Products

We supply only with natural, organic mushrooms picked up in forests by hands. During the handling, storage and transportation of the products we do not use any chemicals and preservatives.

Chanterelles can be delivered fresh and frozen.

Product Range:

Chanterelles

Tiny Chanterelles:

hard, small, fleshy and firm structure, cap is 1-3 cm.

Tiny Chanterelles: hard, small, fleshy and firm structure, cap is 1-3 cm.Tiny Chanterelles: hard, small, fleshy and firm structure, cap is 1-3 cm.
Small Chanterelles

hard, average size, fleshy and firm structure, cap is 3-5.5 cm.

Small Chanterelles: hard, average size, fleshy and firm structure, cap is 3-5.5 cm.

Average Chanterelles:

big and average size, wavy edges, cap is 4-7cm.

big and average size, wavy edges, cap is 4-7cm.
“Salt”

This type is called “Salt” because it consists of broken pieces of chanterelles, salt and water. Salt preserves the chanterelles from spoiling. The package is a plastic barrel: 50L.

 

 

We supply only with natural, organic mushrooms picked up in forests by hands. During the handling, storage and transportation of the products we do not use any chemicals and preservatives.

Boletus Edulis can be delivered fresh and frozen.

Ceps (Boletus edulis)

Ceps (Boletus edulis).

Whole mushrooms, cap is 4-12cm, cleaned from soil.

Ceps (Boletus edulis). Cut in halves mushrooms, cleaned from soil.
Ceps (Boletus edulis).


Cut in cubes mushrooms, 2x3 cm.

Package

Standard Package*

Wooden box
Stackable, insertable 
Volume: 3kg
Dimensions: 50x30x13cm

By order of a client the mushrooms may be packed in any other type of package in accordance with preliminary negotiations.

Wooden box with chanterelles

* By order of a client the mushrooms may be packed in any other type of package in accordance with preliminary negotiations.


Fresh Chanterelles with Shallots

Ingridients

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 8 ounces fresh chanterelle mushrooms, quartered if large
  • 1 lemon
  • 1 teaspoon minced shallot
  • 1 garlic clove, minced

How to make it
Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Add juice of 1 lemon, Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes