When freeze-dried, the wild chanterelle offers the great advantage of rehydrating almost immediately, making it very easy to use. What's more, it preserves all its organoleptic qualities, making it close to a fresh mushroom. Freeze-drying makes it possible to extract the water contained in the fungus via sublimination.
This consists in vacuuming and extracting the water, sending it directly from the liquid stage to the gaseous stage. This technique can remove more water than traditional drying, and highly concentrates aromas. Add a few freeze-dried chanterelles to a vegetable broth or crème fraîche at the last moment for a very tasty dish! It also pairs well with foods and condiments that echo its characteristic flavours and aromatic notes: asparagus tips and chanterelle cream, mussel and chanterelle bouillabaisse or a chanterelle and shrimp stew.