Chanterelle mushroom is less known than porcini mushroom.
While porcini have been over-picked, it is easier to find chanterelle wild in the forest.
Its flavour is not as strong as the porcini, it has a milder flavour and a chunkier flesh.
Picking 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.
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?
How to clean chanterelles
- Cut the roots
- Brush away the dirt with a brush or paper towel
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, I usually rinse them quickly at the end.
You can watch how in the video below:
Once the chanterelle are cleaned, cut them in quarters.
Easy Chanterelle recipes
Chanterelle mushrooms can be served in many ways.
Stir-frying is the most versatile.
To enhance their earthy flavour, I like to mix them with local roasted potatoes.
Below the recipe
Easy Chantarelle Recipe With Potato
- 20 Chanterelle mushrooms
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 tbsp chopped parsley
- 8 medium potatoes
- 3 tbsp extra virgin olive oil
- 1/2 tbsp salt
- 1 bay leave
- 4 cloves garlic
Clean the chanterelle
- Cut the roots
- Remove the dirt with a soft brush or paper towel
- If necessary rinsed them quickly under running water
- Cut the chanterelle in quarters
- Stir-fry 2 garlic cloves in olive oil and 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
Baked 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 your like
- Add the mushroom and put back in the oven to warm them up
- Serve immediately on a serving dish
Fat 12 gr per serving
Carbohydrates 42 gr per serving
Proteins 6 gr per serving
Sugar 3 gr per serving
Sodium 90 mg per serving