Chanterelles are treasures of autumn cuisine, and Luana Belmondo has her own way of enhancing them. With her instinctive and warm approach, this chef invites us to rediscover these mushrooms through simple tips. How about learning to prepare your chanterelles by incorporating them into tasty dishes while preserving their authenticity? Let’s follow her advice to make these wonders of the undergrowth shine on our plates.
How to choose chanterelles well?
Before diving into the preparation of your chanterelles, it’s essential to choose the best. Opt for fresh mushrooms, with bright colors, free from spots or soft areas. A good chanterelle should be firm to the touch and exhale a sweet, woody scent. If you have the chance to pick them yourself, know that it’s better to harvest them after a rain, when they are well saturated with water. This way, they will display their luster, and their flavors will be at their peak.
Once in the kitchen, wash your chanterelles quickly under cold running water. Avoid soaking them, as that could make them spongy. If they are very dirty, gently rub them with a damp cloth. After cleaning, you can cut them into pieces or use them whole, depending on their size. This choice will influence the presentation of your dish and how they will cook.
What are the best accompaniments to enhance chanterelles?
Chanterelles pair perfectly with various ingredients, creating a harmony of flavors. Among the elements that elevate them, think of fresh herbs such as parsley or thyme, which will add a touch of freshness. Butter is a must: sauté your chanterelles in a knob of melted butter, as it will enhance their taste while adding richness to your dishes.
- Fresh cream: ideal for making creamy sauces.
- Bacon: a salty taste that contrasts wonderfully.
- Cheese: parmesan or comté, to add a bold note.
- Dried fruits: walnuts or hazelnuts for crunch.
- White wines: to incorporate into your cooking to enhance flavors.
How to prepare essential dishes with chanterelles?
Chanterelles lend themselves to many recipes, but to get the best from this mushroom, try ricotta gnudi. By mixing your chanterelles with ricotta and a bit of rice flour, you will obtain a creamy and flavorful filling. The idea is to add the chanterelles, either whole or cut according to their size, and mix well until achieving a homogeneous mixture. Then, shape your gnudi and cook them in salted boiling water until they float to the surface, signaling that they are perfectly cooked.
Another option is to incorporate them into a risotto. The usual technique is to sauté onions, then add the rice, followed by gradually adding hot broth. Incorporate the chanterelles halfway through cooking so that they absorb the aromas without breaking down. A bit of parmesan at the end of cooking, and you’re all set!
What mistakes to avoid when cooking chanterelles?
Cooking chanterelles deserves particular attention to avoid mistakes. Don’t overcook them, as this will make them rubbery. Too long a cooking time could also cause them to lose their flavor. A quick cook over high heat, until achieving a nice color, is often the best approach. When using butter, be sure it doesn’t burn before adding your chanterelles.
- Avoid overhandling them during cooking.
- Don’t salt them too early, as this could make them watery.
- Don’t leave them in water too long while washing.
- Don’t mix several varieties of mushrooms unless you’re sure of their cooking compatibility.
How to store chanterelles once prepared?
If by chance you have leftovers of chanterelles after your meal, know that they can be stored properly. Once cooked, let them cool before placing them in an airtight container. They can be stored in the refrigerator for 2 to 3 days without losing their taste qualities. To keep them longer, consider freezing them. Arrange them on a tray in a single layer, then transfer them to an airtight bag after they are well frozen. This method preserves their texture and taste for up to 6 months.
If you plan to use your chanterelles in the days following their harvest, a marinade with olive oil, vinegar, and herbs can also preserve them while adding a touch of flavor. Let them marinate in the refrigerator and add them to your salads or dishes to enhance a monotonous meal.
Luana Belmondo’s tips for enhancing your chanterelles in the kitchen are a true invitation to discover the richness of autumn flavors. By choosing to work with these mushrooms, one approaches an authentic gastronomy that celebrates the product in all its splendor. Chanterelles, whether whole or cut, bring an unmatched texture and taste that elevate many recipes.
The preparation of chanterelles, paired with simple ingredients like rice flour, allows for a homogeneous filling that can be integrated into various preparations. Whether in ricotta gnudi or other dishes, the presence of chanterelles makes all the difference. Luana knows how to highlight this richness, offering practical and accessible advice for everyone.
By following her recommendations, anyone can begin to engage in social and instinctive cooking, rediscovering the pleasure of cooking with good products. Well-prepared chanterelles thus become the stars of the table, ready to amaze all the guests. Cooking turns into a moment of sharing and good pairings, where every bite evokes autumn and the joy of creation.
