Roasted Chanterelle Mushrooms

Roasted Chanterelle Mushrooms

Sarah Mickey All Recipes, Chanterelle Mushroom Recipes, Recipes Adaptable to Any Mushroom Variety 5 Comments

Roasted Chanterelle Mushrooms

Makes 4 Servings

This side dish is incredibly easy and really lets the beauty and flavor of fresh chanterelles shine.

Sweet spring onions, and earthy, full flavored chanterelles that have softened, but still have a good amount of crunch, are brought together with just a bit of herby bite from the tarragon butter. The total effect is smooth, comforting, and rich without being heavy.

Roasted Chanterelle Mushrooms
  • Ingredients: (Makes 4 servings)
  • 1 ½ cups Fresh Chanterelles (you can’t substitute dried Chanterelles for this, sorry, but other wild mushrooms, especially Porcinis, work very well)
  • 2 large Spring Onions
  • 3 tbsp of Unsalted Butter
  • 3 sprigs of Fresh Tarragon
  • Salt & Pepper



Preheat your oven to 350 degrees.

Cut the spring onions into half inch slices.

Clean the chanterelles.

Lay the spring onions in a large baking pan in a single layer.

Fill the gaps between the onions with the chanterelles.


Add the tarragon sprigs and butter in large chunks.

(Sorry about the gut shot … it was hot in the kitchen)


Cover the pan with foil, and roast in the oven for about 40 minutes.

Remove the foil and discard the tarragon.


Taste for seasoning, and add more salt & pepper as necessary. Serve.

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