Chanterelles
Less known than the cep, the chanterelle is a firm-textured woodland mushroom that will perfectly complement all your mushroom dishes. It pairs wonderfully with game or poultry and is delicious simply sautéed with a bit of oil, garlic, and parsley. For an appetizer, opt for pickled chanterelles, a real treat!
Our tip for cooking dried chanterelles (Cantharellus cibarius): rehydrate them in boiling water for 20 to 30 minutes, then rinse and cook them like a fresh mushroom. Use them blended in sauces, velvety soups, or regular soups. For an omelet, sauté, or as a side dish, prefer jarred and canned chanterelles that retain their soft texture.
