The magic of mushrooms ...

For many of us, mushrooms are plants that have not sprouted under our sight ... and that's a shame!

They are rich in vitamins, minerals, fiber, low in energy and contain protein. Another fundamental aspect: their flavors, for all the pleasures they can provide to our palate.

And the queen of autumn in all this?
There is a wide variety of mushrooms but let's take a look at the queen of autumn: the chanterelle, especially the fermented chanterelle. As a reminder, fermentation allows better assimilation of nutrients from food.

The mushrooms, and especially the chanterelle, are rich in vitamin B5 - fundamental for our memory, but also provided with vitamin B3 or PP - fundamental in the formation of the red blood cells and thus to the oxygen supply to the cells, in the beauty of the skin and hair and still rich in vitamin D so often in deficiencies in the general population.

In general, fungi, not those that are atomic, are rich in anti-oxidants (zinc, selenium, beta-carotenes, etc.).

What's better than a good chanterelle marinade made from onions, apple vinegars, garlic, rapeseed oil, peppers and other spices? To enjoy as an aperitif or with a raclette season, which will be all the better digested thanks to the bacteria provided by the fermentation of the various ingredients of this recipe ...