Chanterelles: Information on Famous Gourmet Mushrooms > Chanterelle Mushrooms Chanterelles: Pleasing to the Eye and Taste Buds Chanterelles are some of the most popular edible mushrooms in the world. Known for their unique flavor and beautiful appearance, spotting them in the woods is a special treat for mushroom hunters everywhere. They are mycorrhizal, meaning they form a beneficial, symbiotic relationship with the roots of trees. This makes cultivation very difficult to impossible. Thus most chanterelles, even the ones you find for sale in a store, were picked from the wild. Here you'll find more information on these tasty mushrooms. We'll start with some basic facts , and move on to where to find them . At the end are cooking instructions , including an easy recipe. Worth preparing for your first (or millionth!) chanterelle mushroom experience. For more in-depth information on the identification of these mushrooms, click here. Basic Facts There are many species of edible chanterelles in the Cantharellus genus. The most well known is Cantharellus cibarius, the golden chanterelle mushroom.

Like so many different types of mushrooms, there is now debate over the classification of Cantharellus cibarius. Mycologists now suspect it could actually be made up of a number of different species. For now, Cantharellus cibarius is the most common species name you'll see in North America. Due to their mycorrhizal relationship with trees, you'll only find them growing on the ground, usually near some sort of hardwood (oaks, conifers, etc). These are summer to fall mushrooms. In my area that means they fruit anywhere from June to September. They mainly fruit in North American and North Europe, however they are also found in Asia, Mexico, and Africa. Caps are usually convex to vase-shaped, with a yellow to yellow-orange color. Their stems are smooth, not hollow, and the same color as the cap. They contain vitamin C as well as a high amount of carotene. High carotene levels play in part in their distinctive orange-yellow color. Fascinating research is being done regarding the insecticidal properties of chanterelles. These properties seem to be the reason that chanterelles resist rot and bugs better than many other wild mushrooms.

Finding Chanterelles To experience the distinctive flavor of these gourmet mushrooms, you'll have to either hunt for them in the woods or buy them from a store. When purchasing, make sure they're clean, dry, and have a light fruity odor. Don't buy anything that looks old, wet, mushy, or has a funny smell. You'll find them for sale in gourmet or natural food stores. Dried mushrooms are available for purchase as well. To reconstitute, simply soak them in warm water for 30 minutes or add them to a recipe with simmering liquids in the last 10-15 minutes. As these mushrooms are mycorrhizal and haven't been mass cultivated successfully yet, buying them will always be a little pricey. But if you live in the right area, you may be able to find some for free! If you decide to go chanterelle mushroom hunting, take the time to learn about proper identification. There are false look-alikes that can make you sick, so make sure you consult an expert after your first few times out. I've written a more thorough page on the identification of chanterelle mushrooms here . Some basic things to keep in mind: Look for the presence of false gills.

These are interlaced wrinkles on the underside of the cap (see above picture). Unlike the true gills of a button mushrooms from the grocery store, they cannot be easily removed. They grow on the ground, near hardwoods such as oaks and conifers. Appear mid-summer to fall. Click here for more identification information. Start learning how to find your own chanterelles! A final word on mushroom hunting: chanterelles are extremely popular and many believe they are being over-hunted. Please respect your natural area and only hunt what you can eat, making sure to leave some so they can drop their spores and give the organism a better chance for reproduction. Once you've acquired some mushrooms, it's time to start cooking them! Preparation: Only wash if they're very dirty, as they contain a lot of water to begin with. Waterlogged mushrooms are harder to cook and may have a mushy texture. It's best to just wipe off any dirt with a brush or damp cloth. Storage: They'll last longer in the refrigerator than many other wild mushrooms, usually up to 10 days. For long-term storage, dry them in an oven or dehydrator at a low temperature until they're brittle enough to snap in half.

Cooking: The flavor of chanterelles is often described as fruity or peppery, almost like a flower. They're excellent with meats, fish, or as an entree topping. They're also very popular with eggs or as a filling in crêpes. Due to their high moisture content, they're often prepared with a dry sauté. This is done by slicing and cooking the mushrooms in a skillet without added water or oil. Excess water will be boiled off while cooking. If you want something fancier that really brings out the delicious taste of your mushrooms, check out the easy recipe below: 1 clove garlic, minced 1/4 cup whipping cream Melt the butter in a skillet over medium-high heat. Add the shallot and garlic and cook for about 2 minutes. Add the mushrooms and cook for about 5 minutes, or until lightly browned. Finally, throw in the whipping cream and cook for 2-3 minutes longer. There's a lot of fat in this recipe, but man is it good! To make an omelet, remove the mushrooms and add a few beaten eggs to the remaining mixture in the skillet.

Cook until the edges are hard but the middle is still slightly runny, and then spoon the mushrooms into the center. Fold closed and cook at least 1 minute more, or however crispy you like your eggs. A little cheese and lemon juice really completes the recipe. You'll be enjoying a gourmet snack in no time! Do You Have a Tip or Question About Chanterelles? Do you have a tip about chanterelle mushroom hunting or cooking? Wanna brag about the mushrooms you found? Sound off or share a picture here! Enter the Title of Your Post (ex: "I Grew the World's First Indoor Chanterelle") Share Your Question, Picture, or Story! [ ? ] Types Of Mushroom And Their Health Benefits - Boldsky.com »Types Of Mushroom And Their Health Benefits Types Of Mushroom And Their Health Benefits Updated: Monday, February 25, 2013, 12:49 [IST] Subscribe to Boldsky There are many of us who think twice before indulging in relishing mushroom dishes. In one hand certain section of people consider mushroom to be non-vegetarian, whereas on the other hand some of us avoid mushroom thinking them to poisonous in nature.

However, it is quite essential to note that there are many types of mushroom come in wide variety and are known to have many health benefits. Some of the well known mushrooms are white mushrooms, shiitake, reishi, chanterelle and porcini, these mushroom are few edible mushrooms and are known to extremely beneficial for our health. Filled with proteins, vitamins, minerals, amino acids, anti biotic and anti oxidants, mushrooms are high in nutritional values. They are also distinctive in their colour, texture, shape and properties. Likewise, it would be very interesting and knowledgeable tot know the amount of health benefits of mushroom that they have on our system. Some of the health benefits of mushroom include relief from high cholesterol levels, breast cancer, prostrate cancer, and diabetes. It also helps in weight loss, increasing immunity. The nutritional values of mushroom is not known to the people and are into misconception that mushrooms are just eaten for the taste they give. This delicious edible fungus are used extensively for all kind of dishes, from soups to pizzas and from salads to pickles. However, while purchasing mushrooms make sure that you get them in a reputed grocery stores.

Here are the types of mushrooms and their health benefits including their nutritional values: White Mushroom White mushroom contains selenium which aids in weight loss and is known to prevent prostate cancer. These mushrooms have special carbohydrate that gives a strong metabolism rate and also maintains equal blood sugar levels. Shiitake Mushroom Shiitake mushrooms have the potential to fight tumors, as they have high amount of lentinan, which is a natural anti-tumor compound. These flavourful, meaty mushrooms contains excellent source of vitamin D and helps in fighting infections. Reishi Mushroom Reishi mushroom has properties which serves all the needs to defending us from diseases. They are known to have properties that are anti-cancer, anti-oxidant, anti-bacterial, anti-viral and anti-fungal. Apart from that these mushrooms contain gandodermic acid which helps reduce bad cholesterol which in turn can lower high blood pressure. Maitake Mushroom Maitake mushroom are good for preventing breast cancer. Including mushroom in our daily diet is known to cleanse our body system and also keep our immune system strong. Oyster Mushroom Oyster mushrooms are high in nutrients.

They have significant level of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, vitamins B-1 and B-2. It has a high anti-oxidant compounds and is known to save us from variety of diseases and also helps us in beating stress. Chanterelle Mushroom Chanterella Mushroom are known to be good for our eyes, lungs and makes our immune system strong. These mushrooms are known to have the properties which are anti-microbial, bacterial and fungal. They are also high in vitamin C, D and potassium. Porcini Mushroom Porcini Mushroom are known to be anti-inflammation. This meaty mushroom contains the compound called ergosterol which is capable of fighting against infection causing diseases. They are high in calcium level which makes our bones strong and also fiber content, which of course avoids us from having constipation. Shimeji Mushroom Shimeji Mushroom can fight tumors. They can also help diabetes, asthma and certain allergies by enhancing the immune system and boosting its healing capabilities. They are high in essential nutrients such as zinc, copper, manganese and have high amount of Vitamin D.

Edulis Food Group | Chanterelle EDULIS MUSHROOMS CHANTERELLE The Chanterelle is one of the most distinctively flavoured mushrooms in the world. It has been described as having a fruity aroma of apricots and tasting more like a flower than a mushroom. Chanterelles are noted for their soft flesh and this apricot-like fragrance. The name “Chanterelle” refers both to the mushroom known as the Golden Chanterelle (Cantharellus cibarius) and to other closely related species. Chanterelles grow in forests in temperate regions. They can be distinguished from most other mushrooms by their cap, which is wrinkled, rather than gilled, on the underside. The cap is a wavy cup-shape and firm, and depending on the variety, the cap can be yellow, orange, white, brownish grey, or black. Buying and storing tips EDULIS FOOD GROUP only selects the best Chanterelle; ones that boast a spongy, firm, and fleshy cap. Fresh Chanterelles keep for up to seven days in the refrigerator and up to one year in the freezer. Store dried Chanterelles in a sealed container in a cool, dry place.

Availability Chanterelle mushrooms are currently available in fresh and dried varieties by EDULIS FOOD GROUP. Preparation, uses, and tips. Before using fresh Chanterelles, rinse them quickly, drain them immediately, and dry them with a cloth or paper towel. To reconstitute dried Chanterelles, cover them with warm water and allow them to soak for approximately one hour. Chanterelles are best when cooked. Sauté or fry them for 3 to 5 minutes; or cook them with a small amount of liquid in a covered pan for 15 minutes. Chanterelles combine nicely with meat, shellfish, and eggs. They can also be added to soups, sauces, and grain dishes. Chanterelles’ delicate apricot nuance is fantastic with bacon, eggs and cream. They are excellent in sauces. Avoid using Chanterelles with ingredients that have strong competing flavours, such as garlic or spices. Nutritional Highlights Chanterelle mushroom, 1 large edible portion Calories: 1.7 Wild About Mushrooms: Chanterelle Cantharellus cibarius This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance against the drab autumn forest background.

Also known as "golden chanterelle" and "egg mushroom," it has a magical appeal for most culinary experts in Europe, United States, and Asia. But all chanterelles are not alike. European and Asian forms are usually about the size of a thumb. In the eastern United States they are the size of a fist. But, ah, in the west they can be as large as two hand spans--from little finger to little finger. Chanterelles weighing as much as two pounds are not uncommon. Europeans and easterners claim that their varieties are tastier than those from the West Coast and suggest that flavor is more important than thumb size. It has been a rewarding experience to try to resolve this argument. The reader may happily experiment with such savory adventures as are suggested in this book to discover the truth. Chanterelles seem to be worth their weight in gold. They are golden looking, golden tasting, and golden priced. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual thin straight panels hanging from the lower surface of the cap, as we see in the common store mushroom. Instead, the ridges are rounded, blunt, shallow, and widely spaced.

At the edge of the cap they are forked and interconnected. The chanterelle's aroma is variously described as apricot- or peachlike. It is unmistakably different and identifiable. Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations--some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food. There is an off-white species of chanterelle, called C. subalbidus, the white chanterelle, found in California and the Pacific Northwest. They are found in the same localities as C. cibarius and we clean and cook them in the same manner as the golden ones.

In general, they are more difficult to clean because of their fragility. They are seldom found in large numbers. A black relative of the chanterelle, Craterellus cornucopioides , is unfairly called "the trumpet of death." Don't believe it--the black chanterelle is delicious. C. cornucopioides is difficult to spell and to find. Smaller in size than the orange chanterelle, the caps are funnel shaped and hollow all the way down to the base of the stem. It has been well described as a black petunia . Its dark cap, gray underside, and its habit of growing in dark places under shrubs make this secretive mushroom a challenge to find. There are a few equally edible look-alikes. C. cornucopioides can be halved and easily washed off. The texture is crisp and firm, like the Asian wood ear mushroom, but it is much more tasty. Add it to soups or stews for texture and flavor. Saut� it in butter or chop and simmer in a white sauce, then serve on thin slices of toast. Many people dry these mushrooms thoroughly and grind them into a powder.

This is sprinkled on top of foods or added to casseroles or soups for a rich mushroom flavor. A Word About Purchasing Commercial Chanterelles More and more golden chanterelles are appearing in marketplaces. They are expensive, so only buy specimens in prime condition. Here is what to look for: They should have a fragrant odor. The color should be golden or apricot. They should not be slimy or have dark, decaying parts. The gills should not be granular, fragmenting off the fleshy portion of the mushrooms. Cleaning This can be a chore. Chanterelles grow exuberantly. The cap margins fold tightly to form crevices from which it is difficult to dislodge debris. The caps grow around twigs and brambles. Sometimes it is necessary to section portions of larger specimens to get at the foreign material. Use a toothbrush or a nylon mushroom brush to whisk away any surface material. In order to clean small particles of sand or dirt caught between the rounded gills, you must brush them under a slowly running faucet. Do not soak them. In general, the less water the better. Drain them on paper towels.

They keep well if allowed to remain in a waxed paper or brown paper bag in the refrigerator until they are cleaned. However, cleaned chanterelles may also be stored in the refrigerator for a few days. They should be loosely arranged in a bowl lined with cloth or paper towels and covered lightly with towels. Cooking Cut them into hunks of a generous size, so that the maximum amount of flavor can be appreciated. Chanterelles are meaty and chewy. One of the best ways to cook them is to slice and saut� them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavor after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them. After trying many recipes, we still prefer to cook chanterelles by baking them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables. Very few people eat chanterelles raw. They are peppery and upsetting, and they can make some people ill. In any case, their finest flavor can only be appreciated when they are thoroughly cooked.

Preserving Freeze chanterelles after saut�ing with butter and onions. When defrosted, they will retain most of their flavor. Dried chanterelles lose flavor and the texture of the slices becomes rubbery. A chef recently suggested that dried chanterelles reconstituted in water overnight retain more flavor if the soaking water is included when they are cooked. To can chanterelles, clean them thouroughly and cut them in big chunks and steam for 20 minutes. Place the pieces in small canning jars and cover them with the liquid from the steaming vessel or boiling water to make up the difference. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Finally, sterilize them for 40 minutes in a pressure cooker at 10 pounds pressure. Chanterelles can be pickled with various spices and flavorings in vinegar, oil, soy sauce, etc.. They will keep for a week in the refrigerator. Marinated Chanterelles Serves 8 as an appetizer Paul is a well-known Berkeley chef. He recommends that these marinated chanterelles be eaten as appetizers or be heated and drained to serve over pasta.

1 cup peanut oil or light olive oil 1 pound chanterelles, cut into large slices (make sure they are dry--waterlogged mushrooms won't work) Marinade: 1/4 cup fine wine vinegar, balsamic or fruit vinegar 1 garlic clove, sliced thin 1 bay leaf 1 cup unbleached all-purpose flour 3 eggs Heat the chicken broth in a heavy medium saucepan. Add the chanterelles, butter, and salt and allow to come to a boil. Stir in the flour, mixing constantly until the mixture is smooth and almost leaves the sides of the pan. Remove from the heat. Beat one egg at a time into the mixture. Drop tablespoons of the dough onto a buttered cookie sheet, spacing the spoonfuls about 2 inches apart. Bake in a preheated 450� oven for 15 minutes or until firm and golden. Cool the puffs on a rack. --Louise Freedman 3 tablespoons dry red wine vinegar Salt and pepper to taste 1 hard-cooked egg, cut in wedges (optional) Parboil the chanterelles for 3 to 5 minutes. Drain.

Marinate the chanterelles in the lemon juice for 15 minutes. In a large saut� pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan. Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles. Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes and garnish with wedges of egg. --Louise Freedman 2 cups unbleached all-purpose flour 1 cup milk In a saut� pan or skillet saut� the onion in the butter for 2 minutes. Add the mushrooms to the pan and cook for 5 to 7 minutes or until most of the liquid has evaporated. Set aside and let cool. In a mixing bowl, sift the baking powder, baking soda, and salt with the flour. Make a well in the center of the flour mixture and slowly pour in the milk, blending the mixture into a sticky dough.

Quickly mix the mushroom mixture into the dough. Do not overmix. Drop the dough by tablespoons onto a buttered baking sheet or fill buttered muffin pans two-thirds full. Bake 15 to 20 minutes in a preheated 400� oven, or until the biscuits are golden brown. --Louise Freedman 1/4 cup freshly grated Monterey jack or Emmenthaler cheese Few drops of lemon juice Cook the artichokes in boiling salted water to cover until tender. Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste. Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350� oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve. --Fred Cherry Chopped fresh parsley Salt and pepper to taste In a large saucepan, bring the wine, garlic, bay leaf, and parsley to a simmer.

Add the chicken, cover, and cook until tender, about 15 minutes. When cool enough to handle, remove the chicken and chop into small portions. Strain the liquid into a medium saucepan. In a saut� pan or skillet, saut� the chanterelles in the butter until tender. Pour the liquid from the mushrooms into the reserved poaching liquid and cook until it becomes slightly thickened. Add the shallots, pine nuts, chicken, and the chanterelles to the liquid and cook without a cover for 10 minutes. Complete the dish with the parsley, salt, and pepper. --Jackie Baydo 1/2 cup dry Marsala wine Freshly ground black pepper Marinate the chicken breasts in 2 tablespoons of the peanut oil, soy sauce, sesame oil, mirin, and garlic for 2 hours. In a saut� pan or skillet, cook the mushrooms in 2 tablespoons of the oil slowly to cook off their liquid; set aside. Mix the paprika into the flour. Drain the chicken and roll it in the flour mixture. In another saut� pan or skillet, saut� the chicken in the remaining oil, browning on both sides for 3 minutes.

Add the chicken broth, Marsala wine, and the mushrooms. Cover and cook over low heat for 20 minutes or until the chicken is tender. Add pepper to taste. --Pat George 1-1/2 cups half and half 1/2 pound chanterelles, sliced Gently pound the veal scallops. In a saut� pan or skillet, melt 2 tablespoons of the butter and saut� the scallops until both sides are brown. Transfer the scallops to an ovenproof dish and place in a 200� oven to keep warm. Add the onions to the pan and saut� for about 1 minute. Pour in the wine and beef broth, and boil for about 5 minutes. Mix the cornstarch and water in a cup. Add to the wine mixture along with the half and half. Cook until the mixture is slightly thickened. In the meantime, saut� the chanterelles in the remaining 2 tablespoons of the butter in a small skillet. This should take 3 to 5 minutes. Add the mushrooms and veal to the sauce mixture in the saut� pan and heat thoroughly. Serve with rice.

--Candice Mick 2 or more garlic cloves, minced 2 tablespoons butter or more 1/2 to 1 pound chanterelles, chopped 3 tablespoons chopped fresh parlsey 1/2 cup dry white wine Salt and pepper to taste In a saut� pan or skillet, brown the pork chops in the olive oil. Add the garlic the last few minutes. Remove the garlic and chops to a warm dish and drain the excess fat. Melt the butter in the same pan and add the chanterelles, saut�ing lightly for 7 minutes. Add the chops and garlic, parlsey, wine, salt and pepper to taste. Simmer covered until the chops are tender, about 1 hour. Serve with rice, mashed potatoes, or noodles. --Carol Gass Salt and pepper 1/4 cup dry vermouth Mix together the Parmesan cheese, bread crumbs, and parsley. Trim the fat from the chops. Dip the chops in the egg and then in the Parmesan cheese mixture. Brown on both sides. Place the chops in a baking dish. Heat the oil and butter in a saut� pan or skillet. Cook the chanterelles for 5 minutes.

Add the tomato sauce and cook 7 minutes more. Season with salt and pepper. Pour the mushrooms and sauce over the chops in the baking dish. Add the vermouth. Bake in a preheated 350� oven until tender, about 1 hour. --Robert Mackler The Bold Flavors of Dried Mushrooms The Bold Flavors of Dried Mushrooms by Tony Rosenfeld fromFine Cooking Issue 76 Dried mushrooms are my kind of luxury, convenient and affordable. While caviar or foie gras rarely fit my mood or budget, I can always have dried shiitakes, porcini, morels, and chanterelles on hand. And I reach for them often—both on harried weeknights when the clock is ticking and also when I’m looking for an extra boost of flavor to elevate a special dish. The flavor of dried mushrooms is concentrated and intense, and the texture is good and meaty. Like fresh mushrooms, they’re terrific in everything from soups to sauces to sautés. Give ’em a soak. Before using dried mushrooms in a recipe, even if it’s a soup or a stew, it’s best to rehydrate them in hot water.

This is necessary for two reasons: First, it plumps up the mushrooms, and, as a bonus, the soaking liquid creates a flavorful broth, which you can incorporate into a dish much as you would any other kind of broth. Second, soaking also helps remove grit from the mushrooms that would otherwise spoil your dish. Once the mushrooms have steeped, it’s easy to add them to braises, stews, or sauces. What I do is brown the meat or fish (if there’s any in the dish) and then sauté the rehydrated mushrooms with the aromatics like shallots, garlic, or onion. Because they’re moist, the mushrooms don’t exactly brown, but this quick toss in hot oil really intensifies their flavor. Finally, I add the mushroom soaking liquid and finish cooking the dish. The way I see it, there’s no set rule for which mushroom to pair with a specific dish. It makes sense to look to the mushroom’s native region, using Italian porcini in risotto, shiitakes in Asian dishes, and chanterelles in French sauces and bistro classics like omelettes.

But I often mix shiitakes with other kinds of mushrooms, particularly when I’m using a pricey variety like morels. It’s a little trick of mine. Shiitakes’ flavor perfectly complements that of other mushrooms, and their affordability keeps the meal in the realm of simple, home cooking, just where it belongs. more info: Buying and storing dried mushrooms Buying and storing dried mushrooms The quality of dried mushrooms can vary greatly. My main rule is to buy them from a trusted source. If I can get a good look inside the package, I look for mushrooms that have a nice size and shape, and I avoid overly shriveled or crushed specimens. The best way to buy dried mushrooms is to inspect their quality visually—they should be intact and not too shriveled. Dried mushrooms are sold in many supermarkets, but if you don’t see them, try specialty stores and high-end grocery stores like Whole Foods markets; we also liked the mushrooms we ordered from Gourmet Mushrooms and Mushroom Products . For long-term storage, I seal dried mushrooms in two heavy-duty zip-top freezer bags and put them in the freezer where they’ll keep indefinitely.

For short term storage (a month or less), I seal the mushrooms in an airtight container or ziptop bag and store in a cool, dark place. Shiitakes Versatile, affordable dried shiitakes are my go-to mushroom. Their meaty texture and smoky flavor is great on its own or paired with other varieties. Shiitakes are an obvious choice for Asian dishes, filling out soy-based braises or stews or perking up quick stir-fries. Look for shiitakes with thick brown caps ridged with white. The stems can be woody, so trim them off and discard after soaking. Porcini Chewy, succulent, and intensely flavorful, dried porcini (or cèpes) have a deep, earthy essence that complements Italian seasonings and is delicious with pork and chicken. Porcini (pronounced pour-CHEE-nee) have thick stems and broad caps and are generally sliced before they’re dried. After rehydrating them, you can use them just as you would fresh mushrooms. Chanterelles The golden, apricot hue of chanterelles befits their bright, fruity flavor.

Their size can vary from tiny blossom-like specimens to impressive 5-inch trumpets, and in the dried form, they can be quite pricey. When rehydrated, their texture is pleasantly chewy; the stems, however, can be woody, so after soaking, trim off tough stems and discard them. Pair chanterelles with eggs and cream sauces. Morels Nutty, buttery, and somewhat smoky, dried morels go beautifully with spring ingredients like asparagus and spring onions (or ramps, if you can find them). The hollow, honeycombed caps of wild morels can harbor sandy grit. With cultivated varieties this isn’t as much of a problem, but to be on the safe side, it’s a good idea to rinse morels with water before soaking them. How to soak dried mushrooms Put the mushrooms in a medium heatproof bowl. For Leek & Morel Strata , Wild Mushroom Ragoût , and Risotto with Peas & Porcini , pour in 2 cups boiling water and weight down the mushrooms with a small plate so the mushrooms are submerged.

(If you’re using smaller or larger amounts of mushrooms, just use enough water to completely submerge them.) Soak until they’re plumped and softened, about 20 minutes (some varieties might take longer). Use a slotted spoon to transfer the mushrooms to a cutting board, squeezing any excess liquid from the mushrooms back into the soaking liquid. Let cool. Remove and discard any tough stems. Coarsely chop the mushrooms. Strain the soaking liquid through a coffee filter or paper towel set in a sieve. Set aside the mushroom “broth” for use in your dish or freeze for another time. Simple ways to use dried mushrooms When you have dried mushrooms in the pantry, there are lots of quick and simple ways to use them in your everyday cooking. Once you rehydrate them, they can go just about anywhere fresh mushrooms can go. • Stir them into pilafs and other rice dishes. • Add them to tomato or cream-based pasta sauces. • Spoon them onto polenta. • Stir them into pan sauces for chops and cutlets. • Add them to stir-fries. . Sauté with green beans or snap peas.

• Add them to eggs: Sauté rehydrated dried mushrooms with shallots and butter and fold into omelets, frittatas, or scrambled eggs. • Make flavored butter: Pulse rehydrated morels or chanterelles with softened butter and a fresh herb like thyme in a food processor. Use right away or shape into a log, wrap in plastic, and refrigerate. Pats of the butter are delicious on roasted or grilled meats and vegetables. more info: Experiment with other dried mushrooms Experiment with other dried mushrooms Once you’re comfortable working with these more common dried mushrooms, try some of the more exotic varieties: Wood ears are wonderful in soups and stirfries. Dried black trumpets and lobster mushrooms add intense flavor to mushroom sauces and pair wonderfully with sautéed seafood. Versatile dried cremini and oyster mushrooms are great with beef or pastas. Photos: Scott Phillips Cook's Thesaurus: Mushrooms button mushroom cauliflower mushroom Notes: These are very flavorful, but a bit chewy. They're good fried, or in soups or stews. Select small, young-looking heads.

chanterelle = egg mushroom = girole = pfifferling Equivalents: 1 pound fresh = 3 ounces dried. Notes: Chanterelles are a whole family of mushrooms, most of which are quite choice, but the name is most often applied to the golden chanterelle = yellow chanterelle. These yellow mushrooms are highly prized for their exquisite flavor, color, and texture. Other tasty chanterelle varieties include the yellow foot chanterelle, which is less meaty and less flavorful than other varieties, the black trumpet mushroom, and the white chanterelle, which is similar to the golden chanterelle, but lighter in color. Fresh chanterelles are best; dried or canned chanterelles are less flavorful and tend to have a rubbery texture. Substitutes: hedgehog mushroom OR white mushroom OR oyster mushroom OR ear mushroom OR morel chestnut mushroom chicken-of-the-woods mushroom = sulfur mushroom Notes: This got its name because it has the texture of cooked chicken. You can saut� it or, if you want to make mock chicken, simmer it in chicken stock.

Substitutes: portobello mushrooms OR cremini mushrooms OR shiitake mushrooms OR porcini mushrooms cinnamon cap mushroom Notes: Cinnamon cap mushrooms have a firm texture and an earthy flavor. Substitutes: shiitake clamshell mushroom = clam shell mushroom Notes: Varieties include the brown clamshell mushroom (left). This mushroom goes well with seafood or meats. Cook them before eating. cloud ear mushroom = cloud ear fungus = mo-er mushroom Notes: It's hard to find these fresh, but dried cloud ears are an excellent substitute. Reconstitute them by soaking or simmering them in lots of water for a few hours. Substitutes: wood ear mushrooms cremini mushroom = crimini mushroom = Italian brown mushroom = Italian mushroom = brown mushroom Notes: These are closely related to common white mushrooms, but they're a bit more flavorful. Large cremini mushrooms are called portobello mushrooms.

Substitutes: white mushroom OR portobello (larger and more flavorful) OR shiitake puff ball mushroom = puffball mushroom porcino = cepe = cep = bolete = king bolete = borowik = Polish mushroom = steinpilze = stensopp Plural: porcini Pronunciation: singular: pore-CHEE-noh; plural: pore-CHEE-nee Equivalents: One pound fresh = 3 ounces dried Notes: Porcini mushrooms are well appreciated in Europe for their meaty texture and interesting flavor. If you can find them fresh, pick the largest caps you can find (or afford). Just wipe them clean before using; if you wash them, they'll soak up the water like a sponge. Dried porcini are also excellent. Substitutes: hedgehog OR chanterelle (fruitier flavor) OR portobello OR oyster mushrooms OR truffles portobello mushroom = portabello mushroom = giant cremini Notes: These are just large cremini mushrooms, and their size (about the same as a hamburger patty) makes them perfect for grilling or roasting. They're also more flavorful than younger, smaller creminis.

Substitutes: cremini (smaller) OR matsutake (for grilling) OR porcini (for grilling) red oyster mushroom Notes: This beautiful mushroom, unfortunately, loses its red coloring when cooked. Substitutes: oyster mushrooms OR button mushrooms OR shiitake mushrooms shiitake mushroom = shitake mushroom = black forest mushroom = black mushroom = black winter mushroom = brown oak mushroom = Chinese black mushroom = Oriental black mushroom = forest mushroom = golden oak mushroom = donko Equivalents: 1 pound = 3 ounces dried. Pronunciation: she-TAH-kay Plural: shiitake Notes: Though shiitake mushrooms are now cultivated, they have the earthiness and flavor of wild mushrooms. They're large and meaty, and they work well in stir-fries, soups, and side dishes, or as a meat substitute. Dried shiitakes are excellent, and often preferable to fresh due to their more intense flavor. Soak them in water for about thirty minutes to reconstitute them, then use the water they soaked in to enhance your sauce.

Substitutes: crimini mushrooms OR enoki mushrooms OR straw mushrooms OR chanterelles OR porcini mushrooms OR white mushrooms OR oyster mushrooms shimeji mushroom = pioppini mushroom Notes: Like matsutake mushrooms, these grow on trees. They're very tasty, with a peppery flavor. They're great in stir-fries. Substitutes: matsutake mushrooms A Feast of Edible Wild Mushrooms: Recipes for Porcino, Morels and Chanterelles - Eat Healthy A Feast of Edible Wild Mushrooms: Recipes for Porcino, Morels and Chanterelles How to select and cook wild mushrooms. By Carolyn Dille Risotto with Wild Mushrooms It's hard to imagine anything more mysteriously and elementally of the earth than mushrooms. They spring up suddenly and unexpectedly from a dank, decaying underworld. Among their myriad varieties are some of the most desired flavors in the culinary world—and some of the deadliest. The mushroom myths of Western cultures cluster around death and destruction. For centuries, mushrooms were regarded as agents of evil spirits, magically appearing when thunder sounded or when lightening struck. Because they grew in dung and other decaying matter, they were generally thought to be unclean or unhealthy.

On the other hand, many Asian cultures have used them for culinary and medicinal purposes—and this use is spreading. Our interest here, however, is in three of the finest edible mushrooms: the porcino (Boletus edulus), also know as cèpe in France or bolete in serious mushroom circles; the chanterelle (Cantharellus cibarius); and the morel (Morchella esculenta). All three are easy to identify with reasonable certainty in the wild. All are principally found in temperate-zone woods and forests, although morels sometimes appear in woodsy garden nooks. Each mushroom variety also is harvested commercially, and is increasingly available at farmer’s markets, gourmet stores, and specialty supermarkets. In most states, codes and laws regulate the sale of such mushrooms to ensure that they are safe to eat. There have been no reported poisonings from commercial wild mushrooms for several years. Amateur harvesters do, however, account for occasional poisonings that range from digestive upset through liver impairment to death. Selecting, Storing, and Cleaning Mushrooms Whether your wild mushrooms come from the forest floor or from a store, they should be firm, not soft. They should have no moldy or rotted sections.

In general, smaller is better. Although porcini and chanterelles weighing up to half a pound can spring up overnight, very large mushrooms are often over-the-hill, with much less flavor and aroma than smaller specimens. Inspect mushrooms carefully for insects and sponginess. Treat mushrooms as extremely perishable during transport and storage. If you don’t plan to use them immediately, layer them without touching between paper towels and refrigerate. Just-harvested mushrooms will keep four or five days in the driest part of the refrigerator, usually the bin marked for fruit storage. Fresh store-bought mushrooms may keep that long, but I buy them the day I plan to use them since they’re usually quite expensive and never look quite as fresh as harvested ones. To clean mushrooms, use a soft cloth or brush to remove obvious forest debris, sand, or soil; be aware that some mushroom brushes are much too stiff, so you’ll want something like a baby brush. Then use a small, sharp knife to remove bruised spots and insect-infested areas. Insects love porcini, take or leave chanterelles, and rarely bother morels.

Stems of porcini and morels can be removed at this stage if you plan to use the caps right away. Save the stems for drying or use them to make mushroom broth. The caps and stems of chanterelles are continuous and both are good to eat. Check the pores of porcini. Those on very fresh porcini are a pale buff color. But if they’ve turned brownish-green, they will become mushy when cooked. Many cooks routinely trim the pores from porcini to maintain an even texture. Mushroom cooks hotly debate the use of water to clean fungi after brushing and trimming. If you’re satisfied that the mushrooms are clean, it’s best not to use water, particularly if you’re going to grill or roast them. If the mushrooms will be braised, sautéed to reabsorb their juices, or used in soups or sauces, a little water won’t make a difference. My own preference is the knife, cloth, or brush for harvested mushrooms, water for store-bought ones. Many cooks find that the flavors of morels and porcini, unlike chanterelles, intensify when they are dried.

Since mushrooms are over 90 percent water, they shrink to half or less of their fresh size. To dry, clean the mushrooms well without using water. Leave small ones whole and slice large ones at least 1/4-inch thick. Layer them, not touching, on racks that allow for air circulation. Dry in full sun for a day or two when the humidity is less than 50 percent, and turn the mushrooms once. Or dry at the lowest oven setting with the oven door ajar for twelve to twenty-four hours, checking the mushrooms frequently. When they’re ready for storage, they should be slightly leathery and pliable. Well-dried and stored in airtight jars, these ­varieties keep for years. Partners in the Kitchen: Cooking with Mushrooms In general, these three mushroom varieties are enhanced by shallots or onions, and by cooking in even a small amount of butter. Garlic obscures the subtleties in chanterelles and morels, but porcini can stand up to a discreet amount. Matching intensity of flavors is the most important thing to remember. If you’re new to wild mushrooms, this is a process of discovery for your own palate.

The amount of mushrooms to cook depends on the variety and dish. Chanterelles shrink more during cooking than the other two varieties. A good rule of thumb is to use one pound of chanterelles for four to six people. Half a pound of porcini and morels generally satisfies four to six. Of course, this may vary according to the maturity of the mushroom, and how wet the conditions were when they were harvested, as water will add to the mushrooms’ weight. Porcini have a flavor that stands alone, especially when cooked over wood. They pair well with bread, polenta, and white beans. They also complement full-flavored foods such as game and game birds, beef, lamb, and duck. Some Italians cook porcini with salt cod. The natural juices from porcini make a rich sauce on their own, and wonderfully complex ones with wine and/or meat or poultry stock. Dried porcini are a pantry staple that deliver a dinner’s worth of flavor. Simmer dried ones for ten minutes or so, 1/2 ounce of porcini to 11/2 cups of water, for incomparable flavor in soups, sauces, pasta dishes and risottos, and stews.

Chanterelles are distinctive but delicate. Their perfume and flavor fade more quickly than those of porcini and morels. Chanterelles’ ­pronounced fruit and nut flavor make them good partners with most herbs, with mild-tasting white fish, chicken, veal, and pork chops and roasts. Some people like chanterelles with shrimp, prawns, and lobster. Chanterelles take the acidity of wine well, especially Sauvignon Blanc, which has a complementary flavor. A dish of chanterelles is delicious on its own: Simply cook in butter with shallots or a little onion over medium heat until the mushrooms absorb their juices and turn deep golden brown. Morels are adaptable partners with many foods, including other mushrooms. They harmonize with root vegetables, especially early crops of beets, carrots, and potatoes. Mashed potatoes any time of year with fresh and/or dried morel gravy is a treat. Dried morels can enrich a fall or winter vegetable stew or a roasted dish of rutabagas, parsnips, carrots, and winter squash. A very special flavor results when morels are mixed with peas, asparagus, or artichokes.

Morels are classic with veal stews and as side dishes with, or sauces for, veal roasts or grills. They have a long history of accompanying lamb, pork, quail, pheasant, and squab. Wild Mushrooms Home Grown Shitake, oyster, hen-of-the-woods—you can have an abundance of these edible wild mushrooms in your own backyard or basement. All it takes is appropriate logs, a hand or electric drill, mushroom starter plugs, and a little patience. The starter plugs, or “dowels,” are dormant mushroom mycelium—the part that grows underground or inside trees. Inserted into holes drilled in moist logs, the plugs begin to colonize the wood, and mushrooms—lots of them—can appear in as little as two or three months. Oak, fruitwoods, alder, and maple are appropriate for the shiitakes shown here. A single log can bear mushrooms repeatedly if temperatures are well above freezing and there’s sufficient moisture. Mushroom logs also can thrive in a cool basement or root cellar. Cautions The mushrooms shown here are quite distinctive to the knowledgeable eye.

However, all wild mushrooms vary in color and form according to age, weather, rainfall, and other factors. So err on the side of caution and learn to gather from the wild only with an experienced guide. Other things to be aware of: • Some people are allergic to some mushroom species that are generally considered edible. Try new species by tasting just a bite the day before you plan to eat a dish made with them. • Some people react badly to combinations of certain mushrooms with alcohol. Try new species with caution. • People with liver disorders or immune system deficiencies—including HIV/AIDS—should take special precautions with mushrooms and consult a qualified medical practitioner before eating them. Resources mushroom growing kits and mushroom dowels "A Passion for Mushrooms" by Antonio Carluccio "A Cook’s Book of Mushrooms: With 100 Recipes for Common and Uncommon Varieties" by Jack Czarnecki A Visual Guide to Mushrooms | Epicurious.com | Epicurious.com A Visual Guide to Mushrooms Get to know your fungi Text by Esther Sung; photos by Chris Astley share print W ith their strange shapes and dark, damp growing environments, mushrooms sometimes seem to be shrouded by a veil of mystery.

Because they propagate through spores instead of by seeds, certain varieties are hard to grow commercially and can only be foraged in the wild. This is a job best left to the professionals, however, as many types of mushrooms are inedible and in some instances even poisonous. Note: This visual guide is not meant to be an authoritative source for foraging in the wild. High in fiber and vitamins, mushrooms are also fat- and cholesterol-free. They're popular around the world due to their versatility as well as their meatlike heft and texture. To see when these may be in season at your local farmers' market, check out our interactive seasonal ingredient map . If you have difficulty obtaining certain varieties in your local grocery or specialty stores, try an online source like Far West Fungi . Portobello Alternate Names: Portobella, field mushroom, open cap mushroom Characteristics: Common in Italian cooking, dense, rich portobellos lend depth to sauces and pastas and make a great meat substitute. Their large caps are perfect for marinating and grilling. When portabellos are young and small, they're called criminis.

Oyster Alternate names: Tree oyster, angel's wings, pleurotte en huître, abalone mushroom, shimeji Characteristics: Although these can be found in the wild growing on the sides of trees, the ones you'll find in the store or on a menu are most likely cultivated. Like their namesakes, they're whitish in color and fan-shaped, and possess a delicate odor and flavor. Oyster mushrooms are found in many Japanese and Chinese dishes such as soups and stir-fries. Hen of the Wood Alternate names: Maitake, sheepshead mushroom, ram's head, kumotake Characteristics: From afar, this mushroom can look like a head of cabbage. Cultivated, as well as found in the woods, hen of the woods mushrooms are often sold in clusters with their soft, feathery caps overlapping. This mushroom has an earthy aroma and a gamy flavor, and is native to both the northwestern United States and Japan, where it's known as maitake ("dancing mushrooms").

Click here for recipes using hen of the wood mushrooms › Shiitake Alternate names: Shitake, black forest, black winter, brown oak, Chinese black, black mushroom, oriental black, forest mushroom, golden oak, Donko Characteristics: In Japanese, shiitake means "oak fungus," which describes where the mushrooms can be found in the wild. These days, however, most shiitakes are cultivated. They're best identified by their caps, which curl under ever so slightly. Fresh shiitakes have a light woodsy flavor and aroma, while their dried counterparts are more intense. Crimino (crimini, pl.) Alternate names: Cremini, baby bellas, golden Italian, Roman, classic brown, Italian brown, brown mushroom Characteristics: A crimino is a young portobello. Although the crimino is darker, firmer and more flavorful than its cousin the white button mushroom, the two can be used interchangeably.

Increasingly, retailers hoping to capitalize on the popularity of the portabellos are selling crimini mushrooms as "baby bellas." White button Alternate names: Table mushroom, cultivated mushroom, button, champignon (de Paris) Characteristics: Less intensely flavored than many of its more exotic kin, the white button is the most ubiquitous of mushrooms in the United States. It can be eaten either raw or cooked, and works well in soups and salads, and on pizzas. In France, button mushrooms are called champignons. Chanterelle Alternate names: Golden (yellow) chanterelle, egg mushroom, girolle (girole), Pfifferling Characteristics: Trumpetlike, with a depression in the center of its cap, the chanterelle is one of the most popular wild mushrooms. (Because they're notoriously difficult to cultivate, chanterelles are usually foraged in the wild.) Fleshy and firm, they're described as having an apricotlike scent. They're common in many European cuisines, including French and Austrian, and are also native to the United States.

Porcino (porcini, pl.) Alternate names: Cèpe (cep), bolete, king bolete, borowik, Polish mushroom, Steinpilz, stensopp, penny bun Characteristics: Slightly reddish-brown in color, porcinis are one of the most prized wild mushrooms, sought out for their smooth texture and aromatic, woodsy flavor. They're popular in Italy, as well as in France, where they're called cèpes. Fresh porcinis aren't as easy to locate in the United States, but dried ones are easily reconstituted by soaking in hot water. Edulis Food Group | Porcini EDULIS MUSHROOMS Porcini The Porcino (singular) - Porcini (plural) belong to the species of wild mushrooms called Boletes. The wonderful taste, small, texture and appearance of these mushrooms contribute to their reputation for being the most sought after of edible wild fungi. EDULIS FOOD GROUP harvests, processes and exports this exquisite species of mushroom, which is renowned as the "King of Wild mushrooms". Porcini are widely hunted and harvested throughout Europe, North America, Australia, China, and Mexico.

The Southern African Porcini mushrooms, proudly distributed by EDULIS FOOD GROUP are known to be parasite and worm-free. The Boletes grow under beech, oak or pine trees - the pine being its prime habitat. They can fruit in singles or in troops on well-drained soil - usually from September through to April. The Boletes species of fungi is very characteristic for its rounded healthy aspect. Good markers include the pale net pattern on the upper stem and the yellowish to olive pores found under the cap. Porcini mushrooms have a long, fleshy stalk, up to 10 inches (25cm) in length. The cap is fleshy, round, and convex, and can be smooth or velvety. The underside of the cap differentiates the Porcini from most other mushrooms as it is covered with vertical tube like pores instead of gills. Porcini mushrooms have a rich, woodsy aroma. Other names for Porcini include the Penny Bun, Cepe or Steinpilze.

Varieties In addition to the Porcini mushroom (Boletus edulis), there are several varieties of Boletus Mushrooms: red and yellow bolete, white king bolete, butter bolete, ragger’s bolete, and painted slippery cap. However, Porcini are definitely the most desirable for cooking and eating. EDULIS FOOD GROUP offers Porcini in their fresh form, as well as frozen, dehydrated and in brine. Buying and storing tips When purchasing fresh porcinis, select mushrooms with firm stems and a rich, woodsy aroma. If the stem is mushy or feels hollow, it is infested with insects. If the mushroom lacks fragrance, it is probably old and will not have much flavour. Fresh porcinis spoil quickly and should be eaten within a few days of collection or purchase. Keep them in a paper bag or wrapped in a cloth. Store both dried and canned porcinis in a cool, dry place. Availability Previously Porcini mushrooms were unable to be successfully cultivated, and fresh Porcini were rarely found in grocery stores.

EDULIS FOOD GROUP is the market leader in cultivating Porcini and offers this sought-after mushroom on the local and international Market from October through to May. EDULIS FOOD GROUP prides itself in its emphasis to deliver stock anywhere in South Africa within 48 hours. Preparation, uses, and tips The Porcini is one of the finest mushrooms and it is exceptionally delicious; It has a extremely rich flavour. Porcini can be enjoyed in many ways and are extremely sought after in Europe, America and in the East. Their nutty, earthy & meaty flavour compliments almost any hot or cold dish. They are used in many exciting dishes in their raw state, in brine, frozen or dehydrated<.br> Before using fresh Porcini, remove the base of the stem and the vertical tubes under the cap. To reconstitute dried Porcini, soak them in hot water for 20 minutes. Save the soaking water for use in sauces and soup stock. In addition, cooking brings out the flavour. Sauté or fry them for 5 to 7 minutes; or cook them in a small amount of liquid in a tightly sealed pan for 15 minutes.

Once cooked, use them in any recipe that requires mushrooms. The flavour of Porcini blends especially well with Italian seasonings. Porcini are also delicious when grilled. Brush the mushrooms with butter or oil just before placing them on the grill. Heat the mushrooms thoroughly, sprinkle them immediately with Parmesan cheese, and serve. Medicinal Properties Maitake seems to be one of the most extensively researched herbs and a number of research papers have been published by various institutes and universities. The health benefits demonstrated by Maitake include immune system support, normal blood pressure support, normal blood sugar metabolism and normal cholesterol support.* Further laboratory studies and extensive clinical studies are under way in collaboration with leading research institutes both in the United States and in Japan. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Nutritional Highlights *Excellent source of: Niacin (4.5mg) *Good source of: Potassium (484mg) Selenium (11mcg) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value.

Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value. Edulis Food Grouphas been a proud member of the Produce Marketing Association since 2002 Copyright © Vests in Edulis Food Group E-Mail:edulis@edulis.com Office:+27 11 447 6743/4 Fax:011 262 0354 Physical Address:Unit 11, Eastgate Business Park,Cnr South road, Marlboro, Marlboro Gardens, Sandton Postal Address: P.O. Box 41533, Craighall Johannesburg,South Africa 2024 Dried Chanterelle Mushrooms - Dried-Mushrooms.com Dried Chanterelle Mushrooms Dried Chanterelle Mushrooms Dried Chanterelle Mushrooms Sometimes called the “Queen of the Forest”, the Chanterelle Mushroom is treasured by mushroom lovers the world over. They are among the most widely used mushrooms in European cuisine. Chefs love their high-spirited flavor – both delicate and spicy, with a fruity touch.

Found in the wild throughout the world, Chanterelles have never yet been successfully cultivated. Wherever they are found, they are prized for their superb flavor and fruity aroma, said to be reminiscent of apricots. Though mild, Chanterelles have a slight peppery edge which holds its own against other ingredients in soups, stews and other main courses. Their fragrant aroma and fine flavor make them one of the most versatile of all mushrooms and have earned them a well-deserved place in kitchens around the world. Pair Chanterelles with chicken or salmon. Feature Chanterelles in wild mushroom soups, pasta dishes, and savory sauces. Dried Chanterelle Mushrooms reconstitute a bit differently than many other dried mushrooms. If reconstituted whole, they can be tough & chewy, even after many hours of cooking. One easy way to remedy this problem is by pulverizing dried chanterelles into pieces before using them. Simply place the desired amount of dried chanterelles on a baking sheet and toast them in a low oven (250 degrees F) for about 15 minutes or until they are dry & brittle. Then pulse them in a food processor or blender for a few seconds.

Reconstitute the broken bits in lukewarm water, then add to your favorite recipe.

Question: 'Chantrelle' and 'Porcini' are both well-known varieties of which foodstuff?
Answer: MUSHROOM