These funnel shaped mushrooms bear a slight resemblance to Horn of Plenty or Black Chanterelles, but are smaller and brownish-gray in color. From the hardwood forests of Northern climates, these difficult to find mushrooms are highly prized for their tender texture and delicious flavor.
The flavor of chanterelles is so delightful that they are best cooked with light seasonings to feature the flavor of the mushroom itself. Try using in egg, poultry, pork and veal dishes. Chanterelles are also wonderful sautéed and in cream sauces. To use as fresh, reconstitute by simmering in water for 15-20 minutes, drain or reserve liquid for further use.
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Mushrooms, Chanterelles, Dehydrated Recipes
The following recipes use Mushrooms, Chanterelles, Dehydrated.
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