Chanterelles have several names. In Bavaria they are called Reherl, in Austria Chanterelles. Chanterelles belong to the non-leaf mushroom family. They have a strong orange color and a spicy taste. The chanterelle cannot be grown and grows preferentially with spruce and red beech.
What you should know about chanterelles
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 be up to 15 centimeters in size. The style is short. The taste is spicy and slightly peppery.
Its name was derived from this light pepper taste. They grow in Australia, America, northern Asia and all over Europe. Chanterelles thrive from early summer to late autumn. 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 here. On the one hand, the chanterelle is sensitive to any kind of air pollution, on the other hand, it thrives very sensitively to lack of rain, sinking groundwater and interventions in the forest. Heavy machines used by forest workers partially destroy the forest floor and thereby also endanger the fungus.
In some parts of Germany it is now classified as an endangered mushroom and can only be picked by private individuals for their own use. The chanterelles that are offered in supermarkets in summer come mostly from the Baltic States and Eastern European countries. Private individuals can still find and harvest chanterelles in large quantities in Sweden and Finland. In these two Nordic countries, it also plays an important role in the national cuisine. The chanterelle has several subspecies, all of which are edible.
But it can also be confused with the “false chanterelle”, which is not related to the real chanterelle. The false chanterelle also has lamellas and is orange. However, the hat is uniformly round and not as fanned out as the hat of the real chanterelle. The false chanterelle is not poisonous, but in larger quantities it leads to mild stomach and intestinal problems. It also lacks the intense taste of the real chanterelle.
Importance to health
Chanterelles are considered healthy, but also difficult to digest. Tradition has it that they are good for the eyes and lungs. Chanterelles easily grow mold. In 2010, a study by the German Society for Mycology showed that 70 percent of all chanterelles offered in supermarkets were either moldy or rotted.
Moldy chanterelles can cause stomach and intestinal problems and trigger allergic reactions. In addition, large areas of forest in Austria, Eastern Europe and Scandinavia were radioactively contaminated in the Chernobyl accident. The measured values have declined sharply since the end of the 90s, but the dreaded cesium-137 is still measurable. The values fluctuate from year to year and are constantly checked. Chanterelles from Belarus in particular have been affected by excessive values since 2010. The limit is 600 Becquerel per kilogram of mushrooms. If this value is exceeded, they may not be sold.
The Federal Office for Radiation Protection advises to refrain from collecting in particularly endangered areas and to buy chanterelles because they are checked before buying. Like all mushrooms, chanterelles absorb soil toxins and can therefore also be contaminated by other toxins. You should therefore avoid collecting mushrooms near main roads or in city centers. They can be heavily contaminated with fertilizers and pesticides near cultivated landscapes such as vineyards or fields.
Ingredients & nutritional values
Chanterelles are low in calories. 100 grams of mushrooms contain only 15 calories. They are rich in magnesium, potassium, iron and protein. Their high vitamin D content is particularly important. This vitamin is important for building bones and muscles and is also considered to improve mood, as vitamin D promotes the production of messenger substances in the brain.
Many people suffer from a vitamin D deficiency, especially in winter. Nutrition experts recommend vegans and vegetarians to often include chanterelles in their diet in order to achieve higher vitamin D levels. However, due to the large amount of environmental pollution, the amount should never exceed 250 grams per week.
Intolerances & allergies
Chanterelles contain purine and can cause seizures in gout patients and worsen kidney values in kidney patients. They also contain the cellulose chitin, which is considered difficult to digest. Affected people experience gas, abdominal pain and indigestion after consuming chanterelles. Some also react to chanterelles with diarrhea.
Allergies are mainly caused by the mold that grows on the chanterelles, not the chanterelle itself. However, there is also a rare true forest 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 & kitchen tips
If possible, open chanterelles should be bought. In this way rotten and bad mushrooms can be sorted out when shopping. However, many chanterelles are offered in packaged bowls. When shopping, you should choose the bowl with the longest shelf life.
The chanterelles must appear dry and must in no way appear wet or damp. After shopping, chanterelles should be cleaned immediately and all rotten and bad spots removed, cut off and discarded. The cleaned chanterelles then keep for a few days in a dry and cool place. They should not be wrapped in cling film. It is better to wrap them in a dry cloth. If they are heavily contaminated, they must be washed before further processing. To do this, briefly shower them over and dry them again immediately afterwards.
In principle, mushrooms should not come into contact with water. However, this is often the only way to clean up small, soil-polluted chanterelles. One trick is to turn the mushrooms in flour beforehand and then rinse them.
Preparation tips
Chanterelles taste best when fried in butter and oil over high heat. Shortly before the end of the cooking process, finely chopped shallots and garlic are added 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 great for freezing. Put the mushrooms in the pan frozen and simmer over high heat until all the liquid has evaporated. At the end they are tossed in butter. The pan-fried chanterelles can then be served with an omelette or as a side dish to meat dishes.
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