Chanterelle recipes
February 22, 2006 6:29 PM   Subscribe

What are your favorite recipes using chanterelles?

I gathered a half pound of chanterelles yesterday. I need some suggestions for something yummy.
posted by oneirodynia to Food & Drink (7 answers total) 1 user marked this as a favorite
(Half a pound? You lucky, lucky person.) My mom sautés them in butter and serves them over angel-hair pasta. Oh my lord, it's good.
posted by The corpse in the library at 7:23 PM on February 22, 2006

Sauted in lemon, garlic and some herbs
posted by growabrain at 7:54 PM on February 22, 2006

Stuff them in a pork loin, with some salt and pepper, a little parsley, and a clove of garlic. Roast and eat.

If you can get a tart crust (not a pie crust, but savory and flakier), they make awesome mushroom tarts.
posted by mkultra at 8:03 PM on February 22, 2006

Chanterelles sauteed in butter goes on pretty much anything. On pasta as they are, on panini or other grilled bread. As a hot open-faced sandwich in the oven.

I make soup sometimes, on the rare occasions I can get some fresh (you lucky person you!). Note that the measurements are not exact, as they were translated from a Swedish recipe.

2-3 pints of fresh chanterelles
1-3 tablespoons of butter
1-2 small green leek
3 tablespoons flour
10 oz of Crème fraîche (substitute with cream if you can't find Crème fraîche)
1.5 pint chicken stock
1/2 teaspoon salt
black pepper
1 crushed clove of garlic
1-3 tablespoons of sherry or port

Mince the chanterelles and sautee in half of the butter. Don't stir too much, but let the water evaporate from the mushrooms. Shred the green onion/s and add to the pan with the remaining butter. Sprinkle the flour over the mushrooms and onion and mix gently. Add the Crème fraîche and chicken stock a little at a time, while stirring. Let the soup simmer on low heat for about 30 minutes. Add the salt, pepper, garlic, and sherry/port and cook for only another minute or two. Serve with sprigs of parsley.
posted by gemmy at 9:30 PM on February 22, 2006

Rissoto di funghi...
posted by zaelic at 6:53 AM on February 23, 2006

Pan-fried porkchops with thin-sliced shallots, fresh peaches, chanterelles and fresh sage. Deglaze the pan with port wine and reduce for a sauce. Mmmm....
posted by bradhill at 11:31 AM on February 23, 2006 [1 favorite]

Response by poster: Thanks, everybody! They all sound great- right now I'm leaning toward bradhill's recipe- I'm going to see if the farmer's market will have fresh sage.
posted by oneirodynia at 3:19 PM on February 24, 2006

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