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D’Artagnan’s dried chanterelle mushrooms (Cantharellus cibarius) are wild foraged, naturally dried and carefully hand packed. These funnel-shaped fungi have delicately furled edges, a rusty orange hue and sweet aroma, reminiscent of stone fruits. The chanterelle, or girolle in French, has an earthy, nutty flavor with subtle hints of peppery spice. Most of this mushroom’s flavor compounds are fat soluble so it is especially delicious in creamy preparations and the dried chanterelle’s toothy texture holds up well, even during long, slow cooking.
Fresh chanterelles have a short season—from mid-summer to December—so they are hard to catch. Our dried chanterelles, on the other hand, are available year-round.
Use these dried mushrooms in recipes just as you would the fresh. Just reconstitute them first in warm water until they rehydrate and plump. Serve them gently-stewed with cream for an elegant side dish or simply sauté with truffle butter.