Cranberry powder
2 kg of fresh chanterelles or 2.2–2.5 kg of frozen chanterelles
Preparation:
- Carefully clean the chanterelles of any dirt. Cut the larger mushrooms into thin slices; the smaller ones can be left whole.
- Arrange them in a single layer on the dehydrator trays. Dry at 45–50 °C for 8–12 hours (10–14 hours for frozen chanterelles) until they are completely dry and brittle. Let the mushrooms cool completely.
- Grind the mushrooms in a blender or coffee grinder until they form a fine powder.
- Store in an airtight glass jar in a dark, dry place; add 0.5–1 teaspoon of the powder to soups, cream soups, mushroom sauces, risotto, pasta, stews, omelets, and other dishes.
More recipes:
the Rapid Food Dryer food dehydrator DHS800
Created exclusively for Stollar, this recipe brings out the best in the appliance.