Services

We supply only with natural, organic mushrooms picked up in forests by hands. During the handling, storage and transportation of the products we do not use any chemicals and preservatives.

  • Gross sale of fresh and frozen chanterelles to Europe, the guaranteed volume of supply is up to 300 mts in 2009.
  • Gross sale of fresh and frozen ceps to Europe, the guaranteed volume of supply is up to 100 mts in 2009.
  • The capacity of transfer arrangement on the basis of CPT (Incoterms).
  • The selection of specific type of the mushroom by order of a customer.
  • Cutting the cep by order of a customer (in halves, in 4 parts, in squares).
  • Providing with the license and sanitary certificate for all products.



  • Bonus*
  • Chanterelle.ru bears the expenses on the arrangement of the trip and business meeting of foreign partners for the establishment of long-term business relationships.

 

Fresh Chanterelles with Shallots

Ingridients

  • 2 tablespoons (1/4 stick) butter
  • 2 tablespoons olive oil
  • 8 ounces fresh chanterelle mushrooms, quartered if large
  • 1 lemon
  • 1 teaspoon minced shallot
  • 1 garlic clove, minced

How to make it
Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Add juice of 1 lemon, Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes