Chantarelle Mushrooms

Chanterelle mushrooms are well suited for cooking methods such as sautéing, boiling, and frying. When cooked, Chanterelle mushrooms are chewy with a velvety consistency and have a woodsy, earthy flavor with hints of mild pepper. Wild mushrooms, such as the Chanterelle, are generally meatier and stronger in flavor than cultivated mushrooms and work well in pasta served in butter or cream sauces, sautéed with other wild mushrooms, or cooked and served with cured meats, cow’s milk cheese, or onions and garlic. They can also be served over rice, pickled, baked into puffs or biscuits, layered in burgers, mixed into stew or soups, or baked into a quiche. Chanterelles are very sponge-like, so be careful not to waterlog them as it will be difficult to allow their best attributes to shine if they become too wet. Chanterelle mushrooms pair well with meats such as chicken, pork, veal, rabbit, quail, and eggs, seafood such as oysters, scallops, and prawns, spinach, radish, artichokes, coleslaw, parsley, marjoram, bay leaves, garlic, onion, shallots, pine nuts, chicken broth, white wine, dry sherry, red wine vinegar, and parmesan cheese.