Funghi
False Gills
False Gills of Chanterelle is a distinct kitchen form used when recipes want this specific yield or texture rather than the whole ingredient. fungal savoury meatiness with species-specific aroma. Handle by the moisture and perishability of chanterelle: keep cold if fresh, dry if shelf-stable. Cook with methods that suit its size and texture. brown hard in wide pans; avoid steaming in crowded oil. Pairs with butter, garlic, thyme, cream, soy. Cold product sears better—pat surfaces dry and do not crowd the pan.
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Characteristics
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Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.41 g
- Saturated Fat 0.1 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0.19 g
- Cholesterol 0 mg
- Sodium 10.6 mg
- Salt 0.05 g
- Total Carbohydrate 4.14 g
- Dietary Fibre 1.9 g
- Total Sugars 1.52 g
- Complex / starch 0.48 g
- Protein 2.83 g
- Water 91.2 g
- Energy 28.5 kcal
- Water 91.2 g
- Carbohydrates 4.14 g
- Protein 2.83 g
- Fat 0.41 g
- Saturated Fat 0.1 g
- Polyunsaturated Fat 0.19 g
- Omega-3 0.02 g
- Vitamins 59.5 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.07 mg
- Vitamin B2 — Riboflavin 0.34 mg
- Vitamin B3 — Niacin 3.37 mg
- Vitamin B5 — Pantothenic Acid 1.25 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 9.4 µg
- Vitamin B9 — Folate 23.3 µg
- Vitamin C 2 mg
- Vitamin D 3.5 µg
- Vitamin E 0.11 mg
- Vitamin K 1.1 µg
- Minerals 398 mg
- Major Minerals 397 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.07 · vitamin-b2-riboflavin: 0.34 · vitamin-b3-niacin: 3.37 · vitamin-b5-pantothenic-acid: 1.25 · vitamin-b6: 0.08 · vitamin-b7-biotin: 9.4 · vitamin-b9-folate: 23.3 · vitamin-d: 3.5 · vitamin-e: 0.11 · vitamin-k: 1.1 ·
Minerals
False Gills of Chanterelle: composition reflects this culinary part relative to the whole ingredient.
History
Restaurant demand for distinct fungi cuts and grades raised chanterelle’s profile, including named false gills portions.
Foragers and early cultivators brought chanterelle into European and Asian market cookery, including named false gills portions.
Restaurant demand for distinct fungi cuts and grades raised chanterelle’s profile, including named false gills portions.