Dried Yellow Chantarelle Mushrooms

I had read about these mushrooms in various blogs, they are supposed to be quite tasty and aromatic, and quite popular and common in Europe, found in Autumn in the damp conifer woods of many countries, not so much in North America. Of course, the best mushrooms would be ones freshly picked, but given that I don't have a ready source of them, then dried is likely second best, and I found these ones from Italy in the specialty store I frequent. With a little water or milk, and 20 minutes later, they are almost as good as fresh. Like most mushrooms, they are good in rice or pasta dishes, omelettes, and soups or stews. According to the package, they are also naturally rich in iron.