Origin and harvesting
The chanterelle is a wild mushroom, hand-harvested in natural environments at the right stage of maturity. Its availability depends directly on the climatic conditions of each season, making every harvest different in terms of volume and quality.
Season
Autumn seasonal product.
Harvesting is concentrated during the autumn months, when chanterelles develop their best aromatic profile and a firm texture, ideal for professional kitchen use.
Gastronomic profile
The chanterelle stands out for its consistent texture, delicate aroma and subtly fruity flavour. It holds its structure well during cooking and offers stable performance, making it a highly versatile mushroom for a wide range of preparations.
How can it be prepared?
Its size allows it to be used whole or cut, adding presence to the dish.
Large chanterelles are suitable for different culinary applications:
- Quick sautéing to preserve texture and aroma
- As an accompaniment to white meats, game or fish
- In rice dishes, risottos and spoon dishes
- In eggs, pasta and simple preparations where the product takes centre stage
Format and storage
Fresh product. It is recommended to store refrigerated in a breathable container and consume within a few days to preserve all its organoleptic qualities.
