Golden chanterelles are highly prized by chefs for their exquisite flavor, texture and color. In different locales they may also be called “egg mushrooms”, “girole” or “pfifferling”.
How to Buy Chanterelle Mushrooms
Insist on fresh chanterelles. Unlike porcinis, dried chanterelles are tasteless and turn rubbery when reconstituted. We are starting to see more fresh chanterelles in not only farmer’s markets, but also some better grocery stores. The color is golden and so is the price, so only buy mushrooms in prime condition:
- Sniff them. They should fragrant with an aroma that is apricot- or peach-like.
- Look for golden or apricot color.
- Avoid any that are slimy or have dark parts indicating decay.
- Look at the gills. They should not be granular or fragmenting off the flesh of the mushrooms.
How to Forage for Chanterelles in the Wild
Word is that 2010 is an exceptionally good year for shroomers. Chanterelles distinctive trumpet shape and bright color make them great candidates. First-timers should go with an experienced shroomer so you can learn to identify your prey and where to look.
You can find more chanterelles in the same places next year if they are carefully harvested. Try to disturb the ground as little as possible. Gently pull or twist them off at the base, then cut of the tip of the base and leave it in the forest. Don’t collect your mushrooms in a plastic bag. They need to breathe. A basket is preferable so you distribute spores on the forest floor as you walk.
How to Clean and Store Chanterelles
Clean chanterelles as soon as you get them home. Slice off the stem end if that hasn’t already been done. Don’t wash Chanterelles unless absolutely necessary. They will absorb water and lose firmness when cooked. Instead, lightly brush off the dirt and debris with a paper towel, soft cloth or soft brush.
Store chanterelles in a paper back in the vegetable crisper drawer of the refrigerator. Again, don’t keep them in a plastic bag. They will sweat and spoil more quickly. Properly stored, chanterelles will keep up to a week.
How to Freeze Chanterelles
Sautée chanterelles and chopped onion in butter. This mixture can be frozen. When defrosted, they will retain most of their flavor as a base for soup or to make a sauce for pasta.
How to Substitute for Chanterelles
When chanterelles are not available, most recipes will also work with the following:
- Hedgehog mushrooms
- Oyster mushrooms
- Morels
- Ear mushrooms
- Cremini mushrooms
- Protabellos
- Button mushrooms
Nutritional Value
Chanterelles are a good source of fiber, vitamins B and D, as well as minerals, including selenium and copper.
How to Cook Chanterelles
Most people don't like chanterelles raw. Their peppery flavor can be irritating. Cooking mellows the pepperiness and enhances their ftuity flavor.
Chanterelles, like most mushrooms, are excellent simply sautéed in butter. Cut them in good-sized chunks or slices to maximize the amount of flavor. Cream and chicken broth are good additions. Chanterelles also bake well. Eggs, chicken, pork, and veal play well with chanterelles.
Herbed Chevre with Chanterelles Recipe
You Will Need: Food Processor
Ingredients:
- 2 cups fresh chanterelle mushrooms, finely diced
- 4 Tbsp butter
- 1 Tbsp fresh thyme, finely chopped
- 1 Tbsp finely minced garlic
- 2 Tbsp white wine or Sherry
- 1 tsp sea salt
- 1 Tbsp flat-leaf parsley
- 8 ounces chevre (fresh goat cheese), cut in chunks
Method
- Melt butter in a skillet over high flame. Sautée mushrooms with the thyme. Add the garlic and sautee a scant minute longer.
- Add the wine (or Sherry) and salt and cook until almost all of the liquid is absorbed. Set aside to cool. The recipe may be made ahead to this point and refrigerated.
- Add the mushroom mixture to the food processor along with the parsley, and chevre chunks. Pulse to combine.
Serving Ideas
This mixture makes a great appetizer spread on baguette slices or as a topping for a juicy steak. Alternatively, boil your favorite pasta, reserving a little of the cooking liquid to thin the chevre-chantreele mixture, and serve it over the pasta.
Shortcut Method:
Use an herbed chevre like Boursin in place of the plain chevre, thyme and parsley.
Also try:
- Quick Ragout of Wild Mushrooms Recipe
- French Onion Soup with Wild Mushrooms
- Crêpes Filled with Spinach, Bacon and Mushrooms
Larry Ervin - Foodie, self-taught cook and cookbook addict, I never met a recipe I didn't want to twist, simplify, add or switch out ingredients.
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