Chanterelles

Introduction

Countless common and dialectal names attributed to Cantharellus cibarius: chanterelle, cockerel, chanterelle, gialletto, garitula etc. For those who do not know what we are talking about, we will immediately give a brief explanation: chanterelles are precious mushrooms, distinguished by their particular flavor, wavy shape and almost unmistakable orange, golden or amber color. Among the numerous varieties of mushrooms, chanterelle stands out for its particular preciousness, which goes well with many dishes, including meats, risottos and pastas.
In any case, being mushrooms, chanterelles must be eaten very fresh, since due to rapid rot they could release toxic substances, dangerous for the organism.

The Cantharellus cibarius, however, it is considered one of the safest and most harmless mushrooms of all, together with the champignon and the porcino.

Botanical description

Chanterelles are easily distinguished from other varieties of mushrooms: the unmistakable characteristics are attributed in particular to the color of the mushroom, amber and golden, which paints the whole chanterelle from stem to cap. Cantharellus cibarius it has a rather stocky, thin, often not particularly long stem, which ends with a very small cap, with a soft, wavy and irregular shape. The external surface of the mushroom is smooth and the margin is different from chanterelle to chanterelle.
The underside, com "is typical of mushrooms, is warty, characterized by marked and clear folds (pseudolamellae).
More than pulp, it would be more correct to speak of meat chanterelle: it is quite firm, white and spongy, with an unmistakable flavor.

Natural habitat

Chanterelles love to grow in humid and cool environments, especially near coniferous and deciduous trees. In general, chanterelles do not grow solitary, rather they are often found in small groups arranged in an elliptical or circular way.

Generality

Chanterelle is unique in its species, not only for its shape and botanical characteristics, but also and above all for its smell, taste and consistency: not surprisingly, the quality of this mushroom is appreciated practically everywhere, so much so that it is often evaluated even higher. to that of the porcino.
The raw chanterelle does not have a particular smell, given off during cooking: pleasant, intense and particularly aromatic. The flavor is sweet and particular, and is so intense and full that it is considered the "mushroom parsley", as it is used to embellish and flavor other mushrooms with a less decisive character.

Cooking method

Chanterelles lend themselves to numerous recipes: the mushroom must be eaten very fresh and must always be cooked, unlike other mushrooms even eaten raw.
The classic preparation of chanterelles is clearly cooking in a pan, after careful cleaning, washing and drying: in this way, cooked together with extra virgin olive oil, parsley, pepper, salt and - for those who like it - garlic, chanterelle is suitable to prepare delicious pasta and side dishes, but chanterelles can also be prepared in oil or pickled. On the market, chanterelles are also found dried.

Summary

Chanterelles: TO FIX THE CONCEPTS

Chanterelles: nomenclature Common and dialectal names: chanterelle, cockerel, chanterelle, gialletto, garitula etc.
Botanical name: Cantharellus cibarius Chanterelles: general characteristics Precious mushrooms, distinguished by their particular flavor, wavy shape and almost unmistakable orange, golden or amber color Chanterelles and phytotherapy In phytotherapy, → chanterelles are not used, appreciated purely in the culinary field, for their intense but at the same time delicate flavor Chanterelles: botanical description

• Stem: rather stocky, thin, often not particularly long
• Hat: very small, with a soft, wavy and irregular shape
• Color: amber, golden
• External surface: smooth
• Margin: non-compliant
• Under side: warty, characterized by marked and clear folds (pseudolamellae)
• Pulp (chanterelle flesh): firm, white and spongy
• Growth: Chanterelles are often found in small groups arranged in an elliptical or circular way

Chanterelles: natural habitat Humid and fresh environment, near coniferous and deciduous trees Chanterelles: peculiar characteristics Smell of raw chanterelle: not particular
Smell of cooked chanterelle: pleasant, intense and aromatic
Taste: intense and full → mushroom parsley Chanterelles: preparation and cooking

• Cleaning, washing and drying → cooking in a pan with oil, parsley, pepper, salt and garlic
• Chanterelle in oil
• Pickled Chanterelle

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