Dried Chanterelle mushrooms are highly prized by connoisseurs for their excellent flavor.  These rare mushrooms have a taste that can be described as fruity and nutty with pepper notes. Chanterelles are small, yellow to golden, have a pleasant aroma, and a flavor which is highly sought after, especially in Europe.

The flavor and aroma of these dried Chanterelle mushrooms are a especially good complement to meat, shellfish, and as an ingredient in omelets. But, chanterelles can be used in a wide variety of ways including in soups, cream sauces, and pastas. They are best cooked with limited seasonings so that the chanterelle's delicious flavor can fully be enjoyed. Chanterelle mushrooms have an excellent flavor prized around the world.

Mushrooms:

Chanterelles

Morels

Oyster

Porcini

Shiitake

Wood Ear

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Dried Chanterelle mushrooms have a wonderful aroma that can be described as fruity and apricot like. While the delicious flavor of this mushroom includes nutty, peppery, and fruity notes. The Chanterelle is called "the most prized wild mushroom in the world" , by The Audubon Guide to Wild Mushrooms. its an excellent mushroom by any standard!

Reconstituting: Dried Chanterelle mushrooms can be reconstituted by soaking them in warm water/broth for about 30 minutes or by added them to a simmering liquid 10-15 minutes before serving. The flavorful soaking liquid can then be retained for a sauce or soup.

Sauteed Chanterelles: Lightly saute reconstituted chanterelle mushrooms (and possibly shallots) in butter until tender, or for approximately 4 minutes. Serve warm as a side dish to meats such as a nice steak or on crackers as a hors d'oeuvre.

Chanterelle Sauce: Follow the recipe above and deglaze pan with white wine, reduce liquid, add heavy cream, and simmer until desired thickness is reached. Serve over all kinds of meats, poultry, and pasta.
 

Reconstituted dried Chanterelle mushrooms do need to be cooked until tender, but if over-cooked they may become tough. For this reason recipes often call for Chanterelles to be added towards the end of the cooking process. Like most wild mushrooms, Chanterelles can be substituted into any recipe for common button mushrooms.

Flavors that match especially well with these delicious and exotic mushrooms include: shallots, white wine, and tarragon.  Chanterelle mushrooms are a good source of potassium and iron.

Wild chanterelle mushrooms have an excellent flavor prized around the world. The chanterelles that are most commonly eaten are small, firm, and are yellow-orange in color. The caps of these mushrooms are funnel-shaped, uneven at the edges, and do not have gills underneath the cap, but rather a series of small, interweaving ridges. Chanterelle mushrooms grow wildly in clusters throughout North America and under the rest of the worlds forests. Chanterelles are difficult to cultivate and thus generally are collected from the woods, making them a true wild mushroom.

The chanterelle [shan-tuh-REHL] mushroom's scientific name is Cantharellus cibarius, and is a member of the Agaricaceae mushroom family.

Wild mushroom picking should be done only under the supervision of an expert who is absolutely certain they have an edible mushroom. Some mushrooms are deadly poisonous, and some mildly poisonous mushrooms can easily be misidentified as chanterelles.***