{"id":23041,"date":"2022-05-27T13:40:32","date_gmt":"2022-05-27T13:40:32","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=23041"},"modified":"2022-05-31T09:16:13","modified_gmt":"2022-05-31T09:16:13","slug":"pilze-gastronomische-schatze-im-wald","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/pilze-gastronomische-schatze-im-wald\/","title":{"rendered":"Mushrooms - Gastronomic treasures in the forest"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Yellow chanterelle and wild boletus, two divine mushrooms from our forests.<\/h2>\n\n\n\n

Passionate mushroom pickers know that the forests hide real treasures from June until early autumn. In the depths of oak and beech trees or in mossy slopes, heavenly delicious mushrooms grow, which can be excellent ingredients for restaurants as well as for home. We will now take a closer look at the two varieties, the yellow chanterelle and the porcini.<\/p>\n\n\n\n

The yellow chanterelle<\/h3>\n\n\n\n

The yellow chanterelle<\/a>, known among connoisseurs as Cantharellus cibarius, is not unknown in gourmet cuisine. It grows throughout Europe, hiding among the bushes, in dense and dark forests or on damp mountain slopes. The chanterelle enjoys warm, rainy weather and grows from June to November.<\/p>\n\n\n\n

\"eierschwammerln\"<\/figure>\n\n\n\n

How do you recognise the yellow chanterelle?<\/h3>\n\n\n\n

Its colour can range from yellow to white to yellowish white, depending on where it grows. The stem is 3-8 cm high and the cap 3-10 cm wide. Its shape is characterised by a funnel, the cap and stump are not clearly separated. The cap of the young mushrooms is convex towards the outside, but as the mushrooms grow older it begins to curl and undulate.<\/p>\n\n\n\n

The yellow chanterelle is one of the most aromatic mushrooms and its fragrance already gives away how delicious it is. Its unique scent smells slightly of peach and a little peppery, experts can usually identify it by smell.<\/p>\n\n\n\n

Preparation of chanterelles<\/h3>\n\n\n\n

The chanterelle is considered one of the tastiest mushrooms! The chanterelle is slightly pungent, the peppery flavours are dominant, but cooking or baking will diminish them a little. It is important to cook the chanterelle for longer, its flesh is a little harder and therefore needs more time. <\/p>\n\n\n\n

In terms of its uses, chanterelle can be used to spice up any dish. It is excellent with game dishes and salads, but it can also transform a simple scrambled egg into a wonderfully flavoursome dish. The mushroom itself is delicious, accompanied with a little cream and pasta, you can conjure up an extremely tasty dish.<\/p>\n\n\n\n

\"Eierschwammerln<\/figure>\n\n\n\n

Very healthy<\/h3>\n\n\n\n

Yellow chanterelles are not only tasty but also very healthy. Like most edible mushrooms, they are high in water and protein but low in energy, with only 38 kcal per 10 dkg of mushrooms.<\/p>\n\n\n\n

A natural source of many minerals and vitamins, it is also rich in potassium, vitamin C and vitamin D. It also contains vitamins B2, B3, B5 and B6 and significant amounts of iron, calcium, magnesium, manganese, phosphorus and zinc.<\/p>\n\n\n\n

It is no coincidence that it is also used in medicine as a natural antibiotic, and in China it is used to make products to improve eyesight, as its beta-carotene content not only has a positive effect on eyesight, but also helps to maintain healthy skin and hair.<\/p>\n\n\n\n

Procurement of yellow chanterelles<\/h3>\n\n\n\n

As with all mushrooms, it is particularly important to get it from the right supplier. Use and eat only mushrooms that have been approved by mushroom experts. In the Gastro Genius webshop<\/a> for example, you will only find verified first class products.<\/p>\n\n\n\n

\n\n\n\n

cep<\/h3>\n\n\n\n

In Latin Boletus edulis, is a widespread species of mushroom in European forests. It is one of the most precious and tasty mushrooms and is recorded as being the most important edible mushroom of the ancient Romans.<\/p>\n\n\n\n

\"Steinpilze<\/figure>\n\n\n\n

The exterior of the porcini mushroom<\/h3>\n\n\n\n

The porcini mushroom<\/a> will be much bigger than the chanterelles. Its stump can reach up to 15 cm and its cap up to 25 cm in diameter. A single specimen can weigh up to 1 kg. Experts say that its hat can expand by 2 cm in a day, so with such growth it's no wonder that porcini mushrooms can grow to robust proportions.<\/p>\n\n\n\n

Its hat is chestnut brown, its flesh thick and firm and its stump often resembles a barrel. If we pick it ourselves in the forest, we must be particularly careful, as it can easily be mistaken for poisonous species.<\/p>\n\n\n\n

Use of wild porcini mushrooms<\/h3>\n\n\n\n

It is not for nothing that porcini mushrooms are also known as the roast of the woods, because they have a rich flavour and many beneficial properties. The young and fresh specimens can even be eaten raw with salad, and fortunately they can be frozen, so porcini mushrooms can be stored for a long time.<\/p>\n\n\n\n

\"Steinpilze<\/figure>\n\n\n\n

They also make excellent soups and mushroom stews - red wine porcini stew is a princely dish, but also red meat or game dishes add a special touch to dishes with fresh porcini mushrooms. Again, roasted on the grill or in the oven in summer, the unique flavour speaks for itself.<\/p>\n\n\n\n

Like chanterelles, porcini mushrooms are a very good source of protein with amino acids, so they have a similar structure to animal products. Vegetarians and vegans should therefore definitely include porcini mushrooms in their diet. Fresh porcini mushrooms are rich in minerals (it also contains potassium, phosphorus, calcium, iron, sodium, zinc) and vitamins: vitamins B1, B2, B5, B9, as well as vitamin C content.<\/p>\n\n\n\n

Purchase of wild mushrooms<\/h3>\n\n\n\n

There are several varieties of porcini, the wild, summer, red-brown and bronze porcini, all delicious mushrooms and edible. However, to the uninitiated eye it is not easy to distinguish the mushrooms from the poisonous ones. So, even with the porcini, only one controlled product from a reliable source<\/a> buy.<\/p>\n\n\n\n

Summer is not only the season for mushrooms, it's also the time to cook in the kettle. Read more about our cooking tips by clicking on click the link<\/a>!<\/p>\n

\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Gelber Pfifferling und wilder Steinpilz, zwei g\u00f6ttliche Pilze aus unseren W\u00e4ldern. Leidenschaftliche Pilzsammler wissen, dass die W\u00e4lder von Juni bis in den fr\u00fchen Herbst wahre Sch\u00e4tze verbergen. In den Tiefen von Eichen und Buchen oder in bemoosten H\u00e4ngen wachsen himmlisch k\u00f6stliche Pilze, die ausgezeichnete Zutaten f\u00fcr Restaurants und auch f\u00fcr zuhause sein k\u00f6nnen. Die beiden<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":23043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[630,638],"tags":[746,637,636,757,744,745,747],"class_list":["post-23041","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artikel","category-nachrichten","tag-eierschwammerln","tag-gastroartikel","tag-gastronomie","tag-kiemelt-2","tag-pfifferling","tag-pilze","tag-steinpilz"],"yoast_head":"\nPilze - Gastronomische Sch\u00e4tze im Wald - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Gelber Pfifferling und wilder Steinpilz, zwei g\u00f6ttliche Pilze aus unseren W\u00e4ldern. 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