Dried Winter Chanterelle Mushrooms
$15.00
Only 10 left in stock
These late-season mushrooms are among the best-kept secrets of winter conifer forests. Fruiting just below the snow line, these delicate, yellow-footed clusters are a true winter flavor of our region, sometimes forming giant rings over 20 feet across with hundreds of specimens. This fine fungi offers a deeply savory taste with aromas and flavors reminiscent of Parmigiano and roasted nuts.deeply savory with aroma and flavour reminiscent of parmigiano and roasted nuts.
THE GRAVY HELPER AND PAN SAUCE MUSHROOMS
Each tiny mushroom is hand-harvested, carefully cleaned, and slowly air-dried to preserve the wilderness flavor. Due to their thin walls and delicate nature, these mushrooms dry quickly and rehydrate easily, making them perfect for last-minute additions to sauces, pan gravies, soups, or stews. They require no long cooking and are ideal for quick pan-searing after brief rehydration; simply add them to any dish with liquid and enjoy!
CULINARY INSPIRATION FOR DRIED WINTER CHANTERELLES
- Perfect for pan sauces with a touch of port, sherry, or red wine
- An excellent complement to steak or roasted chicken
- Roast with root vegetables or squash cubes
- Pairs well with garlic and cream for a divine winter pasta
- Add to stuffing with chestnuts and sage for the ultimate Thanksgiving treat
- Excellent combined with dried West Coast seaweeds and miso paste for a vegetarian soup that dances on the taste buds
- Try in a rustic vegetable stew with herb and Parmigiano drop dumplings
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 winter 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: 5 minutes. They can also be rehydrated directly in soup, making them a convenient addition to your cooking.
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!
