Chanterelle Mushrooms for Sale
Fresh Chanterelle Mushrooms
Chanterelle, also called girolle, grows as soon the end of May, in the clear forests of oaks of the temperate countries. The main season occurs, in the summer, a few days after the stormy rains.
How long do chanterelles stay fresh?
When collected, Chanterelles can easily be stored in the fridge for three to four days. In this case, it is hardly fresh since most mushrooms often take longer to get to the store. Purchased chanterelles, on the other hand, should be consumed as much as possible on the same day or kept for a maximum of one more day in the fridge. Since you can not know how fresh they are, quick consumption is even more important. An already prepared mushroom dish or remnants of it should be cooled down for a maximum of one day in the refrigerator and use at the latest then.
Cleaning of chanterelles
Even if you want to temporarily store your collected chanterelles in the fridge, you must first clean them thoroughly. The reason for this is simple: chanterelles are often very dirty, and it becomes hard to remove the sand. Cleaning the chanterelles after their stay in the fridge will make this activity harder for you. The mushrooms will have then soaked with moisture from the refrigerator, so the dirt attaches itself more. An immediate cleaning saves you a lot of effort eventually.
Storage in the fridge
The cleaned chanterelles should be wrapped in a cloth, in a paper, a kitchen towel, vegetable compartment or 0 ° C compartment of your refrigerator before storage. If you want to hold for longer than a consider freezing: Blanch the clean mushrooms briefly in boiling, salted water and then dry them well. Now you can put it in a freezer at least minus 18 ° C. Here they last for at least a year.
The calories and nutritional information of chanterelles
Chanterelles is one of the lightest plants, so its calorie intake does not exceed 15 kcal / 100 g. Be sure to preserve the nutrients by controlling the addition of fat during cooking. It is rich in fiber (3 g / 100 g), thus it is good for the functioning of the intestines.
It has proteins of (2 g / 100 g), which is rare for a fresh vegetable. This mushroom contains a very important amount of minerals.
chanterelles contain potassium, phosphorus, iron with a high quantity of selenium. This nutrient, which enters into the composition of enzymes with antioxidant properties, is often lacking in our body. chanterelles contain vitamin D which is essential for bone development, E, which protects against premature aging of cells, and K, which promotes blood circulation.
Recipes of chanterelles
Warning: Don’t overcook any dish with chanterelles. Cook in a medium heat, to retain its water, then add some fresh herbs, a few rings of onions and butter, but above all, don’t put garlic since it is too powerful.
It can be cooked alone or mixed with other species, it accompanies white meat, roast pork, veal chop, etc.
300 g chanterelles (fresh mushrooms rather than preserved)
2 cloves garlic
Salt and pepper.
Clean the mushrooms and wipe them gently in a dry cloth. Put them in a frying pan, then heat the oil to fry the mushrooms for a few minutes, then drain them.
Break the eggs and beat them in a large bowl with the nutmeg, salt, and pepper. Peel and chop the garlic cloves.
Place a knob of butter in a pan, add the chopped garlic, then after a few minutes, pour the beaten eggs, stirring constantly, as the omelette must remain slobbered. Add the chanterelle mushrooms, fold the omelette, and apply some butter.
Arrange the extra mushrooms and finely chopped chives on the omelette and serve.
Chanterelle mushroom is a distinctively trumpet-shaped wild mushroom with a color that ranges from vibrant yellow to deep orange. These mushrooms are prized for their superb flavor and fruity aroma, said to be reminiscent of apricots.
Though mild, Chanterelles have a slight peppery edge which holds its own against other ingredients in soups, stews and other main courses. While tender, the texture is firm and not crumbly. Their fragrant aroma, fine flavor and pleasing texture make them one of the most versatile of all mushrooms and have earned them a well-deserved place in kitchens around the world.