These trumpet-shaped mushrooms flourish in the wilds of the Pacific Northwest and a few places on the east coast. The European and Asian varieties are about the size of a thumb. West coast Chanterelles can be larger than a foot wide and heavier than two pounds. Chanterelle mushrooms smell a bit like apricots, have a mild, nutty flavor and a chewy texture.
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Dried mushrooms have a more concentrated flavor than fresh. Always soak dried mushrooms in VERY hot water for 20 minutes or until soft before using. Do not use before rehydrating. They are delicate and delicious sautéed with hearty chops or roasts and excellent in soups, sauces and stir-frys. A simple way to prepare them is to fry slowly in butter or olive oil with garlic and salt.
Both fresh and dried mushrooms contain unique compounds that are believed to boost your immune defense.
How to Store
Store dried mushrooms in an airtight container and place in a cool, dry area up to 6 months.