Product name: Dried Chanterelle Mushrooms - Fancy
Naturally Dried Chanterelle – Chantarellus cibarius
Whole I class, II class
Packaging from 40gr PP retail bag/50gr PET jar to 10kg box
AVALIABLE AS ORGANIC EC/KRAV IN VARIOUS QAULITIES
Product name: Dried Chanterelle Mushrooms - Fancy
Naturally Dried Chanterelle – Chantarellus cibarius
Whole I class, II class
Packaging from 40gr PP retail bag/50gr PET jar to 10kg box
AVALIABLE AS ORGANIC EC/KRAV IN VARIOUS QAULITIES
Chanterelle are golden looking, golden tasting, and golden priced. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual thin straight panels hanging from the lower surface of the cap, as we see in the common store mushroom.
Instead, the ridges are rounded, blunt, shallow, and widely spaced. At the edge of the cap they are forked and interconnected. The chanterelle's aroma is variously described as apricot- or peachlike. It is unmistakably different and identifiable.
Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations--some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes.
We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food.
Dried chanterelles lose flavor and the texture of the slices becomes rubbery. A chef recently suggested that dried chanterelles reconstituted in water overnight retain more flavor if the soaking water is included when they are cooked.
To can chanterelles, clean them thouroughly and cut them in big chunks and steam for 20 minutes. Place the pieces in small canning jars and cover them with the liquid from the steaming vessel or boiling water to make up the difference. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Finally, sterilize them for 40 minutes in a pressure cooker at 10 pounds pressure.
Chanterelles can be pickled with various spices and flavorings in vinegar, oil, soy sauce, etc.. They will keep for a week in the refrigerator.
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