North American Import & Export Blog » Blog Archive » Chef’s Notes: Golden Chanterelle Mushrooms
Apr 27, 2009

Chef’s Notes: Golden Chanterelle Mushrooms

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Chanterelle mushrooms are one of the more widely known and most sought-after of the wild mushrooms harvested in North America. Found in forests on both coasts under conifers and oak trees, 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 and firm, chewy texture when simply sautéed with butter and herbs or added to a soup or stew. Chanterelles tend to come into season in the Pacific Northwest, depending on weather, anytime from fall until early spring.

Applications:

Chanterelles are best when shown on their own, such as in a sauté or a ragout, or when accompanying a main dish like salmon or wild boar. Their firm texture and strong earthiness go well with herbs like sage, rosemary, tarragon and thyme. They are good in stews with rich stocks, and go very well with roasted corn and with mild, creamy goat cheese.

Wine Pairings:

Pair a simple sauté of chanterelles with a very dry rose wine from Provence or Spain. If serving them as a side dish with salmon or wild boar, choose a medium-bodied fruity red, such as a simple Burgundy or a light sangiovese like Morellino di Scansano.

How to Select:

Look for mushrooms that are clean, uniformly golden and dry. Size will vary a lot, from small, compact buttons to larger, flowery ones, but always try to find chanterelles with compact, unopened gills and not too much stem. It is not uncommon for a batch of wild chanterelles to contain some dirt or pine needles, but avoid any that are wet or are beginning to turn soggy.

Handling & Storage:

Store chanterelles cool and dry, with room to breathe. The best storage is in a walk-in cooler in a ventilated bin, layered and covered with napkins or paper towels. Never wash chanterelles, and always try to keep them dry.

Pre-prep:

Brush chanterelles free of any dirt or pine needles you may find. Trim the ends of the larger stems, retaining any trimmings for making stock. Smaller mushrooms will cook nicely as they are; larger ones should be halved or even quartered, lengthwise.

Cooking:

Chanterelles can be sautéed or braised. They are also easily added to soups or hearty stews.

How to Buy:

Just give us a call at (800) 276-5955! We’ll FedEx overnight your order, fresh from the mountains of the Pacific Northwest!  We offer wholesale fresh chanterelle mushrooms, dried chanterelle mushrooms for foodservice, and frozen chanterelle mushrooms from France.

For information about some of our other foodservice products, visit our Chef’s Notes Collection.

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