Wild dried Chanterelle mushrooms reconstituted will enhance almost any meal. Wonderful in egg dishes, excellent sautéed in olive oil with garlic and shallots, fabulous in a cream sauce poured over rice or pasta, the possibilities are endless. Best to use the liquids the mushrooms were rehydrated in in your recipe to maximize the flavor.
There are over 250 species of edible wild mushrooms in North America though less than a dozen are harvested regularly with some effort. Prized wild mushrooms include truffles, morels, chanterelles, black trumpets and boletes that are also a favorite of the Europeans. Celebrated by Master Chefs all over the world for their distinctive taste and sought after by epicureans, wild harvested mushrooms have held a special place in Haute Cuisine for generations.
Always reconstitute dried mushrooms before consuming. To rehydrate, soak in warm water for 30 minutes (or 2-5 minutes in boiling water). Preserve liquids for use in recipes. 1 oz mushrooms = @ 4-6 oz fresh. Store in freezer in a sealed freezer bag or keep sealed in a cool, dry place for up to 18 months. Keep out of sunlight and moisture.
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