Seasons/Availability
Chanterelle mushrooms are available year-round, with a peak season in the fall.
Selection
When selecting Chanterelle mushrooms, look for firm, dry specimens that are not slimy. Avoid any mushrooms that have a soft or hollow feel as this is an indication of age.
Storage
Chanterelle mushrooms should be refrigerated in a paper bag and will keep up to five days. Never store them in plastic as they need air circulation to prevent spoilage. If needed, they can also be frozen for up to six months.
Usage Tips/Preparation:
Chanterelles should be cleaned with a damp cloth or brush before cooking to remove any dirt or debris. They can then be cooked with butter over medium heat and seasoned with salt and pepper. Chanterelles are also commonly eaten raw, added to soups and stews, used as a topping on pizzas and salads, or stuffed into sandwiches. They can be sautéed with garlic and onions as an accompaniment to meats or added to pasta dishes for added flavor.
Nutritional Value
Chanterelle mushrooms are high in vitamins B1, B2, B3, and C as well as zinc, iron, potassium, magnesium, phosphorus, copper, chromium and selenium. They are also rich in antioxidants that help fight free radical damage in the body.
Risks
Although generally safe to consume when cooked properly in moderation, chanterelle mushrooms can cause allergic reactions in some individuals. It is important to seek medical advice before consuming these mushrooms if you have any food allergies or sensitivities. Additionally, avoid eating raw chanterelles as they may contain toxins that are destroyed by heat.
Other Names
Cantharellus cibarius (scientific name), girolle (French).
Chanterelle mushrooms are an excellent addition to many dishes because of their unique flavor and nutritional value. With proper storage and preparation, they can be enjoyed safely for a delicious and nutritious meal.
