Wild chanterelles bring a delicate woodsy flavor with gentle peppery notes and an aroma reminiscent of apricots. Reconstituted and sautéed in butter, they pair beautifully with roast meats, poultry, cream sauces, risotto, pasta, and all manner of cozy mushroom-forward cooking.

To prepare, rinse briefly under cold water to remove any forest debris. Soak in warm water, stock, or wine for 15–20 minutes until plump and tender, then strain well. Once rehydrated, mushrooms expand to roughly 6–8 times their dried weight. Be sure to cook before serving.