White Chanterelle (Cantharellus subalbidus)
$180.00 – $650.00
The white chanterelle is a choice edible mostly found in the Pacific Northwest of the United States. It differs from other chanterelles in its whitish colour and in its scent—unlike most, it does not smell like apricot. All parts of the mushroom are whitish but can discolour to yellowish or orangish. The White Chanterelle goes by its scientific name Cantharellus subsolidus.
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The white chanterelle[i] is a choice edible mostly found in the Pacific Northwest of the United States. It differs from other chanterelles in its whitish color and in its scent—unlike most, it does not smell like an apricot. All parts of the mushroom are whitish but can discolor to yellowish or orangish. The White Chanterelle goes by its scientific name Cantharellus subsolidus.
While the white chanterelle is not generally considered medicinal, it is healthy food. Some claims for medicinal value have been made for related species
Storing and Handling Dried Wild Mushrooms:
Reconstitute dried, wild mushrooms by adding some warm water, wine, or stock. Allow to rehydrate for 15-20 minutes; then strain excess liquid and debris.
Reconstituted yield is 6-8x dry weight
Store unused dried mushrooms in air-tight packaging to reduce exposure to unwanted moisture and keep them in a dark area out of direct sunlight.
Shelf-life if stored properly- wild mushrooms will last for several months.
DRIED CHANTERELLE MUSHROOMS CHANTERELLE MUSHROOMS ARE AMONG THE MOST POPULAR WILD EDIBLE MUSHROOMS. THESE MUSHROOMS VARY IN COLOR FROM ORANGE TO YELLOW TO WHITE, DEPENDING ON WHERE THEY GROW. ON THE LOWER SURFACE, UNDERNEATH THE SMOOTH CAP, MOST SPECIES HAVE ROUNDED, FORKED FOLDS THAT RUN ALMOST ALL THE WAY DOWN THE STIPE, WHICH TAPERS DOWN SEAMLESSLY FROM THE CAP. POPULAR IN MANY PARTS OF THE WORLD, CHANTERELLE MUSHROOMS ARE WELL-LOVED FOR THEIR FRUITY AROMA, REMINISCENT OF APRICOTS, AND THEIR MILDLY PEPPERY TASTE. THESE MUSHROOMS ALSO OFFER SEVERAL NOTABLE HEALTH BENEFITS. HOW TO COOK DRIED CHANTERELLE MUSHROOMS THERE ARE MANY WAYS TO COOK CHANTERELLES. MOST OF THE FLAVORFUL COMPOUNDS IN CHANTERELLES ARE FAT-SOLUBLE, MAKING THEM GOOD MUSHROOMS TO SAUTE’ IN BUTTER, OIL, OR CREAM.
CHANTERELLE MUSHROOMS NEAR ME
THEY ALSO CONTAIN SMALLER AMOUNTS OF WATER, WHICH LEND THE MUSHROOMS WELL TO RECIPES INVOLVING WINE OR OTHER COOKING ALCOHOLS. MANY POPULAR METHODS OF COOKING CHANTERELLES INCLUDE THEM IN SAUTÉS, SOUFFLES, CREAM SAUCES, AND SOUPS. THEY ARE NOT EATEN RAW AS THEIR RICH AND COMPLEX FLAVOR IS BEST RELEASED WHEN COOKED. WILD CHANTERELLE MUSHROOMS CAN ALSO BE USED AS A GREAT ADDITION TO YOUR PASTA AND RICE DISHES, AS WELL AS A SAVORY SIDE FOR STEAKS, CHICKEN, AND FISH. COOKING INSTRUCTIONS. STEEP IN WARM WATER FOR 30 MINUTES. REMOVE, RINSE AND SQUEEZE DRY. CUT TO DESIRED SIZES. SAUTEE IN OLIVE OIL OR BUTTER, RESERVE THE FLAVORFUL SOAKING LIQUID, STRAIN, AND ADD TO YOUR FAVORITE RECIPE. HOW TO STORE DRIED CHANTERELLE MUSHROOMS DRIED CHANTERELLE MUSHROOMS ARE EXCELLENT COOKING COMPANIONS. HAVING THEM ALWAYS AVAILABLE IS AN EASY WAY TO ADD FLAVOR TO SOUPS, PASSAGES, PASTA OR RICE FIRST COURSES, SAUTÉS, OMELETS, AND COUNTLESS OTHER DISHES. A SMALL AMOUNT OF DRIED CAN DO A LOT, SO HAVING SOME OF THEM ASIDE IS A GREAT IDEA. THE BEST WAY TO STORE DRIED CHANTERELLE MUSHROOMS IS TO FREEZE THEM. USING A GOOD AIRTIGHT CONTAINER WITH A TIGHTLY FITTING LID IS ESSENTIAL FOR CHANTERELLE MUSHROOMS FOR SALE.
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1ounce, 1/4pound, 1/2pound, 1pound