Dried Chanterelles

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

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 numerous habitats, often very different from each other. Its firm flesh reduces little when cooked, and its unique taste with hints of hazelnuts delights the finest palates. Like many other wild mushrooms, its taste is amplified when dried and rehydrated.

How to use it in cooking:

Once dried, rinse it well before immersing it in broth or simply hot water for around ten minutes. It can then be used in many dishes, sauces or soups, as can the resulting broth.

Some examples:

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