Fresh Chanterelle Mushrooms - per lb
Item #: MFC201
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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 probably 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. Found in the wild throughout the world, Chanterelles have never yet been successfully cultivated.

Wherever they are found, they are prized for their superb flavor and fruity aroma, said to be reminiscent of apricots. Though mild, Chanterelles have a slight peppery edge which holds its own against other ingredients in soups, stews and other main courses.

While tender, the texture of the Chanterelle is firm and not crumbly, standing up well in sauces, stir-frys and sautéed dishes. Their fragrant aroma, fine flavor and pleasing texture make them 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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Recipes

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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Rustic Wild Mushroom Tart
Fresh chanterelles are used in this recipe, but you can use any combination of fresh wild mushrooms. If you absolutely cannot find or buy wild mushrooms, by all means, use good quality cultivated mushrooms like shiitake, oyster or cremini mushrooms. Just keep in mind that cultivated mushrooms will not have the intense flavor and earthy aroma that only wild mushrooms possess.
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Pasta with Chanterelles
Chanterelles add a new twist on the classic mushroom pasta. Versatile recipe that is fast and absolutely delicious.
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Pinot Noir, Chanterelle, and Fresh Truffle Sauce
This sauce is wonderful in very small quantities drizzled over a tenderloin steak that's been cooked until rare over a charcoal fire. By taking the small amount of time necessary to prepare this sauce, you can transform an ordinary steak dinner into an elegant gourmet experience.
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Pork Tenderloins Stuffed with Chanterelles
Pork tenderloins are flavorful, inexpensive, versatile, and a breeze to cook on the grill in the summer, or in the oven during the rest of the year. Experiment with different mushrooms for variety.
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Potato Gratin with Fresh Wild Chanterelles
Potatoes au gratin elevated to new heights by pairing fingerlings with wild Chanterelles. A little dried porcini deepens the earthy flavors.
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Potato and Mushroom Gratin
A mouth-watering twist to a comfort food we are all familiar with. Add chanterelles and Asiago cheese for a tummy-warming treat.
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Really Wild Mushroom Soup
This is a fabulous, elegant soup made with a variety of mushrooms. Try it with an assortment of cheeses and crackers. This recipe is adapted from one by Chef Charles Dale, and serves six.

Remember, when washing the mushrooms, make it quick. Soaking the mushrooms in water will diminish their flavor.
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Russian Style Sautéed Chanterelles
Chanterelles are a lovely pale orange in color, the scent often described as being similar to apricots or peaches. They have a mild, but saturated flavor which stands up to other ingredients.

This is an old recipe from the Old World. It's easy, it's fast, and it's delicious. The bacon flavor lends itself well either to a breakfast dish, or a side dish at dinnertime.
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Salmon Fillets with Wild Mushroom Ragout
Adapted from a recipe in the October,1993 edition of Bon Appetit Magazine, this recipe is a perfect way in which to serve fresh chanterelles: the flavors of the white wine, the salmon, and the cream blend perfectly with the wild, woodsy flavor of the mushrooms to make a memorable meal.
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Sautéed Fresh Chanterelles
Why try to improve on perfection?

This simple recipe is designed to do nothing more than enhance the already naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat.

Serve these glorious chanterelles with fish, poultry, grilled meats or vegetables - or just on their own.

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Sautéed Scallops with Chanterelles and Frisee
This dish is remarkably simple to prepare, and it's special enough to serve for company.

With its combination of colors and textures, this unusual salad looks beautiful on the plate and tastes exotically delicious.

Put the sea scallops in the pan and DON'T MOVE THEM. They'll cook all the way through without being turned over or tossed or messed with in any way. Just make sure that the temperature isn't so high that it burns them.
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Scallops with Chanterelles & Port Wine Sauce
Scallops with the unusual pairing of Port wine sauce is balanced nicely by the addition of woodsy Chanterelle mushrooms. It's an excellent change of pace from the standard barbecue fare, and can be prepared in minutes.
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Scallops with Pasta, Asparagus & Chanterelles
This is a delicious, light dish, redolent with basil and garlic ... perfect for an informal evening. An intriguingly new twist on Pasta with Pesto.
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Sweet Corn and Mushroom-Truffle Pasta
This is adapted from one of Emeril's recipes. We add a new twist to some traditional ingredients.
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Triple Mushroom Tart with Farmstead Bacon
This dish is rich, but mild. The Farmstead bacon intensifies the flavor to bring out the best of the cheese and mushrooms. It's wonderful as a side dish, and also works very well for breakfast. Leftovers, if there are any, may be eaten at room temperature with gusto.
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Warm Chanterelle & Pancetta Salad
Think of this salad as a close cousin of the classic "Spinach Salad with Warm Bacon Dressing" - only better!
The earthy flavor of chanterelles is highlighted by rich pancetta and the nuttiness of pine nuts and sherry vinegar.

Toss with some spicy salad greens and you've got a whole lotta flavor going on.

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Warm Chanterelle and Blue Cheese Salad
This unusual warm salad makes the most of a few key ingredients to achieve a wonderful medley of flavors and textures.

The fruity, mellow flavor of fresh chanterelles makes an excellent counterpoint to the salty tang of good blue cheese. Nutty sherry vinegar and a buttery olive oil add their own notes. A salad to be savored!

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White Asparagus & Roasted Mushroom Salad
This is a particularly excellent recipe because it is so versatile and mixes several unusual flavors. Arugula has a peppery flavor that mixes with the asparagus, the mushrooms, and the garlic to create a dream salad. This is not a difficult recipe. It takes only minutes to put together and it makes a spectacular first course, or a side dish to an elegant dinner.
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Wild Mushroom Salad with Barley & Smoked Bacon
This recipe comes to us courtesy of Chef Michael Simon. The hearty barley adapts itself perfectly to gusty, wild mushrooms and bacon. Rustic and elegant at the same time. It makes a perfect side dish as well as a salad.
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Wild Mushroom Salad with Black Walnut Mustard Dressing
The aromatic black walnuts, with their distinctive flavor are a magic companion to the earthy mushrooms. An unusual salad made extra special with flavors of honey, bitter greens, lemon...an extravaganza of flavors that are unforgettable.

This recipe is adapted from one by the Chef John Ash.
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Wild Rice & Chanterelle Salad with Dried Cherries
A salad filled with tasty morsels and crunchy tidbits that is elegant and visually pleasing. It takes a few extra steps but the result is magnificent and unforgettable!
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Wild Rice and Wild Mushroom Soup
A classic and classy, delightful soup. Fresh and dried mushrooms with wild rice...what can be more natural, healthy and delicious?
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Potato, Blue Cheese & Chanterelle Gratin
This dish has one of the most distinctive flavor combinations I've ever experienced, especially considering that the mushrooms and the potato both tend to have mild flavors. All kinds of things start happening when you add blue cheese to this wonderful base. See for yourself what it can do to liven up your table when served with just about anything. As a main course for vegetarians, this is great. It's also wonderful served with beef or pork, and makes a great accompaniment for fish or poultry. Make sure the cheese is at room temperature when you make the recipe.
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Chanterelles with Sun Dried Tomato Pesto
This recipe is a variation on the standard bruschetta. The white wine, olives, Marsala and soy sauce lend a sharply distinctive taste that you'll find a refreshing change from "every day" bruschetta.
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Wild Mushroom, Blue Cheese and Onion Flatbread
A gourmet variation on pizza. Perfect for Tapas, or for dinner...or as an appetizer for a cocktail party...maybe lunch. It's so versatile, the variations are innumerable! The sky's the limit...
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Pepperoni-Mushroom Pasta
Pizza isn't the only thing that benefits from the hot and salty tang of pepperoni. Brought together by a wild mushroom and spinach cream sauce, pasta and pepperoni prove to be perfect partners.

It makes a wonderful, informal meal, and goes together very quickly. This is an excellent way to cook up something "special" on short notice.
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Mushroom-Stuffed Onions
This recipe is a wonderful combination of textures and flavors. The flavor of the onion itself mellows out and offers a delicious undertone to the earthy mushrooms, wild rice, and the sweet and sour apple flavors. Exotic, easy and rustic. Perfect to complement an Autumn dinner with friends.
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Wild Rice Stuffing with Mushrooms
This is a wonderful, traditional stuffing to serve for an elegant Thanksgiving dinner. Not only is it a change from the routine bread stuffing, but wild rice has a delicious nutty flavor that goes perfectly with turkey. The mushrooms add that woodsy, earthy flavor that complements the turkey and the wild rice, making this an unforgetable and delicious meal.
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Macaroni and Mushroom Gratin
This is gourmet comfort food at its finest, and it's remarkably easy to prepare. Cheese, chives, and parsley give it just a bit of an edge, while the pasta smooths it out. The mushrooms add a wonderful, woodsy flavor and texture. This is a magical combination of fine gourmet cuisine and rustic family style cooking. In this case, we're using wild Chanterelle Mushrooms together with cultivated Trumpet Royale Mushrooms, and cultivated Shiitakes.
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Bacon-Wrapped Tenderloin with Mushroom Risotto
Remember to allow at least 40 to 50 minutes for the risotto to cook. Charlie Trotter suggests partially cooking the risotto earlier in the day, using only three-quarters of the mushroom stock. Refrigerate it in the pan, then just prior to serving, return the pan to the heat. Add the remaining mushroom stock in ¼ cup additions and continue with the recipe as directed. This recipe is from Charlie Trotter's book "Charlie Trotter Cooks at Home" published by the Ten Speed Press.
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Beef Tenderloin with Wine Sauce
A sophisticated version of a comfort dish. If you want a stronger flavor to your sauce, add additional amounts of the beef stock. If you want to take away some of the flavor's "edge," then add a heaping teaspoon of sour cream and whisk it in vigorously.
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Beef Wellington
The classic Wellington for special occasions! Don't even think of counting calories on this one...but the flavor is worth each one!
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Pork Medallions with Chanterelles and Mustard Sauce
An easy, quick yet elegant entree. The chanterelles and mustard pair beautifully to accent the pork flavors. Excellent served chilled.
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Roast Beef Tenderloin with Mushroom Ragout
A tenderloin made extra special with the addition of fresh wild mushroom. Like being in heaven here on earth!
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Veal Rolls with Wild Mushrooms, Lemon and Garli
The delicate flavor and fine texture of the veal is only enhanced by the nutty flavor of the chanterelles. The tomato sauce adds a nice counterpoint to this rustic dish..
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Venison with Currants and Chanterelles
This recipe calls for some wonderful wild flavors that sing Autumn. The mushrooms, venison, currants, and the red wine blend perfectly to create a dish with a distinctive wild edge. If you want a slightly sweeter sauce, substitute the fresh currants for 1 cup of lingonberry jelly, or wild autumn berry preserves.
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Wild Mushroom & Veal Terrine with Pepper Coulis
Above all else, remember that this dish must be made a day ahead of time. A well made terrine is a fine experience to have - these flavors have been thoroughly combined with one another until they're barely distinguishable. What emerges is another flavor altogether, a combination of all the ingredients that makes a brand new "taste experience." This "taste experience" is only enhanced by the fact that the flavors have been permitted to sit undisturbed overnight - settling in and blending until you have a truly fine creation.
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Asparagus with Wild Chanterelles
Excellent as a side dish, an appetizer, or as a vegetarian main course, this is an elegant, versatile yet easy preparation.

When warm rains combine with lots of sunshine to make the forest floors lush and fertile, summer wild chanterelle mushrooms begin to appear.
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Chanterelle Mushrooms with Tarragon and Shallots
This is a quick and easy dish that goes well in the summertime with grilled chicken or pork.
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Chanterelles Printanier
Printanier is French for "made or dressed with diced Spring vegetables". Bring a little Spring to your table when fresh Chanterelles are available. This easy recipe is truly refreshing and pairs well with just about any main course.
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Fiddlehead, Wild Mushroom and Ramp Frittata
A stylish and delicious way to use our "Spring Trio", fresh wild mushrooms, fiddlehead ferns and ramps (wild leeks). The flavors all co-mingle into a dance of Spring. An easy to prepare frittata that is elegant and flavorful!
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Mushroom Ragout
This is an elegant dish, simple to prepare, that creates an "impression." I especially enjoy knowing about recipes that are easy to make, but taste like a gourmet sensation. This is a delicious dish served with pasta, rice, or just a big loaf of fine quality bread. It also makes a great side dish with red meat.
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Wild Rice Stir-Fry with Chanterelles, Apples & Dried Cherries
An elegant way to serve wild rice as a flavorful and interesting side dish. It may be served as a salad course as well. The rich flavor of chanterelles is enhanced by the sweet cherries and tart apples. Magnifico!
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Wild Mushroom Crepes with Duck Prosciutto, Sour Cream & Chutney
Crepes are an ideal canvas for featuring delicately flavored wild mushrooms, such as Chanterelles, Hen of the Woods (Maitake) or Hedgehogs These delicious savory crepes also make an excellent base for any variety of other toppings.
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Beer Battered Mushrooms
What doesn't taste great when it's fried in a delicious beer batter? Fresh mushrooms, whether cultivated or wild, are one of the best candidates for this simple, but delicious preparation. It works great with other veggies too, so be sure to experiment!
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Chanterelle Souffle
A soufflé can be sweet, it can be a main course, it can contain vegetables, meat, or fish. Soufflés lend themselves well to nearly every palate.

One thing they tend to have in common is that they should be light and airy. Fluffy is a word often used to describe soufflés. To maximize on things in the light and airy department, take care when beating your egg whites. This is one of those times that it pays off to be scrupulously careful. Some chefs routinely use copper bowls to beat theirs in, because the copper helps in some cryptic way with the lightness. Other chefs routinely add a pinch of cream of tartar to their eggs for the same reason.

When it comes time to fold the beaten egg whites into the other ingredients, be very gentle. The point is to retain those zillions of tiny air bubbles inside the egg whites in order to elevate the soufflé.

This souffle makes chanterelles light as the breath of Spring!
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Mushroom Crostini
A delicious and oh, so easy variation on a classic, crostini! Chanterelles par excellence....
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Roasted Mushroom Bruschetta
Everybody raves about our Roasted Mushroom Bruschetta! It's fun & easy to make and you can prepare it a day or two ahead of time. We use this recipe whenever we demonstrate our products, and it never fails to make a hit.
It makes a great appetizer for any occasion and is a perfect "finger food" for parties. Don't worry about leftovers - there won't be any!
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Chanterelle-Blue Cheese Stuffed Chicken Breasts
If you're feeling blue, embrace this tasty recipe with open taste buds! The dark clouds will pass and leave a smile on your face.
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Chicken Breasts Stuffed with Chanterelle Mushrooms
This is a perfect gourmet dish to serve in the fall. The wild rice is a symbol of fall, after all, and it combines perfectly with the chanterelle mushrooms to glamorize what might otherwise have been a very plain, very ordinary chicken dinner. Serve this with a Waldorf salad and some kind of apricot dessert.
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Chanterelle-Apricot Chicken
Chanterelle mushrooms have often been said to have a fruity flavor and aroma reminiscent of apricots. It's true that chanterelles and apricots go very well together. In this recipe, fresh chanterelles are combined with dried apricots in a sweet-savory filling for chicken breasts.

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Chicken with Chanterelles and Red Wine Sauce
The important and wonderful thing about this recipe is that it works equally well with either chicken or salmon. Word has it that this recipe first came from the town of Cahors in Southwest France, a region known for its rough, red "vins du pays."
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Crab and Wild Chanterelle Chowder
Chanterelles are considered by many to be the "Queen of the Forest." Their flavor goes wonderfully in soups and sauces - and their firm texture keeps them from falling apart during cooking. They have a mild flavor, vaguely reminiscent of apricots, and they blend superbly with crab...and if you can get some King Crab, you'll have a Royal dinner!
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Grilled Salmon with Wild Mushrooms
It's not surprising that salmon pairs beautifully with wild mushrooms, fresh from the forest floor. But if you don't have access to wild mushrooms, cultivated mushrooms make a fine substitute.
You'll find the dressing to be so delicious, you'll want to use it in other recipes.
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Lobster, Chanterelle, Corn & Bacon Salad
The combination of the bacon, the lobster, and the chanterelles is a wonderful and complex taste experience. A salad for a formal occasion, or because you love someone!
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Sole with Mushrooms & Asparagus
The real subtlety and great taste of this dish comes from the wild mushrooms. The taste is complex and intriguing...perfect to show off a nice wine you've been saving for a special occasion. This recipe is easy to make yet tastes like you slaved over a hot stove for a while...perfect for an impromptu romantic occasion.
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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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Asparagus and Mushroom Salad
In Michigan, we're spoiled when it comes to asparagus. Our asparagus, simply stated, is divine. It should be crisp, tender, flavorful, and not at all stringy. This is another wonderful course for hot weather - nourishing, high in fiber, and refreshing.
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Chanterelle Custard with Arugula Salad
This is a gourmet experience and not difficult to prepare. Use the best quality of fresh arugula that you can find. It should have a distinctive, peppery flavor.
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Chanterelle Salad
Perfect for a luncheon or as a salad course at a formal dinner, or a light meal after picking your own mushrooms! The medley of flavors that result from the combination of sun-dried tomatoes, lemon, balsamic vinegar, basil, and chanterelles, truly raises it to gourmet standards. Serve this at room temperature, it will make the flavors sing!
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Wild Mushroom & Barley Soup
A hearty soup made special with wild mushrooms, fresh or dried...a little goes a long way. Good enough to serve at a formal dinner. A cozy, comfortable rustic soup that is a base for any favorite vegetable and herb additions.
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Chestnut Bisque with Fresh Wild Mushrooms
A hot soup like this served with good bread, a cheese board, fresh fruit, and tossed greens can make an elegant dinner, particularly when there's some candlelight and soft music. This is soup to dress up for.
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Cream of Chanterelle Mushroom Soup
This recipe takes only about 30 minutes to prepare, and it's well worth it. The wonderful flavor of the fresh chanterelles makes this version of mushroom soup unlike any other you've tried before.
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Wild Mushroom & Pumpkin Soup
This soup makes a great Fall luncheon when the air turns brisk and the leaves turn red. Serve it with hot bread and cinnamon butter for a real treat. A tasty addition to Thanksgiving dinner.
It's so easy yet tastes so delicious. It's forest magic!
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Cream of Chanterelle and Quinoa Soup
Quinoa, a delicate grain originally grown in the Andes, is now also grown in Colorado and New Mexico. It is light and easy to digest and is higher in protein than most other grains. It has a noticeably bitter edge if not rinsed very well.
The mushrooms lend their lovely, woodsy flavor to this light, delicious, protein-filled soup.
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Risotto with Gorgonzola and Wild Mushrooms
The Gorgonzola cheese and fresh, wild mushrooms turn this risotto into an unforgettable dish which is rich, cheesy and very comforting.
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Chestnut Chanterelle Garnish
This lifts comfort food to heavenly levels. To save time, you can use ready-to-eat chestnuts.
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Creamy Chanterelle Sauce
All-purpose mushroom sauce that can be used as an accompaniment for meats, seafood and poultry, as well as for vegetables.
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Wild Mushroom Salsa
A wild and tasty salsa with an earthy, mushroomy twist.
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Triple Wild Mushroom Pizza

Who wants pizza?.

 

This "from-scratch" pizza is guaranteed to thrill both mushroom lovers and pizza lovers in general (which includes just about the entire world).

 

What makes it TRIPLE wild mushroom? Well, we've added mushroom powder to the crust, dried mushrooms to the sauce and sauteed mushrooms on top. We've kept other, competing toppings to a minimum to allow all that wonderful mushroomy goodness to shine through.

 

Take that, Old Man Winter! You're not getting any.


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Bricked Chicken with Chanterelles and Asparagus
This is a recipe best reserved for a day when you're in the mood to "fuss" a bit. Still, the orange juice and wine work well to dress up a chicken and make it into a truly memorable experience. The bricks help to hold the moisture in the chicken, and to flatten it for a unique presentation.
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Maple-Glazed Button Chanterelle Mushrooms
This simple recipe does nothing more than enhance the naturally good flavor of chanterelles. This is my favorite kind of recipe: it's very easy to prepare, but it tastes like a rare gourmet treat. A little pure maple syrup heightens the sweet, fruity aroma and flavor of the chanterelle - just the right counterpoint to the "bite" of fresh black pepper.


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Savory Mushroom and Gruyère Strata
This layered casserole, perfect for an easy, make-ahead brunch, but classy and substantial enough for a satisfying dinner, features savory cheeses, eggs, and a whole lot of hearty mushroom flavor.

Think of strata as nothing more than a savory bread pudding. It's easy to make and can even be prepared the night before and baked just before you're ready to serve it.

Stratas aren't as well known as other classic casseroles. Many people have never even heard of them. But stratas combine all the classic elements of breakfast - eggs, milk, bread and cheese - and you can easily add or change ingredients around to suit the contents of your pantry or your appetite!

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Cornish Game Hens with Wild Mushrooms, Chestnuts & Bacon
In the autumn, when the weather cools and a sharp nip is in the air, there's nothing more satisfying than deliciously old-fashioned comfort food. This updated classic will fill the whole house with a rich, mouth-watering aroma as it gently warms the kitchen.

Who cares if the leaves are falling? The earthiness of wild mushrooms, the mild sweetness of chestnuts and the savory flavor of braised game hens remind us that fall is the season when the summer's bounty is ready to enjoy with friends and family.
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