• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Your Guardian Chef
  • About
  • Recipes
  • Italian Food Tradition
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Italian Tradition
  • Subscribe
×

Home » Recipes » Side Dishes Warm

Easy Chanterelle Mushrooms Recipe

Published: May 11, 2019 · Modified: Mar 29, 2022. This post may contain affiliate links. Please read my disclosure policy.

Recipe Jump to Video
The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. Chantarelle are called Gallinelle in Italian and Girolle in French. #yourguardianchef #mushroom #Italianrecipe #vegan

This chanterelle mushrooms 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.

chantarelle mushroom recipe served with potatoes
Jump to:
  • What are Chanterelle Mushrooms
  • How to clean chanterelles
  • 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
  • 📋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.

Picking Chanterelle and Porcini Mushrooms

How to clean chanterelles

  1. Cut the roots
  2. Brush away the dirt with a brush or paper towel
  3. Quickly rinse under running water
cleaning chantarelle mushroom

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.

Cleaned Cantharellus cibarius mushrooms

Ingredients list

  • 20 Chanterelle mushrooms
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 tablespoon chopped parsley

Stir fry the chanterelle

  1. Cut the chanterelle in quarters
  2. Stir-fry 2 garlic cloves in olive oil
  3. Remove once golden
  4. Pour the chanterelle and stir from times to times
  5. They will reduce in size
  6. At the end add salt, pepper and parsley
Step by step stir fry chanterelle

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:

Recipe with chantarelle mushroom

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

  1. Peel the potatoes
  2. Cut them in small cubes
  3. Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
step by step prepare the potatoes for baking
  1. Bake in a hot oven at 220 C - 430 F for 30 minutes
  2. Remove and stir the potatoes, scraping the pan if they stuck to it
  3. Put back in the oven for another 15 minutes
  4. Stir again the potatoes, scraping the pan with the spatula.
  5. Baked for another 15 minutes, or until they are cooked as you like
  6. Add the mushroom and put back in the oven to warm them up
Baking the potatoes step by step

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!

Easy Chantarelle Recipe With Potato

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.

Fresh Porcini mushrooms on a cutting board

FAQ

Do you wash chanterelle mushroom?

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.

What can I do with lots of chanterelles?

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.

Where do you find Chanterelle mushrooms in the wild?

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.

Forest for picking mushrooms

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?

Foraging Chanterelle mushrooms

If you are making this Easy Chanterelle Mushrooms Recipe, leave your comment below I would like to hear from you. You can find more delicious ideas if you FOLLOW ME on Facebook, YouTube, Pinterest and Instagram or sign up to my newsletter.

Easy Chanterelle Recipe With Potato

📋Easy Chanterelle Mushrooms Recipe

Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes.
Prep Time 20 minutes
Cook Time 1 hour
⏲️Total Time 1 hour 20 minutes
Servings: 6 people
Print Rate SaveSaved!
Author: Laura Tobin

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
Prevent your screen from going dark

Equipment

  • Vegetable Brush
  • All-Clad Fry Pan
  • Cutting board set
  • All-Clad Roaster with Nonstick Rack
  • Vegetable Peeler
Looking for kitchen gadget gifts?
Check out Amzon Shop USA!
Check out Amazon Shop UK!

Instructions

Clean the chanterelle

  • Cut the roots
    20 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 golden
    2 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 parsley
    1 tablespoon freshly chopped parsley, 1 teaspoon salt, 1 pinch black pepper

Baked the potatoes

  • Peel the potatoes and cut them into small cubes
    8 medium potatoes
  • Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
    2 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

Liked this video?Check out My YouTube Channel!

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

Calories: 277kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 999mg | Potassium: 1272mg | Fiber: 7g | Vitamin A: 55IU | Vitamin C: 33.8mg | Calcium: 92mg | Iron: 9.9mg
GET NEW RECIPES SENT TO YOUR INBOXCheck out Your Guardian Chef!

More Side Dishes Warm

  • Gnocchi Alla Romana (Semolina Gnocchi)
  • Dried Porcini Mushrooms Recipes
  • Italian Crispy Fried Polenta Cakes
  • Ciambotta Or Giambotta Italian Vegetable Stew
subscribe widget

Reader Interactions

Comments

  1. Ramona

    December 21, 2018 at 2:29 pm

    5 stars
    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.

    Reply
    • Laura

      December 21, 2018 at 2:49 pm

      Thank you Ramona, yes the oyster mushroom is a great alternative.

      Reply
  2. Beth Neels

    December 21, 2018 at 4:21 pm

    5 stars
    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!

    Reply
    • Laura

      December 21, 2018 at 4:27 pm

      Thank you Beth. Better be safe

      Reply
  3. Mayuri Patel

    December 21, 2018 at 8:30 pm

    5 stars
    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.

    Reply
    • Laura

      December 23, 2018 at 12:20 pm

      Thank you Mayuri, the picking is half of the fun

      Reply
  4. Caroline

    December 22, 2018 at 4:19 am

    5 stars
    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.

    Reply
    • Laura

      December 23, 2018 at 12:21 pm

      Thank you Caroline, I am glad it brings back memories

      Reply
  5. Geetha Priyanka

    December 23, 2018 at 1:33 pm

    5 stars
    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.

    Reply
    • Laura

      December 24, 2018 at 11:44 am

      They are very common here in Europe, Hope you find them

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Laura Giunta Tobin

Hi, I’m Laura. Welcome to my Blog! Here is where you’ll find an authentic Italian perspective on Italian cooking. Won’t you join me?

More →

Popular posts

  • 10 Vegetarian Pizza Toppings Full Of Veggies
  • Homemade Orange Liqueur Curacao Style
  • The Perfect Carnaroli Risotto Recipe
  • Homemade Fresh Strawberry Liqueur

Footer

↑ back to top

About

  • Privacy Policy
  • Disclaimer
  • Cookie Policy
  • Terms & Conditions
  • Acceptable use policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • About
  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 Your Guardian Chef