Description
Chanterelle mushrooms are prized by top chefs and fungi enthusiasts for their unique taste and appearance. The velvety, golden mushrooms can taste peppery, slightly sweet and even fruity.
In France, they are often paired with poultry, either as a simple side dish or in a creamy sauce flavoured with garlic, thyme and marsala wine.
You can add these hand-picked mushrooms to salads, pasta, omelettes and savoury souffs. For a simple dinner party starter, fry the chanterelles with butter and garlic and serve on thick slices of chargrilled bread.
The wild mushrooms are a great match for cheeses like Gruyre and Taleggio, too. Try using them to make mushroom tarts and crostini.
For best results, rinse the mushrooms in cold water, drain and prepare in the same way as fresh mushrooms.
Ingredients: Chanterelles (cantharellus cibarius), water, acidifying agent: citric acid
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