Posts Tagged With: Marinated Chanterelles

The Traveling Foody – Chanterelles

Welcome travelers and foodie lovers to the next blog installment of The Traveling Foody.  For many countries throughout the globe, late summer and early fall is a time for harvesting many foods.  Mushrooms are one of the main items harvested in the fall around the Northwest.  Mushroom hunting can be a wonderful experience for friends and family to bond and get a little exercise.  The primary mushroom we have been hunting this year is chanterelles.  At $7.99 per lb., harvesting feels great when you bring home several pounds of this golden treat.  The chanterelle family has various species, but the chanterelles we were hunting for are “golden chanterelles.”  The characteristics of the golden chanterelle are orange or yellow, meaty and funnel-shaped. On the lower surface, underneath the cap, it has gill-like ridges that run almost all the way down its stipe.  For all our fans in Europe and Asia you will find that the wild chanterelles grow about the size of your thumb whereas, in areas of the North America and Canada they can grow to the size of your fist.  Chanterelles will reappear in the same place year after year if harvested correctly so as not to disturb the ground in which the mycelium grows.

What we are looking for when picking our chanterelles are:

·         Having a fragrant odor.
·         If in a market, they should not be slimy or have dark parts.
·         The color should be a golden color.
·         The gills on the underside should be granular.

Cleaning these beauties can be time consuming and there are various brushes out there which can be used.  One thing you do not want to do is soak them after harvesting.  Just wash over a little water, drain & dry them on a paper towel.  After cleaning they can be kept on wax paper or in a brown paper bag in the fridge for a few days.

Preserving the chanterelles can be done in a few ways.   Drying the chanterelles can render the mushroom less flavorful.  One thing you can do is soak in water overnight to retain more flavor and texture.  We have found that freezing the mushrooms retains the texture and flavor over a longer time.  Before we freeze we also will sauté with onions and butter.  You will then have a grand base for soups and other dishes after defrosting.

Here are a few recipes that you might like to try:

Wilted Spinach Salad with Chanterelles


  • 1/2 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 5 bacon slices, chopped
  • 1 pound spinach
  • 5 green onions, diced
  • 5 radishes, sliced
  • 3 tablespoons dry red wine vinegar
  • Salt and pepper to taste


Parboil the chanterelles for 3 to 5 minutes. Drain. Marinate the chanterelles in the lemon juice for 15 minutes.

In a large sauté pan or skillet, fry the bacon until crisp. Remove the bacon with a slotted spoon and reserve. Discard all but 2 tablespoons of the bacon fat from the pan.

Clean and wash the spinach in several changes of water. Cut away tough stems. Dry the spinach well and mix with the green onions, radishes, and marinated chanterelles.

Heat the bacon fat in the pan. Add the vinegar and bacon and, while still hot, pour it over the spinach mixture and toss. Serve on warm dishes.

Marinated Chanterelles


  • 1 cup peanut oil or light olive oil
  • 1 pound chanterelles, cut into large slices (make sure they are dry)


  • 1/4 cup fine wine vinegar, balsamic or fruit vinegar
  • 1 garlic clove, sliced thin
  • 1 bay leaf
  • 1 teaspoon Dijon mustard
  • Pinch of fresh herbs (tarragon, savory, oregano, or marjoram)
  • 1/4 teaspoon salt


In a sauté pan or skillet, heat the oil until it becomes very hot, then add the chanterelles. Toss them in the pan quickly for 3 to 5 minutes.

Combine all the marinade ingredients. Add the chanterelles and the oil from the pan. Marinate the mushrooms for at least 4 hours in the refrigerator. This will keep for 2 weeks in the refrigerator.

Chicken Baked with Cream and Chanterelles


  • 2 tablespoons butter
  • 1 pound chanterelles, sliced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped shallots or green onions
  • 1 tablespoon marjorum
  • 1/4 cup dry white vermouth or dry sherry
  • 1/2 cup heavy cream
  • One 2 1/2-pound chicken, cut into serving pieces and skinned
  • Salt and pepper to taste
  • Chopped fresh parsley


Melt the butter in a sauté pan or skillet and add the chanterelles, lemon juice, shallots, and vermouth. Cook over low heat for 20 minutes. Add the cream and cook 5 minutes more.

Season the chicken lightly with salt and pepper. Place the chicken in a shallow ovenproof dish. Pour the sauce over the chicken and cook for 30 to 45 minutes in a preheated 350º oven. Baste occasionally with the pan juices. Adjust the seasoning. Add parsley and serve.

Artichokes and Chanterelles


  • 1 pound fresh or thawed frozen artichoke hearts
  • 1/2 pound chanterelles, sliced thin
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 1/2 cups milk
  • 1/2 cup half and half
  • Salt
  • 1/4 cup freshly grated Monterey jack cheese
  • Few drops of lemon juice


Cook the artichokes in boiling salted water to cover until tender.

Arrange the artichoke hearts in a buttered baking dish. Place the chanterelles on top. Melt the butter in a saucepan, stir in the flour, and add the milk and half and half. Whisk until the mixture starts to thicken. Reduce the heat and add the salt to taste.

Spoon the sauce over the artichokes and chanterelles, sprinkle with the cheese, and bake in a preheated 350º oven for 15 minutes. Quickly squeeze a few drops of lemon juice on top and serve.

-Damien – The Traveling Foody

Categories: Uncategorized | Tags: , , , , , , , , | 1 Comment

Blog at