Dried chanterelles (Cantharellus cibarius)

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Dried chanterelles, from Spain (Catalan Pyrenees)

Net 40g and 90g bags.

 

Price per 100g, all tax included:

40g bag: 27€38 (out of stock)

90g bag: 25€50

 

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Dry (dried) chanterelles

 

Our dried chanterelles have been harvested in Catalan region, preserved natural areas on the Spanish side of the Pyrenees. Our Boutique du Champignon has been created indeed in the Pyrenees, in Font-Romeu in 1998.

They are wild forest mushrooms, hand picked, and they 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). Also see our blog articles about mushroom picking and mushroom drying.

It is generally accepted that 10g dried chanterelles correspond to about 50g of rehydrated chanterelles.

To rehydrate your mushrooms, place them in a bowl of warm water. The longer you let your mushrooms to rehydrate, the more they will soak in milk, and the softer their texture will be. We recommend a minimum of 6 hours of rehydration, preferably overnight.

If you want to serve your chanterelles with cream sauce, make them rather rehydrate in a bowl of milk or liquid cream because milk or cream fat will capture the flavors of your chanterelles and return them to your cream sauce afterwards.

Make sure your chanterelles are always covered with liquid, but without excess, throughout the rehydration process. At the end of this process, drain your chanterelles and filter water / milk / liquid cream to eliminate any trace of sand or earth, then use the liquid phase as a base for your sauce.

If you do not prepare the sauce, squeeze the mushrooms gently after soaking. Cook them covered for 5 minutes in a little rehydration juice, possibly a little wine and a little butter. Discover and cook for ten minutes on low heat, stirring frequently until almost complete evaporation of the liquid. You can also reuse the chanterelles rehydration juice to cook pasta or rice, or vegetable for a soup.

Dried chanterelles are very aromatic and some chefs prefer to cook with them instead of fresh morels. As mushrooms contain on average from 80% to 90% water, drying them removes the water, resulting in a taste concentration.

Once rehydrated our chanterelles are perfect accompaniment to chicken, duck, capon or other white meat (veal). Our chanterelles also accommodate themselves very well in risotto or fresh pasta.

See also our recipes: our creamy soup with chanterelles, our chanterelles cappuccino topped with salty whipped cream and chanterelles powder and served with small gingerbread croutons, our schnitzel with cream and chanterelles and our guinea fowl ballotine with chanterelles.

See also our recipes with our chanterelles in brine: our salmon trout quiche with chanterelles, our thin pies fine with salmon and chanterelles and our spaetzle pasta gratin with chanterelles and ham.

If you like to find small pieces of chanterelles 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 dried mushrooms:

- Dried porcini extra 1st choice - 40g, 90g & 250g,

- Dried morels - 20g, 40g, 70g (big morels only) & 80g,

- Dried horn of plenty mushrooms - 40g & 90g,

- Dried small mushrooms - 40g,

- Dried mixed mushrooms - 40g & 90g. 

 

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),

- Gourmet baskets (gift ideas).


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
UseAfter rehydration, as an accompaniment to fish and meat, especially poultry, and as garnish on fresh pasta.
PreparationFirst rehydrate in a bowl of warm water, milk or fresh liquid cream for a minimum of 6 hours (preferably overnight).
 
Recipes

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

-       Recipes with our dried porcini

-       Recipes with our dried morels

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.

You will find recipes based on the following other dried mushrooms in the “Good recipes” category in our blog (individual sheets to download also available):

-       Recipes with our dried chanterelles

-       Recipes with our dried horn of plenty mushroom

-       Recipes with our dried small mushrooms

-       Recipes with our dried mushrooms mix

  

RECIPES WITH OUR DRIED PORCINI

 

Risotto with porcini mushrooms (Recipe for 2 people - Preparation time: 30 min - Cooking time: 30 min):

First prepare a vegetable broth from a cube crumbled in 750ml of water, then rehydrate one 40g pack of our dried porcini (cèpes secs) in the hot broth for 20 minutes. 

During this time, cut the chicken breast into 4 thin parts, and fry them in a pan with olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), then cut them into small pieces. 

In a pan, fry 2 peeled and chopped shallots with a tablespoon of olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray). 

Add 130g Arborio rice and stir for a few minutes. 

Pour 10cl of dry white wine and wait it has been absorbed in the rice. 

Add a ladle of broth (after having the rehydrated porcini drained) and let the rice absorb it. 

Do this until all the broth is used, stirring regularly. 

Add a little water if necessary. 

The cooking must be done on low heat and lasts about 20-25 minutes. 

Once the rice is cooked, add the rehydrated porcini, chicken pieces and 5 dried tomatoes in oil, previously cut into small pieces. 

Sprinkle with parmesan cheese, stir and serve immediately.

See also our preparations for rice with porcini (riz aux cèpes) and for risotto with porcini (préparation pour risotto champignons : cèpes et bolets).

DOWNLOAD RECIPE SHEET

 

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.

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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).

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Scrambled eggs with shrimp, zucchini and porcini (Recipe for 4 people - Hydration time: 20 min - Preparation time: 20 min - Cooking time: 10 min): 

Rehydrate ½ 40g pack of our dried porcini (cèpes secs) in hot water for 20 minutes.

Meanwhile, cut 2 medium zucchini into pieces and fry them in a large pan with olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray) until they have shrunk.

Pour the porcini rehydration juice with the mushrooms themselves in a pan and cook them at low heat to evaporate water in order to concentrate their flavors, then when there is hardly any more liquid, add olive oil, 2 sliced garlic heads and 400g of peeled shrimp, and resume cooking.

When the mixture has reduced, add the zucchini and stir, then season to your taste with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

Lower the heat and add 8 scrambled eggs: stir until cooked, and serve them directly, topped with a pinch of our porcini powder (poudre de cèpes) and with toast slices.

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Porcini and potatoes gratin (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 25 min - Cooking time: 45 min): 

Rehydrate in advance one 90g pack of our dried porcini (cèpes secs) in meat broth for at least 2 hours.

Meanwhile, peel 500g potatoes and cut them into thin slices.

Prepare a baking dish by oiling it with 50g butter.

Place a layer of potatoes in this dish, season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes) with moderation, then add a bit of grated Gruyère/ Swiss cheese (about 100g will be needed to prepare the dish), and place a layer of rehydrated porcini on top.

Continue alternating layers with potatoes, salt, and cheese.

Pour 30cl meat broth (used for porcini rehydration) and add about 50g of butter on top of the dish before baking into preheated oven (oven mark 7 - 210° C).

Right after taking the dish out of the oven, sprinkle the entire surface with our porcini powder (poudre de cèpes) and serve hot with a green salad.

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Fondue with porcini (Recipe for 4 people - Hydratation time: 2 hours - Preparation time: 30 min - Cooking time: 30 min): 

Rehydrate in advance one 90g pack of our dried porcini (cèpes secs) in liquid sour cream for at least 2 hours. 

Prepare a baking dish by oiling it with 40g butter: place a porcini layer of rehydrated slices, then add grated cheese slices (about 400g of 3 different cheeses blended together will be needed to prepare the dish to choose according to your taste-you can choose among the following: Comté, Beaufort, Emmental, Tomme de Savoie, Reblochon, Gruyère, Port-Salut), season with our forest mushroom and herb salt (sel aux champignons forestiers et fines herbes) without excess, then start alternating layers of porcini / cheeses. 

Bake in oven at low temperature mark to allow the cheese to melt without hardening. 

Halfway through cooking, pour the cream used for porcini rehydration onto the preparation. 

When the top is golden brown, remove from oven, sprinkle our porcini powder (poudre de cèpes) on the entire surface and serve immediately.

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Sliced ​​veal liver with porcini (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 10 min - Cooking time: 15 min):

Rehydrate in advance one 40g pack of our dried porcini (cèpes secs) in water for at least 2 hours.

Pour the porcini rehydration juice with the mushrooms themselves into a pan and cook at low heat to evaporate water in order to concentrate the flavor, then when there is hardly any more liquid, add 3 tablespoons of olive oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray) and fry at high heat for 10 minutes, stirring quite often.

Add 600g sliced veal liver, cook for 3 minutes, then season with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes) and sprinkle with a hint of powdered ginger.

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Stew veal with porcini (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 15 min - Cooking time: 35 min): 

Rehydrate in advance one 90g pack of our dried porcini (cèpes secs) in a meat broth for at least 2 hours. 

Cook 2 heads of sliced garlic in a pan with ½ cup oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), then remove and replace with 500g veal pieces. 

Cook at high heat, and stir quite often. 

Add some chopped parsley and 1 glass of white wine and let reduce. 

Then add 4 peeled and seeded sliced tomatoes, the rehydrated porcini slices, and cover with the broth used for porcini rehydration: cover and cook slowly.

If the preparation become too dry while cooking, add a little more broth. 

At the end of cooking, adjust seasoning to your taste with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes).

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Porcini in shallots sauce (Recipe for 4 people - Hydration time: 2 hours - Preparation time: 10 min - Cooking time: 1 hour): 

Rehydrate in advance one 90g pack of our dried porcini (cèpes secs) in water for at least 2 hours, and then use them as fresh mushrooms, separating them in thick pieces. 

Pour the porcini rehydration juice with the mushrooms themselves in a frying pan and cook them at low heat to evaporate water in order to concentrate their flavors, then when there is hardly any more liquid, add 20cl oil (you can use our extra virgin olive oil flavored with porcini: condiment aux saveurs de cèpes à l’huile d’olive extra vierge in large size bottle or small size bottle with spray), with 4 hashed onions, a head of garlic, a little parsley and chives. 

Add a handful of bacon or ham cubes: cook first at high heat for a few minutes, stir quite often, then cook for 1 hour at low heat. 

If the preparation becomes too dry while cooking, add some broth (vegetable or chicken, depending on your taste). 

Chop the remaining four shallots to mix with porcini in the last five minutes of cooking, and adjust seasoning to your taste with our salt with forest mushrooms and herbs (sel aux champignons forestiers et fines herbes)

Add some lemon juice and serve with thick slices of fried ham.

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Stuffed capon with porcini served with potato / porcini millefeuille (Recipe for 6 people - Rehydratation time: 3 hours - Preparation time: 2 h - Cooking time: 1 hour 15 minutes): 

Rehydrate in advance one 90g pack of our dried porcini (cèpes secs) in water for at least 3 hours.

In a pan heat up some butter, in order to fry a finely chopped shallot with half the amount of rehydrated porcini, then keep this mixture separate.

Then filter and pour the porcini rehydration juice (save 20cl for the sauce to be prepared later) in a saucepan, add 50cl of liquid cream, some thyme and a finely chopped garlic head, as well as a bit of grated nutmeg; season with our forest mushroom and herb salt (sel aux champignons forestiers et fines herbes), and keep this mixture separate as well.

Now prepare the filling by mixing 100g sliced pork throat (from your butcher), 100g chopped chicken livers with the one of the capon, 50 g fresh foie gras and the other half of rehydrated porcini in a container.

Stuff it into the capon, sew up the opening, then brown the capon on all sides in a pan.

Put the capon in the preheated oven at 180 °C (oven mark 6-7).

Bake for 1 hour 15 minutes, covering with the pan juices every 10 minutes.

Meanwhile, wash and chop 300g potatoes.

Prepare a baking dish by oiling with 40g butter and cover with a layer of potatoes; add a layer of porcini sautéed with shallots, season with our forest mushroom and herb salt (sel aux champignons forestiers et fines herbes) with moderation, and repeat alternating layers of potatoes / porcini.

Then pour the porcini juice reduction with cream over the entire dish. Put in the oven at the same temperature for 30 min.

Check the cooking of the capon with the tip of a knife, let it rest in ambiant temperature after removal from the oven.

Remove fat from cooking juice, pour it into a pan, add 1 glass of dry white wine and evaporate water almost completely.

Then add 20cl of remaining porcini rehydration juice, reduce by half and add a teaspoon of salted butter.

Cut the capon, put it onto plates, top with sauce and serve with the potato / porcini millefeuille.

You can also add to the sauce the contents of a jar (150g) of our porcini in brine (cèpes au naturel), after having drained them, at the very end of cooking.

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We suggest that you adapt as well our recipes with porcini in brine, and conversely to adapt the above recipes to the use of our porcini in brine.

 

Suggestion of wine pairing with porcini dishes:

Obviously, the pairings 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 (nuttiness, earthiness...), 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 porcini accompanies white meat (veal, poultry) by nature much more delicate, favor instead Saint-Estèphe especially the Château Le Crock.

Remember to drink in moderation because the excessive consumption of alcohol is dangerous for the health.

 

RECIPES WITH OUR DRIED MORELS

 

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).

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Danish pastry (laminated crust) with sweetbread and morels (Recipe for 4 people - Hydratation time: 3 hours - Preparation time: 30 min - Cooking time: 30 min):

In a bowl, rehydrate in advance one 40g pack of our dry morels (morilles sèches), covering the morels with water for at least 3 hours.

Preheat oven to 180 ° C.

Cut a roll of puff pastry into squares of 7 sq cm, brush with egg yolk using a brush, then bake for 10 minutes.

Meanwhile, blanch 600g sweetbread then peel them carefully. Cut into cutlets and flour them lightly.

Place them in the pan with butter and season with our forest mushroom and herb salt (sel aux champignons forestiers et aux fines herbes).

Squeeze the morels gently after hydration and cut them into cubes.

Cover and cook for 5 minutes in the remaining hydration water with a knob of butter.

Uncover and cook for 10 minutes over low heat, stirring frequently until almost complete evaporation of the liquid.

Add 4 chopped shallots with 15cl of whole fresh cream and let reduce again.

Cut each crust in half, arrange the sweetbreads scallops in the center, coat with the morels sauce and cover with the pastry lid.

Sprinkle with our morels powder (poudre de morilles), some finely chopped parsley and serve very hot.

In accompaniment, enjoy a Pinot Gris and remember to drink in moderation because alcohol abuse is dangerous for health.

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Danish (laminated crust) with morels (Recipe for 4 people - Hydration time: 3 hours - Preparation time: 5 min - Cooking time: 20 min):

In a bowl, rehydrate in advance one 40g sachet of our dry morels (morilles sèches), covered with water for at least 3 hours.

Squeeze the morels gently after hydration and cut into 2 pieces for large ones.

Cover and cook them for 5 minutes in the remaining rehydration water, with 20g butter.

Uncover and cook for 10 minutes over low heat, stirring frequently until almost complete evaporation of the liquid.

Meanwhile, fry 2 chopped shallots in 30g butter, then add 20cl of whole fresh cream and let reduce again.

Season the sauce with our forest mushroom and herb salt (sel aux champignons forestiers et aux fines herbes).

Place in your hot oven 4 prebaked (savory) pie shells.

Meanwhile, pour the sauce with shallots on morels, allow the heat to reach boiling point and divide the morels in hot crust, coat again with the remaining sauce, sprinkle our morels powder (poudre de morilles) on top, and serve immediately.

Besides crusts/ pie shells, you can serve this typical Franche-Comte specialty on slices of bread cut into 2 parts in the direction of the diagonal and previously browned in a pan with some olive oil (you can use our condiment flavored with porcini with extra virgin olive oil in large bottle or in spray): it is also a treat!

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Chicken with morels and yellow wine (Recipe for 4 people - Rehydration time: 3 hours - Preparation time: 40 min - Cooking time: 30 min):

In a bowl, rehydrate in advance one 80g sachet of our dry morels (morilles sèches), covered with water for at least 3 hours.

Squeeze the morels gently after hydration and cut into 2 pieces for large ones.

Cover and cook them for 5 minutes in the residual rehydration water, with 20g butter.

Uncover and cook for 10 minutes over low heat, stirring frequently until near complete evaporation of the liquid.

Have your farm chicken (about 1.3 kilo) cut into 6 pieces by your poulterer.

In a skillet, brown the chicken pieces in 30g butter.

Add 1 onion, cut into small pieces, and brown the pieces.

Cook the chicken pieces on the skin side for 5 minutes.

Then flip them, add 2 cups of yellow Arbois wine and chicken stock (dried powder to be preparated in twice water quantity during morels rehydration time) or 8 tablespoons chicken broth and cook for 20 -25 min.

If necessary, adjust the seasoning with our forest mushroom and herb salt (sel aux champignons forestiers et aux fines herbes).

Remove the chicken pieces and place them on a plate you keep warm.

Add 30cl of cream to the pan and whisk vigorously for 10 minutes.

Filter this sauce, then add the morels.

Pour this sauce over the chicken, sprinkle with our morels powder (poudre de morilles) and serve hot.

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Monkfish with morels (Recipe for 4 people - Hydration time: 3 hours - Preparation time: 20 min - Cooking time: 40 min):

In a bowl, rehydrate in advance one 20g pack of our dry morels (morilles sèches), covered with water for at least 3 hours.

Squeeze the morels gently after rehydration, then chop them.

Cover and cook them for 5 minutes in the residual rehydration water, with 20g butter.

Uncover and cook for 10 minutes over low heat, stirring frequently until near complete evaporation of the liquid.

Add some olive oil (for example, our condiment flavored with porcini with extra virgin olive oil in large bottle or in spray), and fry the chopped morels for 2-3 min.

In a saucepan, fry 1 large onion in 20g butter, then add 8 slices of monkfish and cook for 5 minutes.

Remove the fish and add 400ml dry white wine in the same pan, reduce until half remains, filter and save for later use.

In another small saucepan, mix 2 tablespoons of flour with 20g butter, cook over low heat for 5 minutes, then add the wine, chopped morels, monkfish slices and season with our forest mushroom and herb salt (sel aux champignons forestiers et aux fines herbes).

Cook for 2 to 3 more minutes, sprinkle with our morels powder (poudre de morilles) and serve hot.

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We suggest that you adapt as well our recipes with morels in brine, and conversely to adapt the above recipes to the use of our morels in brine.

 

OTHER RECIPES

Discover our other good recipes in our blog:

Good recipes with our pickled mushrooms,

Good recipes with our mushrooms powders,

Good recipes with our dried porcini,

Good recipes with our porcini in brine,

Good recipes with our dried morels,

Good recipes with our morels in brine,

Good recipes with our dried chanterelles,

Good recipes with our chanterelles in brine,

Good recipes with our dried horn of plenty mushrooms,

Good recipes with our dried little mushrooms,

Good recipes with our dried mixed mushrooms,

Good recipes with our mushrooms mix in brine,

Good recipes with our whole winter black truffles in brine,

Good recipes with our sliced winter black truffles in brine,

Good recipes with our winter black truffle juice in brine,

Good recipes with our whole summer truffles in brine,

Good recipes with our sliced summer truffles in brine,

Good recipes with our black truffle salt,

Good recipes with our mustards with mushrooms,

Good recipes with our oils flavored with mushrooms,

Good recipes with our mushrooms spreads and creams,

Good recipes with our porcini pasta,

Good recipes with our mushrooms risottos,

Good recipes with porcini cream soup,

Good recipes with preparations for omelettes with mushrooms,

Good recipes with meat pates with mushrooms.

 

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.

 

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Ingredients & average energy and nutritional values

Ingredients : Chanterelles (Cantharellus cibarius).

 

Average energy and nutritional values per 100g:

Energy:1031 kJ – 246 kcal
Fat:4g
of which saturated fatty acids:1g
Carbohydrates:30g
of which sugars:11,7g
Proteins:23g
Dietary fibers:19,4g
Salt:0,2g

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Dried chanterelles (Cantharellus cibarius)

Dried chanterelles, from Spain (Catalan Pyrenees)

Net 40g and 90g bags.

 

Price per 100g, all tax included:

40g bag: 27€38 (out of stock)

90g bag: 25€50

 

(More details below)

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