Chanterelles have several names. In Bavaria they are called Reherl, in Austria Eierschwammerl. Chanterelles belong to the non-leaf fungi family. They have a strong orange color and a spicy taste. The chanterelle cannot be cultivated and grows preferentially in spruce and copper beech trees.
This is what you should know about chanterelles
Chanterelles are considered healthy, but also difficult to digest. Already in ancient times they were popular edible mushrooms. Chanterelles were already popular edible mushrooms in ancient times. The hat of the chanterelle has a diameter of 2 to 10 centimeters, but can also grow up to 15 centimeters. The style is short. The taste is spicy and slightly peppery. Its name was also derived from this light peppery taste. They grow in Australia, America, northern Asia and throughout Europe. Chanterelles thrive from early summer to late fall. It used to be found in all forests in Germany. However, it has been on the decline since the 1970s and is now one of the rare mushrooms in German forests. Researchers assume that various factors play a role in this. On the one hand, the chanterelle is sensitive to any kind of air pollution, and on the other hand, it thrives in the absence of rain, sinking groundwater and is very sensitive to interventions in the forest. Heavy machinery used by forestry workers sometimes destroys the forest floor, thereby also endangering the fungus. In some parts of Germany it is now classified as an endangered mushroom and may only be picked by private individuals for their own consumption. The chanterelles that are offered in supermarkets in the summer mostly come from the Baltic States and Eastern European countries. Private individuals can still find and harvest chanterelles in larger quantities in Sweden and Finland. In these two Nordic countries, it also takes an important role in the national cuisine. The chanterelle has several subspecies, all of which are edible. However, it can also be confused with the “false chanterelle”, which is not related to the true chanterelle. The false chanterelle also has lamellae and is orange. However, the cap is uniformly round and not as fanned out as the cap of the true chanterelle. The false chanterelle is not poisonous, but causes weak stomach and intestinal discomfort when eaten in large quantities. It also lacks the intense flavor of the true chanterelle.
Importance for health
Chanterelles are considered healthy, but also difficult to digest. According to traditions, they are good for the eyes and for the lungs. Chanterelles grow mold easily. In 2010, a study by the German Society for Mycology showed that 70 percent of all chanterelles sold in supermarkets were either moldy or rotten. Moldy chanterelles can cause stomach and intestinal problems and trigger allergic reactions. In addition, large forest areas in Austria, Eastern Europe and Scandinavia were contaminated with radioactivity during the Chernobyl reactor accident. Measured values have fallen sharply since the end of the 1990s, but the dreaded caesium-137 is still measurable. The values fluctuate from year to year and are constantly monitored. Chanterelles from Belarus in particular have been affected by excessive levels since 2010. The limit is 600 becquerels per kilogram of mushrooms. If this value is exceeded, they may not be sold. The Federal Office for Radiation Protection advises people to refrain from picking in particularly endangered areas and prefer to buy chanterelles, as they are checked before purchase. Chanterelles, like all mushrooms, absorb soil toxins and may therefore be contaminated by other toxins. Mushroom picking near major highways or in downtown areas should therefore be avoided. Near cultivated landscapes such as vineyards or fields, they can be heavily contaminated with fertilizers and pesticides.
Ingredients and nutritional values
Chanterelles are low in calories. 100 grams of mushrooms contain only 15 calories. They are rich in magnesium, potassium, iron and protein. Especially important is their high content of vitamin D. This vitamin is important for building bones and muscles and is also considered a mood booster, as vitamin D promotes the production of neurotransmitters in the brain. Especially in winter, many people suffer from a vitamin D deficiency. Nutrition experts recommend that vegans and vegetarians include chanterelles frequently in their diet to achieve higher vitamin D levels.However, due to the many environmental impacts, the amount should never exceed 250 grams per week.
Intolerances and allergies
Chanterelles contain purine and can trigger seizures in gout patients and worsen kidney function in kidney patients. They also contain the cellulose chitin, which is considered difficult to digest. Affected individuals experience bloating, abdominal pain and indigestion after eating chanterelles. Some also react to chanterelles with diarrhea. Allergies are mainly caused by the molds that thrive on chanterelles, rather than the chanterelle itself. However, there is also a rare true wild mushroom allergy. Symptoms can range from hay fever to severe asthma attacks. Chanterelles should never be eaten raw. Allergic reactions and intolerances can be greatly limited by the cooking process.
Shopping and kitchen tips
If possible, open chanterelles should be purchased. In this way, rotten and bad mushrooms can be sorted out at the time of purchase. However, many chanterelles are sold in packaged trays. One should choose the tray with the longest expiration date when shopping. Chanterelles must appear dry and in no way should they appear to be wet or damp. After purchasing, chanterelles should be cleaned immediately and all rotten and bad spots removed, cut off and discarded. The cleaned chanterelles will then keep for several days if stored in a dry, cool place. At the same time, they should not be wrapped in plastic wrap. It is better to wrap them in a dry cloth. If they are heavily contaminated, they must be washed before further processing. For this purpose, they should be washed briefly and dried immediately afterwards. As a matter of principle, mushrooms should not come into contact with water. However, in the case of small chanterelles soiled with soil, this is often the only way to clean them. One trick is to turn the mushrooms in flour beforehand and then rinse them.
Preparation tips
Chanterelles taste best when sautéed over high heat in butter and oil. Just before the end of cooking, add finely chopped shallots and garlic to the pan. The chanterelles always go into the pan first, as shallots and garlic can develop a bitter taste in the hot fat. Chanterelles are very good for freezing. The mushrooms go into the pan frozen and simmer over high heat until all the liquid has evaporated. They are then tossed in butter at the end. The pan-fried chanterelles can then be served with an omelet or as a side dish with meat dishes.
