Uniservis, Marinated Chanterelle(Lisichki) Mushrooms, 31oz/880g

Uniservis, Marinated Chanterelle(Lisichki) Mushrooms, 31oz/880g
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Price: $14.19

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Description

Markets stock a variety of cultivated mushrooms, but many people prefer wild mushrooms, which are often more flavorful. Mushrooms contain a lot of protein, as well as fats and mineral substances, such as iron, calcium, zinc, iodine, phosphorus, manganese, sulphur and cuprum. Dried mushrooms contain up to 30% protein and 100 g is enough for a daily protein balance. A broth prepared from dried porcini is 7 times more nourishing than meat broth.

As for vitamins, many kinds of mushrooms are as good as vegetables and fruit. For example, chanterelles contain as much vitamin C as citrus and currants.

Mushrooms contain up to 30% protein and 100 g is enough for a daily protein balance. A broth prepared from dried porcini is 7 times more nourishing than meat broth. Cantharellus cibarius, commonly known as the chanterelle, golden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It has a fruity smell, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom. Chanterelles are common in northern parts of Europe and North America, including Mexico, in Asia including the Himalayas, and in Africa including Zambia. Chanterelles tend to grow in clusters in mossy coniferous forests, but are also often found in mountainous birch forests and among grasses and low-growing herbs. In central Europe, the golden chanterelle is often found in beech forests among similar species and forms.

Chanterelle (Lisichki): Found in leafed and mixed forests. Contain 2.4% of fat – the highest proportion among mushrooms. Can be boiled, fried, marinated and salted. More suited for simple dishes to keep the splendid aroma Chanterelles are relatively high in vitamin C (0.4 mg/g fresh weight),[very high in potassium (about 0.5%, dry weight), and among the richest sources of vitamin D known. Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America. In 1836, the Swedish mycologist Elias Fries considered the chanterelle "as one of the most important and best edible mushrooms.

Chanterelles as a group are generally described as being rich in flavor, with a distinctive taste and aroma difficult to characterize. Some species have a fruity odor, others a more woody, earthy fragrance, and others still can even be considered spicy. The golden chanterelle is perhaps the most sought-after and flavorful chanterelle, and many chefs consider it on the same short list of gourmet fungi as truffles and morels. It therefore tends to command a high price in both restaurants and specialty stores. There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked Chanterelles are also well-suited for drying, and tend to maintain their aroma and consistency quite well. Some chefs profess that reconstituted chanterelles are actually superior in flavor to fresh ones, though they lose in texture whatever they gain in flavor by becoming more chewy after being preserved by drying. Dried chanterelles can also be crushed into flour and used in seasoning in soups or sauces. Chanterelles are also suitable for freezing, though older frozen chanterelles can often develop a slightly bitter taste after thawing.

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