Chanterelles probably know and have seen everything, this mushroom is widespread throughout Russia and even grows on the Black Sea coast. Unlike many other mushrooms, even fastidious Europeans do not dispute the edibility and usefulness of chanterelles. It is a versatile mushroom, delicious in any form.
Description of chanterelles and useful properties
These mushrooms got their funny name for their yellow-orange color, reminiscent of a fox's skin. Thanks to him, chanterelles can be seen from afar in the forest, collecting their real pleasure, especially since, as a rule, they grow in groups.
This is one of the most valuable and nutritious mushrooms, almost as good as the forest king - the porcini mushroom. It owes its color to the high content of the vegetable analogue of vitamin A - carotene. If you collected them, you probably noticed that the worms bypass the chanterelles and even the old ones, they are never "bitten". The fact is that in chanterelles there is a special substance - hinomannose, it is destructive for all kinds of parasites, since it destructively affects the eggs they lay, preventing them from developing. This substance is part of anthelmintic drugs.
Unlike other mushrooms, chanterelles do not accumulate radioactive substances, on the contrary, the use of chanterelles promotes the elimination of harmful, including radioactive, substances from the body.
Chanterelles also contain ergosterol, which affects liver enzymes, therefore, an extract from these mushrooms is used in medicine to cleanse it and treat liver diseases and, in particular, hepatitis. Due to the high content of essential amino acids and microelements, eating chanterelles improves vision, and the antibiotic substances they contain inhibit the growth of tubercle bacilli and help with angina. Outwardly, powder from dry chanterelles was used to treat abscesses and boils.
It turned out that chanterelles have antitumor and immunostimulating effects on the body.
How much to cook chanterelles
How many beneficial properties of these mushrooms are harmful to heat treatment! Many active substances contained in them are simply destroyed when heated to 60 ° C. If you salt the chanterelles in a cold way, table salt has such a destructive effect. Therefore, if you want to use chanterelles for medicinal purposes, they should be dried raw and crushed into a powder that can be used both externally and internally, in the form of a tincture.
Chanterelles can not be boiled for food beforehand, changing the water, since they do not contain toxic substances. Like porcini mushrooms, before cooking the chanterelles, it is enough to rinse and clean, cutting off the tip of the leg. Large specimens can be cut in half. To make the soup, put them in boiling water and simmer for 20 minutes, then add the rest of the ingredients. If you want to fry the chanterelles, add water to the pan and put the mushrooms in it, simmer them until the water evaporates, then add oil, onions and fry. For hot salting, it is enough to boil them in brine for 20 minutes, and then put them in jars, sprinkle with garlic and dill, pour the same brine in which they were cooked.
