Dried chanterelle mushrooms
Dried chanterelle mushrooms Cantharellus lateritius, commonly known as ‘smooth chanterelle’, is a species of edible fungus from the Cantharellaceae family. The American Lewis David de Schweinitz first described the species as Thelephora Chantarella in 1822. The taxonomy of the species then changed on several occasions over time and its epithet was finally changed to Cratarellus lateritius in 1856.
This species is mycorrhizal¹, that is, it lives in symbiosis with a plant. This symbiosis also nourishes the soil around the fungus. The tree of predilection for the species is the oak or any hardwood tree. The mycelium (network of hyphae) attaches itself to tree roots and grows mushrooms when it is ready to reproduce. The sporocarp or fruiting body of the fungi is usually bright yellow to orange in color. Also, the mushroom cap can vary in shape. It can be small and round or wavy and flowerlike.
Cantharellus lateritius is usually found in North America, Africa, and some parts of Asia notably the Himalayas. A mushroom bloom occurs in late spring to mid summer², sometimes extending to early fall. The prime chanterelle season occurs from June through August whereby an abundance of mushrooms sprouts from under trees. Cantharellus lateritius grows mostly in soil having low nitrogen levels and low pH, and good drainage. The ideal pH is 4 to 5.5. In other words, this species of mushroom has a preference for acidic, humid, and damp environments. It is common for mushrooms of this species growing in particularly wet areas to exhibit more pronounced gills. Additionally, Cantharellus lateritius produces fewer spores compared to other mushrooms from the same or different families.
Storing and Handling Dried Wild Mushrooms:
- Reconstitute dried, wild mushrooms by adding some warm water, wine or stock. Allow to re-hydrate for 15-20 minutes; then strain excess liquid and debris.
- Reconstituted yield is 6-8x dry weight
- Store unused dried mushrooms in air-tight packaging to reduce exposure to unwanted moisture and keep in dark area out of direct sunlight.
- Shelf-life if stored properly- wild mushrooms will last for several months.
- Dried Chanterelle Mushrooms Chanterelle Mushroom are among the most popular wild edible mushrooms. These mushrooms vary in color from orange to yellow to white, depending on where they grow. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Popular in many parts of the world, Chanterelle Mushrooms are well-loved for their fruity aroma, reminiscent of apricots, and their mildly peppery taste. These mushrooms also offer several notable health benefits. How to cook Dried Chanterelle Mushroom There are many ways to cook Chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to saute’ in butter, oil or cream.
- They also contain smaller amounts of water, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, souffles, cream sauces and soups. They are not eaten raw as their rich and complex flavor is best released when cooked. Wild Chanterelle Mushrooms can also be used as a great addition to your pasta and rice dishes, as well as a savory side for steaks, chicken and fish. Cooking instructions. Steep in warm water for 30 minutes. Remove, rinse and squeeze dry. Cut to desired sizes. Sautee in olive oil or butter, reserve the flavorful soaking liquid, strain and add to your favorite recipe. How to store Dried Chanterelle Mushrooms Dried Chanterelle Mushrooms are excellent cooking companions. Having them always available is an easy way to add flavor to soups, passages, pasta or rice first courses, sautés, omelets and countless other dishes. A small amount of dried can do a lot, so having some of them aside is a great idea. The best way to store dried Chanterelle mushrooms is to freeze them. Using a good airtight container with a tightly fitting lid is essential: the jar
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