Fresh Chanterelle mushrooms, wild foraged seasonally in North America, across Europe, and in North Africa. One of the most prized mushrooms in the world. Their fruity smell and peppery, earthy flavor is best enjoyed simply with butter, cream, salt, and pepper. They naturally pair with chicken, pork, veal, and egg dishes, and are quite versatile.
Dried Chanterelle Mushrooms
Just the facts
- Wild foraged mushroom
- Cantharellus cibarius
- Seasonally available
- Allergen: Contains mushrooms
- Product of North America, Europe or North Africa
- Keep refrigerated
- For best taste, store in the refrigerator and use or freeze within 3-5 days of receipt
Cooking & Serving
Cooking Methods: Sauté, Pan-Roast, Roast, Stew, Braise, cook en Papiotte
Chanterelle mushrooms shouldn't be rinsed. Instead use a brush, cloth or damp paper towel to remove any particles. Lightly clean the surface and trim the ends. Store unused mushrooms in the refrigerator in a paper bag or the box they came in. Chanterelles delicate flavor is complimented by butter, cream, and mild cheeses. They're excellent alongside poultry, game birds, pork, rabbit, and veal. Chanterelles are also wonderful in pastas, egg dishes, and vegetable sautés.