Laura Smith
Chanterelle mushrooms are an excellent ingredient for the table and are commonly found in most parts of North America. They are orange or yellow, meaty and funnel-shaped, with a fruity odour and a peppery taste. They are typically foraged from the forest floor at the end of summer or early autumn. There are many ways to dry chanterelle mushrooms, including using a dehydrator, dry-frying, or oven roasting. Drying them can help to preserve their unique spicy apricot flavour and rubbery texture.
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What You'll Learn
Cleaning chanterelles: Use a wet cloth to clean, or rinse under running water
Chanterelle mushrooms are a prized gourmet treat, but they often come with a side of dirt and grit. The best way to clean them is a matter of debate, but most agree that water is necessary to remove all the dirt and debris.
If you have only a handful of chanterelles, you can rinse them under very low running water in the sink. The edges are delicate, and a heavy stream of water can damage them. After rinsing, use a soft-bristled toothbrush to remove any remaining grit stuck inside the ridges and then give them a quick final rinse. Blot them with a paper towel and let them air-dry until ready to cook.
If you have a large batch of mushrooms, a salad spinner can be used to wring out the excess water, although this method may damage some of the mushrooms. After this, spread the mushrooms across a wire rack or tray lined with a towel and leave them to air-dry for several hours.
Some people prefer to use a damp cloth to wipe down their mushrooms, rather than rinsing them under running water. This method is more suitable for basic mushrooms, such as baby bella or white button mushrooms, which are generally cleaner and require less intensive cleaning.
Once cleaned, chanterelles can be stored in a brown paper bag. The paper allows the mushrooms to breathe so they don't get slimy, while also retaining some moisture so they don't dry out and turn woody. Stored this way, mushrooms can last about a week.
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Dehydrating: Use a dehydrator, set at 125F for 4 hours
Dehydrating is a great way to preserve your chanterelle mushrooms for later use while retaining their unique flavour and nutrients. The best way to dehydrate mushrooms is to use a dehydrator.
First, clean the mushrooms by gently wiping them with a damp towel or paper towel. You can also use a small brush to clean off the dirt. Remember, mushrooms are like porous sponges and will soak up a lot of water, so avoid deep washing or soaking them. If you absolutely must wash the mushrooms, make sure you thoroughly dry them with paper towels.
Next, slice the mushrooms lengthwise into thin, uniform pieces about 1/4 inch thick. Thicker slices will take longer to dry and may not dry evenly. Smaller mushrooms can be left whole without being cut.
Now you're ready to use your dehydrator. Spread the mushroom slices out on the dehydrator trays, stacking them neatly. Set the temperature to 125°F and leave the mushrooms to dehydrate for 4 hours. Check on them every 2 hours to see their condition. You'll know they're done when they have a leathery texture and snap easily when bent.
Once they're fully dry, let the mushrooms cool and then place them in an airtight container or vacuum-sealed bag. Store them in a cool, dry, dark place, away from heat, light, and moisture, which can cause spoilage.
When you're ready to use your dehydrated chanterelles, simply rehydrate them by soaking them in hot water for 15-20 minutes, or until they're soft and plump. You can then use them in soups, stews, sauces, pizzas, quiches, or sauté them as a side dish or garnish.
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Storing: Use airtight containers or space saver bags
Once you have dehydrated your chanterelle mushrooms, you will need to store them in airtight containers or space saver bags. It is important to keep them away from moisture, so vacuum seal bags or airtight containers are ideal. You can also use zip-top freezer bags, but make sure to remove as much air as possible before sealing.
Mason jars are a great option for storing dried chanterelles, as they are airtight and help prevent the mushrooms from becoming crumbly or powdery. Glass jars are also a good choice for long-term storage, and you can keep them in your pantry for up to a year. If you plan to store your dried mushrooms for an extended period, it is recommended to use airtight containers or vacuum-sealed bags to ensure the mushrooms remain dry and crisp.
Space saver bags are an excellent option if you are tight on storage space. These bags are designed to reduce the volume of their contents, allowing you to store more in a smaller area. You can also use freezer bags, but make sure they are specifically designed for freezer use and can withstand freezing temperatures without cracking or breaking.
When using airtight containers or space saver bags, it is important to label them with the date of storage and the contents. This will help you keep track of how long the mushrooms have been stored and ensure you use them within a reasonable period. It is also a good idea to store the containers or bags in a cool, dry, and dark place, such as a pantry or cupboard, to prevent moisture accumulation and maintain the quality of the dried mushrooms.
Properly storing your dried chanterelle mushrooms will help extend their shelf life and maintain their flavour and texture. By using airtight containers or space saver bags, you can enjoy the delicious taste of chanterelles throughout the year.
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Rehydrating: Soak in hot water for 30 minutes
Rehydrating dried chanterelle mushrooms is a straightforward process. Simply soak the mushrooms in hot water for 30 minutes. However, it is worth noting that some people are disappointed by the results of rehydrating chanterelles, as they can become rubbery and lose their unique flavour.
If you are rehydrating your mushrooms, it is recommended to use a French press to keep them submerged in the water, which will also help with straining. You can also keep the liquid to add extra flavour to soups. The texture of rehydrated mushrooms can be chewy, so it is a good idea to blend them with olive oil, salt, herbs, and aromatics like garlic and shallots, to make a mushroom paste. This can then be added to pasta, spread on toast, or used in other recipes.
If you are looking to add dried chanterelles to a recipe without rehydrating them first, you can powder them and use them to flavour sauces and stews. You can also mix the powder with sea salt to make chanterelle salt.
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Cooking: Dry-fry, sauté, or roast in the oven
Chanterelle mushrooms can be dry-fried, sautéed, or roasted in the oven. Here are some tips and recipes for each of these cooking methods.
Dry-frying
Dry-frying chanterelle mushrooms is a great way to prepare this flavorful wild mushroom. It involves cooking the mushrooms in a hot, dry pan without any additional oil or liquid. This method removes excess moisture from the mushrooms, resulting in a firm and chewy texture. The mushrooms first release and then cook in their own liquid, creating a concentrated and complex flavor.
To dry-fry chanterelle mushrooms, start by cleaning the mushrooms and slicing the stems just above ground level to remove any dirt. Rinse the mushrooms under cool running water or dunk them in a large bowl of water. If you are dry-frying immediately, there is no need to completely dry the mushrooms; just let them drain briefly on a paper towel. Cut the cleaned chanterelles into equally sized pieces, keeping in mind that they will shrink during cooking.
Heat a large skillet over medium-high heat, then spread the mushrooms out in an even layer. Sprinkle a pinch of salt over the mushrooms to draw out moisture. Cook for a few minutes, stirring often to prevent sticking. The mushrooms will start releasing their liquid. Continue cooking until the liquid has completely evaporated from the pan. Once the pan is dry, reduce the heat to medium-low and add butter, garlic, and thyme. Cook for another 5 minutes, stirring occasionally, until the mushrooms are golden brown and slightly crispy.
Sautéing
Sautéing is similar to dry-frying, but you can add a small amount of fat or oil to the pan. Chanterelle mushrooms can be sautéed in butter, olive oil, or a combination of both. Start by heating a large pan over medium-high heat and adding a small amount of olive oil. Add the mushrooms to the pan, giving them a quick salting, and cook for around 4 minutes without disturbing them. If the mushrooms look dry, add a little more olive oil. Turn down the heat and finish cooking the mushrooms with a little butter for about 2 minutes, or until they reach your desired tenderness.
Roasting in the oven
Roasting chanterelle mushrooms is a simple way to prepare them as a side dish or to add to various meals. To roast chanterelles, preheat your oven to 400 degrees Fahrenheit. Clean the mushrooms and slice any larger ones in half or quarters. Place the mushrooms, shallot, and garlic slivers in a bowl. Drizzle melted butter over the mixture and season with fresh thyme leaves, sea salt, and freshly cracked pepper to taste. Toss to coat evenly. Pour the mixture into a cast-iron skillet and top with a sprig of fresh thyme. Roast in the oven for 10-12 minutes, stirring halfway through, and serve immediately.
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Frequently asked questions
The best way to dry chanterelle mushrooms is to use a dehydrator.
Clean the mushrooms with a brush or a wet cloth. Slice the mushrooms lengthwise at about 1/4 inch thickness. Smaller mushrooms can be dried without being cut.
Dehydrate the mushrooms for six to eight hours at 125-135 degrees Fahrenheit, or until the mushrooms are crisp and snap when bent.
Store dried chanterelle mushrooms in airtight containers, such as glass jars or space saver bags. They can be stored in a pantry for up to a year.
Dried chanterelle mushrooms can be added to soups, stews, casseroles, sauces, and pasta dishes. They can also be ground into a powder and used as a seasoning.
