Chanterelles powder

1-06

New product

Our chanterelles powder is 100% natural, without any additives. Our chanterelles powder is presented in salt shaker (with dual port) to adjust the optimal dosage, depending on personal taste. 

Net 35g salt shaker (single format).

 

Price per 100g, all tax included: 21€43.

 

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7,50 €

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Our chanterelles powder is 100% natural, without any additives. Our chanterelles powder is presented in salt shaker (with dual port) to adjust the optimal dosage, depending on personal taste. Let your imagination get carried to new culinary unsuspected universe, and so tasty!

In order to make the most of their flavours, we recommend adding our mushrooms powders at the end of the cooking process, or even directly on the dish once served, which allows everyone to individualize according to his tastes. Our chanterelles powder is very easy to use since there is no need to rehydrate it first, as it is crushed very finely.

Our chanterelles powder can be used with eggs (omelet), with cheese (raclette, fondue), in soup or in a purée. It can also be sprinkled on salad, pasta dishes or fried vegetables.

You can also add our chanterelles powder to a fresh cream sauce. We recommend adding a little diced bacon, which will highlight the taste of your sauce beautifully.

If you have to cook our chanterelles powder, for example in a gratin or a quiche, increase its strength according to cooking time: as an indication, add a teaspoon of chanterelles powder for 20 minutes of cooking, and a tablespoon of chanterelles powder for 45 minutes of cooking.

Compared to other mushrooms powders, the chanterelles powder, due to its subtle and delicate perfume, suits well with all meats (red, white and game).

See also our recipes: chanterelles creamy soup with chanterelles powder; chanterelles cappuccino topped with salted whipped cream, chanterelles powder and small gingerbread croutons.

Our chanterelles are collected in the Catalan country, on the Spanish side of the Pyrenees. They are wild forest mushrooms, that have not been grown: they have undergone no chemical treatment before harvest. After harvesting, these mushrooms have been through a high temperature process to sterilize and prevent contamination by insects (such as moths).

Keep our chanterelles powder protected from moisture.

Tip: if stored in a humid atmosphere, the powder may agglomerate in the bottle. In this case, unscrew the cap and release the powder by mixing the contents of the vial with a knife.

If you like to find small pieces of chanterelles mushrooms in omelets or sauces, try our preparation for chanterelles omelette (préparation pour omelette aux girolles) made from sliced chanterelles, shallots and parsley.

 

See also our other mushroom powders:

- Porcini powder,

- Horn of plenty mushrooms powder,

- Our special offer (bargain) of 3 mushrooms powders together (porcini, chanterelles, horn of plenty mushrooms),

- Morels powder,

- Small mushrooms powder,

- Shiitake mushrooms powder, called « Mushrooms powder for mother in law », 

- Amanita caeserea mushrooms powder.

 

See our mushroom salts as well:

- Salt with forest mushrooms and fine herbs,

- Sea salt with black truffles,

- Summer truffle seasoning in powder,

- Sea salt with porcini, chanterelles and morels (3 small jars together),

- Coarse salt with porcini.

 

Discover our other mushroom products:

- Mushroom powders,

- Dried mushrooms,

- Pickled mushrooms,

- Mushrooms in brine,

- Truffles in brine,

- Condiments and culinary preparations (salts, oils, vinegars, mustards, butter, sauce base, creams, spreads, pesto, honey, liqueur),

- Quick preparations (soups, sauces, pasta, rice, savory cake, meat terrines).


And let yourself be surprised by our selection of nice objects:

- Mushroom knives,

- Books (mushroom identification, cooking mushrooms, beautiful mushroom pictures),

- Stuffed mushroom toys,

- Carved wooden mushrooms,

- Humorous mushrooms ceramic figurines (mushrooms in love).

 
Data sheet
FamilyDried mushrooms in powder
UseSprinkle at the end of the cooking process or directly on the dish onced served, on any kind of dish.
PreparationSimply shake the jar before use.
 
Recipes

In this section, our recipes are grouped by type of mushroom and ranked in the following order:

-       Recipes with our porcini powder

-       Recipes with our chanterelles powder

-       Recipes with our horn of plenty mushroom powder

-       Recipes with our morels powder

-       Recipes with our small mushrooms powder

-       Recipes with our shiitake powder

-       Recipes with our Amanita caesarea mushroom powder

These recipes are available as downloadable individual records. You will find them in this section, as well as in the “Good recipes” category in our blog.

  

RECIPES WITH OUR PORCINI POWDER

 

Creamy soup with porcini (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30): 

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable / chicken broth, according to your taste. 

Put one 90g pack of our dried porcini (cèpes secs) and 2 teaspoons of our porcini powder (poudre de cèpes)

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid. 

When cooked, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also use our dehydrated fast preparation for porcini mushrooms soup (préparation pour velouté bolets cèpes) which allows you to get this creamy soup very quickly: dilute our preparation in water or in a milk / cream, take it to a boil and maintain for 5 minutes cooking at low heat to thicken.

DOWNLOAD RECIPE SHEET

  

Porcini cappuccino, topped with salty whipped cream and porcini powder and served with small gingerbread croutons (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30):

Use the creamy porcini soup prepared in the previous recipe, or our dehydrated fast preparation for porcini mushrooms soup (préparation pour velouté bolets cèpes) and pour this hot soup into cups, glasses and plates.

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our porcini powder (poudre de cèpes).

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Suggestion of a good deal of wine with porcini dishes: obviously, the agreements will not be the same if the mushrooms will be served as an accompaniment to main dishes (veal, chicken, prawns, risotto or fresh pasta) or tasted for themselves, simply grilled or fried in olive oil and decorated with some herbs (thyme, marjoram ...). Thus prepared, their aromatic complexity (hazelnut, wetland ...), their elegant and persistent flavors, and especially their soft texture, will be preserved, and they will then become a catalyst for the various expressions of the wine.

The choices are endless, but if one wishes to favor the election of porcini land called "Bordeaux", Medoc red will be suitable. For example, if the mushrooms accompany a fried or grilled beef tenderloin choose a Château Rollan de By from North Medoc. If the porcini accompany white meat (veal, poultry) by nature much more delicate, go rather to Saint-Estèphe especially the Château Le Crock. Remember to drink in moderation because alcohol abuse is dangerous for health.

 

RECIPES WITH OUR CHANTERELLES POWDER

 

Creamy soup with chanterelles (Recipe for 4 people - Preparation time: 15 min - Cooking time: 1h30): 

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable / chicken broth, according to your taste. 

Put one 90g pack of our dried chanterelles (girolles sèches) and 2 teaspoons of our chanterelle powder (poudre de girolles)

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid. 

When cooked, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes), add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

 

DOWNLOAD RECIPE SHEET

 

Chanterelles cappuccino, topped with salty whipped cream and chanterelles powder and served with small gingerbread croutons 

Use the creamy chanterelles soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our chanterelles powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR HORN OF PLENTY MUSHROOMS POWDER

 

Horn of plenty mushrooms creamy soup with horn of plenty mushroom powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 90g pack of dried horn of plenty mushrooms and 2 teaspoons of our horn of plenty mushrooms powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Horn of plenty mushrooms cappuccino, topped with salty whipped cream and horn of plenty mushrooms powder and served with small gingerbread croutons

 Use the creamy horn of plenty mushrooms soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our horn of plenty mushrooms powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR MORELS POWDER

 

Morels creamy soup with morel powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 80g pack of our dried morels and 2 teaspoons of our morels powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid. 

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Morels cappuccino, topped with salty whipped cream and morels powder and served with small gingerbread croutons

Use the creamy morels soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our morels powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR LITTLE MUSHROOMS POWDER

 

Little mushrooms creamy soup with little mushrooms powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put two 40g packs of our dried little mushrooms and 2 teaspoons of our little mushrooms powder. powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Little mushrooms cappuccino, topped with salty whipped cream and little mushrooms powder and served with small gingerbread croutons

Use the creamy little mushrooms soup prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our little mushrooms powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder or with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR SHIITAKE POWDER

 

Mixed mushrooms creamy soup with shiitake powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 90g pack of our dried mixed mushrooms and 2 teaspoons of our shiitake powder (mushrooms powder for mother-in-law).

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our Amanita caesarea powder.

DOWNLOAD RECIPE SHEET

 

Mixed mushrooms cappuccino, topped with salty whipped cream and shiitake powder and served with small gingerbread croutons

Use the creamy mixed mushrooms soup with shiitake powder prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our shiitake powder (mushrooms powder for mother-in-law).

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried morels with our morels powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our Amanita caesarea powder.

DOWNLOAD RECIPE SHEET

 

RECIPES WITH OUR AMANITA CAESAREA MUSHROOMS POWDER

 

Mixed mushrooms creamy soup with Amanita caesarea mushrooms powder

Peel 8 medium sized potatoes, wash them and cut them into cubes. 

Add sliced leek, shallot and cover with water or vegetable/chicken broth, according to your taste.

Put one 90g pack of our dried mixed mushrooms and 2 teaspoons of our Amanita caesarea powder. powder.

Cover and cook at low heat about 1:30, ensuring that there is always enough liquid.

When cooked, season with our salt with forest mushrooms and herbs, add 10 cl thick cream (1 heaping tablespoon) and blend the soup until it is very creamy, and serve with whipping cream. 

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried little mushrooms with our little mushrooms powder, or even our dried morels with our morels powder, or finally our dried mixed mushrooms with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

 

Mixed mushrooms cappuccino, topped with salty whipped cream and Amanita caesarea mushrooms powder and served with small gingerbread croutons

Use the creamy mixed mushrooms soup with Amanita Caesarea powder prepared in the previous recipe, and pour this hot soup into cups, glasses and plates. 

Put on each of them a beautiful spoon of salty whipped cream (obtained from 20cl - 2 large tablespoons - of very cold liquid cream, adding a pinch of salt and pepper) and sprinkle some of our Amanita caesarea powder.

Serve with small Alsace gingerbread croutons, either as an appetizer or as a small, simple and delicious starter.

You can also make the same recipe using our dried porcini with our porcini powder, or our dried chanterelles with our chanterelles powder, or our dried horn of plenty mushrooms with our horn of plenty mushrooms powder, or our dried morels with our morels powder, or even our dried little mushrooms with our little mushrooms powder, or finally our dried mixed mushrooms with our shiitake powder (mushrooms powder for mother-in-law).

DOWNLOAD RECIPE SHEET

  

COMMENTS ON THE RECIPES

 

Mushrooms are low in calories, rich in fiber and minerals, but in our recipes, to magnify and give relief to the incomparable flavors of the mushrooms, we recommend the use of butter, whole milk, full cream (thick or liquid), olive oil, goose grease or duck grease, all of which are fat calories. These recipes are also to be enjoyed occasionally as part of a varied and balanced diet.

You always have the ability to use fat reduced ingredients. Butter certainly brings a unique taste, but it burns at 120 ° C and becomes toxic. So it is better to clarify it (without casein, butter is resistant to 220 ° C) or using a knob of fresh butter after cooking off the heat, after having the mushrooms cooked with a neutral fat, such as grape seed oil.

To clarify your butter, cut it into cubes and melt it over low heat in a saucepan, small enough to be able to clearly separate the different layers in height which will dissociate:

- Casein will froth on the surface: remove it with a spoon that you will rinse regularly,

- Once you have removed all the white surface layer, pour very gently melted butter in a bowl and use a spoon to keep the whey at the bottom of the pan.

We advise you not to add too much garlic for its power and pungency often outweigh the delicacy of the mushrooms. In our recipes, we recommend the use of our salt with forest mushrooms and herbs, which is a complete seasoning with salt, pepper, garlic, aromatic herbs (parsley, thyme, tarragon) and mushrooms (porcini, small mushrooms, horn of plenty mushrooms, morels), with only 2.5% of garlic. If you really want to put garlic in addition, blanch it to soften and add it in the middle of cooking so that it does not burn.

As for the iconic parsley (garlic and parsley), it lends itself to many mushrooms, provided, however, to have a light hand also. Salt and pepper before serving mushrooms, and preferably not during their cooking because salt makes disgorge mushrooms and pepper becomes bitter when heated.

In conclusion, we remind you of the main recommendations of the French National Health and Nutrition Programme (PNNS - www.mangerbouger.fr):

- Do regular physical activity at a rate of at least 30 minutes a day,

- Balance and vary your diet:

o Reduce the intake of sugars and fats in your diet,

o Eat 5 fruits and vegetables daily,

o Reduce your salt consumption.

 

DISCOVER OUR VARIOUS BLOG POSTS:

About Eguisheim,

Eguisheim Mushroom Festival,

Mycelium

Mushroom picking, 

Mushroom drying

Poisoning by mushrooms

The largest living being on earth is a mushroom

Ticks and Lyme disease

Mushroom radioactivity.

 
Ingredients & average energy and nutritional values

Ingredients: 100% pulverized and sterilized chanterelles (Cantharellus cibarius).

 

Average energy and nutritional values per 100g:

Energy: 1029 kJ – 246 kcal

Fat: 4,0g

of which saturated fatty acids: 1,0g

Carbohydrates: 30,0g

of which sugars: 11,7g

Proteins: 23,0g

Dietary fiber: 19,4g

Salt: 0,2g

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Chanterelles powder

Our chanterelles powder is 100% natural, without any additives. Our chanterelles powder is presented in salt shaker (with dual port) to adjust the optimal dosage, depending on personal taste. 

Net 35g salt shaker (single format).

 

Price per 100g, all tax included: 21€43.

 

(More details below)

Write a review

 
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