Chanterelles mushrooms - good and bad

Chanterelles - edible plate mushroom of bright yellow-red coloration. They are found in mixed and coniferous forests during almost all summer and autumn. The benefits and harm of mushroom chanterelles have long been studied, but mushroom pickers love them for their unusual taste and the absence of spoiled specimens.

Properties of chanterelles mushrooms and their composition

According to the taste, chanterelles occupy one of the first places among mushrooms. In addition, they are used to treat certain diseases, including hepatitis C (trametonolinic acid, which is found in chanterelles, destroys hepatitis viruses). A vitamin-like substance ergosterol, also contained in these fungi, promotes healthy liver.

Traditional medicine recommends chanterelles with angina, abscesses, furuncles, decreased immunity, eye diseases. Preparations of their fungus restore the moisture of the mucous eyes and treat night blindness.

The use of chanterelles mushrooms is due to their composition. In addition to vitamins (PP, E, C, A, Group B), amino acids, mineral substances (cobalt, fluorine, zinc, copper, manganese, sulfur, chlorine, iron, calcium , potassium, sodium, magnesium), chanterelles contain quinomanose , dissolving the eggs of all helminths and blocking the nerve receptors of adult individuals. This property is widely used in folk medicine - preparations from chanterelles are used to get rid of worms-parasites in humans and animals.

It should be noted that quinomania, which is a polysaccharide, is destroyed at high temperature (above 60 degrees) and the effect of salt, so the medicinal tincture should be prepared from dried or fresh mushrooms. To prepare tincture, pour 2 tablespoons of chopped fresh chanterelles (or 3 teaspoons of powder from dry) into a glass jar, pour 150 ml of vodka, insist in the refrigerator for 2 weeks, periodically mixing the contents. Take this tincture from helminths, with infectious and inflammatory diseases, hepatitis 1 teaspoon before bedtime. The course of treatment is 1-4 months.

The harm from chanterelles you receive in the event that you pick up false mushrooms. The false chanterelle has a bright orange coloration, its bonnet is more regular round, without openwork cutouts, the leg is high and dry. Dangerous and those fungi that were collected near large routes or industrial plants, because they have the property of accumulating harmful substances.

With care, chanterelles should be eaten during pregnancy and lactation, they can not be given to children under 3 years old. Individual intolerance to chanterelles is also possible. In very small quantities, any mushroom should be consumed by people suffering from diseases of the stomach and kidneys.

Food properties of chanterelles and ways of their preparation

People who follow a diet are probably interested in: how many calories are contained in chanterelles and how many calories in fried chanterelles. Losing weight can calm down and eat boiled mushrooms almost without fear - their energy value per 100 g is only 19 kcal. Fried chanterelles are more caloric - about 70 kcal per 100 grams, but sometimes you can quite afford them, especially since in the prepared form these mushrooms have an unforgettable gentle taste and rich aroma.

Chanterelle mash soup

Ingredients:

Preparation

Chanterelles rinse, a handful of small fungi set aside, and the rest fry well on high heat. Then add the chopped onion to the chanterelles and cook over low heat until the onion is soft.

In the chicken broth, add potatoes, mushrooms and onions, cook over low heat for 15 minutes. At this time, on a strong fire, fry the chanterelles until ready, season them and pepper.

Blender turn soup in puree, pour in cream, season with salt and add spices . As soon as the soup-mash boils, the fire can be turned off.

Serve the soup warm, adding a spoonful of fried mushrooms to each plate.