Kitchen Manager Sam Bologna
of Point Loma Seafoods
Twitter Updates...
Saw a whole bunch of people in the warehouse today picking up their FM Box of the Week! Hope everyone plays with their food this weekend! about 24 minutes ago
Seasons/Availability
Chanterelle Mushrooms are available year round.
Description/Taste
Almost flower-like, the chanterelle mushroom produces a curly edge, wrinkly ridges and a characteristic depression in the center of the cap. Vivid bright orange to vibrant yellow, this mushroom makes an attractive contrast on the ground in its favorite forest habitat. Delivering a rich complex flavor, this prized mushroom offers a distinctive peppery and fruity nut-like flavor much like that of an apricot and has a matching apricot fragrance. Entirely edible, the stem is a bit chewier and more fibrous than the cap. Enchantingly delicious, the chanterelle is considered to be a culinary treasure of the fall season.
Nutritional Value
A good source of protein and fiber, mushrooms contain a substantial amount of B vitamins, copper and other minerals. Sugar-free, one cup of raw mushrooms has about 20 calories.
Applications
Chanterelles are excellent served with poultry and game and deliciously respond to the addition of a variety of nuts. This flavorful mushroom needs very little flavor assistance, so use sparingly. Soups and casseroles love its distinct flavor. Pair with butter, onions and chopped dried apricots. Partner with brown and white rice, kasha and cornmeal. Because of the fruity flavor, this mushroom does not go well with beef. To clean, brush with a mushroom brush or wipe with a paper towel to remove loose debris. Mushrooms may be rinsed quickly under cold running water but must be used immediately to maintain texture. Do not soak mushrooms as they absorb water and flavor will be lost. To store, refrigerate unwashed mushrooms in single layers in a shallow dish. Cover lightly with damp towel or light cloth. Do not seal mushrooms in plastic as they spoil rapidly. Mushrooms must "breathe" to maintain their optimum quality. Most often marketed fresh, some fans say chanterelles can be refrigerated up to one month after picking, but why, for goodness sake?
Ethnic/Cultural Info
The Chinese have used this mushroom for the treatment of dry skin, vision problems and respiratory infections. Nothing should surprise us when it comes to mushrooms. To those who like to eat them, not to mention toxicologists and mycologists who study them, mushrooms remain full of intrigue and mystery. No other food fascinates us like the mysterious mushroom.
Geography/History
The delicious world of mysterious mushrooms has been mystifying and satisfying taste buds probably since the beginning of man. Archeologists found evidence of mushrooms in an ancient cave at the Tasilli Plains in Northern Algeria that is thought to possibly date back 3500 years B.C. Today the best-known wild mushroom on the West Coast and the most loved and preferred chanterelle mushroom species is the common Cantharellus cibarius. This renowned and very respected mushroom is common throughout North America and especially thrives along the West Coast. It also grows in Europe, China and Japan. According to historical accounts, chanterelles were popular in England as far back as the eighteenth century. Referring to the mushroom known as the golden chanterelle and to other closely related mushroom relatives, "chanterelle" is a common name for several mushrooms. Chanterelles that grow in the coniferous forests of the Pacific Northwest in the fall season are considered very special and legendary. Slightly different, a vigorous chanterelle species grows in the oak woodlands of California during winter months. Compatible weather across the European continent including France and Italy, and clear to Croatia, grow top quality mushrooms due to the optimal amount of atmospheric moisture in those regions.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
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