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Tasting of apricots, pepper, and a touch of nutmeg the chanterelle has always been a popular mushroom in the kitchen. When fresh they are often braised and sometimes pickled. We're a fan of simplicity: sauté them with butter, shallots, and then finish them off with a heavy pour of cream.
These dried Chanterelle mushrooms should be reconstituted in water, or with a homemade chicken or vegetable broth. The mushrooms can then be used in any dish as you would fresh. The liquid used for reconstituting them should be saved for soups or risottos where the flavor can shine.
Additional Info
| Ingredients | Chanterelle mushrooms. |
|---|---|
| Recommended Applications | With a fantastic taste, sauté these mushrooms in butter with onions or shallots or add to a cream sauce. Cook with light seasonings for best taste. |
| Basic Preparation | Rule of thumb, 1 oz. of dry mushrooms reconstitutes to 3-4 oz. of mushrooms. To prepare, start by rinsing the product in cold, running water to remove any debris. To reconstitute, put the desired amount of mushrooms to be used in a bowl, cover with boiling water and then let them soak for 15-20 minutes prior to draining. |
| Qualities | All Natural, Gluten-Free, Kosher Parve, Non-GMO |
| Product Style | Whole |
| Cuisine | American, Asian, Chinese, European, French |
| Handling / Storage | Store in a cool, dry place. |
| Shelf Life | 2 Years |
| Country of Origin | United States |
| Dietary Notes | May Contain Naturally Occurring Sulfites. |
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