|
Description:
It
globally ranges from Northern North America, Europe, Africa and Asia. Meaty
with a good flavor, especially when dry-sautéed. Orange-brown, with a bright
orange descending stalk, wrinkled undersurface with a faintly sweet smell.
Nutritional /
Medicinal value:
Contains 8
essential amino acids, as well as vitamin A. The frequent consumption of
this mushroom is beneficial in preventing night blindness, inflammation of
the eye (ophtalmia), and dry skin. It also helps tonify the mucous
membranes, and may increase resistance against certain infectious diseases
of the respiratory tract. (Ying et al, 1987). (Christopher Hodds,
Medicinal Mushrooms, 1986).
Handling:
In the stores, Golden Chanterelles should be kept in the back room at 34
degrees and sold from refrigerated displays. At refrigerated temperatures,
Golden Chantelles can be kept for several weeks.
Season /
Availability:
Year
round – very limited and expensive in April and May
Cooking / Prep. Tips
& Ideas:
Using a damp cloth, sponge or dusting with a soft paint bush are the best
ways to clean golden Chanterelles.
They dry extremely well, but can also be stored in extra virgin olive oil or
wine vinegar. They are very versatile in cooking, with an extremely sweet
flavor that is reminiscent of pumpkin and apricot goes well with any protein
or vegetable.
|
