Girolle

All about

THE CHANTERELLE

The chanterelle (Cantharellus cibarius) is a fungus commonly found in the deciduous or coniferous forests of Europe, though it also grows on more distant continents. This easy to identify and characteristically coloured mushroom can be quickly spotted in the undergrowth, among mosses.

It has a yellow to orange colour, with a round and slightly curved corolla. The chanterelle appears in the forest from the beginning of the summer, usually in groups, and remains present until autumn. It is appreciated by mushroom fans for its sweet and subtle flavours which allow it to be combined with a range of culinary preparations.

THE CHANTARELLE, A VERY POPULAR AND DELICATE MUSHROOM

The chantarelle (Cantharellus cibarius) is a common woodland mushroom in Europe and other parts of the world, known under various names in France depending on its region: girolle, chevrette, roussotte or girondelle.

And there are many more!

HISTORY

This mushroom’s French name of "girolle" is said to come from the Latin "Gyrus" or "circle", as the corolla-shaped head of this fungus was said to describe a revolution. The term chanterelle was used for the first time when listed by Jean Bauhin and Johann Heinrich Cherler in 1650-1651, in their "Universal History of Plants".

Its original name is said to come from the Greek "kantharos", as a result of its flared cap's resemblance to this deep cup used to serve wine in ancient Greece. This explanation is shared by other chanterelles, such as the winter chanterelle (Cantharellus tubaeformis) and the yellow foot (Cantharellus lutescens).

Where does the chanterelle grow?

As a highly appreciated mushroom around the world, thanks to its great gastronomic and nutritional qualities, the chanterelle lives in close contact with hardwood and softwood trees, therefore benefitting from their sap.

It is often found in moss, whether isolated or in groups, with flesh that ranges from pale yellow to golden. It is a firm mushroom with a raw, peppery taste.

HARVEST SEASON:

The chanterelle grows from early summer to late autumn. Well-known among mushroom fans, it is the most commonly harvested variety in the forest as it can be picked over a long period: from June to November. Its characteristic colour makes it easy to identify in the undergrowth. It will sometimes fruit in spring, though most often in autumn following episodes of cold and rain.

FLAVOUR AND AROMA COMBINATIONS:

The chanterelle is characterised by a mild flavour, aromas of stone fruits and floral or slightly spicy notes. Apricot, peach or orange aromas predominate in this fungus, while a more subtle aromatic note of crustacean (prawn) is revealed at the end of the mouth.

It offers an interesting balance between umami and sweet flavours. As a result, it can even be used in the preparation of desserts.

NUTRITIONAL BENEFITS:

The chanterelle can be considered as a "super food" as it is incredibly healthy and contributes to the body's well-being. 100 grams of fresh chanterelles or 15 g of dried chanterelles cover a large part of our needs in terms of group B vitamins (energy metabolism, cell renewal and many other functions) and 100% of our needs for vitamin D. In other words, it is a highly beneficial food.

The chanterelle is also valuable for its prebiotic fibres, its diversity of antioxidant compounds and its essential amino acids.

MAISON BORDE OFFERS A WIDE RANGE
OF CHANTERELLES

DEHYDRATED CHANTERELLES

Drying (or dehydration) remains the most appropriate storage method for most mushrooms.

As it dries, the chanterelle develops bitter notes and retains a fibrous appearance. As such, we advise using it as a spice – don’t hesitate to crush or powder it in your blender to add to all your wild-mushroom sauces. Crushed or powdered chanterelle also makes a delicious addition to a salad dressing or a vegetable stir-fry.

Like all dry mushrooms: store in a dry place, away from light to preserve its aromas.

CANNED CHANTERELLES

Canning is the most appropriate preservation method for the chanterelle as it tends to minimise its at times overly fibrous or rubbery appearance. Very easy to add to recipes in this ready-to-use state, canning favours the use of the chanterelle in a variety of dishes – as an ingredient or to add a very original finishing touch.

Simply add to a persillade, an omelette or in a sauce with crème fraîche. Always keep a jar of chanterelle in the pantry to add a wild touch to your dishes or enhance a last-minute dinner.

FREEZE-DRIED CHANTERELLES

When freeze-dried, the wild chanterelle offers the great advantage of rehydrating almost immediately, making it very easy to use. What's more, it preserves all its organoleptic qualities, making it close to a fresh mushroom. Freeze-drying makes it possible to extract the water contained in the fungus via sublimination.

This consists in vacuuming and extracting the water, sending it directly from the liquid stage to the gaseous stage. This technique can remove more water than traditional drying, and highly concentrates aromas. Add a few freeze-dried chanterelles to a vegetable broth or crème fraîche at the last moment for a very tasty dish! It also pairs well with foods and condiments that echo its characteristic flavours and aromatic notes: asparagus tips and chanterelle cream, mussel and chanterelle bouillabaisse or a chanterelle and shrimp stew.

Mmmmm !

HOW DO YOU COOK THE CHANTERELLE?

The wild chanterelle is delicious on its own pan-fried (persillade) or in an omelette. Natural pairings can be found with light-tasting foods such as courgette, white-fleshed poultry and white fish. Because of its sweetness, chanterelles make a great ingredient in the preparation of condiments such as chutneys, vegetable caviars or pickles.

We recommend using dehydrated chanterelle in powdered or crushed granular form using a blender, and then incorporating this powder into pasta, salads or wild-mushroom sauces