Dry Girolles Chanterelles

Chanterelles are versatile and can be added as an ingredient to create succulent dishes. In European cuisine, Chanterelles are often served with venison. Cooked slowly and long enough, they go perfectly with white meats. Another traditional method of preparing these mushrooms is sauteed and then used to make scrambled eggs. A few hours before final preparation, put the dry mushrooms in water which they will absorb and return to original size. They can then be used as fresh.

Origin: France
Brand: Sarabot
Storage: Store in a dry place
Shelf Life: See dates printed on package
Ingredients: Dry Chanterelles

Frozen and dry mushrooms rigorously selected by Sabarot, and most importantly fully traceable.

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