Preparation, uses, and tips
Before using fresh chanterelles, rinse them quickly, drain them immediately, and dry them
with a cloth or paper towel. To reconstitute dried chanterelles, cover them with warm water
and allow them to soak for approximately one hour. Chanterelles are best when cooked.
Sauté or fry them for 3 to 5 minutes; or cook them with a small amount of liquid in a
covered pan for 15 minutes. Chanterelles combine nicely with meat,
shellfish, and eggs. They can also be
added to soups, sauces, and grain dishes. Avoid using chanterelles with ingredients that have
strong competing flavors, such as garlic or spices.
Buying and storing tips
When buying fresh chanterelles, select mushrooms with a spongy, firm, and fleshy cap. Fresh
chanterelles keep for up to seven days in the refrigerator and up to one year in the freezer.
Store dried chanterelles in a sealed container in a cool, dry place.
Varieties
Golden chanterelles
Red chanterelles
Trumpet (or funnel) chanterelles
White chanterelles
Nutrition Highlights
Chanterelle mushroom, 1 large
Calories: 1.7
Protein: 0.12g
Carbohydrate: 0.35g
Total Fat: 0.02g
Fiber: 0.13g