Northwest White Chanterelle Mushrooms, Cantharellus Subaldibus
Wild Golden Chanterelle mushrooms, foraged in the Pacific Northwest. These gorgeous Chanterelles are hand-sorted to select closed cap mushrooms with nice round caps that are 1.25″ in diameter or greater. Also known as Medium and Large Large Buttons.
When is White Chanterelle Mushroom Season?
In the Pacific Northwest, Chanterelle mushroom season typically begins in October and extends through November/early December.
What are Chanterelle Mushrooms?T
The White Chanterelles are mostly found in the Pacific Northwest of the United States. It differs from other chanterelles in its whitish color and in its scent—unlike most, it does not smell like apricot. All parts of the mushroom are whitish but can discolor to yellowish or orange-ish. The White Chanterelle goes by it’s scientific name Cantharellus subalbidus.
How do you Cook Chanterelle Mushrooms?
Most commonly, Chanterelles are cooked by sautéing. We believe in dry-sauteing first to expel the natural liquid, then finishing in butter or olive oil with minced shallots, garlic and a touch of white wine. Complementary herbs include thyme, rosemary, chervil and tarragon. You can also roast them.
They are an uncommonly versatile mushrooms, lending themselves to a wide range of dishes:
- Cream-based sauces and soups
- Adorn pasta and risotto
- Topping for pizza
- Accompany chicken, pork, beef, fish
- Omelets, with fresh herbs
- For leftover Chanterelles, drying is not advised, but you can pickle them.
- They also freeze well. Just sauté, cool and vacuum seal.
Where to Buy Chanterelle Mushrooms?
You can find White Chanterelles at farmers markets and specialty grocers. Fresh & Wild can ship them overnight, right to your kitchen door.
What is the Chanterelle Mushroom Price?
The price varies throughout the season, based on growing conditions. Stay tuned for the latest prices by sending an e-mail to firstname.lastname@example.org or by checking www.freshwild.com.