Why are chanterelle mushrooms called chanterelles, giallini, galetine, perseghì etc?

Because, depending on the area where they are found and the tradition of each place, mushrooms, any type of mushroom, have a common name, for Cantharellus Cibarius, these nicknames are dozens.

HOW TO FREEZE

THE PORTION

PRESERVATION

Chanterelle mushrooms are the only type of mushroom that, in order to be frozen, must be cooked. If frozen while raw (unless meticulously dried) they become bitter. Some people even boil them before freezing, but as a lover of this mushroom, I find it simpler to cook them for at least 25/30 minutes and then freeze them halfway through cooking.

Dried chanterelle mushrooms are one of the few exceptions to the freezer rule. They should be stored in a jar, away from moisture (for example, in the pantry would be preferable)

To obtain a mushroom risotto worthy of being remembered and praised, we recommend using 10 grams of dried mushrooms per person.

RECOVERY WATER

DO NOT EXAGGERATE

As already mentioned, mushrooms, all mushrooms, are not recognized by the human body as food because they are actually molds. The liver has to work twice as hard to process them. In a healthy adult, the body is used to this effort but exaggerating is never advisable. However, in the case of chanterelle mushrooms, it has been found that, as a genus, Cantharellus has the least impact on the human body and rarely (if ever) can lead to intolerances or digestion-related problems.

Absolutely NO! Soil is considered everything that is visible to the human eye and everything that is not. You should eat mushrooms that taste like mushrooms, not water that tastes like fungus. And then smog is everywhere and they are microparticles.

CLEANING TIPS

In my humble opinion, chicken in any form. The cooking time for the meat and mushrooms is the same. Chanterelles, in particular (especially when fresh), release a lot of water, so there will be no need to add any for cooking the chicken.

THE USE, THE DISCOVERY IN WATER

We recommend soaking the dried porcini mushrooms in water for at least one night. The bag indicates a minimum time of 4 hours, but if this time is extended, the mushrooms will only benefit from it

RISOTTO WITH DRIED MUSHROOMS

GLASS JAR AND PEPPER, DOESN'T WORK

Dried mushrooms, being naturally free of water, tend to have a much more concentrated flavor compared to fresh mushrooms. In the case of chanterelles, being a very tough mushroom, we recommend chopping it up to ensure it cooks evenly.

Actually not, because the worst enemy of mushroom preservation is humidity. In the kitchen, it is never lacking since it is the place where we prepare lunches and dinners. Ideally, they should be placed in the pantry or in a location where the humidity present due to meal preparation does not reach them.

COOKING TIMES

It takes 40/45 minutes of cooking to perfectly cook chanterelle mushrooms. As anticipated, it is a very tough mushroom, and it is perhaps the type that needs the most time.

RISOTTO WITH CHANTERELLE MUSHROOMS

1. Prepare a sauté with oil and garlic or oil and onion or butter and garlic or onion and cook the chanterelle mushrooms (both dried and fresh) for 20 minutes. This step can be skipped (for dried chanterelles) if they are cut into small pieces.

2. Sauté and then toast the rice in a different pot to proceed optimally.

3. Add the previously cooked dried mushrooms.

4. Add the broth.

5. Cook and add parsley (if desired, but only at the end and raw).

THE BITTER AFTERTASTE

What meat pairs well with chanterelle mushrooms?

To remedy this inconvenience, there is a trick: add a carrot during cooking.

THE ORIGIN

We specify that the origin of the product is always indicated on our bags, but by law, it is not necessary to indicate it on dried mushrooms, as they are wild specimens (thus not cultivated).