DRIED CHANTERELLES

Chanterelles (Cantharellus Cibarius), also known as Girolle, are funnel shaped mushrooms that are becoming relatively uncommon due to their popularity. They bear a slight resemblance to Horn of Plenty, being trumpet-shaped mushrooms, delicately ribbed, with ruffled caps shaped somewhat like cups about 1-6 inches wide, but are smaller, with varying colors from pale ivory to yellow, pale orange to golden brownish-gray in color rather than black, and have a compressed stem. Forked, deeply grooved gills stretch from the under cap surface onto the stem. Chanterelles are found in coniferous and hardwood forests of northern climes, found late spring to late summer in Europe and mid-summer to early winter in the USA. They are an uncultivated mushroom growing in clusters under broad-leaved trees, in damp, moss rich, calcarous woodland, and are difficult to find among the leaf litter yet they are the most available wild mushroom, and volumes exceed all other types. Beware of chanterelles that have become translucent - these are poisonous. Commercial harvesters are collecting it by the ton in Maine, California, and the Pacific Northwest, where they are often then shipped overseas. Available from late summer to early winter.

A traditional favorite, Chanterelles have a extraordinary flavor with a firm, fleshy, almost rubbery texture - very sought after for their wild mushroom nutty taste. If eaten raw they have a unique peppery spice flavor, which disappears when cooked. This is a wonderful mushroom for white sauces or egg dishes. With a fruity, apricot flavored aroma, Chanterelles go well with pork, chicken, rabbit, veal, Cornish hen, quail, and pheasant - whether used as a stuffing or a light sauce component. They are also wonderful with cream sauces, starches, and grains or can be sautéed in olive oil for a warm composed salad. The flavor of this mushroom is so delightful that it is best cooked with light seasonings so that the mushroom taste can be highlighted and appreciated. They are great sautéed in butter with onions or shallots. Chanterelles are best started on medium heat with a little extra virgin olive oil to help them release their liquid. The heat can then be turned up to saute them for 3 to 5 minutes. Many people prefer them as a side dish, the flavor undiluted by other tastes; nonetheless, they give an elegant color to sauces and the overall appearance of any dish. Chanterelles, with their appealing yellow coloring, are the only mushrooms that contain beta carotene and vitamin D. 1 pound fresh = 3 ounces dried.

 

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