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Chanterelles have a delicate fruity aroma that brings to mind soft cheese and fresh apricots. They are a staple in European cuisine from France to Germany, Poland to Russia, where they are a beloved component of many traditional home-cooked hearth meals. Dried chanterelles pair well with wild game, rustic stews, gravies, and souffles.
Far West Fungi creates this line of dried mushrooms by air-drying a select portion of its fresh organic and wild foraged mushrooms. All drying is done in-house at their own commercial kitchen, where great care is taken to preserve the natural essence of the mushroom. The result is a powerful, concentrated mushroom product, free from sodium, preservatives, or any other additive. It’s simple and pure: mushroom essence and nothing else.
Dried mushrooms can be reconstituted in any kind of warm liquid (wine, broth, cream, ect.) for 15 - 20 minutes, and then used in any application in which fresh mushrooms are called for. Try them as a base for soups and sauces, combine with eggs in a scramble or omelette, cook into a risotto, or toss with pasta.