March 17, 2012

Veggie Fact of the Day

Dried & Reconstituted Chanterelle Mushrooms
Chanterelle mushrooms are highly prized fungi. The fresh mushroom is orange or yellow, meaty and funnel-shaped, with gill-like ridges on the lower surface, underneath the cap. The fresh mushroom is rare. The flavor is often described as fruity (apricot like) and nutty with peppery notes. Chanterelles are high in vitamin C, potassium and are among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) being as high as 2500 IU/100 grams fresh weight. Research has suggested that the Chanterelle may have potent insecticidal properties that are harmless against humans and yet protects the mushroom body against insects and other potentially harmful organisms. Dried Chanterelle mushrooms can be reconstituted by soaking them in warm water/broth for about 30 minutes or by added them to a simmering liquid 10-15 minutes before serving. The flavorful soaking liquid can then be retained for a sauce or soup.

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