Chanterelle

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Chanterelle

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Cantharellus cibarius, commonly known as the chanterellegolden chanterelle or girolle, is a fungus. It is probably the best known species of the genus Cantharellus, if not the entire family of Cantharellaceae. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste (hence its German name, Pfifferling) and is considered an excellent edible mushroom.

Source: Wikipedia
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Chanterelle Mushrooms are one of the most popular and versatile mushrooms in the world. Chanterelle's are also the largest crop of wild mushrooms foraged in North America.  Chanterelle are prized for their fruity aroma and nutty flavor and lend very well to butter and oil. Use these little golden beauties in sautes, souffles, cream sauces, and soups. 

Here at Ponderosa Mushrooms we provide year-round supply of Chanterelle in the form of top quality fresh mushrooms during peak seasons, and in-house dried and frozen Chanterelle when fresh is not available.

We offer Chanterelle in various grades and pack sizes to fit all of your culinary needs, from the aspiring home chef to world renowned restaurants and hotels across the world.

Harvesting Locations

Recipes

Fresh Chanterelle Mushrooms Au Natural

Ingredients:

100 grams fresh chanterelles

sea salt/ fresh cracked pepper to taste

25ml butter

1 clove of garlic

25 ml fresh flat leaf parsley, chopped

1 lemon, juiced

Method:

Simply heat a skillet on medium- high heat and melt butter. Add garlic and chanterelle mushrooms, season, and sauté for approx. 5 minutes. Turn heat off, fold in fresh chopped parsley, and the juice of a lemon. Chanterelles can be placed over top of chicken, fish, or your favourite meat. Serves 2.

Recipe created by Executive Chef Frank Abbinante. "Chef's On the Run"


Fresh Chanterelle Mushrooms in White Wine

Ingredients:

100 grams fresh chanterelles

sea salt/ fresh cracked pepper to taste

25 ml butter

50 ml dry white wine

25 ml fresh sage, chopped

2 shallots, finely sliced

Method:

Heat a skillet over medium- high heat. Add butter. Add shallots, season, and sauté for 2 minutes. Add chanterelles, season, and sauté for 5 minutes. Add white wine, and reduce for 3 minutes. Fold in fresh sage. Perfect over top of your favourite cut of steak or fish. Add to steamed rice or vegetables. Serves 2.

Recipe created by Executive Chef Frank Abbinante. "Chef's On The Run"


5 Minute Fresh Chanterelle Mushroom Stuffing

Ingredients:

100 gr. Fresh Chanterelles

1 small onion, diced

40 ml. extra virgin olive oil

sea salt/ fresh cracked pepper

25 ml fresh sage, chopped

2 eggs, beaten

250 ml bread crumbs

Method:

Heat a skillet. Add olive oil. Add onions, season, and sauté for 2 minutes. Add chanterelles, season, and sauté for an additional 3 minutes. Remove from heat. Place mixture into a bowl and allow to cool slightly. Add eggs, bread crumbs, fresh sage, and adjust seasoning. Add stuffing to poultry, fish, pork, and lamb. Serves 2.

Recipe created by Executive Chef Frank Abbinante. "Chef's On The Run"


Fresh Chanterelle Mushroom Pasta with Crispy Pancetta

Ingredients:

100 gr. Fresh Chanterelles

250 gr. Linguine pasta

350 ml. canned plum tomatoes, crushed

80 gr. Pancetta, sliced, cut into strips

½ onion, sliced

25 ml fresh basil, chopped

40 ml. extra virgin olive oil

sea salt / fresh cracked pepper

Freshly grated parmesan cheese

1-2 cloves garlic, chopped

Method:

Bring a pot of salted water to a boil. Meanwhile heat a skillet. Add olive oil. Add onions, season, and sauté until golden. Add pancetta and cook until crispy. Add garlic, sauté for 1 minute. Add mushrooms, season, and sauté for 3 minutes. Add tomatoes, and let simmer for 5 minutes. Add pasta to boiling water, cook as per directions, drain. Add pasta to the sauce, fold in fresh basil, parmesan, and serve. Serves 2.

Recipe created by Executive Chef Frank Abbinante. “Chef's On The Run”


Seared Fresh Chanterelle Mushroom Appetizers

Ingredients:

100 grams fresh Chanterelle mushrooms

sea salt/ fresh cracked pepper to taste

40 ml extra virgin olive oil

½ sweet onion, sliced

50 ml sun-dried tomatoes, cut into strips

25 ml fresh flat leaf parsley, chopped

1 lemon, juiced

assorted fancy crackers

Method:

Heat a skillet on medium- high heat. Add onions, season, and sauté until lightly golden. Add chanterelles, season, and sauté for approx 5 minutes. Remove from heat and allow to cool. Fold in parsley, sun-dried tomatoes, and the juice from a lemon. Chill for 1 hour. Place on top of assorted crackers or toasted bread squares. Serves 2. You can add crispy bacon, and or fresh baby shrimp.

Recipe created by Executive Chef Frank Abbinante. "Chefs On The Run"


Quick and Easy Fresh Pan-Seared Chanterelles on a Toasted Baguette

Ingredients:

100 grams fresh chanterelles

sea salt/fresh cracked pepper to taste

40 ml extra virgin olive oil

half baguette, split (4 slices)

½ onion, sliced fine

25 ml fresh basil, chopped

Method:

Preheat oven to broil setting Heat a skillet, add extra virgin olive oil. Add onions, season, and sauté until lightly golden. Add fresh chanterelle mushrooms, season and sauté for approx 5 minutes. Fold in fresh basil. Place split baguettes under the broiler and toast until lightly golden Place chanterelle mixture over top toasted baguette slices. Try melting shredded mozzarella over top. Serves 2.

Recipe created by Executive Chef Frank Abbinante. "Chef's On The Run"

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