By Ben Spungin, Pastry Chef, Bernardus Lodge
4 ounces chanterelles, cleaned
- Slice chanterelles paper-thin and place in a food dehydrator for 1 1/2 days or until crisp.
- Place in a spice grinder and pulse into a powder.
Bernardus Lodge • 415 W. Carmel Valley Road, Carmel Valley
831.658.3400 • www.bernardus.com
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
