Origin: Cascades of Oregon
Flavor Profile: Dense meaty texture with a hint of pepper and a lovey woodsy flavor. When cooking your kitchen fills with an aroma reminiscent of peaches and apricots.
Application: Many of the flavor compounds are fat soluble so chanterelle are fantastic cooked in butter / cream, served over Alfredo, or marinated then stir-fried. Great next to chicken; great turned into vegan chicken.
About: These beauties create a mycorrhizal / symbiotic relationship with the roots of conifer trees such as Douglas-fir and Western Hemlock by trading nutrients like phosphorus and nitrogen with the roots they grow on. In addition; Chanterelles actually increase the surface area associated with the tree roots, allowing the host tree to reach nutrients and water that might not be otherwise be available.