Dried chanterelle mushrooms

    Dried chanterelle mushrooms

    3saves
    4days20min


    3 people made this

    About this recipe: When the wild chanterelle picking season approaches (July to October), I stand ready. We eat a lot just after picking, but I also like to dry some to use throughout the year. Dried chanterelles give so much flavour to all of my sauces, delicious!

    Ingredients
    Makes: 100 g dried chanterelle mushrooms

    • 500g recently picked (or shop-bought) fresh chanterelle mushrooms

    Method
    Prep:20min  ›  Extra time:4days drying  ›  Ready in:4days20min 

    1. Thoroughly clean the chanterelles with a brush (do not use any water!). Cut off the bottoms of the stems.
    2. Thread a needle with regular sewing thread and pass thread through bottom of each mushroom stem, then hang string of mushrooms upside down in a 'daisy chain' (ensure mushrooms are spaced out so that they're not touching each other). Dry for 4 or 5 days, until they are completely dehydrated (they will lose a lot of volume). Once dry, store in an airtight container in a cool, dry place for months.
    3. When preparing to use the mushrooms, soak them first in water or milk with a spoonful of brandy for 10 to 15 minutes to soften.

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