Chanterelle Mushrooms
15 recipes found
Creamy Braised Chanterelles and Potatoes
The simplicity of this dish may make it sound dull, but its flavors are stunningly earthy, rich and deep. It makes a luxurious fall or winter vegetarian main course. The chef who wrote the recipe for this Russian classic, Bonnie Frumkin Morales, says she knows it is tempting to add garnishes like snipped chives or seasonings like black pepper. But the pure flavor of the mushrooms and cream, which saturates the potatoes, is best appreciated alone. You'll need to buy crème fraîche or smetana (not regular sour cream) and heavy cream that hasn't been ultrapasteurized to ensure the sauce stays stable without separating and becoming greasy.
Wild Mushroom Stuffing
Roast Fillet of Beef With Wild Mushroom Sauce
Chanterelles on Toast
Mushrooms are like sponges full of water. When subjected to heat, they release their liquid, and after some of it evaporates, they will suck the rest back up. So in this recipe from the chef Hugh Acheson start by letting the chanterelles hit the hot oil, sizzle and then color a bit. Liquid will exude into the pan, partly evaporate and then return into the mushrooms. Once the pan is pretty much liquid-free, it’s time to reintroduce flavorful liquids, which the mushrooms will also take up.
Highlands Braised Beef
The Highlands Bar and Grill in Birmingham, Ala., has evolved with dining trends to a small degree over the years (these days, of course, there is a poached “farm egg” on the menu), but it also bucks them to a larger one. The point has been to change carefully and ever so slightly, always and never. At no time can the restaurant be perceived as changing at all. This recipe for braised beef cheeks is served with pirlau, a rice porridge of sorts, made here with chanterelles and basmati rice.
Wild Mushroom and Butter Bean Pasta
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use a mixture of pale oyster mushrooms, including royal trumpets. End-of-summer fresh shelling beans work well here, or any dried white bean, such as cannellini. The simple complementary flavors of olive oil, pancetta, garlic and rosemary are just right, mingling with lightly browned mushrooms and creamy beans. Make sure to keep the pasta firmly al dente. To get the best rosemary flavor, chop it at the last moment, and toss a rosemary sprig into the pot while the pasta is cooking.
Stir-Fried Sugar Snaps And Chanterelles
Stuffed Acorn Squash With Mushroom Gravy
This stuffed squash is a favorite of the family of Amy Lawrence, and her husband, Justin Fox Burks, who developed it for their blog, the Chubby Vegetarian. The couple brings this dish to Thanksgiving dinner, but we think it would make a great vegetarian centerpiece anytime, from fall to spring.
Timothy Maxson's Oyster And Chanterelle Pudding
Flageolet Beans With Chanterelles, Smoked Salmon and Sage
Veal With Chanterelles
Veal Shank With Shallots and Chanterelles
Veal Scallops, With Chanterelles
Corn Salad With Chanterelles, Garlic Chives And Truffle Oil
