Chanterelle mushroom
Chanterelle mushroom is suppose to be the most deliciousmushroom
This one found in Transylvania County in
September
Chanterelle mushrooms are found growing wild throughout the year, particularly during rainy seasons. The peak season for Chanterelle
mushrooms is in the fall.
Cantharellus cibarius, commonly known as the Chanterelle or Golden Chanterelle, is classified as a fungus.
Chanterelles do not discriminate in their "plant relationships". Their mycelial threads can be found intertwined with the roots of hardwood trees, conifers, shrubs and bushes. They specifically thrive on old, deep, leaf "litter". Unlike other wild varieties, insects and forest animals have little interest in Chanterelles.
Chanterelles are a dense and meaty, edible, wild mushrooms ranging in color from orange to gold. They have wavy, fleshy caps with ruffled false gills that flare upward along the stem forming an abstract tulip. Their flavor is nutty, emitting savory aromatics, especially when cooked. Entirely edible, the stem is chewier and more fibrous than the cap.
Wild mushrooms, such as the Chanterelle, are generally meatier and stronger in flavor than cultivated mushrooms. Chanterelle mushrooms should be kept very dry and refrigerated, and used within a week. Pair with pasta, butter or cream sauces, other wild mushrooms, cured meats and cow's milk cheese,
onions and garlic. May be served sauteed or roasted in vegetable side dishes, or pickled. Chanterelles are very sponge-like, so be careful not to waterlog them as it will be difficult to allow their best attributes to shine if they become too wet.
As wild mushrooms are difficult to harvest, often rare and command high prices, drying helps prolong their life and makes them more readily available outside of their often short season.
Dried chanterelles maintain a firm texture when reconstituted. The cap is wavy and curled, due to the drying process. What was once a golden orange color when fresh has deepened to colors of earth and rust. Their aroma and flavor is savory and fruity, often reminiscent of stone fruits like apricots and peaches.
It is recommended that chanterelles, once dried, are turned to powder form as when they reconstitute they have an inherently chewy texture. Slow roasting may improve the texture and it will soak up companion ingredient's flavors.
This one found in Transylvania County in
September
Chanterelle mushrooms are found growing wild throughout the year, particularly during rainy seasons. The peak season for Chanterelle
mushrooms is in the fall.
Cantharellus cibarius, commonly known as the Chanterelle or Golden Chanterelle, is classified as a fungus.
Chanterelles do not discriminate in their "plant relationships". Their mycelial threads can be found intertwined with the roots of hardwood trees, conifers, shrubs and bushes. They specifically thrive on old, deep, leaf "litter". Unlike other wild varieties, insects and forest animals have little interest in Chanterelles.
Chanterelles are a dense and meaty, edible, wild mushrooms ranging in color from orange to gold. They have wavy, fleshy caps with ruffled false gills that flare upward along the stem forming an abstract tulip. Their flavor is nutty, emitting savory aromatics, especially when cooked. Entirely edible, the stem is chewier and more fibrous than the cap.
Wild mushrooms, such as the Chanterelle, are generally meatier and stronger in flavor than cultivated mushrooms. Chanterelle mushrooms should be kept very dry and refrigerated, and used within a week. Pair with pasta, butter or cream sauces, other wild mushrooms, cured meats and cow's milk cheese,
onions and garlic. May be served sauteed or roasted in vegetable side dishes, or pickled. Chanterelles are very sponge-like, so be careful not to waterlog them as it will be difficult to allow their best attributes to shine if they become too wet.
As wild mushrooms are difficult to harvest, often rare and command high prices, drying helps prolong their life and makes them more readily available outside of their often short season.
Dried chanterelles maintain a firm texture when reconstituted. The cap is wavy and curled, due to the drying process. What was once a golden orange color when fresh has deepened to colors of earth and rust. Their aroma and flavor is savory and fruity, often reminiscent of stone fruits like apricots and peaches.
It is recommended that chanterelles, once dried, are turned to powder form as when they reconstitute they have an inherently chewy texture. Slow roasting may improve the texture and it will soak up companion ingredient's flavors.
