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Chanterelles extra: Discover the Culinary Allure of This Versatile Mushroom
Chanterelles extra are edible mushrooms that thrive in forests, primarily in Europe. Distinguished by their orange or reddish-brown, velvety-textured caps, chanterelles bring a unique flavor to dishes.
Chanterelles stand out for their mild and slightly sweet taste, adding an earthy touch to stews, scrambles, and rice dishes.
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Chanterelle (Lactarius deliciosus): Exploring its Exquisite Versatility
Chanterelle is an edible mushroom found worldwide, particularly popular in Spain, France, and Italy. Its distinctive orange cap and white flesh make it unique.
Rich in proteins, dietary fiber, vitamin C, potassium, and iron.
Can be consumed raw, cooked, or fried. Ideal for soups, stews, sautés, and salads.
Chanterelle is a versatile and nutritious mushroom, an excellent choice for a healthy diet.
Versatile and nutritious, rich in vitamins, minerals, and dietary fiber. Its sweet and earthy flavor is attributed to the compound called lactarius. Cultivated in autumn, it is a seasonal mushroom.
When buying chanterelles, choose fresh ones with intact orange caps. Avoid bruised or rotten ones. Store them in the refrigerator and consume them fresh or in prepared dishes.