Dried Blue Chanterelle Mushrooms
$15.00
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The blue chanterelle, more accurately described as having an inky midnight black color with blue overtones, boasts a robust, meaty flavor and a slightly smoky aroma. This distinct combination imparts the essence of the conifer forests where these unique mushrooms thrive, offering a deep, forest-like taste to any dish.
THE RARELY SEEN DARK AND MYSTERIOUS ONE
Esteemed for their elusive nature and intriguing hue, blue chanterelles are a gourmet treasure sought by chefs and food enthusiasts alike, celebrated for their ability to blend into the wilderness, making them a prized find for those who know where to look. Their complex flavor profile and stunning visual appeal make them a highlight in culinary creations, providing not only taste but a visual feast.
CULINARY INSPIRATION FOR dried Blue Chanterelles
- Work these robust, meaty mushrooms into braises, soups, and stews
- They will color sauces with their dark inky qualities
- Pair with smoky, rich sauces like Mexican mole negro
- Showcase them with a simple cream sauce with onions, salt, pepper, and a healthy splash of heavy cream
Cooking Tips
Dried mushrooms last longer in a cool, dry place. Once you open them, we recommend storing them in an airtight container, like a canning jar, so they won’t be exposed to humidity and moisture. Keep the jar in a dry environment away from direct sunlight.
How to rehydrate and cook with dried mushrooms
When you’re ready to enjoy your dried blue chanterelles in your cooking, the most important step is to rehydrate them first by soaking them in the liquid of your choice until they soften. Once the mushrooms are rehydrated, they can be chopped, sliced, or used whole.
Soak them in the liquid of your choice:
● Warm water
● Warm chicken or vegetable stock
● Warm stock with port wine, white wine, or sherry wine
Rehydration time: 15-20 minutes.
How to cook with rehydrated mushrooms: once the mushrooms are fully rehydrated, strain the excess soaking liquid (or keep it to use in other fantastic recipes) and they will be ready for you to cook with them any way you would fresh mushrooms!
