Distinctive features of chanterelle

The chanterelle is called with different names that change depending on the region. While in Tuscany it is defined as a cockerel in other areas it is better known as gallitula or gialletto. It is one of the mushrooms that can be recognized more easily and is very appreciated for its delicately scented tasty meats. The funnel hat is a beautiful deep yellow color and can be spotted even at a great distance. Below the hat there are large folds that run on the stem. It is cooked in many different ways and is excellent for seasoning egg pasta. It can also be sautéed with extra virgin olive oil, garlic, a pinch of chilli pepper and chopped parsley with a knife. It is preserved for a long time in drying or pickle.

Habitat and harvest season

THE chanterelle they grow in different types of undergrowth and it is extremely easy to find them near the birch roots. They prefer a predominantly acid and well-nourished soil with organic substances. The high humidity rates do not cause him any relevant problems. They originate from the countries of northern Europe but currently also grow in other areas of the world that are decidedly more temperate. They prefer the humid climate near watercourses or lakes and tend to grow always in the same places. The most prosperous season for their harvest is autumn but it is possible to find them in large quantities even at the end of spring when, between a rainy precipitation and another, there are long days warmed by the sun.

The most popular varieties

The varieties of chanterelles are numerous and all edible. However, it is good practice to avoid eating them if they are not sufficiently aware of their aesthetic peculiarities to avoid intoxication. With the name of chantarellus cibarius bicolor, it indicates the variety characterized by a whitish cap and stem with bright yellow lamellae. The chantarellus ferruginascens has olive shades on the surface of the hat. If it is manipulated its original apricot color becomes rust-colored within a few seconds. Instead, the chantarellus amethysteus appears as the first species mentioned but the violet lamellae. The least-scented variety is the chantarellus alborufescens. It has a conical hat of a very pale yellow color and a dark stem.

Chanterelle: Main uses

Chanterelles are mushrooms with a marked flavor that lend themselves to being cooked in ways completely different from each other. They are excellent for preparing aromatic risottos and for serving sautéed with red meat or game. If coarsely cut with a knife, they can be used to make both white and red sauces to be poured over egg pasta or durum wheat. Their consistency is combined with cream or béchamel. They can be eaten raw with lemon and oil. Their use has no contraindications and can be eaten without limitations. They are often used to create hors d'oeuvres based on mixed mushrooms but in this case they will have to add minimal amounts: their flavor would inhibit others.