The table is referred to raw cultivated mushrooms failing specific values
Nutritive value in 100 g edible part
|Total dietary fiber||g||2.3|
Habitat. Chanterelles are widespread in Europe and North America included Mexico, in Asia and Africa. The chanterelle mushrooms grow in deciduous and coniferous woods spontaneously. Besides they grow in groups or form a ring on soil covered with moss.
Description. Generally chanterelle mushrooms are golden-yellow.
Cap. Small and irregular, at first convex then funnel-shaped. Smooth. Its color is orange-yellow or golden-yellow. Very characteristic.
Gills. They are brighter than their cap. They are underneath the cap and cover the stipe partially.
Stipe. It has the same color of the cap. It's squat and can be thinned at the base. It's sometimes short.
Flesh. Firm and white, yellowish under the cuticle.
Aroma. It doesn't smell too much if raw but it tastes fantastic after cooking.
The right season. They grow in summer and fall and sometimes in spring.
Other names. Girolle, pfefferlinge,
Features. Chanterelle mushrooms seem to be protected against insects and other potentially harmful organisms for they have potent insecticidal properties.
Chanterelle mushrooms are rich in potassium and relatively rich in vitamin C.
Cooking. In Italy chanterelle mushrooms are generally sautéed in olive oil with garlic, parsley and hot chilli pepper. In Italy we call this way of cooking "trifolare". They can accompany meat.
They are excellent mushrooms to eat even mixed with other mushrooms.
They taste very well dried or preserved in oil or vinegar.
Don't eat these mushrooms raw.