15 of Our Favorite Chanterelle Recipes

Grilled Mushrooms with smoked creme fraiche
Photo: Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

Golden, funnel-shaped chanterelles are a versatile woodland mushroom that can just as easily be the star of a dish as they can an all-important supporting player. They may be singularly featured, or used as part of a dynamite wild mushroom mix. Here, luxurious chanterelles bring their unparalleled flavor to porridge, lasagne, and even ice cream. Read on to learn all about our favorite ways to use chanterelle mushrooms.

01 of 15

Pan-Seared Trout with Green Garlic and Crunchy Chanterelles

Pan Seared Trout with Green Garlic and Crunchy Chanterelles
Jennifer Causey

Top Chef Season 15 winner Joe Flamm wowed judges with this simple but virtuosic dish of pan-seared trout with garlic and chanterelle mushrooms. In his quick-cooking dish, crunchy breadcrumbs cling to seared chanterelles and garlic atop delicate trout in a pool of buttery white wine sauce.

02 of 15

Wild Mushroom and Swiss Dutch Baby

Wild Mushroom Swiss Dutch Baby
Photo by Greg DuPree / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

This puffy pancake gets an extra-savory touch from grated Swiss cheese and a hint of Dijon mustard, while a combination of oyster, beech, and chanterelle mushrooms pairs with shallot and arugula to top it off. Make sure to reserve a lemon wedge for serving.

03 of 15

Mushroom Toasts with Délice de Bourgogne

Mushroom Toasts with Delice de Bourgogne
Eva Kolenko

Triple créme cheese, an ultra-rich version of brie, is topped with pan-roasted mushrooms and herbs in this elevated appetizer from Top Chef winner Kristen Kish. Use a blend of fresh wild mushrooms, including chanterelle, hen-of-the-woods, and oyster.

04 of 15

Chanterelle Omelets with Fines Herbes Sauce

Chanterelle Omelets with Fines Herbes Sauce

Why does chef Thomas Keller make a one-egg omelet? Because the result is so much more delicate and alluring than the supersize omelets made with multiple eggs, especially with a creamy chanterelle filling. The four-herb sauce can be prepared ahead and refrigerated up to three days.

05 of 15

Mushroom Fricassee

Mushroom Fricassee
Greg DuPree

Chanterelle, cremini, and hen-of-the-woods mushrooms, roasted until tender, soak up flavor and moisture from a bright vinaigrette made with Champagne vinegar. The dish gets drizzled with lemon juice and is served with grilled bread.

06 of 15

Savory Chanterelle Porridge

Savory Chanterelle Porridge
© Chris Court

This dish was inspired by congee, the smooth porridge that Chinese farmers make from broken grains of rice left over after threshing. 1997 F&W Best New Chef Daniel Patterson cracks rice in a grain mill, but you can also break the grains in a spice mill or simply purchase broken rice at Asian markets.

07 of 15

Madeleines with Chanterelle Ice Cream

Almond Madeleines with Chanterelle Ice Cream
Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Davis

If chanterelle mushrooms are out of season, substitute another floral variety such as porcini, hedgehog, or trumpet mushrooms — but there is no mistaking chanterelles for this recipe. You may choose to strain the puréed mushrooms through a fine mesh sieve for a smoother cream. Chef Angie Mar likes the depth and dimension of the purée in the finished product and prefers to leave it as is.

08 of 15

Grilled Mushrooms with Smoked Crème Fraîche

Grilled Mushrooms with smoked creme fraiche
Photo by Victor Protasio / Food Styling by Chelsea Zimmer and John Somerall / Prop Styling by Audrey Davis

In this dish inspired by Swedish mushroom forager and chef Elle Nikishkova, seasoned oyster and chanterelle mushrooms are allowed to rest for a long stint in the refrigerator before cooking. This draws out moisture, helping them caramelize quickly on the grill while staying meaty and tender.

09 of 15

Albóndigas with Mushrooms

Albóndigas with Mushrooms
Christopher Testani

These Spanish-style meatballs are prepared with a quick béchamel, which makes them wonderfully moist and tender. They're cooked in a deeply flavorful tomato-based sauce made with wine and brandy, then topped with a crisp blend of cremini, oyster, and chanterelle mushrooms.

10 of 15

Ricotta Gnudi with Chanterelles

Ricotta Gnudi with Chanterelles

Chef Nancy Silverton's tender ricotta gnudi are like ravioli without wrappers. They're exceptional with the buttery, garlicky, thyme-scented chanterelles. Pair this dish with a minerally northern Italian white wine.

11 of 15

Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crêpe Crackers

Wild Mushrooms with Leek-Garlic Puree and Buckwheat Crepe Crackers
Victor Protasio

Chef Dominique Crenn's elegant dish is especially wonderful with a combination of chanterelle, black trumpet, and morel mushrooms. Shiro dashi — a concentrated soup base combining dashi, white soy sauce, mirin, and sugar — brings a sweet, savory depth of flavor.

12 of 15

Wild Mushroom Lasagna

Wild-Mushroom Lasagna
© Anna Williams

In this decadent lasagna, store-bought fresh pasta sheets are layered with chanterelle, shiitake, and oyster mushrooms in a creamy wine sauce. Spiced Pinot Noir is an excellent match for the dish.

13 of 15

Corn and Chanterelle Crostini

Corn-and-Chanterelle Crostini

For this fast, flavorful appetizer, 2007 F&W Best New Chef 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."

14 of 15

Roasted Mushrooms with Red Wine Butter

Roasted Mushrooms with Red Wine Butter
© John Kernick

Instead of cooking mushrooms in a skillet, chef Geoffrey Zakarian roasts them in the oven until tender before tossing them in a buttery red wine sauce with garlic and fresh herbs. Chanterelle, cremini, and oyster mushrooms make a fabulous mix.

15 of 15

Hunter's Sausage and Sauerkraut Stew

Hunter's Sausage-and-Sauerkraut Stew
Greg DuPree

Chef Andrew Zimmern's version of this Polish stew uses lightly smoked bacon, chicken thighs, and kielbasa. He also adds roasted bell peppers for depth, buttery chanterelles, and crisp-tender fennel. The stew simmers with fermented sauerkraut, another traditional element.

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