Chanterelles are a rare and sought-after mushroom known for their delicate, balanced flavour profile blending notes of apricot, peach, butter, and pepper. Prized as a staple in traditional European cuisine and beloved the world over, dried Chanterelles can be used in any dish calling for mushrooms, but they do particularly well cooked in butter or cream, or added to a cream sauce, soup, pasta, risotto, or egg dish.
How to Use
Dried mushrooms can be reconstituted by placing them in any kind of warm liquid (water, broth, wine, cream, etc.) for 15 - 20 minutes. Place mushrooms in small bowl and just cover with liquid. They can then be used in any application that calls for fresh mushrooms. Make sure to save the rehydration liquid for using in recipes. Try our chantrelles as a base for soups and sauces, combine with eggs in a scramble or omelette, incorporate into a risotto, or toss with pasta.
