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Finferla


The most sought-after mushroom


One of the most sought-after autumn mushrooms by all the admirers of this product of the earth is the finferla. Finferla is the name by which the cantharellus lutescens is more commonly indicated, or a fungus of the cantharellaceae family, which belongs to the same genus as the Cantharellus cibarius, which is instead called finferlo. The affinities between these two types of mushrooms however end here: in fact, from a morphological point of view, they are very different, and the finferla it can be assimilated rather to the cantharellus tubaeformis. The latter differs from the cantharellus lutescens for a slightly greener color, and for a less penetrating scent, but otherwise is just as tasty. Other species with which the finferla can be confused are the cantharellus melanoxeros and the cantharellus ianthinoxanthus, which have slightly different colors.

The characteristics of finferla



The finferla is a fungus that can be recognized with great ease due to its very peculiar morphological characteristics. It has a trumpet shape with a little pronounced hat, but its most evident aspect is the color, which is also underlined by the botanical name lutescens. This term, in Latin, means yellow, and indicates a particular shade of yellow, that of egg yolk. The cap can have a diameter that varies between three and six centimeters, and has the shape of a funnel, convex and sunken in the center. The stem, high and straight, is of tubular type and inside, generally, it is hollow, of a more lit color than the hat, which sometimes turns towards the salmon pink. The meat is cream colored, elastic and firm, and is distinguished by its very fruity aroma, which tastes like plum.

Where is the chanterelle



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Chanterelle grows almost everywhere throughout Italy, but mainly in the central southern wooded areas. Its ideal habitat is very humid, and in general it is found more easily in broad-leaved and coniferous forests, starting from the end of the summer, until late autumn. Its great popularity, in fact, also derives from its being one of the most typical autumn mushrooms, which is found in abundance. In fact, given the poor yield of its meat, to prepare a meal of chanterelle there is a need to collect it in considerable quantities. However, finding it is not very easy, because the chandelier tends to hide in the undergrowth. A clue by which it can be distinguished from the cantharellus tubaeformis lies in the fact that the latter prefers more dry places, while the cantharellus lutescens is always found in areas where there is greater humidity.

Finferla: How to eat the chanterelle



When you have a good harvest of finferle, there are many ways to use them in the kitchen. First of all they must be washed: as with most mushrooms, it is advisable not to use running water, as it would penetrate the pores of the meat of the chanterelle making it tasteless. All that has to be done is to remove the excesses of earth and dirt with a small brush. It is generally a good idea to open it in the middle of the stem, simply pulling it with your fingers, because, being hollow, some animals could hide inside it. For storage, the chanterelle can be dried. Often reduced to powder, it is used to flavor dishes based on other ingredients. Mushroom mushrooms instead can be used in omelette, to make sauces and seasonings, or sautéed in a pan. The nutritive values ​​of the chanterelle are not very high: it is consumed above all for its good taste and its high aromaticity.