America has a firm foothold in what used to be an exclusively European market, the delectable Chanterelle mushroom. Oregon and Washington states are the sources of almost all American chanterelles, which are classified as Cantherellus formosa, meaning “beautiful.” There is no end to their versatility and their subtle flavor is best used in simple preparations. It’s a great sautéing mushroom, but is also fabulous roasted, or grilled. Dried chanterelles are ideal for infusing into vodka, stocks, and sauces. Be sure to try Dried Morels from Wineforest Wild Foods as well.
