Description of the gray chanterelle and popular names. Calorie content, composition and useful properties. Are there any contraindications for use. Mushroom recipes and interesting facts about the gray chanterelle. An improvement in vision was also noted with a mushroom diet, in which dishes from fresh or pre-dried chanterelles were introduced. If ordinary, red chanterelles are valued for their high amount of carotene, then gray ones are valued for their anticancer effect.
Antihelminthic therapy with chanterelles has an additional beneficial effect:
- Stem cells are produced much more actively;
- Improves memory function and physical activity;
- The general immunity increases - during the year you can not be afraid of colds.
Unlike many mushrooms, the beneficial substances in the composition of gray chanterelles are half destroyed during culinary processing, therefore, dishes from dried or frozen pulp are used for healing, but for medicinal purposes they are consumed raw.
Harm and contraindications to the use of gray chanterelles
Like any mushrooms, chanterelles cannot be picked in environmentally polluted areas, near busy highways or in an industrial area. They accumulate harmful substances from the soil and air.
Contraindications to gray chanterelles are:
- Pregnancy and lactation - because of the danger of getting intoxication with a contaminated fruiting body.
- Children's age - up to 5 years, the children's body does not produce enough enzymes to completely digest the mushrooms.
- Exacerbation of diseases of the stomach and intestines.
Allergies can appear both to raw mushrooms and to potions and tinctures from dried fruit bodies.
In the event of negative reactions - eating disorders, nausea, vomiting, dizziness and sore throat - enterosorbents are taken and further mushrooms are not consumed.
Gray chanterelle recipes
Gray chanterelles do not have a pronounced taste, therefore, seasonings are introduced into dishes from them: marjoram, celery, dill, allspice, coriander, bay leaf and grated dried carrots. The disadvantage of mushroom dishes is the lack of taste of the fruit bodies themselves. But the energy value allows you to use nigella in diet menus.
Recipes with gray chanterelles:
- Mushroom soup … Prepare a fresh assortment of mushrooms (250 g): gray chanterelles, boletus, porcini mushrooms, boletus, that is, species that do not need to be soaked and boiled first, they are peeled and cut into small slices. Caps and fruiting bodies are used. Preheat a frying pan, spread a piece of butter, fry the mushroom slices along with half of the parsley root and chopped onions. Bring the assortment to full readiness, grind with a blender or pass through a meat grinder. Rinse the pan, heat it up without adding oil, dry flour on it - a tablespoon. Add water to it - a little more than 1 liter, mix thoroughly and boil for 5 minutes. Then add mushroom puree and boil for another 7 minutes along with finely grated carrots, add some salt. At this time, they are engaged in sauce. Mix in a separate container milk - 50 ml, sour cream - a tablespoon, egg yolk. Keep the mixture in a water bath for as long as it takes to thicken. Combine the sauce and soup, if necessary, grind again. Fresh herbs, parsley, sprinkle when serving. It is customary to serve croutons along with such a soup.
- Truffle soup … This soup uses a property of gray chanterelles, which is considered negative - the tastelessness of fruit bodies. But you can make a soup that tastes like the most expensive mushrooms - truffles. Potatoes, about 300 g, are peeled and fried in a deep frying pan until cooked through to get an appetizing crust. At this stage, add chopped onions and butter - 2 tablespoons. After five minutes, add fresh chopped chanterelles to a pan with potatoes and onions - at least 1 kg. Fry all together for 5-8 minutes. No need to try to make small pieces - in the future, use a blender for mixing. Fry the mushrooms for 20-25 minutes (if the potatoes disintegrate, you do not need to worry), pour water - 1, 2-1, 5 liters, cook until tender, adding a glass of heavy cream, salt, pepper 3 minutes before the end of the boil. When the soup is ready, interrupt it with a blender and pour in a tablespoon of truffle oil. Sprinkle with chopped parsley before serving.
- Diet chanterelles … Mushrooms are boiled in boiling water, crushed, slightly salted, and any flavor enhancer is added - for example, soy sauce. You can make your own sauce by mixing low-fat yogurt with available spices and finely chopped dill, parsley, and coriander. If you replace one of the meals 5 days a week with a dish of gray chanterelles, this will help you lose weight. Diet conditions - all other dishes are also low-calorie.
- Mushroom mousse sauce … 200 g of freshly picked gray chanterelles are fried until cooked for 20 minutes in sunflower oil. Pour in 2-3 tablespoons of water, 2 tablespoons of brandy or brandy, half a glass of heavy cream. Stew for 10 minutes, interrupt with a blender to make the sauce a homogeneous structure. The mousse goes well to taste with buckwheat porridge, boiled potatoes and … fried porcini mushrooms. You can combine 3 components - porcini mushrooms fried with onions, ordinary buckwheat porridge and gray chanterelle mousse. With the right presentation, the dish can be classified as haute cuisine.
- Sandwiches with gray chanterelles … For shaped white or gray bread, cut off all the crusts from all sides, cut into even squares, into 4 parts, first a loaf along, then each part across, and only then make even rectangles. Separately, bread is fried on 2 sides in butter, and separately chanterelles and onions, chopped finely, are salted. Then the fried mushrooms are distributed over all the pieces, supplemented with chopped parsley.
- Chanterelles with cream … Gray chanterelles are cut into several parts - no need to grind. They are to be fried, and the pieces will decrease by 2-3 times. Chop the onion for frying, chop the dill. First, in a frying pan with high sides, fry the onions until golden brown, spread the mushrooms and wait until the liquid evaporates. As soon as the contents of the pan dries up, salt, pepper, add cream. When you add them, you do not need to bring to a boil, let it sweat for 5 minutes. Then add all the dill and let it stand under the lid without fire for another 5 minutes. The dish turns out to be tasty and aromatic. If you want a thicker sauce, pour a tablespoon of flour into the cream.
Currently, the method of storing mushrooms in frozen form is gaining popularity. It is not suitable for gray chanterelles - the thawed pulp is bitter. To avoid disappointments, it is recommended to dry them in the old "old-fashioned" way, stringing them on a thread at the base of the cap and then hanging them "monisto" in a dry ventilated room. It is impossible to dry gray chanterelles in the sun - they will lose all useful properties, and after cooking, the pulp will simply fill the stomach.
Interesting facts about gray chanterelles
In ancient times, the methods of preparing mushroom preparations were limited to salting in barrels and drying. If chanterelles were used for medicinal purposes, they were dried and then ground into powder. It was used to treat purulent-inflammatory processes - gargled with sore throat or applied to boils and abscesses. For dermatological diseases with symptoms of erosive damage to the skin, dressings with powder were applied during secondary infection with bacterial flora.
Gray chanterelles are called "orderlies" of the forest. Insects do not land on them, worms do not start in them. Surprisingly, this positive quality also repels mushroom pickers - many believe that worms do not start in the dark fruiting body due to its toxicity. Ordinary mushroom pickers do not know about the anthelmintic substance chitinmannosis.
Gray chanterelles are popular with Western chefs - they are the basis for delicate sauces. In the 17th century, it was believed that only aristocrats were worthy of black fruit bodies.
Until now, every year in California, a festival dedicated to chanterelles of all kinds is held - the holiday is called the Big Sur Chanterelle Festival and Cook-Off. The winner is the one who prepared the most delicious and original dish.
In Nigeria, gray chanterelles are used in the cosmetic industry - they are used to make creams and lotions to care for problem skin prone to inflammation.
The Normans and the British called the gray chanterelles cornucopia, not because mushrooms were actively used for food - then they were ubiquitous. They believed that dark fruiting bodies increase masculine strength, so the "gift of the forest" dish was a must-have for the wedding table.
Watch the video about the gray chanterelle:
