Prized for being earthy, peppery, and slightly sweet, these golden caps unleash plenty of umami flavor when rehydrated and sautéed in butter, scrambled up with eggs, or tossed into alfredo cream sauce. Because their flavor compounds are both fat- and alcohol-soluble, Chanterelles play with rich pan sauces and white-wine infused glazes well. Serve some up for your mom today!
Rinse mushrooms in plenty of cold water, draining well and letting them air-dry.
Pour hot water over dried mushrooms and steep for up to half an hour or until soft.
Steeping times will vary by mushroom variety and size. On average, one half ounce of dried mushrooms reconstitutes into two and a half ounces of hydrated mushrooms.
To keep dried mushrooms fresh, store them in an airtight container in the pantry or freezer.
Once re-hydrated, dried mushrooms can go just about anywhere fresh mushrooms can. Stir them into rice dishes or stir-fries. Add them to pasta sauces, marinades, or pizzas.