Winter Chanterelle Mushroom

Try only a little the first time. These have a really nice aroma that is almost identical the the chanterelle. The smell when drying is outstanding. They can be sautéed for truly great flavor but are less interesting when deep fried. They are often best plain or in ways that showcase their subtle flavor. They reconstitute better than a chanterelle and make a nice mushroom powder that is outstanding for flavoring alfredo, and béchamel based sauces. Since the flavor is subtle it should only be mixed in certain ways. A cantharellus/craterellus mix is nice. Chicken, pork or fish, rice, pasta, some vegetables and soups are good choices for recipes using these.