This autumn variety of the chanterelle family is a forest floor gem, with a strong, wild aroma rich in umami.
Produced by Get Funghi
A favourite snack of elks in Sweden, it’s perhaps not surprising that Winter Chanterelle goes particularly well with wild meats such as venison, as well as with full flavoured cheeses.
One of our favourite recipes is Bengt’s utterly delicious winter chanterelle sauce which can also be used to make wild mushroom toasties. This recipe, and many more, can all be found on our website.
Get Funghi’s top quality dried wild winter chanterelles are hand picked by us in Sweden. Handled with care from start to finish, so that only the finest reach your table, we choose the best specimens and clean them in the forest as we pick. They are dried on the same day they are picked to ensure that the maximum taste is conserved. Drying enhances the flavour and increases shelf life. There is no waste – rehydrate only what you need and keep the rest in an airtight container for another occasion. As there is no sand or grit in our mushrooms they don’t need to be rinsed before use.
Weight: 15g dried whole mushrooms equivalent to 180g fresh.
Shelf life: Up to 24 months. Storage and cooking instructions on reverse of packet.
Contents: 100% Cantharellus tubaeformis, no added ingredients.
Chinley, High Peak, Derbyshire
Chinley Cheese in Derbyshire's High Peak is a Cheesemongers which stocks local fine foods, such as chutneys, jams, pies and chocolates, as well as local beer, wine and gin; all within the village Post Office.
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