Dried Chanterelles

The common chanterelle is certainly the most well-known, harvested, and consumed wild mushroom in the world. Found on every continent, it is harvested in numerous habitats, often very different from one another. Its firm flesh shrinks little when cooked, and its unique flavor with nutty notes delights even the most discerning palates. Like many other wild mushrooms, its flavor is amplified when dried and rehydrated.

How to use it in cooking:

Once dried, it must be rinsed well before plunging it into broth or simply boiling water (which is no longer on the heat) for at least ten minutes. Then they are chopped and can be used in many dishes, sauces or soups, as well as the resulting broth.

Some examples:

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