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
