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8 Chanterelle Mushroom Recipes for Any Home Cook

Chanterelle Mushroom Recipes

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Have you been searching for the best chanterelle mushroom recipes you can try at home? You’re in luck! We’ve rounded up the top 8 that you can try.

1. Sautéed Garlic Mushrooms With Crispy Bacon

Prep Time

Cook Time Servings
8 mins 15 mins

4

Ingredients

  • 2 lbs. chanterelle mushrooms – sliced
  • 5 strips of bacon
  • 1 tablespoon unsalted butter
  • 2 cloves garlic – minced
  • Salt and pepper to taste
  • 2 tablespoons lemon juice
  • A few sprigs of fresh parsley

Instructions

  1. Heat a skillet over medium heat and fry the bacon strips until they’re crispy.
  2. Place the bacon strips on a paper towel to drain.
  3. Add butter to the skillet and cook for about 5 minutes over medium heat until milky white foam forms.
  4. Increase the heat to medium-high and then add the minced garlic and chanterelle mushrooms.
  5. Cook for 10 minutes until everything turns golden.
  6. Sprinkle salt, pepper, parsley, and lemon juice over the mushrooms.
  7. Garnish with the crispy bacon and serve.

2. Chanterelle Mushroom Recipes: Pasta With Prosciutto

Prep Time Cook Time Servings
8 mins 15 mins 4

Ingredients

  • 1 lb. chanterelle mushrooms – sliced
  • 1 lb. linguine pasta
  • 1 shallot – finely minced
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon sifted all-purpose flour
  • ½ cup fresh whole milk
  • 4 slices Prosciutto di Parma – roughly chopped
  • A few sprigs of parsley – finely minced

Instructions

  1. Bring a large pot of water to boil and add salt. Proceed to fold-in the pasta.
  2. Cook for about 8 minutes until it’s “al dente.”
  3. Heat a large skillet over medium heat and then add the oil and shallot. Cook until it’s golden-brown.
  4. Add mushrooms and sauté until they cook through.
  5. Season with salt and pepper, then sprinkle the flour, making sure that all the surfaces of the mushrooms are coated.
  6. Add milk, increase heat to high, and bring to a boil. Reduce heat back to medium and simmer for 4 minutes. Remove skillet from heat.
  7. In another smaller pan, add olive oil and cook the Prosciutto until crispy.
  8. Drain the pasta and add it to the mushroom sauce and toss to combine all the ingredients.
  9. Stir in the Prosciutto before seasoning with salt and pepper. Sprinkle the parsley on top of the pasta dish and serve.

3. Grilled Salmon With Sautéed Chanterelle Mushrooms

Prep Time Cook Time Servings
10 mins 35 mins 4

Ingredients

For the mushrooms:

  • 1 lb. fresh chanterelles – sliced
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons unsalted butter
  • 2 cloves of garlic – minced
  • Salt and pepper to taste
  • A few sprigs of thyme

For the salmon:

  • 1 4-lb. salmon – fillet
  • 3 tablespoons extra-virgin olive oil
  • 1 lemon – thinly sliced
  • Salt and pepper to taste
  • A few sprigs of thyme, dill, and tarragon

Instructions

  1. Heat a large skillet over medium-high heat and add oil and butter.
  2. Add the mushrooms, thyme, and minced garlic, and season with salt and pepper.
  3. Cook for five minutes until mushrooms turn golden brown, then set aside.
  4. Rub olive oil on the salmon and season it with salt and pepper. Stuff the cavity with the lemon slices, thyme, dull, and tarragon.
  5. Place the salmon on a hot grill and cook each side for about 8 minutes.
  6. Let it rest for 10 minutes before serving with the mushrooms.

4. Cream of Chanterelle Mushroom Soup

Prep Time Cook Time Servings
8 mins 25 mins 3-4

Ingredients

  • 1 lb. fresh chanterelle mushrooms – sliced
  • 4 tablespoons butter
  • ½ cup onion – minced
  • 2 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 2 cups half-and-half (whole milk and light cream)
  • 2 tablespoons white wine
  • Salt and pepper to taste
  • A few sprigs of parsley – chopped

Instructions

  1. Heat a saucepan over medium-high heat and add butter.
  2. Cook it until milky white foam forms.
  3. Add the minced onions and sauté for 2 minutes before adding the mushrooms.
  4. Sauté for 5 minutes and then add the flour. Stir to ensure that all mushroom surfaces are all coated well.
  5. Add the broth and bring to a boil. Then add the half-and-half, reduce heat, and let it simmer for 4 minutes.
  6. Add the wine, salt, and pepper, and let it continue to simmer on low for 10 minutes.
  7. Garnish with parsley and serve.

5. One-Pot Chanterelle Mushroom Chicken

Prep Time Cook Time Servings
10 mins 30 mins 4

Ingredients

  • 1 lb. fresh chanterelle mushrooms – sliced
  • 4 skin-on bone-in chicken thighs
  • Salt and pepper to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1 tablespoon sherry vinegar
  • A few sprigs of fresh parsley – chopped

Instructions

  1. Preheat the oven to 450°F.
  2. Add oil to a large skillet over medium-high heat and let it get hot.
  3. Add salt and pepper to the chicken thighs and season well before transferring them onto the hot skillet.
  4. Cook each side for 8 minutes until the skin becomes golden brown and crispy.
  5. Add the mushrooms and vinegar to the skillet and stir to coat the chanterelles in chicken fat.
  6. Season again with salt and pepper before transferring the skillet to the preheated oven.
  7. Bake for 15 minutes until the chicken thighs cook through.
  8. Garnish with parsley and serve.

6. Chanterelle Mushroom Recipes for the Best Risotto

Prep Time

Cook Time Servings
15 mins 30 mins

4

Ingredients

  • 1 lb. fresh chanterelle mushrooms – sliced
  • 4 tablespoons butter
  • 1 shallot – minced
  • 2 cloves of garlic – minced
  • 2 cups risotto rice
  • ½ cup white wine
  • ¼ cup parmesan cheese – grated
  • 1 cup sweet corn kernels
  • 5-6 cups chicken stock (or any other light stock)
  • Salt and pepper to taste
  • A few sprigs of thyme

Instructions

  1. Bring the chicken stock to a gentle simmer in a pot.
  2. Melt the butter in a large skillet over medium-high heat and add the shallot. Cook for about 4 minutes until golden brown.
  3. Add the garlic and let it cook for 30 seconds before adding the chanterelles.
  4. Season with salt and pepper and cook for 5 minutes.
  5. Add the rice and stir to mix all the ingredients. Cook for 2 minutes until the rice starts to appear a little translucent.
  6. Pour-in the white wine and stir continuously until the rice absorbs all of it.
  7. Using a ladle, add the hot stock periodically to the rice as you stir. Repeat this process, one ladle at a time, until the rice is fully cooked.
  8. Add the 2 remaining tablespoons of butter, the sweet, and the grated cheese when the rice is almost done.
  9. Stir the ingredients and add more stock to achieve a soupy consistency.
  10. Season with salt and pepper and serve.

7. Classic Beef Stew With Mushrooms

Prep Time

Cook Time Servings
20 mins 3 hr 10 mins

6

Ingredients

  • 1 lb. fresh chanterelle mushrooms – sliced
  • 3 lbs. beef chuck – diced
  • 1 onion – roughly chopped
  • 4 carrots – 3 cut into half-inch pieces; 1 roughly chopped
  • 4 celery stalks – 3 cut into half-inch pieces; 1 roughly chopped
  • 1 tablespoon tomato paste
  • 1 cup red wine
  • ½ cup all-purpose flour
  • 1½ lbs. russet potatoes – peeled and diced into 1-inch cubes
  • 4 cups beef stock
  • 4 tablespoons unsalted butter
  • 6 tablespoons extra-virgin olive oil
  • A few sprigs of parsley
  • A few sprigs of fresh thyme
  • Salt and pepper to taste

Instructions

For the beef:

  1. Heat 2 tablespoons of oil in a Dutch oven crockpot over medium-high heat.
  2. Season the beef chunks with salt and pepper before adding them to the pot. Cook them in batches, ensuring that all sides are browned. Add more oil as required.
  3. Transfer the browned beef chunks to a bowl and add 2 more tablespoons of oil to the crockpot. Reduce the heat to medium.
  4. Add the onions, roughly chopped carrots, and celery, and cook them for about 5 minutes until they soften. Move them to one side of the pot.
  5. Add the tomato paste to the empty side and cook it for about 2 minutes until it darkens.
  6. Add the red wine and stir. Bring it to a boil and return the beef chunks to the pot.
  7. Add the thyme, cover the pot, and let it simmer on low heat for 2 hours until the beef is tender.
  8. Set a colander over a large bowl and strain the contents of the pot. Reserve a little cooking liquid (about half a cup) to use for the mushrooms and leave the rest to stand for a few minutes. Skim off the fat on the liquid surface before returning the liquid to the pot.
  9. Add the potatoes and the remaining carrots, and celery, and bring them to a boil. Then reduce the heat to low and let them simmer for 20 minutes until the vegetables become tender.

For the mushrooms:

  1. In the meantime, heat another large skillet over medium-high heat and add 2 tablespoons of oil.
  2. Add the chanterelle mushrooms and cook them for 10 minutes until they turn brown and release their juices.
  3. Pour out any juices and season with salt and pepper before removing them from the heat and setting aside.
  4. In a separate saucepan, melt the butter over medium-low heat and add in the flour while whisking. Don’t let it brown.
  5. Add the cooking liquid you had reserved earlier. Stir, reduce the heat to low and let it simmer for 5 minutes until it thickens.

The assembly:

  1. Add the cooked mushrooms to the already-simmering beef stew and cook for an additional 5 minutes to allow the flavors to marry.
  2. Season with salt and pepper, and garnish with parsley.
  3. Serve with rice or any other starch accompaniment of your choice.

8. Chanterelles on Toast

Prep Time Cook Time Servings
8 mins 20 mins 4

Ingredients

  • 1 lb. fresh chanterelle mushrooms – sliced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons sherry vinegar
  • 1 cup vegetable stock
  • A few sprigs of rosemary
  • A few sprigs of parsley
  • A few sprigs of fresh thyme
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste
  • 4 slices of toast
  • ¼ cup parmesan cheese – grated

Instructions

  1. Heat a large skillet over medium-high heat before adding oil. Once the oil is hot enough, add the chanterelle mushrooms and cook for 4 minutes.
  2. Add the lemon juice and vinegar and cook them down until they’re fully reduced.
  3. Add the rosemary, parsley, thyme, and butter and use a wooden spoon to mix the ingredients. Cook for 2 more minutes
  4. Remove the skillet from the heat, season with salt and pepper, and spread the mushrooms over the slices of toast.
  5. Garnish with the grated cheese and enjoy.

Chanterelle Mushroom Recipes for Gourmet Meals in the Comfort of Your Home

There you have it – the best chanterelle mushroom recipes to try at home. They will no doubt be a treat for your taste buds.   Le me know if you have any favorite chanterelle mushroom recipes of your own in the comments section!

Are you on the hunt for the best dried mushroom? Check out our article for everything you need to know about dried mushrooms.

jay

jay

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