Guiscano

Chanterelles

Its stem is hollow and short, more or less cylindrical or slightly narrowed at the base. It has a granular structure: solid when very young, then it has hollow areas while remaining resistant. It is the same color as the cap but paler, with some superficial holes of a more intense color. It usually has parasites and then becomes fragile. The cap usually ranges between 4 and 16 cm. in diameter and its orange color is modified by concentric circles of reddish and pale shades. In its youth the cap is rolled at the edges and as it ages it flattens to evolve into an embudate form. The lamellae are of the same color, tight, thin and decurrent.
The different valuation with respect to its culinary quality may be due to the fact that its flavor varies with the soil where it grows, or that many times other very similar species are taken for chanterelles or specimens with many areas of greenish color are used because they are old, are mistreated or, most often, they are or were parasitized.

Lactarius deliciosus north america

They also contain proteins that are beneficial for building our tissues, since they are the raw material of cells and tissues, and produce hormones, antibodies and nutrient transporters.    They also have carbohydrates, which are ideal for physical and mental development, because they are a source of energy. The amino acids in chanterelles build and maintain our muscle mass.
In this sense, toxic mushrooms are usually close to the edible ones in the Comarca del Noroeste. Among the poisonous ones, the lepiota is the most common and its effects are manifested between three and ten hours after eating it.
There is also a milk cap that causes diarrhea after eating it: lactarius chysorrheus. It is known as «false chanterelles» and differs from edible chanterelles in that it is white underneath instead of orange or purple, which is the typical color of these foods when they are fit to eat.

Perretxiko

Its stem is hollow and short, more or less cylindrical or slightly narrowed at the base. It has a granular structure: solid when it is very young, then it has hollow areas while remaining resistant. It is the same color as the cap but paler, with some superficial holes of a more intense color. It usually has parasites and then becomes fragile. The cap usually ranges between 4 and 16 cm. in diameter and its orange color is modified by concentric circles of reddish and pale shades. In its youth the cap is rolled at the edges and as it ages it flattens to evolve into an embudate form. The lamellae are of the same color, tight, thin and decurrent.
The different valuation with respect to its culinary quality may be due to the fact that its flavor varies with the soil where it grows, or that many times other very similar species are taken for chanterelles or specimens with many areas of greenish color are used because they are old, are mistreated or, most often, they are or were parasitized.

Mushroom

Its stem is hollow and short, more or less cylindrical or slightly narrowed at the base. It has a granular structure: solid when very young, then it has hollow areas while remaining resistant. It is the same color as the cap but paler, with some superficial holes of a more intense color. It usually has parasites and then becomes fragile. The cap usually ranges between 4 and 16 cm. in diameter and its orange color is modified by concentric circles of reddish and pale shades. In its youth the cap is rolled at the edges and as it ages it flattens to evolve into an embudate form. The lamellae are of the same color, tight, thin and decurrent.
The different valuation with respect to its culinary quality may be due to the fact that its flavor varies with the soil where it grows, or that many times other very similar species are taken for chanterelles or specimens with many areas of greenish color are used because they are old, are mistreated or, most often, they are or were parasitized.

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