How to recognize false chanterelles?

Many mushroom lovers give preference to chanterelles. And not by chance: their unsurpassed aroma and taste is fully revealed in any way of cooking. In a special account among world culinary experts fried chanterelles. But how not to collect by mistake false chanterelles?

Distinguish in the forest

Real and false chanterelles often grow very close to each other, you can meet them in any forest, regardless of the region. The period of their ripening - from June to early frosts. In this case, often mushroom pickers do not notice the difference, putting false chanterelles along with their edible sisters into their basket.

But there are 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, the real ones usually grow in groups.

We select carefully

Before you start preparing 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 caps is several times brighter - orange or orange-brown, with a touch of copper.

In addition, pay attention to the shape of the cap. In false mushrooms, it looks like a funnel. If the edge of the cap with the correct flat shape, then the probability is high that it is impossible to use such a mushroom in food. In real foxes, the edge of the cap is tuberous. Look carefully at the mushroom leg: the false mushroom is too thin.

If in appearance you can not understand, then pay attention to the mushroom flesh. The fragrance of real chanterelles resembles dried fruit or roots, but it tastes slightly acidic. The color of its flesh is slightly yellow at the edges, and in the middle it is white. Try pressing your finger on the flesh. If she blushes, then you can be sure: in your basket there are real mushrooms.

At false chanterelles a fragrance of pulp hardly can be named pleasant. And if you try the reverse side of the bonnet, you can feel a bitter taste. The color of the fungus's fungus will be yellow or orange. If you press it with your finger, it will not change at all.

Of course, a false chanterelle is not poisonous, but it may not have the best effect on your digestive system.

Making workpieces

Prepare chanterelles for the winter is not more difficult than pickling cucumbers or tomatoes. To start, they need to sort out, remove the blades and leaves, accidentally caught in a basket. Then they are washed under a stream of cold water. Do it carefully, so that they do not fall apart and remain intact. Then chanterelles need to be slightly dried.

After the mushrooms have dried up, they are put in a saucepan. In this case, it is better to cut large mushrooms into small parts beforehand. Chanterelles are poured with boiled hot water. Half a kilogram of mushrooms requires 1.5 liters of liquid.

Mushrooms bring to a boil and add spices. Then the fire is reduced, cooked for ten minutes, and then thrown back to the colander. Prepare a marinade with vinegar, spices and vegetable oil. And, finally, chanterelles are placed in glass jars and poured with a hot marinade. Then they are sterilized for 20-40 minutes. That's all. Chanterelles are ready for winter. Bon Appetit!