funnel chanterelle
Cantharellus tubaeformis
Funnel Chanterelle or more commonly known as Marron chantarelle or Cantherelle grise are small to medium sized and can weigh up to two pounds. They are spherical in shape with a wavy cap that connects to a dense stem. The hat is smooth, fine and light brown with irregular, uneven brims that are thick and blunt, tapering 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 chewable with a velvety consistency and have a woody, earthy flavor with a hint of mild pepper.
PREPARATION
Chanterelles are best suited for cooked applications such as baking, sautéing and boiling. Before cooking it is important to clean the mushrooms, but do not soak them in water as they may become soggy. They should be brushed with a mushroom brush, paper towel, or other small brush to remove debris from the funnel. Commonly, chanterelles are sautéed in butter and herbs and served as a separate side dish, stuffed into pasta, layered on a roast beef sandwich, or served with lightly spiced vegetable dishes, meats and soups. They can also be cooked in stews, used in broths, chopped into fillings, pickled or dried for extended use, or fried for a crunchy appetizer. Chanterelles pair well with goose, grilled fish, steak, bacon, eggs, carrots, celery, radicchio, onion, shallots, herbs and spices such as sage, rosemary, tarragon, marjoram, dill, thyme, parsley, saffron, barley, polenta, wild rice, brandy, white wine, beef stock, cream, and potatoes. They will keep for a few days if stored unwashed in a paper bag in the refrigerator.
Chanterelles are highly nutritious with an appealing taste and offer promising foods for improving human health and preventing 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, phenolic and indole compounds, and selenium. One of the health benefits of Chanterelle mushrooms is that they contain pyrogallol, flavonoids and polysaccharides that have important wound healing and anti-inflammatory properties, thus aiding in epidermal repair, increased collagen production and wound healing.
Other Names
- Funnel Chanterelle (Dutch)Trompetenpfifferling (German)Cantherelle grise (Dutch)Cantharellus tubaeformis (Latin)Marron Chantarelle (French)
