The most sought after mushroom
One of the most sought-after autumn mushrooms by all connoisseurs of this product of the earth is the chanterelle. Finferla is the name by which the cantharellus lutescens is most commonly indicated, that is a mushroom of the cantharellaceae family, which belongs to the same genus as the Cantharellus cibarius, which is instead called chanterelle. The affinities between these two types of mushrooms, however, end here: in fact, from a morphological point of view, they are very different, and the chanterelle it can rather be assimilated to cantharellus tubaeformis. The latter differs from cantharellus lutescens for a slightly more gray color, and for a less penetrating scent, but otherwise it is just as tasty. Other species with which the chanterelle can be confused are the cantharellus melanoxeros and the cantharellus ianthinoxanthus, which have slightly different colors.
The characteristics of the chanterelle
Chanterelle is a mushroom that can be easily recognized due to its very peculiar morphological characteristics. It has a trumpet shape with a little pronounced hat, but its most evident aspect is the color, which is also underlined by the botanical name lutescens. This term, in Latin, means yellow, and indicates a particular shade of yellow, that of the egg yolk. The hat can have a diameter that varies between three and six centimeters, and has the shape of a funnel, convex and sunken in the center. The stem, tall and straight, is of the tubular type and inside, generally, it is hollow, of a brighter color than the cap, which sometimes turns towards salmon pink. The flesh is cream-colored, supple and firm, and is distinguished by its very fruity aroma, which tastes of plum.
Cantharellus lutescensAmong the various fungal genera that are listed in botanical science, there is one which is called Cantharellus. Cantharellus mushrooms belong to the Cantharellaceae family, and they take their name ...
Chanterelles in their habitat">Where is the chanterelle
The chanterelle grows a little everywhere throughout Italy, but mainly in the wooded areas of central and southern Italy. Its ideal habitat is very humid, and it is usually found more easily in deciduous and coniferous woods, starting from the end of summer, until late autumn. Its great popularity, in fact, also derives from its being one of the most typical autumn mushrooms, which is found in abundance. In fact, given the poor yield of its meat, to prepare a meal based on chanterelle you need to collect a considerable amount. Finding it, however, is not easy, because the chanterelle tends to hide in the midst of the undergrowth vegetation. A clue by which it can be distinguished from cantharellus tubaeformis lies in the fact that the latter prefers drier places, while cantharellus lutescens is always found in areas where there is greater humidity.
Chanterelle: How chanterelle is eaten
When you have a good harvest of chanterelles, there are tons of ways you can use them in the kitchen. First of all, they must be washed: as with most mushrooms, it is best not to use running water, as it would penetrate the pores of the chanterelle meat making it tasteless. You just have to remove the excess of earth and dirt with a brush. It is generally a good idea to open the stem in half, simply by pulling it with your fingers, because, being hollow, small animals could be hidden inside. For storage, chanterelle can be dried. Often, reduced to powder, it is used to flavor dishes based on other ingredients. Chanterelle mushrooms, on the other hand, can be used in omelettes, to make sauces and dressings, or sautéed in a pan. The nutritional values of chanterelle are not very high: it is consumed above all for its good flavor and its high aromaticity.