Among the popular wild mushrooms on the table and considered to be the best edible mushroom and one of the most important ones. Funnel-shaped, bright orangey color with nutty, meaty taste and aroma of apricots. Its richness and distinctive flavor fully breaks out when cooked.
Highly-recognized as a culinary delicacy with its use and appearance in palace kitchens way back to the 16th century and remained in the noble tables since.
This fungus with its superior flavor is also beneficial to the health with its nutritional content.
Excellent source of vitamin D, one of the richest sources of ergocalciferol, which is essential in absorbing calcium in the body. It also plays a role in lowering the risk of type 2 diabetes.
Chanterelle is also a reliable source of fiber, iron, copper, manganese, potassium, vitamin B3, B5 and Riboflavin and has smaller doses of other vitamins and minerals.
Iron is an essential mineral to help transport blood and supply blood oxygen to the brain ensuring healthy brain function and development. Regular intake of this mineral may help avoid cognitive disorders like Alzheimer’s disease or dementia in the long run. Meanwhile, the overall health of our body parts are being aided by the mineral copper. It helps promote proper growth and system function as well. Its B vitamin content, in addition, helps promote skin health, reduce stress and reduce migraines and headache.
- best eaten cooked
- healthy food for your pasta dishes and salad recipes
- add to soups or stews
- sauté in butter or olive oil
- chop and simmer in white sauce
- great as soufflés, as sauces or soups
- mixes well with recipes containing wine
- cooked with meat, with veggies, cheese
- excellent topping for your risotto
- fantastic ingredient to your casserole dishes
Pasta Shell in Chanterelle
1/2 kilo medium shell pasta
1 pack Chanterelle mushrooms, cleaned, halved if large
1/3 cup fresh flat leaf parsley, chopped
1 tbsp butter, unsalted
1 tbsp extra virgin olive oil
1 clove garlic, thinly sliced
Parmesan cheese, grated for serving
Bring water to a boil in a large pot. Add pasta and a sprinkle of salt with a little oil. Cook until al dente. Drain.
Heat large pan over high temperature, melt butter and add olive oil. Sauté garlic for about 1 minute, stirring occasionally. Add chanterelles. Sprinkle with salt and pepper. Continue to cook over high heat for 2 to 3 minutes or until tender. Add parsley and stir. Adjust taste to fit preference.
Add boiled pasta, and toss to combine. Top grated Parmesan.
Serve and enjoy!