Chanterelles, or edible peppercorns, are mushrooms that appear in our forests in June. The advantages of chanterelles include their vivid color, thanks to which they are easy to find in the bedding, and the fact that worms are unlikely to occur. Why is it worth eating chanterelles? Check out the nutritional value of these mushrooms.

Contents:

  1. Chanterelles (edible pepper) - where do they grow?
  2. Chanterelles (edible pepper) - what do they look like?
  3. Chanterelles (edible pepper) - he alth properties
  4. Chanterelles (edible pepper) - nutritional values ​​
  5. Chanterelles (edible pepper) and orange fox
  6. Chanterelles (edible pepper) in the kitchen - how to prepare them?
  7. Chanterelles (edible pepper) not for children

Chanterelles , or edible pepper ( Cantharellus cibarius ), is one of the most popular edible mushrooms in Poland. Chanterelles, among other mushrooms, are distinguished by their properties because they contain a lot of vitamin A. What other nutritional values ​​do chanterelles have?

Chanterelles (edible pepper) - where do they grow?

Chanterelle is a very common species. They like both sandy soils, covered only with fallen pine or spruce needles, and mossy habitats of mixed forests.

It doesn't really matter for the mushroom. It must come into contact with the roots of the tree, create a mycorrhiza and develop whole families of young fruiting bodies after heavy rainfall.

These mushrooms appear in summer and autumn.

Chanterelles (edible pepper) - what do they look like?

The 10-100mm hat is yellow, light yellow to orange-yellow. The hat is initially lumpy, later convex with a folded edge, and in older specimens - spread out, almost funnel-shaped.

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The shore becomes wavy and lapped with age. The surface of the hat is smooth, matte.

The flesh is white to pale yellow, firm, brittle and fibrous in the body. Its aroma is fruity, spicy, and may resemble pepper. The taste is mild, sour to spicy.

Chanterelles (edible pepper) - he alth properties

The fruiting bodies of the peppercorns, like its brothers and sisters from the peppercorn family, are rich in vitamin C.they also contain a lot of potassium and vitamin D.

Chanterelles also contain trace amounts of B vitamins and some minerals. They accumulate mainly in hats, there are much less of them in the handles.

It is also interesting that they contain a form of ergosterol, which in research shows fungicidal and insecticidal properties.

Maybe that is why chanterelles usually turn out to be "he althy", i.e. they are without insect larvae.

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Worth knowing

Chanterelles (edible pepper) - nutritional value (in 100 g)Energy value - 32 kcal Total protein - 1.49 g Fat - 0.53 g Carbohydrates - 6.86 g (including simple sugars 1.16 g ) Fiber - 3.8 gVitaminsThiamine - 0.015 mg Riboflavin - 0.215 mg Niacin - 4.085 mg Vitamin B6 - 0.044 mg Folic acid - 2 µg Vitamin D - 212 IUMineralsCalcium - 15 mg Iron - 3.47 mg Magnesium - 13 mg Phosphorus - 57 mg Potassium - 506 mg Sodium - 9 mg Zinc - 0.71 mg Data source: USDA National Nutrient Database for Standard Reference

Chanterelles (edible pepper) and orange fox

Chanterelles can be confused with orange foxes confusingly similar to them ( Hygrophoropsis aurantiaca ). It occurs on the same sites as the hen, but more often on stumps or even on very old, rotten wood than on litter.

She is a bit "thinner" than cock. Besides, instead of slats, like in the case of a peppercorn, it has thin blades that clearly run down the stem.

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It is enough to touch the fruiting body to see that it is not a peppercorn. The fox is much less compact, it does not have the stiffness typical of a hen, it is flexible and soft.

What's more, it is not edible, sometimes even considered poisonous by many, because it contains numerous metabolites that cause intestinal disorders in humans, and even severe dehydration in sensitive people.

Chanterelles (edible pepper) in the kitchen - how to prepare them?

Chanterelles are great for stewing,frying and marinating. They can also be frozen, but the mushrooms should be blanched beforehand, thanks to which they will not be bitter after defrosting.

It is not recommended to dry the chanterelles as they will lose their aroma. However, if you decide to use this method of storage, it is worth soaking them in water for 30 minutes before preparing them, so that they gain volume.

  • Recipes for tasty chanterelles

The slightly peppery taste of the fruit body is perfectly reflected by its Polish name - peppercorn. They can be prepared with scrambled eggs, in soup or in a sauce with buttermilk.

How often do we prepare chanterelles? We add them to an omelette or scrambled eggs (they must be pre-boiled or stewed beforehand), and use them as stuffing for dumplings and pancakes. Marinate or freeze the excess.

The advantage of chanterelles is their delicate aroma, thanks to which they have become one of the most popular mushrooms in Poland. We also like them because they do not die and are durable - these advantages make chanterelles comparable even to porcini mushrooms!

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Can they be recommended to people who are slimming? Yes, because these mushrooms are low in calories, and 100 g of raw chanterelles contain only 32 kcal.

Chanterelles (edible pepper) not for children

Chanterelles, like other mushrooms, are difficult to digest. This is due to the high content of chitin, a type of fiber that makes the mushroom stiff and difficult for the digestive system to digest.

Therefore, it is not recommended to eat cock shortly before going to bed. It is also worth drinking an infusion of St. John's wort or mint after eating a dish with chanterelles - it will support the secretion of bile and accelerate digestion.

For the same reasons, chickens should not be eaten by children, the elderly, people with digestive problems and allergies to fungi.

How should chanterelles be washed?

Source: x-news / Dzień Dobry TVN

Chanterelles in Ania Starmach's kitchen

Source: x-news / Dzień Dobry TVN

Bibliography:

1. Wrzosek M., Sierota Z., GRZYBY that we do not know, State Forests Information Center

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What do you eat