Wild Chanterelle Mushroom / lb
Wild Chanterelle Mushroom / lb
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Wild Chanterelles are one of the few mushrooms that you truly can pair with anything. From fish and steak to chicken and game, they are the most versatile of the wild mushrooms. Cook with fresh herbs, white wine and cream and serve on top of some fresh pasta for a delicious and simple treat.
Storage Tips: Mushrooms should be kept in the refrigerator in a paper bag. Best consumed within the first three days of arrival. If the mushrooms you receive are a little damp, allow them to air dry in the refrigerator. Store in a paper bag or a bowl lined and covered with a hand towel/paper towel. Mushrooms should be fully cooked prior to eating. As a rule, clean the mushrooms as you need them, ideally without water. Paring knives, mushroom brushes, and tea towels can all be used to remove debris. It is not uncommon to find the occasional bug on a wild mushroom, simply wipe it off and know that the mushroom is still perfectly safe and delicious to eat.
Storage Tips
Storage Tips
Perishable items: Keep Refrigerated upon arrival. Best consumed within 1-4 days.
Shelf Stable items: Refrigerate after opening, view best before date. Please follow instructions on packaging.
Shipping
Shipping
Orders are generally processed within 1–3 business days after the order is placed. We do not ship perishable items on Friday, they are shipped the following Monday.
If you require your order by a certain date please add this to the shipping notes section when checking out. Our Customer Care will reach out in the event the request is not possible.
Once Shipped:
Ground Orders: 2-7 Business Days.
Express Orders: Next business day for most addresses.
Pick Up Orders: Generally ready for pick up within 24 hours, you will receive a confirmation email once your order is ready for pick up. We are open Monday to Friday, 8am-330 pm for pick up.
Orders over $500 receive Free Shipping!
Sautéed Chanterelle Mushrooms
Ingredients:
250–300g fresh chanterelle mushrooms, brushed clean and halved if large.
2 tbsp unsalted butter
1 small shallot or ½ small onion, finely diced (optional)
1 clove garlic, minced (optional, go light to not overpower)
Salt + freshly ground black pepper, to taste
1 tsp fresh thyme leaves (or ½ tsp dried)
Squeeze of lemon juice or zest, to finish
Fresh parsley, finely chopped (optional)
How to:
Prep the chanterelles
Gently clean with a soft brush or damp cloth (avoid soaking). Halve or tear larger mushrooms for even cooking.
Sauté
In a large skillet over medium heat, melt butter until it foams.
Add shallot (if using) and cook 1–2 minutes until softened.
Add chanterelles and sauté undisturbed for 2–3 minutes to sear. Then stir and cook another 4–6 minutes, until golden and just tender.
Add aromatics
Stir in garlic (if using) and thyme; cook 30 seconds more.
Season with salt and pepper. Finish with a squeeze of lemon juice or a touch of zest to lift the flavors.
Garnish: Top with fresh parsley and serve immediately.