Long treasured by European chefs, these Chanterelle mushrooms are harvested from rich forest lands in late summer and dried immediately to preserve their flavor and faintly aroma
Best used in soups, stews and sauces, chanterelles complement poultry, pork and egg dishes.
Re-hydrate by soaking in boiling water for 30 minutes
Long treasured by European chefs, these Chanterelle mushrooms are harvested from rich forest lands in late summer and dried immediately to preserve their flavor and faintly aroma. Best used in soups, stews and sauces, chanterelles complement poultry, pork and egg dishes. Product of USA - Best By: Oct 1 2022