Chanterelles collect even beginner mushroom pickers because they are easy to see and difficult to confuse with other mushrooms. And most importantly – these mushrooms are never wormy! Chanterelle season lasts from June to October, so there is plenty of time to try our recipes for tasty chanterelles.
What are chanterelles?
Chanterelles, because this is the botanical name of those mushroosm, is easiest to find in coniferous forests. Mushrooms grow in large groups, each with over a dozen pieces. They are collected from mid-June to October. They have a delicate aroma, are hard and, as not typical for mushrooms, pretty durable.
Chanterelles, like all mushrooms, are not for everyone
The nutritional value of the chanterelles is moderate, just like other mushrooms, but they are not – contrary to popular belief – completely worthless. They contain a lot of water and protein. They contain some vitamins D, E, C, B vitamins, beta-carotene and trace amounts of minerals (potassium, phosphorus, calcium, iron, zinc, fluorine, iodine, copper). They have few calories but are hard to digest.
The body’s response to mushrooms is individual. Due to the fact that they remain in the gastrointestinal tract for a long time, they should not be eaten by people with liver and digestive problems, small children and seniors. They must also be given up by people allergic to mushrooms.
Remember, even if you do not suffer from any ailments that are a contraindication to eating mushrooms, eating a large number of fried chanterelles with cream, especially before going to bed, will certainly not end well.
Chanterelles, stewed and fried…
The most delicious are fresh mushrooms with slightly blossomed hats. Dry mushrooms are cleaned and then quickly rinsed so that they do not soak up with water, and dried.
Fresh chnterelles are a great ingredient in soups, sauces, an addition to stewed meats, scrambled eggs, and pasta. They can be baked in shortcrust pastry and under béchamel sauce. Chanterelles stewed longer than other mushrooms, replenishing the secreted juice with water. You can add some butter and fried onions. Chanterelles are traditionally fried in butter.
Add salt after frying. Mushrooms salted earlier give off a lot of juice, which makes it difficult to fry. Mushroom dishes are best eaten the day they are cooked. They can be stored in the refrigerator for no more than 48 hours.