Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Seasons/Availability
Dried chanterelle mushrooms are typically available year round.
Current Facts
As wild mushrooms are difficult to harvest, often rare and command high prices, drying helps prolong their life and makes them more readily available outside of their often short season.
Description/Taste
Dried chanterelles maintain a firm texture when reconstituted. The cap is wavy and curled, due to the drying process. What was once a golden orange color when fresh has deepened to colors of earth and rust. Their aroma and flavor is both savory and fruity, often reminiscent of stone fruits like apricots and peaches.
Applications
It is recommended that chanterelles, once dried, are turned to powder form as when they reconstitute they have an inherently chewy texture. Slow roasting may improve the texture and it will soak up companion ingredient's flavors.
Geography/History
Cantharellus cibarius, commonly known as the chanterelle or golden chanterelle, is classified as a fungus. It thrives throughout the forested areas of the United States, specifically the West Coast and Northern California and Canada (and in temperate forests around the world). In the Pacific Northwest it fruits in the summer underneath conifers. The chanterelle has resisted attempts to cultivate it and can only be found in the wild.
Recipe Ideas
Recipes that include Dried Chanterelle Mushrooms. One
is easiest, three is harder.
Dried chanterelle mushrooms are typically available year round.
Current Facts
As wild mushrooms are difficult to harvest, often rare and command high prices, drying helps prolong their life and makes them more readily available outside of their often short season.
Description/Taste
Dried chanterelles maintain a firm texture when reconstituted. The cap is wavy and curled, due to the drying process. What was once a golden orange color when fresh has deepened to colors of earth and rust. Their aroma and flavor is both savory and fruity, often reminiscent of stone fruits like apricots and peaches.
Applications
It is recommended that chanterelles, once dried, are turned to powder form as when they reconstitute they have an inherently chewy texture. Slow roasting may improve the texture and it will soak up companion ingredient's flavors.
Geography/History
Cantharellus cibarius, commonly known as the chanterelle or golden chanterelle, is classified as a fungus. It thrives throughout the forested areas of the United States, specifically the West Coast and Northern California and Canada (and in temperate forests around the world). In the Pacific Northwest it fruits in the summer underneath conifers. The chanterelle has resisted attempts to cultivate it and can only be found in the wild.
Recipe Ideas
Recipes that include Dried Chanterelle Mushrooms. One
is easiest, three is harder.| Skillet Doux |
|
Candy Cap Cheesecake with Chanterelle Caramel Sauce and Candied Porcini Bark |
| Hunter Angler Gardener Cook |
|
Escoffier’s Cream of Chanterelle Soup |
