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cantharellus
(€6.80 ανα 25 gr)
Wild mushroom of species Cantharellus cibarius
Wild mushroom of species Cantharellus cibarius Fr. preferring broadleaved forests as beech, oak, hazel, poplar, linden simides. Mushrooms are impossible to cultivate because of symbiotic relationships that develop with the trees. Excellent quality and taste. Scientific studies and analyzes show that mushrooms are rich in antioxidants, amino acids and low in fat. Dried mushrooms have richer aromas and more intense flavor than fresh. The kantharelles impress with its flowery appearance, the yellow-orange color, fruity and elegant aromas which particularly highlighted in white sauces or soups.
They contain protein, vitamin A, D and B, including riboflavin, niacin and thiamine. From minerals include potassium, copper and selenium (good for mood and brain). They contain all the essential amino acids and glutamic acid is believed to enhance the immune system and can help fight cancer, infections and rheumatoid arthritis. There are indications that inhibits blood clotting, which is valuable for fighting heart disease.
A very quicly way to enjoy them in your table.
You will need:
2 cups Chanterelle Mushrooms
1 pc Shallot, chopped
1 pc Garlic, finely minced
1 Tablespoons Olive Oil
1 teaspoon Thyme
Sea Salt and Pepper to Taste
Directions
In a large sauce pan, heat the olive oil to medium high heat. Place the mushrooms in the pan, and cook until they turn slightly golden brown. Add the shallot, garlic and thyme and cook for two minutes. Remove from the pan and add sea salt and pepper to taste. Serve in a salad or with grilled fish or chicken. So easy and quickly!
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