The season for chanterelles is in August, but they can be found in the supermarkets throughout the year.

Cooking

Chanterelles can be cleaned with a small brush to get rid of soil and other dirt. If you have difficulties getting rid of everything, you can rinse and rub them briefly under cold water. Remember that they must be dried thoroughly afterwards, as they will otherwise become sluggish during cooking.

Serving

Chanterelles taste great and can be used in many recipes. Cook them in the pan with a little butter, lemon zest, parsley, shallots and black pepper. Serve with pasta, on toast, in risotto, in omelet or with a salad.

Enjoy!