Dried Wild Chanterelle Mushrooms

Golden chanterelles, wild harvested and dried to hold onto their apricot aroma and gentle, peppery bite. Drying deepens their flavor, so a small handful goes a long way in a pan sauce, risotto, soup or stuffing.

Rehydrate in warm water or stock for 20 to 30 minutes, then sauté in butter with shallot and thyme. Strain and keep the soaking liquid; it adds a quiet, fruity depth to sauces and broths.

Cantharellus spp., wild harvested and dried. Sold by the ounce.