Dried Chanterelle mushrooms are highly prized by connoisseurs for their excellent flavor. These rare mushrooms have a taste that can be described as fruity and nutty with pepper notes. Chanterelles are small, yellow to golden, have a pleasant aroma, and a flavor that is highly sought after, especially in Europe. The flavor and aroma of these dried Chanterelle mushrooms are an especially good complement to meat, shellfish, and as an ingredient in omelets. But, Chanterelles can be used in a wide variety of ways including in soups, cream sauces, and pastas. They are best cooked with limited seasonings so that the Chanterelle's delicious flavor can fully be enjoyed. Chanterelle mushrooms have an excellent flavor prized around the world. Dried Chanterelle mushrooms have a wonderful aroma that can be described as fruity and apricot like. The Chanterelle is called "the most prized wild mushroom in the world" by The Audubon Guide to Wild Mushrooms. It's an excellent mushroom by any standard! Reconstituted dried Chanterelle mushrooms do need to be cooked until tender, but if overcooked they may become tough. For this reason, recipes often call for Chanterelles to be added towards the end of the cooking process. Like most wild mushrooms, Chanterelles can be substituted into any recipe for common button mushrooms. Preparation: Soak dried mushrooms in warm water for about 30 minutes, then put them into a bento box with half water and shake 2 minutes to clean sands inside.