Chanterelle Recipes

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.

Mateo Granados, an avid forager, hunts for wild mushrooms (especially plump, nutty chanterelles) in Gualala, in California's Mendocino County.

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.

Why does 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.

To make this lovely vegetable side dish, blanched green beans are split lengthwise, which gives them a more delicate texture; they're sautéed in butter and oil with tender chanterelles before serving.

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.

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.

These tender ricotta gnudi from Nancy Silverton are like ravioli without the wrappers. They’re delicious with the buttery thyme-scented chanterelles.

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.

This rich and unusual noodle stir-fry is made with fresh duck eggs. At home, you can substitute regular chicken eggs.