Nespoli funghi
since 1943
CONTACTS
Nespoli funghi
Via Silvio Spaventa, 76
Bergamo
VAT number 04060060169
035/247066
nespolifunghi@yahoo.it
RECIPES AND TIPS
laws and regulations
THE FINFERLES
use and consumption
curiosity
The real name of chanterelles is Cantharellus Lutescens and although its name seems like the feminine name of its genus companion, the chanterelle is in fact a species in its own right. It is well known especially in coniferous forests, especially pine trees. They prefer humid environments.
WHAT IS THE MYCOLOGICAL NAME OF CHANFERRELS AND WHY DO THEY HAVE A NAME SO SIMILAR TO CANTHARELLUS CIBARIUS??
PREPARATION, SOAKING
WHEN DO GOOSEBERRIES GROW?
THE PORTION
Dried chanterelles should be left to soak for about 15/20 minutes before being carefully rinsed under water and cooked. It is advisable to remove the foot if it is present to remove any soil present.
The standard portion per person is 10 grams of dried product, or 100 grams of fresh product for each first course, pasta or risotto. As for using it as a side dish, we recommend 250 grams of fresh product and 25 grams of dried product.
Chanterelles always grow in humid environments, never dry or dry, so much so that its growth period is from June to October but if there were droughts and lack of rain it could also postpone its appearance.
CLEANING
FREEZING
THE CONSERVATION
Yes, it is possible to freeze them, we also recommend cleaning them, bringing them halfway through cooking and then freezing them, possibly already portioned according to your needs.
We recommend washing the mushrooms one by one, removing any soil residues present on the base of the mushroom (i.e., the part in contact with the ground). Then, place them in a colander and rinse them very well because they tend to collect soil residues where they grow. To wash them thoroughly, it is also advisable to immerse them in water, but only after following the above-mentioned tips.
Dried chanterelles can be stored in the freezer, as already recommended for most dried mushrooms sold by us. They will remain unchanged over time, and we advise, in their case as well, to place them in a box or avoid placing heavy products on top of them to prevent them from breaking.
IN THE WOODS WITHOUT A HAT, WHO EATS THEM?
Roe deer are fond of this species of mushroom which, being rich in mineral salts and sugars, is considered a welcome meal for many of the species present in the habitat in which they grow.
COOKING TIME
Usually cooking takes 15/20 minutes over medium-low heat.
REMOVE THE BITTERNESS
As with chanterelle mushrooms, belonging to the same genus, it may happen that for some individuals they are slightly bitter, something that cannot be remedied by inserting a carrot during cooking.
FIND THEM FRESH
As already mentioned, the presence of this mushroom is linked to the climate of the summer-autumn season, which is why in the shop we have an agenda with the contacts of people interested in fresh carpophores. To try them all you have to do is contact us.
We have been passionate about mushrooms and truffles for over 80 years
We have been selling mushrooms since 1943
