The spasm was severe, and I dashed for the bathroom, barely made it to the commode, and had projectile vomiting with such force that it literally splattered all over the room. Everything seemed fine until about 20 minutes after the meal, when I was walking through the living room and suddenly felt like I had been kicked in the gut by a mule. So I had a second portion, bringing my consumption to about 4 medium-sized mushrooms. I was convinced that the flavor had been altered or weakened by the cooking and that if I just ate enough, then I would better appreciate the supposedly wonderful flavor. Unimpressed with the flavor, she had only a couple of bites. Besides, whoever heard of a dangerous mushroom that was yellow? Thinking I was in for a special culinary treat, my wife cooked steaks and sautéed them in the cooked mushrooms. He identified them as golden chanterelles, and I knew just enough about mushrooms to agree with him. If they are very dirty, you can quickly rinse them, so they do not absorb too much water.It was the fall of 1993 when a neighbor gave me some yellow mushrooms that he had picked on a Missouri tree farm. Any type of cooking helps break down cell walls, making them easier to digest.Īccording to many sources, chanterelles should not be washed because they quickly absorb water and become soft. Their cell walls are hard to digest and could cause an upset stomach. Methods of cooking: Stir-frying, sautéing, drying, pickling, preserving, or freezing. The presence of these compounds ensures the number of health benefits such as immunomodulatory, anti-inflammatory, antioxidant, antiviral, anti-cancer, antimicrobial, and antigenotoxic.Ī few studies have suggested that the chanterelles may have potent insecticidal properties that protect the mushroom body against insects and other potentially harmful organisms but are harmless to humans. The fungi are a source of dietary fiber, protein, potassium, copper, manganese, iron, Vitamins C, D, B, and A. It is highly recommended to cut them from their base instead of pulling them out to keep the small mushrooms and their base still growing. All of them bear ridges and veins instead of gills.Ĭhanterelles of different sizes are fruiting singly or in groups. All four genera in the family are convex or vase-shaped. The Chanterelle family, also includes Craterellus, Gomphus, and Polyozellus. The species are mycorrhizal fungi that mean they build symbiotic relationships with the roots of ectomycorrhizal trees and shrubs in the coniferous and deciduous forests and often grow among ferns. Hood area, Willamette and Umpqua National Forest, Tillamook State Forest, and so on. They can be found on the Cascade Mountains, Coast Range, in the Willamette Valley, and on the Pacific Coast. These beautifully colored funnel-shaped fungi are abundant in the Pacific Northwest, including Oregon.Ĭhanterelles are growing throughout the state of Oregon. These delicious but expensive mushrooms can be found in supermarkets and farmer stores as well as in the forests nearby for free. Highly-prized wild-picked chanterelles are exported worldwide. One of the most popular species of edible mushrooms all over the world, chanterelle tends to be the most difficult fungi to cultivate. Cantharellus in Latin means "little drinking cup".
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