Product Description
Cantharellus Cibarius are orange or yellow, meaty, funnel-shaped fungus. It has an interesting creamy almond aroma and slightly peppery taste with a texture that is tender, but not "crumbly." It doesn't disintegrate as easily as other mushrooms, and can hold its own decently when tossed, stirred, and sautéed.
Growth characteristics
Cantharellus Cibarius will reappear in the same places year after year if carefully harvested. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, their mycelial threads are often found intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter, and are seldom invaded by insects or forest animals. Size: 1-20cm diameter cap, 3-8cm tall, 1-3cm thick stem.
Function and nutrition
Cantharellus Cibarius, 1 large
Calories: 1.7
Protein: 0.12g
Carbohydrate: 0.35g
Total Fat: 0.02g
Fiber: 0.13g
Like all mushrooms, Cantharellus Cibarius help to prevent cancer, boost the immune system, and ward off diabetes.
Cooking methods
Cantharellus Cibarius combine nicely with meat, shellfish, and eggs and can be added to soups, sauces, and grain dishes. Avoid using cantharellus cibarius with ingredients that have strong competing flavors, such as garlic or spices. These mushrooms are at their best when drizzled with wine added to a sauce made from the reduced cooking liquids.
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