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Easy Chanterelle Recipe With Potato
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📋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.
Course Side Dishes
Cuisine Italian
Keyword chanterelle, Vegan, wild mushrooms
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 people
Calories 277kcal

Ingredients

For the Mushrooms

For the potatoes

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

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