Chanterelles are one of the first mushrooms appearing in the season in our woods.

The season lasts from June to October. They are common in both leafy and coniferous forests of temperate climatic zone of Northern hemisphere and in Australia. In Poland chanterelles are very numerous, but in some countries, for example in Germany, they are disappearing because of acid rains. Mushrooms pickers like them a lot due to the easily visible yellow colour and growing in groups.

Collected chanterelles can be stored in a few ways. The best method is freezing, because it retains their structure and aroma, but you must remember to blanch them prior to freezing, otherwise they become bitter. They can be also dried or marinated, but these techniques result in loss of quality and taste of chanterelles.
Chanterelles are not a good source of nutrients, but they don’t present as bad as other fungi. They contain mostly water (90 %) and the rest are proteins, carbohydrates and fats. They are low-calorie (38 kcal in 100 grams), but have much fiber, so we can consider them as a dietary product. They are relatively high in exogenous amino acids, vitamins C, D and from B group, iron, potassium, zinc, manganese and copper.

Restaurant all over the world serve the chanterelles as a delicacy because they are simply delicious. The taste is incomparable, its delicate and slightly peppery. It is easy to prepare them, 10 minutes of cooking or frying is fairly enough, because longer cooking makes them become chewy. Many popular usages of chanterelles include scrambled eggs with the fungi, cream sauce, soup, filling to dumplings or tarts. They add character to vegetarian dishes, but also suit meat and fish well.

In summer Verres en Vers especially recommend roast halibut fillet with aromatic chanterelles! Bon appétit!

 

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