The taste of the chanterelle is smooth, soft, with a slight sourness and slight bitterness.
The benefits of chanterelles
Mushrooms are rich in B vitamins (due to which chanterelles have a yellow-orange color), there are also vitamins D, PP, a large amount of zinc and copper. In addition, chanterelles are rich in proteins. The use of chanterelles is useful for removing heavy metals and radionuclides.
Chanterelles contain chinomannose, a biologically active substance that can kill arthropods and worms. Due to the large amount of vitamin A, mushrooms serve as an excellent prevention of eye diseases, help in the treatment of night blindness, and restore the ocular mucosa.
Chanterelle mushrooms may be useful for treating the liver due to their unique properties. They contain B vitamins, which contribute to the normalization of the liver. Chanterelle mushrooms also contain amino acids that help restore damaged liver cells and promote the formation of new ones.
In what form can you eat chanterelles
Of all the mushrooms, chanterelle mushrooms are the most versatile. They are combined with anything - meat, fish, pasta, rice and other cereals, they are good in soups, and in hot dishes, and in juliennes, and in salads, and in pastries. Cooking them is easy and enjoyable.
From spices and spices with these mushrooms, it is better to use black pepper and dried dill.
