Luxurious chanterelle mushrooms bring their unparalleled flavor to this collection of dishes, from a delicious Fontina frittata to simple corn crostini.
Food & Wine
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For this fast, flavorful appetizer, Paul Virant combines two of his favorite childhood memories about food. "During the summer...we would pick chanterelles that grew around our property," he says. "And my grandmother made this amazing creamed corn. It turns out corn and chanterelles go very well together."
Marc Meyer prepares spectacular egg dishes for brunch, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
Because Vermont's growing season is so short, Eric Warnstedt seizes on prime ingredients with remarkable gusto. Here, he takes advantage of chanterelle mushrooms and berries to create a simple but dazzling salad that he pairs with one of his favorite local cheeses, the artisanal, aged Cabot Clothbound Cheddar.
This quick pickle is perfect for enjoying all summer long, says Andrew Zimmern. He suggests using cremini, button and any other mushrooms you can find, except for delicate trumpets and Japanese mushrooms.
Toasted Fazzoletti with Chanterelles and Hazelnuts
Pugliese peasants used to make pasta from burned wheat. Now, chefs are toasting flour to give pasta a rich, nutty flavor. Chef Chris Pandel creates handkerchief-like squares and serves them with butter-sautéed chanterelles.
Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad
Duck is often paired with something sweet, as in canard à l'orange. Jean-Georges Vongerichten tops it here with chopped sugar-coated almonds. The sugar burns slightly as the meat is broiled to form a bittersweet crust that pairs beautifully with the juicy richness of the duck.