Sometimes called the "Queen of the Forest", the Chanterelle mushroom is treasured by mushroom lovers the world over. They are among the most widely used mushrooms in European cuisine. Chefs love the high-spirited flavor of the chanterelle- both delicate and spicy, with a fruity touch.
Growing wild throughout the world, Chanterelles have never yet been successfully cultivated. But wherever they are found, are prized for their superb flavor and fruity aroma, said to be reminiscent of apricots. Though mild, Chanterelles have a slight peppery edge which holds its own against other ingredients in soups, stews and other main courses.
The fragrant aroma and fine flavor of dried chanterelle mushroomsmake them one of the most versatile of all mushrooms and have earned them a well-deserved place in kitchens around the world. Pair Chanterelles with chicken or salmon. Feature Chanterelles in wild mushroom soups, pasta dishes, and savory sauces.
NOTE: Dried chanterelle mushrooms reconstitute a bit differently than other dried mushrooms. Reconstituted whole, they can be tough and chewy, even after lengthy cooking.
Our solution? Pulverize dried chanterelles in a spice grinder, blender or food processor BEFORE reconstituting or using. Use the resulting powder or granules in your favorite recipes, in pastas or as a coating for fish or chicken.
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