The “Forest Flame.” Peppery and firm, carrying the famous aroma of wild apricots and summer rain.
The Yellow Chanterelle (Cantharellus cibarius) is famous for its bright color and delicate notes of apricot and black pepper. When using them whole, you preserve their beautiful shape and firm, meaty texture, which makes this risotto look as stunning as it tastes. Ingredients: Fresh Whole Yellow Chanterelles: 300g (small to medium ones are best kept […]
Gourmet Recipe: Golden Chanterelle & Wild Garlic Butter Risotto Read More »
The dried Yellowfoot Chanterelle (Craterellus tubaeformis) is a culinary treasure. Drying concentrates its unique earthy, slightly fruity, and peppery notes, making it the perfect base for a luxurious, soul-warming soup. By using both the mushrooms and their filtered soaking liquid, we capture every drop of that intense forest umami. Ingredients: Dried Wild Yellowfoot Chanterelle (Craterellus
Gourmet Recipe: Silky Wild Yellowfoot Chanterelle Cream Soup with Fresh Tarragon Read More »
The Grey Chanterelle (Cantharellus cinereus) is a sophisticated forest gem. While it looks similar to the Black Trumpet, it possesses a more delicate, earthy aroma with distinct hints of spice and forest floor. Keeping them whole in a savory tart preserves their beautiful fluted shapes and provides a wonderful, slightly chewy texture that contrasts perfectly
Gourmet Recipe: Wild Grey Chanterelle & Roasted Garlic Tart Read More »
