Cantharel
Chanterelle Cibarius
Chanterelles or better known as Girolle are small to medium in size, can weigh up to two pounds and are bulbous in shape with a wavy cap that connects to a dense stem. The hat is smooth, delicate and golden-orange with irregular, uneven brims that are thick and blunt and taper downwards. Under the cap, the gills have forked ridges with blunt edges and these ridges run down the matching golden-orange, stout, thick, and stout stem. When the mushroom is broken in half, the flesh is pale white and has a fruity aroma with notes of apricot and peach. When cooked, Chanterelles are chewy with a velvety consistency and have a woody, earthy flavor with a hint of mild pepper.
PREPARATION
Chanterelle mushrooms are best suited for cooked uses such as sautéing, boiling and frying. Wild mushrooms, such as the chanterelle, are generally meatier and stronger in flavor than farmed mushrooms and do well in pasta served in butter or cream sauces, sautéed with other wild mushrooms, or cooked and served with cured meats, cow's milk cheese, or onions and garlic. They can also be served over rice, pickled, baked in profiteroles or biscuits, layered in burgers, mixed into stews or soups, or baked in a Quiché. Chanterelles are very spongy, so be careful not to get them too wet, because getting them too wet will have a hard time showing their best qualities. Chanterelles pair well with meats such as chicken, pork, veal, rabbit, quail and eggs, seafood such as oysters, scallops and shrimp, spinach, radishes, artichokes, coleslaw, parsley, marjoram, bay leaves, garlic, onion, shallots, pine nuts, chicken stock, white wine, dry sherry, red wine vinegar, and Parmesan cheese. They will keep for up to a week if kept in a very dry container in the refrigerator.
Chanterelle mushrooms are highly nutritious with an appealing taste and offer promising foods for the improvement of human health and the prevention of disease. It is a good source of carbohydrates, amino acids, unsaturated fatty acids, fiber and vitamins, minerals, ascorbic acid, low fat and low energy content. It also contains carotenoids, tocopherols, vitamin C, vitamin D known, with ergocalciferol, flavonoids, sterols, phenols, indole compounds, and selenium. One of the health benefits of Chanterelle mushrooms is that they contain pyrogallol, flavonoids and polysaccharides that possess important wound healing and anti-inflammatory properties, thus aiding in epidermal repair, increased collagen production and wound healing.
Other Names
- Girolle / Girole(French)Cantharellus cibarius(Latin)Pfifferling(German)Cantharel(Dutch)Golden Chanterelle
