Introduction to chanterelles? Introduction to chanterelles

Mushrooms also grow a class of macrofungal fruiting bodies visible to the naked eye in nature, which belong to the subphylum Ascomycetes and Basidiomycetes of fungi, most of which belong to the subphylum Basidiomycetes. Mushrooms are the most advanced of fungi and produce fruiting bodies that are visible to the naked eye and can be picked by humans, often including what people call mushrooms, fungus, etc. Ancient China called this large fungus "mushroom", this type of fungus is also called basidiomycetes or umbrella fungi, and the difference between mushrooms and other fungi is that they can produce a type of spor, called basidiospores.

Mushrooms are widely distributed throughout the globe and are more abundant in deciduous forest areas. [2] Common bisporus mushrooms, fungus, shiitake mushrooms, ganoderma lucidum, etc., a few species are poisonous or can cause wood decay.

The most important feature of mushrooms is the formation of large fleshy fruiting bodies of different shapes, sizes, and colors. The fruiting body of a typical mushroom is composed of three parts: the cap at the top (including the epidermis, flesh and folds), the stipe in the middle (often with rings and trays) and the mycelium at the base.

The fruiting body is the reproductive organ of edible fungi that produce sexual spores, also called basidiocarp (ascomycetes are called ascomycetes). The fruiting body of a typical umbel fungus is composed of a stipe, cap, fold and other parts.

Stipe. It is also called mushroom stem or mushroom foot. It plays a role in supporting the cap and transporting nutrients.

It is mostly cylindrical or spindle-shaped. Most of them are mesophytic on the cap, but some are partial or lateral, or even completely sessile. The mycelium that make up the stipe is basically arranged vertically.

The stipe cortex is made up of thick-walled cells that are close together. Some of the hyphae in the stipe are well arranged (medium-fruited); Some are just loose tendon cells (mesoloose); Some are sterile filaments (hollow). Some umbel fungi, such as Bisporus mushroom, have a small fruiting body, and there is an envelope called the inner curtain between the edge of the cap and the stipe, covering the outside of the fruiting layer.

When the fruiting body grows, the cap, the inner curtain and the cap are separated, and the ring remaining in the middle and upper part of the stipe is called the ring. Some umbrella mushrooms, such as straw mushrooms, are wrapped in a layer of fungus film called the outer bacterial curtain when they are budding, which can thicken as the fruiting body grows, and then remain at the base of the stipe in the form of a substance called a fungus holder. The presence or absence of the fungus tray, as well as the size, shape, thickness and other characteristics are important bases for the classification of umbrella bacteria.

Chanterelles are very oil-absorbing when cooking, and when you bite into it, the oil and water of the mushroom juice are squeezed out and flowed out like chicken fat, hence the name. Ripe chanterelles have the appearance of trumpet flowers, the color is very bright, tougher than ordinary mushrooms, a little elastic, and the smell has a distinct apricot fragrance. There are several types of chanterelles, the most authentic of which is the one called cibarius.

Chanterelles usually grow in autumn in the deep forests of the northern temperate zone, and Eastern Europe and Russia produce some of the best chanterelles in the world. Several varieties of chanterelles are also produced in some parts of China, among which Sichuan and northwest Hubei are of better quality, but the production is not large. Chanterelles are very famous in Germany, it is as loved as the famous German sausage, but it is much more expensive.

What makes chanterelles special is that typical apricot aroma, a taste that is not found in any kind of food. There are many ways to eat chanterelles, but the most special one may be creamy vanilla chanterelles. The French who love gastronomy believe that cooking chanterelles with herbs and cream will bring out the special aroma of chanterelles to the fullest.

Marinating chanterelles in white vinegar and adding some herbs is also a common way to eat them in Europe. The way for Chinese to eat chanterelles is mainly to make soup or stir-fry meat as a side dish, stew for a longer time, that special taste will come out, chanterelles fried ham is a famous dish. Chanterelles are cold, and it is best to blanch fresh mushrooms with boiling water for two or three minutes, and it is better to let them cool and then use them.

Whether fresh or dried, the aroma of chanterelles is evident.

Traditional Chinese medicine has many evaluations of chanterelles. According to the data, chanterelles are cold and sweet, beneficial to the lungs and eyes, nourishing the stomach and intestines, clearing heat and diuretic, and invigorating qi and widening.

Chanterelles are the order Chanterelles of the fungal kingdom. of the fruiting entity. The fruiting body is fleshy, flared, apricot yellow to egg yolk, the cap is 3-9 cm wide, flattened at the most, and concave at the back.

The mushroom meat is egg yolk and delicious. Chanterelles are rich in carotene, vitamin C, protein, calcium, phosphorus, iron and other nutrients. Sweet and cold.

It has the effect of clearing the eyes, benefiting the lungs and benefiting the stomach. Regular consumption of this bacterium can prevent vision loss, ophthalmia, **dryness and other diseases. Chanterelles are one of the world's four famous mushrooms, sometimes called apricot fungus, apricot yellow fungus or yellow silk fungus.