Dried Chanterelles

*Product available in Quebec only. Click here for more information.

The common chanterelle is certainly the most well-known, picked and consumed wild mushroom in the world. Present on all continents, it is harvested in many habitats, often very different from each other. Its firm flesh reduces little when cooked, and its unique taste with hints of hazelnuts delights the most refined palates. Like many other wild mushrooms, its taste is amplified when it is dried and rehydrated.

How to use it in cooking:

Dried, it must be rinsed well before plunging it into a broth or simply boiling water (which is no longer on the heat) for at least ten minutes. Then we chop them and we can use them in many dishes, sauces or soups, as well as the resulting broth.

Some examples:

• Forest sauce
• Stews and dishes in sauce (Beef bourguignon, chicken with mushrooms, etc.)
• Pasta and spaghetti sauce
• Stuffing for poultry, meat or fish rolls.