The dried Chanterelle (Cantharellus cibarius) is processed in a traditional way and does not contain preservatives or colouring agents.
Wild autumn mushroom, pleasant in taste and culinary performance in stewed, preserved or dried form.
The flesh is yellowish-orange, somewhat fibrous and firm, with a characteristic fruity smell, reminiscent of apricot. It is very versatile and adapts to any form of stew.
Unlike other mushrooms, it needs a slightly longer cooking time to soften, it can also be eaten raw and goes very well with eggs, poultry and fish.
As the Latin name Cantharellus, short for cup, indicates the most common form of this mushroom. The colour is not characteristic as it depends on the characteristics of the soil where it grows, although it usually ranges from whitish yellow to orange. The cap is very variable in size.
Typical dishes: scrambled dumplings with eggs, all kinds of stews.