Indulge in the golden fragrance of true wild chanterelles, hand‑foraged in the cool spruce‑hardwood slopes of New York’s Catskill Mountains.

Flavor & texture – Apricot aroma, peppery‑sweet finish; firm yet silky when sautéed.
Harvest window – Late June – early October (ships within 24 h of picking).
Pack sizes – Sold by the pound (≈ 4–6 cups cleaned).
Eco packaging – Ventilated pulp baskets nested in wax‑coated produce boxes, all inside a 200‑lb‑test shipper with gel packs.
Transit time – UPS 1 Day; Monday‑Thursday ship‑outs only to avoid weekend holds.

• Unwashed, whole caps and stems (we never rinse—just gentle brushing to preserve flavor).
• Packed loose in ½‑pint molded‑fiber berry baskets, layered with chipboard pads.
• Baskets are placed in a vented, wax‑lined ½‑bushel box inside an insulated shipper with frozen gel packs.
• Chill maintained < 40 °F for 48 h; slight condensation is normal.

• Remove from shipping wrap and keep in original pulp basket or a paper bag—never plastic.
• Refrigerate 34–38 °F with airflow; ideal shelf life 5–7 days.
• For longer keeping, sauté in butter and freeze, or dehydrate until brittle and store airtight with an oxygen absorber.
• Do not wash until just before cooking to prevent waterlogging.

1. Sauté in butter or olive oil 3 min per side; finish with white wine and herbs.
2. Fold into cream sauces, risottos, omelets, or chicken dishes.
3. Slice thin and dehydrate at 115 °F for shelf‑stable umami powder.
4. Pairs especially well with thyme, tarragon, and dry riesling. No need to peel—just brush, trim, and cook.