Chanterelles are one of the most popular and prolific wild mushrooms, growing all across Europe and North America. Easy to identify and easy to cook, they can act as a gateway to foraging other mushrooms and wild foods. Their mild, nutty, almost apricot-like flavour makes them really versatile. Many of their fans say they are best prepared simply: sautéed in butter or used in cream sauces, and served with chicken or egg dishes.
To reconstitute, cover in cold or warm water (never hot), wine or stock until tender (takes between 5-30 minutes). Saute with garlic and/ or onion, or add directly to soups, stews, risotto, pasta and meat sauces. Dried mushrooms can also be powdered and added directly to recipes.
Store dried mushrooms in a cool and dry place out of direct sunlight.