Chanterelle Wild Mushrooms - Wildharvested - 4 oz.
Chanterelle Wild Mushrooms - Wildharvested - 4 oz.
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Chanterelle Wild Mushrooms - Wildharvested - 4 oz.



Freshest Dried Mushrooms In USA!
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We are so excited to finally announce the arrival of some of the freshest dried wildharvested mushrooms in the world! Get them fresh dried packed to order only here at and in stock and on sale! We do run out of frequently so order now!

Chanterelle Mushrooms

This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance against the drab autumn forest background. Also known as "golden chanterelle" and "egg mushroom," it has a magical appeal for most culinary experts in Europe, United States, and Asia. But all chanterelles are not alike. European and Asian forms are usually about the size of a thumb. In the eastern United States they are the size of a fist. But, ah, in the west they can be as large as two hand spans--from little finger to little finger. Chanterelles weighing as much as two pounds are not uncommon.

Chanterelles seem to be worth their weight in gold. They are golden looking, golden tasting, and golden priced. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual thin straight panels hanging from the lower surface of the cap, as we see in the common store mushroom. Instead, the ridges are rounded, blunt, shallow, and widely spaced. At the edge of the cap they are forked and interconnected. The chanterelle's aroma is variously described as apricot- or peachlike. It is unmistakably different and identifiable.

Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations--some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food.

Cooking - them into hunks of a generous size, so that the maximum amount of flavor can be appreciated. Chanterelles are meaty and chewy. One of the best ways to cook them is to slice and sauté them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavor after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them.

After trying many recipes, we still prefer to cook chanterelles by baking them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables.

Very few people eat chanterelles raw. They are peppery and upsetting, and they can make some people ill. In any case, their finest flavor can only be appreciated when they are thoroughly cooked.

Preserving - Freeze Chanterelles after sautéing with butter and onions. When defrosted, they will retain most of their flavor. Dried chanterelles lose flavor and the texture of the slices becomes rubbery. A chef recently suggested that dried chanterelles reconstituted in water overnight retain more flavor if the soaking water is included when they are cooked.

To can chanterelles, clean them thouroughly and cut them in big chunks and steam for 20 minutes. Place the pieces in small canning jars and cover them with the liquid from the steaming vessel or boiling water to make up the difference. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Finally, sterilize them for 40 minutes in a pressure cooker at 10 pounds pressure.

Chanterelles can be pickled with various spices and flavorings in vinegar, oil, soy sauce, etc.. They will keep for a week in the refrigerator.

Below You Will Find A Couple Of Our Favorite Chanterelle Recipes!

Marinated Chanterelles - Serves 8 as an appetizer

Paul is a well-known Berkeley chef. He recommends that these marinated chanterelles be eaten as appetizers or be heated and drained to serve over pasta.

1 cup peanut oil or light olive oil
1/4 pound chanterelles, cut into slices (make sure they are fresh dried--waterlogged mushrooms won't work)
1/4 cup fine wine vinegar, balsamic or fruit vinegar
1 garlic clove, sliced thin
1 bay leaf
1 teaspoon Dijon mustard
Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
1/4 teaspoon salt

In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes. Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.

Chantrelle Mushrooms And Bacon Delight!
2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 cup dried chanterelle mushrooms, finely chopped
1 tablespoon brandy
1/2 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
1/4 teaspoon salt and pepper to taste
1 egg
1/4 cup milk
1/4 cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells

Preheat oven to 325 degrees F (165 degrees C). Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.

In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.

Bake in preheated oven for 15 to 20 minutes, or until filling is set.

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