The Chanterelle Mushroom

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.



  1. Hi there, can you tell me did the chanterelles reconstitute well? I always worry I will ruin them.
    Thank you.

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