Mushroom Chantrelle
Product Description:
Chanterelles in general go well with eggs, curry, chicken, pork, fish, beef and veal, can be used as toppings on pizzas, be stewed, marinated, sauteed, or used as filling for stuffed crêpes. Of course these are just examples; chanterelles are versatile and can be added as an ingredient to most dishes.
In European cuisine, Chanterelles are often served with venison. A traditional method of preparing these mushrooms is sauteed and then used to make scrambled eggs.
Many Mushroom enthusiasts just like chanterelles sautéed in butter, with a pinch of salt, a clove of fresh crushed garlic and some whipping cream. This recipe is said to bring out the subtle flavor of the Chanterelle without masking it with other aromas. This recipe has the added benefit of retaining flavor even after being stored frozen.
It is a feature of Viennese cuisine.3
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