Dried MushroomsHENAN AGRICULTURE FOOD CO.,LTD
Dried chanterelle mushrooms / Cantharellus cibarius Dry Mushrooms,Dried Mushrooms,Drying Mushrooms,Dehydrated Mushrooms,Wild Wood Ear Mushrooms...live on the Solar constant temperature system on high mountain--"Healthy"Nature,no pollution,no additive

Dried Chanterelle Mushrooms
Dry Chanterelle Mushrooms
Description of Item

Dried chanterelle mushrooms / Cantharellus cibarius

color yellow
moisture below 11%
Packing Cooler or As you request
producing quantity 100 tons per year

Carton Size

According you need

Origin Henan , China
Transportation air/shipping
Ports Chinese main ports

Mushroom Links:

Morel/Morchella

Oyster

Chanterelle

Shiitake

Black Fungus

Chips

 

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This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance against the drab autumn forest background. Also known as "golden chanterelle" and "egg mushroom," it has a magical appeal for most culinary experts in Europe, United States, and Asia.

Chanterelle mushroomChanterelles seem to be worth their weight in gold. They are golden looking, golden tasting, and golden priced. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual thin straight panels hanging from the lower surface of the cap, as we see in the common store mushroom. Instead, the ridges are rounded, blunt, shallow, and widely spaced. At the edge of the cap they are forked and interconnected. The chanterelle's aroma is variously described as apricot- or peachlike. It is unmistakably different and identifiable. 

Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations--some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food.

Chanterelle Mushrooms Recipes & Cooking Hints

  • Green Beans with Chanterelles
  • Rinse the green beans. Place a steamer basket in a large pot with about an inch of water and bring to a boil. Steam the beans for 10 – 12 minutes, or until just tender.
  • Meanwhile, brush off any dirt or forest debris from the chanterelles. If they are especially dirty or have dirt trapped between the gills, use your kitchen sink spray nozzle to quickly rinse them. While washing mushrooms seems to be generally frowned on, a quick rinse is very effective. Allow them to drain briefly, pat them dry, then slice them about 1/4 inch thick.
  • Heat the olive oil in a large skillet over medium high. Add the sliced chanterelles. They will immediately throw off any excess liquid – the amount will depend on how much moisture is contained in your chanterelles – but no matter; it will all evaporate quickly. Stir the mushrooms occasionally while continuing to cook them over medium high heat. When the mushroom liquid has evaporated completely, continue to cook for another minute or two to brown the chanterelles slightly. Add the dry sherry and cook for 2 – 3 minutes or until the sherry has reduced to a syrupy consistency. Turn off the heat, but leave the mushrooms in the skillet for now.
  • Toast the hazelnuts in a dry pan over medium heat, shaking the pan constantly to prevent burning. Continue to toast the hazelnuts until they begin to brown and become fragrant. Remove the hazelnuts to a cutting board, allow to cool slightly, then chop them very coarsely. Return the nuts to the pan over medium heat with the butter. Cook for about two minutes or until the butter foams slightly and the nuts are a toasty golden-brown. Remove from the heat immediately.
  • Add the steamed green beans to the skillet with the warm chanterelles. Add coarse sea salt and black pepper to taste and toss together to combine. Heap the green beans and chanterelles in a serving dish, top with the toasted hazelnuts and a generous sprinking of sea salt.

 

 

 

 

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