33 chanterelle recipes

I remember this soup from my childhood. Very creamy and thick, full of dill weed. Let it become thin to feel more intense flavor of chanterelle mushrooms.

This is a variation of a classic French dish that uses several reductions to build a ton of flavor that matches perfectly with the crispy seasoned tofu. Oyster mushrooms or other mushrooms work well too.

Pork shoulder in chanterelle sauce over buckwheat: tender pressure-cooked pork in a fragrant wild-mushroom sauce with herbs, spooned over nutty buckwheat. A rustic, comforting Eastern European plate.

This dish comes from Cahors, a town in the southwest of France known for its dark, rough red wine. The sauce is equally good with salmon.

Vegan. I always wondered how would chanterelles taste with typical ingredients of Chinese cuisine. Now I know. Of course I wouldn't be myself if I didn't make it my way.

July, the high season of chanterelle.. I like the combination of this mushroom with bear's garlic, and here it is..

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.

This simple recipe is full of flavour, if you can't find chanterelle mushrooms, regular white or cremini mushrooms works fine too, or you can use oyster, shiitake mushrooms, all turn out delicious!

Delicate homemade ravioli filled with wilted arugula, sautéed chanterelle mushrooms, and Parmigiano-Reggiano, served over more arugula and mushrooms with brown chicken sauce. Restaurant-quality Italian pasta at home.

Slow braised venison with current and earthy Chanterelle mushrooms.

A gourmet vegan black bean chili loaded with chanterelle and shiitake mushrooms, five types of chiles, spelt berries, fresh corn, and dried sour cherries. Simmered in tomato and orange juice for layers of earthy, smoky, sweet heat.

Grilled lobster basted in basil butter served with a warm chanterelle, corn, and bacon salad with frisee and sherry vinegar. A stunning summer seafood main course.

Roasted lamb with earthy mushrooms and a rich port wine sauce.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.