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!
Makes: 100 g dried chanterelle mushrooms
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Extra time:4days drying › Ready in:4days20min
Thoroughly clean the chanterelles with a brush (do not use any water!). Cut off the bottoms of the stems.
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.
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.