Chanterelle Recipes

Creamy Chanterelle Mushroom Soup

Creamy chanterelle mushroom soup




3 cups vegetable stock

1 cup chanterelle mushroom stock

1 & 1/2 tbsp butter

1 & 1/2 tbsp plain flour



20g dried chanterelle mushrooms

2 french shallots

1 tbsp butter

2 egg yolks

1/3 cup light cream

1 shot brandy

1/4 tsp saffron

salt to taste


Serves four people 




Soak dried chanterelle mushrooms in a small bowl with two cups of hot water for 60 minutes. Swish around to wash. Save one cup of liquid for use as stock (discard debris).


To prepare the veloute heat stock to slight simmer. In another pot heat butter until frothing and stir in flour. Stir and cook over medium heat for a few minutes (don't brown). Whisk heated stock into the roux and simmer for 20 minutes, constantly stirring. It should cook down by about 1/4.


Meanwhile make the mushroom base. Finely chop the chanterelles and shallots. Cook them in a saute pan with butter and a pinch of salt over medium heat for a few minutes.


Break saffron into brandy. Add to mushroom base. Heat on high and stir. Cook until brandy is almost gone. Add mushroom base to food processor to create a puree. 


When veloute is ready add mushroom puree and stir. Cook on low simmer for 10 minutes.


Add a handful of chanterelles and a bit of butter into pan and cook for a few minutes until browned to create the mushroom garnish.


Beat together egg yolks and cream. Use ladle to put some soup base in this mixture and stir. Repeat 3-4 times. Then carefully add this tempered mixture into the soup while stirring continuously so the egg yolks don't congeal. Gently simmer for a few minutes (don't boil).


Serve soup in bowls and garnish with fresh chives and browned chanterelles. Enjoy with crusty bread.


Adapted from a recipe by Auguste Escoffier.


Bon Appetite!


Chicken Casserole With Chanterelles

Chicken Casserole With Chanterelles



3 tbsp extra virgin olive oil

1 tbsp butter

500g chicken thighs

salt and freshly ground black pepper

1 brown onion, diced

4 rosemary sprigs

1 bay leaf

50g bacon, diced

15g dried chanterelle mushrooms

1/2 cup chardonnay wine

3/4 cup chanterelle mushroom stock

600g chat potatoes

fresh parsley


Serves four people 




Soak dried chanterelle mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.


Dice onions and bacon. Slice potatoes into cubes.


Heat 1 tablespoon of oil and butter in wide pan. Season chicken thighs with salt and pepper and brown for a few minutes.


Add onion, rosemary and bay leaf and stir well. Add bacon and chanterelles and cook for a few minutes.


Add chardonnay wine and bring to boil. Stir in chanterelle mushroom stock, cover with lid and cook over low heat for about 30 minutes.


Meanwhile, heat remaining oil in fry pan and cook potato cubes for about 15 minutes or until lightly golden brown. Transfer potatoes to chicken dish and mix gently and cook for further 5 minutes.


Serve chicken thighs and sauce on top of potatoes. Garnish with fresh parsley.


Adapted from a recipe by Gabriele Gate.


Bon Appetite!



Pierogi with chanterelles




20g dried chanterelle mushrooms

1/2 onion

1 tbsp butter

100g bacon

400g sauerkraut

2 cups chanterelle mushroom stock

pinch chanterelle salt

pinch black pepper



2 cups plain flour

1/2 tsp salt

1/2 cup boiling water

1/2 cup cold water



200g sheep's milk feta cheese

150ml thickened cream

2 tbsp chopped chives

50g bacon

1/2 tbsp butter


Serves four people (35-40 pierogi)




Soak dried chanterelle mushrooms in small bowl with two cups of hot water for 30 minutes. Swish around to wash. Save liquid for use as stock.


Finely chop onion and bacon. Coarsely chop chanterelles and sauerkraut.


Add onion, bacon, chanterelles and butter to fry pan and cook on medium to high heat for 3-5 minutes or until soft.


Add sauerkraut and chanterelle mushroom stock to pot. Heat and boil for 5 minutes. Strain sauerkraut.


Add sauerkraut to fry pan. Add salt and pepper to taste. Stir together and cook on low to medium heat for 5-10 minutes. Allow to cool.

Sift flour into bowl. Add salt. 


Pour boiling water into bowl, vigorously stirring with wooden spoon. Crumble down any lumps of flour. Cover bowl with cotton cloth and set aside for 5 minutes.


Add cold water. Stir and crumble down any lumps of flour. Cover bowl with cotton cloth and set aside for 15 minutes.


Knead the pierogi dough until it becomes smooth and uniform, normally 5-10 minutes. The dough should be stretchy and a bit adhesive.


Flour work surface. Roll out dough to reach of 2-3 millimeters thickness.


Cut circles of pierogi dough using cup (approx 8cm diameter).


Spoon filling from fry pan into middle of dough circles. Fold to form pierogi. Press edges and set aside.


Mix sheep's milk feta cheese with thickened cream.

Finely chop chives.


Add bacon and butter to fry pan. Cook on medium to high heat for 2-3 minutes until browned.


Heat 2 litres of water in pot. Once brought to boil, gently place 8-10 pierogi in pot, stirring occasionally. When floating on surface, cook for 2-3 minutes more. Remove from pot without excess water. Repeat process with remaining pierogi.


Serve pierogi with cheese, cream and bacon in the middle. Sprinkle dish with chives. The Polish way is to have a shot of vodka as an aperitif to stimulate the appetite.


The dough recipe has been adapted from:





Salmon pie with chanterelles



50g butter

1 large leek, thinly sliced

50g plain flour

300ml milk

185ml light cream

500g salmon fillets, boned and cut into cubes

20g dried chanterelle mushrooms

100ml chanterelle mushroom stock

2 tbsp chopped fresh dill

pinch chanterelle salt

pinch black pepper

1 sheet shortcrust pastry

1 egg, whisked

8 sweet berry truss tomatoes

fresh dill sprigs


Serves four people




Soak dried chanterelle mushrooms in small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.


Defrost 1 sheet of shortcrust pastry.


Melt butter in pan over medium heat until foaming. Add leek, stirring for 5 minutes or cook until soft. Add flour and cook, stirring for 4 minutes. Reduce heat to low and gradually add milk, stirring until smooth. Stir in cream. Increase to medium heat and cook, stirring constantly until sauce thickens.


Add salmon pieces, chanterelle mushrooms and chanterelle mushroom stock and cook for 5 minutes. Stir in dill and season with chanterelle salt and pepper. Transfer to 2 litre (8-cup) capacity baking dish. 


Preheat oven to 180 degrees Celsius. Cut sheet of shortcrust pastry and place on top of dish. Glaze pastry with whisked egg and puncture several slits. Bake for 60 minutes or until golden brown.


Then place sweet berry truss tomatoes in oven at the same temperature for 10 minutes or until tomatoes begin to blister.


Serve pie with dill sprigs and sweet berry truss tomatoes on each plate.


Smaklig maltid!



Spinach Pie with Chanterelles



1 bunch fresh spinach

1 cup spring onion

1 tbsp butter

salt and freshly ground pepper

4 eggs

100g bacon, diced

100g feta cheese

300g cottage cheese

100g grated parmesan cheese

20g dried chanterelle mushrooms, washed

1/3 cup chanterelle mushroom stock

3 sheets of puff pastry

1 tsp sesame seeds

1 tsp poppy seeds


Serves four people




Preheat oven to 200 degrees Celsius.


Soak dried chanterelle mushrooms in a small bowl with one cup of hot water for 20 minutes. Swish around to wash. Save liquid for use as stock.


Wash and then coarsely shred spinach leaves. Discard stems. Cover and steam for 8 minutes. Drain off all water and cool.


Fry spring onions and bacon with a knob of butter in a large pan, add the spinach, the cheeses, eggs (beaten), chanterelle mushrooms, chanterelle mushroom stock, salt and pepper.


Line an oven dish (approx 20cm x 20cm) with 2 sheets of puff pastry. Add in the spinach filling and put 1 sheet of puff pastry on top. Tuck the pastry into the sides of the dish. Sprinkle with poppy seeds and sesame seeds (optional). Cook in an oven at 180 degrees Celsius for 50 minutes.


Remove the pie from the oven and let stand for about 5 minutes before cutting to serve.


Thank you to Roslyn Bowden for this marvelous recipe.


Kali Orexi!


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