Chanterelle (Cantharellus cibarius)

Introduction:

Chanterelles convince with their fine, spicy-peppery aroma and their bright yellow colour.

Use/Preparation:

The mushrooms taste particularly good when simply fried in a pan with a little oil or butter. But chanterelles can also be prepared as cream of chanterelle soup, in omelettes, mushroom pans, in pasta, as ragout or risotto. The taste harmonises particularly well with parsley and black pepper.

Health:

Like many mushrooms, chanterelles are a good source of vegetable protein. At the same time, they are low in calories and rich in iron and potassium as well as beta-carotene, which is converted to vitamin A in the body.

Alternatives:

Alternatively, other edible mushrooms such as champignons, herb mushrooms or porcini can be used. They have a similar texture and bring the typical mushroom/umami taste.

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Average nutritional values	per 100 g
Energy (kcal/kJ)	32/135
Fat	0,5 g
Healthy fatty acids	0 g
Carbohydrates	6,9 g
Sugar	1,2 g
Protein	1,5 g
Salt	0 g