Dried Chanterelles

Chanterelles have a cleaner, lighter aroma than many thick-fleshed boletes. That makes them useful in both Chinese and Western kitchens. Collected mushrooms are sorted by hand, with muddy root ends, leaf fragments, moldy units, and unstable material removed before drying. Our dried chanterelles become tender after soaking and keep enough texture for sautéing, soup, and sauce preparation. They pair well with cream, chicken, eggs, potatoes, onions, rice, and pasta. Drying concentrates the aroma. The finished mushrooms should smell natural, with no moldy or harsh sulfur-like note. Wild collection creates differences in cap shape, size, golden color, and completeness.

1. Cream sauces, pasta, risotto, and chicken dishes
2. Chinese stir-fries, mushroom soup, and meat stew
3. Hotels, specialty restaurants, and dried-food retail
4. Mixed wild mushroom recipes and regional specialty foods

Natural color, smell, soil, loose fragments, mold, and dryness are checked during production. Hand selection and screening take place before weighing, metal detection, sealing, and batch marking. dried chanterelles may be supported by the company's wild-collection materials, organic product certificate, and general factory documents when no product-specific testing file is available.

Whole-mushroom condition and fragment level are set for restaurant, distribution, and retail programs. Samples can show the current size and color range. Mixed-mushroom proportions are prepared according to the intended cooking use. Smaller pieces work well in sauces, omelets, and grain dishes.

Most bulk export orders are packed in yellow kraft paper cartons. The minimum order quantity is 100 kg.

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