5 Delicious Chanterelle Recipes from Washington

Chanterelle mushrooms, known for their vibrant colors and delectable taste, have long been cherished by foragers and chefs alike. Native to the forests of Washington, these golden gems offer a burst of flavor that can elevate any dish. In this post, we'll explore five delicious recipes featuring chanterelles, each designed to bring out their unique taste in different ways. Whether you're an experienced forager or just someone who loves gourmet cooking, these recipes will inspire you to make the most of chanterelle season.

Chanterelle and Lemon Risotto

Begin with a risotto that highlights the delicate, almost fruity notes of chanterelles. This recipe uses Arborio rice, ensuring a creamy texture, while lemon zest adds a fresh zing that complements the mushrooms perfectly.

Ingredients:

• 2 cups Arborio rice
• 1/2 cup white wine
• 6 cups chicken or vegetable stock, kept warm
• 1/2 cup freshly grated Parmesan
• 2 tbsp olive oil
• 1 lb fresh chanterelles, cleaned and chopped
• 1 lemon, zested and juiced
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Method:

1. Heat olive oil in a large pan over medium heat. Add onions and cook until translucent. Add garlic, cook for 1 minute.
2. Add chanterelles, cook until they release their moisture and become tender.
3. Stir in Arborio rice, cook until it's slightly toasted.
4. Add white wine, stirring until most of the liquid is absorbed.
5. Start adding the warm stock one ladle at a time, stirring frequently until the liquid is absorbed before adding more.
6. Once the rice is al dente, stir in lemon zest, lemon juice, butter, and Parmesan. Season with salt and pepper.
7. Serve hot, garnished with parsley.

🍲 Note: Fresh chanterelles can be substituted with dried ones if fresh are not available; just soak in hot water for 30 minutes before cooking.

Pan-Seared Chanterelle and Asparagus Salad

Take advantage of spring with this light yet flavorful salad combining the nutty flavor of chanterelles with the crispness of asparagus.

Ingredients:

• 1 lb fresh chanterelles, cleaned and torn into bite-size pieces
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1/4 cup toasted pine nuts
• 1/4 cup shaved Parmesan
• Fresh thyme leaves
• Salt and pepper to taste
• Mixed greens for serving

Method:

1. In a large skillet, heat olive oil over medium-high heat. Add chanterelles and asparagus, cooking until just tender.
2. Drizzle with balsamic vinegar, season with salt, pepper, and fresh thyme.
3. Arrange the mixed greens on plates, top with the cooked chanterelle and asparagus, then garnish with pine nuts and Parmesan shavings.

Chanterelle Mushroom Soup

This creamy soup uses chanterelles to create a rich, comforting dish perfect for any chilly evening.

Ingredients:

• 1/4 lb fresh chanterelles, cleaned and chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tbsp butter
• 1 tbsp flour
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 tsp dried thyme
• Salt and pepper to taste

Method:

1. Melt butter in a pot over medium heat. Add onions, cook until soft, then add garlic.
2. Add chanterelles, sauté until browned.
3. Stir in flour, then gradually add vegetable broth, stirring to avoid lumps.
4. Simmer for 20 minutes, then stir in cream, thyme, salt, and pepper. Heat through without boiling.
5. Serve hot, garnished with a few sautéed chanterelles if desired.

Chanterelle and Goat Cheese Tart

Showcase chanterelles in a savory tart where their earthy flavor complements the creamy goat cheese.

Ingredients:

• 1 pie crust (homemade or store-bought)
• 1 lb fresh chanterelles, cleaned and sliced
• 1 tbsp olive oil
• 2 shallots, sliced
• 1 cup goat cheese
• 1/4 cup cream or milk
• 2 eggs, beaten
• 1/2 tsp dried rosemary
• Salt and pepper
• Fresh herbs for garnish

Method:

1. Preheat your oven to 375°F (190°C). Roll out the pie crust and fit into a tart pan. Blind bake for 10 minutes.
2. Heat olive oil in a pan, sauté shallots until translucent, add chanterelles, and cook until tender.
3. Mix goat cheese, cream, eggs, rosemary, salt, and pepper. Spread this mixture over the pre-baked crust.
4. Layer the cooked chanterelles over the cheese mixture.
5. Bake for 20-25 minutes or until the tart is set and the top is lightly golden.
6. Let cool slightly, then garnish with fresh herbs before serving.

Chanterelle Pasta with Brown Butter and Sage

End on a note of comfort with this simple yet exquisite pasta dish, where chanterelles are the star alongside brown butter and sage.

Ingredients:

• 1 lb fresh chanterelles, cleaned and sliced
• 12 oz pasta (like tagliatelle)
• 8 tbsp unsalted butter
• ¹⁄₂ cup fresh sage leaves
• ¹⁄₂ cup grated Pecorino Romano
• Salt and pepper to taste
• Lemon zest for garnish

Method:

1. Cook pasta in salted boiling water until al dente. Drain, reserving ¹⁄₂ cup of pasta water.
2. Meanwhile, melt butter in a large skillet over medium heat. Add sage leaves; cook until butter turns golden brown.
3. Add chanterelles, cook until they are tender and the edges are crispy.
4. Toss pasta into the skillet with chanterelles and butter, using pasta water if necessary to adjust consistency.
5. Remove from heat, stir in cheese, and season with salt and pepper.
6. Serve garnished with lemon zest.

In wrapping up this exploration of chanterelle recipes, we’ve seen how these unique mushrooms can transform ordinary meals into something extraordinary. From the creamy depth of risotto to the refreshing zing of a salad, each dish highlights different aspects of chanterelles’ flavor profile. They add a touch of the wild to our tables, bringing with them the essence of Washington’s forests. Whether you’re a fan of simple cooking or gourmet dining, these recipes offer a delightful way to indulge in the chanterelle season.

What makes chanterelles special for cooking?

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Chanterelles are prized for their fruity, peppery, and earthy flavors, which set them apart from other mushrooms. Their vibrant color and unique taste make them a culinary delight, often used to enhance the flavor of various dishes.

Can I use dried chanterelles if fresh ones are not available?

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Yes, dried chanterelles can be used as a substitute. They should be rehydrated by soaking in hot water for at least 30 minutes before cooking. Remember to save the soaking liquid for adding depth to your dishes.

How should I store chanterelles?

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Fresh chanterelles should be stored in a paper bag in the refrigerator to allow for air circulation, preventing them from becoming slimy. They should be used within a few days for the best flavor and texture.