Sarah Brown
Chanterelle mushrooms are prized for their delicate, nutty, and robust flavor, and their chewy texture. They are often used to enhance meat, egg, and poultry dishes. Dehydrated chanterelles are lightweight, easy to store and transport, and retain their flavor and nutrients. To rehydrate dried chanterelles, simply soak them in hot water for 15-20 minutes, or until soft and plump. The mushroom water can be saved and added to stocks, sauces, or braises. Rehydrated chanterelles can be used in a variety of dishes, including soups, stews, pizzas, quiches, and stir-fries. They can also be sautéed in butter or oil and served as a side dish or garnish.
How to Rehydrate Chanterelle Mushrooms
| Characteristics | Values |
|---|---|
| Rehydration time | 2-20 minutes |
| Rehydration method | Soak in water |
| Rehydration container | Bowl or French press |
| Post-soak steps | Drain water, trim tough stems |
| Rehydrated mushroom uses | Sauté in butter or oil, add to eggs, meats, soups, stews, sauces, pasta, pizza, quiche, or salads |
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What You'll Learn
Soak in hot water for 15-20 minutes
Rehydrating dried chanterelle mushrooms is a simple process that can be done in a few easy steps. Firstly, ensure that your dried mushrooms are placed in a bowl. The mushrooms should be completely submerged in hot water—using a plate to weigh them down is an option, but a French press is a more effective tool as the plunger keeps the mushrooms submerged.
Let the mushrooms soak for 15-20 minutes. During this time, any debris or sand will fall to the bottom of the bowl, leaving the rehydrating mushrooms floating in the clean water. After a few minutes, swish the mushrooms around to ensure any remaining debris is removed.
Once the mushrooms are fully soft and plump, gently lift them out of the water. The water itself can be strained and added to stock or sauce if desired. Your rehydrated chanterelles are now ready to be cooked!
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Drain and use as fresh mushrooms
To rehydrate dried chanterelle mushrooms, start by placing them in a bowl of warm to hot water for about 20 minutes. You should see any debris or sand concentrate at the bottom, leaving the rehydrating mushrooms floating in the clean water above. After a few minutes, swish the mushrooms around in the bowl to make sure any additional debris has fallen off.
Once the mushrooms are fully soft, gently lift them out of the water and drain them. You can then use them as you would fresh mushrooms. For example, you can chop and sauté them in butter or olive oil alone or with some garlic, shallots, or onions. They can also be sliced and sautéed with butter and garlic or served with pasta or veal.
Rehydrated chanterelles can also be used as a pizza topping or in a quiche. Simply sprinkle them over the dough or add them to the egg mixture for the quiche. They can also be used as a side dish or garnish, pairing well with roasted meats or vegetables.
The mushroom water can be strained through a fine sieve and later added to stock or used in a sauce.
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Use in soups, stews, sauces
Rehydrating dried chanterelle mushrooms is a great way to add flavour and texture to soups, stews, and sauces. To rehydrate the mushrooms, soak them in hot water for 15-20 minutes, or until they are soft and plump. You can also soak them for three hours and then boil them for 10 minutes. Once rehydrated, they can be used in a variety of dishes.
Soups
Chanterelle mushrooms can be used to make a creamy soup with a refined French touch. To make the soup, start by cooking saffron and brandy with the mushroom base. Then, blend the mushroom base into a puree and pass it through a fine-mesh strainer for an extra refined texture. Next, add the mushroom puree to the soup and cook at a bare simmer for 10 minutes. For a mushroom garnish, sear some chanterelles in a dry pan until they are browned. To finish the soup, create a liaison by slowly incorporating hot soup stock into beaten egg yolks and cream, before adding the mixture back into the soup.
Stews
Dried chanterelles can be used in stews, such as a traditional Ukrainian mushroom stew. To make this stew, soak dried chanterelles for three hours, then boil them for 10 minutes. Prepare the other ingredients by chopping onions and garlic, slicing fresh mushrooms, and cutting potatoes into small cubes. Sauté the onions and garlic in a frying pan with vegetable oil until golden, then add the chanterelles and fresh mushrooms. Place all the ingredients in a casserole dish with mushroom broth, bay leaves, and dried dill, and simmer for 25 minutes. Season with salt and pepper, and add fresh dill to taste.
Sauces
Chanterelle mushrooms can be used to make a creamy sauce that pairs well with pasta, gnocchi, chicken, or steak. To make the sauce, start by rinsing and drying the mushrooms, then cutting them into smaller pieces. Chop an onion into small cubes and finely chop some garlic. Heat butter or oil in a frying pan, add the onion, and cook over medium heat for about 5 minutes until translucent. Add the garlic and cook for another minute, then move the onion and garlic to the side of the pan. Increase the heat to high, add the chanterelles, and cook for 2 minutes. Add flour and cook for 30 seconds, then pour in cream, broth, and Worcestershire sauce. Cook for another 2 minutes, then season with lemon juice, salt, and pepper. Stir in chopped parsley to finish the sauce.
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Sauté in butter or oil
Rehydrating dried chanterelle mushrooms is a simple process. Place the mushrooms in a bowl of warm water for 20 minutes. You should see debris and sand start to collect at the bottom of the bowl, leaving the rehydrating mushrooms floating above. After a few minutes, swish the mushrooms around to ensure any remaining debris falls off. Once the mushrooms are fully soft, remove them from the water and strain the liquid through a fine sieve. This strained mushroom water can be added to stock or sauce.
Now, your rehydrated chanterelle mushrooms are ready to cook! You can sauté them in butter or olive oil, either alone or with garlic, shallots, or onions. First, chop the mushrooms to your desired size. Then, heat a pan over medium heat and add a knob of butter or a glug of olive oil. Add the mushrooms and any other ingredients to the pan and sauté until they reach your desired level of doneness.
Sautéed chanterelle mushrooms make a great side dish or garnish, especially when paired with roasted meats or vegetables. They can also be served with pasta or veal. If you want to add your sautéed mushrooms to a sauce, meatless main dish, or stir-fry, you can slice and sauté them with butter and garlic.
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Use as a pizza topping
Chanterelle mushrooms are a delicious and highly sought-after ingredient for many recipes, including pizza toppings. Dehydrated chanterelles are a great way to preserve their unique aroma and taste, making them available all year round. Here is a step-by-step guide to rehydrating these mushrooms for a tasty pizza topping:
Rehydrating Chanterelle Mushrooms:
First, place the dried mushrooms in a bowl of warm water for about 20 minutes. You will notice any debris or sand settling at the bottom, leaving the rehydrating mushrooms floating above. After a few minutes, gently swirl the mushrooms in the water to ensure any remaining debris comes off. Once they are fully soft, carefully lift the mushrooms out of the water.
Straining the Liquid:
The liquid used for rehydration can be strained through a fine sieve or a coffee filter in a funnel. This strained mushroom water adds a boost of flavour to stocks, sauces, or any other dish.
Preparing the Mushrooms:
After straining, your rehydrated chanterelles are ready to be used! For pizza toppings, simply sprinkle the mushrooms over your pizza dough. You can also sauté the mushrooms in butter or olive oil with some garlic, shallots, or onions for an enhanced flavour before adding them to your pizza. Chop the mushrooms to your desired size and season with salt and pepper to taste.
Storage and Benefits:
Dehydrated chanterelles are lightweight and easy to store and transport, making them an excellent option for camping trips and backpacking. They have a longer shelf life than fresh mushrooms and can be stored for up to a year when properly stored, providing a great option for long-term storage.
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Frequently asked questions
Soak the mushrooms in warm or hot water for 15-20 minutes.
After several minutes, swish the mushrooms around in the bowl to make sure any additional debris has fallen off. Once fully soft, gently lift the mushrooms out of the water.
The water used to rehydrate the mushrooms can be strained through a fine sieve and added to stocks or sauces.
Rehydrated chanterelle mushrooms can be sautéed in butter or oil and used as a side dish or garnish. They can also be added to pizzas, quiches, soups, stews, sauces, and pasta.
Dried chanterelle mushrooms can be found at specialty food stores, online retailers, and some grocery stores.
