Chanterelle mushrooms are one of the more widely known and most sought-after of the wild mushrooms harvested in North America. Chanterelles grow prolifically in the forests of the Pacific Northwest between August and December, but can be found in limited quantities nearly year-round.

They are warm yellow to orange in color, with a trumpet-like cap over a sometimes spindly stem. Their aroma and flavor is both earthy and fruity, often described as apricot-like. And they have firm texture.

Origin: All of our wild mushrooms are sustainably hand-foraged in the pristine mountains of the Pacific Northwest.

Applications: Dried chanterelles often reconstitute somewhat woody. For that reason, dried chanterelles are usually only ground up and used in sauces, stews and soups for flavor.

How to Reconstitute: Simmer dried mushrooms in 1 cup of liquid (water, stock, milk or wine) per ounce of mushrooms for 20 minutes in a covered pan. Strain broth through a coffee filter and reserve for use in the main dish or stock. Rinse the rehydrated mushrooms under water, slice, and add to your recipe.

Specifications: Your dried chanterelle mushrooms will arrive in a large zip lock bag. It takes about 5 pounds of fresh mushrooms to create 8 ounces of dried mushrooms.

Storage and Handling: Dried wild mushrooms can be stored away from light at room temperature for at least a year in airtight plastic bags, jars or other containers. Dried mushrooms do not need to be refrigerated.

Shipping: Fedex Ground