Rebollones or dehydrated chanterelles
Rebollones or dehydrated chanterelles

Rebollones or dehydrated chanterelles

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Rebollones or dried chanterelles.

It is a wild mushroom, with an intense flavor and a hard and smooth texture, collected and dehydrated with delicacy, which allows us to preserve them throughout the year to prepare exquisite dishes.

Net weight: 50g

Collected in Teruel.

  • Estimated delivery date:
  • Correos Express España
    Correos Express España - Buy today and receive it Tuesday 23 July, 2024
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    UPS Standard Europa - Buy today and receive it Friday 26 July, 2024
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PRODUCT INFORMATION "Rebollones or dried chanterelles"

Ingredients: Rebollón (Lactarius sanguifolius).

Net weight: 50 g.

Nutritive value: Energy value 28 kCal, Protein 1.9g , 3.2g carbohydrates, 0.5 fats, 0.01g vitamins, 0.41g minerals.

Best before: See packaging, (usually 24 months).

Presentation: Heat-sealed plastic tray.

Storage: Cool and dry place.

Use: To make stews with mushrooms, risottos, scrambled…

How to use: Place hot water for 45 min to rehydrate, drain and then use as when used fresh.

What are rebollones or dehydrated chanterelles?

Dried rebollones or chanterelles are a way of preparing and preserving rebollones, also known as chanterelles or robellones. Rebollones are edible mushrooms that are highly appreciated in the kitchen due to their characteristic flavor and texture.

Dehydration is a process that involves removing water from food to prolong its shelf life and concentrate its flavors. In the case of dehydrated rebollones, the fresh mushrooms are collected and subjected to a dehydration process, which can be done through natural methods such as exposure to the sun or through the use of artificial dehydrators.

Once Once the rebollones have been completely dehydrated, they become lighter, more compact and more durable. They can be stored for a long time without losing their organoleptic properties, such as flavor and aroma. Dried rebollone can be used in the kitchen in a variety of ways: it can be rehydrated in water before cooking, it can be ground into rebollón powder, and it can be added to soups, stews, sauces, risottos, and other dishes.

Dried rebollones are very popular among gastronomy lovers, since they allow you to enjoy the flavors and benefits of rebollones throughout the year, even when the mushroom picking season has passed. However, it is important to remember that dried rebollones are not equivalent in texture to fresh rebollones, since dehydration changes the structure and consistency of the mushrooms.

rebollones or dehydrated chanterelles

Our favorite recipe with dried mushrooms or rebollones

Here is a recipe that you can prepare using dried chanterelles or rebollones:

Dried chanterelle risotto


1 Cup Arborio or Carnaroli Rice.

1 Small Onion, finely chopped.

2 Garlic Cloves, minced.

1 Cup dried chanterelles.

4 Cups vegetable broth or mushroom broth.

1/2 Cup white wine.

1/4 Cup grated Parmesan cheese.

2 Tablespoons butter.

Olive oil.

Salt and pepper to taste.

Chopped fresh parsley for garnish.


1. Rehydrate dried chanterelles: Place the chanterelles in a bowl and cover with hot water. Let them soak for 15-20 minutes, until they are soft and have absorbed water.

2. Drain the rehydrated chanterelles and reserve them. Do not discard the soaking water, as you can use it later in the recipe to give the risotto more flavor.

3. In a large skillet or pot, heat a little olive oil over medium heat. Add the chopped onion and garlic and cook until tender and translucent.

4. Add the rehydrated chanterelles to the pan and sauté for a few minutes until lightly golden and fragrant.

5. Add the rice to the pan and stir it to mix well with the chanterelles and absorb the flavors. Cook for a couple of minutes until the rice is lightly toasted.

6. Add the white wine and stir until completely evaporated.

7. Start adding the vegetable broth or mushroom broth, one cup at a time, stirring constantly and waiting for the rice to absorb the liquid before adding more. You can use the water soaked from the chanterelles as part of the broth to give it more flavor.

8. Continue adding the broth and stirring until the rice is al dente, tender but still slightly firm. This will take about 20-25 minutes.

9. Once the rice is done, remove the pan from the heat and add the grated Parmesan cheese and butter. Stir well so that they melt and are incorporated into the risotto. If necessary, adjust the seasoning with salt and pepper.

10. Serve the dried chanterelle risotto hot, sprinkled with chopped fresh parsley for garnish.

Enjoy this delicious dried chanterelle risotto, full of rich flavors and comforting textures!

rebollones or dehydrated chanterelles
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