Ingredient
Flavor: Apricot aroma, meaty texture.
Type
mushroom
Peak Months
Sep, Oct
Season Window
Sep → Nov
Apricot aroma, meaty texture.
Brown butter sauté, cream sauces, preserve in confit.
Brush clean, paper bag refrigerated.
Phase: Off
Peak: Sep, Oct
A rich and creamy soup featuring the earthy, umami-rich flavor of chanterelle mushrooms, sautéed and infused into a mushroom-based stock.
This traditional Trentino-Alto Adige recipe features pasta tossed with earthy chanterelle mushrooms and savory speck, a flavorful Alpine cured meat.
Sautéed chanterelle mushrooms, a seasonal Pacific Northwest ingredient, served on toast with a focus on the bold, earthy mushroom flavor.
This versatile chanterelle mushroom recipe can be used as an appetizer, sauce, or topping with options to add chicken, beef, or serve with pasta.
A creamy sauce made with fresh Pacific Northwest chanterelle mushrooms, cream, and herbs.
A rich, creamy chanterelle mushroom sauce that pairs well with fish, poultry, or pasta.
This post explores various ways to showcase the bold, earthy flavor of golden chanterelle mushrooms, a prized seasonal ingredient in the Pacific Northwest. The recipe ideas range from simple preparations to more complex dishes suitable for a high-end restaurant menu.
Sauteed chanterelle mushrooms with garlic, served on toast with soft scrambled eggs.
Creamy pasta dish featuring fresh chanterelle mushrooms, with a rich white wine and shallot sauce, and recommended to pair with Pinot Noir wines.
A simple, yet elevated pasta dish featuring sautéed chanterelle mushrooms, garlic, Parmesan, and fresh parsley.
A sauté of fresh chanterelle mushrooms with shallots, garlic, white wine, and herbs, served with a seasonal vegetable.
Recipes and techniques for cooking with chanterelle mushrooms, one of the most versatile and delicious edible wild mushrooms in the Pacific Northwest.
This recipe features deliciously sautéed chanterelle mushrooms, a flavorful wild mushroom common in the Pacific Northwest.
