One ingredient from your Spring Wild Harvest Box that may not be immediately familiar to your kitchen are the Chanterelle Mushrooms. These mushrooms are a favorite among serious foodies and foragers.
Reconstituting Dehydrated Chanterelle Mushrooms:
- Place the dehydrated chanterelle mushrooms in a bowl.
- Pour enough lukewarm water over the mushrooms to completely submerge them.
- Let the mushrooms soak in the water for at least 30 minutes, or until they are fully rehydrated and plump.
- Drain the mushrooms in a colander, reserving the soaking liquid for later use in your recipe.
- Rinse the mushrooms thoroughly under cool running water to remove any grit or debris.
Sautéing Chanterelle Mushrooms:
- Heat a large skillet over medium-high heat.
- You want to cook out any moisture from the mushrooms before adding oil.
- Without adding any oil or butter, add your rehydrated chanterelle mushrooms to the skillet. (You will likely hear an audible sound of the moisture cooking out of the mushrooms.) Cook for 3-4 minutes
- Add butter or your preferred cooking oil to the skillet and stir the mushrooms in it.
- Sauté the mushrooms, stirring occasionally, until they are tender and browned, about 5 to 7 minutes.
- Season the mushrooms with salt and pepper to taste.
- Use the mushrooms in your recipe as desired, or serve them as a side dish or topping for grilled meats or vegetables.
