Best Chanterelle Mushroom Recipes

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CHANTERELLE MUSHROOM AND BACON TARTLETS



Chanterelle Mushroom and Bacon Tartlets image

Wild chanterelle mushrooms and bacon combine wonderfully in this impressive and elegant starter.

Provided by GOODHOOD

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 14

2 teaspoons olive oil
2 tablespoons minced shallots
1 clove garlic, minced
1 ½ cups chanterelle mushrooms, finely chopped
1 tablespoon brandy
½ teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
¼ teaspoon salt and pepper to taste
1 egg
¼ cup milk
¼ cup shredded Swiss cheese
2 tablespoons cream cheese, softened
2 slices bacon, cooked and crumbled
24 mini phyllo tart shells

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
  • In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
  • Bake in preheated oven for 15 to 20 minutes, or until filling is set.

Nutrition Facts : Calories 108.7 calories, Carbohydrate 7 g, Cholesterol 24.9 mg, Fat 6.2 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 132.4 mg, Sugar 0.6 g

JUNIPER-BRINED ROAST TURKEY WITH CHANTERELLE MUSHROOM GRAVY



Juniper-Brined Roast Turkey with Chanterelle Mushroom Gravy image

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially rewarded when I stop at the mushroom forager's stand and see a basket chock-full of chanterelle mushrooms. At the peak of the season, I buy fresh chanterelles and use them as often as I can, as in this golden-hued mushroom gravy accompaniment to the holiday bird.

Provided by Diane Morgan

Categories     Berry     Garlic     Mushroom     Onion     Poultry     turkey     Marinate     Roast     Christmas     Thanksgiving     Dinner     Christmas Eve     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 12 to 20, depending on the size of the turkey

Number Of Ingredients 10

1 large yellow onion, chopped
1 large carrot, peeled and chopped
1 large rib celery, chopped
2 cloves garlic, minced
7 fresh sage leaves, chopped
1 tablespoon fresh thyme leaves
Freshly ground pepper
One 12-to 16-pound brined turkey made with Juniper Brine
1/2 cup (1 stick) unsalted butter, melted
Chanterelle Mushroom Gravy

Steps:

  • Combine the onion, carrot, celery, garlic, sage, thyme, and a few grinds of pepper in a medium bowl. Mix well and set aside.
  • Position a rack on the second-lowest level in the oven and preheat to 500°F. Have ready a large roasting pan with a roasting rack, preferably V-shaped, set in the pan.
  • Put 1/2 cup of the vegetable mixture inside the neck cavity and 1/2 cup inside the chest cavity of the turkey. Scatter the remainder on the bottom of the roasting pan and add 1 cup water to the pan. Truss the turkey. Using a pastry brush, brush the turkey with half of the melted butter. Place the turkey, breast side down, on the roasting rack. Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey with the pan juices and roast for 30 minutes longer.
  • Remove the turkey from the oven. Using silicone oven mitts, regular oven mitts covered with aluminum foil, or wads of paper towels, turn the turkey breast side up. (It won't be very hot at this point.) Baste with the pan juices and the remaining melted butter, and return the turkey to the oven. Continue to roast, basting with the pan juices again after 45 minutes. At this point, check the internal temperature of the turkey by inserting an instant-read thermometer into the thickest part of a thigh without touching bone. (As a point of reference, when the internal temperature of the turkey reaches 125°F, the turkey is about 1 hour away from being done. Of course, roasting times will vary, depending on the size of the bird, its temperature when it went into the oven, whether or not it is stuffed, and your particular oven and the accuracy of the thermostat.) The turkey is done when the instant-read thermometer registers 160° to 165°F when inserted into the thickest part of a thigh away from the bone.
  • When the turkey is done, tilt the body so the juices from the main cavity run into the pan. Transfer to a carving board or serving platter and cover loosely with aluminum foil. Let the turkey rest for 30 to 40 minutes before carving, to allow the juices to redistribute. (The internal temperature will rise 5 to 10 degrees while the turkey rests.)
  • Strain the juices, vegetables, and browned bits from the roasting pan through a fine-mesh sieve set over a large glass measuring cup. Set aside and allow the fat to rise to the top. Spoon off the fat. The pan juices from a brined turkey are usually too salty to add to gravy, so I refrigerate it and add it to the water for making stock from the carcass; the juices provide additional flavor and the salt is diluted by the water.
  • Carve the turkey. Serve, accompanied by the Chanterelle Mushroom Gravy.

CHANTERELLE MUSHROOM AND WILD RICE SOUP



Chanterelle Mushroom and Wild Rice Soup image

This can be a bit pricey to make with chanterelle mushrooms if you have to buy them but well worth every penny if you can afford it! Switch up the recipe with different mushrooms and rice combos and see what you come up with! Garnish with sour cream and parsley.

Provided by Squid

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 58m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
1 onion, chopped
½ head garlic, minced
5 cups fresh chanterelle mushrooms, or more to taste
1 cup wild rice
4 cups chicken broth, or more to taste
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon dried parsley
2 teaspoons ground black pepper
2 teaspoons dill
1 teaspoon ground paprika
1 teaspoon salt, or more to taste

Steps:

  • Heat olive oil in a large pot over medium-low heat. Add onion and garlic; cook and stir until soft but not browned, about 2 minutes. Add chanterelle mushrooms; cook and stir until excess liquid evaporates, 5 to 10 minutes. Stir in wild rice; cook and stir for 1 to 2 minutes.
  • Pour broth into the pot; bring soup to a boil. Reduce heat to low and simmer until mushrooms are tender, 20 to 30 minutes. Stir in soy sauce, lemon juice, parsley, black pepper, dill, paprika, and salt. Simmer until flavors combine, about 10 minutes more.

Nutrition Facts : Calories 306.2 calories, Carbohydrate 51.6 g, Cholesterol 5 mg, Fat 4.5 g, Fiber 6.4 g, Protein 13.1 g, SaturatedFat 0.6 g, Sodium 2267.6 mg, Sugar 7 g

CHANTERELLE MUSHROOM GRAVY



Chanterelle Mushroom Gravy image

Provided by Diane Morgan

Categories     Sauce     Mushroom     Sauté     Thanksgiving     Shallot     Simmer     Butter

Yield Makes about 3 cups

Number Of Ingredients 7

4 tablespoons (1/2 stick) unsalted butter
1 shallot, minced
3/4 pound chanterelle mushrooms, wiped or brushed clean and finely chopped
1/4 cup instant flour such as Wondra or Shake & Blend
3 cups Turkey Stock
Kosher or sea salt
Freshly ground white pepper

Steps:

  • In a 2 1/2-quart saucepan over medium heat, melt the butter and swirl to coat the pan. Add the shallot and sauté until soft but not browned, about 1 minute. Add the mushrooms and sauté, stirring frequently, until the mushrooms soften and give up their juices, about 5 minutes.
  • Meanwhile, in a small bowl or measuring cup, whisk together the flour and 1/2 cup of the stock until the flour is dissolved.
  • Add the remaining 2 1/2 cups stock to the mushrooms in the pan and bring to a simmer. Whisk in the flour mixture and simmer until the gravy thickens, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Keep warm until ready to serve.

CHANTERELLE MUSHROOM SOUP



Chanterelle Mushroom Soup image

Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.

Provided by LorraineMargaret

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 50m

Yield 3

Number Of Ingredients 12

1 tablespoon butter
1 tablespoon olive oil
1 onion, finely chopped
1 clove garlic, crushed
4 cups chanterelle mushrooms, cleaned and chopped
3 tablespoons all-purpose flour
2 cups boiling water
1 cube chicken bouillon
2 bay leaves
1 teaspoon ground thyme
1 dash ground white pepper
1 pinch ground nutmeg

Steps:

  • Heat butter and oil in a heavy-bottomed pot over low heat. Add onion and garlic, cover, and cook until soft, about 20 minutes.
  • Increase heat to medium and stir in chanterelle mushrooms. Sprinkle with flour and pour in boiling water, stirring constantly. Season with chicken bouillon, bay leaves, thyme, white pepper, and nutmeg and bring to a simmer. Cover and simmer until mushrooms are soft and flavors are well combined, 15 to 20 minutes.
  • Remove bay leaves. Puree chanterelle soup with an immersion blender until smooth.

Nutrition Facts : Calories 202.4 calories, Carbohydrate 21.8 g, Cholesterol 10.4 mg, Fat 8.7 g, Fiber 3.4 g, Protein 6 g, SaturatedFat 3.2 g, Sodium 459.4 mg, Sugar 3.9 g

CHANTERELLE MUSHROOM TARTLETS



Chanterelle Mushroom Tartlets image

We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!

Provided by Paja9203

Categories     Vegetable

Time 40m

Yield 24 appetizers

Number Of Ingredients 12

1 tablespoon butter or 1 tablespoon margarine
1 tablespoon corn oil
3 cups chanterelle mushrooms, chopped into small pieces
1/2 cup onion, finely chopped
1 egg
1 cup monterey jack cheese, grated
1/4 cup cream cheese (light is fine)
3 tablespoons parsley, chopped
1/2 teaspoon thyme
1/4 cup parmesan cheese, grated
6 slices whole wheat bread
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
  • Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
  • Cook the second half of mushrooms and onions in the other half of butter and oil.
  • Beat the egg slightly and add some of the hot mixture to it.
  • Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
  • Cook about one minute longer and set aside.
  • Cut the crusts off the bread and flatten each with a rolling pin.
  • Spread butter or margarine on one side of the slices of bread.
  • Cut into quarters and put into mini-muffin trays, butter side down.
  • Fill each with the mushroom filling.
  • Top with a sprinkling of parmesan cheese.
  • Bake at 350 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 66.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 20.4, Sodium 98.7, Carbohydrate 3.8, Fiber 0.6, Sugar 0.6, Protein 2.7

VEGETARIAN CARAMELIZED ONION & CHANTERELLE MUSHROOM STUFFING



Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing image

This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 13

12 cups french bread (cut into 3/4 inch cubes)
4 cups sourdough bread (cut into 3/4 inch cubes)
6 tablespoons unsalted butter (plus more for buttering baking pan)
2 large onions (cut in half and sliced thinly (about 5-6 cups raw))
1 teaspoon salt + more to taste
A few grinds of black pepper
1 1/2 cups about 1/3 pound chopped chanterelle mushrooms
1/2 cup chopped celery
1/2 cup chopped parsley
2 teaspoons fresh chopped thyme (or 1 teaspoon dried)
2 teaspoons fresh chopped sage (or 1 teaspoon dried)
4 cups vegetable broth
1 egg

Steps:

  • Preheat the oven to 375 degrees Fahrenheit and butter a 9x13 inch baking pan.
  • Spread bread cubes on two rimmed cookie sheets and bake for about 10-12 minutes, stirring once, until they begin to turn golden brown and are fairly dry and crisp. Remove from oven and set aside.
  • In a large saute pan over medium heat, melt butter.
  • Add onions, 1 teaspoon salt and a couple grounds of fresh ground pepper. Cook on medium-low for about 30 minutes, stirring occasionally, until softened and well-browned (caramelized).
  • Increase heat to medium and add the celery and mushrooms to the pan. Stirring frequently, saute until tender, about four minutes.
  • Add sage, thyme, and parsley, and stir for another minute.
  • Add a cup of the broth, gently stirring until much of the bits of onion have come off of bottom of the pan.
  • Set aside and let onion and broth mixture cool to room temperature.
  • In a large bowl, beat the egg.
  • Stir in the onion/broth mixture and the rest of the broth.
  • Add the bread, and toss to coat evenly.
  • Pour into the prepared baking pan and press the top gently.
  • Bake uncovered for 40 - 50 minutes or until browned and crisp on top.

PHEASANT, CHESTNUT AND CHANTERELLE MUSHROOM SOUP



PHEASANT, CHESTNUT AND CHANTERELLE MUSHROOM SOUP image

Categories     Soup/Stew     Game

Yield 7

Number Of Ingredients 14

1 oven-ready pheasant
1 onion, peeled and roughly chopped
1 small leek, roughly chopped and washed
A few sprigs of thyme
2 litres (2.1 Quarts) chicken stock
(or 2 good stock cubes dissolved in the same amount of hot water)
A glass of white wine
Salt and freshly ground black pepper
40g (1.4 oz) butter
30g (1.0 oz) plain flour
16-18 fresh chestnuts in the shell
2-3 tablespoons double cream
150g (5.3 oz.) Chanterelles Mushrooms, cleaned
2 tablespoons chopped parsley

Steps:

  • Cut the legs from the pheasant using a sharp knife, then carefully remove the breasts. Place the legs, breasts and carcass in a cooking pot with the onion, leek, thyme, chicken stock and wine. Season lightly, bring to the boil, then lower the heat and simmer gently for 10 minutes. Take out the pheasant breasts and set aside on a plate. Continue to simmer the soup for a further 20 minutes. Melt the butter in a small saucepan and stir in the flour over a low heat. Whisk the flour and butter mixture into the simmering soup in pieces to thicken it, then continue to simmer for another 20 minutes. Meanwhile, preheat the oven to 200°C/gas 6. Score the chestnuts and place on a small baking tray. Cover with foil and bake for about 12-15 minutes, then remove to a plate and leave until cool enough to handle. Peel away the skins and cut each chestnut into two or three pieces. Strain the soup through a fine sieve into a clean saucepan and add the cream. Remove the pheasant meat from the legs and cut the breast into bite-sized pieces. Add to the soup with the chestnuts, chanterelles and chopped parsley. Simmer gently for 5 minutes. Check the seasoning and serve.

BUTTERNUT SQUASH, KALE, AND CHANTERELLE MUSHROOM SOUP



Butternut Squash, Kale, and Chanterelle Mushroom Soup image

This is a lovely broth-based butternut squash soup that screams out 'fall!' I used chanterelle mushrooms, but shiitakes or any other wild mushrooms will work great too!

Provided by Semichee

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 50m

Yield 4

Number Of Ingredients 13

2 teaspoons olive oil
½ medium sweet onion, diced
6 chanterelle mushrooms, trimmed and sliced
1 pinch salt
1 teaspoon butter, or as needed
2 cloves garlic, pressed
3 cups vegetable broth
2 cups cubed peeled butternut squash in 1/2-inch pieces
1 bay leaf
ground black pepper to taste
1 pinch curry powder
5 leaves kale, stems removed, thinly sliced
salt to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and cook until tender, about 5 minutes. Increase heat to medium-high and add mushrooms and salt. Cook until golden brown, 2 to 3 minutes.
  • Stir butter into mushrooms and let melt fully. Add garlic and cook for 2 minutes. Add broth, squash, and bay leaf. Season with pepper and curry powder. Bring to a boil, reduce to a simmer, and partially cover the pot. Cook until squash is soft, about 15 minutes.
  • Stir kale into the pot and cook until tender, about 5 minutes. Remove and discard bay leaf. Season with salt and pepper to taste, if desired.

Nutrition Facts : Calories 115.5 calories, Carbohydrate 17.9 g, Cholesterol 2.7 mg, Fat 4.1 g, Fiber 3.4 g, Protein 3.1 g, SaturatedFat 1 g, Sodium 449.9 mg, Sugar 4.7 g

MARINATED CHANTERELLE MUSHROOM CANAPES



Marinated Chanterelle Mushroom Canapes image

Marinated chanterelle mushroom canapes make an easy and delicious appetizer for any party! Feel free to use other wild mushrooms like hedgehogs, porcini, black trumpets, or a mix.

Provided by MarxFoods

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 3h15m

Yield 12

Number Of Ingredients 19

1 teaspoon olive oil, or as needed
2 pounds chanterelle mushrooms, cleaned and chopped
1 teaspoon salt
1 leek, thinly sliced
½ yellow onion, thinly sliced
1 small carrot, thinly sliced
½ stalk celery, thinly sliced
1 clove garlic, minced
1 bay leaf
1 sprig thyme
1 teaspoon ground coriander
3 tablespoons sherry vinegar
⅓ cup chicken stock
3 tablespoons chopped fresh parsley
2 French baguettes, sliced into 1/2-inch rounds
⅓ cup extra-virgin olive oil
1 teaspoon lemon juice, or to taste
salt and pepper to taste
2 tablespoons olive oil

Steps:

  • Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and salt. Saute until most of the water released from the mushrooms has evaporated, about 10 minutes. Transfer mushrooms to a bowl, reserving oil in the pan.
  • Add leek, onion, carrot, and celery and reduce heat to medium. Cook and stir until vegetables are golden brown, 5 to 7 minutes. Add garlic, bay leaf, thyme, and coriander. Return mushrooms to the pan; cook and stir for 3 minutes. Add vinegar and cook 1 minute. Add stock and bring to a simmer for 1 more minute. Transfer contents of pan to a heat-resistant bowl and add 1/3 cup olive oil. Let sit 2 hours. Season with lemon juice, salt, and pepper.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt.
  • Bake in the preheated oven until golden, turning once, about 8 minutes per side.
  • Lay toasted bread on a plate and spoon marinated mushrooms on top.

Nutrition Facts : Calories 287.7 calories, Carbohydrate 39.4 g, Fat 10 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 1.5 g, Sodium 617.9 mg, Sugar 3.2 g

CHANTERELLE MUSHROOM SAUCE WITH GORGONZOLA



Chanterelle Mushroom Sauce with Gorgonzola image

So delicious you'd think the chanterelle mushrooms were magic.

Provided by SamnGoodSauce

Time 45m

Yield 5

Number Of Ingredients 8

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups sherry wine
1 cup vegetable broth
¼ cup crumbled Gorgonzola cheese, or to taste
4 cups diced chanterelle mushrooms
1 tablespoon salt-free seasoning blend
½ teaspoon ground black pepper

Steps:

  • Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk sherry wine and broth into the flour mixture, and bring to a boil over medium heat. Reduce heat to a simmer.
  • Stir in Gorgonzola cheese until melted. Add mushrooms, seasoning blend, and pepper; simmer over medium-low heat until sauce has reduced and desired thickness is achieved, about 30 minutes. I think it's just about perfect when the bubbles start to look like a heavy rain hitting the ground.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 26.1 g, Cholesterol 25.6 mg, Fat 9 g, Fiber 1.7 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 761 mg, Sugar 2.4 g

CHANTERELLE MUSHROOM QUICHE



Chanterelle Mushroom Quiche image

Delicious quiche perfect for breakfast, lunch, or dinner! I use fresh-picked chanterelle mushrooms, but you could use another kind easily.

Provided by Emily Hunt

Categories     Breakfast and Brunch     Eggs     Quiche

Time 1h5m

Yield 6

Number Of Ingredients 9

1 teaspoon oil, or as needed
4 cups chopped chanterelle mushrooms
1 shallot, minced
2 cloves garlic, minced
4 bacon strips, cooked and crumbled
½ cup grated Swiss cheese
1 (15 ounce) package pie crust pastry
4 medium eggs
1 cup half-and-half

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Lightly oil a pan; cook chanterelle mushrooms, shallot, and garlic over medium heat until mushrooms are tender and all water has evaporated, 5 to 7 minutes. Stir in cooked bacon. Transfer mixture to the pie crust and sprinkle Swiss cheese on top.
  • Beat eggs and half-and-half together in a bowl; pour egg mixture over the Swiss cheese in the pie crust.
  • Bake in the preheated oven until quiche is set, 30 to 45 minutes. Cool 10 minutes before serving.

Nutrition Facts : Calories 537.6 calories, Carbohydrate 39.3 g, Cholesterol 151.8 mg, Fat 34.5 g, Fiber 3.6 g, Protein 15.8 g, SaturatedFat 11.6 g, Sodium 537.2 mg, Sugar 1.9 g

PORK RIB IN CHANTERELLE MUSHROOM GRAVY



Pork Rib in Chanterelle Mushroom Gravy image

Quick and easy using very few ingredients. Hardest thing to find are your chanterelle mushrooms. Serve with vegetables or over rice.

Provided by Janos

Categories     Meat and Poultry Recipes     Pork     Pork Rib Recipes

Time 35m

Yield 4

Number Of Ingredients 8

½ cup butter
2 cups lightly packed sliced chanterelle mushrooms
1 tablespoon minced garlic
2 teaspoons olive oil
1 pound boneless pork ribs, cut into 1/2-inch cubes
1 cup all-purpose flour
2 cups water
salt and ground black pepper to taste

Steps:

  • Melt butter in a skillet over medium-low heat; cook and stir chanterelle mushrooms and garlic in the hot butter until mushrooms have softened, 8 to 10 minutes.
  • Heat olive oil in a saucepan over medium heat; cook and stir pork in the hot oil until browned and meat is no longer pink inside, 8 to 10 minutes. Transfer pork to a plate, leaving pan drippings in saucepan. Pour mushroom mixture with butter into pan drippings.
  • Stir flour into mushroom mixture until thoroughly combined; mix in water and bring gravy to a boil, stirring often. Season to taste with salt and black pepper. Serve pork cubes with chanterelle gravy.

Nutrition Facts : Calories 566.6 calories, Carbohydrate 28.7 g, Cholesterol 120.9 mg, Fat 40.7 g, Fiber 1.7 g, Protein 19.6 g, SaturatedFat 20.5 g, Sodium 230.5 mg, Sugar 0.9 g

SALMON WITH CHANTERELLE MUSHROOM SAUCE



SALMON WITH CHANTERELLE MUSHROOM SAUCE image

Categories     Fish

Yield 4

Number Of Ingredients 5

4, 6-ounce salmon filets
1 Tablespoon garlic, chopped
¼ (one-quarter) cup soy sauce
¼ (one-quarter) cup King Estate Pinot Gris
1 Tablespoon melted butter

Steps:

  • Preheat oven to 400 degrees. Place the salmon on a sheet pan. Then, combine the remaining ingredients and pour over the salmon. Bake until firm, about 10 minutes. Chanterelle Mushroom Sauce - ½ (one-half) pound fresh chanterelles - 1 Tablespoon shallots, chopped - 1 teaspoon garlic, chopped - 1 Tablespoon butter - ¼ (one-quarter) cup King Estate Pinot Gris - ¾ (three-quarters) cup heavy cream - salt and pepper, to taste Preheat a sauté pan, and then add butter, chanterelles, shallots and garlic and cook until soft. Drain excess juice and add wine and cook to reduce. Then add heavy cream and reduce until it coats the back of a spoon, about 10 minutes. Season to taste, then ladle over the salmon.

CREAMY CHANTERELLE MUSHROOM SOUP



Creamy Chanterelle Mushroom Soup image

This is a lovely French version of cream of mushroom soup using chanterelles, which can be a bit pricey, so if you find wild ones while foraging, use them with this recipe! Serve with croutons or crostini.

Provided by Diana71

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 4

Number Of Ingredients 7

8 ounces chanterelle mushrooms
4 tablespoons butter
2 cups diced shallot
salt and ground black pepper to taste
1 drizzle olive oil
4 cups chicken stock
½ cup half-and-half

Steps:

  • Rinse mushrooms and pat dry. Slice in half. Rinse off any bugs or dirt and chop.
  • Melt butter in a deep, heavy-bottomed pot over medium heat. Add shallots and cook until translucent, 3 to 5 minutes. Stir mushroom pieces into the shallots and toss in a generous pinch of salt to help draw out their juices. Add pepper. Drizzle with olive oil. Continue to cook until mushroom pieces shrink in size and brown slightly, about 5 minutes.
  • Pour chicken stock into the pot. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat and let cool slightly, 10 to 20 minutes.
  • Ladle soup into a high-powered blender. Cover and hold lid down with a potholder; blend on high until pureed, 1 to 2 minutes. Add half-and-half and blend for 1 minute more. Return blended soup to the pot. Heat until warmed through, 5 to 10 minutes. Taste and adjust seasoning.

Nutrition Facts : Calories 241.8 calories, Carbohydrate 18.8 g, Cholesterol 42.5 mg, Fat 16.9 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 9.8 g, Sodium 840.6 mg, Sugar 3.8 g

SWEDISH CHANTERELLE MUSHROOM PATE



Swedish Chanterelle Mushroom Pate image

Golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate.

Provided by Anne-Marie Bullis

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 1h40m

Yield 8

Number Of Ingredients 12

1 tablespoon butter
2 cloves garlic, minced
2 shallots, finely chopped
1 tablespoon butter
1 pound fresh or frozen chanterelle mushrooms, torn
¼ cup chopped fresh parsley
¾ pound ground pork
2 egg whites
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ cup whipping cream
10 thin slices smoked ham

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
  • Melt 1 tablespoon butter in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl, and set aside to cool. Melt the remaining tablespoon of butter in the same skillet over medium-high heat. Add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes.
  • Mix the ground pork, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top.
  • Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in slices.

Nutrition Facts : Calories 229.5 calories, Carbohydrate 6.8 g, Cholesterol 65.6 mg, Fat 16 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 8 g, Sodium 743.5 mg, Sugar 1.1 g

CHANTERELLE MUSHROOM BURGERS



Chanterelle Mushroom Burgers image

Make and share this Chanterelle Mushroom Burgers recipe from Food.com.

Provided by JelsMom

Categories     Meat

Time 21m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons light margarine, divided
2 tablespoons olive oil
1 cup onion, very thinly sliced
1 lb chanterelle mushroom, stemmed & sliced
1/2 teaspoon sea salt
1/2 teaspoon fresh coarse ground black pepper
2 teaspoons fresh rosemary, minced
2 teaspoons Dijon mustard
1/2 cup fat-free half-and-half
2 lbs lean ground beef or 2 lbs ground turkey breast
6 large onion rolls or 6 large wheat hamburger buns
Dijon mustard (optional)

Steps:

  • Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
  • Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
  • Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
  • Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
  • Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
  • Season meat with more salt and pepper.
  • Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
  • Pan-grill to desired doneness, 4-6 minutes per side.
  • Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.

SWEDISH CHANTERELLE MUSHROOM PATE



Swedish Chanterelle Mushroom Pate image

The most highly regarded mushroom in Sweden is the chanterelle, which is considered a delicacy. In this recipe golden chanterelle mushrooms and ground pork combine to create this deliciously rich pate. From Allrecipies.

Provided by CaliforniaJan

Categories     Spreads

Time 1h31m

Yield 8 serving(s)

Number Of Ingredients 12

1 tablespoon butter
2 garlic cloves, minced
2 shallots, finely chopped
1 tablespoon butter
1 lb mushroom, torn (chanterelles)
1/4 cup fresh parsley, chopped
3/4 lb ground pork
2 egg whites
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/2 cup whipping cream
10 thin slices smoked ham

Steps:

  • Preheat oven to 300 degrees F (150 degrees C). Line a 8 1/2 x 4 1/2 inch loaf pan with aluminum foil.
  • Melt 1 tablespoon butter in a skillet over medium heat. Stir in the garlic and shallots; cook and stir until the shallot has softened and turned translucent, about 5 minutes. Scrape into a mixing bowl, and set aside to cool. Melt the remaining tablespoon of butter in the same skillet over medium-high heat. Add the chanterelles, and cook until the mushrooms are tender and golden around the edges, about 5 minutes. Stir in the parsley, and cook for 30 seconds more, then scrape the mushrooms into the mixing bowl, and allow to cool for 5 minutes.
  • Mix the ground pork, egg whites, salt, and pepper into the mushroom mixture with your hands until evenly blended. Stir in the cream until absorbed by the pork mixture. Line the bottom and sides of the loaf pan with the smoked ham. Pack the meat mixture into the loaf pan and flatten the top.
  • Bake in the preheated oven until the pate is no longer pink in the center, and has reached an internal temperature of 160 degrees F (72 degrees C), about 1 hour. Serve hot or cold in slices.

Nutrition Facts : Calories 211.4, Fat 17.6, SaturatedFat 8.6, Cholesterol 58.7, Sodium 509.2, Carbohydrate 3.6, Fiber 0.7, Sugar 1.2, Protein 10.4

CHANTERELLE MUSHROOM PIE



Chanterelle mushroom pie image

Delicious and quick puff pastry pie with seasonal mushrooms and tasty cheese

Provided by junglefrog

Time 40m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Preheat the oven to 225 C.
  • Cut the chanterelles into manageable sizes. Keep in mind it needs to fit on top of the puff pastry and you don't want huge chunks here but not too small either. In a bowl toss the mushrooms with olive oil and salt and pepper to taste.
  • Take the puff pastry (defrosted ofcourse) and put some of the mushrooms in the middle, making sure to leave the sides free. Don't be too shy; you want to have a nice little pile of mushrooms there. They will decrease in size in the oven.
  • Generously add little chunks of the blue cheese here and there. Make sure to have an even distribution of cheesy goodness there. Once done sprinkle the grated pecorino on top.
  • Put some eggwash on the sides of the puff pastry and fold it creatively in a little basket, so that the cheese stays in when it starts to melt. Plus the corners will become nice and crispy too. Pinch it tightly to make sure it stays put once heated.
  • Put the little pies in the oven for about 12 minutes on high, then bring the temperature down to 190 °C and bake for another 15 minutes until golden brown and crispy.

.CHANTERELLE MUSHROOM RECIPE



.Chanterelle Mushroom Recipe image

Provided by á-174942

Number Of Ingredients 1

Cantharellus Cibarius

Steps:

  • This pleasantly aromatic fleshy wild mushroom shines like an exotic golden flower when seen from a distance against the drab autumn forest background. Also known as "golden chanterelle" and "egg mushroom," it has a magical appeal for most culinary experts in Europe, United States, and Asia. But all chanterelles are not alike. European and Asian forms are usually about the size of a thumb. In the eastern United States they are the size of a fist. But, ah, in the west they can be as large as two hand spans — from little finger to little finger. Chanterelles weighing as much as two pounds are not uncommon. Europeans and easterners claim that their varieties are tastier than those from the West Coast and suggest that flavor is more important than thumb size. It has been a rewarding experience to try to resolve this argument. The reader may happily experiment with such savory adventures as are suggested in this book to discover the truth. Chanterelles seem to be worth their weight in gold. They are golden looking, golden tasting, and golden priced. The cap is fleshy, with wavy, rounded cap margins tapering downward to meet the stem. The gills are not the usual thin straight panels hanging from the lower surface of the cap, as we see in the common store mushroom. Instead, the ridges are rounded, blunt, shallow, and widely spaced. At the edge of the cap they are forked and interconnected. The chanterelle's aroma is variously described as apricot- or peach-like. It is unmistakably different and identifiable. Chanterelles will reappear in the same places year after year if carefully harvested so as not to disturb the ground in which the mycelium (the vegetative part of the mushroom) grows. There are yearly variations — some years more mushrooms, some less. They fruit from September to February on the West Coast and almost all summer in the east, sometimes coming up in several flushes. We think of them as promiscuous in their plant relationships, because we have found their mycelial threads intertwined with the roots of hardwood trees, conifers, shrubs, and bushes. They enjoy deep, old leaf litter. Chanterelles are seldom invaded by insects. And forest animals do not share our interest in them as food. There is an off-white species of chanterelle, called C. subalbidus, the white chanterelle, found in California and the Pacific Northwest. They are found in the same localities as C. cibarius and we clean and cook them in the same manner as the golden ones. In general, they are more difficult to clean because of their fragility. They are seldom found in large numbers. A black relative of the chanterelle, Craterellus cornucopioides, is unfairly called "the trumpet of death." Don't believe it — the black chanterelle is delicious. C. cornucopioides is difficult to spell and to find. Smaller in size than the orange chanterelle, the caps are funnel shaped and hollow all the way down to the base of the stem. It has been well described as a black petunia. Its dark cap, gray underside, and its habit of growing in dark places under shrubs make this secretive mushroom a challenge to find. There are a few equally edible look-alikes. C. cornucopioides can be halved and easily washed off. The texture is crisp and firm, like the Asian wood ear mushroom, but it is much more tasty. Add it to soups or stews for texture and flavor. Sauté it in butter or chop and simmer in a white sauce, then serve on thin slices of toast. Many people dry these mushrooms thoroughly and grind them into a powder. This is sprinkled on top of foods or added to casseroles or soups for a rich mushroom flavor. A Word About Purchasing Commercial Chanterelles More and more golden chanterelles are appearing in marketplaces. They are expensive, so only buy specimens in prime condition. Here is what to look for: 1. They should have a fragrant odor. 2. The color should be golden or apricot. 3. They should not be slimy or have dark, decaying parts. 4. The gills should not be granular, fragmenting off the fleshy portion of the mushrooms. • Cleaning: This can be a chore. Chanterelles grow exuberantly. The cap margins fold tightly to form crevices from which it is difficult to dislodge debris. The caps grow around twigs and brambles. Sometimes it is necessary to section portions of larger specimens to get at the foreign material. Use a toothbrush or a nylon mushroom brush to whisk away any surface material. In order to clean small particles of sand or dirt caught between the rounded gills, you must brush them under a slowly running faucet. Do not soak them. In general, the less water the better. Drain them on paper towels. They keep well if allowed to remain in a waxed paper or brown paper bag in the refrigerator until they are cleaned. However, cleaned chanterelles may also be stored in the refrigerator for a few days. They should be loosely arranged in a bowl lined with cloth or paper towels and covered lightly with towels. • Cooking: Cut them into hunks of a generous size, so that the maximum amount of flavor can be appreciated. Chanterelles are meaty and chewy. One of the best ways to cook them is to slice and sauté them in butter. Cream or half and half and chicken broth are good additions. Chanterelles bake well and retain their flavor after long cooking. Eggs, chicken, pork, and veal harmonize beautifully with them. After trying many recipes, we still prefer to cook chanterelles by baking them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta. Potatoes will overpower the chanterelle flavor, as will many other vegetables. Very few people eat chanterelles raw. They are peppery and upsetting, and they can make some people ill. In any case, their finest flavor can only be appreciated when they are thoroughly cooked. • Preserving: Freeze chanterelles after sautéing with butter and onions. When defrosted, they will retain most of their flavor. Dried chanterelles lose flavor and the texture of the slices becomes rubbery. A chef recently suggested that dried chanterelles reconstituted in water overnight retain more flavor if the soaking water is included when they are cooked. To can chanterelles, clean them thouroughly and cut them in big chunks and steam for 20 minutes. Place the pieces in small canning jars and cover them with the liquid from the steaming vessel or boiling water to make up the difference. Add 1/2 teaspoon salt and 1/2 teaspoon vinegar. Finally, sterilize them for 40 minutes in a pressure cooker at 10 pounds pressure. Chanterelles can be pickled with various spices and flavorings in vinegar, oil, soy sauce, etc.. They will keep for a week in the refrigerator.

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