Dried Chanterelle Mushrooms
Inventory, lb : 3.00
This item was last sold on : 06/21/17
Dried Chanterelles maintain a firm texture when reconstituted. The cap is wavy and curled, due to the drying process. What was once a golden orange color when fresh has deepened to colors of earth and rust. Their aroma and flavor is both savory and fruity, often reminiscent of stone fruits like apricots and peaches.
Dried Chanterelle mushrooms are typically available year-round.
As wild mushrooms are difficult to harvest, often rare and command high prices, drying helps prolong their life and makes them more readily available outside of their often short season.
It is recommended that Chanterelles, once dried, are turned to powder form as when they reconstitute they have an inherently chewy texture. Slow roasting may improve the texture and it will soak up companion ingredient's flavors.
Cantharellus cibarius, commonly known as the Chanterelle or golden Chanterelle, is classified as a fungus. It thrives throughout the forested areas of the United States, specifically the West Coast and Northern California and Canada (and in temperate forests around the world). In the Pacific Northwest it fruits in the summer underneath conifers. The Chanterelle has resisted attempts to cultivate it and can only be found in the wild.
Restaurants currently purchasing this product as an ingredient for their menu.
|Pendry SD (Provisional)||San Diego CA||619-738-7000|
|Chez Loma||Coronado CA||619-435-0661|
|Decoy Dockside Restaurant||San Marcos CA||760-653-3230|
Recipes that include Dried Chanterelle Mushrooms. One is easiest, three is harder.
|Hunter Angler Gardener Cook||Escoffier’s Cream of Chanterelle Soup|
|Girl and the Kitchen||Wild Mushroom and Beef Stew|