Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
White Chanterelle Mushrooms
Inventory, lb : 5.00
This item was last sold on : 09/18/17
White Chanterelle mushrooms are not uniform in shape; the cap is described as flat and somewhat funnel-shaped. The mushroom’s stem runs continuously up to the lobed margins of the cap, lined with its false-gills. White Chanterelles have a sweet aroma, but the taste is not as fruity as a golden Chanterelle and it is earthier. The taste is peppery when raw; the texture is meaty and chewy. White Chanterelles are fragile, they get discolored easily and bruise a yellow or orange color when overly handled or damaged.
White Chanterelle mushrooms are available during the fall.
White Chanterelle mushrooms are classified as Cantharellus subalbidus, whereas the more common gold Chanterelles are classified as Cantharellus cibarius. One characteristic of Chanterelle mushrooms that sets it apart from other (poisonous) mushrooms is the false gills on the underbelly of the wavy cap. They are more like folds, running like veins along the stem up to the edges of the cap. Similar-looking poisonous mushrooms have true gills, forming separate gills that can be removed from the cap.
Most varieties of Chanterelle mushroom contain high amounts of ergocalciferol, commonly known as vitamin D2, which helps the body absorb calcium. The meaty mushrooms also contain significant amounts of protein, vitamin A, potassium, iron, chromium and essential amino acids.
These pale Chanterelles are best when cooked. To clean, run under water and brush debris gently from the folds and the cap, allowing the fungus to dry on a paper towel. Sautee in oil or butter with herbs or chop and add to pastas or meat dishes. White Chanterelle mushrooms pair well with chicken or veal; they retain their flavor after baking. These mushrooms keep well unwashed in a brown paper bag in the refrigerator until they are cleaned; clean mushrooms can be kept refrigerated for a few days.
It is believed that the White Chanterelle needs the specific biological, physical or chemical characteristics of old growth forests in order to thrive. Mycologists believe that they fruit in very limiting numbers for this reason. White Chanterelles are isolated to a very specific geographic area, perhaps for this reason as well.
White Chanterelle mushrooms are found growing in the coniferous and hardwood forests of northern California and the Pacific Northwest, like their golden cousins. They are more commonly found in old forests, those that are hundreds of years old, versus new or second growth forests. White Chanterelle mushrooms grow in limited numbers, amongst the twigs and brambles.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include White Chanterelle Mushrooms. One is easiest, three is harder.
|Salt and Pepper Skillet||Roasted Chanterelle & Yellow Wax Bean Salad|