Chanterelle Mushroom Recipes

Wild mushroom aficionados love golden chanterelles for their firm texture and deliciously earthy flavor. The below chanterelle recipe collection demonstrates that these delicious mushrooms have a place in almost any dish, even dessert! (Yes, really, dessert! Scroll down to see the recipe).

Our executive chef has also created several delicious professional mushroom recipes.

Dried Chanterelle Mushrooms are available year round, but we also sell Fresh Chanterelle Mushrooms, Black Trumpet Mushrooms (a version of Chanterelle) and Fresh Yellowfoot Chanterelles (which will also work for many of these recipes) when they’re in season.

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Chanterelle Mushroom Recipes

Shari’s Mushroom Quiche
Savory Chanterelle Frittata
CD’s Chanterelles Breakfast
Chanterelle Havarti Omelet
Quick Family Meal from the Woods
Chanterelle Hash with or without SPAM
Chanterelle Slow-Scrambled
Eggs with Truffle Oil

Swedish Chanterelles
Chanterelle and Scallop Tortillas
Chanterelle and Leek Tart
Rustic Chanterelle, Bacon, and Roquefort Tart
Chanterelle Mushroom and Goat Cheese Bruschette
Foie Gras Creme Brulee with Chantrelle Corn Goulash
Chanterelle Mushroom Hash on Grilled Polenta Triangles
Chanterelle and Roasted Hazelnut Cream
Chanterelle and Leek Phyllo Cups
Chanterelle Mousse with Goat Cheese Sauce
Savory Chanterelles Appetizer
"Easy Does It" Chanterelles on Toast
’Shroom Cups
Spring Rolls
Chanterelle Lettuce Wraps
Chanterelle Bruschetta
Chanterelle Bruschetta 2
Creamy Golden Chanterelle Mushroom and Leek Soup
Sicilian Chanterelle and Salmon Stew
Chanterelle & Pumpkin Soup
Chanterelle Mushroom Corn Chowder
Chanterelle Tempura Soba
Dutch Oven Tennessee Hillbilly Mushroom Soup
Chanterelle & Onion Beef Stew
Savory Chanterelle Budino and Chanterelle-Walnut Pate over Mixed Baby Salad Greens
Chanterelle Squid Salad
Sweet and Smoky Chanterelle Mushroom Vidalia Risotto
Sweet and Smoky Chanterelle Mushroom Vidalia Risotto
Lobster Chanterelle Pasta
Cholesterol Surprise
Chanterelles with Farfalle
Cheesy Chanterelles with Whole Wheat Pasta
Easy Dungeness Crab & Chanterelle Risotto
Mushroom Lasagna
Pepper encrusted Filet Mignon with a Chanterelle Mushroom Sauce served over Chanterelle Mushroom Risotto
Chanterelle & Sirloin Tossed Pasta
Braised Rabbit Ravioli with Caramelized Shallot & Chanterelle Jus
Chanterelle al’Pomodoro
Chanterelle, Sweet Potato & 3-Cheese Pizza
Chanterelle Mushroom Pizza
Grilled Flatbread with Chanterelles, Figs and Proscuitto
Rye-Crusted Whitefish Fillets with Chanterelle & Cherry Tomato Topping
Chanterelle & Scallop Stir-Fry
Chanterelle & Scallop Tortillas
Hemingway’s Halibut & Lobster with Vanilla & Sweet Corn
Roasted Monkfish with Leeks, Chanterelles & Ginger
Chanterelles & Shrimp in Cream with Sautéed Figs & Fresh Thyme
Sear Roasted Halibut & Chanterelle Mushroom Butter Wrapped in Rice Paper
Parmesan Crusted Pacific Halibut with Chanterelle & Sweet Corn Succotash
Grilled Alaskan Salmon with Chanterelle Puree & Lemon Scented Sautéed Chanterelles
Blue Tooth grilled wild Salmon steak with Chanterelles mushrooms & Roquefort Cheese Cream
Cornish Game Hens in Chanterelle White Wine Sauce
Chanterelle-Sweet Potato and Chicken Hash
Chicken with Goat Cheese & Mushroom Cream Sauce
Roasted Chicken with Chanterelles
Chanterelle Sausage
Pan Seared Chanterelles Crusted Chicken Breast Topped with Caramelized Shallots, Chanterelles & Pears
Bison Burgers with Chanterelle Mushrooms
Venison & Black Chanterelle Whiskey Cream Sauce
Chanterelle & Green Corn Tamalon
Chanterelles Shahi Qorma
Chanterelle & Fresh Mozzarella Stuffed Squash Blossoms with Tomato & Fire Roasted Pepper Coulis
Confit of Chanterelle Mushrooms
Sautéed Asparagus with Mushrooms
Summer Squash & Chanterelles
Chanterelle Stuffed Yellow Bell Peppers
Chanterelle Leek Stuffing
Chanterelle-Huckleberry Stuffing Cups
Calico Chanterelle Cornbread
Chanterelle Zucchini Boats
Candied Chanterelles in Apricot, Bruleed Goat Cheese, Crunchy Hazelnuts & Salted Hazelnut Ice Cream


Chanterelle Mushroom Recipes

Shari’s Mushroom Quiche
by Rodrigo Donadi

# 1

1 (8 ounce) Crescent Roll Refrigerated Dough Roll
2 Tablespoons of Olive Oil
2 shallots, sliced
1 lbs. of Chanterelle mushrooms, roughly sliced
Salt and (I prefer) freshly ground pepper
1/2 cup of milk
1/2 cup of heavy cream
3 large eggs
Pinch of (I prefer) fresh grated nutmeg
1 cup of Gruyere Cheese, grated
1/2 cup of Swiss Cheese, grated
(or you can use all Swiss Cheese)

Preheat your oven to 350 degrees.
In a 9-inch pie baking dish, coat with non-stick spray or butter and arrange crescent roll triangles in a circle, with the tip part hung over the rim of the pie plate about 1-1/2 to 2 inches and press the dough onto the bottom and sides of the pie backing dish to fill in any gaps. (After you pour the quiche mixture into the non-prebacked dough, you will be folding the points of the dough that are hanging over the edge back in over the edge of the filling, trying to make a nice edge.)

Over moderate heat, using the olive oil in a skillet (preferably non-stick), add the shallots and sauté about 1 minute. Add the Chanterelle mushrooms and season with salt and pepper. This will help the mushrooms release their moisture as you want to render that moisture out. Remember to stir frequently. Took about 8 minutes or so to evaporate the moisture. Your mushrooms should be moderately browned. Taste test your mushrooms so they do not get tough or rubbery.

While your sautéing, in a separate bowl, gently whisk only your eggs to a frothy mix. Then, combine all ingredients and stir everything thoroughly. Pour mixture into pie baking dish. Back at 350 degrees for 30 to 35 minutes, until center of quiche feels firm to the touch. Cool for about 10 minutes before serving. Enjoy!

Savory Chanterelle Frittata
by Jennifer Goudeau

# 2

6 Eggs 1 Whole onion
1lb of Chanterelles
2 Large Tomatoes
1/4 Cup of Green Olives W/Pimento
1/2 Cup Sharp White Cheddar Cheese
2T Olive Oil
Salt and Pepper to taste
Heat oven to 350 degrees

Heat Olive Oil in large skillet over medium heat. Add sliced onion and sauté until onions are clear. Slice Chanterelles and remove caps. Add to onions and continue to sauté until Chanterelles are tender. Beat 6 eggs and add salt and pepper to the eggs. Add beaten eggs to the skillet covering the onions and Chanterelles. Add diced tomatoes and sliced olives with pimento into the eggs. Once the eggs begin to come together and pull from the sides, but are still runny in the middle, remove from the stove. Cover with shredded Cheddar and place into your heated oven. Cook for 15 to 20 minutes until golden brown and the eggs are completely cooked and the cheese is melted. Perfect for a hearty brunch dish or even dinner.


# 3


Chanterelle Havarti Omelet
by Beth Kehl

# 4

Chanterelle Mushrooms ­ chopped or sliced, amount is whatever happen to pop up in your backyard that you never knew existed and that your neighbor whom is an avid mushroom hunter wishes he had in his own yard.

Butter ­ tablespoon or so
Sweet onion ­ handful, chopped
Roasted chopped garlic ­ to your tasting
Eggs ­ whipped with fork and however many you need
Havarti cheese ­ yum and you guessed it grate however much you want to eat.

Melt butter on low, saute onion, add chanterelles and garlic. Saute a little longer. Remove from skillet. Add eggs to slightly set for omelet. Add havarte and mixture from saute to omelet half and finish cooking with a lid on low heat. Flip half over to top and serve on plate. Gobble. Yum.

Quick Family Meal from the Woods
by Shauna

# 5

3 slices of bacon
About 15 chanterelle mushrooms
Sharp Cheddar Cheese (Grated)
6 Eggs

First fry the Chanterelles at a medium heat until all of the water has evaporated then set the mushrooms to the side. Fry the bacon and chop it into quarter sized pieces, do not drain the grease. Put mushrooms that you set aside earlier back into the pan with the bacon and bacon grease add eggs and grated cheddar cheese. Mix it all together and cook it until the eggs are firm. Season with salt, pepper and hot wing sauce to taste. You can also add some frozen vegetables to this to make it a bit healthier.

Chanterelle Hash with or without SPAM
by David Sacks

# 6

1 12 oz tin of Spam with Bacon diced (optional)
1 cup cleaned diced chanterelles ( fresh or reconstituted)
2 cups diced Yukon Gold potato
1 red bell pepper diced
1 green bell pepper diced
1 medium onion diced
1 tablespoon tomato paste
canola oil
salt and pepper

Add 2 tablespoons canola oil to large skillet, if using Spam add and fry until browned. Remove and reserve. Remove all but 2 tablespoons of oil. If omitting Spam, add 2 tablespoons of canola oil, add chanterelles and cook until tender and slightly browned. Remove and reserve chanterelles. Add onion, and cook until slightly browned. Add potatoes, cook until tender and slightly browned. Add bell peppers, cook until tender. Season generously to taste with salt and pepper. Return chanterelles to skillet, stir to combine, add tomato paste. Stir until well mixed and heated through. If desired, you can make a well or depression in the potato mixture, crack an egg into it, cover and heat until cooked.

Chanterelle Slow-Scrambled Eggs with Truffle Oil
by Claire

# 7

Chanterelles are so wonderfully earthy, yet delicate, that they are best showcased on their own, matched with their favorite complements of butter, white wine, and thyme. Slow-cooked scrambled eggs make a rich, silky base for the mushrooms, and a sprinkle of white truffle oil make the dish appropriate for a either a weekend brunch with the paper or an elegant supper.

Makes 2 servings
½ lb. chanterelle mushrooms, whole, cleaned
½ c. white wine
½ c. low-sodium chicken broth
4 sprigs fresh thyme, leaves removed
1 shallot, minced
6 eggs
¼ c. heavy cream
4 tbsp. good-quality butter, divided
salt and white pepper, to taste
optional: white truffle oil, for garnish

1. Prepare the mushrooms: Melt 2 tbsp. butter in a skillet over medium-high heat. Add shallot to melted butter, sauté until shallot is tender. Add mushrooms to pan, stir to coat in butter. Add white wine and shallots, simmer until liquid has almost entirely reduced and mushrooms are tender. Add the thyme leaves and sauté another minute or two. Season with salt and white pepper. Remove from heat, set aside.

2. Prepare the eggs: Using a double boiler, bring water in the bottom pot to a simmer. Crack the eggs into the top pot (off the heat) and whisk. Season generously with salt and white pepper. Place the top pot with the eggs onto the bottom pot of simmering water. Stir eggs constantly with a wooden spoon until small curds begin to appear, about 5-10 minutes. When curds appear, remove top pot from heat. Whisk the eggs until they are thick, then whisk in the remaining 2 tbsp. of butter, which should make the eggs smooth. Add cream 1 tbsp. at a time, whisking constantly. Eggs should be very thick and creamy; if they are runny, return the top pot to heat briefly and stir with wooden spoon until eggs have thickened.

3. Serve: Divide the eggs between two plates. Divide chanterelles between the two, covering the eggs and pouring any excess juice/sauce over the top. Sprinkle with white truffle oil, if desired. Serve with crusty white bread and a piping hot latte for breakfast, or with an arugula salad and a glass of white wine for a simple dinner.

Swedish Chanterelles
by Sandra L. Venegoni

# 8

In Sweden they are "Kantareller" and served on lightly toasted white bread.

Clean mushrooms and trim off ends. Saute the mushrooms in butter for about 10 minutes. Lightly salt. Served on lightly buttered and toasted white bread. Amen! That’s all there is and they are delicious. I just returned from Sweden and had about 5 of these during our month long trip.

Chanterelle and Scallop Tortillas
by Eugenia Bone

# 9

We like to hand these tortillas around in a bit of wax or deli paper. Great with a cold Fat Tire.

Serves 4 as an appetizer (2 per person)

6 diver scallops
1 tablespoon salt
2 tablespoons minced white onion
Juice from ½ lemon
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
3 tablespoons unsalted butter
½ lb chanterelles, split (large mushrooms should be quartered)
8 mini white corn tortillas (about 3 inches in diameter
4 tablespoons corn oil
Truffle oil to taste

Place 1 tablespoon of salt in a bowl with 6 cups of water. Add the scallops and let them sit in the fridge overnight. Drain the scallops. Place the scallops in a bowl of cold water and let rest for about 2 hours. Drain the scallops again and place in a food grade baggie with the lemon juice, tarragon, onion, olive oil and black pepper to taste. Refrigerate for a few hours.

Heat two tablespoons of butter in a small non-stick pan. Add the chanterelles and cook until they release their liquor, about 5 minutes. Continue cooking until the liquor has almost evaporated – a few tablespoons in the bottom of the pan is good ­ about 3 minutes. Add salt to taste.

Remove the scallops from the marinade and chop into bite-sized pieces. Heat the remaining tablespoon of butter in a small non-stick skillet. Add the scallops and saute until they are opaque, about 4 minutes. Check the seasoning.

Heat the corn oil in a medium-sized non-stick skillet and, using tongs, add the tortillas, frying gently until they are pliable ­ about 30 seconds. Pat dry with paper towels.

To serve, place a tablespoon of scallops and a tablespoon of chanterelles in the middle of each tortilla. Drizzle a bit of truffle oil on top, and fold the tortilla in half. Serve immediately.

Chanterelle and Leek Tart
by Diane Nemitz

# 10

One 9-inch pastry shell
4 tablespoons butter
1/2 lb. fresh chanterelle mushrooms
one leek, white and light green parts, cleaned and thinly sliced
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
salt and pepper to taste
3/4 cup shredded Gruyere cheese

Preheat oven to 375 deg.
Place pastry in pie pan or tart pan and prick all over with fork. Bake for 12 minutes and remove from oven. Do not turn oven off.Melt butter in medium skillet and add mushrooms and leeks. Saute over medium-low heat until leeks are softened and mushrooms have released their liquid. Add cream, thyme, salt and pepper and stir until simmering. Pour into pie shell. Sprinkle with cheese and bake for about 15-20 minutes, until lightly browned. Cool for about 15 minutes before serving.

Rustic Chanterelle, Bacon, and Roquefort Tart
by Sally Sibthorpe

# 11

1 1/4 cup flour
1/4 teaspoon salt
1/8 teaspoon baking powder
1/4 cup cream cheese, cold
1 egg yolk
1 tablespoon very cold water
1 1/2 teaspoons cider vinegar

3 thick slices bacon, chopped
3/4 cup thinly sliced scallions
1 garlic clove, minced
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme leaves
1 1/4 pound chanterelles, thinly sliced
3 tablespoons sun-dried tomatoes in oil, drained and chopped
2 tablespoons merlot
4 ounces Roquefort cheese, crumbled

Pastry – Place flour, salt, baking powder, cream cheese, egg yolk, water and vinegar in a food processor. Process until a smooth dough forms. Remove from food processor and slip into a food storage bag. Refrigerate for 30 minutes.

Filling ­ In a large skillet over medium heat, cook the bacon. Add the green onions, mushrooms and garlic. Sauté for 3 minutes, or until mushrooms start to soften. Stir in sage, thyme, sun dried tomatoes, and merlot. Continue to cook, stirring, for 2 minutes more. Remove from heat and let cool to room temperature.

Preheat an oven to 400°F.

On a floured surface, roll out the dough into a 12-inch round. Place on an ungreased baking sheet. Spread the mushroom mixture over the dough, leaving a 1 1/2-inch border. Sprinkle with the Roquefort. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open.

Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the tart onto a serving plate. Cut into wedges and serve warm. Serves 6­8.

Chanterelle Mushroom and Goat Cheese Bruschette
by Kevin

# 12

All amounts are approximate and can be adjusted based on the portion size desired, type of bread available, your fondness for cheese etc.

Half a pound of chanterelle mushrooms
About a cup of goat cheese (or similar creamy, flavorful cheese), crumbled
Olive oil
A few cloves of garlic

1. Slice the baguette on the bias (i/e with your knife at a 45 degree angle to the long axis of the bread) and about ½ inch thick. Toast the pieces until lightly browned.
2. In a large mixing bowl, combine chanterelles, goat cheese, and rosemary. Add enough oil to coat and season with salt and pepper to taste.
3. Take a toast round and rub one side with a peeled clove of garlic and place on a baking sheet, garlic side up. Repeat with remaining baguette pieces.
4. On each garlicked baguette piece, spoon some of the mushroom mixture.
5. Pop the baking sheet under the broiler (or just in the toaster oven) for five to ten minutes depending on how powerful your broiler/toaster is. The only thing to be careful of is scorching the edges of the toast.
6. Stuff your face or the faces of your friends.

If you really want to go wild, before you put the bruschette in the toaster, drizzle them with white truffle oil. Truffle oil can run on the expensive side, but you won’t believe how well it goes with mushrooms.

Foie Gras Creme Brulee with Chantrelle Corn Goulash
by Andrae Bopp

# 13

Chanterelle Corn Goulash

Garlic, very small chop
Shallot, very small chopped
Chicken stock
Fresh corn cut off cob
Chanterelles, rinsed and cut small
Hot paprika
creme fraiche
Lemon juice
Rosemary, chopped fine
Thyme chopped fine

Saute garlic and shallots in browned butter, add the chanterelles, saute about 1-2 minutes. Add chicken stock to cover. Season, heavy with salt and pepper. Bring to a boil, strain immediately. Reduce liquid. Saute corn in the brown butter until it starts to color a little. After the sauce reduces, add hot paprika, creme fraiche, lemon juice, corn and chanterelles. Season and add herbs. Hold and cool.

Foie Gras Creme Brulee

2 cups cream
5 egg yolks
4 oz foie gras, cleaned

Preheat oven to 325. Simmer cream in saucepan and add foie gras. Remove from heat, puree and pass through a fine chinois. Add egg yolks and season with salt and white pepper. Pour into 2 oz ramekins, put in a 2 inch hotel pan and add hot water to half way up the sides. Cover with foil and bake for about 20 minutes or until set. Remove, uncover and let set to cool.

Makes about 12 2 oz servings.

To serve reheat the goulash and spoon atop the brulee that has been warmed up in a water bath.

Chanterelle Mushroom Hash on Grilled Polenta Triangles
by Wine Imbiber

# 14

For the grilled polenta triangles:
2 cups whole milk
1-1/2 teaspoons salt
1/2 teaspoon fresh sage, minced (or 1/4 teaspoon dried)
1 teaspoon fresh rosemary, minced (or 1/2 teaspoon dried)
4-1/2 cups chicken broth
1 tablespoon olive oil (plus more for brushing later)
2 cups polenta or coarsely ground yellow cornmeal

Line a 10 x 15 inch jelly-roll or other similar-sized pan with plastic wrap. Stir together all of the ingredients (except the polenta) in a 4-quart saucepan over medium-high heat and bring to a boil. Reduce heat to low and gradually sprinkle in the cornmeal, stirring constantly with a wire whisk or spoon, to prevent lumps from forming.

Cook 5 to 8 minutes until mixture thickens and all of the liquid is absorbed. Transfer the mixture into the plastic-lined pan with a rubber spatula. Even out the polenta by repeatedly dipping the spatula in very hot water and spreading it to the edges of the pan. Cover the pan with a clean dish towel and set aside to set and firm for 1 hour (or up to 24 hours in the refrigerator).

When ready to serve, remove the polenta from the pan. Cut it lengthwise into thirds, then crosswise into 4 square pieces. Cut each square into 4 triangles, creating 48 triangles total. Brush the tops of the triangles with olive oil. Preheat a grill pan to high heat. (I like to use a pan with ridges­it produces appetizing grill marks on the polenta triangles). Brush the pan with olive oil. Grill the triangles (bottom-sides first) until nicely browned (or grill marks form). Then flip them and do the same to the other sides. (Alternatively, you could place all of the triangles on a cookie sheet and broil them in the oven). Transfer the grilled triangles to a cookie sheet and set aside.

For the chanterelle mushroom hash:
2 tablespoons butter or olive oil
1/4 cup white onion, minced
1/4 cup shallots, minced
6 cups fresh chanterelle mushrooms, chopped
1/4 cup wine (Marsala, Madeira, sherry or any white will work well)
1 large garlic clove, minced
1/4 cup sour cream or heavy whipping cream
1 teaspoon fresh herbs, minced (rosemary and tarragon work well)
1/2 teaspoon fresh lemon peel, grated
Salt and pepper to taste

Heat the butter or oil in a large sauté pan over medium-high heat. Add the onions and shallots and sauté a minute or two. Add the chanterelles and wine and continue sautéeing until the mushrooms begin to brown (about 5 minutes). Stir in the garlic and sauté another minute. Turn the heat to low and stir in the remaining ingredients. Keep warm until assembly.

For assembling and garnishing:
1/2 to 1 pound mild white cheese, shredded (Fontina and Havarti work well)
1/2 cup freshly grated Parmesan cheese
1/2 cup flat leaf parsley, chopped
1/2 cup fresh tomatoes, seeds and core removed and finely diced

Preheat broiler. Place desired amount of shredded cheese on tops of triangles. Broil until just melted, being careful not to burn.

For each serving, place 4 of the triangles on a plate (be as artistic or rustic as you like!). Spoon the chanterelle hash on top of the grilled polenta triangles and top with a sprinkling of the grated parmesan cheese.

Finish off the top of the hash with a sprinkling of the chopped parsley and diced tomatoes, scattering more around the perimeter of the polenta triangles. Ready to serve!

Chanterelle and Roasted Hazelnut Cream
by Brian B

# 15

chop mushrooms and hazelnuts to desired size (good to do some precooking on the hazelnuts)

Mix heavy cream, and grated paremsean cheese (or guda), and garlic in a saucepan on medium heat..adding a small amount of chicken stock, but not much.

when the cream is thick, add mushrooms and hazelnuts, minced scallions, and some yellow corn and black pepper.

one of our favorites. can be used as a topping for a meat dish, with pasta, or just eaten with crackers or bread and a nice wine, freezes nicely as well.

it is great to premake the mixture...and then take it foraging with you…then add the mushrooms after you pick at camp! instant gratification!

Chanterelle and Leek Phyllo Cups
by Lorilyn Tenney

# 16

2 cups chanterelle mushrooms, chopped
1/4 cup leeks, sliced lengthwise & thinly sliced (white part only)
2 tablespoons butter
1/8 teaspoon salt
1/4 cup white wine
8 ounces mascarpone cheese
8 ounces cream cheese
1 teaspoon garlic powder
2 cups cooked chicken, shredded
2 tablespoons fresh cilantro, chopped
8 ounces phyllo dough
1/2-3/4 cup plain breadcrumbs

Preheat oven to 350 degrees.

Saute mushrooms, leeks & salt in butter until softened.

Add white wine & simmer until liquid is absorbed.

In mixer bowl with wire whip attachment or by hand, combine mascarpone, cream cheese & garlic powder.

Stir in shredded chicken & cilantro.

Lay unrolled stack of phyllo sheets on flat surface, cover with large piece of saran wrap or parchment paper & then cover with damp kitchen towel.

Remove one phyllo sheet to a flat surface & spray lightly with non-stick cooking spray. Sprinkle with about 1 teaspoon bread crumbs. Remove second sheet, lay over the first sheet, spray & sprinkle with bread crumbs. Repeat til you have 5 sheets total. (Re-cover the rest of the sheets each time to keep from drying out, but make sure to not get them wet with the damp towel).

Using knife or pizza cutter, cut stack of layered sheets into 6 squares. Lay one stack of squares into a muffin cup, gently pushing down in the middle & around the sides. Repeat with remainder of squares.

Repeat steps 3 & 4 until all of the phyllo sheets have been used.

Fill each cup about 2/3 full with chicken & cheese mixture.

Fill cups the last third with mushroom & leek mixture.

Sprinkle the top of each cup with remaining breadcrumbs.

Bake uncovered at 350 degrees for 25-30 minutes.

Cool for 5 minutes before removing from muffin tin.

Yield: 12 phyllo cups
Prep time: 30 minutes
Cook time: 25 minutes

Chanterelle Mousse with Goat Cheese Sauce
by Sandi Lanson

# 17

Recipe: Mousse
1 cup chanterelles chopped
2 Tablespoon butter
1 Tablespoon olive oil
1 small onion chopped
1 cup heavy cream
2 eggs
2 egg yolks
1 teaspoon salt
pinch black pepper

Preheat oven to 350 degrees.
Butter 6 ramekins
Melt butter with oil. Add mushrooms and onion until mushrooms are soft and onions are translucent. Add cream Gand cook until slightly thickened. Put in blender and blend until smooth. Add eggs and yolks and continue to blend.
Add salt and pepper and blend. Pour into ramekins and place ramekins in pan with hot water up to half the heightof ramekin. Put in oven and cook for 40 minutes or until a knife inserted in middle comes out clean.

Goat cheese sauce
8 oz. goat cheese, crumbled
1 cup heavy cream
1 teaspoon dijon mustard
1/4 teaspoon salt
pinch of white pepper

Put all ingredients in pan and cook over medium heat about 10 minutes, until thick.

To serve:
Take knife and go around side of each ramekin. Put plate over ramekin and turn upside down so mousse is in center of plate. Spoon goat cheese sauce over mousse.

Savory Chanterelles Appetizer
by Sheila K. Christensen

# 18

4 TB. unsalted butter
2 TB. corn oil
1 large sweet Maui onion
1 pound chanterelles, chopped
1/4 cup fresh lemon juice
3 TB. Pinot Grigio
1/4 tsp. Kosher Salt
1 tsp. fresh thyme leaves
1/4 tsp. fresh ground black pepper
1-2 small green onions, diced thinly

Begin by heating butter and oil in frying pan over medium heat. Next, add chopped onions and saute, stirring occasionally. Onions should be soft, but not browned. Add the chantrelles and lemon juice. Cook on medium heat until chanterelles are soft and have released their natural liquid. Add the Pinot Grigio, the fresh thyme and salt and pepper. Cook until liquid is nearly evaporated. Spoon into crock or deep serving dish. Garnish with diced green onions. Serve with thinly sliced pumpernickel or rye bread rounds as an appetizer.

"Easy Does It”" Chanterelles on Toast
by Anette Nordvall

# 19

This could be an appetizer or just an afternoon snack!

I know that in this case "easy does it"!

4 servings

1/2 pound of freshly picked chanterelles
butter for the pan and soft to spread
4 slices of white bread
salt and pepper

Take a nice stroll in the forest this afternoon, put your chanterelle eyes on and start reaping the fortunes... that is what I would do if I was in Sweden right now...

Clean the harvest by easy brush off any dirt and unwanted particles. Heat a pan and melt a table spoon of butter. Add about 1/2 pound of fresh chanterelles (or what you have) and let them simmer and cook out all the liquid have evaporated and savored the flavor. Lightly add salt and white pepper to taste.

Take four slices of white bread and lightly toast, cut of the edges and spread a thin layer of butter divide the chanterelles evenly over each slice.

Serves when warm with a Sauvignon Blanch I had a very nice one from Chile the other day that would blend great with this delicatessen...

’Shroom Cups
by Karen Dance

# 20


Although this recipe requires a little time up front the mushroom cups can be frozen and then popped in to the oven at party time.

’Shroom cups:
24 thin slices bread (white or whole grain)
2 tablespoons butter

Preheat the oven to 400 degrees.
Cut a 3 inch round from each bread slice.
Brush miniature muffin tins with butter.
Fit bread rounds into each and mold to make a cup.
Bake until lightly browned, about 10-12 minutes.
Let cool.

Mushroom filling:
2 tablespoons minced shallots
¼ c. butter
½ pound fresh chanterelles, finely chopped
1 teaspoon chopped fresh thyme
2 T. brandy
2 tablespoons flour
1 cup heavy cream
1 tablespoon minced chives or green onions
1 tablespoon minced parsley
½ teaspoon salt
1/8 teaspoon cayenne pepper

Saute shallots in butter for 1 minute. Stir in mushrooms and thyme and cook until all liquid has disappeared. Add the 2 T. brandy and deglaze the pan.

Stir in flour and cook for 1 to 2 minutes. Pour the cream over and stir. Bring to a simmer and stir until mixture is thick. Remove from heat, stir in the chives, parsley, salt and cayenne pepper. Let cool. You may refrigerate filling at this point.

Fill precooked bread cups with ’shroom filling. You may bake according to directions or freeze, first in the tins and then remove to a freezer container.

2 tablespoons Parmigiano Regiano
2 teaspoons parsley

Sprinkle mushroom cups with Parmigiano Regiano, and parsley. Bake @ 350 degrees for 10 minutes if thawed...15 minutes if frozen. Party on!

Spring Rolls
by Harmony Ray

# 21

1 package of Spring Rolls
1/2 cup of water to seal rolls
1 cup corn oil

Dipping Sauce: In a bowl, combine 3 tablespoons of rice vinegar, 2 teaspoons of sesame oil, and 5 tablespoons of soy sauce. Add 2 teaspoons of sesame seeds, 2 tablespoons of sliced green onions and garnish with cilantro leaves.

Filling: 1 lb. fresh chanterelles
2 carrots, shreded.
1/4 lb bean sprouts
3 green onions,sliced
1/4 cup chopped cilantro
4 chopped garlic cloves
1/2 lemon
Sea salt and freshly ground
black pepper to taste
3 tablespoon corn oil

In a heated pan, add oil and lightly sautee chanterelles and carrots for about 4 min. Add sprouts, green onions, garlic, cilantro, and lemon juice. Stir and season with salt and pepper.

Open a package of Spring Rolls and spread each skin on a board. Insert 1 tablespoon of filling to each skin. With your finger tips, wet each corner and seal in a triangular fashion.

Heat a deep frying pan and add oil to fry rolls. Fry rolls for 2 min until golden and flaky. With a slotted spoon move rolls to a platter covered with kitchen towels to absorb the extra oil.

This recipe makes aproximately 25 spring rolls. Excellent as an appetizer or for dinner. Serve with dipping sauce. ENJOY!

Chanterelle Lettuce Wraps
by Athena Russell

# 22

1 small zucchini, diced
1 small yellow squash, diced
½ lb Chanterelle mushrooms
2 tablespoons olive oil
1 (1.25 oz) pkg taco seasoning
1 (8-oz) can no-salt-added tomato sauce
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
8 romaine lettuce leaves
Toppings: diced tomato, chopped red onion, shredded Monterrey Jack cheese

Saute zucchini, squash and Chanterelles in hot oil in large nonstick skillet over medium-high heat 4 to 5 minutes or until Chanterelles soften. Stir in taco seasoning until blended; cook 1 minute.
Reduce heat to low; stir in tomato sauce and cook, stirring often, 3 to 4 minutes or until thoroughly heated. Remove from heat, stir in cilantro and lime juice. Serve mushroom mixture in romaine leaves with desired toppings. Serves 4 (2 wraps per serving).

by Hazel Hunt

# 23

olive oil
1 large onion, chopped fine
~ wine*
2 ­ "3 cloves garlic, crushed
1 pound fresh chanterelles, torn in small pieces
1 red bell pepper,chopped
1/2 can black olives, drained and chopped

6 tablespoons sun dried tomato pesto**
1 teaspoon tamari or soy sauce***
1 loaf French bread, sliced ¼-inch thick and grilled or toasted
1 cup grated parmesan cheese

**Use Chardonnay, Riesling, or Marsala.

**Substitute 1/3 cup of minced re-hydrated sun dried tomatoes if sun dried tomato pesto is unavailable.

***Find tamari at good grocery stores or in natural food stores such as Whole Foods.

Chanterelle Bruschetta
by John Porterfield

# 24

Serves four
8 and 2 Tbsp. unsalted butter, divided
1 cup Chanterelle mushrooms chopped
1 Tbsp. chopped onion
1 tsp. fresh parsley, chopped
½ tsp. fresh thyme, chopped
½ tsp. garlic powder
½ tsp. salt
1 tsp. Worcestershire sauce
½ cup Chardonnay
1 loaf of an artisan French bread

Melt 2 tablespoons of butter over medium heat in 10 to 12 inch sauté pan. Add mushrooms and onions and cook until onions become soft and translucent, about two minutes. Add herbs, garlic powder, salt and Worcestershire sauce and continue to cook, stirring occasionally, until fond appears in pan. Deglaze with wine and continue cooking until liquid has evaporated. Remove from heat and transfer to food processor. Pulse with chopping blade until contents are no larger than a grain of rice. Add stick of butter and pulse until just thoroughly blended. Remove mixture from food processor and place in small container; refrigerate.

About 20 minutes before serving, remove mushroom butter from refrigerator to soften and turn on oven broiler. Slice bread into eight pieces and spread about one tablespoon of mushroom mixture on each piece. Put on cookie sheet or broiler and broil until golden brown, about 4-5 minutes. Count on two slices per person.

The mushroom mixture is wonderful melted over steaks, chops, and asparagus.

Creamy Golden Chanterelle Mushroom and Leek Soup
by Angela Ochoa

# 25

1 1/2 lbs. Wild Golden Chanterelle Mushrooms, wiped clean with a damp towel and stems trimmed
1 leek, washed and sliced into julienned strips
1 cup sweet white onion, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red chili flakes
3 tablespoons butter
3 tablespoons olive oil
1 teaspoon ground black pepper
1 teaspoon salt
7 cups chicken broth
1 cup half and half
3 tablespoons fresh cilantro, chopped
1/4 cup white wine

1. Heat a large skillet to medium-high heat.
2. Add olive oil and butter to hot skillet.
3. Add; garlic, chanterelles, onions and leeks. Stir until well incorporated. Cook for 3 minutes, while stirring frequently.
4. Add white wine and stir. Cook for an additional 2 minutes. Remove from heat and set aside.
5. In a heavy soup pot heat to medium-low.
Pour in chicken stock, chili flakes, salt and pepper, and stir. Pour chanterelle mixture into chicken stock. Cook for 15 minutes. Stirring occasionally. 6. Puree half of soup in a food processor. *Make sure soup it’s cooled slightly before pureeing.
7. Return pureed soup to pot.
8. In a small bowl, whisk 2 tablespoons of flour with half and half, stir till well blended. Pour into soup mixture, and bring to a boil on high heat. Cook for 3 minutes. Whisking frequently. Remove from heat and serve.

Sicilian Chanterelle and Salmon Stew
by Roxanne Chan

# 26

1 pound chanterelles, cleaned and thinly sliced
2 Tbsp flour
1/2 tsp salt
1/2 tsp Italian seasoning herbs
2 Tbsp olive oil
2 cloves garlic, minced
2 shallots, minced
2 cans(14.5 ounces each) vegetable or chicken broth
2 cups fresh cooked flaked salmon
2 cups baby spinach
2 Roma tomatoes, chopped
1 can ( 15 ounces) small white beans, rinsed and drained
1/4 cup sliced pitted black olives
1/4 cup snipped flat leaf parsley
1 Tbsp capers
1 Tbsp lemon juice
1/2 tsp lemon zest
1/2 tsp ground white pepper
garnish- crumbled fresh goat cheese

In a bowl mix the chanterelles, flour, salt and herbs; mix to coat. Heat the oil in a 4 quart pan over medium high heat. Add the chanterelles, garlic and shallots. Cook, stirring, for 3 minutes. Add the broth and simmer 5 minutes, then stir in the rest of the ingredients. Cook till the spinach is wilted, 1-2 minutes. Top each serving with goat cheese. Serves 4.

Serve with crusty bread or polenta.

Chanterelle and Pumpkin Soup
by Steffen

# 27

A creamy soup with chanterelles, pumpkin, garlic, cayenne and a hint of ginger, cumin, cinnamon and allspice.


1 lb fresh chanterelles, cleaned
1 small onion, sliced
3 cloves garlic, coarsely chopped
2 tbsp butter
5 oz fresh pumpkin, cut in large cubes
1/8 tsp powdered ginger
1/8 tsp powdered cumin
1/4 tsp freshly ground black pepper
pinch of cinnamon powder
pinch of allspice
3/4 tsp salt (or to taste)
1/2 tsp cayenne pepper (or to taste)
1 quart water
2 tsp gin
1/2 cup cream
1/4 cup dry white wine


1. Set heavy pan over medium-high heat. Add butter. Brown lightly. Add onions, cook until lightly browned.

2. Add garlic and a few small and nice looking mushrooms (for garnish), cook for a few minutes until the garlic is lighty browned, too. Remove garnish mushrooms and set aside.

3. Add pumpkin cubes, chanterelles, salt, pepper and spices. Cook until pumpkin is soft. Reduce heat if necessary.

4. Add water, gin and white wine. Simmer for another 5-10 minutes.

5. Reduce heat. Blend with a stick blender until very smooth. Stir in cream.

6. Strain (very important for a smooth soup). Adjust seasoning with salt and cayenne pepper.

7. Serve with the garnish chanterelles and if you feel adventurous with a little bit of lemon balm (I love the taste!) chiffonade. Otherwise, parsley will do fine.

Preparation time ca. 60-90 minutes

Yields 4-6 servings

Chanterelle Mushroom Corn Chowder
by Michaela Rosenthal

# 28

4 cups vegetable broth
2 cups half & half
1 cup heavy cream
6 ears fresh corn, cut off cob
2 tablespoons corn oil
6 slices apple wood smoked bacon, diced
2 cups chopped yellow onion
1 cup thinly sliced celery
1-1/2 lbs yellow rose potatoes, peeled & cubed small
1/2 lb parsnips, peeled and diced small
3 tablespoons unsalted butter
6 oz fresh Chanterelle Mushrooms, sliced
2 tablespoons dry sherry
3 tablespoons chopped flat-leaf parsley
2 teaspoons fresh lemon juice

Place broth, half& half and cream in a large saucepan. Add corn kernals and simmer for 6 minutes; remove from heat and set aside.
Heat oil in a large Dutch oven or soup pot to medium and add bacon, onion and celery. Saute for 5 minutes until bacon is almost crisp. Pour off excess fat and return to medium heat. Add corn/cream mixture, potatoes and parsnips. Simmer for 15 minutes until potatoes/parsnips are tender.
Meanwhile, in a skillet, melt butter and saute mushrooms, stirring frequently untilsoft. Stir in sherry, parsley and lemon juice. Add to corn mixture, stir to combine.
*Yield 6 servings.
*To make vegetarian, omit bacon.

Chanterelle Tempura Soba
by Marc @ NoRecipes

# 29

The hot oil enriches and concentrates the flavours in the Chanterelles while the delicate batter encases them in a crisp jacket that’s neither greasy nor heavy.

The fried mushrooms are fantastic sprinkled with a bit of smoked sea salt, but I took it one step further and used them to top a steaming bowl soba noodles. The tempura adds depth to the broth and while it will loose some of its crispness, the batter soaks up the dashi giving it an effect not unlike the slice of baguette on top of French onion soup.

For Tempura
1/4 lbs Chanterelle Mushrooms
1/2 small sweet onion sliced and broken into pieces
1 handful of green beans cut into 2" lengths
1 large egg yolk
1 C ice cold water (+ a few extra TBS incase the batter is too thick)
3/4 C + 2 Tbs sifted flour put in freezer
1/2 tsp kosher salt

oil for deep frying
Smoked salt to sprinkle

For Soup
3 cups dashi
2 Tbs mirin
1 Tbs soy sauce
1 tsp sea salt (or more to taste)

1 green onion sliced thinly on the bias
a few pieces of yuzu rind

8 oz. soba noodles boiled according to package directions

The trick here is to make the broth first, then have the noodles and tempura done at exactly the same time. If the tempura sits for more than a minute after coming out of the oil, it will get soggy, if the noodles sit for more than a minute after coming out of the pot they will get soft and clump together.

First make the soup by putting the dashi, mirin, soy sauce and salt in a saucepan and bringing to a boil. Keep it warm over low heat.

Prep the Chanterelles by cleaning them thoroughly. A professional chef would shoot me if they heard me telling you to wash them, but I find these particular mushrooms to be very sandy, and there’s no better way to ruin a dish than biting into a clump of grit. I usually give them a good rinse making sure to clean out the gills then let them dry on paper towels for about an hour.

Boil some water for the noodles. Get a wire rack ready for the tempura by covering it with a layer of paper towels. Make sure you have some ice cold water on hand and that the bowl your going to mix the batter in along with the flour is nice and cold (I put them in the freezer for 10 minutes).

In a cast iron or other heavy bottomed pan, add about 1" of oil. Heat the oil until it reaches 340 degrees then quickly make the batter. For the batter, you want to whisk the egg yolk into 1 cup of ice cold water then dump it all into the cold flour then gently stir. The key here is that everything is very cold and that you don’t stir it too much (having lumps is fine). The batter should be like thin pancake batter, if it’s too thick, add a few more tablespoons of ice water.

Using chopsticks (or a fork if you must), quickly dip each mushroom in the batter shaking off the excess (remember you want a thin coat) and carefully drop into the hot oil. If the mushrooms are small, cluster a few mushrooms side­by­side in the oil so they stick together. They should be crisp and float when they are done. For the other veggies I usually throw in a few green beans along with the onions to make a thin round lattice. Sprinkle the finished tempura with sea salt.

To serve the soba, just put the noodles in 2 bowls, top with green onions, pour the soup over the noodles, then top with the tempura and yuzu rind.

Chanterelle Tempura Soba

Dutch Oven Tennessee Hillbilly Mushroom Soup
by Jay Davis

# 30

2 tbsp. olive oil
3 sm. onions, sliced finely
2 lg. carrots, quartered and sliced lengthwise
8 c. chicken stock
1/2 tsp. crushed fennel seeds
1 bay leaf
2 clove garlic, minced
2 stalks celery, sliced
1 1/2 c. tomato paste
1/4 tsp. saffron threads
1 c. green beans cut in 1 inch pieces
1/2 c. rotini
1/2 c. tortellini
1/2 c. radiatore or other sm. pasta
1/2 c. cooked or canned navy beans
1 sm. zucchini, halved lengthwise and sliced
1 1/2 c. Chanterelle mushroom, sliced
Salt and pepper
Freshly grated Parmesan cheese

In large Dutch oven, heat oil over medium heat; cook garlic, leeks, onion, celery and carrots until softened, about 5 minutes. Stir in stock, tomato paste, and fennel seeds, saffron and bay leaf. Bring to boil; reduce heat and simmer, covered, for 15 minutes.

Add green beans and tortellini; simmer uncovered, for 5 minutes.

Add rotini and radiatore; simmer for 10 minutes.

Add Romano beans and zucchini; simmer for 5 minutes.

Add mushrooms; simmer for 1 minute or until pasta and vegetables are tender.

Remove bay leaf.

Season with salt and pepper to taste and more saffron if desired.

Ladle into soup bowls and pass the Parmesan. Makes 8-10 servings.

Chanterelle and Onion Beef Stew
by Lesley Pew

# 31

2 to 4 tablespoons olive oil (truffle oil if available)
3 large Vidalia onions, chopped
4 ounces sliced fresh chanterelle mushrooms, rinsed and patted dry
1/4 cup balsamic vinegar (truffle vinegar if available) salt, to taste pepper, to taste
3 pounds beef stew meat, cut small
1/2 cup flour
4 carrots, washed, trimmed, peeled, chopped
4 stalks celery, washed, chopped
1 tablespoon chili seasoning or Jamaican jerk seasoning
1 tablespoon poultry seasoning such as Bella’s or Old Bay seasoning salt, to taste pepper, to taste
1 can beef consommé or rich beef broth
1 cup homemade salsa made with tomatoes and peppers (or 1 16-ounce jar)
1/2 cup tomato sauce
Preheat oven to 350 degrees F. Heat the olive oil in a 5-quart Dutch oven. Slowly sauté the onions and the chanterelle mushrooms in the oil for about 20 minutes, stirring frequently to prevent sticking. Add the balsamic vinegar and cook over low heat until liquid is almost gone. Add a small amount of salt and pepper, if desired. Coat the stew beef in the flour, and brown in the hot oil. Add the carrots, celery, chili or Jamaican jerk seasoning, poultry seasoning, salt, pepper, consommé, salsa, and tomato sauce to the beef, onion, and chanterelle mixture. Mix well. Cover, turn to low heat, and simmer for 2 to 3 hours or until the beef is fork-tender, stirring occasionally. Serve with cooked Basmati or Jasmine rice.

Savory Chanterelle Budino and Chanterelle-Walnut Pate over Mixed Baby Salad Greens
by Barbara Lee

# 32

Chanterelles and cream have a certain fondness for each other, and play together beautifully in this recipe. The lightly apricot-scented pate spread on artisinal toast is a perfect pairing with the silky budino, and they join to provide a delight for the senses. Served atop mixed baby greens dressed in a light balsamic-Dijon vinaigrette with just a spinkle of chopped apricots (as a nod to the aroma of fresh chanterelles), you have a truly wonderful dining experience. Please enjoy!

Savory Chanterelle Budino and Chanterelle-Walnut Pate
Over Mixed Baby Salad Greens

2 tablespoons extra-virgin olive oil
6 ounces wild golden chanterelle mushrooms, cleaned and coarsely chopped
2 teaspoons chopped fresh basil leaves
1 clove fresh garlic, minced
1/2 teaspoon salt
4 large eggs
2 cups light cream
water for water bath (see directions below)

In a large skillet over medium heat, heat olive oil. Add mushrooms, basil, garlic and salt. Saute 5 minutes, stirring often. Remove from heat and allow to cool. Grease 6 ovenproof ramekins or custard cups. Divide mushroom mixture evenly on bottoms of ramekins or cups. Place ramekins in a baking dish large enough to hold them without touching each other. Preheat oven to 325F. In a medium mixing bowl, whisk eggs and cream until well blended. Pour slowly over mushrooms, giving each ramekin an equal amount of egg/cream mix. Heat a quart of water to boiling in a tea kettle or similar. Pour hot water around ramekins in dish until water level equals level of budino inside. Bake for 25 minutes, then check to see if budino is set in center. If not, bake for 5 to 10 minutes longer, checking every 5 minutes. Budino is done when sides are set and center moves ever so slightly when shaken gently. When done, remove from water bath and cool to room temperature on rack. Cover and refrigerate for 2 hours or up to 1 day before service. Serving instructions are listed after the recipe below.

Chanterelle-Walnut Pate

2-1/2 tablespoons butter
2/3 cup wild golden chanterelle mushrooms, cleaned and sliced
1/4 cup chopped shallots
1 small clove fresh garlic, minced
1/2 cup toasted walnut pieces
1 tablespoon walnut oil
1/2 teaspoon salt
1 teaspoon orange zest

In a large skillet over medium heat, melt butter. Add mushrooms, shallots and garlic. Saute 7-10 minutes, stirring often, until mix is just browning and any liquids given off have evaported. Place walnuts, oil, salt and zest in a food processor and process until a paste has formed. Add mushroom mix when it is done and blend until almost smooth. Place in a 1-1/2 cup mold or bowl and refrigerate just until cool. Serving instructions are listed below.

2 tablespoons balsamic vinegar
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped dried apricots
4 cups mixed baby salad greens
12 cocktail-size slices of assorted artisinal breads, lightly toasted

In a small mixing bowl, whisk balsamic vinegar and Dijon mustard. Slowly add olive oil, whisking constantly, until dressing is creamy. At time of service, toss dressing with apricots and greens. Divide evenly on 6 serving plate. Run a knife around edges of ramekins and invert on middle of serving plate to unmold. Spread pate on toasts and place 2 toasts on each plate. Serves 6.

Chanterelle Squid Salad
by Linda Bonwill

# 33

8 ozs Chanterelle mushrooms, cleaned olive oil enough to sautee (about 4 tbs)
garlic 4 cloves
1.5 lbs squid, cleaned and sliced in rings

1/3 C. chopped Celery
1/3 C. grape tomatoes, sliced
1/3 C. sliced black olives
1/4 C. chopped fresh parsley
salt and pepper to taste

Sautee mushrooms until soft. Place aside in bowl. Sautee squid and garlic until cooked, place in bowl.
Add all other ingredients and mix together in bowl. Chill 2 hours. Mix before serving.
Can be served as a side or on top of greens.

Chanterelle and Late Season Corn Ravioli with Brown Butter Fondue
by Phil Williams

# 34

Chanterelle and Late Season Corn Ravioli with Brown Butter Fondue

1 lb. rough chopped chanterelle mushrooms
1/2 cup raw corn cut from the cobb
2 whole shallots
tbls. fresh chives
wonton sheets
1/4 cup mascarpone cheese
1 cup heavy cream
1 lb. butter
1/4 cup fresh grated parmagianno reggiano salt and pepper as needed toasted walnuts to garnish

start by slowly browning the butter by placing it in a saucepan over medium heat. Low and slow until the butter smells roasted and nutty and turns a rich brown. Place butter in a receptacle and cool down to a solid state, whisk it occasionally while it sets to make sure all the butter solids are incorporated throughout.

while it cools make the ravioli filling. chopp one shallot and sweat in a little butter, add half the corn and 1/4 cup cream, cook for a few minutes and then add mixture to blender. Add in mascarpone and blend until smooth. saute remaining corn and chanterelle until slightly roasted then take off heat and add mascarpone mixture and fresh chopped chives, fold together and chill in refrigerator. Make placing ten or so wonton sheets down at a time and then lightly brushing the edge with water or egg wash, only one side can be washed! dry sticks to wet only. place a small spoon full of filling in the middle of the ravioli and then place another sheet over the filled one. gently press the edges to seal or crimp with a fork to seal. place on a lightly floured board and store in refrigerator til ready or freeze individually and keep in air tight bag until ready to use.

to make fondue, start with sweating the other shallot with a little butter, add the remaining cream and reduced by half. now retrieve the brown butter, now solid, and dice into cubes. Add one at a time and whisk on and off the heat until all the butter is incorperated, if too thick you can add a little warm water. to finish whisk in the parmesan cheese and hold warm.

to plate cook ravioli until they float. place a small pool of the fondue on the plate and the ravioli on top. sprinkle with toasted walnut and if you’d like a few fresh sauteed chanterelles to display the beautiful mushroom

Penne and Cheese with Mushrooms
by Rebecca Blakewood

# 35

This is a baked mac & cheese recipe starting with a basic cream sauce then dressed up with good cheese, mushrooms, and wine.

Cook 12oz. penne according to directions, drain, and set aside.
In a saucepan melt 3T butter and whisk in 3T flour; add 1.5 c cream or half and half and whisk until thickened.
Dice or shred (to help with melting) 1 c gruyere, 3T aged asiago. Add cheese, 1T powdered dried porcini mushroom (optional), and a dash each of kosher salt and grated nutmeg to the cream sauce. Stir until cheese is melted. Set cheese sauce aside.
In a skillet melt 2T butter over medium heat; saute 12oz. mushrooms (mix chanterelle with porcini and cremini in desired proportions) until tender and most of the liquid evaporates (6-8 minutes). Add 1/3c dry white wine and cook until wine is mostly evaporated.
Stir cheese sauce and mushrooms into pasta until well-coated, pour into 2-qt baking dish. Bake at 350 degrees until bubbly and edges are browned, about 30 minutes.

Sweet and Smoky Chanterelle MushroomVidalia Risotto
by Donna-Marie Ryan

# 36

This risotto is a rich, warm smoky pleasure. It combines the beautiful sweet Vidalias with the Chanterelles’ earthy, smoky and fruity flavors and compound it with the smoky cheese to give it it’s richness and great depth. The Rosemary garnish increases the sensory eating pleasure!

32 ounces chicken stock
4 pieces thick bacon
2 tablespoons olive oil
2 large Vidalia onions
2 garlic cloves
2 tablespoons butter
6 ounces fresh Chanterelle mushrooms
1 1 /2 cups Arborio rice
4 ounces Smoked Jack Cheese
1 ounce grated Asiago cheese
1 cup half and half cream
2 tablespoons fresh chopped Rosemary

Heat the chicken stock to a boil in a saucepan and keep on low on the back burner.

Cut the bacon into small pieces and heat with the oil in a large saucepan.

Clean the onions and slice into thin slices. Stack and cut them in half. Add to the bacon and stir. Mince and add the garlic. Cook until bacon is done and the onions became caramelized. This may take about 6 minutes. Remove bacon and onion mixture and place in a small dish for later.

Heat the butter in the same pan. Clean and slice the chanterelle mushrooms. Add to the pan. Allow them to cook and brown without stirring. When the chanterelles are done remove and add to the onion mixture.

Place the rice into the hot pan and sir while cooking for about three minutes until the rice is white. Add 1 1/2 cups of hot chicken stock. Stir the rice while the liquid cooks down. Keep adding the stock a cup at a time until all of it has been used.

Mix in the bacon-onion-mushroom mixture. Season to taste with salt and pepper. Cut up the Smoked Jack cheese and add that plus the Asiago to the mix. Add the cream and cook until most is absorbed and the rice is soft and creamy.

Re-season if necessary.

Serves 6-8 as a side dish. Garnish with fresh Rosemary.

Sweet and Smoky Chanterelle MushroomVidalia Risotto
by Donna-Marie Ryan

# 37

This risotto is a rich, warm smoky pleasure. It combines the beautiful sweet Vidalias with the Chanterelles’ earthy, smoky and fruity flavors and compound it with the smoky cheese to give it it’s richness and great depth. The Rosemary garnish increases the sensory eating pleasure!

32 ounces chicken stock
4 pieces thick bacon
2 tablespoons olive oil
2 large Vidalia onions
2 garlic cloves.
2 tablespoons butter
6 ounces fresh Chanterelle mushrooms
1 1 /2 cups Arborio rice
4 ounces Smoked Jack Cheese
1 ounce grated Asiago cheese
1 cup half and half cream
2 tablespoons fresh chopped Rosemary

Heat the chicken stock to a boil in a saucepan and keep on low on the back burner.

Cut the bacon into small pieces and heat with the oil in a large saucepan.

Clean the onions and slice into thin slices. Stack and cut them in half. Add to the bacon and stir. Mince and add the garlic. Cook until bacon is done and the onions became caramelized. This may take about 6 minutes. Remove bacon and onion mixture and place in a small dish for later.

Heat the butter in the same pan. Clean and slice the chanterelle mushrooms. Add to the pan. Allow them to cook and brown without stirring. When the chanterelles are done remove and add to the onion mixture.

Place the rice into the hot pan and sir while cooking for about three minutes until the rice is white. Add 1 1/2 cups of hot chicken stock. Stir the rice while the liquid cooks down. Keep adding the stock a cup at a time until all of it has been used.

Mix in the bacon-onion-mushroom mixture. Season to taste with salt and pepper. Cut up the Smoked Jack cheese and add that plus the Asiago to the mix. Add the cream and cook until most is absorbed and the rice is soft and creamy.

Re-season if necessary.

Serves 6-8 as a side dish. Garnish with fresh Rosemary.

Lobster Chanterelle Pasta
by Langdon Cook

# 38

Lobster and chanterelles pair nicely together, especially in a decadent cream sauce.

12 oz fresh fettucini
1 medium lobster (1.5 lbs)
1 lb fresh chanterelles, rough-cut
1 large shallot, diced
2-3 cloves garlic, minced
3 tbsp butter
1-2 tbsp olive oil (depending on size of lobster)
1/4 cup sherry
1 cup heavy cream
1/4 cup parmesan cheese, grated
fresh herbs, chopped (e.g. tarragon, thyme, marjoram)
parsley garnish

1. Kill lobster humanely by cleaving head down middle. Remove tail and claws and saute in butter and oil.

2. Put aside cooked tail and claws to cool before shelling, then transfer lobster-infused butter/oil to larger pan. Saute shallots for a minute or two, then add garlic and chanterelles and cook for several minutes on medium-high. Season with salt and pepper to taste. Deglaze with sherry and cook another couple minutes. Slowly stir in heavy cream, along with herbs. Simmer until desired thickness.

3. When boiled pasta is nearly done, add shelled and cut up lobster meat back into sauce. Pour sauce over pasta, sprinkle generously with parmesan (and salt, if necessary), and garnish with chopped parsley.

Cholesterol Surprise
by Phil Fagerholm

# 39

This is easy and amounts depend on how many will be eating.

Plain boiled spaghetti.

Layer of grated Greek Kasari Cheese.

Pour browned butter over to season and melt the cheese.

Top with chanterelles fried in butter with a little oregano.

Each person can decide how much of each ingredient they prefer. I fix it just for me and have no problem using anything thats left over in my next meal. This is my favorite dish.

Chanterelles with Farfalle
by Pete Hautman

# 40


1/2 pound fresh chanterelles
1 tablespoon olive oil
2 slices bacon (optional)
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
1/8 teaspoon ground chipotle pepper (optional)
¼ cup finely minced red onion
2 tablespoons water
1 tablespoon butter
¼ cup heavy cream
¾ pound farfalle (bowtie pasta)
¼ cup finely chopped parsley leaves
Parmesan reggiano (optional)

Cooking directions:

Slice chantrelles lengthwise into halves, or into quarters if they are enormous.

Heat salted water in a large pot for cooking pasta.

In a large (12 inch+) saute pan, cook bacon in olive oil until very crisp. Remove bacon from pan. Turn up heat.

When olive oil/bacon fat begins to smoke, add chanterelles to the pan. Cook on high heat (stirring no more than once or twice) for six or seven minutes, or until the mushrooms get slightly brown and crispy on the outside and smell fantastic.

Add thyme, chipotle (if using), and minced red onion. Cook for 2 minutes.

Stir in water and butter. Turn off heat and set aside.

Add pasta to boiling water and cook for two minutes less than the package suggests.

Drain pasta and add to mushrooms in saute pan. Turn heat up to high. Stir in cream and cook over high heat two or three minutes, or until the sauce thickens and coats the pasta.

Garnish with minced parsley and crumbled bacon.

Serve with grated parmesan reggiano (for those who insist on putting cheese on absolutely everything).


Cheesy Chanterelles with Whole Wheat Pasta
by Daisy Hobbs

# 41

¼ cup butter
½ cup sweet Vidalia onions
¼ cup fresh wild Chanterelle sliced mushrooms
4 T. wheat flour
1 cup chicken broth
1 cup sharp cheddar cheese
3 cups cooked whole wheat pasta

Sautee butter and onions over medium low heat until opaque and starting to brown, add chanterelle mushrooms, continue browning for 5 minutes or until mushrooms are thoroughly cooked. Separate onions and mushrooms from butter into separate dish, let all melted butter remain in pan. Slowly add flour to butter to make a rue, (add as needed to make paste). Add slowly chicken broth stirring to thin paste into sauce, continue adding water until you reach desired sauce thickness. Add cheese to sauce, stir in thoroughly, add more broth if preferred consistency is thinner.

Stir in browned onions and mushrooms and spoon over cooked whole wheat pasta.

Salt and pepper as desired. Serves 2.

Easy Dungeness Crab & Chanterelle Risotto
by Milton Tam

# 42

Simplicity rules here. With conventional recipes for risotto, you stir constantly for 20 é 30 minutes and watch the pan carefully until the broth is absorbed and the rice is cooked. Not so in this simplified recipe that uses a Japanese rice cooker! The shallots and rice are first browned in a pan with butter and then transferred to the rice cooker. As the rice cooks, the chanterelles are sautéed. When the rice cooker clicks off, the rice is returned to the pan with the chanterelles, a bit more broth added, and the rice finished by adding the crab and cheese! While the Italian tradition is not to add cheese to a risotto with seafood, I think good quality cheese, when used in moderation, adds a certain sharpness and additional flavor. Real Parmesan cheese is essential, not the stuff that comes in green cans.

1 cup rice for risotto (such as Carnaroli, Vialone Nano or Arborio)
½ cup finely chopped shallots (or onion)
4 tablespoons (½ stick) unsalted butter
8 – 10 ounces or more young, firm chanterelle mushrooms, cleaned of all forest debris and broken (not cut) into bite-sized pieces
1 large garlic clove, finely minced
1 cup good quality dry white wine
3 cups chicken stock, preferably fresh or canned
½ pound cooked Dungeness crabmeat, picked over to remove bits of shell
½ cup grated real Parmesan cheese (such as Parmigiano Reggiano)
Sea salt and freshly ground black pepper
2-3 tablespoons minced chives or Italian flat-leaf parsley

Add wine and stock to a glass or ceramic mixing bowl. Cover bowl and microwave for 3-4 minutes or until warmed, and set aside. Melt half the butter in a medium-large skillet (or shallow saucepan) over medium heat. Add shallots and gently sauté, 2-3 minutes, softening but not browning the shallots. Add rice and stir gently 2 minutes more until it is evenly blended with the butter and shallots. Transfer to a Japanese rice cooker. Ladle in the warmed stock and wine mixture, covering the rice to the depth of the first knuckle of your index finger. Place the lid on the rice cooker, plug it in, and press the switch to start the cooking cycle.

Over medium-high heat, melt the remaining butter in the same skillet used to cook the shallots and rice. Add chanterelles and garlic and sauté, covering briefly and then stirring, until their moisture completely evaporates, they are tender, and are lightly browned, ~5 minutes. Turn off the heat and set the pan aside.

When the indicator light on the rice cooker clicks off, the rice should be at or just before the al dente stage. Immediately add its contents to the sautéed mushrooms in the skillet. Stir briefly to mix in the chanterelles, return the skillet to the burner, and adjust the heat to medium. Add a ladle or so of the remaining stock-wine mixture to the skillet and stir briskly with a spoon or plastic spatula until the starch is released. Continue cooking until the rice is al dente or to your preferred stage of doneness. The finished risotto should be just creamy, and not a soupy consistency, so you may not need to use all of the remaining stock-wine mixture. When your preferred consistency is reached, lower the heat to warm and gently fold in the Parmesan cheese and crab. Wait a minute until everything is incorporated. Then season the risotto to taste with sea salt and freshly ground black pepper and spoon into warmed shallow bowls or serving plates. Sprinkle with minced chives or flat-leaf Italian parsley and serve without delay. Total cooking time ~30 minutes.

Serve with a chilled dry Riesling, viognier, or pinot gris. Makes 3-4 servings

Mushroom Lasagna
by Kate@Living the Frugal Life

# 43

This is an unusually light lasagna recipe that really highlights the flavor of fresh mushrooms. It is made in the 10″ square aluminum pan that accompanies certain brands of no-boil lasagna noodles.

3 lbs. fresh chanterelle mushrooms, cleaned and sliced
2 lbs. fresh button mushrooms, cleaned and sliced
4 tbsp. butter
6 shallots, peeled and very thinly sliced
6 cloves garlic, peeled and minced
2 tbsp. fresh sage, cleaned and minced (plus extra whole leaves for garnish)
1/2 cup heavy cream
salt and freshly ground black pepper to taste
one whole nutmeg, or part of one, for seasoning to taste
3 sheets no-boil pasta, 10" square
3/4 lb. smoked mozzarella, grated
1/2 cup grated parmesan cheese

Melt 3 tablespoons of butter in a very large pan over medium-high heat. When the foaming subsides, add the chanterelle and button mushrooms. If your pan is not large enough to hold them without crowding, work in batches. Saute the mushrooms over high heat for a few minutes, until they take on a little color. Add the sliced shallots, the minced garlic and the minced sage, and saute for two more minutes. (If working in batches, return the cooked mushrooms to the pan at this point.) Add the cream to the pan and allow it to come to a simmer. Cook it for about one minute, just until it thickens slightly. Season with salt and pepper to taste, and a small amount of freshly grated nutmeg. Place the mushroom mixture in a bowl and reserve.

Bring a large pot of water to boil. Using kitchen tongs, blanch the sheets of lasagna noodles for just two minutes and drain into a colander. Do not rinse.

Butter the lasagna pan generously with the remaining tablespoon of butter. Place one sheet of lasagna noodle on the bottom of the pan. Spoon half of the mushroom mixture evenly over the sheet, covering the mixture with half of the grated parmesan cheese, and one quarter of the smoked mozzarella. Repeat this process once and top the second layer with the third sheet of blanched lasagna noodle. Arrange whole sage leaves over the pasta sheet and add the remaining half of the smoked mozzarella on top.

Cover with aluminum foil and bake in a 325F oven for half an hour. Take the lasagna out of the oven and carefully remove the aluminum foil. Set the oven to broil and place the lasagna under the broiler for a few minutes, until it is brown and bubbly on top. Let the lasagna rest for 10 minutes and serve hot. Pass the remaining parmesan at the table.

Pepper encrusted Filet Mignon with a Chanterelle Mushroom Sauce served over Chanterelle Mushroom Risotto
by Jon Dodds

# 44


1-1/2 – Cup Arborio Rice
1/2lb chanterelle mushrooms
1 med yellow onion diced
2 Tblspn fresh parsley
1/2 cup white wine
5 cups beef stock
6 Tblspns room temp butter
2 Tblspns Olive Oil
1/2 cup Parmigiano reggiano chz

- simmer stock in sauce pan
- melt 2 TBLS butt, 2 TBLSPN olive oil
- add onions, and mushrooms cook till softened
- add Arborio rice cook till rice starts to be clear
- add wine simmer till reduced by half
-add warmed stock till it covers rice and simmer until absorbed repeat until rice reaches al dente -add a ¼ cup stock 4 tblsp butter Parmigiano chz and parsley to finish.

2 8oz Filet Mignon
1/4- Cup Black Peppercorns
4 TBLSP brandy
3 Shallots
1 Cup Diced chanterelle mushrooms
2 Cloves Garlic
1 Cup Beef Stock
1/2 – Cup Heavy Cream
2 Tblsp Butter
2 Olive Oil

- Coarse Grind Peppercorn and cover and press into filets and let stand at room temperature for 30 min -Melt Butter and Olive Oil in med Frying pan when bubbles add steak -Cook steak for 4-5 minutes and flip continue to cook until desired doneness -Remove steaks to warm plate cover with loose tin foil -Add shallots, garlic & mushrooms cook till softened then add brandy simmer till not visible -Add 1 cup beef stock simmer until reduced by 1/2 or sauce reaches desired thickness and taste then add cream.

Place steak on bed of risotto in a pasta bowl drizzle sauce over top of steak and risotto.

Chanterelle & Sirloin Tossed Pasta
by Fatima Brooks

# 45

2 TBSP butter
2 lbs. boneless beef striploins, cut into 1/4 inch strips
1/4 teaspoon crushed garlic
2 cups fresh, sliced chanterelle mushrooms
1 cup prepared demi-glace
2TBSP heavy cream
Salt and pepper to taste

Method: Heat the butter in a large skillet; Add the beef and garlic; Sear and stir for 1 minute over high heat; Add the chanterelle mushrooms; Continue cooking and stirring over medium heat for 2 minutes; Add the salt, pepper, demi-glace and heavy cream; Saute over medium heat for 5 minutes; Serve over your favorite freshly cooked hot pasta!

Braised Rabbit Ravioli with Caramelized Shallot & Chanterelle Jus
by Heather Arndt Anderson

# 46

Cut a 3-lb. rabbit into its 4 limbs and saddle, and set the loin aside (these can be browned in a pan and sliced into medallions, or used for another dish).

After a slow braise (about an hour) with onions and parsley, set it aside to cool and then pull and shred the meat. Mix with fromage blanc (or chevre or boursin), a splash of Mirabelle plum brandy and the cooked rabbit liver, and pulse a few times in the food processor to mince. Add salt and pepper, and fry some sage leaves to crumble in.

Heat up pan of butter over medium-low heat and sweat about a cup of slivered shallots until caramelized. Set aside.

While the rabbit is braising, simmer the carcass, kidneys and liver bouquet garni) (with a mirepoix and binto an unctuous stock (I added a spoonful of veal demiglace to hurry it along). After the meat has been pulled from the limbs, toss those bones into the stock pot, too.

Whip up some pasta dough (using a standard recipe – 2c flour, a half dozen egg yolks, a little olive oil), knead it for ten minutes, and after about a half hour rest, roll the pasta out into two thin sheets (or use a pasta machine). Using a 1/4c ice cream scoop (or spoon), scoop the rabbit filling onto one sheet, egg wash in between (on the ravioli edges) and top it with another sheet. Pat with your fingers to seal the ravioli, and use a round cookie cutter or glass to cut the ravioli. Let dry for about 30 minutes, then cook in boiling water until they float.

While the ravioli are drying, thinly slice a small handful of small chanterelles and gently lay them into the finished, strained stock (in a small pan over medium-high heat) to reduce into a rich jus (about 15 or 20 minutes).

To serve, nestle a warm wad of caramelized onions into a small bowl, top it with two or three of the ravioli, and ladle the piping-hot jus over the top. Top with a fried sage leaf.

Chanterelle al’Pomodoro
by Luisa

# 47

1 pound of chanterelle mushrooms
1/2 pound of cherry tomatoes
5 cloves of fresh garlic
1 tsp of crushed dried hot peppers
handful of fresh basil
1 tsp salt
1/2 tsp black pepper
1/2 pound of wheat angel hair

Boil the water for the pasta.
stir fry the chantelle mushrooms with oil and minced up garlic till the mushrooms are lightly brown.
then toss in the cherry tomatoes till it becomes gravy like.I always throw a teaspoon of sugar in the tomatoes for a sweeter taste and less acid.
throw in all the peppers and salt and basil let simmer for 20 min. Then when pasta is done mix in with the chanterelle mushrooms al’pomodoro.

Chanterelle, Sweet Potato & 3-Cheese Pizza
by Michelle Arundal

# 48


Store bought whole wheat dough.

Plus, additional unbleached all purpose flour (for kneading and shaping)

1 c chopped fresh ripe tomato
1 c steamed, peeled sweet potato
12 ounces fresh chanterelle mushrooms, thinly sliced
3 TBS olive oil
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan cheese
6 ounces chilled soft fresh goat cheese, coarsely crumbled
Sprinkle of fresh basil.

1. Puree fresh tomato and steamed sweet potato to make the base of your sauce.

2. Flour your hands and counter/or work space. Kneed and roll dough into the desired thickness for your pizza pie. (You will have enough toppings for one very large pizza or two smaller pies)

3. Heat 3 tablespoons oil in large skillet over medium-high heat.

4. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes.

5. Gently spread a layer of tomato-sweet potato puree across your dough.

6. Sprinkle dough with remaining toppings: 1/2 cup mozzarella and 1/3 cup Parmesan.

7. Top with mushrooms, then dot with goat cheese.

8. Put pizza directly onto rack in middle of the oven. Bake 8-10 minutes;

9. Sprinkle with basil.

Chanterelle Mushroom Pizza
by Joan Eitzen

# 49


2 Tbsp olive oil
3 oz shallots, thinly sliced
8 oz chanterelles
3 plum tomatoes, seeded and chopped
2 Tbsp chopped fresh thyme
2 Tbsp balsamic vinegar

1 pound homemade pizza dough, shaped into 10 inch round, baked or grilled 10 oz grated Fontina cheese
1/2 cup freshly grated parmesan cheese
fresh thyme sprigs

Preheat oven to 500 degrees. Heat olive oil in heavy large skillet over medium heat. Add shallots and sauté until tender, about four minutes. Add mushrooms and sauté just until tender, about 2 minutes. Add tomatoes, chopped thyme and vinegar and stir to coat. Remove skillet from heat. Season with salt and pepper. Place crust on pizza pan or baking sheet. Top with 3/4 of the Fontina cheese. Drain vegetable mixture and arrange on top of cheese. Top with remaining Fontina and Parmesan cheeses. Bake until cheeses melts, about 12 minutes. Cool 5 minutes and cut pizza into wedges.

Grilled Flatbread with Chanterelles, Figs and Proscuitto
by Curtis

# 50

Pizza dough (pre-made from Whole Foods or Trader Joe’s)
Olive oil
½ lb. Fresh chanterelle mushrooms
5 fresh figs, quartered
8 oz. Proscuitto, sliced
2/3 cup walnuts, chopped
8 oz. goat cheese
Salt & pepper
Red pepper flakes
Parmigiano-Reggiano, to grate
Balsamic syrup

Tear chanterelles and sauté in butter and garlic until they begin to caramelize. Add salt, pepper and red pepper flakes to taste. Set aside.

Heat barbeque to medium high heat. Roll out the dough, lightly brush with olive oil, and grill on each side until it begins to color, about 2 minutes per side.

Preheat oven to 350.

Top the flatbread with chanterelles, figs, proscuitto and walnuts. Drop small dollops of goat cheese over the bread and heat in the oven for about 10 minutes.

Finish off with freshly grated parmigiano-reggiano and drizzle with balsamic syrup.

Slice and eat!

Rye-Crusted Whitefish Fillets with Chanterelle & Cherry Tomato Topping
by Kristina

# 51


1-1/4 pound whole, skinned whitefish fillet
2/3 cup rye flour
1/2 teaspoon salt
1/4 teaspoon white pepper
1 egg plus 1 egg white
3 Tablespoons unsalted butter


1 Tablespoon unsalted butter
1 cup small chanterelle mushrooms
1 cup halved small cherry tomatoes
1 Tablespoon minced flat leaf parsley
1/4 teaspoon salt
1/4 teaspoon lemon pepper
1 Tablespoon snipped fresh chives

1. For fish: Cut fish into 4-6 serving size pieces. In a pie tin or other container, toss together the rye flour, salt, and pepper. In another container, beat together the egg and egg white. Dip fillets first into egg, then dredge in flour mixture. Heat the 3 Tablespoons butter over medium-high heat in large skillet. Add prepared fillets and cook 3-4 minutes per side, depending on thickness, or until fish is tender and coating is nicely browned.

2. While fish is cooking, prepare topping. Melt 1 Tablespoon butter in medium skillet over medium-high heat. Add mushrooms and saute for 2 minutes. Stir in cherry tomatoes, parsley, salt, and lemon pepper. Saute another minute or until tomatoes are just heated. Spoon some mixture atop each fillet and sprinkle each with some snipped chives and serve. Serves 4-6.

Chanterelle & Scallop Stir-Fry
by Dawnie2u

# 52

1 tablespoons peanut oil
1 tablespoon sesame oil
2 cloves chopped garlic
1 teaspoon chopped ginger
8 ounces chanterelle mushrooms, sliced
8 ounces fresh asparagus
8 ounces fresh large scallops, sliced horizontally
2 tablespoons oyster sauce
1/4 cup chicken stock
1/4 cup green onions, sliced
1/4 teaspoon sesame oil

Heat 1 tablespoon peanut oil and 1 tablespoon sesame oil in a wok, over high heat. Add garlic and ginger and fry for 20 seconds, being careful not to burn the garlic. Add the chanterelles and asparagus and fry about 2-3 minutes. Add scallops and fry about a minute, then add oyster sauce, stock, green onions and sesame oil and fry until sauce thickens and scallops are just tender, about 2 minutes. Serve over a mixture of steamed brown and wild rice.
Serves 2

Chanterelle & Scallop Tortillas
by Eugenia Bone

# 53

We like to hand these tortillas around in a bit of wax or deli paper. Great with a cold Fat Tire.

Serves 4 as an appetizer (2 per person)

6 diver scallops
1 tablespoon salt
2 tablespoons minced white onion
Juice from ½ lemon
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh tarragon
Salt and freshly ground black pepper
3 tablespoons unsalted butter
½ lb chanterelles, split (large mushrooms should be quartered)
8 mini white corn tortillas (about 3 inches in diameter
4 tablespoons corn oil
Truffle oil to taste

Place 1 tablespoon of salt in a bowl with 6 cups of water. Add the scallops and let them sit in the fridge overnight. Drain the scallops. Place the scallops in a bowl of cold water and let rest for about 2 hours. Drain the scallops again and place in a food grade baggie with the lemon juice, tarragon, onion, olive oil and black pepper to taste. Refrigerate for a few hours.

Heat two tablespoons of butter in a small non-stick pan. Add the chanterelles and cook until they release their liquor, about 5 minutes. Continue cooking until the liquor has almost evaporated – a few tablespoons in the bottom of the pan is good – about 3 minutes. Add salt to taste.

Remove the scallops from the marinade and chop into bite-sized pieces. Heat the remaining tablespoon of butter in a small non-stick skillet. Add the scallops and saute until they are opaque, about 4 minutes. Check the seasoning.

Heat the corn oil in a medium-sized non-stick skillet and, using tongs, add the tortillas, frying gently until they are pliable – about 30 seconds. Pat dry with paper towels.

To serve, place a tablespoon of scallops and a tablespoon of chanterelles in the middle of each tortilla. Drizzle a bit of truffle oil on top, and fold the tortilla in half.

Serve immediately.

Hemingway’s Halibut & Lobster with Vanilla & Sweet Corn
by Linda Fondulas

# 54

Serves 8

1/2 cup dry white wine
2 medium shallots, peeled and chopped
1/2 split vanilla bean
10 oz. butter, cubed
2 medium size chef potatoes, cut into small cubes
8 ears of fresh corn, kernels sliced from cob
1/2 cup chicken stock
1 lb. sliced chanterelles (save out and sauté 8 small mushrooms for garnish)
1/4 cup olive oil
8 halibut fillets, 6 oz. ea. (1 inch thick)
dusted with salt and pepper
2 live Maine lobsters, 1 to 1 1/2 lb. ea.
2 tbs. fresh chives, chopped
white pepper

In a saucepan heat and reduce wine, shallots and vanilla bean until only a
tablespoon remains. Remove vanilla bean. Remove pan from heat and whip
in 8 oz. butter. Pour through a fine sieve. Set aside in a warm place.

Place live lobsters in a pot. Pour boiling water to cover and steep for a few
minutes. Cool, shell and cut into bite size pieces.

Cook cubed potatoes in lightly salted water until tender. Drain and place into
pan with corn, chicken stock, and remaining butter. Set aside.

In a sauté pan heat 1 tbs. olive oil and sauté chanterelles for about 2 minutes
or until tenéer. Sprinkle on a little salt and set aside.

In a sauté pan heat remaining olive oil until hot. Add halibut fillets and cook
until golden–about two minutes on each side. Place in a moderate oven for
4-5 minutes or until still very moist inside.

Simmer the corn, potato, and chicken stock over low heat for 5 minutes. Add
the chopped chanterelles. Add the pieces of lobster meat. Spoon into bowls
for service. Place cooked halibut on mixture. Ladle vanilla butter sauce on
each fillet. Garnish with whole chanterelles and chopped chives.

Serve immediately.

Roasted Monkfish with Leeks, Chanterelles & Ginger
by Andrew Paparella, Jr

# 55

4 medium leeks cut crosswise into 1/4-inch-thick slices
3 small boiling potatoes
1 large garlic clove
1-inch piece peeled fresh gingerroot
3/4-pound piece monkfish fillet
1/2 pound fresh chanterelle mushrooms
3 tablespoons warm clarified butter
freshly ground white pepper
2 tablespoons Tawny Port
1 tablespoon soy sauce

Roast monkfish:
Preheat oven to 475°F.

In a large bowl of water soak leeks 10 minutes, agitating occasionally to dislodge any sand and letting sand sink to bottom of bowl. Lift leeks out of water with a slotted spoon and drain on paper towels.

Peel potatoes and trim if necessary to match diameter of leeks. Cut potatoes crosswise into 1/4-inch-thick slices. In a saucepan of boiling water blanch potatoes 5 minutes and drain.

Cut half of garlic clove into several slivers and finely chop remaining half. Cut half of gingerroot into several slivers and finely chop remaining half. With a paring knife make several shallow slits in monkfish and insert a sliver of garlic and gingerroot into each.

Heat a roasting pan, 13 by 9 by 2 inches, in oven 10 minutes. In heated pan toss together leeks, potatoes, mushrooms, chopped garlic and ginger, salt and pepper to taste, and 2 tablespoons clarified butter. Roast vegetables in middle of oven 15 minutes.

Heat a 12-inch non-stick skillet over moderately high heat. Pat fish dry and season with white pepper and salt. Add remaining tablespoon butter to skillet and brown fish about 2 minutes on each side. With a slotted spatula transfer fish to a plate. To skillet add Port and soy sauce and on top of stove deglaze over moderately high heat, scraping up any brown bits, 30 seconds. Pour liquid over roasted vegetables, tossing to coat, and arrange fish on top. Roast fish and vegetables in middle of oven 15 to 18 minutes, or until fish is just cooked through.

Chanterelles & Shrimp in Cream with Sautéed Figs & Fresh Thyme
by Joan Churchill

# 56

Serves 4


5 tablespoons butter
4 large or 6 medium fresh figs, sliced across, not into segments
2 tablespoons olive oil
¾ pound fresh chanterelles, cleaned and cut lengthwise
Salt and freshly ground black pepper
Brandy or Armagnac
2 shallots, chopped
2 cloves garlic, crushed and chopped
2 tablespoons fresh thyme, removed from branches and chopped
1 pound medium shrimp, peeled, cleaned, and cut down the length
½ cup dry white wine
½ cup heavy cream
2 teaspoons lime juice + extra for garnish
1 tablespoon honey + extra for garnish

1. Heat 2 tablespoons of the butter in a large skillet over high heat. Add the fig slices and sear quickly on both sides, sealing them up and giving a slight crust. Remove to a plate.
2. To the same pan, add the oil then the chanterelles. Sprinkle with salt and pepper; toss to coat. Cook another few minutes, tossing in pan until the liquid is evaporated and the mushrooms squeak when touched. Sprinkle with a few drops of brandy or armagnac and move to a bowl.
3. Add another tablespoon of butter to the same skillet, lower heat, and cook the shallot, garlic, and half the fresh thyme together for 2 minutes. Add the shrimp and sautée until they turn pink, 2-3 minutes.
4. Add the shrimp to the chanterelles, cover, and set aside. Raise heat to medium high and add the wine to skillet and reduce to a glaze. Add cream and any juices from the chanterelles and shrimp; reduce slightly over high heat. Add the lime juice, honey, and remaining fresh thyme.
5. Turn heat to medium and return chanterelles and shrimp to the pan; swirl in remaining butter, a half a tablespoon at a time.
6. Divide the figs on four plates, adding any juices to the sauce. Arrange chanterelles and shrimp over the figs, topping with the sauce. Drizzle a few drops of armagnac, honey, and lime juice over the top. Serve.

Note: This is great with freshly cooked wild rice. It adds a nice crunch to the shrimp and enhances the texture and earthiness of the chanterelles.

Sear Roasted Halibut & Chanterelle Mushroom Butter Wrapped in Rice Paper
by Pati D’Eliseo

# 57

Serves 4

•1 lb. halibut fillets sliced into 4 ¼ lb. portions
•1 lb. Chanterelle mushrooms, sliced
•½ stick butter, at room temperature
•2 cloves garlic, minced
•1 shallot, minced
•4 large rice paper wrappers
•4 green onions, sliced for garnish
•4 tbs. peanut oil
truffle oil
•salt & cracked black pepper

Preheat oven to 400F. In sauté pan, over medium heat, add 1 tbs. peanut oil and sauté ½ lb of the chanterelle mushrooms, garlic and shallot until soft, about 10 minutes. Remove from heat and let cool to room temperature. Meanwhile, slice butter into ½ inch slices and place in mixing bowl. Add the mushrooms, shallot & garlic to a food processor & pulse until coarsely chopped. Remove and add to mixing bowl with butter. Season with salt & pepper to taste and using potato masher, or fork mix the mushrooms and butter together to make a paste. Scrape the butter paste onto waxed paper and roll into a cylinder. Wrap with plastic wrap and freeze for 1 hour.

Remove any skin from the halibut, and place in a shallow baking dish. Drizzle with truffle oil and season with salt & pepper, set aside. Fill a large mixing bowl with warm water and soak the rice paper wrappers one at a time. Set on paper towels to dry. Take a fillet and place in the middle of a wrapper. Place 1-2 slices of mushroom butter on top of each fillet (enough to cover the fillet), and flip fillet over with butter underneath. Wrap the fillet with the rice paper and ensure the fish is completely covered. Flip over and place back in baking dish to set. Repeat with remaining fillets. Place baking dish in refrigerator for 15 minutes. Meanwhile, in sauté pan, over medium heat, sauté remaining /½ lb. of chanterelle mushrooms in 1 tbs. peanut oil. Sauté till golden brown; about 10 minutes. Remove from heat and set aside.

In same pan (or large oven proof pan), add remaining 2 tbs. peanut oil and bring heat to medium-high. When oil begins to smoke, sear the halibut packages on each side for 3 minutes (make sure the pan is big enough to fit all 4 packages). Place the pan in oven and finish for 5 minutes. Remove from heat, place each package on a plate, spoon reserved mushrooms over each package, top with slice green onions and drizzle the pan juices over each package. Serve with steamed spinach and a nice dry white wine. Bon Appetit.

Parmesan Crusted Pacific Halibut with Chanterelle & Sweet Corn Succotash
by Daisy Martin

# 58

Parmesan Crusted Halibut:
¼ cup olive oil
2 filet of fresh halibut (¼ inch thick)
½ cup bread crumbs
¼ shredded parmesan cheese
Tarragon ­ dried

Preheat oven to 325° Degrees.
In "oven safe" sauté pan, bring oil on medium high heat, just prior to burn point, gently place seasoned (salt pepper and tarragon) filets in pan. On filet side up sprinkle bread crumbs and parmesan cheese and press down onto filet, pack tight with spoon. After 4 minutes flip filet and sprinkle bread crumbs and parmesan cheese on other side, put sauté pan in oven and bake off fish filets for 15 minutes or until filets are flaky and opaque.

Chanterelle and Sweet Corn Succotash:
¼ cup butter
1 ear sweet corn
½ cup Vidalia onion
¼ coarse chopped carrot
½ cup fresh sliced wild Chanterelle mushroom
4 lemon wedges

Sautee onion and corn in butter until browned, add carrot and Chanterelle mushrooms. Cook until mushrooms are thoroughly cooked and fully browned. Salt and Pepper to taste.

Place ½ of succotash mixture onto plate and place one fish filet over top, garnish with fresh lemon and shredded parmesan if desired.

Serves 2.

Grilled Alaskan Salmon with Chanterelle Puree & Lemon Scented Sautéed Chanterelles
by Reese Hay Chef De Cusine Park Hyatt Beaver Creek

# 59

Serves 4

2 cups washed Chanterelles cut in half
24 oz. Wild Alaskan Salmon Fillet ( 4 ea. 6oz. Portions)
1 ea. Lemon
¼ cup Crème Fraiche
½ cup Cognac
3 Tbs. Un-Salted Butter
1 ea. Garlic clove
1 ea. Peeled Shallot
1 sprig thyme
Sea Salt
Black Pepper


In a heated Sautee pan add 1 Tbs. butter, minced garlic and ½ the minced shallot. Sautee until hot and the oils release from the garlic and shallots. Add half the Chanterelles cook for 1 min. Deglaze the pan with half the Cognac and reduce by half. Add the Crème Fraiche and thyme leaves. Heat just long enough to melt the Crème Fraiche. Place in a blender and buzz on high until smooth, run through a fine mesh strainer and reserve. For the fish gently oil a pre heated grill and place the fish on presestation side down ( inside of fish). Allow time for nice crisp lines to form before turning, turn 30 degrees to the left. Continue the same process on the other side. Set aside and reserve. For the Sauteed Chanterelles place 1 Tbs. butter in a pre-heated pan with the rest of the shallots and sautee. Once shallots have sweated add the remaining Chanterelles and cook. Once the Mushrooms have started to cook,
deglaze the pan with the remaining Cognac and reduce by half. Once pan has reduced, add the remaining butter and ½ tsp of lemon zest and stir to melt butter and make sauce. To plate place a line of Chanterelle puree on plate. Place the Grilled fish on the Puree. Spoon the Sauteed Chanterelles with the lemon jus over the fish as a garnish.

Blue Tooth Grilled Wild Salmon Steak with Chanterelle Mushrooms & Roquefort Cheese Cream
by Wolfgang Hanau

# 60

Yield: 1 serving

1 centercut wild Salmon steak, 6 oz
2 TBS olive oil
2 TBS salmon seasoning consisting of dash sea salt and freshly ground pepper, 1/2 tsp each chopped fresh dill, thyme, parsley
1 each shallot, thinly sliced
1 cup sliced wild chanterelles mushrooms
1/2 oz truffle oil
4 oz creamed butter, room temperature
1 each centercut sourdough bread slice from a 1 lb loaf sea salt and freshly ground black pepper to taste
2 TBS heavy cream
4 TBS crumbled Roquefort Cheese (or other Blue cheese)
1 tsp honey

On the side: Dijon mustard, if desired.
Garnish: fresh dill, thyme and parsley sprig

Season salmon steak with 1 TBS olive oil and salmon seasoning mixture . Reserve, refrigerated, for 15 minutes.

In a hot saute pan , saute the shallots in the remaining oil . Remove and reserve. Repeat with chanterelles mushrooms,

Mix truffle oil with butter and blend well. Brush the bread slice with truffle butter and broil until crisp and golden brown. Season with salt and pepper.Set aside.

Sear salmon steaks under the broiler on each side to rare.

Bring cream to a simmer in a small pot and add the Roquefort (or other Blue cheese) and honey. Reduce by half, reserve to cool.

Top the bead slice with 1/2 the mushrooms, shallots and salmon steak. Cover the salmon with remaining Chanterelles and Roquefort Cream and place under the broiler until it bubbles.
Serve with Dijon mustard on the side.

Garnish with herb sprigs (see above)

Cornish Game Hens in Chanterelle White Wine Sauce
by Joanna Grammon

# 61

Quickly brown two Cornish hens in a little olive oil in a Dutch oven or very deep cast iron skillet with a lid. Deglaze the pan with 1/2 cup of white wine and 1/2 can of chicken broth. Cut up 4-5 dried chanterelles, pre-soaked in warm water to cover.
(Before taking off for a hike or to do some berrying, pour the warm water over the dried mushrooms in a small container with a tightly fitting lid. Soak at least 45 minutes. If soaking mushrooms longer than an hour, put sealed soaking container on ice in ice chest.)
Add the mushroom pieces to the pan with the soaking water and a little butter.
(This recipe also works with a half-pint jar of chanterelles canned in butter. Put the fresh mushrooms in the jar with butter, then can in a pressure cooker, following directions for time. Enough liquid comes out of the mushrooms. When cooking this dish using home-canned chanterelles, add the mushroom juices and butter from the jar, plus the mushrooms, cut up.)
Turn the burner down to simmer, then season the hens with salt and pepper, placing two strips of fresh chives and a sprig of lemon thyme in each body cavity. Cover tightly and simmer on low for 20 minutes to half an hour, checking for doneness.
Remove hens to platter; cover loosely with foil, and reduce juices, adding a little more butter if you like a thicker sauce. Serve over Herbed Jasmine Rice, recipe below.

In a heavy-bottomed two-quart saucepan, heat 3 T. of olive oil, then lightly toast one and one-half cups of jasmine rice, stirring constantly. After the grains become slightly translucent, toss in the leaves from three or four sprigs of thyme. Add water, salt. Cook tightly covered. Remove from heat, and let stand three or four minutes, then fluff with fork. Top with with the sauce from the Cornish hens.
Green beans with a little lemon zest are a nice accompaniment.

While camping, it’s still possible to enjoy fresh herbs. Sprinkle a little cool water on a paper towel, then loosely roll a handful of your favorite herbs in the paper towel. Place the towel in a zipper plastic bag in the corner of the ice chest or camper refrigerator where it won’t get crushed.)

This meal was cooked on a campstove and served for dinner at a campground during a huckleberry-picking expedition in the Cascades.

Joanna Grammon

Chanterelle­Sweet Potato and Chicken Hash
by Elise Milano

# 62

4 medium sweet potatoes ­peeled, cut into 1 inch cubes
2 cloves garlic­minced
1 cup red onion ­ peeled and thinly sliced
6 oz fresh chanterelle mushrooms ­ cleaned and torn into medium size chunks
1 cup shredded rotisserie chicken (leftover chicken can also be used)
2 tablespoons tomato paste
½ cup chicken broth
¼ cup dry white wine
¼ bunch Italian parsley – chopped
Dried thyme ­ big pinch
Salt and pepper ­ to taste
Extra virgin olive oil ­ as needed

Par boil potatoes in a large pot of salted, boiling water for five minutes. Drain well and set aside.

To a large skillet add three tablespoons of olive oil, sliced onion, garlic, pinch of salt and pepper. Sauté over high heat for three minutes, stirring occasionally.

Reduce heat to medium-high. Add sweet potatoes, sauté 10 minutes until potatoes have started to brown.

Add tomato paste, thyme, broth and wine. Cook over medium heat for an additional five minuets, or until potatoes are tender.

Add shredded chicken. Stir to combine. Taste for seasoning-adjusting if necessary.

Remove from heat, stir in parsley and serve.

Chicken with Goat Cheese & Mushroom Cream Sauce
by Jennifer Rogers

# 63

3 lbs. boneless skinless thin cut chicken breasts
2 cloves garlic, sliced
2 tbsp. olive oil
a bunch rosemary
1lb. chanterelle mushrooms sliced
6oz. baby portabella mushrooms sliced
1/2 white onion sliced thin
3 oz. fresh soft goat cheese
3/4 cup heavy cream
salt & pepper

Heat cast iron skillet with 2 tbsp. olive oil Add 1 clove garlic and rosemary and cook until garlic is golden Remove garlic and rosemary salt and pepper chicken breasts add chicken to pan and cook until browned remove chicken and cover add mushrooms, onion and remaining garlic clove saute until mushrooms start to loose their liquid and some begin to caramelize add chicken and cook until chicken is nearly done (timing depends on thickness of chicken) just before chicken is done add cream and crumble goat cheese.
cook until goat cheese is melted and combined

serve chicken breast with mushroom cream sauce on top

garnish with rosemary sprig.

Roasted Chicken with Chanterelles
by Girl Interrupted Eating

# 64

A simple one pot recipe with earthy zesty tastes for perfect autumn dish

Roasted Chicken with Chanterelles

6 Chicken thighs ( I remove the skin otherwise it is a little greasy )
3 handfuls of cooked new potatoes , cut in half
3 handfuls of chanterelles
2 cloves of garlic peeled & roughly chopped
1 handful of flat parsley , finely chopped
1 cup of water
1 tbsp of wholegrain mustard
1 lemon – cut into quarters

Mix the chanterelles , potatoes ,lemon , mustard and parsleyPlace in a oven proof dish , layer over the chicken thighsRoasted in the oven at 220degC for 35 minutes without a lidHalf way through cooking mix the ingredients together again, cover the dish for the remaining cooking time.

Chanterelle Sausages
by John Gottfried

# 65

Sweat 6 oz of fresh chanterelles in the best butter you can find (Kate’s of Maine or Kerrygold Irish butter will do ) for 5-7 minutes on medium heat until they wilt and render moisture. While cooking add at little salt. Remove from heat, let cool then coarsely chop (1/8-1/4 inch).

Using a food processor combine two tablespoons of crean and 8 oz of coarsely chopped skinless, boneless chicken thighs (quality is crucial so buy good ones) and pulse til fairly fine but not a puree. Mix in salt and pepper.

With your hands mix the coarsely chopped chanterelle with the ground chicken.

Lay out 12″ sheet of Saran Wrap. Put enough of the mixture (approx 2.5 oz ) one-third of the way from the front edge. with your (wet) hands roughly shape into a sausage shape. Fold the Wrap over the mixture, roll into a tight sausage shape (a la sushi) and tie the ends of the wrap closed.

Poach the sauage for 4 minutes in lightly boiling water, unwrap and serve with a ginger or herb flavored buerre blanc.

Pan Seared Chanterelles Crusted Chicken Breast Topped with Caramelized Shallots, Chanterelles & Pears
by Cheryl Perry

# 66

2 teaspoons kosher salt, divided
1 ¼ teaspoons white pepper, divided
2 tablespoons butter
1 tablespoon olive oil
4 cups peeled shallots, thinly sliced
2 cups fresh chanterelle mushrooms, sliced
2 Bosc pears, peeled, cored & thinly sliced
Non stick cooking spray
4-8 oz. boneless & skinless chicken breasts
2 tablespoons smoked gouda cheese, shredded
1 tablespoon chopped parsley
Preheat oven to 350 F. degrees. Place dried mushrooms into a blender or food processor and puree into a powder; blend in half of the salt & one teaspoon of the pepper then set aside. To a medium skillet, melt the butter and olive oil over medium heat then add the shallots, reducing the heat to low. Stir and cook shallots for five minutes, before adding the sliced mushrooms and pears to the skillet. Sprinkle in the remaining salt and pepper, continuing to cook the mixture for another 10 minutes. Remove mixture from heat and cover to keep warm. Meanwhile, spray a large oven proof skillet with non stick cooking spray. Pat the mushroom powder on all sides of the chicken and sear each side over medium heat for three minutes. Place chicken into oven and cook for 10-12 minutes or until juices run clear. To assemble the dish, place one chicken breast on each individual serving dish. Spoon the shallots, chanterelle & pear mixture over the top. Garnish with a sprinkling of Smoked gouda and parsley. Makes 4 servings.

Bison Burgers with Chanterelle Mushrooms
by Melinda Winner

# 67

1 lb. fresh Golden Chanterelle mushrooms cleaned and rough chopped
1 lb. bison ground
1 1/2 tsp. Thyme
1 1/2 tsp. garlic powder
1 tsp. salt or to taste
1/2 tsp. fresh ground black pepper or to taste
1/4 stick unsalted butter finely diced
1/2 cup Italian style bread crumbs.
1/8 cup Worcestershire sauce

Note: This is so good if you grill over hickory chips.

Preheat grill or indoor grill pan to 350 degrees . In a medium mixing bowl add bison, thyme, garlic, salt, pepper, melted butter, bread crumbs, Worcestershire sauce and mushrooms, Using your hands mix together well, then form into 4 burgers. Place onto hot grill cook until medium about 10 minutes serve on a Italian style bun grilled also with sliced onion and lettuce.

Venison & Black Chanterelle Whiskey Cream Sauce
by Tue Petersen

# 68

- water
- 20 g (ca. 1 oz) dried black chanterelles
- potatoes
- oil
- salt & pepper
- venison
- 1 medium red onion, chopped finely
- 0.5 dL (1/4 cup) single malt whiskey
- 1 dL (2/5 cup) cream
- the leaves of 2 twigs of fresh rosemary

Since I could only find dried black chanterelles the first thing to do was to put these in a bowl and pour ca. 1 L (1 qt) of hot water over them and let them stand for at least 20 minutes. When they were drained, the water was saved for later.

The potatoes were washed and boiled in lightly salted water.

The venison was cut like small steaks, which were seasoned with salt and pepper. In a pan with a little oil they were cooked to the desired degree (medium for us). After removing the venison from the pan the onion was added, and after a few minutes the drained black chanterelles. A few minutes later the whiskey and cream was added, and brought to a boil. After a few minutes 2 dL (4/5 cup) of the black chanterelle water was added followed by the rosemary leaves. After simmering briefly it was served.

Chanterelle & Green Corn Tamalon
by Ken Hulme

# 69

Recipe: Mushrooms in Mexican food? You bet! Fungus of various types have featured in traditional Mexican cuisine for hundreds of years. This casserole-size tamale is baked rather than steamed, which makes it even easier to prepare.

For the Tamal:
4 oz Lard
1-1/2 cup Masa Harina (available in large grocery stores or ethnic markets)
1 teaspoon Baking Powder
1/2 to 2/3 cup Chicken Broth
1 package Corn Husks
1/2 cup Sour Cream

For the Filling:
8 oz. Chanterelles, sliced, including stems
1 cup Corn, frozen not canned
1 small Onion, diced
2 teaspoons Cumin, divided
2 tablespoons Butter, unsalted

For the Salsa Verde:
3 large Poblano Peppers
8-10 Tomatillos
1 teaspoon Hot Pepper Sauce, to taste
1/4 cup Chicken Broth
1 teaspoon Kosher Salt

Preheat oven to Broil, with rack in the highest position. Place corn husks in hot tap water to soften.

Saute the filling ingredients (use 1 tsp. cumin) in a skillet, until golden brown and delicious. Set aside.

Make the Salsa Verde:
Core and seed the poblanoes. Husk and halve the tomatillos. Place in a shallow pan, sprinkle with salt, and broil 8-10 minutes to blacken. When blackened, place in a food processor or blender with hot sauce, juices from the broiling pan and 1/4 cup chicken broth. Pulse until you get a chunky sauce – about 1-1/2 cups.

Change oven to Bake at 400F.

Make the Tamalon:
Beat lard and baking powder until light in texture, 2 minutes or so. Then beat in the masa and broth in 3 additions to create a soft batter.

Line a 9-10″ covered casserole with corn husks. Spread half of the dough on the bottom and sides of the dish.

Add mushroom and corn filling. Dust with cumin. Add half the salsa. Top with the other half of the batter and seal the edges.

Bake @ 400F for 25 minutes; reduce heat to 300, cover and bake until top springs back when golden brown – 20 minutes more.

Cut into wedges and serve with a splash of the reserved salsa and sour cream for garnish.

Chanterelles Shahi Qorma
by Matthew Casey

# 70

Shahi Qorma is a rich north Indian dish traditionally using lamb or goat but I feel chanterelles work very well with their earthiness in the spicy cream sauce and is very quick and easy to make.

Chanterelles Shahi Qorma

1 1/2 pounds chanterelles
1 tbsp ghee or veg oil
2 cloves
1 cinnamon stick
2 cardomom pods 1 bay leaf
1/2 cup sliced onion
1 tbsp ginger paste
1 tbsp garlic paste
salt to taste
1 tsp coriander powder
1/2 tsp cayenne or paprika to taste
1 cup full cream yogurt
1/2 tsp garam masasla
pinch of saffron (optional)
2 tbsp milk

Heat ghee/oil in a heavy bottom pot on medium heat
add cardamom,cloves cinnamom and bay leaf, saute until they begin to crackle, add onions and saute till golden brown then add garlic/ginger paste 2-3 minutes. add salt,coriander and cayenne, add yogurt bring to a boil and add 1 1/2 cups water and stir. Now add mushrooms and simmer 8-10 minutes add garam masala and saffron if using simmer 5- 10 minutes more till thickened to your likening – serve with basmati rice. goes especially well with roast chicken or duck.

Chanterelle & Fresh Mozzarella Stuffed Squash Blossoms with Tomato & Fire Roasted Pepper Coulis
by The Wind Attack

# 71

3 Cloves Garlic
2 medium Heirloom Tomatoes
2 tsp Extra Virgin Olive Oil
1 small Red Pepper
pinch (smoked) sea salt
1/4 cup fresh Basil Leaves
2 tbs White Wine

1 cup Fresh Wild Chantarelle Mushrooms, washed and coarsely chopped.
1 tbs Extra Virgin Olive Oil
1 Shallot, minced
2 cloves Garlic, chopped
1 tsp minced Fresh Thyme
1/2 cup Baby Squash (from the blossoms), thinly sliced
1/4 cup White Wine
1/4 lb Fresh Buffalo Mozzarella, cut into 1/2″ pieces

8 Squash Blossoms, stamens removed, thoroughly cleaned*

1. Preheat oven to 375

2. In a small sauce pan, heat the 2 tsp olive oil under very low heat. After about five minutes add the garlic and let sit.

3. Meanwhile, roast your red pepper over an open stove flame. Once completely charred, place on a plate and cover with a bowl and set aside for five to ten minutes to steam.

3. Remove any tough parts from the tomatoes and place in a blender and blend on high until completely pureed.

4. Once the pepper has steamed, rub off the charred skin, and remove the stem and seeds. Add the pepper to the blender and blend with the tomato puree.

4. Once the garlic starts sizzling a big, add the tomato-pepper puree. Turn up the heat to medium low and let simmer, stirring occasionally.

5. In a medium skillet, heat the tablespoon of oil over medium high heat. After about a minute, add shallot and cook for about two minutes, until slightly translucent. Add the mushrooms, garlic and thyme and continue cooking for about 5 minutes, stirring frequently. When the mushrooms start to become tender, add the wine and baby squash and cook until most of the liquid has evaporated. Remove from heat and set aside.

6. Using your hands, carefully open a blossom and spoon in a generous tablespoon of filling. Add in a few pieces of the mozzarella then close the blossom back up. Repeat with each of the blossoms and place them on a piece of parchment paper on a baking sheet.

7. Wipe off any liquid that leaks onto the sheet. Bake the blossoms for about 15-20 minutes, until they have wilted around the filling and you can easily put a knife through the base of the blossom.

8. The sauce should have thickened slightly, but not by much at this point. Remove from heat and pour back into the blender. Add the basil leaves and wine and blend until the leaves are thoroughly incorporated.

9. Pour the sauce onto a plate and place the blossoms on top. Enjoy!

*I admittedly failed to get all of the dirt out of the inside of my blossoms and had a few bites with a bit of grittiness. I should have given them a bit of a cold water bath.

Confit of Chanterelle Mushrooms
by Robert Deskin

# 72

Recipe: 1 lb. chanterelle mushrooms
1 qt. extra virgin olive oil
3 garlic cloves
1 shallot

¼ cup tinto or red wine vinegar
¾ cup extra virgin olive oil
½ tsp. Dijon mustard
1 shallot, minced
Salt and pepper to taste

4 slices pancetta

½ bunch parsley, sliced
½ lunch chives, sliced

4 slices fontinella cheese

1. Place mushrooms in extra virgin olive oil in a 2 quart sauce pan with the garlic and shallots. Turn heat to medium and allow to come up to temperature, then reduce to low. Allow to cook for about 30 minutes. Remove from heat.
2. Combine the tinto vinegar, oil, Dijon, shallot, salt and pepper in a closed container; shake well to combine. Reserve.
3. Place the slices of pancetta on parchment paper on a baking sheet. Place another piece of parchment on top. Then place another baking sheet on top of that. Bake at 350 degrees until the circles are crispy, about 15 minutes.
4. To serve: using a slotted spoon, remove a quarter of the mushrooms to each of four plates. Top with parsley and chives. Dress with tinto vinaigrette. Garnish with small slices of fontinella cheese. Enjoy!

Sautéed Asparagus with Mushrooms
by Frank Duracher

# 73

1 Bunch Asparagus
1 Large Yellow Onion chopped
6 oz. Wild Chanterelle Mushrooms
2 Cloves Garlic Finely Minced
¼ tsp. Red Pepper Flakes
1 tsp. Lemon Zest
1 tbsp. Fresh Lemon Juice
1 tsp. Kosher Salt
½ tsp. Ground Black Pepper
1 cup Chicken Stock
2 tbsp Butter
2 tbsp Good Olive Oil

Melt butter in a large saute pan. Add Olive Oil, onions, salt, and pepper and saute for 5 minutes over medium heat until the onions begin to become translucent. Add garlic and saute for 1 minute. Add mushrooms, red pepper flakes, lemon zest, and ½ cup of the chicken stock and continue to cook for another 10 minutes.

Trim the wooded ends off of the asparagus. Add asparagus, remaining chicken stock, and lemon juice to the pan. Reduce the heat to a simmer, cover and continue to cook for 10 minutes. Serve hot.

Summer Squash & Chanterelles
by kerri steele

# 74

I saute an onion in some olive oil and a pat of butter. Then I add yellow squash and cook for a few minutes. Just before it is done I add the mushrooms and serve with a little freshly grated Parmigiano-Reggiano, salt and pepper.

I also use yellow or red onions depending on what I have at home and even add zucchini and cherry tomatoes if I have any in the fridge.

Chanterelle Stuffed Yellow Bell Peppers
by Pat Dazis

# 75

4 yellow bell peppers
1 cup cooked Emmer-Farro Berries (cooked as package directs)
1 pound chanterelle mushrooms carefully cleaned and cut into large pieces
½ pound Naughty Nellie cheese cut into chunks
1 cup diced sweet onion

Cut the tops off of the peppers remove the ribs and seeds. Set aside. Mix mushrooms cooked Emmer-Farro berries, cheese and onions. Stuff peppers with mushroom mixture into each pepper.
Place the peppers in a shallow pan and add just enough water to cover the bottom. Bake in a 400 degree oven for 30 minutes, or until tops are crusty and brown. Serve hot.

Chanterelle Leek Stuffing
by Chef Jonathon Strand

# 76

2 c. pane latte bread cubes ( dried in the oven)
1/2 c. good chicken stock plus 1/4 c. drippings from a roasted chicken
2 stalks celery – diced
1 leek – sliced
5- 6 chanterelles- sliced large
2 garlic cloves
Dash of sea salt
1 tsp. fresh black pepper – ground
2 sprigs lemon thyme
2 tbs. salted butter

Preheat oven to 375*.
Use a well seasoned, preheated 8″ cast iron pan for best results.
Stuff leeks, chanterelles, garlic and celery into a roaster or game hen. When the hen is done, cut in half and saute on medium heat in the pan until leeks and mushrooms are tender ( about two minutes longer ). Add bread cubes and slowly add chicken stock and other ingredients until bread has soaked in the juices. Place in the oven for 10 – 14 minutes or until the top has formed a nice crust. Enjoy with your well rested bird and a nice glass of pinot gris.

Chanterelle-Huckleberry Stuffing Cups
by Michelle Anderson

# 77

After moving back to the Northwest, I was inspired to create a stuffing recipe that reflects the best of what the area has to offer. This stuffing recipe takes advantage of many wonderful, earthy flavors indigenous of the Northwest region of the United States. Ingredients like chanterelle mushrooms, fresh herbs, huckleberries and pine nuts impart such a wonderfully aromatic taste to this dish. I can’t help but think that had pilgrims landed on the Northwest coast rather than the Northeast, this is the kind of stuffing they would have created.



1/2 cup unsalted butter
1 small Walla Walla sweet onion, diced
1 small purple onion, diced
4 ribs celery, diced
2-3 cloves garlic, minced
1 pound chanterelle mushrooms wiped clean, stems trimmed and halved as needed
3 tablespoons chopped fresh thyme
2 tablespoons finely chopped fresh rosemary
2 tablespoons finely chopped fresh sage Kosher salt, to taste Ground black pepper, to taste
1/4 cup Pinot Gris, Northwest Varietal
1/2 cup whole milk
1/2 cup chicken stock
1 egg
1/2 pound day old challah bread, cubed into 1/2 to 3/4 inch cubes and toasted in a warm oven
1 cup toasted pine nuts
1 cup huckleberries (or blueberries)
1 large tart apple, pared, cored and diced
2 tablespoons chopped fresh flat leaf parsley
4 tablespoons truffle oil (optional)


Melt the butter in a large, heavy skillet over medium-high heat. Add onions and celery; cook for 3-4 minutes or until softened. Add garlic and mushrooms. Continue to cook until mushrooms are soft, about 4-5 minutes. Stir in the thyme, rosemary, sage, salt and pepper.

Deglaze the pan with the wine. Cook for another 2 minutes. Remove from heat and cool to room temperature.

In a large mixing bowl, beat together the milk, chicken stock and eggs. Stir in the bread cubes and cooled mushroom and onion mixture. Stir until well combined.
Stir in the pine nuts, huckleberries, apple and parsley. Season to taste with kosher salt and pepper.

Spoon stuffing into two well buttered muffin pans, compacting slightly. Cover with foil and bake in an oven preheated to 350° for about 20 minutes or until heated through. Uncover and drizzle with truffle oil; bake, uncovered, until top is crisp, about 15 minutes.

Calico Chanterelle Cornbread
by Barbara O’Brien

# 78

8 oz good smoky bacon
1 cup chanterelles
1 cup corn fresh or frozen ( thawed and drained)
1/2 cup onion diced
1/2 cup red bell pepper diced
1/2 cup orange bell pepper diced
box or bag of cornbread mix

Preheat oven to 400, or more if cornbread mix directions indicate.
In a good seasoned cast iron skillet cook bacon until crisp, remove and reserve. When cooled chop cooked bacon. Remove all but 2 tablespoons bacon grease, and reserve. Heat skillet and add corn, stirring until very brown, remove and reserve, add chanterelles, cook until tender and slightly brown. Remove and combine in a large mixing bowl with corn. Add onion and more bacon fat if needed, cook until slightly browned, then add bell peppers. Cook until tender.
Remove pepper and onion mix, combine with corn and chanterelles. Wipe skillet clean with paper towels, and apply a good coating of bacon fat. Place skillet in oven. While skillet is heating, prepare cornbread mix according to package instructions. When batter is prepared fold in corn, onion, pepper mix and chopped bacon. USING a pot holder remove skillet from oven, and pour in batter. Alternately you can pour the batter in while the skillet is still in the oven. Just don’t grab it by the handle- it should be smoking by now!!! Bake per package instructions. When cool slice into wedges and serve with butter, and if desired a dab of honey or apricot jam.

Chanterelle Zucchini Boats
by Tim Kline

# 79

This is a simple, but elegant, and versatile recipe. Plenty of room to substitute, using whatever is in season and fresh to stuff the zucchini with. Delicious!

about a pound of fresh chanterelles mushrooms
two medium fresh zucchini
six garlic cloves
olive oil
parmesan cheese
fresh ground pepper
non-iodized sea salt
one medium green pepper
two fresh ripe tomatoes
fine dry breadcrumbs

Preheat the oven to 375

Splash a couple of tablespoons of olive oil in a medium frying pan. Peal the garlic, and add the whole cloves to the oil in the pan and cook over medium heat, turning the cloves occasionally. While the cloves are slowly browning, and saturating the olive oil with flavor, clean and slice and chop the chanterelles into small, medium and larger pieces.

Stir the garlic. Add the chanterelles whenever the garlic is lightly browned. You should turn the heat up for a few minutes, and stir, until much of the water is out of the mushrooms. Then turn the heat down to medium high.

Wash the zucchini, and slice off the ends. Then cut lengthwise and use a spoon to scoop out all the seeds. Now you have four zucchini boats.

Lightly coat a pan or cookie sheet with olive oil. Place the zucchini boats on the pan. Lightly coat the zucchini boats with olive oil. Sprinkle with parmesan cheese, salt and pepper.

Stir the chanterelles. They should cook for around ten minutes, until they are quite dry, and starting to brown.

Wash the tomatoes and the green pepper, and chop the ends off. Then slice into sections, and chop the sections into pieces. Slice and dice the green pepper into even smaller pieces than the tomatoes.

Once the chanterelles are browning, turn the heat up again and when the pan is hot, dump in the tomato and pepper pieces. Add some salt and pepper, and stir frequently. Cook until most of the juice from the tomatoes is gone.

Fill the zucchini boats with the chanterelles mixture. Sprinkle some fine breadcrumbs over the top. Sprinkle some finely chopped parsley over the breadcrumbs.

Place the boats into the pre-heated oven, and bake for around 20 minutes, or until the breadcrumbs are starting to brown.

Enjoy a delicious chanterelle feast!

Candied Chanterelles in Apricot, Bruleed Goat Cheese, Crunchy Hazelnuts & Salted Hazelnut Ice Cream
by Kathryn Guy-Hamilton

# 80

this is for a light Sweet Bite after dinner...

10 chanterelles halved
8 oz apricot puree (recipe developed with Boiron)
6 oz sugar
3 oz water
1 oz orange juice

1. Bring the puree, sugar, water and orange juice to a simmer, Reduce slightly to form a candying syrup,
2. Add the chanterelles and simmer until apricots are tender. Syrup will be thick!! This is important in order to have a flavorful glaze latch on to the apricots.
3. Remove chanterelles onto a piece of parchment.
You can cool the apricots or serve immediately. If you cool them, toss in hot syrup before serving.

4 oz goat cheese (use your favorite!)
1 tsp honey
1 tsp sugar
sugar for dusting
blowtorch or brulee torch

1. Mix the goat cheese, honey and sugar together.
2. Spread in a pyrex dish, cover and chill,
3, When ready to serve take small spoonfuls and dust with sugar.
4. Run the blowtorch over the sugar until it bubbles and caramelizes. More than one coat of sugar might be necessary.

4 oz hazelnuts roasted at a low temperature skinned and chopped

16 oz Heavy Cream
16 oz Whole Milk
8 oz hazelnuts
1 oz corn syrup
4 oz sugar
4 egg yolks
1 tsp lemon juice
2 tsp Disaronno (apricot liquer)
2 oz praline paste
1 tsp salt
fleur de sel

1. Toast the hazelnuts until very nutty and remove the skins.
2. Bring the cream and milk to a boil, add the roasted hazelnuts and allow to infuse for a minimum of one hour, but preferably overnight.
3. Strain and then bring the infusion back to a boil with the corn syrup and praline paste.
4, Whisk the sugar and yolks together. Temper the yolks and cook like a créme anglaise until the mixture reaches 180 degrees.
5. Cool the mixture, add the salt, lemon juice and alcohol.
6. Spin according to manufacturers instructions.
When serving sprinkle the ice cream with fleur de sel,

Serve the mushrooms warm and glazed with the bruleed goat cheese, use the hazelnuts as a "seat" for the salted hazelnut ice cream.