Description
A LA CARTE
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🐝 Supplier / Place Of Origin：Imported Vegetable And Fruit Series / France
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🌱 Supplier Products：
🛍 Product Information：
Binomial Name：Cantharellus cibarius
Chinese Name：雞油菌
Other Names：Girolle | Chanterelle (雞油菌)
Product Description：Chanterelles are common in northern Europe, Mexico in North America, Kashmir in the Himalayas in Asia, and Zambia in Africa.
Wild edible fungi have been famous since ancient times and have been eaten in Europe for hundreds of years. They are also produced in North America, Africa, China, and even Australia.
Nature and flavor: sweet, cold in nature. Morphological characteristics: Fruiting bodies are medium in size. The cap is 3-10cm in diameter, trumpet-shaped, fleshy, egg-yellow, flat at first, then gradually concave, with flap-like edges that roll inward. The fungus has thick flesh and is egg yellow. The gills are sparse and narrow, with transverse veins and bifurcations, extending downward to the stipe. The stipe is cylindrical, light egg yellow, 2-8cm long, slightly thinner at the base, smooth and solid inside. The spores are colorless, smooth, cylindrical, and contain several oil droplets. Ecological habits: Born on the ground in broad-leaved forests or coniferous forests in summer and autumn, solitary or in groups. Form ectomycorrhizae with spruce, fir, beech, hornbeam, etc.
Nutritional ingredients: The fruiting body contains isoleucine and other amino acids, polysaccharides, multiple vitamins and cantaxanthin. Therapeutic value: Fruiting bodies have the effects of improving eyesight, lungs, and stomach. Regular consumption can prevent vision disorders, exophthalmos, and night blindness. It can also fight respiratory and digestive tract infections. It is also reported that this product has a certain inhibitory effect on cancer cells.
Distributed in Jilin, Jiangsu, Anhui, Shandong, Fujian, Guangdong, Sichuan, Yunnan, Shaanxi and other regions in China. and Japan, Europe, and North America.
Color varies from yellow to dark yellow. If a mushroom's cap is damaged, red spots will appear. Chanterelles have a light apricot aroma and aroma.
Chanterelles remain a wild mushroom because they are not easy to grow. They are a mycorrhizal mushroom, which means they have a symbiotic relationship with trees growing nearby, particularly pine, Douglas fir, and hemlock spruce. Some chanterelle species also grow alongside oak, beech, maple, and other trees.
Variety：The golden chanterelle is one of the most popular and prolific wild mushrooms, growing in Europe (cibarius) and North America (fomosus, elenensis, phasmatis, appalachiensis, latetius, etc.). Amazingly, there are over 40 different species found across North America.
Chanterelles (bright orange) and chanterelles (gold)
Cantharellus persicinus (pink)
Supply Season：In the European distribution area, it is usually harvested in the late summer to the end of autumn.
Storage Method：
#Should Be / Avoided：
There are no literature reports.
*Edible Compatibility：
Their mild, nutty, almost apricot-like flavor makes them versatile in the kitchen. Many say that it is better to prepare them simply: fried in butter or in a cream sauce and served with chicken or egg dishes. Use in dishes that don't need to compete with strong flavors.
Cooking Skills：Chanterelles are a common edible and beloved mushroom. Chanterelles are used in many culinary dishes and can be preserved by drying or freezing. The oven should not be used when drying as it can make the mushrooms bitter.
Fresh chanterelles have a delicious aroma that is not inferior to that of truffles, and have a smooth and plump taste. They can be fried, baked, cooked with soups or clear soups with eggs, various meats or vegetables. They are only available when they are in season in the place of production. Delicious food. Sometimes the output is relatively small, and most of them are purchased by restaurants, and it is not easy to find it for sale in local markets. When it is abundant, some people dry it and make it into dry goods. This type of fungus that is symbiotic with forest trees is currently difficult to cultivate artificially. After the production season, only dry food is available. Dry goods are also shipped to areas where chanterelles are not abundant, such as Taiwan, where you can find them in supermarkets or high-end restaurants that specialize in imported goods. Currently, canned chanterelle soup imported from Europe can still be seen in Taiwan.
Pre-cooking treatment: Use a small brush to sweep away the floating mud attached to the mushroom surface and bottom, use a knife to cut down from the cap to the stipe until the stipe is clean, remove the fungus feet, and cut into small pieces. The edible part is the fruiting body of the chanterelle. This product is a world-famous edible fungus. The taste is fresh and the meat is tender, with a rich aroma and a fruity aroma. It can be used as a single ingredient, or it can be combined with various vegetables and meats to make various delicacies.
Notes：The gills of chanterelles are different from other mushrooms. There is no obvious boundary between the gills and other parts of the cap, and there is no obvious difference in texture and structure. They are folds produced by the bulge on the back of the cap. , the bifurcated folds extend to the stipe. Scientists call the gills of chanterelles "false gills"
gills), pseudogills are the most important identification feature of chanterelles.
Dish：
Scrambled eggs with yellow mushrooms, cream soup with yellow mushrooms, stewed chicken with chanterelles, and stir-fried pork liver with chanterelles.
Chanterelles, apples and chestnuts stuffed with thyme, garlic and onions
This product is imported from foreign countries. The supply depends on the delivery situation. It may be insufficient or out of stock!
🥗 Product Category (English)： Girolle
Google Recipe 🔍 :
English CookPad 🍳 :
BBC Good Food 🥙 :
