If you've managed to get your hands on these wild mushrooms and aren't sure how to cook them or you're just craving something really tasty for dinner, I gathered these delicious chanterelle mushroom recipes from my fellow chef bloggers, that are carefully developed to honor their unique taste and texture.
As long as I can find chanterelles, my family and I are digging into this chanterelle and bison pasta as much as possible! You'll also find other savory chanterelle recipes like risotto, simple sautéed style, a stew and even wild mushroom salt. Sound interesting?
These recipes are mostly easy, perfect for both newbies and experienced cooks; and all delicious!
Because they grow in my area, I pick them up from local markets where they are usually frozen or dried. I'm not brave enough to go foraging for them myself; I leave it up to the experienced mushroom pickers.
While I much prefer the taste and texture of fresh or frozen chanterelles, you can easily use dried chanterelle mushrooms in these recipes by simply rehydrating them. Sometimes it's just easier to find these mushrooms in dried form due to the rarity of them, so I'll go over how to do that here.
I'll also talk about how to clean and store them and where they grow in the wild so you know everything there is to know about these golden, earthy mushrooms.
Enjoy!
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What Are Chanterelles?
Chanterelles are prized, wild, edible mushrooms that have a firm texture and rich flavor. The golden chanterelle is the most popular type, which grows in forests near trees. When it comes to chefs' pick of mushrooms, they can be right up there with truffles and morels.
They are known for having false gills that run down the stem; they resemble gills but are not thin, separate blades like normal mushroom gills.
Picking Season
They're in season at different times, depending on the location:
- East Coast - summertime
- Mid West - late June up to October, especially July and August
- California + Pacific Northwest - from fall to spring
- Canada - midsummer through fall
Chanterelle Mushroom Recipes
Chanterelle Mushroom FAQS
They grow in both deciduous and coniferous forests near water sources throughout the United States, Canada, Europe, Africa and even Australia. Some trees to look out for are beech, oak, maple, birch, and poplar. Always ask an expert for proper chanterelle identification.
It is not recommended to eat them raw because they may cause stomach upset.
First of all, you need to remove the dirt by rinsing them in the sink with very low running water (a high stream can damage them). Then, use a mushroom brush to gently scrub off any remaining dirt. Give them a quick rinse and let dry on paper towels.
They can be stored in a zip-top bag in the fridge with a piece of paper towel for up to a week. To freeze them after cleaning, give them a quick dry sauté in a pan with a pinch of salt. Once cooled, spread them out on a sheet pan, give them a flash freeze, then transfer to a freezer bag and back to the freezer for up to 6 months.
First, give them a quick rinse to make sure they are clean. Then, soak them in warm water for about 30 minutes, or until they become soft. Drain the water and pat dry. Now, they are ready to use in your desired dish.
Which One Will You Pick?
Did you enjoy these 🍄🟫 chanterelle mushroom recipes? Which one was your ❤️ favorite so far? Let me know in the 📝 comments below. And please share the post!
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