Real Chanterelle / Lactarius deliciosus — a mushroom of the genus Lactarius (lat. Lactarius) in the family Russulaceae. A good edible mushroom. Cap diameter 4-12 cm, initially convex, then flattening and becoming funnel-shaped, with rolled-in, later straightening edges, sometimes with a small bump in the center, smooth, shiny, sticky in wet weather, orange color with darker concentric rings and spots. Gills are frequent, thin, forked, slightly descending along the stem, orange-red, turning green when pressed. Stem diameter 1.5-2 cm, height 3-7 cm, same color as cap or lighter, cylindrical, smooth, tapering at the base, hollow. Surface covered with small pits. Flesh dense, yellow-orange, turning green when broken. Milky sap abundant, thick, orange color, fruity aroma, slightly sweet, turning green in air.
Cap color varies from yellowish-brown to dark orange. Stem may be covered with down. Flesh turns green when broken, but this color quickly fades.
Real Chanterelle is a valuable edible mushroom, used in salted form; also consumed fresh and marinated.
From Real Chanterelle and its close relative, Red Chanterelle (Lactarius sanguifluus), the antibiotic lactariolisin has been isolated, which suppresses the growth of many bacteria, including the tuberculosis bacillus.
Cultivation of Real Chanterelle on a garden plot: in a shaded area, area 2.5-3 m², dig 30 cm deep, and fill with nutrient mix.
First layer: (lined at the bottom) fallen leaves, grass or tree bark (10 cm).
Second layer: forest compost or soil under trees (10 cm). Then evenly spread dry mycelium previously mixed with 1 liter of dry soil.
Third layer: plant residues, like in the first layer, but 3 cm thick.
Fourth layer: garden soil (3-5 cm). After sowing, water by drip method.
First mushrooms appear within 1.5-2 months, then every 1-1.5 weeks.
In indoor settings, cultivate similarly, but plant in pots. The mycelium lives up to 5 years. Cultivation can be done any time of year.
