This chanterelle mushrooms and potatoes recipe is easy, delicious and it is the base for many more chantarelle recipes. Wild mushroom chanterelles is a bright yellow mushrooms shaped like a funnel. It is chunky, meaty, nutty and slightly spicy. Cantharellus cibarius is a great ingredient for many recipes, side dishes or vegan and vegetarian main recipes.
Jump to:
- What are Chanterelle Mushrooms
- How to clean chanterelles
- Step by step instruction with images
- More Chanterelle mushrooms recipes
- Chanterelle potato recipe
- How to serve Chanterelle with baked potatoes
- Substitute to chanterelle mushrooms
- FAQ
- Foraging Chanterelle mushrooms
- How to make sure wild mushrooms are edible
- More side dishes
- 📋Easy Chanterelle Mushrooms Recipe
What are Chanterelle Mushrooms
Chanterelle are wild mushrooms called Gallinelle in Italian and Girolle in French. They are less known than porcini mushroom but equally good and pricy.
While porcini have been over-picked in our Mediterranean forest, chanterelle are easier to find in the wild.
Its flavor is not as strong as the porcini, it has a sweeter peppery taste and a chunkier flesh. The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavor.
How to clean chanterelles
- Cut the roots
- Brush away the dirt with a brush or paper towel
- Quickly rinse under running water
Wild mushrooms shouldn't be washed under running water as they absorb water like a sponge and it will dilute their flavour. Since most of the time not all the dirt will come out from just brushing them, I usually rinse them quickly at the end.
You can watch how in the video below.
Ingredients
- 20 Chanterelle mushrooms
- 2 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1 tablespoon chopped parsley
Step by step instruction with images
Stir fry the chanterelle
- Cut the chanterelle in quarters
- Stir-fry 2 garlic cloves in olive oil
- Remove once golden
- Pour the chanterelle and stir from times to times
- They will reduce in size
- At the end add salt, pepper and parsley
More Chanterelle mushrooms recipes
Once the Chanterelle are cleaned and stir fried you can either serve them as they are or mixing it with other carbs or vegetables.
Here are more recipes you can make with sauteed Chantarelle:
- Chantarelle with fresh tagliatelle: you can check the recipe: Black truffle pasta
- Chantarelle with risotto: here is how to make the perfect Carnaroli risotto
- Serve them with grilled scamorza cheese and fried polenta
- Use them as a vegetarian pizza topping
- Use them in a beef or chicken pie
- Make a zucchini mushroom quiche with bacon
- Bake them in a frittata
- You can serve them as a side dish for beef or pork,
To enhance their earthy flavour, I like to mix them with local roasted potatoes and here is the recipe:
Chanterelle potato recipe
Additional ingredients:
- 8 medium potatoes
- 3 tablespoon extra virgin olive oil
- ½ tablespoon salt
- 1 bay leave
- 4 cloves of garlic
- pepper
Bake the potatoes
- Peel the potatoes
- Cut them in small cubes
- Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
- Bake in a hot oven at 220 C - 430 F for 30 minutes
- Remove and stir the potatoes, scraping the pan if they stuck to it
- Put back in the oven for another 15 minutes
- Stir again the potatoes, scraping the pan with the spatula.
- Baked for another 15 minutes, or until they are cooked as you like
- Add the mushroom and put back in the oven to warm them up
How to serve Chanterelle with baked potatoes
Once they are out of the oven, serve them immediately on a serving dish.They can be served as a side to a meat dish or as a main vegan meal. They are also perfect for a nice breakfast or brunch.
Enjoy!
Substitute to chanterelle mushrooms
You can make this recipe with any other mushrooms, wild as well as farmed. Porcini are a great substitute to Chanterelle.
If you cannot find fresh wild mushrooms you can use the frozen ones but make sure you cook them thoroughly so they do not release more water once added to the potatoes.
Another option is using dried mushrooms, I will soon post the recipe on how to use them.
FAQ
Wild mushrooms shouldn't be washed under running water as they absorb water like a sponge and it will dilute their flavour. Since most of the time not all the dirt will come out from just brushing them, I usually rinse them quickly at the end.
If you have lots of chantarelles, you are in luck. They are very expensive and delicious. You can stir fry them and mix them with pasta, risotto, polenta, potato for a vegan meal. Used them as a side dish for any main with meat.
To forage Chanterelle find the information on the paragraph below
Foraging Chanterelle mushrooms
Foraging mushrooms is a passion for many French and Italian, and locals are very protective of their locations.
It is not easy to venture by yourself.
You will have to find their secret whereabouts and go with an expert who can distinguish the edible mushrooms from the poison ones.
How to make sure wild mushrooms are edible
If by chance you find some wild mushrooms and you are not sure if they are edible, I would recommend stopping at a local pharmacy as they are qualified to recognize them.
Some toxic mushrooms can be eaten if boiled for a long time, but why risking?
More side dishes
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📋Easy Chanterelle Mushrooms Recipe
Verified Culinary AuthorityEquipment
Ingredients
For the Mushrooms
- 20 Chanterelle mushrooms
- 2 tablespoon extra virgin olive oil
- 1 tablespoon freshly chopped parsley
- 2 cloves peeled garlic cloves
- 1 teaspoon salt
- 1 pinch black pepper
- 1 tablespoon freshly chopped parsley
For the potatoes
- 8 medium potatoes
- 3 tablespoon extra virgin olive oil
- ½ tablespoon salt
- 1 bay leave
- 2 cloves peeled garlic cloves
- black pepper
Instructions
Clean the chanterelle
- Cut the roots20 Chanterelle mushrooms
- Remove the dirt with a soft brush or paper towel
- If necessary rinsed them quickly under running water
Stir fry
- Cut the Chanterelle in quarters
- Stir-fry 2 garlic cloves in olive oil and remove once golden2 tablespoon extra virgin olive oil, 2 cloves peeled garlic cloves
- Pour the chanterelle and stir from time to time. They will reduce in size
- At the end add salt, pepper and parsley1 tablespoon freshly chopped parsley, 1 teaspoon salt, 1 pinch black pepper
Baked the potatoes
- Peel the potatoes and cut them into small cubes8 medium potatoes
- Put in a baking tin with olive oil, salt, pepper, bay leave and garlic2 tablespoon extra virgin olive oil, ½ tablespoon salt, 1 bay leave, black pepper, 2 cloves peeled garlic cloves
- Bake in a hot oven at 220 C - 430 F for 30 minutes.
- Remove from the oven and stir the potatoes, scraping the pan if they stuck to it.
- Put back in the oven for another 15 minutes
- Stir again the potatoes, scraping the pan with the spatula.
- Baked for another 15 minutes, or until they are crispy
Mix them all together
- Add the mushroom and put back in the oven to warm them up
- Serve immediately on a serving dish
Video
Notes
- The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour.
- You will have to find their secret whereabouts and go with an expert who can distinguish the edible mushrooms from the poison ones.
- If by chance you find some wild mushrooms and you are not sure if they are edible, I would recommend stopping at a local pharmacy as they are qualified to recognize them.
- Wild mushrooms shouldn't be washed under running water as they absorb water like a sponge and it will dilute their flavour. Since most of the time not all the dirt will come out from just brushing them, I usually rinse them quickly at the end.
- You can make this recipe with any other mushrooms, wild as well as farmed. If you cannot find fresh wild mushrooms you can use the frozen ones but make sure you cook them thoroughly so they do not release more water once added to the potatoes.
Nutrition
Ramona
This dish looks absolutely delicious Laura. I am drooling over here seeing this and I must make soon. I will try and get the chantarelle mushrooms but if I cannot find those could I use oyster ones as I can find those pretty much all throughout the year here. Very informative article and I love the pictures. Lovely recipe indeed! Saved and a must make rather quick.
Laura
Thank you Ramona, yes the oyster mushroom is a great alternative.
Beth Neels
How fun to go out and forage your own mushrooms! You are right about not risking the eating of mushrooms. I once knew a girl who did and almost died! I really want to try this recipe. What a perfect side dish for the holidays!
Laura
Thank you Beth. Better be safe
Mayuri Patel
Looking for mushrooms in the forest, now that's like an adventure. On the bucket list is to taste all the different kinds of mushrooms. As you mentioned that we can use oyster mushrooms as an alternate, then it's easier to make this wonderful dish.
Laura
Thank you Mayuri, the picking is half of the fun
Caroline
I remember having chanterelles quite often when we visited Austria in the summer when I was a child. I don't see them as often now but always love to get some now and then if I do as I love their flavor. This sounds like a tasty, easy way to enjoy them.
Laura
Thank you Caroline, I am glad it brings back memories
Geetha Priyanka
I have never heard of chantarelle mushrooms. I must thank you as I got to know about a new variety of mushrooms. I will see if I can find them in local grocery stores to try this delicious recipe. Thanks for sharing this lovely recipe in detail.
Laura
They are very common here in Europe, Hope you find them