Directions
“Chanterella” is a mushroom known for its nutritional values, and more and more often you can find it on the menu of many restaurants around the world as a real delicacy.These fleshy mushrooms have a yellowish color and you can pick them in the summer period in wet soil around a pine forest, from June to October depending on the humidity and usually after heavy rains.
Chanterelle has great nutritional values, such as vitamins (B1, B6, vitamin D, riboflavin, niacin, folic acid), then minerals (calcium, iron, magnesium, phosphorus, zinc and sodium), proteins, carbohydrates, fiber and essential saturated fats acids.
These mushrooms are a rich source of beta-carotene and vitamin C, and just one fact is that they contain three times more beta-carotene than carrots and have a nutritional value of 32 calories.
Chanterelles are very useful against viruses, bacteria and parasites.
Due to the antibacterial properties, they help against bacteria that can cause food poisoning.
Preparation and Storage
Since these are forest mushrooms, they need to be cleaned well before consumption, and this can be done with a dry method, i.e. with a brush to remove dirt and soil from them, similar to truffles, so that they do not absorb water and to retain the taste.
The second way is to put the mushrooms in a large bowl, sprinkle them with salt and pour boiling water over them. Then mix them with a large spoon so that the dirt remains at the bottom and repeat this several times until you are sure that they are completely clean.
Chanterelles can be consumed fresh, dried, pickled with sour taste or frozen.
It is best to keep them fresh in the refrigerator for up to 7 days after harvesting, or you can dry them in the sun for 3 to 5 days until they darken.
After harvesting, you can freeze this mushroom and, without thawing, fry it completely in olive oil on high heat, just like boletus.
They are easy to prepare and due to their unique taste, they are excellent as a side dish with pasta.
I suggest two variants for the preparation of chanterelles, both of which are prepared in 5 to 10 minutes in an easy and quick way, with the difference being in the serving.
Polenta with Chanterelles
200 grams of chanterelles
150 grams of polenta
150 ml of water
1 tablespoon of butter
2 tablespoons of olive oil
2 tablespoons of Parmesan cheese
fresh/dry thyme
salt and pepper
In a pan with olive oil, add the cleaned mushrooms and fry them well until they get a golden-yellow color and darken a little. Remove the fried mushrooms and in the same pan add the butter to melt and add the polenta, mix briefly until the ingredients are combined, add fresh thyme and cover with water.
Mix until the ingredients are combined or for a few minutes, and you get the desired consistency.
At the end, add the freshly grated Parmesan cheese, pepper and salt to taste and remove from the heat. Serve on a plate, first of the prepared polenta and spread the fried mushrooms on it.
Decorate as desired, sprinkle with black pepper and a little grated parmesan.
Toast with Avocado and Chanterelles200 grams of fried chanterelles
1 avocado
1/2 chive thinly sliced
fresh parsley, mint leaves
salt and pepper
1/2 lemon juice
4 pieces of baguette
olive oil for toasting
Fry the mushrooms in olive oil, then prepare a few slices of thinly sliced baguette or bread of your choice. Cover each piece with olive oil on both sides, sprinkle with a little salt and pepper and bake in a pan until they get a nice golden brown color and become crispy.
Mash the avocado with a fork and add lemon juice from half a lemon.
Spread the mashed avocado on top of each toasted bun and add mushrooms on top.
Garnish with thinly chopped chives, parsley and mint leaves, sprinkle with pepper and salt to taste and grate some parmesan cheese.
Easy, quick, nutritious and healthy meals.
Have a good appetite!
