Fresh forest mushrooms (e.g. chanterelles, porcini)

Description

Fresh forest mushrooms, such as chanterelles and porcini, have an intense, earthy aroma and a distinct umami flavor; chanterelles are delicate, golden, and slightly peppery, while porcini are characterized by their meaty texture, creamy interior, and nutty aftertaste. Their appearance can vary — from the light yellow folds of chanterelles to the massive, brown caps of porcini with snow-white tubes underneath. Nutritionally, they are low in calories, rich in fiber, plant protein, B vitamins, minerals (potassium, phosphorus, selenium), and antioxidants; some species also provide vitamin D when exposed to sunlight, and regular consumption supports the immune system and metabolism. In the kitchen, they are excellent for frying in butter or oil, risottos, soups, sauces, egg dishes, or pasta, pairing well with cream, garlic, and thyme. They should be stored briefly in the refrigerator in a paper bag, without washing before storage, and used within a few days; porcini can also be dried or sautéed and frozen.