The Chanterelle is one of the most distinctively flavoured mushrooms in the world. It has been described as having a fruity aroma of apricots and tasting more like a flower than a mushroom. Chanterelles are noted for their soft flesh and this apricot-like fragrance.
The name “Chanterelle” refers both to the mushroom known as the Golden Chanterelle (Cantharellus cibarius) and to other closely related species. Chanterelles grow in forests in temperate regions. They can be distinguished from most other mushrooms by their cap, which is wrinkled, rather than gilled, on the underside. The cap is a wavy cup-shape and firm, and depending on the variety, the cap can be yellow, orange, white, brownish grey, or black.
Buying and storing tips
EDULIS FOOD GROUP only selects the best Chanterelle; ones that boast a spongy, firm, and fleshy cap. Fresh Chanterelles keep for up to seven days in the refrigerator and up to one year in the freezer. Store dried Chanterelles in a sealed container in a cool, dry place.
Chanterelle mushrooms are currently available in fresh and dried varieties by EDULIS FOOD GROUP.
Preparation, uses, and tips.
Before using fresh Chanterelles, rinse them quickly, drain them immediately, and dry them with a cloth or paper towel. To reconstitute dried Chanterelles, cover them with warm water and allow them to soak for approximately one hour.
Chanterelles are best when cooked. Sauté or fry them for 3 to 5 minutes; or cook them with a small amount of liquid in a covered pan for 15 minutes. Chanterelles combine nicely with meat, shellfish, and eggs. They can also be added to soups, sauces, and grain dishes. Chanterelles’ delicate apricot nuance is fantastic with bacon, eggs and cream. They are excellent in sauces. Avoid using Chanterelles with ingredients that have strong competing flavours, such as garlic or spices.
Chanterelle mushroom, 1 large edible portion
Total Fat: 0.02g