Chanterelle
Quebec mycologists confirm that the chanterelle
mushroom grows in the hardwood and pine forests of temperate
regions. The chanterelle is simply delicious and very prized by
connoisseurs.
The chanterelle is shaped like the upturned horn of a
trumpet with wavy edges (not gills) on a short stalk. It can reach
up to 10 centimetres in length. Depending on the variety, it can
range in colour from yellow to orange, to white, to grey or even
black.
The flesh of the chanterelle is firm and yellowy-white and tastes
peppery and slightly of apricot or other fruits that affect the
colour of the mushroom. Chanterelle mushrooms are excellent in
omelettes and quiches and pair very well with rabbit and
veal.
The chanterelle is often found dehydrated.
- Look for chanterelles that are fresh and have a spongy, firm and fleshy cap. Translucent chanterelles are toxic.
- Chanterelles are generally clean enough that they can simply be brushed lightly. If they require more cleaning, wash quickly under running water, do not soak or they will quickly become waterlogged.
- To rehydrate dried chanterelles, cover with lukewarm water and steep for an hour.
- Chanterelles are delicious grilled, sautéed as a side dish or in soups, sauces or omelets.
Chanterelles are available year-round in the produce section of your METRO supermarket.
Low in energy, the chanterelle is rich in potassium and iron.
Fresh chanterelles can be stored for about one week in the refrigerator. Dehydrated mushrooms should be stored in a cool, dark and dry area.