Best tasty Recipes with Chanterelles

our recipes

Marinated Chanterelles

These marinated chanterelles be eaten as appetizers or be heated and drained to serve over pasta.

Golden Chanterelle Puffs

Chanterelle puffs are a light and elegant party food. Serve them with a white wine such as traminer, riesling, or sauvignon blanc.

Wilted Spinach Salad with Chanterelles

For color and taste contrast, golden chanterelles and deep-green spinach are a great combination .

Mushroom Biscuits

This quick biscuit recipe is especially good when fresh chanterelles are in season.

Artichokes and Chanterelles

A recipe that brings together two West Coast favorites, artichokes and chanterelles.

Recipe Sauteed Chanterelles, Russian Style mushroom

Sautéed Chanterelles, Russian Style

Serve this dish with fresh fried oysters, and a simple coleslaw made of finely shredded cabbage and paper-thin sliced onions dressed lightly with salt, olive oil...

Chanterelles in the Oven

Easily prepared, this can be served as a side dish with baked chicken, a roast, or grilled fish.

Chanterelles with Chestnuts and Wine

An elegant side dish to serve during the Christmas holidays when chanterelles and chestnuts are fresh on the West ...

Chicken Breasts with Chanterelles

Chanterelles and chicken is a natural combination. Here chicken breasts are poached and cut into small portions.

Chicken Baked with Cream and Chanterelles

Present this dish with fresh vegetables such as green beans or broccoli, rice, and a fine white wine such as chardonnay.

Chicken with Chanterelles and Marsala

Marinate the chicken breasts in 2 tablespoons of the peanut oil, soy sauce, sesame oil, mirin, and garlic for 2 hours.

Veal with Chanterelles

Gently pound the veal scallops. In a sauté pan or skillet, melt 2 tablespoons of the butter and sauté the scallops until both sides are brown.

Veal Chops with Chanterelles

The Italian name for this dish is CAFfi del capitano ai funghi, "captain's moustache with wild mushrooms"

Pork Loin Chops with White Wine

Pork loin chops, chanterelles, and a spicy wine such as a gewurztraminer make this an outstanding dish.

Pork and Chanterelles with Tomato Sauce

Excellent when served over linguine or fettuccine, with a side dish of fresh vegetables.

Recipe Chanterells and Prawns in Cream mushroom

Chanterelles and Prawns in Cream

This delicious dish is highlighted by complex flavors. Serve it as a soup or over sesame spiral pasta or brown rice as a main course.

Brill fillet with clams cooked in cider

Just broiled fish filets in a velvety mollusk sauce. On the off chance that you can't discover any ocean kale abandons you can substitute them ...

Partridge croustillant

Feuilles de brick pastry is an incredibly thin pastry used in Middle-Eastern cooking, but it's now available from some large supermarkets

Torbay sole, spiced red wine sauce...

Torbay sole, spiced red wine sauce, chanterelle mushrooms and creamed potato

Turbot with Prosecco sauce

Turbot with Prosecco sauce, chanterelle mushrooms, roasted squash and samphire

Morteau sausage and chanterelles

Roasted cod, peas, broad beans, Morteau sausage and chanterelles

Special Recipes

Solidifying Chanterelles : Chanterelles keep their quality best in the event that they are cooked before they are solidified. There are three ways I get extraordinary results with solidified chanterelles:

Dry sautee : Clean and, if fancied, hack the chanterelles. Heat a skillet over medium low warmth: don't include spread or oil. Include the mushrooms and cook, blending or hurling continually, until they discharge their juices and reabsorb them. This will take around 5 to 10 minutes. Expel the skillet from the warmth and let the mushrooms cool for a couple of minutes.Exchange them to cooler packs or holders and stop.

Cured Chanterelles : Pickling is an excellent approach to safeguard chanterelle mushrooms. Cook your chanterelles before you pickle them, utilizing the dry sautee technique above. You can utilize any vinegar-based pickling brackish water, yet keep the vinegar arrangement genuinely solid (a balance of water and vinegar is similarly as you ought to securely weaken the saline solution base). Include your preferred seasonings. Here is my most loved formula for salted chanterelles. Once cured, you ought to store your chanterelles in the fridge or would them be able to in a bubbling water shower for 15 minutes (conform the time if vital for canning at high height).

Sautee in spread or oil : Clean and, if wanted, cleave the chanterelles. Heat a skillet over medium low warmth and melt a little spread in it. Include the chanterelles and cook, blending or flipping them over sporadically, until they first discharge their juices and after that reabsorb them. Since chanterelles are moderately dry mushrooms, this sets aside less time than it does with different mushrooms, generally only 5 to 10 minutes. Expel the chanterelles from the warmth and let them cool for a couple of minutes. Exchange them to cooler packs or compartments and stop.

Steam then stop : Get water to heat up a pot with a steamer wicker bin on top. When the water is bubbling, include the chanterelles. Cover and steam for 10 minutes. Evacuate the steamer wicker bin loaded with mushrooms and let cool for 5 minutes. Exchange to cooler sacks or holders and stop.