- Latin name
- Cantharellus Cibarius
- In stock
The dried chanterelle has an unusual inviting aroma of fresh biscuit
Little mushroom with colour ranging from cream to beige and orange , picked up all summer long under the hardwoods (chestnut oak).The chanterelle by itself represents the singular genius of nature. It grows at the same time as apricots having also in common with them a high content of beta-carotene.
Rehydrate them 20 to 30 minutes in warm water, thentoss in butter or olive oil. You can also add to roasts, or try slow cooking in goose fat.Their unusual biscuit aroma makes them a perfect match for poultry.