The Chanterelle mushroom has a fruity smell, similar to apricots and a mildly peppery taste. This golden chanterelle mushroom puts off a faint apricot scent and pairs well with eggs, chicken and adds color and flavor to cream sauces. Many popular methods of cooking chanterelles include them in sautés, soufflés, cream sauces, and soups. Some chefs claim that reconstituted chanterelles are actually superior in flavor to fresh. Dried chanterelles can also be crushed into flour and used in seasoning in soups or sauces.
Rehydrate in hot water for 30 minutes, drain and squeeze out excess water. 1 oz. package.