Nespoli funghi
since 1943
Nespoli funghi Via Silvio Spaventa, 76 Bergamo P.iva 04060060169
CHANTERELLE MUSHROOMS
RECIPES AND TIPS
Why are chanterelle mushrooms called chanterelles, giallini, galetine, perseghì etc?
Because, depending on the area where they are found and the tradition of each place, mushrooms, any type of mushroom, have a common name, for Cantharellus Cibarius, these nicknames are dozens.
🍄 THE ORIGIN
We specify that the origin of the product is always indicated on our bags, but by law, for dried mushrooms, being spontaneous specimens (therefore not cultivated), it is not necessary to indicate it.
🌲 THE HABITAT
A very common mushroom, but especially in some regions, also highly sought after. It grows in both coniferous and deciduous forests, from sea level up to 2000 meters in height. It can be found from May to November
🍽️ THE PORTION
To achieve a memorable and praised mushroom risotto, we recommend using 10 grams of dried mushrooms per person.
🥣💧 SOAKING THE DRIED PRODUCT
We recommend soaking the dried chanterelle mushrooms in water even overnight. The package indicates a minimum time of 4 hours, but if this time is extended, the mushrooms will only benefit from it.
🚫💧THE REHYDRATION WATER
First of all, everything visible to the human eye and everything that is not is considered dirt. The discussion would be long and complicated, but for us, it is essential... to eat mushrooms that taste like mushrooms, not water that tastes like mushrooms. And then smog is everywhere and they are microparticles.
🧼 CLEANING
We recommend rinsing the chanterelles by placing them in a colander so that leaf and dirt residues can be easily removed. Then we recommend immersing them in water just like salad, this way it will be easy to clean even the characteristic veins of the mushroom.
⏱️ COOKING
It takes 40/45 minutes of cooking to perfectly cook chanterelle mushrooms. As mentioned earlier, it is a very tough mushroom, and it is perhaps the type that needs the most time.
🧊 STORAGE
Dried chanterelle mushrooms are one of the few exceptions to the freezer rule. They should be stored in a jar, away from humidity (for example, in the pantry would be preferable).
🧙♂️ GLASS JAR AND PEPPER, DOESN'T WORK
Actually no, because the worst enemy of mushroom preservation is humidity. It's never lacking in the kitchen since it's the place where we prepare lunches and dinners. Ideally, they should be placed in the pantry or in a place where the humidity present due to meal preparation doesn't reach.
😬 THE BITTER AFTERTASTE
To overcome this inconvenience, there is a trick: add a carrot during cooking.
❄️ HOW TO FREEZE THEM
Chanterelle mushrooms are the only type of mushroom that must be cooked before freezing. If frozen raw (if not thoroughly dried), they become bitter. Some even boil them before freezing, but as a lover of this mushroom, I find it simpler to cook them for at least 25/30 minutes and then freeze them directly halfway through cooking.
🤧🍄 CHANTERELLES AND INTOLERANCES
Chanterelles are beloved mushrooms and are generally well tolerated by most people. However, those with sensitive stomachs or food intolerances may find them a bit heavy. In case of doubts or a known mushroom allergy, it’s best to start with small quantities or consult a doctor.
🥩 PAIRINGS WITH MEAT
In my humble opinion: chicken, in all its forms. The cooking time for the meat and mushrooms is about the same. Chanterelles, especially when fresh, release a lot of water, so you won’t need to add extra when cooking chicken.
They also pair beautifully with roasts, braised meats, and game in general.
CHANTERELLE MUSHROOM RISOTTO
Prepare a sauté using either oil and garlic, oil and onion, or butter with garlic or onion. Cook the chanterelle mushrooms (both dried and fresh) for about 20 minutes. This step can be skipped for dried mushrooms if they are cut into very small pieces.
In a separate pot, prepare a sauté base and toast the rice to ensure optimal cooking.
Add the previously cooked dried mushrooms.
Add the broth.
Cook until done, then add parsley (optional, but only at the end and raw).
A story of flavor that’s lasted over 80 years.