Dehydrated Wild Chanterelle Mushroom
Cantharellus species
1 oz. | Dehydrated | Vacuum-Sealed
Foraged and Packed in Mountain Home, Arkansas: 7/25/2024

These chanterelles are the first of the Ozark summertime harvest for the 2024 season. Each specimen is foraged and picked by hand, then cleaned meticulously to remove dirt and debris before being dehydrated.

Chanterelle mushrooms are coveted for their unique flavor profile. Richly umami and delicately fruity with a hint of earthen nuttiness, Cantharellus species are a summertime prize we wait for all year long.

When dehydrated, these flamboyantly yellow fungi mellow out to a beautiful burnt sienna. They become a perfect companion in meaty slow-roasts, stews, stir-fries, omelets, and more.

Because of their apricot and peachlike taste, curious and brazen chefs may add them to sweeter dishes like pastries, ice creams, and infused liqueurs. Those with savory preferences might branch out to finishing salts and dry rubs.

TO REHYDRATE

To rehydrate, soak dried chanterelles in warm water for 15-20 minutes. Then, add to your dish of choice.

If you will be adding to a soup, stew, or liquid-based dish, you do not need to rehydrate the mushrooms separately. Instead, just add them to the dish.

When rehydrating chanterelles in water, the water will turn a golden-brown color and retain a delicious umami flavor. You can reserve this water for soups and stews.

Please note that these mushrooms have NOT been submerged in water prior to being dried, and may retain some grit and/or debris. This can be removed by rinsing or swishing the dried chanterelles in water for a few moments before adding to dishes or soaking to rehydrate.

Our dehydrated chanterelles are dried fresh and should be cooked prior to consumption.

This product is vacuum-sealed to preserve freshness. It ships via USPS Ground Advantage and usually arrives in 5-7 days.

Leave vacuum-sealed until ready to use. Once you have opened the bag, store the remaining mushrooms in an airtight container left in a cool, dark place in the pantry.

Chanterelle mushrooms are coveted for their unique flavor profile. Richly umami and delicately fruity with a hint of earthen nuttiness, Cantharellus species are a summertime prize we wait for all year long.

When dehydrated, these flamboyantly yellow fungi mellow out to a beautiful burnt sienna. They become a perfect companion in meaty slow-roasts, stews, stir-fries, omelets, and more.

Because of their apricot and peachlike taste, curious and brazen chefs may add them to sweeter dishes like pastries, ice creams, and infused liqueurs. Those with savory preferences might branch out to finishing salts and dry rubs.

TO REHYDRATE

To rehydrate, soak dried chanterelles in warm water for 15-20 minutes. Then, add to your dish of choice.

If you will be adding to a soup, stew, or liquid-based dish, you do not need to rehydrate the mushrooms separately. Instead, just add them to the dish.

When rehydrating chanterelles in water, the water will turn a golden-brown color and retain a delicious umami flavor. You can reserve this water for soups and stews.

Please note that these mushrooms have NOT been submerged in water prior to being dried, and may retain some grit and/or debris. This can be removed by rinsing or swishing the dried chanterelles in water for a few moments before adding to dishes or soaking to rehydrate.

Our dehydrated chanterelles are dried fresh and should be cooked prior to consumption.