The chanterelle mushroom (Cantharellus cibarius) is known as girolle in French, also known as "golden chanterelle" and "egg mushroom. They are an uncultivated mushroom. They grow in clusters under broad-leaved trees and are difficult to find among the leaf litter. Chanterelles are found in coniferous and hardwood forests of Northern climates. Prized by culinary experts for their golden yellow color, apricot-like and peachy flavor, dry chanterelles have a meaty texture and a fruity, nutty taste.
Chanterelles are treasured by mushroom lovers the world over. They are among the most widely used mushrooms in European cuisine. The flavor and aroma of these dried Chanterelle mushrooms are an especially suitable complement to meat, shellfish, and as an ingredient in omelets. Chanterelles can also be used in a wide variety of ways including in soups, cream sauces, and pastas. Pair Chanterelles with chicken or salmon.
Basic Prep: Rinse product in cold running tap water to remove any possible debris. To reconstitute, place desired amount into a bowl, cover with boiling water, and let soak for 15-20 minutes before draining. Or, add directly to recipe that will cook for at least 20 minutes. General rule, 1 oz. dry reconstitutes to 3-4