Chanterelle mushrooms are one of the more widely known and most sought-after of the wild mushrooms harvested in North America. Found in forests on both coasts under conifers and oak trees, they are a warm yellow to orange in color, with a trumpet-like cap over a sometimes spindly stem. Their aroma is both earthy and fruity, often described as apricot-like, and they have an earthy flavor and firm, chewy texture when simply sautéed with butter and herbs or added to a soup or stew. Chanterelles tend to come into season in the Pacific Northwest, depending on weather, anytime from fall until early spring.

General Cooking Suggestions:

Chanterelles are best when shown on their own, such as in a sauté or a ragout, or when accompanying a main dish like salmon or wild boar. Their firm texture and strong earthiness go well with herbs like sage, rosemary, tarragon and thyme. They are good in stews with rich stocks, and go very well with roasted corn and with mild, creamy goat cheese.

Wine Pairings:

Pair a simple sauté of chanterelles with a very dry rose wine from Provence or Spain. If serving them as a side dish with salmon or wild boar, choose a medium-bodied fruity red, such as a simple Burgundy or a light sangiovese like Morellino di Scansano.

Pre-prep:

Brush chanterelles free of any dirt or pine needles you may find. Trim the ends of the larger stems, retaining any trimmings for making stock. Smaller mushrooms will cook nicely as they are; larger ones should be halved or even quartered, lengthwise.

___________

Browse More:
Chanterelle Mushroom Recipes
Mushroom Recipes in General