Suggested uses
Dried Chanterelles are a great reconstituted then sautéed in butter. Serve with roast meats and poultry, or blend into sauces, vegetarian recipes and stir-fries. Pairs well with butter- or cream-based sauces or dishes.
Basic prep
Rinse mushrooms under cold running water to remove any debris. To reconstitute, place desired amount in a bowl, cover with boiling water, and let soak for 15 to 20 minutes. Drain before using. May also be added directly to recipes that cook for at least 20 minutes.
Storage & handling
Store in a cool, dry place for up to 12 months under optimal conditions.
Ingredients
Chanterelle mushrooms.Classic recipe
Chanterelle, Sun-Dried Tomato and Goat Cheese Tart
Chanterelle Mushrooms and sun-dried tomatoes with tangy goat cheese provide the filling for this quick, easy tart. Chanterelle Mushrooms are chewy with a nutty, earthy flavor.
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