This chanterelle recipe is easy as well as delicious, chanterelle wild mushroom with potatoes is a perfect dish to serve as a side or as a main vegan meal. 

What are Chanterelle Mushrooms

Chanterelle are wild mushrooms called Gallinelle in Italian and Girolle in French. They are less known than porcini mushroom but equally good and pricy.

While porcini have been over-picked in our Mediterranean forest, chanterelle are easier to find in the wild. 

Its flavour is not as strong as the porcini, it has a milder flavour and a chunkier flesh.

The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. 

Picking Chanterelle and porcini

Looking for Chanterelle mushrooms

Picking mushrooms is a passion for many French and Italian, and locals are very protective of their locations.

It is not easy to venture by yourself.

You will have to find their secret whereabouts and go with an expert who can distinguish the edible mushrooms from the poison ones.

Forest for picking mushrooms

How to make sure wild mushrooms are edible

If by chance you find some wild mushrooms and you are not sure if they are edible, I would recommend stopping at a local pharmacy as they are qualified to recognize them.

Some toxic mushrooms can be eaten if boiled for a long time, but why risking?

Picking wild mushrooms

How to clean chanterelles

  1. Cut the roots
  2. Brush away the dirt with a brush or paper towel
  3. Quickly rinse under running water

Wild mushrooms shouldn’t be washed under running water as they absorb water like a sponge and it will dilute their flavour. Since most of the time not all the dirt will come out from just brushing them, I usually rinse them quickly at the end.

You can watch how in the video below: Jump to Video 



Cantharellus cibarius Chantarelle

Easy chanterelle recipes 

Once the chanterelle are cleaned, you can stir fry them and either serve it as they are or mixing it with other vegetables as I do in this recipe. For a more complete meal, you can also try the Baked Frittata with Chanterelle.

Stir the chanterelle while frying

Ingredients list

  • 20 Chanterelle mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 8 medium potatoes
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp salt
  • 1 bay leave
  • 4 cloves of garlic
  • pepper

Stir fry the chanterelle

  1. Cut the chanterelle in quarters
  2. Stir-fry 2 garlic cloves in olive oil
  3. Remove once golden
  4. Pour the chanterelle and stir from times to times
  5. They will reduce in size
  6. At the end add salt, pepper and parsley

Step by step stir fry chanterelle wild mushrooms

How to serve stir-fried Chanterelle mushrooms

You can serve them as a side dish for beef or pork, add them to a risotto, or mix with pasta.

To enhance their earthy flavour, I like to mix them with local roasted potatoes and here is the recipe:

Bake the potatoes



  1. Peel the potatoes
  2. Cut them in small cubes
  3. Put in a baking tin with olive oil, salt, pepper, bay leave and garlic

step by step prepare the potatoes for baking

  1. Bake in a hot oven at 220 C – 430 F for 30 minutes
  2. Remove and stir the potatoes, scraping the pan if they stuck to it
  3. Put back in the oven for another 15 minutes
  4. Stir again the potatoes, scraping the pan with the spatula.
  5. Baked for another 15 minutes, or until they are cooked as you like
  6. Add the mushroom and put back in the oven to warm them up

Baking the potatoes step by step

How to serve Chanterelle with baked potatoes

Once they are out of the oven, serve them immediately on a serving dish.

They can be served as a side to a meat dish or as a main vegan meal. They are also perfect for a nice breakfast or brunch.

Enjoy!

Easy Chantarelle Recipe With Potato

Substitute to chanterelle mushrooms

You can make this recipe with any other mushrooms, wild as well as farmed. If you cannot find fresh wild mushrooms you can use the frozen ones but make sure you cook them thoroughly so they do not release more water once added to the potatoes.

Stir fry the mushrooms with garlic

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Easy Chanterelle Recipe With Potato

Easy Chanterelle Recipe With Potato

Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes. #yourguardianchef #mushroom #Italianrecipes #vegan
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 people
Print Pin Rate
Author: Laura Tobin

Ingredients

  • 20 Chanterelle mushrooms
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 tbsp chopped parsley
  • 8 medium potatoes
  • 3 tbsp extra virgin olive oil
  • 1/2 tbsp salt
  • 1 bay leave
  • 4 cloves peeled garlic cloves
  • black pepper
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Instructions

Clean the chanterelle

  • Cut the roots
  • Remove the dirt with a soft brush or paper towel 
  • If necessary rinsed them quickly under running water

Stir fry

  • Cut the chanterelle in quarters
  • Stir-fry 2 garlic cloves in olive oil and remove once golden
  • Pour the chanterelle and stir from times to times
  • they will reduce in size
  • At the end add salt, pepper and parsley

Baked the potatoes

  • Peel the potatoes
  • Cut them in small cubes
  • Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
  • Bake in a hot oven at 220 C - 430 F for 30 minutes.
  • Remove and stir the potatoes, scraping the pan if they stuck to it. 
  • Put back in the oven for another 15 minutes
  • Stir again the potatoes, scraping the pan with the spatula.
  • Baked for another 15 minutes, or until they are cooked as your like
  • Add the mushroom and put back in the oven to warm them up
  • Serve immediately on a serving dish

Video

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Notes

  • The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour. 
  • You will have to find their secret whereabouts and go with an expert who can distinguish the edible mushrooms from the poison ones.
  • If by chance you find some wild mushrooms and you are not sure if they are edible, I would recommend stopping at a local pharmacy as they are qualified to recognize them.
  • Wild mushrooms shouldn’t be washed under running water as they absorb water like a sponge and it will dilute their flavour. Since most of the time not all the dirt will come out from just brushing them, I usually rinse them quickly at the end.
  • You can make this recipe with any other mushrooms, wild as well as farmed. If you cannot find fresh wild mushrooms you can use the frozen ones but make sure you cook them thoroughly so they do not release more water once added to the potatoes.

Nutrition

Calories: 277kcal | Carbohydrates: 37g | Protein: 7g | Fat: 12g | Saturated Fat: 1g | Sodium: 999mg | Potassium: 1272mg | Fiber: 7g | Vitamin A: 55IU | Vitamin C: 33.8mg | Calcium: 92mg | Iron: 9.9mg
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