Dried Chanterelle Mushrooms
Cantharellus formosus, Origin: Oregon, U.S.A.
Dried chanterelles are ideal for infusing chanterelle's lovely flavor into vodka, stocks, and sauces. Dried chanterelles need to be chopped finely after rehydrating because they tend to be tougher than other dried mushrooms.
Our Wine Forest Dried Chanterelles have a mild, earthy mushroom flavor with a hint of dried apricot, and will rehydrate with the intensity of flavor dried mushrooms provide plus a wonderful meaty texture that make them ideal for incorporation into vegan dishes, soups and stews.
Soaking Time to Rehydrate: 30 minutes
How to rehydrate your dried wild mushrooms.
Suggested Uses:
- Soak, chop and sauté or roast to flavor soups, puréed soups, sauces, and stews
- Chop, sauté and add to grain dishes like pilafs, quinoa, barley and farro or bread stuffings
- Chop and add the sautéd bits to vegetables like cubed winter squash or cooked beans Roast with mild meats like pork and chicken
- Clean with a soft brush, grind, and incorporate the powder into sauces and soups
Recipes:
Staffan's Yellow Foot Mushroom Soup
Classic Meadow Mushroom Soup with Wild Mushroom and Herbed Ricotta Tartines
