Dried Chanterelle Mushrooms — Wild-Foraged (Cantharellus cibarius)

Dried Chanterelle Mushrooms (Cantharellus cibarius) — wild-foraged from European forest habitats and low-temperature dried to preserve their distinctive golden colour, floral aroma, and delicate flavour. 100% whole chanterelles — no additives, no preservatives.

Cantharellus cibarius (the golden chanterelle) is one of the most prized edible fungi in European cuisine. Its distinctive wavy, funnel-shaped cap, egg-yolk to golden-yellow colour, and false gill structure make it instantly recognisable. It grows in symbiosis with oak, beech, pine and spruce trees in clean, undisturbed forest soils — it cannot be cultivated commercially, which makes it strictly seasonal and wild-foraged.

Flavour profile: Delicate, slightly fruity, and faintly peppery with a rich, buttery character. One of the more nuanced and complex wild mushroom flavours — far more refined than cultivated varieties. The aroma intensifies with gentle heat.

Culinary uses:

• Rehydrate first — soak in warm water for 15–20 minutes before cooking. Reserve the soaking liquid to add depth to sauces and risottos.
• Sauté in butter — the classic preparation. Cook on medium-high heat with shallots, garlic, and fresh thyme. Allow moisture to evaporate before the chanterelles begin to colour.
• Pasta and risotto — fold rehydrated chanterelles into cream-based pasta or stir into risotto for a distinctly seasonal, woodland quality.
• Omelettes and eggs — one of the finest pairings in European cuisine. Add to scrambled eggs or omelettes with fresh herbs.
• Sauces and gravies — deglaze the pan with white wine after sautéing, add cream, and reduce for an elegant mushroom sauce.
• Soups — add to forest mushroom soups or cream of mushroom for a premium woodland note.

Storage: Keep sealed in a cool, dry place away from humidity and direct sunlight. Shelf-stable for up to 12 months when stored correctly.

Available in 100g and 500g. Ships worldwide from the EU with tracked delivery.