Whole Dry Black Chanterelle Mushrooms - 4 oz (113 g) in Retail Packaging or 1 lb (454 g) in Plain Packaging, by Marky's, from EU.

Black chanterelle mushrooms, with their velvety texture and intense flavor profile, are a culinary treasure. Whether added to hearty stews or used as a topping for pizzas, their versatility knows no bounds. Enjoy them sautéed with garlic and herbs for a simple yet decadent side dish, or incorporate them into creamy sauces to elevate your pasta dishes to new heights of gastronomic delight. When reconstituted, 1 ounce of dried whole black chanterelle mushrooms yields approximately 5 - 6 ounces. Dry mushrooms should always be reconstituted or made into powder before use and they should always be cooked before consumption, as this helps bring out the best of their flavor and minimize the risk of gastrointestinal distress.

To reconstitute dry mushrooms:

1. Place them in a container and generously cover them with either hot or room temperature water (hot water allows for faster reconstitution but may reduce flavor intensity).
2. Gently push down the mushrooms to submerge them into the water and allow them to soak for 20 to 60 minutes, depending on their size, type, and if they're whole or either thickly or thinly sliced (large, whole, or thick-sliced mushrooms require longer soaks).
3. Once the mushrooms have softened all the way through, remove them from the container, place them in a strainer, and rinse them with fresh running water to remove any leftover grit.
4. Lightly press the rinsed mushrooms with a towel to extract any excess liquid.
5. (Optional) The soaking liquid often retains a significant amount of mushroom flavor and can be used for cooking. Before using or storing it, run it through a strainer lined with a coffee filter to remove any grit. This liquid can be kept in a refrigerator for up to a week or frozen for up to three months before use.

To make dry mushroom powder:

1. Grind down the mushrooms using a food processor, blender, mortar and pestle, coffee or spice grinder, or similar appliance.
2. Sift and strain the resulting mixture to remove any large pieces.
3. Repeat the above steps until you're left with a uniformly fine powder.
4. Use the powder to season dishes before cooking or baking them.
5. Store any leftover powder in an air-tight container in a cool, dark, dry place and use it within a month.

WARNING: LEGAL DISCLAIMER (CALIFORNIA RESIDENTS ONLY)