Region of Origin

Commodity:

Mushroom Wild Golden Chanterelle

Description & Origin

The golden chanterelle is one of the most popular wild mushrooms in the world. They are so common that they are often referred to as simply “chanterelle,” although they have several cousins in the chanterelle family that are also edible, such as black trumpet. Found in damp forested areas, chanterelle have a distinct orange-yellow cap and lighter white yellow stem. Their cap is funnel-shaped with ...

Other Names

Chanterelle

Health Benefits & Nutrition

All wild foraged mushrooms should be washed and cooked THOROUGHLY before consumption. Try a small amount of every wild mushroom before eating a full portion in order to test your reaction, as individuals may react differently to each different variety. All wild foraged items are consumed at your own risk – so take caution.

Commercial Availability (Grown for the US Market)

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USA/CAN
Fair
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Good

Foodservice Tips

Traditional Culinary Uses

Golden chanterelles are often considered one of the most delicious wild mushrooms along with porcini and truffle. They are often prepared simply: sautéed in butter or a rich cream sauce. They can be eaten on their own as a side dish, or added to pastas, risottos, sauces, soups, stews, ravioli filling, and more. Chanterelle have been used in cuisines around the world, especially in Europe where they are used in egg dishes like quiche or the Swedish Kantarellpaj and as sauces for traditional dishes ranging from German spaetzle to Austrian chanterelle goulash.

Flavor Pairings

Lemon, Potato, Shallot, Onion, Corn, Garlic, Olive Oil, Parsley, Thyme, Sage, Wine, Cheese, Cream, Egg, Chicken, Shellfish

How to Prepare

Chanterelle must be thoroughly cleaned before use. Working quickly, immerse and gently swish the mushroom in water. Allow to dry on a towel.

How to Store in the Kitchen

Store chanterelle refrigerated in a paper bag or open container lined with paper or damp paper towels. Do not store chanterelle mushrooms in a plastic bag or sealed container as condensation will lead to decay.

Fight Food Waste Tips for root to stem cooking

Extra chanterelle can be pickled, which preserves and even enhances their delicate flavor.

Warehouse Storage & Handling

Maintain these conditions for optimal short-term storage shelf life.*

IDEAL STORAGE TEMP:

34-36°F

RECOMMENDED TEMP STORAGE ZONE:

32-39°F (Cold Storage)

SUBJECT TO CHILLING INJURY:

No

RELATIVE HUMIDITY:

90-98%

PRODUCES ETHYLENE:

No

SENSITIVE TO ETHYLENE:

No

Quality Assessment

Chanterelle mushrooms should be free of any discoloration or dark spots. Avoid any mushrooms that appear slimy or have soft areas.

Important Handling Notes

Chanterelle are very fragile, so handle with care to ensure to avoid any bruising or breakage. Be sure not to stack heavy products on top of fresh chanterelles.

Optimum Shelf Life

Depending on variety, conditions at harvest, and handling, chanterelles may last up to 7 days.