Description of the chanterelle
Small mushroom shaped funnel, recognizable by its color ranging from pale yellow to egg yolk, chanterelle is one of the most sought after mushrooms . Its refined taste, its firm and crunchy texture make it a delicacy in many preparations of gourmet tables. With a hat with a diameter of 4 to 10 centimeters and wound, a hymenium (membrane below the hat) striated, and a foot 4 to 7 centimeters high, the chanterelle is popular for its ease of distinction in the woods . Its fruity flesh is most often reminiscent of plum and apricot. Chanterelle grows heavily in coniferous forests after abundant rains favorable to it.
Chanterelle source of fiber
Like all mushrooms, chanterelle is rich in water. It remains, despite this, an excellent source of necessary nutrients. Chanterelle contains a massive amount of different carbohydrates in the form of soluble fiber (almost 5% of its composition) and resistant enzymes . They are ideal in the regulation of the intestinal transit and in the prevention of various cancers: the fibers of fruits and vegetables being recognized to favor the protection of the digestive system and the colon. Highly appreciated by vegetarians, the chanterelle ideally compensates for meals without meat.
Minerals and vitamins of the chanterelle
The characteristic color of the chanterelle is explained by the presence of carotenes : natural pigments present in many plants and recognized for their antioxidant actions. Low in calories, the chanterelle has 12 per 100 grams, it contains no lipid and essentially protein: it is ideal for people wishing to follow a balanced diet while enjoying the flavor of the mushroom. A source of vitamin B3 (also known as vitamin PP), chanterelle is involved in DNA formation, contributing to better growth and normal development. Fungi, in general, are excellently provided with vitamin D. It is essential for bone and dental formation by allowing the fixation of calcium. Prefer wild chanterelles that contain a greater amount of vitamin D than cultured mushrooms.
Choose and consume the chanterelle
Present on market stalls generally at the end of the summer until autumn, the chanterelles are mainly from the Hexagon. They can also be offered year-round if they come from Eastern Canada or Canada. If you are a hiker, do not hesitate to go picking the chanterelles two or three days after heavy rains followed by sun to be sure to find. If in doubt, present the fruit of your picking to a pharmacist who will tell you the edible mushrooms. Like all mushrooms, avoid underwater for cleaning: ideally brush them gently with a damp cloth or a soft brush to remove soil residues. They keep for up to 3 days in the refrigerator and do not support the freezing which makes them rubbery when cooked. Drying them (in the sun or in the oven at low temperature) or keeping them in vinegar allows them to be consumed all year long. Fresh, they are eaten in simple pan-fried with garlic and parsley, omelette or simmered dishes to keep all their firmness and their benefits. Before cooking, it is necessary to blanch for a few seconds in boiling salted water and then drain. They can even be eaten raw if they are freshly picked.
