Chanterelles – wide variety
The chanterelle (Cantharellus) is the first edible mushroom in the baskets of mushroom pickers in summer: it sprouts from June to September. The aromatic chanterelle (which, by the way, owes its name to its peppery aroma) is also known as chanterelle, gelbling or deer.
Since the mushroom can still not be grown, it is still laboriously collected in the forests – for cost reasons, however, hardly in Germany, where it is also has become rare. Most of the chanterelles come from Eastern Europe in our pan – from Poland, Lithuania or Belarus. With us you will get a lot of tips about collecting mushrooms.
Prepare chanterelles correctly – and enjoy
If you want to clean chanterelles, is one Kitchen brush or a mushroom brush very useful – soil and pine needles often settle in the lamellae on the edge of the hat. Like all other mushrooms, it is better not to wash them, otherwise they can easily become mushy.
Like porcini mushrooms or mushrooms, chanterelles are very healthy. They contain almost no fat, but instead contain fiber, potassium, iron and other nutrients, such as the heart protection vitamin folic acid. They only develop their full aroma when they are fresh And they taste great even without elaborate preparation: for example with onions in butter or fried with bacon and refined with salt, freshly ground pepper and parsley. With us you can find out how you can prepare chanterelles.
If you then put the mushrooms warm on a crispy leaf salad, you have the perfect summer treat. But chanterelles also taste delicious with pasta, in potato recipes, in a creamy sauce with meat (for example pork fillet) and beans, vegetarian with dumplings or in a soup. Let our recipes inspire you while cooking! For example, do you fancy a mushroom pan?
By the way: You can also freeze mushrooms very easily, but chanterelles should be blanched beforehand, otherwise they will taste bitter after thawing. Here we clarify the question of whether you can reheat mushrooms.
Video tip: cleaning mushrooms