Fresh Chanterelle Mushrooms - per lb
Item #: MFC201
Our Price: $24.50



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.




Find more delicious recipes on the Earthy Delights Blog!


Grilled Wild Mushroom Salad with Black Walnut Vinaigrette
Black walnuts possess an earthy, intense flavor very different from the "tame" flavor of the familiar English walnut. For some, this distinctive flavor is an acquired taste; for others, it's love at first bite.

Given the intense flavor of black walnuts, black walnut oil is much milder in flavor than you might expect. It has a surprisingly rich, buttery texture with complex notes reminiscent of truffle oil. It's robust enough to hold its own with full-flavored ingredients, like wild mushrooms, yet it's never overpowering or cloying.

Add the woodsy flavor of fire-grilled chanterelle mushrooms and the sweetness of ripe pears, and you just might find that this is a salad to remember.
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Seared Duck Liver with Morel Mushrooms, Pickled Ramps & Balsamic Black Truffle Glaze
Our friends, Bob & Linda at The Old Strawberry Farm in Tidewater, Oregon, keep us supplied with fresh duck livers, duck eggs and other duck-related delicacies that we’d otherwise have a hard time finding. If you don’t have a ready source for duck livers, you can substitute chicken livers – but they won’t be as large, as rich or as silky-smooth.
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Chanterelle Confit
The chanterelle mushroom, the “Queen of the Forest,” whose delicate, fruity, yet spicy flavor is so-well suited to many dishes, seemed to be an ideal candidate for the confit method. With some experimentation, the following recipe slowly evolved. It’s wonderful on its own as a spread for crusty rustic breads, as an ingredient in sauces, as a filling for stuffed pork chops and chicken breasts, turnovers and ravioli.
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Welsh Rarebit with Chanterelle Confit
A classic cheese rarebit made with dark beer and the addition of delicious chanterelle mushrooms in the form of a confit. Get ready for a heavenly treat here on earth. It can be made with fresh or reconstituted dried mushrooms, but the confit really adds a little extra je ne sais quoi!
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Pan-fried Trout with Chanterelle Mushrooms
The sweet, mild flavors of both rainbow trout and chanterelle mushrooms are a natural combination. Combining fresh and dried mushrooms is a neat trick that adds a big boost of flavor. Sure, you can buy mushroom powder, but it's not that hard to make it yourself.

If fresh chanterelles are out of season or otherwise unavailable, substitute fresh hedgehogs or other fresh mushrooms.
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Green Beans with Chanterelles
In this recipe, the delicate flavors of fragrant chanterelle mushrooms and tender, young green beans are well-matched. Toasted hazelnuts and a splash of dry sherry add a mellow, nutty note.
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Roasted Cauliflower and Chanterelle Mushrooms
The woodsy flavor of fresh chanterelle mushrooms becomes deep & rich when roasted in the oven with cauliflower. Add a generous handful of garlic and sliced onion, along with a splash of olive oil and lemon juice, to bring out every bit of flavor.

Don't have fresh chanterelles handy? Use any fresh mushroom (or combination of fresh mushrooms), including trumpet royale, Hen of the Woods, cremini or even white buttons.

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SKU:  MFH101


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