Last month I received an email from High Tide Mushroom in Coventry, RI, asking if I would like to create a spice blend with chanterelle mushrooms. I couldn’t respond fast enough, something like, “Ah, yeah!? Is that even a real question? Of course, I want chanterelle mushrooms!” The part of my brain that wants to be creative, fun, and bold took over and I immediately began to shuffle through all the dishes that I’ve created with chanterelle mushrooms over the years in my mind, and I couldn’t help but start to smile with excitement. How was I ever going to contain myself?
Chanterelles are one of the many ingredients the earth provides for us without the need for human involvement. They grow wild in hot, heavily wooded, damp areas in the summer and early fall in certain parts of the world including the US. These fungi are mycorrhizal, meaning that when they grow, their roots connect to the roots of nearby green plants and trees forming a symbiotic relationship. This allows both the mushroom and the plant or tree to receive the nutrients they need to thrive and grow.
I was introduced to these golden delicacies 20 years ago and I still fill with excitement every time I see them. Not only because they are incredibly delicious and versatile in both sweet and savory dishes. Not even because they are low in fat and calories and rich in vitamins and minerals. But simply because they are a gift from the earth. I believe the simplest way to show someone you love them is through food. Therefore, in my eyes, everything that the earth naturally provides for us is the earth’s way of loving us, and who am I to not accept that love and spread it further?
Within a week of receiving that email, I had more chanterelles than I had ever seen at one time. The flavor of chanterelle mushrooms is subtle but complex, possessing earthy notes with a slight apricot fruitiness, and a peppery finish. Chanterelles are approximately 90% water so dehydrating them intensified the flavor and added a beautiful nuttiness reminiscent of toasted sunflower seeds or freshly popped popcorn. Adding some shallots, sage, thyme, and orange peel elevated and complimented the natural subtle mushroom flavor without overpowering it creating a lovely mushroom blend perfect for this season’s bounty.
The result is this gorgeous limited edition blend I call Chanterelle Fairy Dust. This enchanting blend will add a bit of love and magic to any dish with a pinch. Use it to elevate seafood, vegetables, pasta, salads, eggs, and more. Hurry and get yours today before it’s all gone.
Here to Inspire,
Kristin