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Imported Chanterelle Mushrooms - per lb

Item #: MFC206
Our Price: $32.50
 
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Description 

 

 

Chanterelle mushrooms are one of the most beloved of all wild mushrooms in Europe.  These small, firm specimans are fragrant and loaded with flavor.  Chanterelles have excellent shelf life and will remain fresh and delicious in your refrigerator for 1 - 2 weeks.

 

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. Yes, the morel may be the king of mushrooms, but the chanterelle is most definitely the "Queen"!

Recipes

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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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