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Yellowfoot chanterelles

The yellowfoot chanterelle blends perfectly with cream or milk, or even a vegetable milk, like soy and almond. Rehydrate your chanterelle in minutes by letting it soak in milk.

It somehow tastes like chese, with a softer texture than the common chanterelle. It's the mushroom by excellence, preferred by many enthusiasts.

Want to try a new recipe? Steam your mushrooms to rehydrate them, mix them with a little maple syrup, then allow the mixture to caramelise by cooking it a few minutes in the oven.


Producer:
Gaspésie Sauvage

Catherine et Gérard Mathar


(Gaspésie-Îles-de-la-Madeleine)

$10.59

Temporarily out of stock.

This product is no longer in stock

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< Swollen-Stalked Caty
Horn of plenty >
Ingredients Dried chanterelle.
Region Gaspésie-Îles-de-la-Madeleine
Size 28 g

Reviews for Yellowfoot chanterelles

Review Yellowfoot chanterelles

Yellowfoot chanterelles

Yellowfoot chanterelles

The yellowfoot chanterelle blends perfectly with cream or milk, or even a vegetable milk, like soy and almond. Rehydrate your chanterelle in minutes by letting it soak in milk.

It somehow tastes like chese, with a softer texture than the common chanterelle. It's the mushroom by excellence, preferred by many enthusiasts.

Want to try a new recipe? Steam your mushrooms to rehydrate them, mix them with a little maple syrup, then allow the mixture to caramelise by cooking it a few minutes in the oven.

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