There’s something magical about chanterelle mushrooms that elevates any dish from ordinary to extraordinary. With their golden hue and earthy flavor, these seasonal gems are perfect for cozy autumn meals and impressive dinners alike. Get ready to discover 26 mouthwatering recipes that will make you fall in love with cooking with chanterelles!
Chanterelle Mushroom Risotto
Elegant and earthy, chanterelle mushroom risotto embodies autumn’s golden bounty with its creamy texture and nutty, aromatic depth. This luxurious dish transforms humble Arborio rice into a velvety canvas that celebrates the forest’s finest treasures. Each spoonful offers comfort and sophistication in perfect harmony.
Ingredients
– 1 cup Arborio rice (I always use this variety for its perfect starch content)
– 4 cups chicken broth, kept warm on the stove (homemade broth makes all the difference)
– 1/2 cup dry white wine, preferably Sauvignon Blanc for its crisp acidity
– 1 lb fresh chanterelle mushrooms, gently brushed clean (never soak these delicate gems)
– 1/2 cup finely grated Parmesan cheese, plus extra for serving
– 1 small yellow onion, finely diced (about 1/2 cup)
– 3 tbsp unsalted butter, divided
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 2 cloves garlic, minced
– 1/4 cup heavy cream (room temperature blends more smoothly)
– 2 tbsp fresh thyme leaves
– Salt and freshly ground black pepper
Instructions
1. Heat chicken broth in a saucepan over medium heat until simmering, then reduce to low to maintain warmth.
2. Melt 1 tablespoon butter with olive oil in a large Dutch oven over medium heat.
3. Add chanterelle mushrooms and sauté for 5-7 minutes until golden brown and moisture evaporates.
4. Transfer mushrooms to a plate, leaving any liquid in the pot.
5. Add remaining 2 tablespoons butter to the Dutch oven and melt over medium heat.
6. Add diced onion and cook for 3-4 minutes until translucent but not browned.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add Arborio rice and toast for 2 minutes, stirring constantly until grains turn slightly translucent at edges.
9. Pour in white wine and cook while stirring until fully absorbed, about 2 minutes.
10. Add 1/2 cup warm broth to the rice and stir continuously until liquid is nearly absorbed.
11. Continue adding broth in 1/2 cup increments, stirring constantly and waiting until each addition is absorbed before adding the next.
12. Cook rice for 18-20 minutes total until creamy but still al dente with a slight bite.
13. Stir in reserved mushrooms, Parmesan cheese, heavy cream, and thyme leaves.
14. Season with salt and pepper to taste, then remove from heat.
15. Let risotto rest for 2 minutes off heat to allow flavors to meld.
16. Serve immediately in warm bowls.
What makes this risotto exceptional is its luxurious velvet texture that coats each grain of rice while the chanterelles provide an earthy, almost apricot-like sweetness. For an elegant presentation, garnish with fresh thyme sprigs and a drizzle of truffle oil just before serving to heighten the mushroom’s natural aromatics.
Sautéed Chanterelle Mushrooms in Garlic Butter
Heralding the arrival of autumn’s earthy treasures, sautéed chanterelle mushrooms in garlic butter capture the essence of forest-to-table elegance with their golden hue and robust flavor. This simple yet sophisticated dish transforms humble ingredients into a culinary masterpiece that sings with aromatic depth and buttery richness.
Ingredients
– 1 lb fresh chanterelle mushrooms, gently brushed clean (I avoid washing them to preserve their delicate texture)
– 4 tbsp unsalted butter, divided (European-style butter adds exceptional richness)
– 3 large garlic cloves, thinly sliced (fresh garlic is non-negotiable for maximum flavor)
– 2 tbsp fresh parsley, finely chopped (flat-leaf parsley provides superior aroma)
– ¼ tsp sea salt (I prefer Maldon for its delicate crunch)
– ⅛ tsp freshly ground black pepper
– 1 tbsp dry white wine (a crisp Sauvignon Blanc works beautifully)
Instructions
1. Gently brush any dirt from chanterelle mushrooms using a soft brush or paper towel, being careful not to soak them.
2. Slice larger mushrooms into ½-inch pieces while leaving smaller ones whole for visual appeal.
3. Heat 2 tablespoons butter in a large skillet over medium heat until foaming subsides, about 2 minutes.
4. Add mushrooms in a single layer and cook undisturbed for 4 minutes to develop golden coloration.
5. Flip mushrooms and continue cooking for another 3 minutes until edges become slightly crisp.
6. Push mushrooms to one side and add remaining 2 tablespoons butter to the empty space.
7. Add thinly sliced garlic to the melted butter and cook for 45 seconds until fragrant but not browned.
8. Incorporate 1 tablespoon white wine, scraping any browned bits from the pan bottom.
9. Toss mushrooms with garlic butter mixture until thoroughly coated, about 1 minute.
10. Season with ¼ teaspoon sea salt and ⅛ teaspoon black pepper, tossing to distribute evenly.
11. Remove from heat and stir in 2 tablespoons fresh parsley until just wilted.
Perfectly balanced between tender and toothsome, these mushrooms offer a symphony of earthy notes punctuated by garlic’s pungent warmth. Serve them atop crusty artisan bread to soak up the glorious butter sauce, or crown a perfectly grilled steak for an instant restaurant-quality upgrade.
Chanterelle Mushroom and Goat Cheese Tart
On crisp autumn afternoons, few dishes capture the essence of the season quite like this elegant tart, where earthy chanterelles mingle with creamy goat cheese in a buttery, flaky crust. It’s a showstopper that feels both rustic and refined, perfect for entertaining or a cozy night in.
Ingredients
– 1 ½ cups all-purpose flour (I like to use unbleached for a tender crust)
– ½ cup unsalted butter, cold and cubed (straight from the fridge ensures flakiness)
– ¼ tsp fine sea salt
– 4-5 tbsp ice water (just enough to bring the dough together)
– 1 lb fresh chanterelle mushrooms, brushed clean and sliced (their golden hue is worth the extra care)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 2 cloves garlic, minced
– 4 oz goat cheese, crumbled (room temperature blends more smoothly)
– 1 large egg, beaten (for egg wash—room temp helps it glaze evenly)
– Fresh thyme leaves, for garnish (a sprinkle adds aromatic freshness)
Instructions
1. In a food processor, pulse the flour, cold cubed butter, and salt until the mixture resembles coarse crumbs.
2. Add ice water, 1 tablespoon at a time, pulsing just until the dough comes together into a ball.
3. Tip: Avoid overmixing to keep the crust tender.
4. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. On a floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch tart pan, trimming any excess.
7. Prick the bottom all over with a fork, then line with parchment and fill with pie weights.
8. Blind bake the crust for 15 minutes, until lightly golden.
9. Remove the weights and parchment, and let cool slightly.
10. In a skillet, heat olive oil over medium heat and sauté the sliced chanterelles for 8-10 minutes, until golden and any liquid evaporates.
11. Add minced garlic and cook for 1 minute more, stirring constantly to avoid burning.
12. Tip: Sauté mushrooms in batches if needed to prevent steaming.
13. Spread the sautéed mushroom mixture evenly over the pre-baked crust.
14. Scatter crumbled goat cheese on top of the mushrooms.
15. Brush the edges of the crust with beaten egg for a golden finish.
16. Bake at 375°F for 20-25 minutes, until the crust is deep golden and the cheese is lightly browned.
17. Tip: Let the tart rest for 5 minutes before slicing to set neatly.
18. Garnish with fresh thyme leaves before serving.
Just out of the oven, this tart offers a delightful contrast: the crisp, buttery crust gives way to a savory filling where the earthy mushrooms and tangy cheese meld beautifully. Serve it warm with a simple green salad for a balanced meal, or slice it into small pieces as an elegant appetizer that highlights the best of fall flavors.
Creamy Chanterelle Mushroom Soup
Kindly imagine the earthy aroma of autumn’s golden chanterelles, simmered into a velvety, luxurious soup that warms both hands and heart on a crisp fall day.
Ingredients
– 1 lb fresh chanterelle mushrooms, cleaned and sliced (their delicate, apricot-like scent is worth savoring)
– 2 tbsp unsalted butter (I always use European-style for its rich flavor)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 cups vegetable broth, preferably homemade or low-sodium
– 1 cup heavy cream, at room temperature to prevent curdling
– 1 tsp fresh thyme leaves
– Salt and freshly ground black pepper, to season throughout
Instructions
1. Heat the unsalted butter in a large pot over medium heat until it melts and begins to foam slightly.
2. Add the finely diced yellow onion and sauté for 5-7 minutes, stirring occasionally, until the onion turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
4. Add the sliced chanterelle mushrooms and fresh thyme leaves, cooking for 8-10 minutes until the mushrooms release their moisture and become tender.
5. Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.
6. Use an immersion blender to puree the soup directly in the pot until smooth and creamy, or transfer to a blender in batches for a finer texture.
7. Stir in the room temperature heavy cream and heat through for 2-3 minutes without boiling to maintain its silky consistency.
8. Season with salt and freshly ground black pepper to your preference, tasting as you go for balance.
Utterly divine in its smooth, velvety texture, this soup boasts a deep, earthy flavor from the chanterelles, elevated by the cream’s richness. Serve it garnished with a drizzle of truffle oil or a sprinkle of fresh herbs for an elegant touch that highlights its autumnal essence.
Chanterelle Mushroom and Herb Pasta
Beneath the golden hues of autumn, chanterelle mushrooms emerge as nature’s delicate treasure, their apricot-scented aroma begging to be paired with fresh herbs and silken pasta. This elegant dish captures the essence of the season in every forkful, transforming simple ingredients into a symphony of earthy flavors and refined comfort. Perfect for a cozy weeknight or an impressive dinner party, it celebrates the forest’s bounty with effortless sophistication.
Ingredients
– 12 ounces dried fettuccine pasta (I always opt for bronze-cut for its superior sauce adherence)
– 1 pound fresh chanterelle mushrooms, gently brushed clean (never soak these delicate gems—they’re like sponges!)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes)
– 4 cloves garlic, thinly sliced (freshly minced just before use for peak flavor)
– 1/4 cup dry white wine (a crisp Sauvignon Blanc works wonders here)
– 1/2 cup heavy cream (room temperature blends more smoothly)
– 1/4 cup freshly grated Parmesan cheese, plus more for serving
– 2 tablespoons unsalted butter (I prefer European-style for its richness)
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh thyme leaves
– 1 teaspoon lemon zest (brightens the dish beautifully)
– Kosher salt and freshly ground black pepper (to season layers as you go)
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add the fettuccine and cook for 9–11 minutes, stirring occasionally, until al dente (tip: taste a strand at 9 minutes to avoid overcooking).
3. While the pasta cooks, heat the olive oil in a large skillet over medium heat.
4. Add the chanterelles and sauté for 6–8 minutes, until they release their moisture and turn golden brown.
5. Stir in the garlic and cook for 1 minute, just until fragrant (tip: avoid browning the garlic to prevent bitterness).
6. Pour in the white wine and simmer for 2 minutes, scraping up any browned bits from the pan.
7. Reduce the heat to low and add the heavy cream, simmering gently for 3 minutes until slightly thickened.
8. Stir in the Parmesan cheese until melted and smooth.
9. Add the butter, swirling the pan until it emulsifies into the sauce.
10. Drain the pasta, reserving 1/2 cup of the starchy cooking water.
11. Add the pasta to the skillet along with 1/4 cup of the reserved water, tossing to coat evenly (tip: the starchy water helps the sauce cling to the pasta).
12. Fold in the parsley, thyme, and lemon zest.
13. Season with salt and pepper to taste, adding more reserved water if needed for sauciness.
14. Serve immediately, garnished with extra Parmesan.
The pasta boasts a luxuriously creamy texture that clings to each strand, while the chanterelles offer a meaty, earthy depth balanced by the herbs’ freshness. For a stunning presentation, twirl the fettuccine into nested mounds and top with a few whole sautéed mushrooms—a dish that whispers of forest floors and autumnal elegance.
Grilled Chanterelle Mushrooms with Balsamic Glaze
Heralding the arrival of autumn’s earthy treasures, grilled chanterelle mushrooms with balsamic glaze transform humble fungi into an elegant culinary masterpiece. Their golden hue and delicate apricot aroma become intensified through careful preparation, resulting in a dish that celebrates seasonal simplicity with sophisticated flair.
Ingredients
– 1 lb fresh chanterelle mushrooms (I always seek out firm, dry specimens with vibrant color)
– 3 tbsp extra virgin olive oil (my go-to for its fruity notes that complement the mushrooms)
– 2 tbsp aged balsamic vinegar (a good quality one makes all the difference)
– 2 cloves garlic, minced (freshly minced releases the most flavor)
– 1 tsp fresh thyme leaves (I prefer stripping them from stems just before using)
– ½ tsp kosher salt (it adheres better to the mushrooms than table salt)
– ¼ tsp freshly ground black pepper
Instructions
1. Gently brush any debris from chanterelle mushrooms using a soft brush or damp paper towel, avoiding soaking them in water which makes them soggy.
2. Preheat grill to medium-high heat, approximately 400°F, ensuring grates are clean and lightly oiled to prevent sticking.
3. In a large bowl, whisk together olive oil, balsamic vinegar, minced garlic, thyme leaves, kosher salt, and black pepper until emulsified.
4. Add cleaned mushrooms to the bowl and toss thoroughly with the marinade, coating each piece evenly and letting them sit for 5 minutes to absorb flavors.
5. Place mushrooms in a single layer on the preheated grill, cooking for 3-4 minutes until grill marks appear and edges begin to caramelize.
6. Flip each mushroom carefully using tongs, grilling for another 3-4 minutes until tender but still slightly firm to the touch.
7. Transfer grilled mushrooms to a serving platter, drizzling with any remaining marinade from the bowl for extra gloss and flavor.
Buttery and meaty in texture, these glazed chanterelles offer a perfect balance of smoky char and sweet-tart complexity from the reduction. Serve them warm over creamy polenta or alongside a seared steak, where their earthy depth enhances richer dishes beautifully.
Roasted Chanterelle Mushrooms with Thyme
Beneath the golden hues of autumn, few ingredients capture the essence of the season quite like chanterelle mushrooms, their earthy aroma and delicate structure transforming into pure culinary magic when roasted with fresh thyme. This simple yet sophisticated dish celebrates the forest’s bounty, offering a symphony of flavors that elevate any meal from ordinary to extraordinary. Perfect as a side or a standout topping, it’s a testament to how minimal ingredients can create maximum impact.
Ingredients
– 1 pound fresh chanterelle mushrooms, cleaned (I gently brush them with a soft cloth to preserve their delicate texture)
– 3 tablespoons extra virgin olive oil (my go-to for its fruity notes that complement the mushrooms)
– 4 sprigs fresh thyme, leaves stripped (fresh is key here for that aromatic punch)
– 1/2 teaspoon fine sea salt (I prefer this for its even distribution)
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F to ensure even roasting from the start.
2. Gently wipe the chanterelle mushrooms with a damp cloth to remove any dirt, avoiding soaking them to prevent sogginess.
3. In a large bowl, toss the cleaned mushrooms with extra virgin olive oil until evenly coated.
4. Add the fresh thyme leaves, fine sea salt, and freshly ground black pepper to the bowl, mixing thoroughly.
5. Spread the mushrooms in a single layer on a baking sheet lined with parchment paper for easy cleanup.
6. Roast in the preheated oven for 20–25 minutes, shaking the pan halfway through for uniform browning.
7. Remove from the oven when the mushrooms are golden brown and slightly crispy at the edges.
Heavenly in its simplicity, this dish delivers a tender yet slightly crisp texture with deep, umami-rich flavors that sing of the forest. Serve it alongside grilled meats, toss into pasta, or enjoy as a elegant appetizer—each bite is a celebration of autumn’s finest offerings.
Chanterelle Mushroom and Spinach Quiche
There’s something truly magical about the earthy aroma of chanterelle mushrooms mingling with fresh spinach in a buttery crust. This elegant quiche transforms humble ingredients into a sophisticated brunch centerpiece that never fails to impress. The golden, flaky pastry cradles a velvety custard that’s both rich and surprisingly light.
Ingredients
– 1 store-bought pie crust (I always keep one in the freezer for spontaneous baking)
– 8 large eggs (room temperature eggs incorporate more smoothly into the custard)
– 1 cup heavy cream (the higher fat content creates that luxurious texture we adore)
– 1 cup whole milk (I find whole milk balances the richness perfectly)
– 1½ cups fresh chanterelle mushrooms, cleaned and sliced (their golden hue and apricot scent are worth the splurge)
– 2 cups fresh spinach, roughly chopped (I prefer the texture of fresh over frozen)
– 1 small yellow onion, finely diced (sweet onions caramelize beautifully)
– 3 cloves garlic, minced (freshly minced garlic makes all the difference)
– ½ cup grated Gruyère cheese (its nutty flavor complements the mushrooms wonderfully)
– ¼ cup grated Parmesan cheese (I always use freshly grated for better melting)
– 2 tablespoons unsalted butter (European-style butter has that perfect fat content)
– 1 tablespoon extra virgin olive oil (my go-to for sautéing)
– 1 teaspoon kosher salt (I prefer its clean salinity)
– ½ teaspoon freshly ground black pepper (freshly cracked pepper has more aroma)
– ¼ teaspoon freshly grated nutmeg (just a hint elevates the entire dish)
Instructions
1. Preheat your oven to 375°F and place a baking sheet on the middle rack to heat.
2. Gently unroll the pie crust into a 9-inch pie dish, pressing it firmly against the sides and bottom.
3. Use a fork to prick the bottom and sides of the crust every inch to prevent bubbling.
4. Line the crust with parchment paper and fill with pie weights or dried beans.
5. Blind bake the crust for 15 minutes until the edges just begin to turn golden.
6. Carefully remove the parchment and weights, then bake for another 5 minutes until the bottom appears dry.
7. While the crust bakes, melt butter with olive oil in a large skillet over medium heat.
8. Sauté the diced onion for 5 minutes until translucent and fragrant.
9. Add the minced garlic and cook for 1 minute until aromatic but not browned.
10. Increase heat to medium-high and add the sliced chanterelles, cooking for 6-7 minutes until they release their moisture and begin to brown.
11. Stir in the chopped spinach and cook for 2 minutes until just wilted.
12. Remove the skillet from heat and let the vegetable mixture cool slightly.
13. In a large bowl, whisk the eggs vigorously for about 1 minute until pale and frothy.
14. Whisk in the heavy cream and whole milk until fully incorporated.
15. Stir in the kosher salt, black pepper, and freshly grated nutmeg.
16. Fold the sautéed vegetable mixture into the egg custard.
17. Sprinkle half of the Gruyère and Parmesan cheeses over the bottom of the pre-baked crust.
18. Carefully pour the custard mixture into the crust, distributing the vegetables evenly.
19. Top with the remaining cheeses, creating an even layer.
20. Place the quiche on the preheated baking sheet and bake for 35-40 minutes.
21. Check for doneness when the center jiggles slightly but the edges are set and the top is golden brown.
22. Let the quiche cool on a wire rack for at least 20 minutes before slicing.
Your patience will be rewarded with slices that hold their shape perfectly, revealing layers of savory goodness. The flaky crust provides a satisfying crunch against the silky custard, while the earthy chanterelles and bright spinach create a beautiful harmony of flavors. You’ll find this quiche equally magnificent served warm from the oven or at room temperature during a leisurely weekend brunch.
Chanterelle Mushroom Stroganoff
Revered for their golden hue and delicate apricot aroma, chanterelle mushrooms transform this classic stroganoff into an autumnal masterpiece that celebrates earthy elegance. Their meaty texture and subtle peppery notes create a luxurious sauce that clings beautifully to broad egg noodles, making it the ultimate comfort dish for crisp evenings. This version balances richness with brightness, ensuring each bite feels both indulgent and refined.
Ingredients
– 1 lb fresh chanterelle mushrooms, gently brushed clean (avoid soaking—they’re like sponges!)
– 12 oz broad egg noodles, my favorite for holding the creamy sauce
– 1 large yellow onion, finely diced (I swear by sweet onions for a mellow base)
– 3 cloves garlic, minced (fresh is non-negotiable here)
– 1 cup sour cream, full-fat for the silkiest texture
– 4 tbsp unsalted butter, divided (I always use European-style for richer flavor)
– 2 tbsp all-purpose flour, for a perfectly thickened sauce
– 2 cups vegetable broth, warmed to avoid curdling
– 1 tbsp fresh thyme leaves, stripped from stems (dried just won’t do)
– 1/4 cup dry white wine, like Sauvignon Blanc for a bright acidity
– Salt and freshly ground black pepper, to season layers as you go
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add egg noodles and cook for 8 minutes exactly, until al dente, then drain and set aside.
3. While noodles cook, melt 2 tablespoons butter in a large skillet over medium heat.
4. Sauté diced onion for 5 minutes, until translucent and fragrant.
5. Add minced garlic and cook for 1 minute, stirring constantly to prevent burning.
6. Incorporate remaining 2 tablespoons butter and chanterelle mushrooms, cooking for 6–7 minutes until they release liquid and edges turn golden.
7. Sprinkle flour over mushrooms and stir for 1 minute to cook off raw taste.
8. Pour in white wine, scraping up any browned bits from the skillet bottom.
9. Gradually add warm vegetable broth, stirring continuously to avoid lumps.
10. Simmer sauce for 5 minutes over medium-low heat until slightly thickened.
11. Reduce heat to low and fold in sour cream, stirring gently until fully incorporated.
12. Stir in fresh thyme leaves and season generously with salt and pepper.
13. Combine sauce with cooked noodles, tossing to coat evenly.
14. Serve immediately in warm bowls. Generously ladled over noodles, this stroganoff boasts a velvety sauce that clings to each strand, with the chanterelles offering a tender bite and earthy depth. A sprinkle of extra thyme or a drizzle of truffle oil elevates it for special occasions, while its creamy richness pairs wonderfully with a crisp green salad or crusty bread to soak up every last drop.
Chanterelle and Wild Rice Pilaf
Delicately earthy and aromatic, this chanterelle and wild rice pilaf captures the essence of autumn in a single, comforting dish. Developed during a weekend foraging trip in the Pacific Northwest, it combines the nutty complexity of wild rice with the golden, buttery notes of fresh chanterelles for a truly memorable side.
Ingredients
– 1 cup wild rice blend (I love the texture contrast between wild and brown rice)
– 2 cups low-sodium vegetable broth (homemade if you have it—it makes a difference!)
– 1 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 small yellow onion, finely diced (about 1 cup)
– 2 cloves garlic, minced (freshly minced for the best flavor)
– 8 oz fresh chanterelle mushrooms, brushed clean and sliced
– 1/4 cup dry white wine (a crisp Sauvignon Blanc works beautifully)
– 2 tbsp unsalted butter (I prefer unsalted to control seasoning)
– 1/4 cup chopped fresh parsley
– 1/2 tsp fine sea salt
– 1/4 tsp freshly ground black pepper
Instructions
1. Rinse 1 cup wild rice blend under cold water in a fine-mesh strainer until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and 2 cups low-sodium vegetable broth, bring to a boil over high heat, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and liquid is absorbed.
3. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
4. Add 1 small finely diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent and softened.
5. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add 8 oz sliced chanterelle mushrooms and cook for 8 minutes, stirring occasionally, until they release their moisture and turn golden brown.
7. Pour in 1/4 cup dry white wine to deglaze the pan, scraping up any browned bits with a wooden spoon, and cook for 2 minutes until the wine is mostly evaporated.
8. Stir in 2 tbsp unsalted butter until melted and incorporated into the mushroom mixture.
9. Fold the cooked wild rice into the skillet with the mushrooms, along with 1/4 cup chopped fresh parsley, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper, mixing gently to combine and heat through for 2 minutes.
10. Remove from heat and let stand for 5 minutes to allow the flavors to meld.
Luxuriously textured with a slight chew from the rice and a velvety richness from the mushrooms, this pilaf boasts deep, umami notes balanced by a hint of herbal freshness. Serve it alongside roasted chicken or as a standout vegetarian main, perhaps topped with a drizzle of truffle oil for an extra touch of elegance.
Chanterelle Mushroom and Bacon Pizza
Revered for their golden hue and earthy aroma, chanterelle mushrooms transform this pizza into an autumnal masterpiece, where crispy bacon provides a savory counterpoint to the fungi’s delicate sweetness. The combination creates a symphony of flavors that celebrates the season’s bounty in every bite. This elegant pie is perfect for cozy gatherings or a sophisticated weeknight indulgence.
Ingredients
– 1 lb pizza dough (I always let mine rest at room temperature for 30 minutes—it makes stretching so much easier)
– 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
– 8 oz fresh chanterelle mushrooms, brushed clean (avoid washing to preserve their texture)
– 6 slices thick-cut bacon, chopped (the smoky richness is worth splurging on)
– 1 cup shredded mozzarella cheese (I prefer whole milk for its superior melt)
– 1/4 cup grated Parmesan cheese (freshly grated makes all the difference)
– 2 cloves garlic, minced (for a subtle aromatic kick)
– 1 tsp fresh thyme leaves (their floral notes complement the mushrooms beautifully)
– 1/4 tsp red pepper flakes (just enough to add a gentle warmth)
– Cornmeal for dusting (prevents sticking and adds a pleasant crunch)
Instructions
1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 30 minutes.
2. Dust a work surface with cornmeal and stretch the pizza dough into a 12-inch circle, aiming for an even thickness.
3. Brush the dough with 1 tbsp olive oil, ensuring complete coverage to prevent sogginess.
4. Cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels.
5. In the same skillet, sauté chanterelles with the remaining 1 tbsp olive oil for 5-7 minutes until golden and tender.
6. Add minced garlic to the mushrooms and cook for 1 minute until fragrant, then remove from heat.
7. Sprinkle mozzarella cheese evenly over the prepared dough, leaving a 1-inch border for the crust.
8. Top with the mushroom mixture, crispy bacon, thyme, red pepper flakes, and Parmesan cheese.
9. Carefully transfer the pizza to the preheated stone and bake for 12-14 minutes until the crust is golden and cheese is bubbly.
10. Let the pizza rest for 3 minutes before slicing to allow the cheese to set.
The crust emerges delightfully crisp with a chewy interior, while the chanterelles offer a meaty texture against the bacon’s crunch. Serve it alongside a bitter greens salad to cut through the richness, or drizzle with a touch of truffle oil for an extra layer of luxury.
Simple Chanterelle Mushroom Omelette
O, the humble chanterelle—with its golden hue and delicate apricot aroma—transforms the simplest omelette into an autumnal masterpiece. This elegant dish celebrates the earthy sweetness of foraged mushrooms, wrapped in velvety eggs for a breakfast that feels both rustic and refined. It’s a quick yet sophisticated way to savor the season’s bounty.
Ingredients
– 3 large eggs, preferably at room temperature for a fluffier texture
– 1 cup fresh chanterelle mushrooms, gently brushed clean—I avoid washing them to preserve their delicate flavor
– 2 tablespoons unsalted butter, divided; I always use high-quality butter for its rich, creamy notes
– 1/4 cup finely chopped shallot, for a subtle sweetness
– 1 tablespoon extra virgin olive oil, my go-to for sautéing
– 1/4 teaspoon fine sea salt, to enhance the natural flavors
– 1/8 teaspoon freshly ground black pepper, for a gentle kick
– 1 tablespoon fresh chives, chopped—they add a bright, fresh finish
Instructions
1. Heat 1 tablespoon of unsalted butter and 1 tablespoon of extra virgin olive oil in a 10-inch nonstick skillet over medium heat until the butter melts and foams slightly.
2. Add 1/4 cup of finely chopped shallot and sauté for 2 minutes, stirring occasionally, until translucent and fragrant.
3. Incorporate 1 cup of fresh chanterelle mushrooms and cook for 4-5 minutes, stirring gently, until they release their moisture and turn golden brown.
4. Season the mushroom mixture with 1/4 teaspoon of fine sea salt and 1/8 teaspoon of freshly ground black pepper, then transfer to a plate and set aside.
5. In a medium bowl, whisk 3 large eggs vigorously for 30 seconds until frothy and well combined.
6. Wipe the skillet clean with a paper towel and return it to medium-low heat.
7. Add the remaining 1 tablespoon of unsalted butter to the skillet and swirl to coat the bottom evenly as it melts.
8. Pour the whisked eggs into the skillet and let them set undisturbed for 1 minute until the edges begin to firm up.
9. Gently lift the edges of the omelette with a spatula and tilt the skillet to allow uncooked egg to flow underneath, repeating for about 2 minutes until the top is mostly set but still slightly runny.
10. Spoon the sautéed chanterelle mixture evenly over one half of the omelette.
11. Carefully fold the other half of the omelette over the filling using the spatula.
12. Cook for an additional 1 minute to warm the filling through, then slide the omelette onto a plate.
13. Garnish with 1 tablespoon of fresh chives, chopped, for a pop of color and flavor.
Delightfully tender and bursting with earthy notes, this omelette boasts a creamy interior contrasted by the slight chew of golden chanterelles. Serve it alongside a crisp green salad or atop toasted artisan bread for a complete, elegant meal that highlights the best of fall’s foraged treasures.
Chanterelle and Leek Galette
Majestic chanterelle mushrooms, with their golden hue and delicate apricot aroma, meet the gentle sweetness of leeks in this rustic yet elegant galette. This free-form tart celebrates the earthy flavors of autumn with a buttery, flaky crust that cradles the savory filling. It’s a showstopper for any table, equally suited to a cozy dinner or a festive gathering.
Ingredients
– 1 ¼ cups all-purpose flour, plus extra for dusting—I always use unbleached for a tender crumb
– ½ tsp fine sea salt, which enhances the pastry’s flavor beautifully
– 8 tbsp (1 stick) cold unsalted butter, cubed—chilling it thoroughly ensures flakiness
– 4-5 tbsp ice water, added gradually until the dough just comes together
– 1 lb fresh chanterelle mushrooms, brushed clean and sliced—their firm texture holds up well
– 2 medium leeks, white and light green parts only, thinly sliced and rinsed to remove grit
– 2 tbsp extra virgin olive oil, my go-to for sautéing for its fruity notes
– 2 cloves garlic, minced—freshly minced releases the best aroma
– ¼ cup grated Parmesan cheese, which adds a salty, umami depth
– 1 large egg, at room temperature for easier mixing, beaten for egg wash
– Fresh thyme leaves from 2-3 sprigs, stripped—their earthy flavor complements the mushrooms
Instructions
1. In a large bowl, whisk together 1 ¼ cups all-purpose flour and ½ tsp fine sea salt.
2. Add 8 tbsp cold cubed unsalted butter, and use a pastry cutter or your fingers to work it into the flour until pea-sized crumbs form.
3. Gradually add 4-5 tbsp ice water, 1 tbsp at a time, mixing with a fork until the dough just holds together when pressed.
4. Tip: Avoid overmixing to keep the pastry tender and flaky.
5. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour to firm up.
6. While the dough chills, heat 2 tbsp extra virgin olive oil in a large skillet over medium heat.
7. Add 2 thinly sliced leeks and sauté for 5-7 minutes, until softened but not browned.
8. Stir in 1 lb sliced chanterelle mushrooms and cook for 8-10 minutes, until they release their moisture and begin to brown.
9. Add 2 minced garlic cloves and cook for 1 minute more, until fragrant.
10. Tip: Sautéing the filling until dry prevents a soggy crust.
11. Remove from heat and stir in ¼ cup grated Parmesan cheese and fresh thyme leaves; let cool slightly.
12. Preheat your oven to 400°F and line a baking sheet with parchment paper.
13. On a floured surface, roll the chilled dough into a 12-inch circle about ⅛ inch thick.
14. Transfer the dough to the prepared baking sheet.
15. Spoon the mushroom-leek filling onto the center, leaving a 2-inch border around the edges.
16. Fold the edges of the dough over the filling, pleating as you go.
17. Brush the crust with beaten egg wash for a golden finish.
18. Tip: Chilling the assembled galette for 10 minutes before baking helps hold its shape.
19. Bake at 400°F for 30-35 minutes, until the crust is golden brown and crisp.
20. Let cool on the baking sheet for 10 minutes before slicing.
Delightfully flaky and rich, this galette offers a satisfying crunch from the crust against the tender, umami-packed filling. Serve it warm with a side salad for a complete meal, or slice it into wedges as an impressive appetizer that highlights the best of seasonal produce.
Crispy Chanterelle Mushroom Fritters
Zesty and earthy, these chanterelle mushroom fritters offer a delightful crunch with every bite, perfect for autumn gatherings or a sophisticated appetizer. Their golden-brown exterior gives way to a tender, flavorful interior that celebrates the forest’s bounty. Crafted with care, they elevate simple ingredients into an elegant dish that impresses both visually and on the palate.
Ingredients
– 1 cup all-purpose flour (I always sift mine for a lighter batter)
– 1/2 cup cornstarch (this ensures an extra crispy texture)
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper, freshly ground
– 2 large eggs, at room temperature for better emulsification
– 3/4 cup cold sparkling water (the bubbles add a lovely airiness)
– 1 pound fresh chanterelle mushrooms, cleaned and roughly chopped (their earthy flavor is irreplaceable)
– 2 tablespoons fresh parsley, finely chopped
– 1/4 cup extra virgin olive oil for frying (my go-to for its fruity notes)
– Vegetable oil for deep frying, about 2 cups
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined.
2. Add 2 large eggs and 3/4 cup cold sparkling water to the dry ingredients, whisking vigorously for 1 minute to form a smooth batter without lumps.
3. Gently fold in 1 pound chopped chanterelle mushrooms and 2 tablespoons fresh parsley until evenly coated in the batter.
4. Heat 2 cups vegetable oil in a deep pot or fryer to 350°F, using a candy thermometer to monitor the temperature accurately.
5. Carefully drop tablespoon-sized portions of the batter into the hot oil, frying in batches to avoid overcrowding for even cooking.
6. Fry each batch for 2-3 minutes, flipping once halfway through, until golden brown and crispy.
7. Remove the fritters with a slotted spoon and drain on a paper towel-lined plate to absorb excess oil.
8. Drizzle the finished fritters with 1/4 cup extra virgin olive oil for added flavor before serving.
Key to their appeal, these fritters boast a satisfying crunch that yields to the mushrooms’ umami richness, making them ideal for pairing with a zesty aioli or as a standout hors d’oeuvre at your next dinner party.
Chanterelle Mushroom and Potato Gratin
Heirloom chanterelle mushrooms, with their golden hue and delicate apricot aroma, meet creamy potatoes in this sophisticated gratin that celebrates autumn’s bounty. This dish transforms simple ingredients into an elegant centerpiece perfect for cozy dinners or holiday gatherings.
Ingredients
– 1.5 lbs Yukon Gold potatoes, sliced 1/8-inch thick (I find their buttery texture essential)
– 12 oz fresh chanterelle mushrooms, brushed clean and sliced (their floral notes elevate the dish)
– 2 cups heavy cream (use the highest quality you can find for ultimate richness)
– 1 cup grated Gruyère cheese (this nutty Swiss variety melts beautifully)
– 3 cloves garlic, minced (freshly minced releases the most flavor)
– 2 tbsp unsalted butter (I always use European-style for its higher fat content)
– 1 tsp fresh thyme leaves (plucked from the stem right before using)
– 1/2 tsp freshly grated nutmeg (a microplane makes all the difference)
– 1/2 tsp kosher salt (it dissolves better than table salt)
– 1/4 tsp black pepper, freshly ground
Instructions
1. Preheat your oven to 375°F and butter a 2-quart baking dish with 1 tablespoon of the unsalted butter.
2. Melt the remaining 1 tablespoon of butter in a large skillet over medium heat.
3. Add the sliced chanterelle mushrooms and cook for 6-8 minutes until they release their liquid and begin to brown.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Arrange one-third of the potato slices in an even layer at the bottom of the prepared baking dish.
6. Spread half of the cooked mushroom mixture evenly over the potatoes.
7. Repeat with another layer of potatoes, then the remaining mushrooms, and finish with a final layer of potatoes.
8. In a medium saucepan, combine the heavy cream, grated nutmeg, kosher salt, and black pepper.
9. Heat the cream mixture over medium heat until it just begins to simmer, then immediately remove from heat.
10. Pour the warm cream mixture evenly over the layered potatoes and mushrooms.
11. Sprinkle the grated Gruyère cheese uniformly over the top.
12. Scatter the fresh thyme leaves over the cheese.
13. Cover the dish tightly with aluminum foil and bake for 40 minutes.
14. Remove the foil and continue baking for 20-25 minutes until the top is golden brown and the potatoes are tender when pierced with a knife.
15. Let the gratin rest for 15 minutes before serving to allow the layers to set.
Melt-in-your-mouth potatoes embrace the earthy chanterelles in each luxurious bite, while the Gruyère forms a perfectly crisp, golden crust. Serve this gratin alongside roasted chicken or as the star of a vegetarian feast—its creamy interior and aromatic depth make it unforgettable.
Savory Chanterelle Mushroom Crepes
There’s something truly magical about the marriage of delicate crepes and earthy chanterelle mushrooms that speaks to the soul of autumn cooking. This elegant dish transforms humble ingredients into a sophisticated meal perfect for brunch or a light dinner, celebrating the forest’s bounty with every savory bite.
Ingredients
– 1 cup all-purpose flour (I prefer unbleached for its subtle nuttiness)
– 2 large eggs, at room temperature for better emulsion
– 1 1/4 cups whole milk
– 3 tablespoons unsalted butter, melted and slightly cooled
– 1/4 teaspoon fine sea salt
– 8 ounces fresh chanterelle mushrooms, brushed clean (their golden trumpet shape is worth the extra cleaning effort)
– 2 tablespoons extra virgin olive oil, my go-to for sautéing
– 1 small shallot, finely minced
– 1/4 cup dry white wine
– 1/2 cup heavy cream
– 2 tablespoons fresh thyme leaves
– Freshly ground black pepper
Instructions
1. Whisk together flour, eggs, milk, 1 tablespoon melted butter, and salt in a medium bowl until smooth with no lumps.
2. Let the batter rest at room temperature for 30 minutes to allow the gluten to relax, resulting in more tender crepes.
3. Heat an 8-inch nonstick skillet over medium heat and lightly brush with remaining melted butter.
4. Pour 1/4 cup batter into the center of the skillet, immediately tilting and rotating to coat the bottom evenly.
5. Cook for 60-70 seconds until the edges lift easily and the bottom is lightly golden.
6. Flip carefully using a thin spatula and cook for another 30 seconds until set.
7. Transfer to a plate and repeat with remaining batter, stacking crepes with parchment between them.
8. Wipe the skillet clean and heat olive oil over medium-high heat.
9. Add chanterelles and cook undisturbed for 3 minutes to develop a golden sear.
10. Add shallot and cook for 2 minutes until softened and fragrant.
11. Pour in white wine, scraping up any browned bits from the pan bottom.
12. Simmer for 2 minutes until the wine reduces by half.
13. Stir in heavy cream and thyme, then simmer for 3 minutes until the sauce thickens slightly.
14. Season with black pepper and remove from heat.
15. Spoon the mushroom mixture onto the center of each crepe and fold into quarters.
16. Serve immediately while the crepes are still warm and the filling is creamy.
Soft, delicate crepes provide the perfect vehicle for the rich, earthy mushroom filling, creating a beautiful contrast in textures. The aromatic thyme and subtle wine reduction elevate this dish to restaurant-quality elegance, making it ideal for serving with a simple green salad or as part of a festive brunch spread.
Chanterelle Mushroom and Asparagus Tartine
Heralding the arrival of autumn’s bounty, this chanterelle mushroom and asparagus tartine celebrates the earthy elegance of seasonal produce with a sophisticated simplicity that feels both rustic and refined. Here, golden chanterelles meet tender asparagus spears atop crusty bread for a dish that transitions effortlessly from brunch centerpiece to elegant appetizer.
Ingredients
– 4 slices of artisanal sourdough bread (about 1-inch thick, I always look for a loaf with a crisp crust and chewy interior)
– 2 tablespoons extra virgin olive oil (my go-to for its fruity notes that complement the mushrooms beautifully)
– 1 pound fresh chanterelle mushrooms, brushed clean and sliced (their apricot-like aroma is worth the extra cleaning effort)
– 1/2 pound asparagus, tough ends snapped off and cut into 2-inch pieces
– 2 cloves garlic, minced (freshly minced makes all the difference here)
– 1/4 cup dry white wine
– 4 ounces cream cheese, at room temperature (this spreads so much easier when not cold)
– 1/4 cup grated Parmesan cheese
– 1 tablespoon fresh thyme leaves
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Arrange the sourdough slices in a single layer on the prepared baking sheet.
3. Brush both sides of each bread slice lightly with 1 tablespoon of olive oil.
4. Toast the bread in the preheated oven for 8-10 minutes until golden and crisp around the edges.
5. While bread toasts, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat.
6. Add the chanterelle mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their liquid and begin to brown.
7. Add the asparagus pieces and cook for another 3-4 minutes until bright green and tender-crisp.
8. Stir in the minced garlic and cook for 30 seconds until fragrant.
9. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
10. Cook for 2-3 minutes until the wine has mostly evaporated.
11. Remove the skillet from heat and stir in the thyme, salt, and pepper.
12. Spread 1 ounce of room temperature cream cheese evenly onto each toasted bread slice.
13. Divide the mushroom-asparagus mixture evenly among the tartines.
14. Sprinkle each tartine with 1 tablespoon of grated Parmesan cheese.
15. Return the tartines to the oven and bake for 5-7 minutes until the cheese is melted and lightly golden.
16. Let the tartines rest for 2 minutes before serving to allow the flavors to meld.
Luxuriously textured with crisp bread yielding to creamy cheese and savory vegetables, each bite offers a harmonious balance of earthy mushrooms, bright asparagus, and aromatic thyme. Serve these tartines warm alongside a simple green salad for a complete meal, or cut them into smaller pieces for an elegant passed appetizer at your next gathering.
Chanterelle Mushroom and Sage Roasted Chicken
Beneath the golden autumn sky, few dishes capture the essence of the season quite like this aromatic roasted chicken, where earthy chanterelles and fragrant sage mingle in perfect harmony. It’s a celebration of simplicity and depth, transforming humble ingredients into an elegant centerpiece that feels both rustic and refined. As the crisp air settles in, this recipe offers warmth and comfort with every savory bite.
Ingredients
– 1 whole chicken (about 4 pounds), patted dry—I find this ensures the crispiest skin
– 2 cups fresh chanterelle mushrooms, gently brushed clean to preserve their delicate texture
– 1/4 cup fresh sage leaves, roughly chopped for robust flavor
– 3 tablespoons extra virgin olive oil, my go-to for its fruity notes
– 1 teaspoon kosher salt, which I prefer for its even distribution
– 1/2 teaspoon freshly ground black pepper, adding a subtle kick
– 1 lemon, thinly sliced to infuse brightness into the dish
Instructions
1. Preheat your oven to 375°F to ensure even cooking from the start.
2. In a large bowl, combine the chanterelle mushrooms, chopped sage, olive oil, salt, and black pepper, tossing gently to coat everything evenly—this helps the flavors meld beautifully.
3. Carefully loosen the skin over the chicken breast and thighs with your fingers, creating pockets for the herb mixture.
4. Stuff the mushroom and sage mixture under the loosened skin, spreading it as evenly as possible for consistent flavor in every bite.
5. Place the lemon slices inside the chicken cavity to add a citrusy aroma as it roasts.
6. Truss the chicken legs with kitchen twine to help it cook uniformly and retain its shape.
7. Transfer the chicken to a roasting pan and roast in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F when measured with a meat thermometer at the thickest part of the thigh.
8. Tip: Let the chicken rest for 10 minutes after roasting—this allows the juices to redistribute, resulting in a more tender and flavorful bird.
9. Carve the chicken into serving pieces, spooning any pan juices over the top for added moisture.
10. Serve immediately while warm, garnished with any remaining fresh sage if desired.
Final thoughts: The chicken emerges with a crackling, golden skin and succulent meat, while the chanterelles impart a woodsy, slightly peppery depth that complements the sage’s earthy notes. For a creative twist, pair it with a simple arugula salad dressed in lemon vinaigrette to balance the richness, or serve alongside roasted root vegetables for a full autumn feast.
Conclusion
Now you have 26 delicious ways to enjoy chanterelle mushrooms! We hope this collection inspires you to try these wonderful recipes. Share your favorites in the comments below and pin this article on Pinterest to save for your next cooking adventure. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
