Nutrients, Calories, Benefits of Chanterelles

Published on: 01/06/2022

Calories in Chanterelles

Chanterelles contains 32 kCal calories per 100g serving. The reference value of daily consumption of Chanterelles for adults is 32 kCal.

The following foods have approximately equal amount of calories:
  • Beans, green, cooked in the microwave (33kCal)
  • Beans, green, frozen, cooked in the microwave (33kCal)
  • Beans are green, green, frozen (33kCal)
  • Beans, green (31kCal)
  • Beans, yellow, frozen (33kCal)
  • Beans, yellow (31kCal)
  • Canned shelly beans, canned (30kCal)
  • Kidney beans, sprouted, boiled with salt (33kCal)
  • Kidney beans, sprouted, cooked without salt (33kCal)
  • Soy milk, unsweetened, with ext. calcium, vitamins A and D. (33kCal)

Carbohydrates in Chanterelles

Chanterelles have 3.06 g of carbohydrate per 100g serving, which is 9% of the daily value. Carbohydrates are a key source of energy for muscles to help you fuel, perform and recover. Carbohydrates are also important for optimal physical and mental performance. The reference value of daily consumption of Chanterelles for adults is 3.06 g. 3.06 g of carbohydrates are equal to 12.24 kCal. A medium 5.3 oz skin-on potato contains 26 grams of carbohydrates. Many of today’s most popular fad diets recommend restricting all or specific carbohydrate-rich foods. This is unfortunate because carbohydrates have many important functions and eliminating them from the diet is neither necessary nor healthy.

Proteins in Chanterelles

Chanterelles contains 1.49 g proteins per 100g serving. A medium 5.3 oz skin on potato has 3 grams of protein. Protein is an important component of almost every cell and tissue in the body. Protein is made up of amino acids. There are 20 amino acids with biological significance; however, only nine are essential, meaning that our bodies cannot synthesize them and they must be obtained through food.

Fats in Chanterelles

Chanterelles contains 0.53 g fats per 100g serving. 0.53 g of fats are equal to 4.24 calories (kCal).

Vitamins and other nutrients in Chanterelles

Nutrient Content Reference
Calories 32kCal 32kCal
Proteins 1.49g 1g
Fats 0.53g 1g
Carbohydrates 3.06g 3g
Dietary fiber 3.8g 4g
Water 89.85g 90g
Ash 1.26g 1g
Vitamin B1, thiamine 0.015mg 0mg
Vitamin B2, riboflavin 0.215mg 0mg
Vitamin B5, pantothenic 1.075mg 1mg
Vitamin B6, pyridoxine 0.044mg 0mg
Vitamin B9, folate 2mcg 2mcg
Vitamin D, calciferol 5.3mcg 5mcg
Vitamin D2, ergocalciferol 5.3mcg 5mcg
Vitamin PP, NE 4.085mg 4mg
Potassium, K 506mg 506mg
Calcium, Ca 15mg 15mg
Magnesium, Mg 13mg 13mg
Sodium, Na 9mg 9mg
Sera, S 14.9mg 15mg
Phosphorus, P 57mg 57mg
Iron, Fe 3.47mg 3mg
Manganese, Mn 0.286mg 0mg
Copper, Cu 353mcg 353mcg
Selenium, Se 2.2mcg 2mcg
Zinc, Zn 0.71mg 1mg
Mono- and disaccharides (sugars) 1.16g 1g
Glucose (dextrose) 1.16g 1g
Campesterol 1mg 1mg

Nutrition Facts About Chanterelles

We Choose And Prepare Chanterelles

The season of one of the tastiest forest mushrooms - chanterelles - is in full swing . Let's learn how to choose mushrooms , how to cook them and what is best combined with them.



How to choose chanterelles

The main difference between chanterelles and other mushrooms is that they are not wormy. Chanterelles have two seasons: summer (July and August) and autumn (September). Summer chanterelles are smaller in size and have a less rich taste. Autumn fruits that have reached the maximum size, taste and color are considered the best - they should be yellow or bright yellow.


How to cook chanterelles

Before cooking chanterelles , it is necessary to wash and remove with a knife dirty areas and plaque that cannot be washed off with water. Washed chanterelles should be boiled in salted boiling water, for example, with the addition of garlic, you can also add thyme. You don't need to cook for a long time: a few minutes are enough, then you need to discard the mushrooms in a colander. In this form, they can already be consumed, for example, by using them for a salad.

Most often chanterelles are fried in oil - you can use any oil here. Try cooking with peanut butter: it gives mushrooms a characteristic aroma and emphasizes their taste.

Chanterelles should be cut depending on the dish and taste - as anyone likes. Small mushrooms are good to use whole, they look nice and organic on a plate. Large mushrooms can be cut in half. Usually chanterelles are rarely mashed.


What to combine with

Chanterelles are combined with most products. They can be added to soups and salads, cooked separately as a side dish and fried with vegetables.

Gourmets can try making jam from chanterelles . The recipe is simple: take chanterelles and sugar, 1:1. Put on a slow fire so that the sugar melts and the mushrooms are cooked in it. Add curry, star anise and cinnamon to the jam. Cool and store in the refrigerator. This jam can be served with salads, as an aperitif, with soft cheeses (strachatella, burrata). A rather original version of using chanterelles .


Spinach with chanterelles and potato chips

  • Spinach - 140 g.

  • Chanterelles - 50 g.

  • Salt pepper.

  • Truffle oil - 5 g.

  • Peanut butter - 20 g.

  • Sausage cheese - 10 g.

  • Potato chips - 5 g.

For chips

  • Potatoes - 200 g.

  • Oil - 200 g.

Blanch the spinach and fry it with chanterelles in peanut butter until ready. Salt and pepper. 

Thinly slice the potato and fry in oil until golden brown. 

Grate the sausage cheese or cut into thin slices. 

Put spinach and chanterelles on a plate, add truffle oil. Garnish with potato chips and sausage cheese.


Salad with chanterelles

  • Baked eggplants - 60 g.

  • Chanterelles - 80 g.

  • Onion - 30 g.

  • Parsley - 10 g.

  • Concase tomatoes - 20 g.

  • Tomatoes - 106 g.

  • Grated Parmesan cheese - 10 g.

  • Arugula - 35 g.

  • Ground pepper - 5 g.

  • Olive oil - 15 g.

  • Sea salt - 1 g.

  • Parmesan sauce - 10 g.

For the sauce

  • Milk - 30 g.

  • Cream - 30 g.

  • Parmesan - 60 g.

Fry the chanterelles with onions, parsley and conkase tomatoes (so-called tomatoes peeled from seeds and skins and cut into small cubes) until ready.

Cut tomatoes and baked eggplants into arbitrary pieces, grate parmesan on a coarse grater.

For the sauce, heat the milk with cream. add parmesan and beat with a blender.

Put the tomatoes, eggplants, chanterelles , arugula on a plate, pour over the sauce and garnish with grated parmesan.


Chanterelle cream soup with dor bleu cheese

  • Chanterelles - 600 g.

  • Shallots - 200 g.

  • Butter - 80 g.

  • Salt pepper.

  • Vegetable oil - 30 g.

  • Tomatoes - 2 pcs.

  • Cottage cheese - 80 g.

  • Watercress - 10 g.

  • Cream - 200 g.

  • Mushroom broth - 1 l.

Fry shallots and mushrooms in vegetable oil, add mushroom broth, salt and pepper. Melt the butter in the mixture, boil until ready and beat in a blender to a creamy consistency.

Peel the tomatoes from the skin and seeds, cut them into slices. Bake the cheese and tomato slices for 1 minute at a temperature of 180 degrees.

When serving, put baked tomatoes with cheese, fried chanterelles in a deep plate , decorate with watercress. Serve cream soup separately. You can mix it at the table.


Young cabbage with chanterelles, cream sauce and blue cheese

  • Young cabbage - ½ head.

  • Chanterelles - 100 g.

  • Olive oil - 20 g.

  • Gorgonzola - 20 g.

  • Salt, ground white pepper.

For the cream sauce

  • Butter - 20 g.

  • Flour - 15 g.

  • Milk - 100 ml.

  • Sour cream - 50 ml.

Blanch the cabbage until al dente. Wash chanterelles thoroughly and dry them, fry them in olive oil with the addition of salt and pepper.

To prepare the cream sauce, fry the flour with butter until light brown. Add milk, stirring intensively with a whisk so that there are no lumps. Add salt and pepper to taste, sour cream and bring to a boil. Mix the sauce with chanterelles .

Fry the cabbage a little, put it in a plate on a sauce with chanterelles , sprinkle gorgonzola on top. If desired , the dish can be sent to the oven for a couple of minutes to melt the cheese.


Pike perch with corn and chanterelles

  • Pike perch fillet without skin - 70 g.

  • Chanterelles - 60 g.

  • Stewed corn - 50 g.

  • Spinach - 60 g.

  • Olive oil - 15 g.

  • Purslane - 20 g.

  • Marigold petals - ⅓ of a flower.

  • Sauce - 80 g.

For the sauce

  • Chicken broth - 300 g.

  • White wine - 50 g.

  • Lemon grass - 10 g.

  • Shallots - 40 g.

  • Thyme - 2 sprigs.

  • Garlic - 5 g.

  • Olive oil - 15 g.

  • Butter - 80 g.

  • Salt.

Stewed corn

  • Corn - 100 g.

  • Chili paste - 1 g.

  • Fresh lemon - 5 g.

  • Shallots - 30 g.

  • Olive oil - 10 g.

Boil the corn in the cob until ready. We cut the grains. Fry shallots cut into small cubes in olive oil. Add corn kernels, chili paste, fresh lemon.

For the sauce, fry lemongrass, garlic and shallots in olive oil for 5 minutes over low heat, add thyme and white wine, boil three times. Add the chicken broth and boil it 3 times. Add ice-cold butter and, stirring constantly, bring it to the consistency of cream.

Carefully put the pike perch fillet cut into slices into the prepared hot sauce and bring to a boil over low heat. Fry the spinach a little in olive oil, add salt at the end. Fry chanterelles , salt and pepper.

We put spinach on a plate, on top are prepared slices of pike perch in sauce. Cover with stewed corn and fried chanterelles . At the end, lay out young purslane, pour hot sauce over it. Sprinkle with marigold petals.


Ginger chicken with chanterelles

  • Green oil with parsley - 2 g.

  • Creamy ponzu sauce - 20 g.

  • Chicken breast - 180 g.

  • Peeled garlic - 2 cloves.

  • Black truffle - 2 g.

  • Chanterelles - 50 g.

  • Green peas (pods, cleaned) - 20 g.

  • Fresh spinach - 10 g.

  • Mashed potatoes - 120 g.

For the marinade

  • Fresh thyme - 1 sprig.

  • Ginger - 40 g.

  • Peeled garlic - 2 cloves.

We marinate the chicken for at least a day in a mixture of ginger, garlic and thyme. Grill or bake with seasonings until fully cooked and golden brown.

We put the brisket and mashed potatoes on a plate, to which we generously add butter.

Mix ponzu sauce (you can buy it in Asian supermarkets) and cream, simmer for a couple of minutes, cool and put in a sauce pan.

Pour the creamy ponzu over the chicken and puree, add a few drops of green parsley oil, young chanterelles fried with garlic , green peas and a little wilted spinach.

If possible, rub a little black truffle on top, it will give the dish a deep taste and incredible aroma. 




How To Cook Chanterelles


How long to cook chanterelles until tender

Most cooks will agree that chanterelles are delicious mushrooms. They are boiled, fried, stewed in sour cream, frozen, soups are made from them, canned. Chanterelles are extremely rare wormy, which is good news.

Before cooking, carefully sort and rinse the chanterelles, removing all dirt. Boil the chanterelles for 20-25 minutes after boiling water, over low heat under the lid. Salt the water lightly. It turns out very tasty when pure mushrooms are soaked for 1 hour in milk before cooking.

By the way, you don’t need to boil the chanterelles before frying, because when they are boiled, some of the mushroom flavor goes into the water, but boiled chanterelles after frying are much more tender.

After cooking, chanterelles can be additionally stewed in sour cream, fried in butter or vegetable oil with onions, cooked mushroom pate, or simply frozen and enjoyed mushrooms later in winter. Every time it turns out very tasty and interesting.

Recipes with fresh chanterelle ingredient


  • Water
  • Chanterelles fresh
  • Salt

We will need:

  • Colander
  • Knife
  • Pot
  • Skimmer

How to cook chanterelles step by step instructions with photos

Step 1


To properly cook chanterelles, we need 1 teaspoon of salt and 1.5 liters of water per 300 grams of fresh mushrooms. You also need to take a colander, a knife and a pan.

Step 2


Mushrooms need to be cleaned and washed well.

Step 3


Put prepared chanterelles and salt into boiling water.

Step 4


Bring the water back to a boil. Remove foam. Reduce heat and simmer covered for 20 minutes. Before frying, boil for 5 minutes less.

Step 5


Drain the water. Mushrooms are ready to go.


How To Fry Chanterelles


Frying chanterelles in a pan with onions

Chanterelles are versatile mushrooms. They can be boiled, stewed, canned, salted, dried, fried.

Fried chanterelles are rightfully considered the most delicious, especially if they are fried according to a recipe with onions. To fry chanterelles deliciously in a pan, just add some butter, or even better, melted butter, to vegetable oil. You will get additional flavors in the dish.

Cooks very often fry chanterelles. They are delicious on their own, and they sound great in salads and other dishes. Before frying, chanterelles can not be boiled at all, they are also tasty without boiling. But if you still cook them beforehand, then it will also turn out unusually tasty, the mushrooms themselves turn out to be a little more tender. Pre-boil the chanterelles before frying for 10 minutes, and then fry for another 15 minutes. It is better to fry the chanterelles over medium heat without a lid. Serve fried chanterelles with freshly boiled potatoes, it is incredibly tasty with sour cream.

By the way, if you are going to fry frozen chanterelles, then first defrost them and fry for 10-15 minutes.

Recipes with fresh chanterelle ingredient


  • Chanterelles fresh
  • Onion
  • Refined sunflower oil
  • Ghee butter
  • Salt

We will need:

  • Pot
  • Colander
  • Pan
  • Knife

How to fry chanterelles step by step instructions with photos

Step 1


To fry mushrooms, you will need melted butter - 15 grams, 2 tablespoons of sunflower oil, salt (1 tsp), 1-2 onions (depending on size) and fresh chanterelles - 300 grams. You also need to take a pot, a frying pan, a colander and a knife.

Step 2


Chanterelles are well cleaned and washed.

Step 3


Cut large chanterelles into several pieces. Bring the water to a boil and put the chanterelles into the boiling water. Cook over low heat for 10 minutes.

Step 4


Water must be drained.

Step 5


Peel the onion and cut into strips. Fry in a mixture of sunflower and melted butter until soft.

Step 6


Immediately add boiled chanterelles and let them fry.

Step 7


Cook properly without a lid, on a low-medium heat, for 15 minutes. 2 minutes before the end of frying, season the chanterelles with salt. If you have not cooked them beforehand, then it will take 20 minutes.

Step 8


Fried chanterelles are ready.

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