With the beginning of summer, mushroom pickers rush into the forest and begin a "quiet hunt". One of the favorite mushrooms is chanterelles, they appear at the very beginning of summer and are almost never wormy. Fried chanterelles are very tasty, but they can also be boiled, salted, pickled, dried.
To find chanterelles, you need to go to birch or mixed forests, but they are also found in coniferous forests. The chanterelle looks like this: a yellow mushroom, with the same pulp, a lamellar cap with wavy edges. The plates descend to the stem, the length of which does not exceed 6 cm. In young mushrooms, the cap is flat, in adult mushrooms it is funnel-shaped. There is also a false chanterelle, it has a more regular rounded hat, orange-red in color - this is a poisonous mushroom that must be avoided. There are also gray chanterelles and tubular chanterelles, although they are conditionally edible - it is better not to collect them.
The chanterelle grows in families, therefore, having found one mushroom, carefully sit down and look around. Lift up the moss, dry leaves, pine needles and you will almost certainly find a few more mushrooms. Do not rush to cut the mushroom right away, it is better to remove the chanterelles from the ground along with the root - this way the mycelium will be kept intact, and you can return to this place next year. These mushrooms are almost never wormy, so you can skip checking them for pests.
Chanterelles do not dry out in the summer heat and always look juicy, do not rot. In the absence of rain, they simply stop growing. As soon as moisture reappears, they continue to grow, so large and fleshy specimens can be found in lowlands and swampy places, and small ones on higher elevations.
The chanterelle is also very convenient for picking up because it is the only one of all mushrooms that is not afraid of being pressed. Therefore, you can safely put the chanterelles in a large bag, even the lowest mushrooms will reach the hostess's knife safe and sound.
Chanterelles do not need to be peeled, unlike many other mushrooms. It is enough to rinse them well, remove adhered twigs and leaves - and put them into action. On the farm, chanterelles are most often fried, so their aroma holds better.
