Fresh Wild Chanterelle Mushrooms
Choose approximately 2, 5 or 10 lbs.
August-December for Pacific Northwest season
Pacific Northwest, USA
Chanterelle mushrooms are one of the most sought-after of the wild mushrooms harvested in North America. They are a warm yellow to orange in color, with a trumpet-like cap over a sometimes spindly stem. Their aroma is both earthy and fruity, often described as apricot-like, and they have an earthy flavor.
Store fresh mushrooms in your refrigerator wrapped in a paper bag. For long term storage & preservation ideas, read How to Freeze, Can & Dehydrate Fresh Mushrooms.
Up to ten days fresh. A year or longer sliced & dried. Several months frozen.
RECIPES & TIPS
The golden chanterelles' firm, chewy texture holds up well when simply sautéed with butter and herbs or added to soups, stews, nutty grain dishes, and fowl and game dishes.
Chanterelles work exceptionally well with any dairy products; butter, cream, eggs and cheese really make them shine. Other good pairings include shallots, mussels, game birds, thyme, lentils and garlic.
Before cooking, clean them gently with a damp paper towel to remove dirt. Do not soak them.