Dried Chanterelle Mushrooms

Délices des bois

These chanterelle mushrooms are rigorously selected and dehydrated to concentrate their flavours and preserve them longer. It's a simple and natural technique that allows you to cook wild mushrooms like chanterelles as if you had just picked them! Chanterelles have a very subtly fruity taste and aroma. They pair perfectly with game, salmon, and scallops.

Applications:
Soak the dried mushrooms in boiling water for 15 minutes.
Then rinse thoroughly.
Drain and use the mushrooms for all your recipes: pasta dishes, risottos, omelettes, meat dishes, fish dishes, vegetable sautés...

Recipe suggestion for 4: Chicken breasts with chanterelles:

• 4 chicken breasts
• 50g dried chanterelle mushrooms
• 100ml cream
• 1 small glass of white wine
• 1 onion
• 1 clove of garlic
• salt, pepper, parsley
• oil and butter

Cut the garlic and onion.
Brown the chicken breasts (sliced) ​​with a little oil. Set aside.
Put butter in the pan and sauté the onion, garlic, and parsley. Cook for 1 minute.
Add the chanterelle mushrooms to the pan without rehydrating them. Pour in the white wine and then the cream.
Let simmer for another minute and add your chicken breasts.
Stir, season, and serve.

• Packaging: 100g PET jar
• Storage: in a dry, ventilated place at room temperature
• Ingredients: 100% chanterelle mushrooms
• Origin: packaged in France from ingredients not sourced from France
• Best before date: 2 years