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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.

Quantity Product Size Price
Dried Yellow Chanterelle Mushroom 1 oz / 28 gr bag
4 oz / 113 gr bag
8 oz / 226 gr bag
16 oz / 453 gr bag
USD $9.00
USD $20.00
USD $35.00
USD $58.00
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Salade de Chanterelles (Chanterelle Salad)
Serves 4
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, until
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.

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