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Chanterelle is one of the most popular and recognizable edible mushrooms. It has several characteristic features:
Latin: Cantharellus cibarius
Porcini mushroom , also known as the king bolete, is one of the most well-known and valuable edible mushrooms. It symbolizes a good harvest and is a prized ingredient in various cuisines. Here are its main characteristics:
Latin: Boletus edulis
The black chanterelle, also known as the funnel chanterelle or the dead man's trumpet, is an edible mushroom with an unusual appearance and dark color. It has several characteristic features:
Latin: Craterellus cornucopioides
Appearance:
  • Cap: The cap ranges from 2 to 10 cm in diameter, with a funnel-like shape and wavy edges. Its color is bright yellow or orange, reminiscent of fox fur, which is how the mushroom got its name. In young mushrooms, the cap is more convex, becoming flatter with age.
  • Stem: Thick and firm, narrowing toward the base. It stands 4 to 7 cm tall, matching the cap’s yellow or orange color. The stem often blends seamlessly with the cap, giving the mushroom a smooth, continuous appearance.
  • Hymenophore: Instead of gills, chanterelles have wrinkled, forked ridges that descend down the stem. These ridges are distinctive and help differentiate the chanterelle from other mushrooms.
Flesh:
  • Dense and white or slightly yellowish, the flesh doesn’t change color when broken. It has a pleasant fruity aroma and a mildly peppery taste.
Habitat:
  • Chanterelles grow in coniferous and deciduous forests, particularly in moist, mossy areas. They are commonly found in clusters from mid-summer to fall.
Nutritional Benefits:
  • Chanterelles are rich in vitamins A, B, and D, as well as minerals like zinc, copper, and potassium. They are known for their antioxidant and anti-inflammatory properties and are also believed to contain compounds that help fight parasites.
Culinary Uses:
  • These mushrooms are versatile and can be fried, stewed, boiled, or pickled. They are often added to soups, sauces, and stews for their rich, nutty flavor.
Similar Species:
  • False chanterelle (from the Hygrophoropsis genus) can be confused with the true chanterelle, but it has a paler color and a more brittle texture.
Appearance:
  • Cap: Large and fleshy, with a diameter ranging from 8 to 25 cm, sometimes even larger. The color of the cap varies from light brown to dark brown, sometimes with reddish tones. In young mushrooms, the cap is hemispherical, becoming flatter with age.
  • Stem: Thick, cylindrical, often swollen at the base. The stem can reach 12-20 cm in height and 4-6 cm in width. It is light-colored, whitish or creamy, with a characteristic net-like pattern near the top.
  • Hymenophore: The underside of the cap (hymenophore) consists of tubes instead of gills. In young mushrooms, the tubes are white, turning yellowish or greenish with age.
Flesh:
  • Firm, white, and does not change color when cut. It has a pleasant nutty aroma and a mild, slightly sweet taste. This is one of the reasons for its popularity.
Habitat:
  • Porcini mushrooms are often found in coniferous and deciduous forests, particularly under spruce, pine, oak, and birch trees. They prefer well-drained soils and form symbiotic relationships (mycorrhiza) with various tree species. Their fruiting season runs from summer to fall.
Nutritional benefits:
  • Porcini mushrooms are rich in proteins, fiber, vitamins (especially B group and D), and minerals like potassium and magnesium. They are often used in diets due to their low calorie content and antioxidant properties.
Culinary use:
  • Porcini mushrooms are considered one of the tastiest mushrooms. They are used fresh for frying, stewing, baking, and making soups. They are also often dried, as drying enhances their flavor. Dried porcini are widely used in sauces and broths.
Similar species:
  • Edible species include the birch bolete and orange-cap boletus. However, porcini has some poisonous look-alikes, such as the bitter bolete (Tylopilus felleus), which can be confused with it, but its flesh has a bitter taste.
Porcini mushrooms are highly valued for their rich flavor and aroma, earning them the title "king of mushrooms."
Appearance:
  • Cap: The cap has a trumpet or funnel-like shape, resembling a horn of plenty. It ranges from 3 to 8 cm in diameter. Its color varies from dark gray to almost black, making it difficult to spot in the forest.
  • Stem: Barely distinguishable, the stem merges with the cap, both of which are hollow inside. The stem shares the dark color of the cap, blending smoothly.
  • Hymenophore: The underside is smooth or slightly wrinkled, without the gills or tubes typical of many other mushrooms. It can appear grayish or light brown.
Flesh:
  • Thin, brittle, and dark gray or black, with a mild mushroom aroma. The flavor is delicate, with light fruity undertones.
Habitat:
  • Black chanterelles thrive in deciduous and mixed forests, particularly in areas with oak and beech trees. They grow in large clusters on damp, mossy ground, often hidden under fallen leaves. The fruiting season is from July to October.
Nutritional Benefits:
  • Low in calories and rich in fiber, black chanterelles are beneficial for digestion. They also contain essential vitamins and minerals, including iron, potassium, and magnesium.
Culinary Uses:
  • Prized for their intense flavor, black chanterelles are often dried to enhance their aroma. They are excellent in soups, sauces, or sautéed, and are commonly used as a seasoning after being dried.
Similar Species:
  • Black chanterelles have few toxic look-alikes, though they may be confused with other dark mushrooms that are less edible but not poisonous.
Both chanterelle species are highly valued for their rich taste and health benefits, making them favorites among foragers and chefs alike.
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