Many mushroom lovers prefer chanterelles. And it is no coincidence: their unsurpassed aroma and taste are fully revealed with any method of preparation. Fried chanterelles are on a special note among world culinary specialists. But how not to collect false chanterelles by mistake?
Distinguish in the forest
Real and false chanterelles often grow very close to each other, they can be found in any forest, regardless of the region. Their ripening period is from June to early frosts. At the same time, mushroom pickers often do not notice the difference, putting false chanterelles together with their edible sisters in their basket.
But there are still differences between them. The false chanterelle grows on stumps, on the ground, and on rotten wood. Real mushrooms of this species never grow on fallen trees - only on mossy stumps. In addition, false chanterelles often grow separately from each other, while real ones usually grow in groups.
Select carefully
Before you start cooking the harvest harvested in the forest, you need to carefully sort it out. Pay special attention to those mushrooms that are very different from their relatives. For example, false chanterelles, even in appearance, do not look like real ones. The color of their hat is several times brighter -orange or orange-brown, with a hint of copper.
Also, pay attention to the shape of the hat. In false mushrooms, it looks like a funnel. If the edge of the cap is with the correct even shape, then it is highly likely that such a mushroom cannot be eaten. In real chanterelles, the edge of the cap is bumpy. Take a close look at the mushroom leg: in a false mushroom, it is too thin.
If you can't figure out the appearance, then pay attention to the mushroom pulp. The aroma of a real chanterelle resembles dried fruits or roots, but it should taste a little sour. The color of its pulp is slightly yellowish at the edges, and white in the middle. Try pressing your finger on the pulp. If it turns red, you can be sure that there are real mushrooms in your basket.
In false chanterelles, the aroma of pulp can hardly be called pleasant. And if you try the back of the cap, you can feel a bitter aftertaste. The color of the pulp of a fake mushroom will be yellow or orange. If you press it with your finger, it will not change at all.
Of course, the false chanterelle is not poisonous, but it may not be good for your digestive system.
Make blanks
Preparing chanterelles for the winter is no more difficult than pickling cucumbers or tomatoes. First you need to sort them out, remove the blades of grass and leaves that accidentally fell into the basket. Then they are washed under running cold water. This should be done carefully so that they do not fall apart and remain intact. Then the chanterelles need to be slightly dried.
After the mushroomsdry, put them in a bowl. In this case, it is better to pre-cut large mushrooms into small pieces. Chanterelles are poured with boiled hot water. Half a kilogram of mushrooms requires one and a half liters of liquid.
Mushrooms are brought to a boil and spices are added. Then the fire is reduced, they are boiled for ten minutes, and then they are thrown into a colander. Prepare a marinade with vinegar, spices and vegetable oil. And, finally, the chanterelles are placed in glass jars and poured with still hot marinade. Then they are sterilized for 20-40 minutes. That's all. Chanterelles are ready for the winter. Bon appetit!
