Tips and tricks

Chanterelle mushrooms and saffron milk caps: differences, photos

Mushrooms are real gifts of nature, not only tasty, but also incredibly healthy. And chanterelles and mushrooms, moreover, are considered a real delicacy. In terms of nutritional value, both types are mushrooms of the highest category. Many mushroom pickers want to find them in the forest, but, unfortunately, not everyone knows how they look and how they differ.

Chanterelles and chanterelles are the same thing or not

Chanterelles and mushrooms are completely different mushrooms, the difference between them is clearly visible in the photographs. They are similar only in color - orange in both species. The former have a lighter shade, while the latter are somewhat darker, closer to brown. In addition, the shape of their cap is different.

The halo of chanterelle growth is birch or mixed plantations. They grow in groups, choosing places with wet moss, grass and fallen leaves. Often their families can be found on the hills. The taste of the mushrooms is not very pronounced, slightly rubbery (at an old age), but they are very aromatic. They are edible in any form. Basically they are salted, pickled, dried and fried. Their excellent transportability is a valuable quality.

Ryzhiks grow mainly in pine and spruce forests, often on small hills, glades and forest edges.

Their taste is fully revealed in pickles and when frying. They are also eaten raw, dipped in salt beforehand. Mushrooms do not need soaking.

What chanterelles and mushrooms look like

Ryzhik is an edible mushroom from the genus Millechnik (lat.Laktarius). Strong, stocky, reddish-reddish color. The hat is round, 3-20 cm in diameter, convex (hemispherical) at a young age. As it grows, its edges become thinner and curl downward. A kind of funnel is formed in the center. The plates are yellow, narrow, bifurcated, often located. The stem is hollow, about 10 cm long, 1-2.5 cm in diameter. The body of the mushroom is rather fragile and often breaks at the edges, especially the cap during transportation.

The colors are very diverse. The mushroom cap is dark orange, olive gray, yellow ocher. The brightest specimens grow in the grass, hiding under the crowns of trees. On the head of the mushroom there are brown-red or dark green circular zones (a kind of rings).

Chanterelle (real) or Cockerel is an edible gourmet mushroom of the chanterelle family. The color ranges from bright yellow to yellow-orange. The cap and leg are of the same color, but the leg is sometimes slightly lighter. The fruiting body is cap-shaped. The leg and cap merge into a single whole, there is no pronounced border. The mushroom cap is small, 2-12 cm in diameter, irregular in shape, concave in the center. The edges are wavy, embossed, wrapped towards the middle. The surface of the fruiting body is smooth, matte.

The flesh of the chanterelle is dense, fleshy, the stem is fibrous. The taste of the mushroom is slightly sour, the aroma is fruity, woody. The length of the leg is 4-7 cm, diameter is 1-3 cm, towards the bottom it usually tapers slightly.

What is the difference between chanterelles and mushrooms

The differences between chanterelles and saffron milk caps are much more than similarities. First, they are completely different in appearance. The cap of an adult chanterelle is funnel-shaped. The depression in the center is quite strong and the edges are very wavy. The cap of the saffron milk cap is less concave, with smoother edges.

The leg and plates of the cap of the saffron milk cap are clearly demarcated, while in the chanterelle they are smoothly connected. There is no sharp distinction at the place of transition. On the cap of the chanterelle there are no greenish rings and spots characteristic of the saffron milk cap.

Important! The tactile sensations when touching the mushrooms vary. The chanterelle is velvety to the touch, the mushroom is smooth and slippery, and in rainy weather it is sticky.

How to distinguish mushrooms from chanterelles

You can distinguish between mushrooms and chanterelles by breaking off a piece of pulp. In camelina, it is brittle, and at the place of the break, milky juice (carrot-orange drops) appears. It is sweetish, with a slight edge and a slight resinous aroma. In the air, the milky juice very quickly acquires a green tint. The body of the fungus also turns green at the touch points.

Chanterelle flesh is fleshy, soft, yellowish-white, does not change in places of pressure or cut. Also, milky juice is not released when cut. When pressed, the pulp turns a little red. The leg is solid, without a cavity inside, and in the saffron milk cap it is hollow - (empty inside).

Attention! The pulp and spores of chanterelles contain a substance such as chinomannose, which has a detrimental effect on worms, so it is almost impossible to find wormholes or insect larvae in the body of the fungus. The exception is wireworm, but it does not often strike the flesh.

Table of characteristic differences:





Light orange (closer to yellow)

Dark orange with green spots and circles around the edge of the cap


With a pronounced funnel

The depression in the center is insignificant

The edges of the cap



Leg and plate

Smoothly connected, practically being one whole

Clearly delineated

Fruit body skin


Smooth, slightly sticky




Milky juice


Acts on the cut


Doesn't get wormy

Affected by worms


No cavity inside



Chanterelles and mushrooms are very tasty and healthy representatives of the mushroom world, which mushroom pickers want to see in their basket. But before you go on a "mushroom hunt", you need to learn to distinguish between them. Despite the external similarity, they belong to different families of mushrooms. Going into the forest, you should take into account the information presented in this article, then picking mushrooms will be truly interesting and exciting.

Watch the video: Saffron Milk Cap Mushrooms. pine mushrooms Tagalog (May 2021).