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.
These mushrooms are earthy and nutty with apricot ntes and pair well with saffron, bay leaves, thyme, parsley, and garlic.
To reconstitute, simmer in water for 15-20 minutes then drain or reserve liquid for further use. Add to cream sauces, eggs and poultry, pork and veal dishes. Saute in butter. Try in risotto.
For 3-4 T of mix: Grind 1/8 oz dried mushrooms into powder and mix with 2 t kosher salt, 1 t paprika, mustard powder, and dried onion, and 1/2 t dried garlic and pepper