Dried Mushrooms: Chanterelles

Cooking with Dried Chanterelles

Omelette, quiche, muffins, cream sauce, chicken with chanterelles—the only limit to using these delicious mushrooms is your imagination!

Rehydrate the mushrooms in a liquid (water, broth, milk, wine, etc.) until they are soaked (time varies depending on whether the liquid is hot or cold), then incorporate them into your recipe. Remember to save the rehydration liquid by straining it; it’s full of the mushroom’s delightful flavor! If your recipe already contains liquid, there’s no need to pre-soak the mushrooms.

Chanterelles can be used whole, chopped into small pieces with scissors, crumbled, or ground into powder using a food processor.