Chanterelles – mushrooms that are worth eating. Recipes with chanterelles

Proven content

Chanterelle – a mushroom with the proper name of the edible chanterelle appears in June. Other names for this mushroom are: caterpillars, foxes, foxes, crow’s feet, or stalks. Sometimes the chanterelle is called the “Jewish mushroom” because it is kosher, and thus can be eaten by orthodox Jews who respect the laws relating to food and the methods of their preparation. Chanterelle is a very valuable mushroom.

Chanterelle – characteristics of the mushroom

Chanterelles are very characteristic mushrooms, their color is yellow, going from pale yellow to rusty yellow. The young peppercorn has convex caps that become larger and concave. “Adult” chanterelles have a funnel-shaped, wavy hat shape. The stem of this mushroom tapers downwards and is slightly lighter than the cap. Inside, the chanterelle is fleshy, light and sandy.

Chanterelle grows on sandy soils covered with pine or spruce needles, it can be found in mixed forests in thick moss. Their season of occurrence is the period between June and October and is conditioned by the level of humidity in the forest. Chanterelles, like other mushrooms, bear fruit fastest on warm, humid days.

It is worth remembering that hen has its inedible counterpart, it is the orange fox, called the false chanterelle, has denser gills and darker fruiting bodies. Is it really poisonous? Some people believe that you need to eat a lot of these mushrooms to experience digestive problems.

See also: Can you give mushrooms to a child?

Chanterelle – nutritional values

Chanterelles contain many valuable nutrients, although 90% of them are they consist of water. Chanterelle is a very healthy mushroom variety, it has:

1. vitamins: vitamin B1, riboflavin, niacin, vitamin B6, folic acid, vitamin D;
2. minerals: calcium, iron, magnesium, phosphorus, potassium, sodium, zinc;
3. nutrients: proteins, carbohydrates, fats, including essential saturated fatty acids, fiber.

Chanterelles are a better source of beta-carotene than carrots or tomatoes. They are a rich source of thiamine, vitamin B1, which is as much in chicken as in baker’s yeast. The nutritional value of chanterelles is 32 kcal.

Chanterelles have antibacterial properties against bacteria that cause food poisoning and against staphylococcus aureus.

Chanterelles, despite their good composition, do not have much nutritional value. Protein accounts for 9,9 percent. chanterelle dry matter and is highly digestible, but it is less than in plants. In addition, chanterelles are difficult to digest, because their cell walls contain chitin, which causes this fungus to remain in the digestive system, their consumption is not recommended to children under 7 years of age, the elderly and people with liver problems.

Be sure to read: How to safely pick mushrooms?

Chanterelles – the name

Chanterelles, or more precisely, chanterelles (Cantharellus cibarius Fr.) are known as vixen, caterpillars, foxes, gouts, or chicken legs. An interesting fact is that chanterelles are also said to be a “Jewish mushroom”. This is due to the fact that these mushrooms are not attacked by insects, so it can be concluded that they are kosher mushrooms and therefore can be eaten by Orthodox Jews.

Chanterelles – health properties

Chanterelles are worth using when fighting bacteria, parasites or viruses. This is due to the presence of hitinmannosis in their composition, i.e. a substance responsible for combating all kinds of worms and damaging the eggs of parasites. In addition, chanterelles also contain trametonolinic acid, which is used in the treatment of liver problems.

According to research, chanterelles have antibacterial properties against Bacillus cereus, which is responsible for food poisoning, or Staphylococcus. aureus (golden staph).

However, you should know that Hitinmannoza and trametonolinic acid are sensitive to high temperatures (above 55 degrees) and to table salt. Therefore, if we want to use these advantages of chanterelles, dry them in the sun for about 3 to 5 days, until they turn dark (it is important that we hide them at night at home).

Instead of the sun, you can use an oven or a mushroom dryer for this purpose, but remember not to exceed the temperature of 50 degrees Celsius. After drying the mushrooms, we should grind them in a grinder and store in a tightly closed glass container in a dark place and use as a sprinkle on our sandwiches.

In addition to the above-mentioned properties, chanterelles have many other advantages that can positively affect the health of our body. Because these mushrooms are abundant in terms of iron content, which is desired by our body, especially the brain. Adequate blood circulation affects the proper functioning of the brain (iron supports the supply of oxygen in the body and it is about 20% of oxygen from the blood that our brain uses), as well as the formation of new neural connections, which reduces the chances of developing disorders such as dementia or Alzheimer’s disease.

In addition to iron chanterelles also contain large deposits of copper, which is a very important ingredient responsible for regulating the activity of many enzymes involved in the processes that determine life. For example, copper is called a cofactor, i.e. it is necessary for enzymes containing this element so that they can catalyze specific chemical reactions. Enzymes participate in processes such as: iron metabolism, production of cellular energy, detoxification of free radicals, and the formation of connective tissue (collagen), catecholamines and melanin.

When the amount of copper in our diet is too low, it can lead to various neurological disorders (e.g. lack of concentration, delayed mental development, memory disorders), but also problems with hair and nail growth, hematological and metabolic disorders (hypercholesterolaemia). A decrease in the amount of copper in the body increases the chances of infection, degenerative changes in joints and bones, as well as a decrease in skin elasticity.

Few realize that chanterelles can also have a positive effect on the treatment of type 2 diabetes due to the content of vitamin D, which in turn is an essential ingredient in the fight against this disease. According to experts, vitamin D can improve insulin sensitivity, beta cell function, and inflammation of the entire body. Further experiments have shown that thanks to the drying process of mushrooms, the amount of this vitamin in them increases many times.

Let’s not forget that untreated type 2 diabetes can lead to many very serious problems, such as nerve damage, eye damage, blindness, heart disease and kidney failure.

The faucet can be added to the list of pro-health effects influence on the reduction of acne and the overall improvement of the health of our skin. This is due to the vitamin B3 content in these mushrooms. Niacin reduces skin inflammation, irritation and redness.

At the same time, chanterelles, like many other mushrooms, contain large amounts of vitamin B2, i.e. riboflavin, which reduces headache attacks. It is especially important for people struggling with severe headaches, but also with migraines. Studies conducted in this direction on 55 people showed that those subjects who took doses from 200 to 400 mg of riboflavin had much less migraines and headaches compared to those who received only placebo.

In addition, chanterelles contain a lot of vitamin B5, i.e. a vitamin that reduces stress and other serious mental problems, such as anxiety or depression. Vitamin B5 affects the regulation of glucocorticotropic and sex hormones, the disturbed balance of which in our body is important when it comes to our mental state. Chanterelles, thanks to the content of not only vitamin B3, but also other B vitamins, become an element of our diet worth considering.

Chanterelles are also great for relieving symptoms that occur during PMS (PMS). This is due to the manganese content in chanterelles, which is able to reduce symptoms such as depression, mood swings, headaches and irritability. Consuming foods rich in manganese, such as chanterelles or mushrooms, is especially recommended for women who suffer from severe PMS symptoms, but also for everyone in the menopausal period.

In addition, thanks to the high content of fiber, which plays an important role in the digestive process, and high protein content with a small amount of fat, chanterelles are an ideal component of a slimming diet. It is worth knowing that they also have a low glycemic index, i.e. there are no contraindications for people who have problems related to sugar to eat them. Thanks to them, we will not have problems with overweight or obesity.

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Chanterelles – preparation of mushrooms

We must not forget that the chanterelles should be cleaned before consumption. It would be best to do the so-called the dry method, i.e. with a brush, thanks to which the mushrooms do not soak up water and change their taste. Unfortunately, this method is quite laborious, especially when the mushrooms are large and small.

To deal with this, many cooks recommend putting mushrooms in a large bowl, then sprinkling them with salt and pouring freshly cooked water over them. In the next stage, we should mix them with a large spoon, it will make the sand, as well as other impurities, fall to the very bottom. To be sure that the taps are surely clean, we can repeat the whole process a few more times.

Check it out: Alder mushroom – appearance, symptoms of poisoning

Chanterelles – recipes for dishes with chanterelles

Chanterelles can be eaten fresh immediately after picking or as dried or pickled mushrooms. Chanterelles are perfect as an addition to dishes, in scrambled eggs, in roast meat sauces, in vegetable soups. As a separate dish, they will definitely work well with pasta.

The ingredients necessary to prepare two servings are:

1. 250 g of chanterelles,
2. 120 g of any pasta,
3. half a small onion,
4. 2 cloves of garlic,
5. 2 tablespoons of olive oil,
6. 1 tablespoon of butter
7. chopped parsley – amount depending on your taste,
8. 80 ml of cream 30%,
9. grated parmesan cheese,
10. salt, wash to taste.

The pasta should be cooked al dente. Mushrooms should be washed thoroughly and cut into slices, onion and garlic into cubes. To the onion and garlic fried in butter and oil, add the chanterelles, fry until golden brown, season with salt and pepper, add cream and parsley, and then the pasta, mix everything. The dish can be sprinkled with grated Parmesan cheese.

It will also be a good idea to make chanterelle sauce, which is great for meat, pasta or rice, for example.

To prepare it, we will need:

1. 200 g of fresh chanterelles or frozen chanterelles
2. 2 garlic cloves
3. 1 onion
4. ½ glass of cream, 30%
5. 2 tablespoons of wine vinegar or lemon juice
6. Salt and pepper

At the very beginning, fresh or thawed chanterelles must be thoroughly washed in a strainer or colander. Then we dry them on paper towels and chop them (we can also leave them whole). Then, over medium heat, fry the onion and garlic until the former turns golden. Then add our mushrooms and fry everything together for about 7 minutes. Finally, add a little vinegar, lemon juice and season everything with a pinch of salt and pepper. After stirring, fry for a few more minutes and it’s ready.

Another of the great and very easy to prepare recipes for the consumption of cock is using them as an addition to scrambled eggs. To prepare it, we will need:

1. 200 g of chanterelles
2. 6 eggs
3. 1 onion
4. 1 tablespoon of clarified butter
5. Salt and pepper
6.  Parsley

We start peeling and chopping the onions, then thoroughly wash the chanterelles in a strainer or colander and dry them on paper towels. In the next stage, put the butter in the pan and fry our onion and chanterelles on it for about 8 minutes. Remember to mix everything all the time and watch if the onion no longer changes its color to golden. Finally, season with a pinch of salt and pepper and add the eggs. Fry until the eggs are solid. We can serve scrambled eggs after sprinkling them with parsley.

Chanterelles – storage

In order to prevent the development of microorganisms that are dangerous to the body and produce various toxins, they must be properly stored. They should be stored at 5 ° C for 7 days or at 18 ° C for 2 days. The best way, of course, is to dry the mushrooms, but freezing them is also a good idea.

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