Small Niscalos

The chanterelles are one of the most common mushrooms in the autumn forests, a tasty food with few calories. In addition, they can be cooked in a thousand ways and can be enjoyed as an ingredient in recipes or as an accompaniment.

what are chanterelles?

The chanterelles are mushrooms of intense flavor and hard and whole texture to be cooked. Its actual scientific name is lactarius delicious: lactarius from the milk of its cuts and deliciosus for its pleasant flavor.

They have a cap between 4 and 15 centimeters in diameter, an orange color with concentric darker circles and a flat shape. They have thin plates and a cylindrical stem that is short, orange and with somewhat dark spots.

The flesh of these mushrooms is compact, hard, somewhat grainy and has a pleasant aroma and a somewhat harsh flavor when raw.

where are chanterelles grown?

The chanterelles are harvested mainly in Catalonia, traditionally known as robelló, and in Castile and Leon.

Their season goes from late summer to autumn, from September to December.

And they are very abundant in young pine forests and repopulation.

where to buy chanterelles in Madrid?

In Frutas Charito we offer you the best genre of fresh small chanterelles. We are a traditional greengrocer, with online sales in Madrid. Buy your chanterelles and we can deliver them to your home.

Nutritional properties of chanterelles

The chanterelles are mushrooms that are mainly composed of water, vitamins, fiber and minerals. They do not contain fat and are rich in phosphorus and ergosterol, a compound that becomes vitamin D.

how to preserve chanterelles?

The high water content of chanterelles determines their preservation. Therefore, fresh chanterelles deteriorate quickly. To conserve them well it is possible to resort to different methods:

On the one hand, they can be dried. To do this, they are placed in a drying apparatus that works with hot air, at temperatures between 35 ºC and 40 ºC.

They can also be frozen or candied. In the latter case, they are placed in a pan with butter or duck fat, to maintain the fleshiness of the mushroom.

Finally, they can be put in vinegar flavored with black peppercorns and garlic. Then they are poached and left for about 10 minutes.

Recipes with chanterelles

The chanterelles are very versatile and can be incorporated into countless recipes, both roasted and fried:

• Garlic chanterelles
• Chanterelles stew with potatoes and chicken
• Scrambled eggs of chanterelles with ham, garlic and parsley
• Rice with chanterelles and ham
• Meatballs with chanterelles
• Risotto of chanterelles
• Grilled chanterelles with ham