One of the wonderful things about wild Chanterelle mushrooms is that they often appear in great abundance especially in a rainy summer. I pick about 80lbs a season (mostly Smooth Chanterelle) and sell most but do enjoy eating many in season and saving a few batches for future use. I placed the mushrooms in a dehydrator. Some were cut in-half for faster drying while others were left whole taking longer to dry before reaching the point of crackle. The dry mushrooms have a fantastic mild yet fruity nutty aroma that I find difficult to compare to anything else. Next time I’ll pickle some using the recipe here.
[…] Dehydrating Chanterelles […]
Hi there, can you tell me did the chanterelles reconstitute well? I always worry I will ruin them.
If your’e patient or plan ahead they do. Let them go in a soup, crocpot or pressure cooker. I do prefer to pan fry and freeze though so they are fast to use.