L O C A L P R O D U C T S P R O F I L E S

Local Vendors

Chanterelles Fresh chanterelles appear in farmers’ markets in summer and fall, while dried ones

can be found year round

How to Use ! Chanterelles are best

enjoyed when cooked. ! Chanterelle mushrooms

have a variety of applications and may be found either dried or fresh.

! Their delicate nutty flavor pairs exquisitely with meats, eggs, and poultry.

! Add cooked chanterelles to your favorite omelet or place on top of grilled fish, burger or steak.

! Try them sautéed with olive oil and garlic as a side dish, or tossed with pasta.

! Add some freshly cooked mushrooms to any main course dish, or try as a fantastic addition to a soup, stew or stir fry.

Nutrition Facts ! Chanterelles*are*an*excellent*source*of*vitamin*B3*(niacin),*

which*can*help*improve*cholesterol*levels*and*lower*

cardiovascular*risks.**

! They*are*also*an*excellent*source*of*vitamin*D.**

! Chanterelles*are*a*good*source*of*fibre.*They*contain*2.1*

grams*of*fibre*per*1*cup.*

! They*are*also*a*good*source*of*vitamin*B12, which helps to preserve neurological function and DNA synthesis. It also plays a key role in the health of red blood cells. The nervous system relies on vitamin B12 for proper function as well.*

! Chanterelles*are*also*a*good*source*of*iron,*manganese*and*

potassium.**

! 1*cup*of*chanterelle*mushrooms*contains*21*calories.*

o Casson Family Farm – Sourced from Adam Fraser

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o G.E.M.M.S Forest & Farms

o Seabright Gardens And Many More!

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LOCAL PRODUCTS PROFILES

Cost The average price for fresh chanterelles at a local farmers’ market is $5.50/150 g container

Storage ! Do not wash chanterelles in water. Wipe clean with

a damp cloth. ! Wrap in a paper bag and refrigerate fresh

chanterelles for up to 10 days.

Purchasing Tips ! Look for chanterelles that are golden orange in

color with smooth tops. ! Avoid chanterelles that are wet, dark-colored, or

have mold spots.

Sautéed Chanterelles Adapted from: myrecipes.com Ingredients: 1 tablespoon butter 2 cups fresh chanterelle mushrooms 1 teaspoon red wine vinegar Salt and pepper to taste Directions: 1. Melt*butter*in*a*large*skillet

2. Add*mushrooms;*sauté*over*mediumHhigh*heat*15*minutes*

or*until*lightly*browned.*Stir*in*red*wine*vinegar.*

3. Season*with*salt*and*pepper*to*taste.

Sources: • fruitsandveggiesmorematters.org • healthiestfoods.com • northernbushcraft.com • novascotialocal.wordpress.com

Did you know that chanterelles could be foraged in Nova Scotia forests?

A combination of pine trees and roadside are the best spots to hunt for Chanterelles. If you think you have found Chanterelles, look for the following attributes to help identify them, orangey-yellow, fruity smell reminiscent of apricots, forking ridges (rib-like folds) are present rather than gills; they descend onto the stem, mature chanterelles are funnel shaped, filled stem (not hollow), grows solitary or in groups on the ground, but not clustered at base of trees, and never on wood. The Chanterelle must not be confused with the poisonous Jack-O-Lantern or the toxic False Chanterelle. As with all mushroom foraging, always err on the side of caution and have a trained eye confirm that your harvest is edible.