Chanterelle grows by families, so after discovering one mushroom, sit down neatly and take a look around. Lift up the moss, dry leaves, needles, and you’ll almost certainly find a few more mushrooms. Do not hurry to cut the mushroom immediately, it is better to extract chanterelles from the ground along with the root – so the mushroom will be kept intact, and you will be able to return to this place next year. These fungi are almost never worms, so you can not check 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 growth. Once moisture reappears, they continue to grow, so large and fleshy specimens can be found in lowlands and swampy places, and shallow ones at elevations.
Chanterelle is very convenient for picking also because it is the only one of all mushrooms not afraid of pressing. Therefore, you can safely fold chanterelles into a large bag, even the bottom mushrooms will reach the hostess’s knife intact.
Chanterelles do not need to be cleaned unlike many other mushrooms. It is enough to rinse them well, remove the adhesive twigs and leaves – and let them into action. In the farm chanterelles are most often fried, so their flavor keeps better.