If you’re a lover of mushrooms, then this list of chanterelle recipes will blow your mind.
Because they’re so expensive, chanterelles aren’t one of the most commonly consumed mushrooms.
However, if you’re looking for a mushroom that’s as pretty as it is tasty, you might want to splurge a little.
They have a gorgeous trumpet-like shape and are white to yellow when growing wild.
Even dehydrated, they retain an attractive, flower-like shape, and they taste phenomenal.
Most people describe them as having a fruity, earthy, slightly pepper-spicy flavor.
Personally, I find the flavor too complex to be explained in such simple terms, but either way, they’re delicious. If you’re already a fan, you’ll love this list.
If you haven’t yet tried them, get ready to have your tastebuds dancing with delight!
If you’re looking for a savory starter that you can whip up in 15 minutes or less, you must try this chanterelle toast.
All you’ll need to make it are about two cups of chanterelles, some butter, salt, and heavy cream.
Simply saute the mushrooms in butter, then add in the cream and salt, stirring gently.
Once it’s ready, pile it high on top of your favorite thick, crusty bread. It’s so good and has such a rich, earthy flavor.
If you’re using the toast as an appetizer, though, go easy. The chanterelles are far more filling than you’ll expect.
Pro tip: If you’re a fan of steak and mushrooms, this topping also works well for that. I usually add a touch of garlic when I make it for steak, though.
This creamy, hearty soup takes only 15 minutes to make and is naturally vegan-friendly.
Furthermore, despite its rich, complex flavor, you’ll only need eight ingredients to make it.
The sage, thyme, onions, and garlic add a touch of herby deliciousness, but the chanterelles and coconut milk balance that out nicely with a subtle sweetness that’ll linger on your tongue.
It’s a very visually appealing soup, as well.
The creamy tan color flecked with bits of green and a white swirl of coconut through the middle makes it look like something you’d find on the cover of a magazine.
I’m not sure what it is about mushrooms – and chanterelles in particular – that lends itself so nicely to creamy dishes, but it does.
In fact, about 99% of the recipes on this list could be described as “creamy yumminess.” Chanterelle risotto is no exception.
It takes a little longer to make than the toast or the soup, but no one who’s ever tried it at my house seemed to mind the wait.
It is a wonderful, full-flavored dish.
You’ll season the risotto with shallots, thyme, garlic, and other spices, and the buttery base of white wine and chicken stock is unbelievably good.
Add to that the chanterelles, sweet corn kernels, and cheese, and you’ll have a tasty, aromatic dish that’ll have people salivating from two houses away.
You can whip up this five-ingredient (not including salt and pepper) meal in less than 30 minutes.
Since it’s both low-calorie and low-carb, you’ll probably want to make it pretty often.
The taste is a bit milder than some of the other options on the list, but it has all the flavor it needs between the butter, bacon, and beautiful chanterelles.
If you have someone in your family who’s a “steak-n-onions” person, this dish should really appeal to them.
Even though there’s no steak, that’s kind of what it tastes like.
A warm, creamy pasta all-in-one meal that’s ready in only 30 minutes? How can anyone say no to that?!
This recipe makes enough to feed the whole family, and since it’s incredibly good and vegetarian-friendly, the whole family will probably even enjoy it – no matter their dietary needs.
It requires only six ingredients to make, and two of them are butter and cheese, so you know already that it’s going to be phenomenal.
The heavy whipping cream makes the sauce thick and creamy, and the garlic and mushrooms bring the flavor.
Chanterelle mushroom pasta is one family dinner you won’t want to miss.
This thick, chunky goulash is a lot like beef stew, only without the beef. By contrast, it’s actually vegan-friendly.
Between the mushrooms and the soy chunks, it’s hard to tell, though.
Chanterelle goulash may not be as full of fat, meat, and protein as beef stew, but it’s incredibly filling and perfect for a cold winter’s night.
It has a spicy, earthy, almost wild flavor that’ll have you picturing camping trips in the woods and wild game from the forest.
It’s a bit high in carbs – mainly from the potatoes – but an entire serving has only a single gram of fat, and the calorie count isn’t high either.
I actually made this pizza just the other night, and it was the first time I’d ever tried it. It was phenomenal!
It’s cheesy, slightly tangy from the goat cheese, herb-y, earthy, and so good.
If you’ve ever had a spinach and mushroom white pizza, that’s kind of how this tastes.
But this is so much better. I love spinach and mushroom white pizzas, but this one might be the best pizza I’ve ever tasted.
Chanterelle mushroom croustade sounds so exotic and incredible.
But if you check out the actual recipe, the notation in parentheses gives this dish away by asserting that it’s really just a “melty sandwich.”
I would argue that it’s an insanely delicious, hard-to-put-down melty sandwich. It’s buttery, cheesy, and fantastic.
It’s also vegetarian-friendly, and the bread is delightfully crunchy.
In short, there’s a lot to love about this particular “melty sandwich.”
To have fewer than 10 ingredients, this single-pan stove-top delight has a ton of wild, earthy, and herby flavor.
If you’re looking for a hearty meal that’ll fill you up and keep you full for hours, this is the mushroom dish you want.
With thick, starchy potato chunks, rich, peppery chanterelles, and both green and white onions, this dish is definitely one that’ll warm you up on a cold night.
If you enjoy dishes that have a wide variety of contrasting flavors and textures, you’ll love chanterelle mushroom crostini.
The mushrooms and sauce are smooth and creamy, but the bread is thick, crusty, and toasted for crunch.
There’s a definite savory quality to the mushrooms, garlic, and herbs, but the honey also adds a touch of sweetness.
There’s even a slight bit of tang from the ricotta.
Everything about this recipe is a study in contrasts, and that’s what makes it so perfect.
It’s also quite pretty – the chanterelles hold their flower-like shape well, and the brown, white, and green colors are very earthy and attractive.
We are sorry that this post was not useful for you!
Let us improve this post!
Tell us how we can improve this post?