FROZEN CHANTERELLES
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The delicate flavor of chanterelle mushrooms is now available all year long. Perfect for soups and sauces, in stuffing and fillings.

The name “chanterelle” refers both to the mushroom known as the golden chanterelle (Cantharellus cibarius) and to other closely related species. Chanterelles grow in forests in temperate regions. They can be distinguished from most other mushrooms by their cap, which is wrinkled, rather than gilled, on the underside. The cap is a wavy cup-shape and firm. Chanterelles are noted for their soft flesh and apricot-like fragrance.
Sauté or fry them for 3 to 5 minutes; or cook them with a small amount of liquid in a covered pan for 15 minutes. Chanterelles combine nicely with meat, shellfish and eggs. They can also be added to soups, sauces, and grain dishes. Avoid using chanterelles with ingredients that have strong competing flavors, such as garlic or spices.
A staple of fine restaurants, the chanterelle is increasingly finding its way into home kitchens.  Chefs and food enthusiasts have fallen in love with its golden hue, fruity aroma, and faintly sweet flavor.  Their meaty yet tender texture allows them to hold up well to a variety of cooking techniques, from sautéing to braising.

FROZEN PORCINI MUSHROOM
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Known as the king of wild mushrooms, the porcini, or cepe, mushroom, is widely hunted and harvested throughout Europe, North America, Australia, China, and Mexico. Porcini mushrooms have a long, fleshy stalk, up to 10 inches (25cm) in length. The cap is fleshy, round, and convex, and can be smooth or velvety. The underside of the cap differentiates the porcini from most other mushrooms, as it is covered with vertical tube like pores instead of gills. Porcini mushrooms have a rich, woodsy aroma.
Elemental to Italian cuisine, the porcini mushroom is also a favorite all over the world, found in regions as far apart as Bulgaria, China and the Pacific Northwest.  It is highly prized for its intense fragrance, meaty texture and rich flavor, with notes of nut and cinnamon.  Porcini can be enjoyed raw, sautéed, roasted, stewed and grilled.  They are available fresh (when in season), dried and frozen.

You can appreciate the beauty and fleshiness of these delightful Porcinis. Mushrooms freeze extremely well, and are great for flavoring sauces, casseroles, soups and stuffing. Porcinis are a particularly versatile mushroom, known for their aroma and extravagant flavor. Chop or slice finely, and sauté in butter or olive oil until all the fluid has evaporated, to concentrate the full potency of their flavor.

Beautiful whole frozen porcini cleaned and ready for use in your favorite mushroom dishes! Also available sliced for the busiest of chefs, effortless addition to traditional thin crust pizzas.

FROZEN MORELS
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This unusual mushroom with a honeycomb appearance arrives in springtime with complex, meaty flavor and firm texture. They are incredibly versatile and you can sauté, roast, fry, and braise them.  Pair them with fava beans for a classic spring combination. The morel invites your imagination to take flight.

DRY PORCINI MUSHROOMS
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These delicious, earthy treasures are members of the Boletus edulis species of wild mushroom. They are pale brown in color and range from a mere ounce to over a pound in weight with caps varying in size from 1 to 10 inches in diameter. Porcini mushrooms have a smooth, meaty texture and a pungent, woodsy flavor that is much regaled. They can be preserved indefinitely when carefully dried, as these are, and must be softened in hot water for about 20 minutes before using. One ounce of dried porcini can serve up to four people when used in soups, stuffing, stews and the like. Collected with great care, these genuine Italian-grown gems explode with flavor and are an indispensable ingredient for the gourmet cook.

DRY MOREL MUSHROOMS
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Morels are among the best wild mushrooms in gourmet cuisine. These world-known mushrooms can be used for stuffing or to create sauces, just as you would use Porcini or Chanterelles. The Morels will add subtle aroma and exquisite flavor to pasta, rice, sauces and soups. One pound of dried mushrooms equals about ten pounds of fresh. To reconstitute dried mushrooms, merely soak them in water for 15 minutes, remove and gently squeeze. Save the water used for soaking for future recipes or add alone with the mushrooms in the cooking process.