Chanterelles have a subtle flavor and a soft but firm texture. It is a valuable source of protein and fiber and is virtually fat-free, making chanterelles popular among vegetarians and those on a diet.

Chanterelles are harvested at least 30 kilometers away from large population centers and industrial enterprises. For drying, only young mushrooms are used, which are first picked by hand, freeing them from needles, impurities and leaves. Then placed in a ventilated drying chamber.

Heat drying with compliance with the temperature regime allows you to make the mushroom plate elastic, preserve the aroma, all its taste and nutritional qualities. High-tech modern drying also provides a long shelf life of the mushroom.

Before use, mushrooms should be soaked in a glass of warm water for 15-30 minutes, and then rinse thoroughly! The presence of grains of sand in the mushroom plate is allowed.