Yellow Funnel Chanterelle
Cantharellus Lutescens
Yellow funnel chanterelles, or better known as Cantherelle jaune, are very small, averaging 2 to 7 centimeters in length, and are spherical in shape, similar to a vase with a hollow center. the waxy hat is tan with wavy, ruffled edges and thin, soft, moist, and sticky skin. Under the hat are wavy, serrated ridges that partially extend into the stem. The smooth, thin stem ranges in color from saffron gold, burnt orange to canary yellow and fades slightly as it matures. Yellow funnel chanterelle mushrooms have a subtle, fruity aroma and a smoky, peppery taste when raw, but when cooked they become mild, earthy and tender.
PREPARATION
Yellow funnel chanterelle mushrooms are best suited for cooked applications such as baking, sautéing and boiling. Before cooking it is important to clean the mushrooms, but do not soak them in water as they may become soggy. They should be brushed with a mushroom brush, paper towel, or other small brush to remove debris from the funnel. Commonly, chanterelles are sautéed in butter and herbs and served as a separate side dish, stuffed into pasta, layered on a roast beef sandwich, or served with lightly spiced vegetable dishes, meats and soups. They can also be cooked in stews, used in broths, chopped into fillings, pickled or dried for extended use, or fried for a crunchy appetizer. Yellow Foot chanterelle mushrooms combine well with goose, grilled fish, steak, bacon, eggs, carrots, celery, radicchio, onion, shallots, herbs and spices such as sage, rosemary, tarragon, marjoram, dill, thyme, parsley, and saffron, barley , polenta, wild rice, brandy, white wine, beef stock, cream, and potatoes. They will keep for a few days if stored unwashed in a paper bag in the refrigerator.
Chanterelle mushrooms are highly nutritious with an appealing taste and offer promising foods for improving human health and preventing disease. It is a good source of carbohydrates, amino acids, unsaturated fatty acids, fiber and vitamins, minerals, ascorbic acid, low fat and low energy content. It also contains carotenoids, tocopherols, vitamin C, vitamin D known, with ergocalciferol, flavonoids, sterols, phenols, indole compounds, and selenium. One of the health benefits of Chanterelle mushrooms is that they contain pyrogallol, flavonoids and polysaccharides that possess important wound healing and anti-inflammatory properties, thus aiding in epidermal repair, increased collagen production and wound healing.
Other Names
- Gele Trechtercantharel (Nederlands)Goldstemmed Chanterelle (Duits)Cantherelle Jaune (Frans)Cantharellus Lutescens (Latin)
