Description
Chanterelles sit at the fruity, peppery end of the mushroom range – delicate rather than meaty, with a real apricot note in the smell. Ours are foraged in the Pacific Northwest, which is chanterelle country: Oregon named the Pacific golden its state mushroom. Soak them in warm water for half an hour, then strain that liquid through a cloth and use it. A lot of the flavor ends up in the water, and pouring it down the sink is the usual mistake.
Rehydrated chanterelles want liquid and time, which suits cream sauces, risotto, and braises more than a fast hot sauté. Good with eggs, chicken, and pasta, or on their own with butter and shallots.
Ingredients
Dried golden chanterelle mushrooms.
Allergens
Free of all nine major U.S. allergens.
Certifications
cRc Kosher Certified.
Storage
Store tightly sealed in a dry place. Dried mushrooms keep well but take on moisture easily.
