If you’ve ever gone foraging or are interested in adding foraged, nutrient-dense food to your menu, here are the 10 best chanterelle recipes I could find!
So you went for a walk in the woods and stumbled upon some pretty fresh chanterelles, and you can’t help but be delighted to make a delicious chanterelle dish for your family!
The bright, golden color with a slightly fruity and peppery flavor makes it just a favorite among chefs.
There are different ways to cook chanterelles.
So whether you’re new to chanterelle cooking or already a pro, there are still a few things you need to know before you head straight into the kitchen.
Chanterelles may be one of the safest wild mushrooms to eat, but if you’re unfamiliar with them, you could easily be fooled by their look-alikes.
So when you are unsure, it is best to consult a mushroom finding guide first.
The Best Way to Cook Chanterelle Mushrooms
Since chanterelles and mushrooms in general, have a great amount of moisture pack inside their cells, getting rid of them while cooking without diminishing its woodsy, velvety, mushroom flavor would be challenging.
Since chanterelles and mushrooms in general have a large amount of moisture inside their cells, it can be difficult to get rid of without diminishing their woody and velvety mushroom flavor.
But if you’re up for a challenge, cooking chanterelles is for you!
You can go for all the traditional methods of cooking mushrooms, like sprinkling with a coating of dry flour, frying and sautéing, but the most effective method is to fry the mushrooms in a dry pan before you add garlic, tablespoons butter, and other ingredients.
For nutritional benefits on chanterelles, check out webmd.com
One Chanterelle Recipe
- Start by removing moisture from the chanterelles by drying them in a large dry nonstick skillet over medium-high heat. Let the mushrooms sit in the bottom of the pan until they begin to release moisture.
- Using a wooden spoon, push the mushrooms around the pan, making sure all sides are exposed to the heat. As you cook, the more moisture will be released.
- After a few minutes, you will notice that the moisture is slowly released. Keep pushing the mushrooms with your spatula until a lot of water in the pot has completely evaporated.
- Once the pan is dry, add the butter and stir the mushrooms in the pan. You can add garlic if you want.
- Keep stirring until the edges of the mushrooms are already slightly crips and the color turns golden brown.
- Serve the mushrooms.
Other Chanterelle Recipes
- 4 tbsp salted butter
- 3 garlic cloves
- 1 lb fresh chanterelle mushrooms
- 2 cups heavy whipping cream
- 1 cup parmesan cheese
- Clean mushrooms with a clean paper towel.
- Cut the chanterelles into bite-sized pieces.
- Preheat a pan with butter and squeezed garlic, cook over low-medium heat for 2 minutes.
- Add the sliced mushrooms to the pan and sauté for about 7 minutes over medium heat.
- Add heavy cream and Parmesan, toss to combine. Simmer over low heat for about 5 minutes.
- Add your favorite pasta to the chanterelle mushroom cream sauces.
Roasted Golden Chanterelles
- 8 ounces rinsed and trimmed chanterelle mushrooms, cut into 1-inch pieces
- 1 thinly sliced peeled shallot (2 oz.)
- 2 tablespoons of olive oil
- 1 tablespoon melted butter
- 1 teaspoon fresh thyme leaves
- 1/4 teaspoon sea salt
- 1/4 teaspoon pepper
- Following the cooking instructions above for drying the mushrooms, transfer the chanterelles to a large skillet or 12 x 15-inch baking dish.
- Melt butter and mix.
- Mix the chanterelles with the shallot, olive oil and thyme leaves.
- Add teaspoon salt and black pepper to taste
- Keep stirring until the mushrooms are tender and the edges are golden.
- Bake at 400 °
- Consume immediately, place in a paper bag, let stand for up to 4 hours.
Pickled Chanterelle Mushrooms
- 1 to 1 1/2 pounds chanterelles or other mushrooms
- 2 cups white wine vinegar
- 1/2 cup water
- 1/3 cup sugar
- 2 tablespoons kosher salt
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 teaspoon black peppercorns
- Prepare your canning equipment and a large pot of hot water. Clean your mushrooms from any dirt, mildew or wet spots. Cut the large ones in half and keep the small chanterelles whole.
- Dry sauté the mushrooms in a large skillet. When the moisture is released, sprinkle the chanterelles with a tablespoon of salt, as well as the thyme. Once the chanterelles are dry, pour over the remaining ingredients and bring to a boil. Lower the temperature to a boil and cook for 5 minutes. To put out the fire.
- Fish the mushrooms and wrap them tightly in jars, leaving at least 1/2 inch of free space. Make sure each jar contains a bay leaf and peppercorns.
- Pour in the cooking liquid. Make sure it covers the mushrooms. Add more white wine vinegar or distilled vinegar to supplement if needed. Wipe the edges of the jars and seal. Treat in a boiling water bath for 15 minutes.
Chanterelle Mushrooms with Tagliatelle
- Tagliatelle – Other pastes such as fettuccine or linguine also work.
- Chanterelle mushrooms
- Olive Oil – Canola, safflower, and peanut oils are also great options.White onion for more mild flavor.
- Garlic – Use as much or as little as you want.
- Dry white wine – Be sure to use a dry variety like a sauvignon blanc or pinot grigio.
- Fresh Parsley
- Salt & pepper to taste
- Parmesan cheese – Romano, Grana Padano or asiago are great substitutes.
- Clean the mushrooms using a kitchen towel or paper towels and slice them lengthwise.
- Boil the pasta in salted water according to package directions and be sure to reserve 1 cup of the pasta cooking water.
- Sauté the mushrooms
- Add olive oil to a large skillet over medium-high heat.
- Saute onion until translucent, about 3-4 minutes.
- Add the garlic and cook for 30 seconds or until fragrant.
- Add the mushrooms and cook until they begin to shrink and the moisture evaporates, about 10 minutes.
- Season with salt and pepper.
- Pour in the wine, stir and cook for about 5 minutes. \
- Add the tagliatelle and 1/2 cup of pasta water.
- Toss to coat and add more pasta water if needed.
- Add the parsley and Parmesan, then stir until combined.
- Serve garnished with grated Parmesan and a drizzle of extra virgin olive oil.
Chantrelle Recipes – Sauteed Fresh Chanterelles
- 1 1/4 pounds fresh chanterelles or Portobellos
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1/4 cup dry white wine
- 3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
- fresh lemon juice to taste
- Clean chanterelles with damp towels
- Cut the chanterelles in half lengthwise or cut the Portobello into 1/2-inch-thick slices.
- In a large non-stick skillet, melt the butter with the oil over moderately high heat until the foam dissipates.
- Sauté mushrooms, stirring, with salt and pepper to taste, until just tender, about 2 minutes.
- Add wine and cook, stirring constantly, until liquid evaporates and mushrooms are tender, about 5 minutes.
- In a bowl, combine the mushrooms with the parsley and lemon juice.
Very simple, delicious, and flavorful mushrooms, here are some of the reasons why you should try these chanterelle recipes! If you have your own chanterelles in your garden, harvest them during the chanterelle season and try these cooking tips, easy-to-follow recipes for a wonderful dinner with the family! You can also buy a big bag of chanterelle mushrooms from the nearest farmers market.