Get ready to elevate your cooking game with the rich, buttery flavor of chanterelle mushrooms! These prized fungi are a staple of gourmet cuisine, and once you’ve tried them, you’ll be hooked. Whether you’re a seasoned chef or a culinary newbie, we’ve got 20 delicious chanterelle mushroom recipes to add some excitement to your meals.
From creamy pasta dishes and savory risottos to decadent tarts and quiches, our collection of chanterelle mushroom recipes has something for everyone. And the best part? These versatile ‘shrooms pair perfectly with a wide range of flavors, from garlic and thyme to white wine and truffle oil.
In this article, we’ll take you on a culinary journey through some of the most mouthwatering chanterelle mushroom dishes out there. So go ahead, get cooking, and discover why these golden-hued wonders are the stuff of gourmet dreams.
Creamy Chanterelle Mushroom Pasta
Elevate your pasta game with this rich and creamy dish featuring the earthy flavors of chanterelle mushrooms. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 8 oz pasta of your choice (e.g., fettuccine, spaghetti)
– 1 lb chanterelle mushrooms, sliced
– 2 cloves garlic, minced
– 1/4 cup heavy cream
– 1 tbsp butter
– 1 tsp dried thyme
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt butter over medium heat. Add garlic and sauté for 1 minute.
3. Add sliced mushrooms and cook until they release their liquid and start browning (about 5 minutes).
4. Pour in heavy cream and stir to combine. Bring mixture to a simmer and let cook for 2-3 minutes or until slightly thickened.
5. Stir in thyme, salt, and pepper. Combine cooked pasta with mushroom sauce.
6. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 20-25 minutes
Pan-Seared Chanterelles with Garlic and Thyme
Elevate your dinner game with this simple yet flavorful recipe that highlights the earthy goodness of chanterelle mushrooms. This dish is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound fresh chanterelle mushrooms, cleaned and stems removed
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter
– 1/4 cup dry white wine (optional)
– 1 tablespoon olive oil
– 2 sprigs fresh thyme, chopped
– Salt and pepper to taste
Instructions:
1. Heat the butter in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chanterelles and cook for 4-5 minutes, stirring occasionally, until they release their moisture and start to brown.
4. If using white wine, add it to the pan and cook for an additional 2 minutes, scraping up any browned bits from the bottom of the pan.
5. Stir in the olive oil and thyme. Season with salt and pepper to taste.
6. Serve hot, garnished with additional thyme if desired.
Cooking Time: 15-20 minutes
Chanterelle Mushroom Risotto with White Wine
Experience the earthy flavor of chanterelle mushrooms paired with the creaminess of risotto and the subtlety of white wine. This recipe is a perfect blend of autumnal flavors, ideal for a cozy dinner or special occasion.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups chanterelle mushrooms, sliced
– 1/2 cup white wine (dry)
– 2 tablespoons butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the chicken broth in a separate pot.
2. In a large skillet, sauté onion and chanterelle mushrooms in olive oil until tender.
3. Add Arborio rice and cook for 1-2 minutes, stirring constantly.
4. Add white wine and stir until absorbed.
5. Gradually add warmed broth, stirring continuously, until the rice is cooked and creamy (about 20-25 minutes).
6. Remove from heat and stir in butter. Season with salt and pepper to taste.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 25 minutes
Roasted Chanterelle and Potato Soup
Warm up with this comforting soup that combines the earthy flavors of roasted chanterelle mushrooms and potatoes. Perfect for a cozy dinner or lunch.
Ingredients:
– 1 lb chanterelle mushrooms, cleaned and stemmed
– 2-3 large potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1/2 cup chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chanterelle mushrooms with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 15-20 minutes, or until tender.
3. In a large pot, sauté chopped onion and minced garlic in the remaining 1 tablespoon olive oil until softened.
4. Add roasted chanterelle mushrooms, cubed potatoes, chicken broth, and heavy cream (if using) to the pot.
5. Bring mixture to a boil, then reduce heat and simmer for 20-25 minutes, or until potatoes are tender.
6. Season with salt and pepper to taste. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 45-50 minutes
Chanterelle Mushroom and Gruyère Tart
Chanterelle Mushroom and Gruyère Tart: A savory and creamy tart that combines the earthy flavors of chanterelle mushrooms with the richness of Gruyère cheese.
Ingredients:
– 1 sheet puff pastry, thawed
– 2 cups chanterelle mushrooms, sliced
– 2 tablespoons butter
– 1/4 cup all-purpose flour
– 1/2 cup grated Gruyère cheese
– 1 egg, beaten (for brushing pastry)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a floured surface to a thickness of about 1/8 inch.
3. In a skillet, sauté chanterelle mushrooms in butter until tender. Season with salt and pepper to taste.
4. Spread the mushroom mixture onto one half of the pastry, leaving a 1/2-inch border around edges.
5. Sprinkle Gruyère cheese over the mushrooms.
6. Fold the other half of the pastry over the filling, pressing edges to seal.
7. Brush with beaten egg and cut a few slits in the top crust for steam to escape.
8. Bake for 25-30 minutes or until golden brown.
Sautéed Chanterelles with Fresh Herbs
Elevate your dish with the rich flavor of sautéed chanterelle mushrooms, paired with a bright and herbaceous note from fresh thyme and parsley. This quick and easy recipe is perfect for a weeknight dinner or as a side dish for special occasions.
Ingredients:
– 1 cup fresh chanterelle mushrooms, cleaned and sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh thyme
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the garlic and sauté for 1 minute until fragrant.
3. Add the chanterelle mushrooms and cook for 4-5 minutes, or until they release their moisture and start to brown.
4. Stir in the thyme and parsley, cooking for an additional minute.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
Cooking Time: 10-12 minutes
Chanterelle Mushroom and Wild Rice Pilaf
This hearty pilaf combines the earthy flavor of chanterelle mushrooms with nutty wild rice, perfect for a satisfying side dish or main course. The result is a flavorful and nutritious meal that’s sure to please.
Ingredients:
– 1 cup wild rice
– 2 cups water or vegetable broth
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 8 oz chanterelle mushrooms, sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Heat the olive oil in a large saucepan over medium heat.
2. Add the diced onion and cook until translucent, about 5 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 8-10 minutes.
5. Add the wild rice and water or broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until the rice is tender.
6. Season with salt, pepper, and thyme to taste.
Cooking Time: 50-60 minutes
Grilled Chanterelles with Balsamic Glaze
Elevate your outdoor dining experience with this simple yet impressive recipe that combines the earthy flavor of chanterelle mushrooms with the tanginess of balsamic glaze.
Ingredients:
– 1 pint chanterelle mushrooms, cleaned and stemmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic glaze (homemade or store-bought)
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a bowl, toss mushrooms with olive oil, salt, and pepper until evenly coated.
3. Grill mushrooms for 2-3 minutes per side, or until tender and slightly charred.
4. While mushrooms are grilling, warm balsamic glaze in a small saucepan over low heat.
5. Once mushrooms are cooked, brush them with the warmed balsamic glaze.
6. Garnish with fresh thyme leaves, if desired.
7. Serve immediately.
Cooking Time: 10-12 minutes
Chanterelle Mushroom and Spinach Quiche
This savory quiche is a perfect combination of earthy chanterelle mushrooms and nutritious spinach, all wrapped up in a flaky crust. A great option for brunch or dinner!
Ingredients:
– 1 pie crust (homemade or store-bought)
– 2 cups fresh chanterelle mushrooms, sliced
– 1 cup fresh spinach leaves
– 2 cloves garlic, minced
– 1/2 cup grated Parmesan cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– 2 large eggs
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roll out the pie crust and place in a 9-inch tart pan.
3. In a skillet, sauté mushrooms and garlic until tender. Add spinach and cook until wilted. Season with salt and pepper.
4. In a bowl, whisk together eggs, heavy cream, and Parmesan cheese.
5. Arrange the mushroom mixture evenly in the pie crust. Pour the egg mixture over the top.
6. Bake for 35-40 minutes or until the quiche is golden brown and set.
Cooking Time: 35-40 minutes
Chanterelle and Leek Frittata
Elevate your breakfast or brunch game with this flavorful and savory frittata, featuring the earthy sweetness of chanterelle mushrooms and the subtle onioniness of leeks.
Ingredients:
– 6 large eggs
– 1/2 cup diced chanterelle mushrooms (about 2 cups fresh)
– 2 medium leeks, white and light green parts only, thinly sliced
– 1 tablespoon unsalted butter
– Salt and pepper to taste
– Fresh parsley or chives for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, melt the butter over medium heat. Add leeks and cook until softened, about 5 minutes.
3. Add chanterelle mushrooms and cook until they release their moisture and start browning, about 8-10 minutes.
4. In a separate bowl, whisk eggs with a fork. Season with salt and pepper to taste.
5. Pour the egg mixture over the mushroom-leek mixture in the skillet.
6. Cook for 2-3 minutes or until the edges start to set.
7. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is fully cooked and golden brown.
Cooking Time: 18-20 minutes
Chanterelle Mushroom Gravy over Mashed Potatoes
Chanterelle Mushroom Gravy over Mashed Potatoes: A rich and earthy twist on a classic comfort food dish.
Ingredients:
– 1 lb chanterelle mushrooms, cleaned and sliced
– 2 tablespoons butter
– 1/2 cup all-purpose flour
– 1 1/2 cups chicken broth
– 1/4 cup heavy cream
– Salt and pepper to taste
– 3-4 large potatoes, peeled and cubed
– Optional: chopped fresh herbs (such as parsley or chives) for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, melt butter over medium heat. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
3. Sprinkle flour over the mushrooms and cook for an additional minute.
4. Gradually add chicken broth and heavy cream, whisking continuously to avoid lumps. Bring mixture to a simmer and cook for 2-3 minutes or until thickened.
5. Meanwhile, boil potatoes in salted water until tender. Drain and mash with butter and milk (or cream).
6. Serve mashed potatoes topped with the Chanterelle Mushroom Gravy.
Cooking Time: Approximately 20-25 minutes
Chanterelle and Bacon Stuffed Chicken
Elevate your dinner game with this Chanterelle and Bacon Stuffed Chicken recipe, where the rich flavors of chanterelle mushrooms and crispy bacon meet tender chicken.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup chanterelle mushrooms, sliced
– 6 slices of bacon, cooked and crumbled
– 2 cloves of garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, sauté sliced chanterelle mushrooms in olive oil until tender.
3. Stuff each chicken breast with the mushroom mixture, crumbled bacon, and minced garlic.
4. Season with salt and pepper to taste.
5. Place stuffed chicken on a baking sheet lined with parchment paper and bake for 25-30 minutes or until cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Chanterelle Mushroom and Truffle Oil Pizza
Elevate your pizza game with this earthy and aromatic combination of chanterelle mushrooms and truffle oil. This recipe is perfect for a cozy night in or a special occasion.
Ingredients:
– 1 lb pizza dough
– 2 cups chanterelle mushrooms, sliced
– 1/4 cup truffle oil
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out the pizza dough to desired thickness.
3. Spread a thin layer of truffle oil over the dough, leaving a small border around the edges.
4. Arrange the chanterelle mushrooms on top of the truffle oil in an even layer.
5. Sprinkle Parmesan cheese over the mushrooms.
6. Season with salt and pepper to taste.
7. Bake for 12-15 minutes or until crust is golden brown.
8. Garnish with fresh thyme leaves, if desired.
Cooking Time: 12-15 minutes
Braised Chanterelles with Red Wine Reduction
Elevate the flavor of chanterelle mushrooms with a rich and intense red wine reduction, perfect for a special occasion or cozy night in. This recipe showcases the earthy sweetness of chanterelles paired with the bold flavors of red wine and herbs.
Ingredients:
– 1 lb fresh chanterelle mushrooms, cleaned and sliced
– 2 tablespoons butter
– 1 onion, thinly sliced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1/4 cup chicken broth
– 2 sprigs of fresh thyme
– Salt and pepper to taste
Instructions:
1. Melt butter in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add chanterelle mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
3. Add red wine and chicken broth. Bring to a simmer and cook for 5-7 minutes or until the liquid has reduced by half.
4. Stir in thyme and season with salt and pepper to taste.
5. Serve immediately, garnished with fresh herbs if desired.
Cooking Time: 25-30 minutes
Chanterelle Mushroom and Goat Cheese Crostini
These bite-sized treats are perfect for your next gathering, combining the earthy flavor of chanterelle mushrooms with the creaminess of goat cheese. A simple yet impressive appetizer that’s sure to please.
Ingredients:
– 1 baguette, sliced into 1/4-inch thick rounds
– 1 cup chanterelle mushrooms, cleaned and sliced
– 2 tablespoons olive oil
– 1 tablespoon butter
– 1/2 cup goat cheese, crumbled
– Salt and pepper to taste
– Fresh thyme leaves for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium-high heat. Add the sliced chanterelle mushrooms and cook until golden brown, about 5 minutes.
3. Arrange the baguette slices on a baking sheet. Top each slice with a spoonful of the cooked mushroom mixture, then sprinkle with crumbled goat cheese.
4. Drizzle the butter over the crostini and season with salt and pepper to taste.
5. Bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Garnish with fresh thyme leaves if desired.
Cooking Time: 15-17 minutes
Chanterelle and Sage Butter Gnocchi
Experience the earthy flavor of chanterelle mushrooms paired with the savory aroma of sage butter in these pillowy gnocchi. This recipe is a perfect blend of Italian and wild mushroom flavors.
Ingredients:
- 1 pound potato gnocchi
- 2 tablespoons unsalted butter, softened
- 1/4 cup fresh chanterelle mushrooms, sliced
- 2 tablespoons chopped fresh sage leaves
- Salt and pepper, to taste
- Parmesan cheese, grated (optional)
Instructions:
- Bring a large pot of salted water to boil. Cook gnocchi according to package instructions until they float. Reserve.
- In a skillet, melt butter over medium heat. Add chanterelle mushrooms and cook until tender, about 3-4 minutes.
- Add chopped sage leaves and season with salt and pepper. Stir to combine.
- Combine cooked gnocchi and mushroom-sage mixture. Toss to coat.
- Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: Approximately 15-20 minutes from start to finish.
Chanterelle Mushroom and Caramelized Onion Galette
Elevate your appetizer game with this savory galette featuring earthy chanterelle mushrooms and sweet caramelized onions. Perfect for a dinner party or special occasion, this recipe is sure to impress.
Ingredients:
– 1 sheet puff pastry, thawed
– 1 large onion, thinly sliced
– 2 cups chanterelle mushrooms, cleaned and sliced
– 2 tablespoons olive oil
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roll out puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. In a large skillet, cook onion and olive oil over medium-low heat, stirring occasionally, until caramelized (about 30 minutes).
4. Add mushrooms to the skillet and cook until they release their liquid and start to brown (about 5-7 minutes). Season with salt and pepper.
5. Arrange the mushroom-onion mixture on one half of the pastry, leaving a 1/2-inch border around the edges.
6. Fold the other half of the pastry over the filling, pressing gently to seal.
7. Brush pastry with a little water and sprinkle with thyme leaves.
8. Bake for 25-30 minutes or until golden brown.
Cooking Time: 35-40 minutes
Chanterelle and Thyme Cream Sauce for Steak
Elevate your steak game with this decadent Chanterelle and Thyme Cream Sauce recipe!
Ingredients:
– 1 cup fresh chanterelle mushrooms, cleaned and sliced
– 2 tablespoons butter
– 2 cloves garlic, minced
– 1 tablespoon fresh thyme leaves
– 1/2 cup heavy cream
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a medium saucepan, melt the butter over medium heat. Add the sliced chanterelles and cook until they release their moisture and start to caramelize (about 5 minutes).
2. Add the minced garlic and cook for an additional minute.
3. Sprinkle the thyme leaves over the mushrooms and stir to combine.
4. Pour in the heavy cream, Dijon mustard, salt, and pepper. Stir to combine.
5. Bring the mixture to a simmer and let it reduce slightly (about 2-3 minutes).
6. Serve the sauce over grilled or pan-seared steak, garnished with fresh thyme leaves if desired.
Cooking Time: Approximately 10-12 minutes total, including sauce reduction.
Chanterelle Mushroom and Asparagus Stir-Fry
This recipe combines the earthy flavor of chanterelle mushrooms with the bright taste of asparagus, creating a delicious and healthy stir-fry that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 lb chanterelle mushrooms, sliced
– 1 lb fresh asparagus, trimmed
– 2 tbsp vegetable oil
– 2 cloves garlic, minced
– 1 tsp soy sauce
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the mushrooms and cook until they release their moisture and start to brown, about 3-4 minutes.
3. Add the asparagus and garlic; stir-fry for another 4-5 minutes, or until the asparagus is tender-crisp.
4. Stir in soy sauce and season with salt and pepper to taste.
5. Garnish with chopped parsley if desired.
Cooking Time: 10-12 minutes
Chanterelle and Parmesan Polenta
This creamy polenta dish is elevated by the earthy flavor of chanterelle mushrooms and the salty sweetness of Parmesan cheese. Perfect as a side or main course, it’s sure to impress.
Ingredients:
– 2 cups polenta
– 4 cups water
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 8 oz chanterelle mushrooms, sliced
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Bring the polenta and water to a boil in a large pot. Reduce heat to low and simmer for 5-7 minutes or until thickened.
2. In a separate pan, heat the olive oil over medium-high. Add the onion and cook until translucent, about 3-4 minutes. Add the mushrooms and garlic; cook until the mushrooms release their liquid and start to brown, about 5-6 minutes.
3. Stir the mushroom mixture into the cooked polenta. Season with salt and pepper to taste.
4. Transfer the polenta to a serving dish or individual ramekins. Top each portion with grated Parmesan cheese.
5. Serve immediately.
Cooking Time: Approximately 20-25 minutes
Summary
Get ready to elevate your culinary game with these mouth-watering chanterelle mushroom recipes! From creamy pasta dishes to savory risottos and decadent tarts, this collection has something for every gourmet. Discover how to pan-sear chanterelles with garlic and thyme, or roast them with potatoes for a hearty soup. Whether you’re in the mood for something sweet and smoky or bright and herby, these 20 recipes showcase the versatility of chanterelle mushrooms. So go ahead, get cooking, and treat your taste buds to a fungi-filled adventure!
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