Dried Chanterelle Mushrooms
Inventory, lb : 1.64
This item was last sold on : 09/08/23
|Food Buzz: History of Mushrooms|
Dried Chanterelle mushrooms are small to medium fungi with a contorted and tapered, convex funnel-shape. The cap ranges in color from light brown, tan, to golden and is wavy and curled with a firm, semi-rough, and brittle texture. The stem also compresses and shrivels when dried into a narrow, sometimes twisted appearance. When reconstituted, the mushrooms become plumper and maintain a dense, firm, and chewy consistency. Depending on the cooking method, they also develop a tender, meat-like quality. Reconstituted Chanterelle mushrooms emit a buttery, savory-sweet aroma and have a concentrated earthy flavor with nutty, peppery, fruity nuances.
Dried Chanterelle mushrooms are available year-round.
Chanterelle mushrooms, botanically a part of the Cantharellus genus, are a rare, wild fungus belonging to the Cantharellaceae family. Within the Cantharellus genus, many different species of similar-looking mushrooms are generally classified as Chanterelle in local markets. The mushrooms are only available fresh for a short season and are an uncultivated variety, hand-harvested beneath broad-leafed trees in deciduous and coniferous forests worldwide. Chanterelle mushrooms are highly prized for their flavor, aroma, and scarcity and are often dried to provide chefs with year-round access to the earthy fungi. Dried Chanterelle mushrooms can be reconstituted and incorporated into a wide array of culinary applications, especially dishes with creamy, rich, and hearty flavorings.
Dried Chanterelle mushrooms are a good source of fiber to stimulate the digestive tract and provide calcium to strengthen bones. The mushrooms are also a source of vitamin C to boost the immune system and are one of the few foods to naturally contain vitamin D, a nutrient that helps regulate minerals such as phosphate and calcium in the body.
Dried Chanterelle mushrooms must be reconstituted before use, and generally, 1 ounce of dried mushrooms is equivalent to 3 to 4 ounces of fresh mushrooms. It is recommended to rinse the dried mushrooms under cold water to remove any lingering debris and then immerse the fungi in hot water for 15 to 20 minutes. Once reconstituted, the mushrooms can be utilized in any recipe calling for Chanterelles. The stems should also be trimmed to remove tough, woody spots, and the liquid used to rehydrate the mushrooms should be saved to flavor sauces, soups, and pasta. Chanterelle mushrooms are popularly cooked in cream-based sauces, white wine, or butter and complement dishes with rich, neutral, and fatty flavors. The mushrooms can be incorporated into soups and stews, sliced and blended into gravies and sauces, slow-cooked with roasts, or incorporated into rice. Chanterelle mushrooms can also be mixed into pasta, used as a pizza topping, sauteed and layered over toast, or cooked into grain bowls and egg dishes, including quiches, omelets, and frittatas. Beyond savory dishes, Chanterelle mushrooms are also used to flavor ice cream and desserts such as cheesecake. Chanterelle mushrooms pair well with aromatics such as garlic, shallots, and onions, white wine, heavy cream, meats such as poultry, pork, duck, and wild game, shrimp, fish such as salmon, eggs, peas, green beans, herbs, including chervil, parsley, thyme, and tarragon, pine nuts, potatoes, radishes, artichokes, and parmesan cheese. Reconstituted mushrooms should be used immediately for the best quality and flavor. Dried Chanterelle mushrooms will keep 6 to 12 months when stored at room temperature in a cool, dry, and dark place.
Chanterelle mushrooms are known as Pfifferlinge in Germany and are one of the most popular mushrooms found in Munich. The capital city of Bavaria is nestled in the foothills of the Alps and contains many damp forests that are well-suited for wild mushroom populations. When in season, Chanterelle mushrooms are primarily sold through Munich’s Viktualienmarkt, a 200-year-old outdoor market with over 140 vendor booths, spanning approximately 240,000 square feet. The name Vitualienmarkt is derived from the Latin word victualia, meaning “groceries,” and is the oldest market found within Munich. Chanterelle mushrooms have been sold both fresh and dried at the market since the market’s creation and are a Bavarian specialty. Traditionally the wild mushrooms are incorporated into a rich mushroom gravy served over schnitzel, which is a thinly pounded meat, in the German dish jagerschnitzel. Chanterelle mushrooms are also incorporated into spaetzle, a potato dumpling pasta, and other creamy, white wine-based pasta dishes.
Chanterelle mushrooms are found in damp, temperate forests near oak, birch, maple, and poplar trees. The wild mushroom has been naturally growing since ancient times and develops a symbiotic relationship with its host tree, unable to be replicated in cultivated settings. Today Chanterelle mushrooms are primarily found fresh for a limited season in the fall through early winter, but when dried, the mushroom’s shelf life is extended for year-round use. Dried Chanterelle mushrooms are foraged from regions of North America, Europe, Asia, and Africa and are packaged and exported through online retailers worldwide.
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Recipes that include Dried Chanterelle Mushrooms. One is easiest, three is harder.