Wild Golden Chanterelle Mushrooms are easily distinguished for their bright golden-brown color and distinctive crimped/wavy edges on the crown. The peppery and subtly fruity flavor profile of Golden Chanterelle Mushrooms makes them desirable to chefs and foodies around the globe. These delicate mushrooms make a decadent addition to almost any dish. They pair well with fish, meats, and game. They add a rich texture to mushroom soups, and cream sauces. Sauté them with fresh herbs like thyme, tarragon, and chervil, and mix with butter, or white wine and cream and add atop risotto, pasta dishes or mixed in a casserole. Golden Chanterelle Mushrooms are exceptional additions to egg dishes- omelets, quiches, and frittatas. Spice up your next meal by adding some Wild Golden Chanterelle Mushrooms; you won’t be disappointed.
Storing and Handling Dried Wild Mushrooms:
- Reconstitute dried, wild mushrooms by adding some warm water, wine or stock. Allow to re-hydrate for 15-20 minutes; then strain excess liquid and debris.
- Reconstituted yield is 6-8x dry weight
- Store unused dried mushrooms in air-tight packaging to reduce exposure to unwanted moisture and keep in dark area out of direct sunlight.
- Shelf-life if stored properly- wild mushrooms will last for several months.
- Dried Chanterelle Mushrooms Chanterelle Mushroom are among the most popular wild edible mushrooms. These mushrooms vary in color from orange to yellow to white, depending on where they grow. On the lower surface, underneath the smooth cap, most species have rounded, forked folds that run almost all the way down the stipe, which tapers down seamlessly from the cap. Popular in many parts of the world, Chanterelle Mushrooms are well-loved for their fruity aroma, reminiscent of apricots, and their mildly peppery taste. These mushrooms also offer several notable health benefits. How to cook Dried Chanterelle Mushroom There are many ways to cook Chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to saute’ in butter, oil or cream.
- They also contain smaller amounts of water, which lend the mushrooms well to recipes involving wine or other cooking alcohols. Many popular methods of cooking chanterelles include them in sautés, souffles, cream sauces and soups. They are not eaten raw as their rich and complex flavor is best released when cooked. Wild Chanterelle Mushrooms can also be used as a great addition to your pasta and rice dishes, as well as a savory side for steaks, chicken and fish. Cooking instructions. Steep in warm water for 30 minutes. Remove, rinse and squeeze dry. Cut to desired sizes. Sautee in olive oil or butter, reserve the flavorful soaking liquid, strain and add to your favorite recipe. How to store Dried Chanterelle Mushrooms Dried Chanterelle Mushrooms are excellent cooking companions. Having them always available is an easy way to add flavor to soups, passages, pasta or rice first courses, sautés, omelets and countless other dishes. A small amount of dried can do a lot, so having some of them aside is a great idea. The best way to store dried Chanterelle mushrooms is to freeze them. Using a good airtight container with a tightly fitting lid is essential: the jar