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Easy Chanterelle Recipe With Potato

📋Easy Chanterelle Recipe With Potato

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. #yourguardianchef #mushroom #Italianrecipes #vegan
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



Clean the chanterelle

  • Cut the roots
  • 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
  • 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



  • 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.


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