Long treasured by European chefs, these Chanterelle mushrooms are harvested from rich forest lands in late summer and dried immediately to preserve their flavor and faintly aroma.
Best used in soups, stews and sauces, chanterelles complement poultry, pork and egg dishes..
Re-hydrate by soaking in boiling water for 30 minutes.
Their showy bright orange color gives lobster mushrooms their name.
With a firm and crunchy texture, lobster mushrooms lend a splash of color and add a meaty flavor to pasta and baked dishes, and to hearty soups or stews.
To pair with omelets and other egg dishes, slice lobsters thinly and cook them with potatoes and onions..
