Dried chanterelles

Funnel-shaped mushrooms dried until brittle, with a fruity-apricot aroma for sauces, soups and risotto.

Dried chanterelles are funnel-shaped mushrooms of a bright yellow-orange colour dried until brittle, with a concentrated fruity-apricot aroma, a light peppery note and a slightly rubbery texture after rehydration. They are soaked and added to sauces, soups, roasts, risotto, fillings and with game and poultry, and the soaking liquid is used as mushroom stock.

Recipes with this ingredient

Smoked fish and beetroot puff pastryAuthor's cuisine | Main courses

Recipe from Anatoly Kazakov, chef of the Selfie restaurant.

Forest mushroom soup with aromatic herbsEuropean cuisine | Soups

Mushroom soup with aromatic herbs is a true masterpiece of European cuisine, infused with the spirit of the forest and the freshness of herbs. Its roots trace back to village table traditions where mushrooms gathered in the woods were transformed into a fragrant and warming dish. The flavor of this soup is deep and rich, with earthy notes of porcini mushrooms, delicate sweetness of chanterelles, and mysterious hints of morels. Herbs like thyme, oregano, and rosemary add a warm spicy accent while green chili brings a light zest. The finishing touch is fresh lime juice that refreshes the taste and makes it harmonious. This soup is an ideal choice for a cozy evening, whether after a walk in the autumn forest or seeking comfort on a rainy day.