The benefits and harms of chanterelle mushrooms
Chanterelles are a fairly common type of mushroom in temperate climates. They live mainly in deciduous and mixed forests under pine and birch trees. It is easy to find their fruiting bodies, thanks to their bright color; fruiting lasts from summer to autumn. The benefits and harms of chanterelles are manifested, depending on which species was collected.
The benefits and harms of chanterelle mushrooms
Appearance
Chanterelles have a high thin leg, yellow or reddish in color. The hat is of the same shade, inverted in the shape of an umbrella with uneven, wavy edges. The plates are frequent, well defined. The pulp is white, reddens when pressed, has the smell of dried fruits, an interesting sour taste.
Irina Selyutina (Biologist):
Despite the fact that the hymenophore of chanterelles is stubbornly called lamellar, it should be noted that everyone who came across these mushrooms "live" noted the striking dissimilarity of what is on the cap of chanterelles and what is called plates. In fact, in the family Chanterelle, or Cantarella, there is a folded hymenophore, where instead of thin plates there are forked folds with blunt or even rounded edges. They are not called plates, but pseudo- or pseudo-plates. But it is on their surface that the spores necessary for the reproduction and settlement of chanterelles are formed.
Fruit bodies grow in different sizes, more often up to 10 cm in diameter of the cap. They grow in groups in deciduous forests on the soil. Massively bear fruit after heavy rains with thunderstorms.
The beneficial properties of chanterelles make them extremely popular among mushroom pickers. The species is easy to collect and process, since insects and their larvae do not affect it. Rotten places (if any) are carefully cut off.
Types of mushrooms
There are about 60 species of chanterelles. Edibles include the following: cinnabar chanterelle, l. ordinary, l. velvety, l. faceted, l. yellowing, l. tubular.
A true chanterelle from a false one can be easily distinguished by the place of growth:
- False species grows on rotten tree or leaf litter.
- Omphalot olive: grows only in the south of Europe and also on dust.
Irina Selyutina (Biologist):
The genus of Basidiomycete fungi Omphalot is represented by mushrooms that have a cap-toothed structure. However, this does not prevent mushroom pickers from confusing species of this genus with chanterelles. The most common species is the olive omphalot. Illudin C is present in the fruit bodies of this genus, and therefore, the use of omphalots for food leads to food poisoning. And omphalot olive also has muscarine.
The representatives of the genus Omphalot differ from chanterelles by their habitat: in natural conditions they can be found on fallen trunks or stumps of deciduous trees and never in moss, on the ground or fallen leaves.
Omphalot olive is one of the twins of the chanterelle and only a professional mycologist can distinguish between these species.
In false mushrooms, the color is always bright, the skin is thin, and almost all have perfectly even cap edges. At a break, the flesh of a dangerous mushroom does not change color. Usually, representatives of poisonous species grow one at a time.
The benefits of chanterelle mushrooms
The benefits of chanterelles for the human body are undeniable, because raw mushrooms contain:
- Vitamins A, PP (nicotinamide).
- Provitamin D.
- B vitamins.
- Beta carotenes (provitamin A).
- Trace elements: copper, zinc, selenium, manganese, iron.
- Amino acids (as part of protein).
In addition to the presence of an important vitamin and mineral complex, the use of chanterelles is in the content of chinomannose. Thanks to her, the fruit bodies are not affected by insects. The substance also has antiparasitic properties for the human body.
In order for the benefits of chanterelles to appear for the body, they should be properly processed. Quinomannose is destroyed at + 60 ° C, so they eat dried fruits or prepare alcohol (vodka) tinctures. Also, there is a lot of fiber in the pulp.
Chanterelles are also capable of:
- improve vision;
- stimulate immunity;
- stabilize the liver;
- cleanse the intestines.
Chanterelle is a low-calorie product. 100 g of raw chanterelles contains 38 kcal. They are beneficial during the diet and are a delicious dietary supplement for those who are fasting.
Product harm
Mushrooms absorb harmful substances
Chanterelles can be dangerous for the human body. This happens in several cases:
- Fruit bodies are collected in ecologically dangerous places, and toxic substances absorbed by them from the environment affect human organs.
- A person has an individual intolerance to fungi.
Also, it is recommended to eat these mushrooms with caution and:
- children under 7 years old;
- To old people;
- pregnant and lactating women;
- people with a weak stomach, intestines, food allergies (individual intolerance to the constituent mushrooms).
Household use
The people strive to get the maximum benefit from mushrooms. They are useful in traditional medicine. But self-medication is not worth it. Before using folk remedies based on chanterelle mushrooms, you should definitely consult with your doctor.
Cooking
These mushrooms are useful in any cooked form. They are boiled, fried, stewed, dried. Edible fruiting bodies do not need to be soaked, it is permissible to immediately start processing. Sparing ways:
- drying;
- extinguishing;
- freezing.
They do not recommend eating raw fruits: it is difficult for the body to digest them due to the presence of a large amount of chitin in them. When cooking, the amount of nutrients decreases, as well as when frying. The mushroom is combined with sour cream, cream, herbs and vegetables. It is not recommended to use it with meat: these are heavy foods.
The chanterelle tolerates deep freezing well. The cold softens the hard fruiting bodies, but some of the vitamins are lost.
It is better to harvest dried mushrooms yourself. You cannot buy from the hands: mushrooms can be toxic, because you cannot be sure that they were collected in an ecologically safe area. Industrial products contain less nutrients because they are processed at high temperatures.
The medicine
On the basis of edible species of chanterelles, alcoholic tinctures are made to strengthen the immune system. Dried or raw fruit bodies are poured with vodka and left for 10 days in a dark place. Drink 10 g every day for 2 months.
For the winter, a powder is harvested, which also serves as a material for tincture. The powder is obtained by grinding dried mushrooms in a coffee grinder or spice grinder. A handful of powder is poured into 200 ml of vodka and in the autumn and winter periods they drink 5-10 g in a course of 14 days. Attention! For the production of tinctures, it is better to take high-quality vodka. They are prescribed as an additive to the diet with a lack of copper and zinc in the body. Also in folk medicine, they are credited with the properties of natural antibiotics.
Conclusion
The health properties of chanterelles are invaluable - our ancestors knew this. These mushrooms are a useful product for the body. They contain vitamins, protein, antihelminthic substances. Eat mushrooms in moderation. Tinctures and decoctions are made from them to strengthen the immune system.
