Fresh Chanterelle mushrooms, wild foraged seasonally in North America, across Europe and in North Africa.
Dried Chanterelle Mushrooms
Just the facts
- Wild foraged mushroom
- Seasonally available
- Allergen: Contains mushrooms
- Product of the 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
Chanterelles (Cantharellus cibarius) are one of the most prized of the mushroom kingdom. We follow the season around the world, from domestic to European and North African sources.
The Chanterelle is a dense, meaty mushroom with a fleshy cap and ruffled edges that flare up, sometimes giving them the appearance of a cup. Their bright yellowy-orange color makes a beautiful accent, which is why chefs often use them artfully in plating.
Their fruity smell and peppery, earthy flavor is best when simply sautéed in butter until tender and seasoned with salt and pepper. Cheese, cream and butter all work well with the complex flavor of Chanterelles. They also partner well with chicken, pork and veal. Try them at breakfast for a treat, sautéed and added to scrambled eggs
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.