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Chanterelles
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Identity Card
Name: Chanterelle
Category: An edible mushroom that in Italy is called the Finerlo or gallinaccio.
Where found: Throughout Italy, especially in forests with evergreen and broad-leafed trees.
Gathering period: Between June and October |
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Along with porcini, this is one of the most highly prized mushrooms and it lends itself to use in a very wide variety of ways. Chanterelles are generally gathered between June and October, but the harvest period may vary from year to year, depending on the climatic conditions and rainfall patterns. They are found at altitudes up to 2,000 meters and thrive in both evergreen and deciduous forests, often growing in plentiful patches to the great delight of inveterate pickers.
The cap of this mushroom is a more or less intense yellow color which takes on a reddish cast once the mushroom has been touched. They are considered to be one of the most easily digested of all mushrooms and this is probably why we find them in so many different recipes. Once again we caution you to make sure that the chanterelles you have just picked are really what you think they are (and not some poisonous variety). Having said that, we are ready to proceed with the best ways of enjoying this woodland treat. Chanterelles are exquisite with cream or besciamella sauce, as long as the sauce is used in moderation, and they are absolutely fabulous in Lasagna, with the addition of a fine layer of ragu to beef up the flavor, so to speak, but be sure you don't go overboard and cover the delicate taste of the mushrooms themselves.
Tagliatelle and ricotta-filled Tortelloni are two further kinds of pasta that lend themselves quite nicely to being topped with a chanterelle sauce. Moving on to second-course dishes, our first suggestion pertains to braised meats. Although the preparation process can be long and tedious, it's well worth the effort, especially if you serve the meat in its own rich mushroom sauce accompanied by a hearty slice of grilled polenta. Another great way to serve these delicate mushrooms is au gratin, a dish that is quick and easy to prepare and a surefire hit. All you have to do is stew the mushrooms in a pan with garlic, oil and onion for about twenty minutes and then put them into a Pyrex baking dish, covering them with a delicate besciamella sauce, prepared with the juices from the stewed mushrooms. Add a generous sprinkling of grated Parmigiano Reggiano and pop them into the oven at 200°C for 15 minutes. Just before serving them, turn on the oven grill just long enough to turn them golden brown.
Either a Cabernet or a medium-bodied Sangiovese will go perfectly with this dish; you may also want to try a Tocai, especially if your besciamella has been flavored with a spicy dash of nutmeg.
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