I read a story many years ago about chanterelles growing wild and being ignored in Nova Scotia. Then Renault, the car company, opened a factory there, and the Frenchmen who moved there started cooking chanterelles. This spawned an industry there.
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That’s so fascinating!
I’ve splurged on a sizable amount of dried morels once, from an online source. They probz had a special deal for the holidays (or I was feeling flush at the time, can’t remember now). They lasted me quite a while and made a nice addition to steaks (in a sauce with other fresh mushrooms), or risotto.
Now, if only I had a reliable and affordable source for fresh (or even good quality dried) porcini, the king* of mushrooms. I probably should’ve picked up a bunch when we were in Sicily this year, but I was all about 'stachios on that trip 
*Chanterelles being the queen, bc of course they’re female 
Totes forgot about woodears, which I love in soups as well as in room temp preps, like Sichuan salads.
Beech / straw mushrooms have no flavor to me at all 
There was a restaurant here that made a wonderful beef filet with morel sauce, so I get you.
I’ve only ever seen fresh porcini once. I find them essential for cream of wild mushroom soup.
Would you be allowed to bring dried mushrooms into the U.S.?
That’s a really good question!!! I’d possibly risk getting caught, although I’d want to k know about the possible repercussions these days in advance 
I have brought dried mushrooms back from Italy, declared them, had no problem.
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Good to know!
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‘Shrroms and swiss…forever❤
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Have you tried shrooms and Taleggio? 
The only Swiss cheese I can abide are Gruyère and Raclette. I find most commercial Swiss to be on the weirdly sweet side — which may just be my whacky taste buds, of course.
I am really craving a mushroom Swiss burger right now lol.
I just bought a pound of dried porcini from Restaurant Depot for the very affordable price of $38. They look to be of good quality - large pieces, no off colors, etc. I’ll let you know how they taste once I bust them open for my Thanksgiving stuffing. But I am expecting high quality - RD’s house brand products tend to be very good.
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One big fat KOS sautéed in ghee, then steamed in its own juices after a shprinkling of Maldon salt. Added a tiny pat of butter to continue browning, splash of soy sauce, fresh parsley. A minuscule drop of pom balsamic just before serving.
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Wowza!
Merci! It really is one of my favorite quick lunches. So meaty. So satisfying 
What’s KOS? I have trouble with all your abbreviations!
King Oyster Mushroom. It’s just so much faster to type KOS for someone with my patience
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Fred Meyer had chanterelles on sale yesterday for $10/lb! I got 1.25 lb for tday and want to sautee with butter and herbs as a veg side. But the mush are in pieces and so dirty. I was going to soak and agitate them for a bit and try to get the crud to fall down. Unless there are better methods?
I gently brush off the dirt.
Lots of water in a salad spinner. Agitate, rinse, repeat. Make sure you spin them before tossing them in the pan, but it’s not necessary to have them bone-dry, as they don’t tend to caramelize like other mushrooms.
Apart from their shape & texture, you actually kinda want them to steam in their own liquor so they create their own, wonderfully aromatic, unique base for a sauce.
I wouldn’t worry about bruising them, either, as it won’t affect their flavor.
Looking forward to what you’ll make. I like to KISS and either just sauté in butter or with rendered bacon bits, shallots & lotsa fresh parsley.
Great as a pasta sauce with the addition of white wine & cream & lotsa fresh ground pepper.
Can you tell they’re a favorite of mine? 
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Goodness that’s a deal!
Chanterelles are more delicate than most. If they’re very dirty, soft brush under a gentle spray or swirl a few at a time in a bowl of water, then dry on a dish towel.
