Dried Yellow Chanterelle Mushroom
This extremely popular mushroom has a texture that is both chewy and crunchy and holds up well when cooking.
With this mushrooms peppery undertones it goes very well in combination with dried apricots, peaches, or apples.
The Germans call it Eierschwamm (egg mushroom) or Gelbhahnel (yellow chick). To the Italians, it's capo
gallo (cock crest) or orecina (little ear. The French call them 'Girolle' What ever the name, Cantharellus
cibarius and other species of chanterelle have been prized in Europe since the beginning of time. The mushrooms
draws nourishing sugar from nearby trees and in turn provides the trees with phosphorus and other minerals.
Hand cut from the Forests of North America, this mushroom is available fresh almost all year around.
Rehydrate in warm water for about 30 minutes.
Salade de Chanterelles (Chanterelle Salad)
Because their appearance is so distinctive and because they
grow in such profusion when conditions are right, chanterelles
are among the safest and easiest wild mushrooms to gather.
1/4 cup shelled walnut halves
5 tbsp walnut oil
2 large cloves garlic, peeled and minced
1/2 lb chanterelles, cleaned and trimmed
Salt and freshly ground black pepper
1 medium tomato, seeded and diced
2 oz thinly sliced smoked ham, diced
1 tbsp finely chopped fresh parsley
1/4 lb mixed baby greens
1. Place walnuts in a single layer in a large skillet. Toast
over medium heat, turning once, for 10 minutes. Coarsely
chop and set aside.
2. Heat 3 tbsp. of the oil in a large skillet over medium
heat. Add garlic and cook, stirring until fragrant, for about
2 minutes. Increase heat to medium-high, add mushrooms,
season to taste with salt and pepper, and cook, stirring,
mushrooms soften, about 5 minutes.
3. Reduce heat to low, add tomatoes, ham, and parsley, and
cook, stirring, for 1 minute. Remove from heat and set aside.
4. Put greens in a small bowl and dress with remaining 2 tbsp
oil. Season to taste with salt and pepper, then divide between
4 small plates. Arrange mushroom mixture over lettuce, garnish
with toasted walnuts, and serve.