Description
Golden chanterelles are loved for their delicate, fruity aroma, often likened to apricot, with a gentle peppery finish. Dried at peak season, they retain their colour and a chewy, tender bite when rehydrated.
How to rehydrate
Soak in warm water for 20 to 25 minutes. Drain, rinse lightly and pat dry. Strain the soaking liquid and use it in sauces. Cook gently in butter to bring out their flavour.
Recipe ideas
- Chanterelle and cream pasta
- Omelettes and savoury tarts
- Served on toast with parsley and lemon
- Folded into chicken and white wine casseroles
Net weight 30 g. Store in a cool, dry place in the resealable pouch. Edible culinary mushrooms only.
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