它是什么？
The golden child of the mushroom world, chanterelles are known for their beautiful yellow-orange color, their rarity (they’re available fresh only in the late summer and fall), and most of all, their flavor—a subtle balance of black pepper, butter, apricot, and earth notes. Their size can vary from tiny blossom-like specimens to impressive 5-inch trumpets (fresh versions can weigh up to two pounds). Their rich flavor pairs well with eggs and cream sauces. Available in both fresh and dried forms, they can be quite pricey.
Chanterelles have a symbiotic relationship with trees and shrubs: The fungus protects the roots, and they draw nutrients from each other. This symbiosis is difficult and costly to replicate, so chanterelles are not cultivated, only foraged in the wild. That, combined with their short growing season—from the first fall rain until the first frost—is what makes chanterelles so rare. But they do grow in temperate climates on every continent, and on many types of trees and bushes.
How to choose:
When choosing fresh chanterelles, look for a fragrant, apricot-like odor and a golden color. Look for chanterelles that feel firm, with no soft or slimy spots; the gill-like ridges under the cap should be intact. Fresh chanterelles have a pronounced apricot- or peach-like scent. They lose a lot of flavor when dried, so avoid dried or powdered chanterelles.
If they still have their narrow root ends, trim those immediately (the stems, though more fibrous than the caps, are edible). Wait until just before cooking to clean chanterelles with a soft-bristled brush or damp paper towel. If really dirty, hold them under running water and then pat dry with paper towels.
How to prep:
当补充水分时，它们的质地会令人愉悦。但是，茎可能是木质的，因此浸泡后，修剪坚硬的茎并丢弃它们。
Chanterelles可以用于任何需要蘑菇的食谱中，但它们在菜肴中最有用。Chanterelles中的许多风味化合物都是脂溶性的，因此它们用黄油或奶油煮熟，并在面食或吐司上煮熟。它们制作了decade废蘑菇汤或奶油酱，就像在下面的烤鸡和豌豆上一样，在意大利调味酱中很棒，或者蛋菜，例如煎蛋卷，乳蛋饼和菜肉馅煎蛋饼。
Chanterelles pair well with white wine and aromatic fresh herbs like thyme, tarragon, and chervil. Their peppery flavor is good with sweet onions or shallots; hazelnuts or pine nuts accent their nutty notes. Red meat can overpower chanterelles, but they are delicious with fish, poultry, or pork.
How to store:
Chanterelles存放在纸袋或一个碗宽覆盖的厨房毛巾中，直到冰箱里一周。它们也可以被炒，冷却，然后冷冻长达一年。
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