FIRST US-HARVESTED CHANTERELLES OF THE SEASON
Sometimes called the "Queen of the Forest," the chanterelle mushroom has also been referred to as "the other mushroom", coming in at second place behind the much beloved and better-known morel. But even though the morel mushroom is possibly the most widely known of the wild mushrooms, it is the Chanterelle mushroom which many of the world's great chefs prize above all others.
The Chanterelle is a distinctively trumpet-shaped wild mushroom with a color that ranges from vibrant yellow to deep orange. Fresh chanterelle mushrooms are one of the truly wild mushrooms and are still foraged in fields and woodlands throughout the world. While there have been many attempts to domesticate the chanterelle, they have never yet been successfully cultivated commercially.
Wherever chanterelle mushrooms are found, they are prized for their superb flavor and fruity aroma, said to be reminiscent of apricots. Chanterelles are relatively mild in flavor, yet they have a distinctive taste and slightly spicy edge which holds its own against other ingredients in soups, stews and other main courses.
Tender and yielding in texture, the Chanterelle is never soft, mushy or crumbly, and is firm enough to stand up well in sauces, stir-frys and sautéed dishes. Their fragrant aroma, fine flavor and pleasing texture make chanterelles one of the most versatile of all mushrooms and have earned them a well-deserved place in kitchens around the world.
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