Chanterelle Mushroom
Preparation, uses, and tips
Before using fresh chanterelles, rinse them quickly, drain them immediately, and dry them with a cloth or paper towel. To reconstitute dried chanterelles, cover them with warm water and allow them to soak for approximately one hour. Chanterelles are best when cooked. Sauté or fry them for 3 to 5 minutes; or cook them with a small amount of liquid in a covered pan for 15 minutes. Chanterelles combine nicely with meat, shellfish, and eggs. They can also be added to soups, sauces, and grain dishes. Avoid using chanterelles with ingredients that have strong competing flavors, such as garlic or spices.
Buying and storing tips
When buying fresh chanterelles, select mushrooms with a spongy, firm, and fleshy cap. Fresh chanterelles keep for up to seven days in the refrigerator and up to one year in the freezer. Store dried chanterelles in a sealed container in a cool, dry place.
Varieties
Golden chanterelles
Red chanterelles
Trumpet (or funnel) chanterelles
White chanterelles
Nutrition Highlights
Chanterelle mushroom, 1 large
Calories: 1.7
Protein: 0.12g
Carbohydrate: 0.35g
Total Fat: 0.02g
Fiber: 0.13g
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2009.