Chanterelle is cooked in a variety of ways. Whether it is simply stir-fried, fried with butter as a side dish for steak, incorporated into a creamy soup to increase flavor, or combined with pasta to create a unique Italian cuisine, chanterelle can rely on its own unique aroma and taste to enhance the quality and level of the whole dish.

Chanterelle is a fungus with a unique apricot fragrance and mellow flavor, which is very popular in the mushroom market. However, chanterelle is highly seasonal and fresh products are easy to perish. These problems have been plaguing practitioners in all aspects of the food supply chain. For buyers seeking a stable source of goods, it is very important to achieve long-term storage of chanterelle while maintaining the flavor and quality of chanterelle. In this article, I will introduce you to chanterelle's storage technology.

​Fresh chanterelle comes with a unique apricot fruity fragrance, which is soft and long-lasting, both the sweetness of the fruit and the freshness of the forest. When ingested, chanterelle's meat is tender and elastic, and it can release a mellow mushroom flavor while chewing, with a faint nutty aroma at the same time. This compound flavor makes chanterelle not only suitable as a staple ingredient to highlight its characteristics, but also perfectly matched with other ingredients to enhance the flavor level of the entire dish.

Chanterelles like to grow around the roots of pine, oak and birch trees. Picking chanterelles is a job that requires experience and skill, and is usually done from summer to autumn each year.