Chanterelle Recipes



  • Common Chanterelle Cantharellus cibariustastytasty
  • Horn of Plenty Cantharellus cornucopioidestasty
  • Golden Chanterelle Cantharellus lutescenstasty
  • Trumpet Chanterelle Cantharellus tabaeformistasty

Chanterelle (fr: girolle): Vase-shaped; ranging in colour from bright yellow to orange; nutty, earthy, light apricot perfume, delicate texture; expensive when fresh.

Foragers Tips

  • Grow early summer to late autumn.
  • Tend to grow in abundance in the same patch, year after year.
  • Beware not to confuse the common chanterelle for Hygrophorsis aurantiaca
  • Beware not to confuse the common chanterelle for the poisonous Omphalotus olearius.

Cooks Tips

  • If possible add late in the cooking process to avoid toughening.
  • If the are sautéed too quickly they can also become tough.
  • Will often lose a lot of moisture during cooking and shrink in size.
  • Use in salads, sauces and risottos.


  • They will keep for a few days in a cool airy place or refrigerator after being picked.
  • Can be preserved in oil, alcohol or dried
  • also available canned.

Jump on this page to recipes for:

Chanterelle Toast

	1350g	Clean Chanterelles
	  85g	Butter
	    1	Clove of Garlic
		Buttered Toast
		Salt and Black Pepper

Sauté the chanterelles in butter and crushed garlic for about 5 minutes. They should be slightly chewy but not tough. Season with salt and lots of black pepper. Serve on well buttered toast. Simple but very effective.

For that little bit extra: sprinkle Italian Seasoning and Parmesan Cheese over mushrooms on toast then grill for 1 minute.

Almost any wild mushrooms can be prepared in this way but is best with canterelles or a mixture with a high percentage of chanterelles.

  • Preparation - 5
  • Cooking - 10
  • Feeds - 6 to 8
  • Region - France
  • Source - Jane Grigson

Sautéed Chanterelles

	550g	Clean Chanterelles
	 60g	Butter
	 60ml	Dry white wine
	 20ml	Olive oil
	 15ml	fresh flat-leafed parsley - chopped
	  1	Clove of Garlic
		Buttered Toast
		Salt and Black Pepper, fresh lemon juice to taste

Sauté mushrooms in butter and oil over moderately high heat until barely tender, about 2 minutes. Add wine, salt and pepper and cook until liquid is evaporated and mushrooms are tender, about 5 minutes. Transfer to bowl and toss with parsley and lemon juice. Serve as a side dish.

  • Preparation - 10
  • Cooking - 10
  • Feeds - 6 to 8
  • Region -
  • Source - Gourmet

Girolles à la Forestière

	1500g	Clean Chanterelles
	 100g	Butter
	 100g	Smoked bacon
	 150g	New potatoes
		fresh flat-leafed parsley - chopped
		Salt and Black Pepper

Sauté mushrooms in 25g of the butter for 5 minutes. Remove from pan and drain off the liquid (this can be used for a stock). Cut the bacon into strips and fry in the remaining butter until just starts to brown. Replace the mushroom and simmer for 20 minutes. In another pan boil the new potatoes. When potatoes are cooked, mix them into the pan of mushrooms and cook for another 5 minutes. Season with salt, pepper and parsley.

  • Preparation - 10
  • Cooking - 30
  • Feeds - 4
  • Region - France
  • Source - Jane Grigson in Wild Food by Roger Philips

Girolles & Chicory Salad

	250g	Clean Chanterelles
	 25g    Butter
	  1 	Large Endive (chicory) - washed
	  2	Shallots Chopped
	 25ml	fresh flat-leafed parsley - chopped
		chives, chervil

	 40ml	Wine Vinegar
	125ml	Olive Oil
	 40ml	Peanut (Groundnut) Oil
	 20ml	Walnut oil
		Salt and Black Pepper

Sauté mushrooms in 25g of butter for 3 minutes. Half way through add the chopped shallots and parsley. Make a vinaigrette from the above ingredients. To serve place the endive leaves on large plates and season with half of the vinaigrette. Use the remaining vinaigrette to season the mushrooms and add the mushroom mixture to the plates. Sprinkle with finely chopped chives and chervil.

  • Preparation - 15
  • Cooking - 5
  • Feeds - 4 (starter)
  • Region -
  • Source - Gastronomique

Àgria Manitària Me Yaoùrti

	700g	Clean Chanterelles (some of the weight can be made up with other species)
	 40g	Dried Mushrooms
	 20ml	Cognac
	100g	Leek (pale green and white part) - sliced thinly lengthways
	 65ml	Olive Oil
	 10ml	Fresh Tyme -  chopped
	  2	Garlic Cloves  - finely chopped
	100g	Fresh flat-leafed parsley - chopped
	  5ml	Jam or any fruit preserve that isn't too sharp
	 15	Strands of Saffron - soaked in 5ml boiling water
	175g	Thick Yoghurt
		Salt and Black Pepper

Soak the dried mushrooms in 175ml of boiling water with salt, jam and the cognac for at least 30 minutes. Drain and chop, keep the liquid. Fry leek in 60ml of the olive oil until tender. Slice the larger fresh mushrooms then add all the mushrooms to the pan with thyme and garlic. After a couple of minutes add the parsley and the liquid from soaking the dried mushrooms. Simmer until the mushrooms are tender and most of the liquid has evaporated - about 20-30 minutes. Season with salt and pepper. Mix the yoghurt, saffron infusion and remaining olive oil. Mix the yoghurt mixture to the pan. Serve with crusty bread hot, cold or even chilled.

  • Preparation - 15
  • Cooking - 30
  • Feeds - 4
  • Region - Greece
  • Source - Susie Jacobs Recipes from a Greek Island

Chanterelle Vodka

	75g	Clean Young Chanterelles
	350ml	Vodka

Place the chanterells in a preserving jar with the vodka. Seal and put aside for a couple of days. Strain off the flavoured vodka. The mushrooms can be used in any other recipe. Serve the vodka well chilled.

  • Preparation - 5
  • Cooking - 0
  • Feeds -
  • Region -
  • Source -

Chanterelle Soup

	250g	Chanterelles - chopped
	 90g	Butter
	 60g	Plain Flour
	1.5l	Chicken Stock
	   1	Clove of Garlic - finely  chopped
	   1	Onion - Small - finely  chopped
	 20ml	fresh flat-leafed parsley - chopped
	 80ml	Double Cream
		Salt and Black Pepper

Melt 50g of the butter, stair in the flour, and heat and stir until the mixture starts to change colour. Slowly add the chicken stock while continually stirring to avoid lumps. Allow the soup base to simmer on a very low heat.

In another pan lightly fry the garlic and onion in the remaining butter. Add chanterelles and gently sauté for 6 minutes then add the parsley.

Add the fried ingredients to the pan with the liquid. Add salt and pepper to taste and then the cream. Serve with fresh, crusty bread.

  • Preparation - 5
  • Cooking - 25
  • Feeds - 4
  • Region - Italy
  • Source - Antonio Carluccio's Italia