Chanterelles are slightly sweet and can have a sharp peppery flavor. Though Chanterelles elude commercial cultivation, there are two species (Cantharellus cibarius and C. formosus), both of which are only hunted in the US between July and September. When fresh is unavailable, these Dried Chanterelles are the next best thing. To reconstitute, simply submerge in a small bowl of water for about 15 minutes. Remaining water or ‘tea’ is full of flavor and can be used in sauces or soups.
Use reconstituted chanterelles in soups, stuffing, sauces, and risotto, or sauté them in butter, garlic and your herbs of choice for a natural side dish to beef, poultry or fowl.
Tip: When measuring what recipes call for, remember they weigh about one-third of what fresh do.