon for 2 weeks.

Chanterelle mushrooms in cosmetology

For cosmetic purposes, mushrooms were used in the Roman Empire. Chanterelle-based tinctures were popular in the fight against various skin rashes and redness. In Asian countries, chanterelles also enjoyed special reverence. Natural shampoos, masks and creams were made from them, which could slow down age-related changes.

But the most popular chanterelles were in Russia. They were part of a huge number of skin care products. Warts were removed by mushroom juice, hair roots were strengthened.

Modern companies also pay deserved attention to this variety of mushrooms. Chanterelle extracts can be found in a large number of lotions for the care of the skin of hands and nails, in masks and tonics. The demand for them is due to the presence in the composition of microcomponents that support the optimal moisture supply in the epidermis, accelerate tissue regeneration and inhibit the manifestation of allergic reactions.

Harm and contraindications

If you pick the chanterelles in ecologically clean places or buy artificially grown mushrooms, then the harm from them will be minimal. As mentioned above, the main threat they pose to human health is related to the heavy metals that have accumulated in them.Their excessive concentration leads to cancer, it can provoke premature aging and early manifestation of diseases characteristic of older people.

Contraindications to the use of chanterelles:

• children's age up to 7 years;
• pregnancy (this aspect is best discussed with the doctor observing the woman);
• individual intolerance;
• the presence of severe gastrointestinal diseases.

How and how much to store chanterelles

Like any other mushroom, chanterelles do not tolerate long-term storage fresh. Therefore, many housewives are looking for alternative options for their procurement. The most common methods are drying or preserving. Many salted mushrooms for the winter, but in the case of chanterelles, you can simply lose their presentable appearance.

It is undesirable to leave raw mushrooms for a long time. Immediately after collection, they must be cleaned and put away in the refrigerator. They can be stored there for no more than one day, after which you need to choose the best cooking method. The easiest way to adhere to such a scheme: peel the mushrooms, add water, rinse and boil. In boiled form, they will remain edible for 5 days.

Fried chanterelles can be stored in the refrigerator for at least a winter. To do this, thoroughly clean each mushroom and boil it. This will help to immediately remove the bitterness. After that, fry them in sunflower oil until fully cooked. For storage, it is easiest to use ordinary glass jars. Their volume depends on the number of mushrooms. Before laying the jars, it is advisable to rinse with boiling water for sterility. Next, put the chanterelles and pour oil so that they are completely covered with it. Roll them up with lids and send them to the refrigerator.

Is it possible to freeze

If you want to keep a unique shade of chanterelles, it is better to freeze them. Unlike heat treatment, with this approach they will preserve the entire set of amino acids, micro and macro elements.

Why do chanterelles bitter after freezing
Many note that mushrooms after freezing have an unpleasant bitter aftertaste. This happens in cases where they were collected in the spruce forest or in places with insufficient soil moisture. It is very easy to get rid of bitterness after defrosting.

To do this, boil mushrooms for 15 minutes, then drain the water, cool the chanterelles, put them in containers or bags and place them in the freezer again. Experienced housewives recommend stacking chanterelles in small containers, each of which should be designed for one dish. This is due to the fact that during secondary freezing, chanterelles completely lose all useful properties.

How to cook chanterelles: recipes

In cooking, this variety of mushrooms has been very widely used. In addition to its rich composition, chanterelles have expressive taste. This allows you to make a restaurant out of ordinary dishes.

How to fry

Fried mushrooms are simple and affordable even for a novice cook. Unlike varieties grown by humans, forest chanterelles have a natural mushroom flavor. And frying can only strengthen it.

All you need for frying chanterelles:

• mushrooms themselves;
• 1 onion;
• a few cloves of garlic;
• half a bunch of dill and parsley;
• butter and vegetable oil.

Technological process:

1. We clean, sort the mushrooms and soak in water for 15–20 minutes, rinse under running water.
2. If the mushrooms are too large, chop them.
3. We collect water in a saucepan, put it on a fire, transfer the chanterelles into it and boil them 20 minutes after boiling the water.
4. Shred the onion. Each hostess chooses the size and type of cut for herself, but it is best to grind it to the state of small cubes or cut into quarters.
5. Fry the beam in melted butter to a classic golden state.
6. Add mushrooms to the onion, mix everything, and fry for 15–20 minutes, determine the readiness by the changed color of the mushrooms - it should become even more saturated.
7. Arrange on plates and sprinkle abundantly with herbs.

Chanterelle soup

Chanterelles are considered the best variety of mushrooms for first courses. Consider an original and at the same time easy-to-execute recipe with their use.

Rustic chanterelle soup. The ingredients indicated in the recipe are enough for two servings. Cooking time - 120 minutes. For soup you will need:

• 300 beef bones;
• 400 grams of fresh chanterelles;
• 1 onion;
• 1 carrot;
• 2 pcs. potatoes;
• 1 clove of garlic;
• salt, pepper to taste.

How to cook:

1. First of all, cook the broth. The most rich is obtained from beef bones, but for lack of such, you can stop on pork. We wash the bones, put them in a pan and fill them with cold water. We put it on a strong fire and bring to a boil. Next, be sure to remove the foam. Some housewives drain this water completely and continue to cook soup already on clean. Everyone chooses the most optimal based on their own discretion.
2. After we cook the broth over low heat. It is very important not to let the water boil violently, because otherwise it will not work to achieve richness. Bones need to be cooked for an hour. The degree of readiness is very simple to determine - the meat should easily move away from the bone. We take out the bones, cut the meat or take it into fibers and send it back to the pan.
3. While the broth is boiling, prepare the chanterelles. Beforehand, it is desirable to clean and select them well. There should be no defects on the surface of the fungus. It is important to rinse them thoroughly from sand and small debris. Place the appropriate mushrooms in a bowl, pour boiling water and leave for 15 minutes. After repeatedly rinse them with running water.
4. We clean the vegetables and finely chop. Potatoes should not be chopped too finely. Chop finely chopped onions and carrots in sunflower oil. To make the soup more healthy and dietary, we transfer all the vegetables immediately after cleaning to the broth. It must be cooked over low heat, stirring systematically, until the potatoes are fully cooked.
5. Last mushrooms are sent to the pan. To cut them or not depends on personal preferences and the size of the chanterelles. Boil them for another 10-15 minutes. Please note that salt and pepper must be at the very end. This is due to the characteristic taste of chanterelles.

This is a wonderful summer soup with which you can perfectly get enough. Its balanced composition will ensure the full intake of proteins, carbohydrates, and fats.

How to Pickle Chanterelles Over the Winter

This is one of the most affordable chanterelle pickling recipes. You will need:

• 1.5–2 kg of chanterelles;
• 8-10 cloves of garlic;
• 15-18 peas of black pepper (to taste);
• 3 tbsp salts;
• one dill umbrella for each jar;
• several leaves of black currant.

How to cook:

1. First, wash the chanterelles under running water. Transfer to a colander and let the water drain completely.
2. We pre-sterilize the jars and put a couple of currant leaves in each of them (they must be dry, whole, without any damage).
3. Mushrooms are placed in a jar in layers, each of which is sprinkled with salt, peppercorns and chopped garlic. The last to lay dill and be sure to lay on top some small load. This is necessary so that the chanterelles begin to secrete juice.
4. For 24 hours we remove our cans in the refrigerator. After we take out cargo from each can and close them with ordinary reusable lids. If it is possible to remove the mushrooms in the basement, then this will only improve their taste and accelerate fermentation.

How to cook chanterelles before frying

Chanterelles need to be cooked for at least 20 minutes:

1. We put them in cold water and send them to a big fire.
2. After boiling, remove the resulting foam.
3. We remove the heat to a minimum and continue to cook mushrooms in this way for 15–20 minutes.
4. When the chanterelles are cooked, throw them on a sieve or colander and leave to drain for a few minutes.
5. Finely chop the cooled mushrooms (this will save not only their taste, but also all the beneficial substances that make up the composition).

Is it possible to eat raw chanterelles

This question is related to the fact that when exposed to high temperatures, most of the nutrients are destroyed. Therefore, in folk medicine, many eat chanterelles raw. Most often, they are pre-frozen or pickled.

Interesting facts about chanterelle mushrooms

1. During the Renaissance in France, chanterelles were the same delicacy as a truffle for modern man. They were a real highlight of any menu of aristocrats. And in the Scandinavian countries, the mushroom was considered an aphrodisiac, enhancing the sexual desire of a man. Therefore, the chanterelles could be seen among the main dishes of the wedding feast.
2. In the post-Soviet space, it is customary to consider the chanterelle as a mushroom growing exclusively in the middle lane, but this is a fallacy. This unique variety of mushrooms is widely represented in South America and even Africa. Latvia is considered the richest chanterelle. Here the first mushrooms can be found in late spring, and the last - after the first frosts. If the winter turned out to be warm, then mushroom pickers can collect several kilograms even in mid-December.
3. The largest chanterelles were recorded in California. The weight of one mushroom reached 500 grams.

Photo of chanterelle mushrooms