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Organic Chanterelles

Dried Organic Chanterelles capture and preserve the delicate flavor and tender texture of this popular wild mushroom.

  • Small, funnel-shaped mushrooms

  • Pale gold to brown in color

  • Delicate peppery flavor with a sweet aroma reminiscent of apricots

  • Certified organic to the specifications of the USDA National Organic Program

  • D'allesandro
    Price: $63.20
    $3.95 / Ounce

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    Suggested uses

  • Dried Chanterelles are a great rehydrated then sautéed in butter

  • Serve with roast meats and poultry, or blend into sauces, vegetarian recipes and stir-fries

  • Pairs well with butter- or cream-based sauces or dishes

  • Basic prep

    Rinse mushrooms under cold running water to remove any debris. To reconstitute, place desired amount in a bowl, cover with boiling water, and let soak for 15 to 20 minutes. Drain before using. May also be added directly to recipes that cook for at least 20 minutes.

    Storage & handling

    Store in a cool, dry place.

    Ingredients

    Organic chanterelle mushrooms.

    Our dried Organic Chanterelle Mushrooms are gathered in the wild specifically for us, and then gently dried to preserve their delicate flavor. Chanterelles have a broad, shallow cap and a thick central stem.

    They have a delicious flavor backed with mild peppery notes and a notably sweet aroma, often described as fruity and reminiscent of apricots. When dried, Chanterelles' aroma sometimes takes on smoky notes.

    The fruiting bodies of Chanterelles (the part we actually eat) can grow up to several inches across, while European and Asian varieties generally only reach a few inches across at most.

    Chanterelle Mushrooms (Cantharellus cibarius) are mycorhizal fungi, a combination of the Greek words "myco" (meaning "fungus") and "rhizal" (meaning "roots") because they grow in symbiotic relationships in which they exchange nutrients with the root systems of both hardwood and coniferous trees, as well as with the root systems of bushes and shrubs.

    Chanterelles are among the most highly sought after forest mushrooms growing wild in the U.S. Careful harvesting of wild Chanterelles removes only the fruiting bodies above ground, leaving the below ground mycelium structures unharmed and in place to grow more fruiting bodies in the future.

    Classic recipe

    Fricassee of Chanterelles

    This simple classic sauce can be made anytime by having Organic Chanterelle mushrooms on hand. Instead of hot soaking opt for a cool water rinse and preserve the meaty, rich Chanterelle flavors. Serve this decadent braise over protein or pasta and garnish with fresh herbs.