A funnel shaped mushroom that is tapered at the base. The cap of the mushroom usually measures up to six inches across, has a depressed center and a curly edge. When fresh, it has a bright yellow color, which fades to a paler yellow after it is harvested later in autumn and as it ages. A chanterelle mushroom has a mild somewhat fruity flavor and a subtle scent of apricots. Chanterelles grow in many areas of North America, but are most numerous on the West Coast. Large quantities are exported to Europe where they are very popular for serving in soups, stews, sauces, egg dishes, or with poultry and pork. The dried chanterelle is not as flavorful as the fresh variety. This mushroom is also known as a Golden Trumpet or Pfifferling mushroom.
Always wash the mushrooms before soaking. Put them in a bowl and pour the hot water over the mushrooms & soak until softened, about 15 - 20 minutes. Excellent addition to meats, fishes, pastas, salad, soups & sauces!
Vacuumed Bags: 2oz or 1 LB (16oz).
Product of France.