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Chanterelle Mushrooms
- Wild foraged mushroom
- Cantharellus cibarius
- Seasonally available
- Allergen: Contains mushrooms
- Product of North America and Europe
- Keep refrigerated
- For best taste, store in the refrigerator and use within 3-5 days of receipt
Cooking Methods: Sauté, Pan-Roast, Roast, Stew, Braise, Cook en Papillote
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. The delicate flavor of chanterelles is complemented by butter, cream, and mild cheeses. They’re excellent alongside poultry, game birds, pork, rabbit, and veal. Chanterelles are also wonderful in pasta, egg dishes, and vegetable sautés.
Our truffles are foraged seasonally in France and Italy, and when those are done we source farmed truffles from Australia, which lengthens the season for these fragrant delicacies.
