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, this Dried Chanterelle is 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.
Suggestions: Use reconstituted Dried Chanterelle 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. Great to use when making a stuffing to serve with a Whole Rabbit!
Tip: When measuring what recipes call for, remember they weigh about one-third of what fresh do.
About Chanterelle Mushrooms
Cantharellus cibarius, commonly known as the chanterelle or girolle, is a fungus. It is orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the smooth cap, it has gill-like ridges that run almost all the way down its stipe, which tapers down seamlessly from the cap. It emits a fruity aroma, reminiscent of apricots and a mildly peppery taste and is considered an excellent edible mushroom.
Chanterelles are common in northern parts of Europe, North America, Central America including Mexico, in Asia including Turkey, and the Himalayas (including Kashmir, Nepal, and Bhutan), and in Africa including Zambia, Congo, and Uganda. Chanterelles tend to grow in clusters in mossy coniferous forests but are also often found in mountainous birch forests and among grasses and low-growing herbs. In central Europe including Ukraine, the golden chanterelle is often found in beech forests among similar species and forms. In the United Kingdom, they may be found from July through December.
Our company began in 1998 as TruffleMarket.com and focused on providing chefs and home gourmets with fresh truffles. We hope you enjoy one of our original specialties!