Chanterelles also know as girolles in France. They cultivate in wooded areas in Europe and North America. They grow on the ground under hardwoods or conifers and prefer to grow in less-dense woods or on the sides of roads alongside dense forest. Depending on where they grow alters their colour, when they come from coniferous woods they are almost white while those near oaks are yellow and larger. Winter chanterelles differ by the hollow end of their greyish-brown cap which joins with the stem. Generally speaking though, chanterelles have a yellowish, vase-shaped cap. Their underside is marked with deep irregular wrinkles that extend along the stem, like the girolles. Chanterelles also have a fruity taste, apricot-like odour and prefer slow cooking. Used best simmered in stews, or sautéed.
Chanterelles are available late March through to early December. Minimum order is 1kg
Fresh Wild Mushrooms
Waimea Trading has a large variety of fresh wild mushrooms imported from Europe and Australia.
Fresh Wild Mushrooms do not compare to the dried variety in both flavour and aroma. Being a seasonal product, take advantage of this amazing fresh produce whilst it is in season.
Waimea Trading imports and distributes the following varieties:
- Chantrelle
- Porcini
- Black Trompet
- Mouserron
- Australian & European Wild Morels
- Australian Slippery Jacks
- Pied de Mouton
Please contact Waimea Trading for more information regarding availability and prices, as the products on this page are all seasonal and perishable.
Chanterelle / Girolle
Cèpe is the French name and porcini is the Italian name for this mushroom. The boletus is very fleshy and the underside of the whole cap is made up of tightly-packed tubes. The boletus is highly prized for its refined flavour; it was first discovered and eaten by an English King in Aquitaine. Then in the late 19th century Alcide Bonton (a great chef of the Café Anglais, the posh-est hang-out in Paris since the time of Napoleon III) reinvented the boletus and made the wild mushroom come back into vogue.
Boletus should be firm and unmarked, with the head securely attatched to the stem. The stems should be firm and the ‘gill’ part of the underside of the cap may be yellow or green but should not be brown. Do not choose these mushrooms on their size as the large ones can be just as good as the small ones. Boletus should not be washed as they tend to become slimmy and soak up the water, scrape them with a knife blade or brush them instead. Boletus prefer to be cooked on a low heat, this enables the mushroom to sweat so that their cooking water can evaporate. Best used stuffed, sautéd or grilled.
This highly sought after mushroom is limited in supply and available in April, October & November. Minimum order is 1kg
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