- Select mushrooms that are dry and fairly clean. Some Chanterelles can get quite wet while they grow, but you’ll lose all that moisture when you cook them.
- Fresh Chanterelles should be bright and have a just-picked appearance. Older mushrooms get dark around the edges.
- Use a pastry brush to brush off any soil. You may also use a sponge that’s slightly wet, however, you don’t want to get them too wet. If you do get Chanterelles that have been out in the rain, you can put them in the oven at 250F to slightly dry them out before they’re used for sautés.
- It’s typical for Chanterelles to get a little stained with dirt but our supplier and our employees do clean them though.
Robbie Sigona is our produce buyer. He works with local farmers and scours the market for the very best in fresh fruits and vegetables – some of you won’t find anywhere else.