Chanterelle Mushroom Recipes
Cantharellus cibarius
Baked Fresh Cheese with Chanterelles and Heirloom Tomato Coulis - from Spring 2003, Mushroom the Journal
For the cheese:
12 oz. fresh cheese such as goat, ricotta or Mexican queso freso divided into 4 portions
one-and one-half teaspoons minced mixed fresh herbs (thyme, marjoram, sage)
For the mushrooms:
Extra virgin olive oil
One-half pound chanterelles, cleaned and torn
2 cloves garlic, minced
Saute the garlic in about 2 tablespoons of olive oil until it just becomes fragrant and opaque looking. Remove from the heat and toss with the chanterelles. Set aside. Arrange the cheese slices in a shallow glass or ceramic baking dish. Sprinkle the minced herbs onto the cheese wedges, and press them into the surface. Lightly drizzle some oil onto the cheese. Scatter the mushroom-garlic-olive oil mixture around the cheese portions. Bake in a 400ยบ oven for about 20 minutes (check after 15 minutes to make sure that the mushrooms are not drying out). Remove the baking dish from the oven and allow the cheese to come to room temperature. Using a spatula, remove each portion to one side of four large plates.
For the Vinaigrette:
One-quarter cup extra virgin olive oil
3 Tbsp balsamic vinegar
Salt and freshly ground black pepper to taste
To assemble:
One and one-half cups diced fresh heirloom
Balsamic vinegar
Combine tomatoes with the chanterelle, garlic and olive oil from the baking pan. Season to taste with salt and pepper and a small amount of balsamic vinegar. Put a small amount of the tomato mushroom mixture onto the cheese portions: do not cover the entire surface. Divide the rest of the mixture and put around cheese slices.
Toss part of the vinaigrette with the salad greens, taste and add only enough to lightly coat the greens. Divide the greens amongst the plates, arranging them in a mound next to the cheese. Serve immediately.
Rice Noodles with Chanterelles - from Spring 2003, Mushroom the Journal
8 oz. medium-wide rice noodles (chow fun)
1 pound Chanterelles
Peanut oil
Oyster sauce (may substitute Chinese vegetarian mushroom sauce)
1 bunch green onions cut in 2-inch pieces
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil
Clean and tear the chanterelles into medium-large pieces. Soak the rice noodles in warm water until softened. Drain and toss with a small amount of soy sauce and a teaspoon of peanut oil to prevent sticking.
Heat a wok or skillet on high heat and add a small amount of peanut oil to the pan. Add the chanterelles and cook until the mushrooms are lightly cooked and have given up their juice. Remove the mushrooms to a bowl with a slotted spoon and set aside. Drain off juice into another bowl and reserve. Wipe out the wok and return to fire.
Put a small amount of peanut oil into the hot wok. Add the noodles and mushroom liquid to the pan. If your mushrooms have given up a very small amount of liquid, you may need to add a small amount of chicken or vegetable stock as well. Partly cook the noodles, occasionally stirring to prevent the noodles from sticking. Add the mushrooms and cook until the noodles have softened and become translucent; add the green onions and stir for a few moments until they are warmed. Finish with the toasted sesame oil and oyster sauce to taste. This recipe is also excellent made with oyster mushrooms. Larry Stickney's Chanterelle Sorbet
Heat 1 quart of water to boil. Add one cup sugar and stir well. Cool thoroughly to quicken the icing time. Puree 1 pound prime chanterelles in the food processor. Add to the simple syrup. Add 1 tablespoon of fresh lemon juice, and stir well. Place in an ice-cream freezer and proceed according to directions.
Carlo Gislimberti's Chanterelle Sorbet
4 cups water
2 cups sugar
1 cup pureed chanterelles
1 Tbsp. lemon juice
Make a simple syrup by mixing water and sugar in a sauce pan. Bring to a boil and cook for 5 minutes. Let it cool. Blend syrup with chanterelles and lemon juice in a blender and then pour into an ice cream maker and mix until it thickens into sorbet.
For the syrup:
Take equal parts sugar and water, in sufficient quantity to cover your chanterelles. In a heavy sauce pan, over medium heat, bring the water and sugar to a rolling boil.
Bay Scallops and Gold Chanterelles
Serves 4
8 oz. chanterelles
8 oz. Bay scallops, cut in half
3 T butter (unsalted)
2 shallots, diced
3 T fresh tomato (seed if desired)
4 oz. sorrel
Salt & Pepper to taste
2 T chopped chervil
Saute the chants and shallots in the butter until tender. Add the scallops and saute for 1-2 minutes. Add sorrel, tomatoes stirring often. As a sauce forms, turn off the heat, let set and serve.
Chanterelle stuffed buttons
Appetizer serves 4-6
4 oz. fresh (or 1 oz. rehydrated Gold Chanterelles)
8 oz. white button mushrooms
4 sea scallops
1 small scallion (or onion)
2 cloves fresh garlic
salt and pepper to taste
olive oil
Chop up all ingredients and saute the scallops in small amount of olive oil until done. Add garlic, scallions, and chanterelles. Cook about 2 minutes and stuff into buttons. Cook button mushrooms on 350 for 15 minutes. Serve immediately.
Wild Chanterelles with Red Pepper Puree and Halibut
Serves 4
Sauce:
2 large red peppers
3 Tbsp. lemon juice (fresh)
1/4 tsp. salt
2 Tbsp. olive oil
1/2 small white onion
5-6 oz. fresh Chanterelles, sliced
4 pieces, 6 oz. each fresh Halibut
Roast the peppers on 350 for 10 to 15 minutes. Cool (in paper bag) and remove skin. Remove seeds and stem. Puree with salt and lemon juice. Saute onion in olive oil and add Chanterelles. Simmer for 10 minutes. Bake or grill Halibut (350 for 15 minutes, add fresh lemon slices.) Serve with pepper sauce and Chanterelles.
Simply Sauteed Gold Chanterelles
Appetizer serves 3-5
2 Tbsp. butter
1 tsp. ginger
1 lb. Gold Chanterelles
Salt, sugar and soy sauce to taste
1 tsp. cornstarch mixed with 1 Tbsp. water
Saute chanterelles in ginger and butter for 5 minutes. Cook down. Season to taste. A nice accompaniment with the mushrooms are fresh ramps.
