The highly prized chanterelle mushroom is wild foraged for a limited time. We follow the season around the world, from North America to Europe, to supply these treasures. Chanterelles proliferate in the forest, favoring shady spots under pine trees – a flavor note you can often detect. Chefs love chanterelles for their earthy flavor and the drama their golden color brings to the plate. Enjoy the slightly spicy, intense flavor and fruity aromas that evoke apricots by preparing chanterelles simply with butter, cream, salt, and pepper. They naturally pair with chicken, pork, veal, and egg dishes, and are quite versatile.