Fresh Chanterelle Recipes: 3 Ways to Enjoy Fresh Local Chanterelles

I recently picked up some beautiful chanterelles from a local seller here in Crofton! 🍄✨ I’m constantly reminded of how lucky we are to live in a community that values fresh local ingredients and small businesses. These chanterelles are too good not to share, so here are three ways to use them: sautéing them with herbs, preserving them for later, or making a delicious creamy pasta. Can’t wait to enjoy these! #GratefulForLocal #FreshFinds #CroftonLiving #SupportLocal

Sautéed Chanterelles with Butter and Herbs

A quick and easy recipe to savour the earthy flavour of fresh chanterelles with simple ingredients.

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Ingredients:

• 2 cups fresh chanterelles, cleaned and sliced

• 2 tbsp butter

• 2 cloves garlic, minced

• 1 tbsp fresh thyme or parsley, chopped

• Salt and pepper to taste

• A squeeze of lemon juice (optional)

Instructions:

1. Heat butter in a large skillet over medium heat.

2. Add garlic and sauté for 1 minute until fragrant.

3. Add chanterelles and cook for 5-7 minutes, stirring occasionally, until they release moisture and begin to brown.

4. Stir in fresh herbs, season with salt and pepper, and sauté for another 1-2 minutes.

5. Optional: Add a squeeze of lemon juice for a bright finish.

Tip: Serve these over toast or as a side to a main dish.

Pressure-Canned Chanterelles

Preserve your chanterelles to enjoy their rich flavour throughout the year. They are perfect for soups, stews, or a quick sauté later.

Yield: 4 pint-sized jars

Prep Time: 15 minutes

Cook Time: 45 minutes (processing time)

Ingredients:

• 4 cups fresh chanterelles, cleaned

• 4 cups water

• 2 tsp salt

Instructions:

1. Wash and cut chanterelles into uniform pieces.

2. Blanch mushrooms in salted boiling water for 2-3 minutes.

3. Pack sterilized jars with mushrooms, leaving 1 inch of headspace.

4. Cover mushrooms with boiling water, ensuring 1 inch of headspace. Wipe rims, place lids, and tighten rings.

5. Process jars in a pressure canner at 10 PSI for 45 minutes (adjust for altitude).

6. Let the pressure release naturally before removing the jars to cool.

Tip: Store canned mushrooms in a cool, dark place and use within a year.

Creamy Chanterelle Pasta

This rich and creamy pasta dish highlights chanterelles' earthy, savoury flavour and makes for a perfect fall comfort meal.

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Ingredients:

• 2 cups fresh chanterelles, cleaned and sliced

• 1 tbsp olive oil

• 2 tbsp butter

• 2 cloves garlic, minced

• 1/2 cup heavy cream

• 1/4 cup grated Parmesan cheese

• 8 oz pasta (fettuccine or your choice)

• Salt and pepper to taste

• Fresh parsley for garnish

Instructions:

1. Cook pasta according to package directions. Drain and set aside.

2. In a skillet, heat olive oil and butter over medium heat. Add garlic and sauté for 1 minute.

3. Add chanterelles and cook for 5-7 minutes, stirring, until tender and browned.

4. Stir in heavy cream and bring to a gentle simmer. Let it thicken slightly, about 2-3 minutes.

5. Add Parmesan cheese and season with salt and pepper.

6. Toss the cooked pasta into the sauce, stirring to coat evenly.

7. Garnish with fresh parsley and extra Parmesan.

Tip: Serve with a side of garlic bread for a hearty meal.

Each recipe brings out the best of fresh, local chanterelles, showing just how versatile these mushrooms can be. Whether you enjoy them right away or preserve them for later, these dishes are sure to delight!