Dried Chanterelle Mushrooms

Latin name: Cantharellus formosus
Common name(s): Pacific Golden Chanterelle, Yellow Chanterelle, Western Chanterelle, Oregon Chanterelle
Wild harvested on Vancouver Island, BC

$15.00

20 g

Only 10 left in stock

An iconic pacific northwest mushroom the chanterelle is meaty, fragrant and delicious. These gracefully fluted mushrooms are hand gathered from the mossy conifer forests of our region from late summer to the end of fall.

Ingredients: 100% wild-harvested dried chanterelles mushrooms (Cantharellus formosus)

AUTUMNAL ICON OF OUR REGION

Hiding amongst the sword ferns and rotten logs each prized specimen gets hand harvested, carefully cleaned and dried to preserve the aroma and flavour of this quintessential fall mushroom.
Flavour is described as fruity and peppery with a whiff of ripe summer stonefruit; best enjoyed over an open fire with friends close at hand.

CULINARY INSPIRATION FOR DRIED CHANTERELLES

  • Add to soups, stews and hearty braised dishes
  • Powder and add to gravies and sauces
  • Try adding to a bean cassoulet with thyme and shallots
  • Perfect for adding to stuffing for poultry
  • Whole salmon or other sustainably line caught fish stuffed with sea asparagus and chanterelles is a summer favourite
  • Try with wild rice, couscous or bulgur in a hearty winter pilaf

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 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: 30-40 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!

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