Dried chanterelles

The common chanterelle is certainly the most well-known, collected 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 shrinks little when cooked, and its unique taste with notes of hazelnuts delights the finest palates. Like many other wild mushrooms, its taste is enhanced when dried and rehydrated.

How to use it in the kitchen:

Dried, it must be rinsed well before immersing it in broth or simply hot water for about ten minutes. It can then be used in many dishes, sauces or soups, as well as the resulting broth.

Some examples:

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