Nespoli funghi
since 1943
Nespoli funghi Via Silvio Spaventa, 76 Bergamo P.iva 04060060169
THE FINFERLES
RECIPES AND TIPS
The real name of chanterelles is Cantharellus Lutescens and although its name seems like the feminine name of its genus companion, the chanterelle is in fact a species in its own right. It is well known especially in coniferous forests, especially pine trees. They prefer humid environments.
WHAT IS THE MYCOLOGICAL NAME OF CHANFERRELS AND WHY DO THEY HAVE A NAME SO SIMILAR TO CANTHARELLUS CIBARIUS??
🍂 WHEN DO CHANTERELLES GROW?
Chanterelles always grow in humid environments, never dry or arid ones. Their growth period is usually from June to October, but in case of drought or lack of rain, their appearance may be delay.
📒📞 FINDING FRESH ONES IN STORE
As mentioned before, the presence of this mushroom depends on the summer-autumn climate. That’s why we keep a notebook with contacts of people interested in fresh fruiting bodies. To try them, just contact us.
🦌 IN THE WOODS WITHOUT CAPS, WHO EATS THEM?
Roe deer love this type of mushroom, which is rich in minerals and sugars and is considered a tasty meal for many species living in their habitat.
🍽️ THE PORTION
The standard portion per person is 10 grams of dried product or 100 grams of fresh product for each first course, pasta, or risotto. For use as a side dish, we recommend 250 grams of fresh product and 25 grams of dried product.
🥣💧 SOAKING THE DRIED PRODUCT
Dried chanterelles should be soaked for about 15/20 minutes before being thoroughly rinsed under water and cooked. It is advisable to remove the stem if present to eliminate any possible soil residue.
🚫💧 THE REHYDRATION WATER
First of all, soil means everything visible to the human eye and everything that is not. This is a long and complicated topic, but for us it is essential to eat mushrooms that taste like mushrooms, not water that tastes like mushrooms. Also, pollution is everywhere and consists of microparticles.
🧼 CLEANING
We recommend cleaning them one by one by removing any soil residue present on the stem (the part in contact with the ground). Then, place them in a colander and rinse them very well because they tend to collect soil residue where they grow. After this, to clean them thoroughly, it is also advisable to soak them in water but only after following the above steps.
⏱️ COOKING
Usually, cooking takes 15/20 minutes over medium-low heat.
🧊 STORAGE
Dried chanterelles are stored in the freezer, as already recommended for most dried mushrooms we sell. They will remain unchanged over time. We also recommend placing them in a box or avoiding placing heavy products on top so as not to crush them.
😬 THE SLIGHTLY BITTER AFTERTASTE
As with chanterelle mushrooms, which belong to the same genus, it can happen that some specimens are slightly bitter, but this can easily be remedied by adding a carrot during cooking.
❄️ HOW TO FREEZE THEM
Chanterelle mushrooms are the only type that must be cooked before freezing. If frozen raw (without being carefully dried), they become bitter. Some 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 halfway through cooking.
Mushrooms are our history, truffles our art.