How to cook chanterelles: easy recipes and tricks to make them perfect

One of the best things that autumn brings us are mushrooms. Take advantage of the season to buy all kinds of fresh mushrooms that are not available during the rest of the year. Between them, the chanterelles, robellones, rovellonnes or rebollones.

the chanterelles(Lactarius deliciosus) They are orange colored mushrooms that grow mainly in pine forests and that They are highly prized both for their flavor, more pronounced than that of normal white mushrooms, as for its texture, much more meaty than other mushrooms.

Níscalos: healthy properties

Although the composition of mushrooms in general is almost all water, it is also they contain some protein, carbohydrates, fiber and minerals. In the case of the chanterelles it is also like that. They are rich in antioxidants such as tocopherols, ascorbic acid and carotenoids, which also give it that attractive orange color.

The peculiarity of fungi is that its main carbohydrate is chitin (the same compound that forms the shells of crabs or lobsters). Both chitin and hemicellulose, alpha and beta glucans, mannans, galactans… that contain the chanterelles, They are considered to be a source of prebiotics.

How to cook the chanterelles: chef’s tricks

These cooking tricks will allow you to cook the chanterelles so that they are amazing:

How to choose the freshest chanterelles

When they are cut they release a liquid (latex) also orange or reddish in color. This latex oxidizes quickly on contact with air and is what makes sometimesthe chanterelles have green spots.

The more time that passes from collection to sale, the more of these spots come out, so they are an indicator of the freshness of the mushroomsWhen you go to buy chanterelles notice that they are vibrant orange, that do not have black or brown spots, that look fresh.

How to wash the chanterelles before

It is not uncommon for chanterelles to have parasites (usually small worms that live in the foot), and with washing we favor that they come out and be able to clean them well.

Once at home, wash them well and let them dry on absorbent paper. Cut the parts that are very dry, if any, dry them well and save or use them.

Níscalos: simple and delicious recipes

The chanterelles can be eaten raw, so once cleaned you can cut them into pieces or strips, dress them and eat them, just like other mushrooms and salad greens. Traditional dressings go very well of garlic, vinegar or lemon and olive oil, but also herbs such as parsley, cilantro, mint, sage or rosemary, to give a few examples.

Cooking them is very simple and they admit a wide variety of preparations, from stir-fries to risottos and curries.

níscalos the iron

The simplest method that allows us to appreciate its special flavor.

You just have to cut the mushrooms to taste and cook them in a frying pan or on a griddle with a little oil over medium heat, making sure that they brown on both sides, with a pinch of salt and some spice if you want.

sautéed chanterelles

If you want them to be al dente and also with a golden flavor:

Skip them together with vegetables such as pepper, onion, carrot, leek, etc. You will have a quick and flavorful dish.

Rice with chanterelles

The good thing about chanterelles is that are able to flavor bland dishes, so you can take advantage to make rice with them.

They are especially good in risottos, to which we will add the chopped mushrooms just after poaching the onion and before the rice. Dry rice dishes such as paellas, biryanis, pilaf, or sautéed Chinese rice dishes, are also great if we add some chopped chanterelles. You can add them at any point in the preparation, but if you want them to provide a good flavor, add them at the beginning.

Stewed and braised chanterelles

the chanterelles They are one of the best mushrooms for all kinds of stews, stews and casseroles, both for its meaty texture (which does not fall apart) and for its flavor.

Always cut them into medium or large pieces and add them to the sauce to get more flavor. They look great with any legume and mix of spices, including curries. In fact, it is one of the most consumed mushrooms in the Meghalaya region, in northeast India.

fried chanterelles

It’s not a very good idea to fry them because a lot of oil is going to jump out and they are going to be tiny and have a regular flavor.

If you want to make them fried, make them battered, breaded, tempura or pakoras and things like that. In these cases it is worth it because they preserve both the flavor and the texture.

chanterelles for fillings

Being juicy and very tasty mushrooms, we can use small amounts to flavor and aromatize fillings pasta, empanadas, dumplings, croquettes, fritters, etc.

Finely chop the mushrooms as long as they are for small things (croquettes for example), and in medium pieces if it is for empanadas and larger things.

How to preserve the chanterelles

One option to preserve the chanterelles is to cook them. However, the truth is that making them baked, steamed or boiled is not very funny because we take away both the flavor and the texture and spend more time. If what we want is to preserve the chanterelles, it is best to blanch or cook them first.

To freeze them, blanch them for 2-3 minutes and dry them very well before putting them in a container to freeze. If it is for canning, remember to add vinegar and salt as preservatives and they will last longer.