Rare black chanterelles draw mushroom pickers in Yekaterinburg
Black chanterelles are found in deciduous and mixed forests, usually in shady, damp areas.
Residents of Yekaterinburg are collecting rare black chanterelle mushrooms by the bucketful this season. Considered a delicacy, these fungi are being found in abundance. Popular foraging spots include:
- Kashino
- Beloyarsky direction
- Kedrovy
- Nevyansk district
- Sysert
- Alapayevsk district
- Shabrovsky
- Degtyarsk
In Europe, black chanterelles are prized as a gourmet ingredient. Only the tubular funnel is edible; the stem is removed during cooking. They are added to fried and stewed dishes, soups, sauces, and seasonings. Dried black chanterelles have an intensified flavor and can serve as a base for various sauces.
Chanterelles are gathered in baskets and boxes!
Locals have also shared their recipes:
Black chanterelles often grow alongside their golden counterparts.
“Finely chop and fry with onions like regular mushrooms, but black chanterelles are very tender and cook quickly. It turns out like black mushroom caviar, very tasty — and great on bread,” noted Natalya Kozlova.
“Sauté in butter and simmer slightly so the sauce doesn’t evaporate (about 20 minutes — no more). Better not to add onion or garlic, as the mushrooms have a delicate flavor that would be completely overpowered. Mix with pasta,” wrote Nikita Gogolev.
“Black chanterelles are very aromatic! This year we find a lot and cook both soup with potatoes (mushroom) and stewed. Very tasty,” noted Anastasia Vasina.
Chanterelles are favorites among chefs. These mushrooms are considered the most gastronomic because they can be added to almost any dish. Read chefs« advice on how to properly cook chanterelles. For nuances on handling these mushrooms, follow this link.
All materials about the mushroom season in Sverdlovsk Oblast are compiled in a special section.
