20 Delicious Chanterelle Mushroom Recipes for Gourmet Cooking

Dive into the golden, buttery world of chanterelle mushrooms with our roundup of 20 Delicious Chanterelle Mushroom Recipes for Gourmet Cooking. Whether you’re whipping up a quick weeknight dinner or indulging in seasonal favorites, these earthy gems elevate every dish from simple to spectacular. Perfect for home cooks looking to add a touch of gourmet to their meals, keep reading for recipes that promise to delight your taste buds!

Creamy Chanterelle Mushroom Soup

There’s something magical about the earthy flavor of chanterelles that makes this soup a standout. Perfect for those chilly evenings when you crave something comforting yet sophisticated.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 pound chanterelle mushrooms, cleaned and sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• Salt and pepper to taste

Instructions

1. In a large pot, melt the 2 tablespoons of unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
2. Add the chanterelle mushrooms to the pot, cooking until they release their moisture and start to brown, about 10 minutes.
3. Pour in the 4 cups of vegetable broth, bringing the mixture to a simmer. Let it cook for 15 minutes to allow the flavors to meld.
4. Stir in the 1 cup of heavy cream and 1 teaspoon of fresh thyme leaves. Season with salt and pepper to taste. Simmer for another 5 minutes, then remove from heat.
5. Using an immersion blender, puree the soup until smooth. For a chunkier texture, blend only half the soup.

The velvety texture of this soup, combined with the deep, woodsy aroma of chanterelles, creates a dish that’s as luxurious as it is comforting.

Tip: For an extra touch of elegance, garnish each bowl with a few sautéed chanterelle slices and a sprinkle of thyme.

Chanterelle Mushroom Risotto

There’s something magical about the earthy flavors of chanterelle mushrooms mingling with creamy risotto that makes this dish a standout comfort food.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken or vegetable broth, kept warm
• 1/2 lb chanterelle mushrooms, cleaned and sliced
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1/4 cup grated Parmesan cheese
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a large pan, heat olive oil and 1 tbsp butter over medium heat. Add onions and garlic, sautéing until translucent, about 3 minutes.
2. Add chanterelle mushrooms and cook until they release their juices and start to brown, about 5 minutes. Season with 1/4 tsp salt and 1/8 tsp black pepper.
3. Stir in Arborio rice, coating it with the oil and butter, and toast for 1 minute. Pour in white wine, stirring until absorbed.
4. Begin adding warm broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18-20 minutes.
5. Remove from heat. Stir in remaining 1 tbsp butter, Parmesan cheese, and adjust seasoning with remaining 1/4 tsp salt and 1/8 tsp black pepper. Garnish with fresh parsley.

The key to this risotto’s luxurious texture is the gradual addition of broth, which coaxes out the rice’s natural starches for a dish that’s rich yet balanced by the chanterelles’ subtle nuttiness.

Tip: For an extra layer of flavor, try adding a splash of truffle oil before serving.

Pan-Fried Chanterelle Mushrooms with Garlic

There’s something magical about the golden hue and earthy aroma of chanterelle mushrooms, especially when they’re pan-fried to perfection with a hint of garlic. This simple yet elegant dish is a testament to the beauty of minimal ingredients coming together to create something truly special.

Ingredients

• 1 pound fresh chanterelle mushrooms, cleaned and halved if large
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat the butter and olive oil in a large skillet over medium-high heat until the butter is melted and bubbling.
2. Add the chanterelle mushrooms to the skillet, spreading them out in a single layer. Cook without stirring for 4-5 minutes, allowing them to develop a golden crust.
3. Stir in the minced garlic, salt, and black pepper. Continue to cook for another 3-4 minutes, stirring occasionally, until the mushrooms are tender and the garlic is fragrant.
4. Remove from heat and sprinkle with fresh parsley before serving.

The key to this dish’s irresistible appeal lies in the contrast between the crispy edges of the mushrooms and their tender centers, all enveloped in the rich, garlicky butter sauce. It’s a rustic yet refined side that pairs beautifully with grilled meats or a simple pasta.

Tip: For an extra layer of flavor, add a splash of white wine to the skillet after the mushrooms have browned and let it reduce before adding the garlic.

Chanterelle Mushroom and Thyme Pasta

There’s something magical about the earthy flavors of chanterelle mushrooms paired with the aromatic touch of thyme in this comforting pasta dish.

Ingredients

• 8 oz dried pasta (like fettuccine or tagliatelle)
• 2 tbsp olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1 lb chanterelle mushrooms, cleaned and sliced
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the shallot and garlic, sautéing until soft, about 2 minutes.
3. Add the chanterelle mushrooms, thyme, salt, and black pepper. Cook, stirring occasionally, until the mushrooms are tender and have released their moisture, about 5 minutes.
4. Pour in the white wine and let it simmer until reduced by half, about 2 minutes.
5. Stir in the heavy cream and Parmesan cheese, cooking until the sauce has thickened slightly, about 3 minutes.
6. Toss the cooked pasta into the skillet with the mushroom sauce until well coated. Garnish with fresh parsley before serving.

The creamy sauce clings beautifully to each strand of pasta, while the chanterelles offer a delightful chewiness and depth of flavor that’s hard to resist.

Tip: For an extra layer of flavor, toast the pasta in a dry skillet for a minute before boiling to give it a slightly nutty taste.

Roasted Chanterelle Mushrooms with Herbs

There’s something magical about the earthy aroma of chanterelles roasting in the oven, especially when paired with fresh herbs. This simple yet elegant dish is a testament to the beauty of minimal ingredients coming together to create something truly special.

Ingredients

• 1 pound chanterelle mushrooms, cleaned and halved if large
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, toss the chanterelle mushrooms with 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon fresh thyme leaves, 1 tablespoon fresh rosemary, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Spread the mushrooms in a single layer on the prepared baking sheet.
4. Roast in the preheated oven for 20-25 minutes, stirring once halfway through, until the mushrooms are golden and crispy around the edges.

The key to this dish’s irresistible appeal lies in the contrast between the crispy edges and the tender, juicy centers of the mushrooms, all infused with the fragrant blend of garlic and herbs.

Tip: For an extra burst of flavor, finish the roasted mushrooms with a drizzle of truffle oil or a sprinkle of grated Parmesan cheese before serving.

Chanterelle Mushroom and Goat Cheese Tart

This Chanterelle Mushroom and Goat Cheese Tart is a showstopper that’s surprisingly simple to make, blending earthy mushrooms with creamy goat cheese in a buttery crust.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1 pound chanterelle mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces goat cheese, crumbled
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan, then trim the edges. Prick the bottom with a fork and chill for 10 minutes.
2. Heat olive oil in a large skillet over medium heat. Add chanterelle mushrooms, garlic, thyme, salt, and black pepper. Cook, stirring occasionally, until mushrooms are tender and lightly browned, about 8 minutes.
3. Spread the mushroom mixture evenly over the puff pastry. Sprinkle crumbled goat cheese on top. Fold the edges of the pastry over the filling, creating a rustic border. Brush the edges with beaten egg.
4. Bake at 400°F for 25 minutes, or until the pastry is golden and puffed. Let cool for 5 minutes before slicing.

The combination of crispy puff pastry, savory mushrooms, and tangy goat cheese creates a tart that’s as delightful to look at as it is to eat.

Tip: For an extra flavor boost, drizzle the finished tart with a bit of honey before serving.

Wild Chanterelle Mushroom Pizza

Imagine biting into a slice of pizza where the earthy tones of wild chanterelle mushrooms meet the creamy richness of fontina cheese. This Wild Chanterelle Mushroom Pizza is a gourmet twist on a classic that’s surprisingly simple to make at home.

Ingredients

• 1 lb pizza dough
• 2 tbsp olive oil
• 1 cup wild chanterelle mushrooms, cleaned and sliced
• 1/2 cup fontina cheese, shredded
• 1/4 cup parmesan cheese, grated
• 1 tbsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 garlic clove, minced

Instructions

1. Preheat your oven to 475°F. If you have a pizza stone, place it in the oven to heat up.
2. On a floured surface, roll out the pizza dough to your desired thickness. Transfer to a pizza peel or baking sheet lined with parchment paper.
3. Brush the dough with 1 tbsp olive oil, then sprinkle the minced garlic evenly over the surface.
4. Scatter the chanterelle mushrooms over the dough, followed by the fontina and parmesan cheeses. Sprinkle with thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper.
5. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.

The magic of this pizza lies in the chanterelles’ ability to transform into something deeply flavorful and slightly meaty when roasted, making each bite a delightful surprise.

Tip: For an extra flavor boost, drizzle the baked pizza with a little truffle oil before serving.

Chanterelle Mushroom and Chicken Stroganoff

This Chanterelle Mushroom and Chicken Stroganoff is a cozy twist on the classic, blending earthy mushrooms with tender chicken in a creamy, savory sauce.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into strips
• 2 cups chanterelle mushrooms, cleaned and sliced
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tbsp butter
• 1 cup chicken broth
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 cup sour cream
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. In a large skillet, heat olive oil and butter over medium heat. Add chicken strips and cook until golden, about 5 minutes per side. Remove and set aside.
2. In the same skillet, add onions and garlic, sautéing until soft, about 3 minutes. Stir in chanterelle mushrooms and cook until they release their juices, about 5 minutes.
3. Return chicken to the skillet. Add chicken broth, Dijon mustard, and paprika, stirring to combine. Simmer for 10 minutes, allowing the flavors to meld.
4. Reduce heat to low and stir in sour cream. Cook for another 2 minutes, until the sauce is creamy and heated through. Season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

The combination of chanterelle mushrooms and chicken creates a luxurious texture and depth of flavor that’s both comforting and sophisticated.

Tip: For an extra touch of elegance, serve this stroganoff over a bed of egg noodles or wild rice.

Sautéed Chanterelle Mushrooms with White Wine

There’s something truly magical about the earthy, delicate flavor of chanterelle mushrooms, especially when they’re sautéed to perfection with a splash of white wine. This dish is a simple yet elegant way to showcase their natural beauty.

Ingredients

• 1 lb fresh chanterelle mushrooms, cleaned and trimmed
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/4 cup dry white wine
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh parsley, chopped

Instructions

1. Heat the butter and olive oil in a large skillet over medium heat until the butter is melted and bubbling.
2. Add the chanterelle mushrooms to the skillet, spreading them out in a single layer. Cook for 5 minutes without stirring to allow them to brown slightly.
3. Stir in the minced garlic and cook for another 2 minutes until fragrant.
4. Pour in the white wine and sprinkle with salt and black pepper. Cook for 3-4 minutes, stirring occasionally, until the wine has reduced by half.
5. Remove from heat and sprinkle with fresh parsley before serving.

The key to this dish is the quick sauté that locks in the mushrooms’ moisture while the white wine adds a bright acidity that balances their richness. It’s a perfect side that turns any meal into a special occasion.

Tip: For an extra layer of flavor, try adding a sprinkle of thyme or a squeeze of lemon juice just before serving.

Chanterelle Mushroom and Spinach Quiche

This Chanterelle Mushroom and Spinach Quiche is a rustic yet elegant dish that brings the earthy flavors of the forest right to your brunch table.

Ingredients

• 1 pre-made pie crust (9-inch)
• 1 tablespoon olive oil
• 1 cup chanterelle mushrooms, cleaned and sliced
• 2 cups fresh spinach, roughly chopped
• 4 large eggs
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère cheese

Instructions

1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes, then set aside to cool slightly.
2. Heat olive oil in a skillet over medium heat. Add chanterelle mushrooms and cook until they release their moisture and start to brown, about 5 minutes. Add spinach and cook just until wilted, about 2 minutes. Remove from heat.
3. In a large bowl, whisk together eggs, heavy cream, salt, and black pepper until well combined.
4. Spread the mushroom and spinach mixture evenly over the bottom of the pre-baked pie crust. Sprinkle Gruyère cheese on top, then pour the egg mixture over everything.
5. Bake at 375°F for 35-40 minutes, until the quiche is set and the top is golden brown. Let cool for 5 minutes before slicing.

The combination of earthy chanterelles and creamy Gruyère gives this quiche a depth of flavor that’s both sophisticated and comforting.

Tip: For an extra flaky crust, chill your pie dough for at least 30 minutes before rolling it out.

Grilled Chanterelle Mushrooms with Balsamic Glaze

Grilled Chanterelle Mushrooms with Balsamic Glaze bring a touch of elegance to your summer barbecues, with their earthy flavors enhanced by a sweet and tangy glaze.

Ingredients

• 1 pound chanterelle mushrooms, cleaned and trimmed
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 clove garlic, minced

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the chanterelle mushrooms with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
3. Place the mushrooms on the grill and cook for 4-5 minutes on each side, until they are tender and have nice grill marks.
4. While the mushrooms are grilling, in a small saucepan over medium heat, combine 2 tablespoons balsamic vinegar, 1 tablespoon honey, and 1 clove minced garlic. Simmer for 2-3 minutes until the mixture thickens slightly.
5. Transfer the grilled mushrooms to a serving platter and drizzle with the balsamic glaze.

The combination of smoky grilled chanterelles and the sweet, tangy balsamic glaze creates a sophisticated flavor profile that’s surprisingly simple to achieve.

Tip: For an extra flavor boost, sprinkle some fresh thyme over the mushrooms before serving.

Chanterelle Mushroom and Wild Rice Pilaf

Embrace the earthy flavors of fall with this Chanterelle Mushroom and Wild Rice Pilaf, a dish that brings a touch of elegance to your weeknight dinners.

Ingredients

• 1 cup wild rice blend
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 pound chanterelle mushrooms, cleaned and sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup fresh parsley, chopped
• 1 tablespoon fresh thyme leaves

Instructions

1. In a medium saucepan, combine the wild rice blend and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
2. While the rice cooks, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3 minutes until softened.
3. Add the chanterelle mushrooms to the skillet, along with salt and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
4. Once the rice is done, fluff it with a fork and gently fold in the mushroom mixture, parsley, and thyme until well combined.

The combination of nutty wild rice and golden chanterelles creates a pilaf with a luxurious texture and a depth of flavor that’s surprisingly simple to achieve.

Tip: For an extra layer of flavor, toast the wild rice in a dry skillet for a few minutes before boiling.

Chanterelle Mushroom and Leek Galette

This Chanterelle Mushroom and Leek Galette is a rustic, free-form tart that showcases the earthy flavors of chanterelles with the sweet subtlety of leeks, all wrapped in a flaky, buttery crust.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, chilled and diced
• 1/4 cup ice water
• 2 tablespoons olive oil
• 2 cups chanterelle mushrooms, cleaned and sliced
• 1 large leek, white and light green parts only, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup grated Gruyère cheese
• 1 egg, beaten (for egg wash)

Instructions

1. In a large bowl, mix 1 1/4 cups all-purpose flour and 1/2 teaspoon salt. Cut in 1/2 cup chilled, diced unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, stirring until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.
2. Preheat oven to 400°F. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 2 cups chanterelle mushrooms and 1 large leek, sautéing until soft, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Roll out the dough on a floured surface into a 12-inch circle. Transfer to a baking sheet. Sprinkle 1/2 cup grated Gruyère cheese over the dough, leaving a 2-inch border. Top with the mushroom-leek mixture. Fold the edges over the filling, pleating as you go. Brush the crust with beaten egg.
4. Bake at 400°F for 25 minutes until the crust is golden. Let cool for 5 minutes before slicing.

The combination of Gruyère cheese with chanterelles and leeks creates a rich, umami-packed filling that contrasts beautifully with the crisp, flaky crust.

Tip: For an extra flavor boost, sprinkle a little thyme over the filling before baking.

Chanterelle Mushroom and Potato Gratin

This Chanterelle Mushroom and Potato Gratin is a cozy, earthy dish that brings a touch of elegance to your dinner table with minimal fuss.

Ingredients

• 1 lb chanterelle mushrooms, cleaned and sliced
• 1.5 lbs Yukon Gold potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup grated Gruyère cheese
• 2 cloves garlic, minced
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the sliced potatoes, chanterelle mushrooms, minced garlic, thyme leaves, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp nutmeg. Toss gently to mix.
3. Arrange the potato and mushroom mixture in the prepared baking dish, spreading it out evenly.
4. Pour the 2 cups of heavy cream over the top, ensuring it seeps down between the layers.
5. Sprinkle the 1 cup of grated Gruyère cheese evenly over the top.
6. Bake at 375°F for 45 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a fork.

The magic of this gratin lies in the earthy chanterelles mingling with the creamy, nutty Gruyère, creating a dish that’s as comforting as it is sophisticated.

Tip: For an extra crispy top, broil the gratin for the last 2-3 minutes of baking time.

Chanterelle Mushroom and Truffle Oil Bruschetta

Elevate your appetizer game with this luxurious Chanterelle Mushroom and Truffle Oil Bruschetta, a perfect blend of earthy flavors and crispy texture.

Ingredients

• 1 loaf crusty baguette, sliced into 1/2-inch thick pieces
• 2 cups chanterelle mushrooms, cleaned and sliced
• 2 tbsp unsalted butter
• 2 tbsp truffle oil
• 1 garlic clove, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F. Arrange the baguette slices on a baking sheet and toast for 5-7 minutes until lightly golden.
2. In a skillet over medium heat, melt the butter. Add the chanterelle mushrooms and sauté for 5 minutes until tender.
3. Stir in the minced garlic, salt, and black pepper, cooking for an additional 1 minute until fragrant.
4. Remove from heat and drizzle with truffle oil, then toss to combine.
5. Top each toasted baguette slice with the mushroom mixture, sprinkle with grated Parmesan cheese, and garnish with chopped parsley.

The combination of crispy baguette, savory mushrooms, and aromatic truffle oil creates a bruschetta that’s irresistibly rich and flavorful.

Tip: For an extra touch of luxury, shave fresh truffle over the top before serving.

Chanterelle Mushroom and Beef Bourguignon

Imagine a cozy evening with a bowl of Chanterelle Mushroom and Beef Bourguignon, where earthy mushrooms meet rich, tender beef in a wine-infused sauce. It’s comfort food with a gourmet twist.

Ingredients

• 2 lbs beef chuck, cut into 2-inch cubes
• 1/2 lb chanterelle mushrooms, cleaned and halved
• 4 slices bacon, chopped
• 1 large onion, diced
• 2 carrots, sliced
• 3 cloves garlic, minced
• 2 cups red wine
• 2 cups beef broth
• 2 tbsp tomato paste
• 1 tbsp fresh thyme leaves
• 1 bay leaf
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat oven to 325°F. Heat olive oil in a large Dutch oven over medium-high heat. Season beef with salt and pepper, then brown in batches. Set aside.
2. In the same pot, cook bacon until crispy. Add onion, carrots, and garlic, sautéing until softened, about 5 minutes.
3. Stir in tomato paste, then pour in red wine and beef broth, scraping up any browned bits. Add thyme, bay leaf, and return beef to the pot. Bring to a simmer.
4. Cover and transfer to the oven. Cook until beef is tender, about 3 hours. Add chanterelle mushrooms in the last 30 minutes of cooking.
5. Remove bay leaf before serving. The mushrooms add a delicate, nutty flavor that elevates the classic bourguignon.

Tip: For an even deeper flavor, marinate the beef in red wine overnight before cooking.

Chanterelle Mushroom and Asparagus Stir-Fry

This Chanterelle Mushroom and Asparagus Stir-Fry is a vibrant, earthy dish that brings a touch of gourmet to your weeknight dinners.

Ingredients

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 1 lb chanterelle mushrooms, cleaned and sliced
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cloves garlic, minced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp soy sauce
• 1 tsp lemon zest

Instructions

1. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted.
2. Add chanterelle mushrooms and sauté for 5 minutes, until they start to soften.
3. Add asparagus and garlic to the skillet, seasoning with salt and black pepper. Stir-fry for another 5 minutes, until the asparagus is bright green and tender-crisp.
4. Drizzle with soy sauce and sprinkle lemon zest over the top, tossing to combine. Cook for 1 more minute to let the flavors meld.

The magic of this dish lies in the buttery chanterelles paired with the crisp asparagus, finished with a bright pop of lemon zest.

Tip: For an extra layer of flavor, try adding a splash of white wine to the skillet when cooking the mushrooms.

Chanterelle Mushroom and Sage Butter Sauce

There’s something magical about the earthy aroma of chanterelles paired with the warm, nutty flavor of sage butter—this sauce is a game-changer for your pasta nights.

Ingredients

• 1/2 cup unsalted butter
• 1 pound fresh chanterelle mushrooms, cleaned and sliced
• 2 tablespoons fresh sage leaves, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese

Instructions

1. In a large skillet over medium heat, melt the butter until it starts to foam, about 2 minutes.
2. Add the chanterelle mushrooms and cook, stirring occasionally, until they release their moisture and become golden, about 8 minutes.
3. Stir in the sage, garlic, salt, and black pepper, cooking for another minute until fragrant.
4. Pour in the white wine, scraping any browned bits from the bottom of the skillet, and let it reduce by half, about 3 minutes.
5. Lower the heat to medium-low and add the heavy cream, stirring gently until the sauce thickens slightly, about 2 minutes.
6. Remove from heat and stir in the Parmesan cheese until melted and the sauce is smooth.

The velvety texture of this sauce, with the subtle crunch of sage and the deep umami of chanterelles, turns a simple pasta dish into a luxurious meal.

Tip: For an extra layer of flavor, toast the sage leaves in the butter until crisp before adding the mushrooms.

Chanterelle Mushroom and Duck Confit

Imagine the earthy aroma of chanterelles mingling with the rich, tender duck confit—this dish is a celebration of rustic elegance.

Ingredients

• 2 cups chanterelle mushrooms, cleaned and halved
• 2 duck confit legs
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup dry white wine
• 1 tbsp fresh thyme leaves

Instructions

1. Preheat your oven to 375°F. Place the duck confit legs in a baking dish and warm them in the oven for about 10 minutes, until the skin is crispy.
2. While the duck warms, heat the butter and olive oil in a large skillet over medium heat. Add the shallot and garlic, sautéing until soft, about 2 minutes.
3. Increase the heat to medium-high and add the chanterelle mushrooms. Cook, stirring occasionally, until the mushrooms are golden and have released their moisture, about 5 minutes.
4. Season the mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Pour in the white wine and let it reduce by half, about 2 minutes.
5. Remove the duck from the oven and shred the meat into bite-sized pieces. Add the duck and thyme leaves to the skillet, stirring to combine everything well. Cook for another minute to let the flavors meld.

The magic of this dish lies in the contrast between the crispy duck skin and the silky mushrooms, creating a symphony of textures in every bite.

Tip: For an extra layer of flavor, deglaze the pan with a splash of chicken stock after adding the wine.

Chanterelle Mushroom and Caramelized Onion Tart

This Chanterelle Mushroom and Caramelized Onion Tart is a showstopper that blends earthy flavors with a buttery crust, perfect for impressing at any dinner party.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1 cup chanterelle mushrooms, cleaned and sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 400°F. Roll out the puff pastry on a lightly floured surface to fit a 9-inch tart pan. Trim edges if necessary, then prick the bottom with a fork. Chill in the fridge while preparing the filling.
2. Heat olive oil in a large skillet over medium heat. Add the onion, sugar, and 1/4 teaspoon of salt. Cook, stirring occasionally, until caramelized, about 20 minutes. Transfer to a bowl.
3. In the same skillet, add the chanterelle mushrooms, garlic, thyme, and remaining 1/4 teaspoon of salt. Cook until mushrooms are tender, about 5 minutes. Remove from heat.
4. Spread the caramelized onions over the puff pastry, leaving a small border. Top with the mushroom mixture and sprinkle with Parmesan cheese. Brush the edges with the beaten egg.
5. Bake for 25 minutes, or until the pastry is golden and puffed. Let cool slightly before slicing.

The combination of sweet caramelized onions and earthy chanterelles against the crisp, flaky pastry creates a tart that’s as delightful to eat as it is to present.

Tip: For an extra glossy finish, brush the entire tart with a bit more beaten egg halfway through baking.

Conclusion

We hope this roundup of 20 Delicious Chanterelle Mushroom Recipes inspires your gourmet cooking adventures! Each dish offers a unique way to savor these golden gems. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!

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