Mushrooms, for so many people in our area, mean ‘porcini’, or ceps mushrooms. However, there are several other species which in our view are just as good to eat and, in some respects even superior. Among these is the chanterelle. There are plenty of these delicious fungi around at this time of the year when rain alternates with sunny days and leaves are falling fast.
We find chanterelles have several advantages over other edible mushrooms. They are more easily identified than many others and, thus, less likely to have one poison oneself and be placed under dialysis for life or, even worse, buy it. They also have a very subtle taste with a hint of apricots and even a touch of pepper. I enjoy them sauted with a dollop of cream: that’s a great way to combine fresh woodland produce with excellent nutritional value! They can also form part of a delicious flan:
Why are these mushrooms called chanterelles? It’s because the name derives from from the Greek kantharos meaning “tankard” or “cup”, referring to their shape.
Here is an example of a kantharos from ancient Greece:
Every season has something great on offer but autumn with its mushrooms is truly special!
Most interesting blog thank you. I would like to add that these excellent little mushrooms can also be preserved for future culinary use freezing drying and bottling. I chose the last two methods. Drying is easy just clean the chanterelles from any grit then place the on kitchen paper and dry them in the sun for a few days till fully dried then place them into a jar and seal. The bottling method requires a little longer time lightly share them in butter allowing to release and reabsorb the juices then place in glass jar adding a mixture of half water and half apple vinegar (preserving agent) then add pepper corns thyme,bay leaf,garlic and sea salt tightly seal the glass jar lid and label your preserved chanterelles which are valid for a year.
Thanks for your very helpful comment.