Summer Chanterelle / Kuehneromyces mutabilis — an edible mushroom of the family Strophariaceae. Cap diameter 3-6 cm, initially convex, becoming flat as the mushroom ages, with a well-defined broad umbo. In wet weather, it is translucent and brownish, in dry weather — matte, honey-yellow; often lighter in the center and darker at the edges. The cap margins have noticeable grooves, and in damp weather, concentric zones and darker areas appear around the umbo. The cuticle is smooth and slimy. The flesh is thin, watery, pale yellow-brown in color, darker in the stem, with a mild flavor and pleasant fresh wood aroma. Gills 0.4-0.6 cm wide, attached or slightly decurrent, relatively frequent, initially light brown, then brownish-brown. Stem up to 7 cm tall, 0.4-1 cm in diameter, firm; the upper part is lighter than the cap, smooth, with small dark scales appearing below the ring.
Summer Chanterelle grows in dense colonies on decaying wood or damaged living trees. Prefers broadleaf species, found on spruce in mountainous areas. Widely distributed in temperate northern broadleaf and mixed forests, less common in arid regions. Season from April to November, may be found almost year-round in mild climates.
Edible mushroom, suitable for consumption fresh, as well as for frying, boiling, pickling, and making excellent mushroom dishes, soups, sauces, and gravies. Cultivated on an industrial scale in many countries.
Cultivating Summer Chanterelle on wood: can be done on logs or stumps of broadleaf species (aspen, oak, birch, beech, etc.) with bark, without signs of rot, diameter 20-50 cm and length 30-50 cm. If using dry logs, soak them in water for 2-3 days. Then drill 12 holes, 1 cm in diameter and 5-10 cm deep, in a checkerboard pattern along the log. Insert mushroom "chopsticks" into the holes with clean (wiped with alcohol or cologne) hands until they are fully inserted. Place the log (stump) in a plastic bag with small air holes. Optimal germination temperature 20-22°C. Logs are colonized when white mycelium with a pleasant mushroom odor is visible at infection sites. Transfer infected logs (stumps) to a shaded, wind-protected area in the garden (under trees, near fences, on the north side of buildings). Avoid direct sunlight. Place the log (stump) vertically and bury it 10-15 cm deep, or horizontally, burying it halfway. Compact and moisten the soil around the log. In dry weather, regularly water the soil and wood; cover with straw or branches to retain moisture. Optimal fruiting temperature 14-18°C, humidity not less than 85%. Yield of chanterelles typically amounts to 30-40% of the wood mass. Start of fruiting: 8-10 months after infection.
Cultivating Summer Chanterelle on nutrient substrate: soak straw or sunflower husks in boiling water and let stand for 7-8 hours, then drain the water. Before sowing, the substrate moisture should be 70%, temperature 20-30°C. After cooling, mix the substrate with mycelium and place in a transparent bag. Germination lasts 15-18 days at 14-18°C. In areas where the first fruiting bodies appear, carefully make cuts in the plastic film. Fruiting occurs periodically, every 5-7 days.
Fruiting duration: 5 to 10 years depending on the tree species. In gardens, it does not harm fruit trees or garden structures. For balcony cultivation, place the log after infection in a pot with soil in a shaded, ventilated location. Maintain temperature 14-18°C and regularly water the soil.
