Chanterelle Recipes

Follow this link so see more about Bragg’s Liquid Aminos that I like to use instead of soy sauce. If you click the link, I will get credit for escorting clients to the affiliate. You do not get charged for using the link and do not have to purchase any item I promote but you can shop the affiliate from this link. I may make a small commission from your shopping. Thank you

With the woods full of newly emerging Chanterelle mushrooms it seems appropriate to share a few recipes.

Chanterelles are a heartier mushroom than the small white buttons you purchase in the store but can be sliced, diced or minced and added to soups, stews and casseroles just like the buttons. I love to dice up a couple cups of Chanterelles, add a good mix of minced garlic, chopped onions, butter and pepper or smoked paprika. Saute until moisture from mushrooms has cooked off and pile on the top of a grilled steak or baked potato. I have been known to saute this Chanterelle mix a little drier than for steak, and spread it warm on toast points, hearty crackers or to top a baked brie.

During hunting season, I like to have a pot of soup cooking away in a crock pot since the timing for dinner is always a toss-up as to what time anyone is going to show up. This is one of my favorites…

Hungarian Mushroom Soup

2 cups stock, I prefer chicken or vegetable

2 teaspoons lemon juice or lemon crystal equivalent

2 cups chopped onions

1/2 cup diced carrots

2 to 6 cups of chopped Chanterelles (I don’t skimp on mushrooms)

2 Tablespoons butter

3 Tablespoons flour

1 cup milk

2 teaspoons dill weed

1 Tablespoon Hungarian paprika

1 Tablespoon of Tamari soy sauce or Liquid Aminos (I prefer Bragg’s)

1/2 cup sour cream

All ingredients except sour cream go into lidded crock pot, mix well and let cook at least 6 hours. Add sour cream just before serving.

If you are fortunate to have some big mushrooms, one can be used in two recipes.

Slice the mushroom into ‘steaks’ 1/8th to 1/4 inch thick and dice the pieces that are leftover.

Grill or saute the steaks with a teaspoon of good olive oil. Serve and eat like lobster with a butter dipping sauce.

The diced pieces can be made into your own version of Rice-A-Roni.  Begin by cooking rice in chicken stock and add diced onions, carrots, garlic, peas, etc., etc. The possibilities are endless.