Cantharellus cibarius

During the months May – June – July we collect and cook Cantharellus cibarius, by sorting it at small size from 1,5sm to 2sm diameter of the hat, medium size – 2sm-5sm, and bigger size of the hat from 5sm to 8sm, with circumcised  stem, without earth, twigs and worm mushrooms.

CHANTERELLE
CANTHARELLUS CIBARIUS

In the beginning the hat is protruding, later concave to funnel-shaped, diameter of 1-10 cm, and light yellow to yellow-orange. The edge is repand. The nerves are strongly descending on the stump, thin, forkedly branched, yellow. The stump is cylindrical, 2-7 х 1-2 cm, yellow. The meat is whitish or pale-yellow, with fruit smell and pleasant taste. The spore dust is light-yellow. It grows in coniferous, mixed and broad-leaved forests, (VI-XI).
The mushroom is very edible.

Fresh CANTHARELLUS CIBARIUS

(WE COOK IT)

1.Small (Gourmet) – from 1sm to 3sm

2.Medium (Standart) -from 3sm to 5sm

4.Large (Golden Giants) – 5sm+

And something beautiful:

Dry Chantarellus cibarius

1.Light Original

 

2.Dark Original

3.Industria

Also we offer: 

4. Frozen Chantarellus cibarius

  • till 3 sm
  • till 5sm
  • Cuts

5.Milled Chantarellus cibarius in salt