Chanterelles "Eierschwämme"

Chanterelles are among the most popular of wild edible mushrooms and emit a fruity aroma, reminiscent of apricots, and often have a mildly peppery taste (hence its German name, Pfifferling). The name Chanterelle originates from the Greek kantharos meaning "tankard" or "cup" a reference to their general shape.

Though records of Chanterelles being eaten date back to the 16th century, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 18th century, when they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility.

There are many ways to cook Chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream. They also contain smaller amounts of water- and alcohol-soluble flavorings, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking Chanterelles include them in sautés, soufflés, cream sauces, and soups. They are not typically eaten raw, as their rich and complex flavor is best released when cooked.

Nutrition Information (per 100g)

Energy:                     23 kcal
Total fat:                      0.7 g
- Saturated fat:           0.5 g
- Trans fat:                     0 g
Protein:                           2 g
Carbohydrates:          0.5 g
- Sugars:                     0.5 g
Sodium:                     0.95 g

Ingredients:
chanterelles, water, table salt, acidifier: citric acid

Allergen information: none

Storage: Store in a dry and cool (15 - 17°C) place away from sunlight. Refrigerate after opening.