Preparation of our dry / dried / dehydrated chanterelles:

To rehydrate your chanterelles, place them in a bowl of lukewarm water.

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

The longer you let your chanterelles rehydrate, the more milk they will saturate, and the softer their texture will be.

We therefore recommend a minimum of 6 hours of rehydration, preferably a whole night.

About soaking:

Make sure that your chanterelles throughout soaking are always covered with liquid, but without excess.

At the end of soaking, drain your chanterelles and do not throw the chanterelles soaking juice, rich in aromatic substances: filter the water / milk / liquid cream to remove any traces of sand or earth, then use it as a base for your sauce.

In case you don't have a sauce to prepare, gently wring out the chanterelles after soaking. Cover them for 5 minutes in a little soaking water, possibly a little wine, and a knob of butter.

Uncover and continue cooking for about ten minutes over low heat, stirring often until almost complete evaporation of the liquid.

You can also reuse the chanterelle mushroom soaking juice to cook pasta or rice, or even vegetables for a soup.

It is generally accepted that 10g of dry chanterelles corresponds to approximately 50g of rehydrated chanterelles.

Dried chanterelles are very aromatic and some chefs prefer their use in cooking to that of fresh mushrooms.

In fact, chanterelles contain on average 80% to 90% water. Drying eliminates this water, resulting in the concentration of chanterelle aromas.

Origin of our dry chanterelles:

Our dry chanterelles are harvested in preserved natural areas, in Catalan country, on the Spanish side of the Pyrenees mountain range. Indeed, the Pyrenees are the cradle of our Boutique du Champignon created in Font-Romeu in 1998.

These are chanterelles des bois, so wild, picked by collectors. As a result, our chanterelles have not been cultivated and have not undergone no chemical treatment before harvest.

After harvest, our chanterelles are only subjected to a high temperature treatment to sterilize them and prevent the development of contamination by insects (moth type).

Their packaging in a perfectly airtight plastic bag prevents any new contamination.

We also offer you an alternative of French origin (Auvergne): the mushrooms are packaged in trays by a family business that has been collecting mushrooms for 4 generations. As this type of packaging is not completely airtight, these trays should be placed in the freezer upon purchase to avoid arousing the desire of greedy insects.

Suggestion:

If you like to find small pieces of chanterelles in your omelets or sauces, try our preparation for omelet with chanterelles made from broken chanterelles, shallots and parsley.

Recipe ideas:

Deliciously crunchy and tasty after rehydration, our dry chanterelles will perfectly accompany all your white meats, your fish, your cream-based sauces, your omelets, but also your quiches and your forest mushroom pies.

Want to treat yourself with our dry chanterelles ?

Do not hesitate any longer, go to the next section entitled Recipes and let yourself be inspired by our original and varied recipe ideas to download.

Price including VAT per 100g:

40g bag: 42 € 38

90g bag: 36 € 61

70g tray (origin France): €44 – Promotional price: €22

Also see our blog posts on picking mushrooms et drying mushrooms.

Find all our recipes in our section " Mushroom Recipes "!

And discover our good recipes based on chanterelles here !

Finally, do not hesitate to inquire about www.mangerbouger.fr !

Ingredients: Chanterelles (Cantharellus cibarius).

Average energy and nutritional values ​​per 100g: