Chanterelle (Girolle)
Cantharellus Cibarius

Chanterelle is for many the highlight of the mushroom season: not only does it look beautiful, it looks wonderful. The season is late spring to late summer in Europe and mid summer to early winter in the USA. The chanterelle has a good shelflife: specimen can be kept fresh for some time either in a refrigerator or in a cool, airy place. They taste exquisite and are extremely versatile, whether on their own, in mixed mushroom dishes or with meat or fish dishes. They also give an elegant color to sauces and the overall appearance of a dish. Try mixing all different type of Cantharellus: this will combine the different flavors and textures and make a brilliantly colorful dish of wild mushroom.

"Delicate and delicious sautéed with hearty chops or roasted..."

European Seasons:
Early Spring to Late Summer
Early Winter to Late Winter 

American Season:
Mid Summer to Early Winter 

Chanterelle Season:


Range of Products:
Fresh
Dried
Frozen