Chanterelle mushroom recipes run the gambit from savory to sweet, and these fresh wild mushrooms are the perfect way to showcase the flavors of summer.
Chanterelles are some of the best wild edible mushrooms anywhere, with a flavor that just about everyone loves. They have warm earthy notes, combined with a luscious apricot scent that can turn any dish from ordinary to extrodinary.
All of these recipes work well with fresh, frozen or dried chanterelle mushrooms.
Propper identification is one of the most important considerations when working with any wild mushroom. Be sure you have actual chanterelles, whether you foraged them yourself or picked them up at the farmers market.
You can learn more about identifying chanterelles here, but here’s the quick version.
Chanterelles grow in established woodland, where they form special interdependent relationships with trees. The trees need to be old-growth for the mushrooms to thrive, and as a result a prolific chanterelle population can take years to grow. More specifically, chanterelles tend to grow around maple, beech, birch, oak, and poplar trees, although can also grow around fir and pine trees. Chanterelles grow best in moist locations, especially during summers when rain is consistent.
Keep the following characteristics in mind when foraging for chanterelles:
- They are yellow to orange in color (with the exception of black trumpets, which are black)
- They grow as individual mushrooms for the most part
- Chanterelles always grow on the forest floor
- They have thick ridges rather than gills
- The ridges run down the stem in the same direction
- Creamy white flesh inside
- Chanterelles have a distinct, apricot-like aroma
Chanterelles have one potentially dangerous look-alike called the Jack-O-Lantern mushroom (Omphalotus olearius), which isn’t toxic but will cause stomach upset if eaten.
There is also a non-toxic mushroom that is known as a false chanterelle (Hygrophoropsis aurantiaca). Basically, these mushrooms look just like chanterelles but don’t taste as good as the real thing. It can be difficult to tell them apart from each other, but one giveaway is the two mushroom’s difference in aroma. False chanterelles smell like a grocery store mushroom and completely lack the signature apricot-like aroma of true chanterelles.
To prepare chanterelle mushrooms for cooking, remove excess dirt with a soft brush. If the mushrooms are really dirty, I also clean them using cold water and air dry until they’re ready to be used.
Store chanterelle mushrooms in the fridge in a paper bag or covered with paper towel for up to 10 days. You should avoid eating chanterelle mushrooms that are shriveled or slimy.
What do Chanterelles Taste Like?
Chanterelles have a highly prized flavor that’s really unique among mushrooms. It is often described as being faintly peppery, earthy, and faintly fruity. In fact, many people compare the tas b
te and aroma of chanterelle mushrooms to apricots.
Because of their complex flavor, chanterelles can be used successfully to make both sweet and savory dishes.
Chanterelle mushrooms are suited for a wide variety of cooking methods, including sautéing, roasting, frying, and even candying.
For the most part, I like to tear chanterelles apart rather than slice them (if I do use a knife, it’s usually for the sake of appearance).
Simple Chanterelle Mushroom Recipes
If you have a particularly gorgeous bounty of fresh chanterelle mushrooms, I strongly suggest preparing them as simply as possible so that their flavor can be the main event.
These basic-but-not-boring recipes highlight the complex taste of chanterelles using only a few pantry staple ingredients such as garlic, thyme, butter, and eggs.
- Chanterelle Omelet
- Sautéed Chanterelles with Garlic & Thyme
- Golden Chanterelle Stock
- Fried Chanterelles
- Roasted Chanterelle Mushrooms
- Simple Sautéed Chanterelles
Chanterelle Pasta Recipes
Silky noodles are the perfect base for chanterelles, especially when they’re also doused in a sauce made with heavy cream, mascarpone, sherry, or white wine.
I find that chanterelles are best when served with hearty noodles that have some chew and heft (or any other kind of substantial pasta shape) so that the taste and meaty texture of the mushrooms are left intact.
- Pasta ai Funghi
- Pasta with Chanterelle Mushrooms & Bacon
- Pasta with Chanterelle Mushrooms, Pink Peppercorns & Mascarpone
- Chanterelle Pasta with Roasted Garlic Wine Sauce
- Chanterelle Mushrooms with Tagliatelle
Rice with Chanterelle Recipes
If you’ve ever had the fortune of enjoying a big bowl of creamy risotto topped with buttery chanterelle mushrooms, then you know what kind of treat you’re in for with these rice-based recipes.
Not just a mushroom for arborio rice, chanterelles are also a natural pairing with brown rice and wild rice (you can also experiment with other nutty grains). Serve these rice dishes hot, warm, or at room temperature.
- Chanterelle Risotto
- Warm Mushroom Wild Rice Salad
- Brown Rice with Chanterelles & Caramelized Onions
- Brown Rice Risotto with Leeks & Chanterelle Mushrooms
- Wild Rice with Chanterelles & Parsley
- Wild Rice Pilaf with Chanterelles
Chanterelle Pizza, Bread & Toast Recipes
I truly believe that there’s nothing more heavenly and truly special than a serving of chanterelle toast, especially if it’s accompanied by a glass of crisp, fruity white wine with notes of apricot.
As an extension of a toast topper, chanterelles are equally delicious when they’ve been torn and piled haphazardly on top of a flatbread or homemade pizza crust. Nutty alpine-style cheeses that melt well, such as Gruyere and Emmenthal, complement chanterelle mushrooms particularly well.
- Chanterelle Toast
- Chanterelle, Kale & Emmenthal Pizza
- Wild Mushroom Pizza with Arugula & Pecorino
- Sourdough Pizza with Chanterelles, Shallots & Chevre
- Wild Mushroom Pizza with Truffle Oil
- Chanterelle and Charred Corn Pizza
- Chanterelle, Radicchio & Pancetta Pizza
- Caramelized Onion & Chanterelle Flatbread
- Chanterelle & Apricot Flatbread
- Chanterelle Mushroom Flatbread with Ricotta & Arugula
- Leek & Chanterelle Flatbread
Savory Chanterelle Pies and Pastries
Chanterelle mushrooms give savory pies and pastries body and flavor, whether they’re given a starring role or added as a means to bolster the flavor of other ingredients.
The creamy custard filling of quiche is an ideal backdrop for chanterelle mushrooms, which also lend an air of sophistication to otherwise basic tarts and hand pies. If you don’t have pastry prepared, you could also try baking chanterelles into a wild mushroom frittata.
Everyday ingredients like caramelized onions, bacon, and chicken will also elevate the taste of chanterelle mushrooms and work together to make these assorted pie recipes truly special.
Whole Pies and Skillet Pies
- Chanterelle Chicken Mushroom Pie
- Chanterelle Torte
- Finnish Chanterelle Pie
- Chanterelle Mushroom Pie with Cheese & Herbs
- Chanterelle & Reindeer Pie
Hand Pies, Pot Pies, and Tarts
- Mini Creamy Mushroom Pies
- Chanterelle Primavera Pot Pie
- Chanterelle Hand Pies
- Mushroom & Wild Rice Pot Pies
- Chanterelle & Gruyere Tart
- Swedish Chanterelle Mushroom Tart
- Quiche with Chanterelles
- Rustic Caramelized Onion & Chanterelle Quiche
- Chanterelle & Bacon Quiche
- Chanterelle & Oyster Mushroom Quiche
Chanterelle Mushroom Side Dishes and Sauces
If you’re working with a smaller amount of chanterelle mushrooms (or are perhaps trying to decide what to do with a few leftover stragglers), these recipes for side dishes and sauces will help you find a use for them.
I like to serve chanterelle side dishes with potatoes, meat, poultry, fish, or game. On the other hand, thanks to the already meaty texture of chanterelles, I think many of these recipes would be equally as good served with a green salad and a basic rice pilaf.
- Roasted Mushrooms with Red Wine Butter
- Creamy Chanterelle Sauce
- Grilled Wild Mushrooms with Smoked Crème Fraiche
- Mushroom Fricassee
- Madeira & Chanterelle Mushroom Sauce
- Wild Mushroom-and-Swiss Dutch Baby
- Fried Chanterelle Mushrooms & Potatoes Recipe
Fancy Chanterelle Main Courses
As a main course ingredient, chanterelle mushrooms complement chicken, duck, beef, veal, pork, wild game, and fish—these mushrooms are such an adaptable ingredient they’ll pair well with almost any kind of protein.
You’ll find several variations on chanterelle cream sauce below as well different versions of chanterelle stuffings. Chanterelle mushrooms can stand up to rich, creamy sauces but will also work well served as a the base for a stuffing or even in a tagine with boar and apricot.
Chicken and Duck
- Chicken with Chanterelle Mushroom Cream Sauce
- Sherry Chicken with Chanterelles
- Braised Chicken with Chanterelles & Leeks
- Duck Confit, Chanterelle, and Mascarpone Potato Ravioli
- Duck Stuffed with Girolle & Chanterelle Mushrooms
- Wild Rice Porridge with Duck & Chanterelles
Beef and Veal
- Steak with Creamy Chanterelle Sauce
- Chanterelle Mushroom Beef Stew
- Beef Stroganoff with Chanterelle Mushrooms
- Filet Mignon with Chanterelle Marsala Sauce
- Grilled Veal Chops with Chanterelle Mushroom Stroganoff
- Veal Sirloin with Mustard Cream Sauce & Chanterelle Mushrooms
- Veal Scaloppine with Asparagus & Chanterelle Cream Sauce
- Pork with Chanterelles & Apricot Jam
- Skillet Pork Chops with Chanterelles & Figs
- Pork Schnitzel with Chanterelle Mushrooms
- Chanterelles with Sage, Roasted Pork Tenderloin & Polenta
- Chanterelle Mushroom German-Style Spaetzle & Grilled Pork Loin
Wild Game (Rabbit, Venison, etc)
- Wild Venison & Chanterelle Mushroom Wellington
- Venison Sliders with Smoked Gouda, Arugula & Chanterelle Mushrooms
- Wild Pork, Chanterelle & Apricot Tagine
- Elk Backstrap with Garlic Parmesan Mushroom Sauce
- Moose Salisbury Steak with Chanterelle Cream Sauce
- Venison Roast with Chanterelle Mushrooms
- Wild Game Soup with Chanterelles
- Rabbit with Chanterelle Mushrooms
- Poached Cod with Chanterelles
- Pan-Seared Trout with Green Garlic & Crunchy Chanterelles
- Braised Halibut with Chanterelles & Acorn Oil
This section might surprise you at first glance. After all, a dessert made with chanterelle mushrooms might sound somewhat odd, but I highly suggest looking at these recipes with an open mind.
As I mentioned above, chanterelle mushrooms have a fruity, apricot-like flavor and aroma. Because of this, you’ll find that chanterelles can be successfully churned into ice cream or candied alongside sweet ingredients like maple syrup and vanilla. Don’t be afraid to give the following recipes below a try, you’re all but guaranteed to be pleasantly surprised with the results.
- Chanterelle Ice Cream
- Candied Chanterelles with Vanilla
- Candied Maple Chanterelles
- Candied Chanterelle Panna Cotta Recipe
As with chanterelle desserts, drinks made with chanterelle mushrooms have an interesting and fruity flavor.
In this case, there are instructions for making chanterelle vodka and gin—as well as details for putting the infused liquor to good work in the form of a chanterelle martini.
Recipes for Preserving Chanterelles
Because chanterelles have such a short season (and because they’re just so special to begin with), I never let any of my hard-earned mushrooms go to waste when I have extra.
As far as what my research has shown, the best way for preserving chanterelles (this includes the taste, aroma, and texture of the mushroom—not an easy feat!) is by using one of the following methods listed below.
That’s it for chanterelles, but if you’re looking for more wild recipes for foraged mushrooms, game, and greens, read on my friends:
- Chicken of the Woods Mushroom Recipes
- Squirrel Recipes
- How to Eat Crow (Literally)
- How to Cook Deer Heart
- Venison Liver Recipes
- Venison Recipes