Dried Chanterelle Mushrooms

Bring the forests of California into your kitchen. Supreme Mycology's Wild Dried Chanterelle Mushrooms are hand-picked from the oak woodlands of Northern and Southern California — 100% organic, sustainably harvested, and carefully processed to preserve the full depth of flavor and nutritional integrity that makes Cantharellus californicus one of the most prized culinary mushrooms in the world.

Beyond their rich, fruity aroma and golden color, Wild Chanterelles carry a meaningful bioactive profile. They are naturally rich in beta-glucan polysaccharides that support healthy immune cell activity, carotenoid pigments including beta-carotene and canthaxanthin that contribute to the body's antioxidant defenses, and chitin-based prebiotic fibers that nourish beneficial gut bacteria and help maintain a balanced digestive environment. Wild Chanterelles have also been valued in traditional wellness practices for their role in supporting the body's natural internal cleansing processes — a quality that herbalists and foragers have recognized for centuries, and that modern research continues to explore.

Each package contains 3 oz of whole dried fruiting bodies — the actual mushroom, with nothing added and nothing removed.

Key Features:

• 100% Organic & Wild-Harvested in California
• Sustainably gathered and professionally processed in the USA
• Whole fruiting bodies — rich in beta-glucans, carotenoids, and prebiotic fibers
• No additives, no fillers, no mycelium

Usage Directions — Rehydration Instructions:

Dried chanterelles must be rehydrated before cooking to restore their texture and release their concentrated flavor.

1. Place the desired amount in a heatproof bowl.
2. Cover generously with hot (near-boiling) or warm water — about 1–2 cups per ½–1 oz (14–28 g) of dried mushrooms.
3. Soak for 20–40 minutes until fully plump and tender, stirring occasionally. Thicker pieces may need a bit longer.
4. Drain and reserve the soaking liquid — this "mushroom stock" is excellent for soups, risottos, sauces, and gravies. Strain through a fine mesh sieve or coffee filter to remove any grit.
5. Rinse gently under cool water if needed, then pat dry.
6. Squeeze lightly before sautéing if you want less moisture in the pan.

In the kitchen:

• Sautéed Side — butter, garlic, shallots, a splash of white wine. Serve over steak, polenta, or toast.
• Risotto or Pasta — add chopped rehydrated chanterelles and their soaking liquid for a deep, wild mushroom base.
• Soups & Stews — use whole or roughly chopped in broths, beef bourguignon-style stews, or vegetarian gravies.
• Stuffings & Fillings — mix into rice pilafs, omelets, quiches, or stuffed pasta.
• Powder — grind dried chanterelles for seasoning rubs, finishing dust, or instant mushroom flavor in any dish.

Storage & Notes:

• Store in an airtight container in a cool, dark place — shelf life 1–2 years or longer.
• Always cook mushrooms thoroughly before consuming.

Ingredients: Organic Wild California Oak Chanterelle Mushroom (Cantharellus californicus).

⚠️ Caution: Consult with a healthcare professional prior to use, especially if you are pregnant, nursing, or have any medical conditions. Keep out of reach of children. Store in a cool, dry place.

FDA Disclaimer: These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.