How to Store and Cook Chanterelle Mushrooms

Looking to expand your mushroom knowledge beyond bones buttons? Acquire more about one of our favorites: chanterelle mushrooms.

Mushroom lovers are in luck these days. The grocery store stocks more than than but typical buttons and portobellos, and you can notice dozens of wild-forged mushrooms at the farmers market. (Learn more than well-nigh the most mutual types of mushrooms.) Each kind varies in size, texture and flavor, and you lot can have a lot of fun using them in your favorite mushroom recipes.

While they're in flavor, nosotros dear using chanterelle mushrooms considering of their brilliant color, melty texture and fragile smell.

What do chanterelles gustation like?

The bright gilded-brown color and wavy tops of chanterelle mushrooms make them stand out from the commencement, merely information technology'south their season and texture that makes them then desirable to chefs. These delicate mushrooms have a peppery flavor that some people describe equally lightly fruity. The best part about them is the aroma, which is almost apricot-similar. Every bit you lot melt them, they soften and create a melt-in-your-mouth texture.

What time of year practise chanterelles grow?

It varies depending on the region. They need a lot of wet and shade to grow, so y'all'll find them the forests after information technology rains. In the Pacific Northwest, you can detect chanterelles as early as June, although they usually start becoming abundant in July and August. If the weather atmospheric condition are right, you tin can continue to forage every bit late as December. In the Southeast, they grow from late spring to early fall.

Should chanterelles exist refrigerated?

After you make clean chanterelles (nosotros've plant using a toothbrush is the easiest way to get the clay and grime off), you can cook them straight away or dry them in a dehydrator for later use. If you want to store them, keep them in the refrigerator in a paper—not plastic—bag. Chanterelles store longer than about mushrooms—up to x days. Or, you can give them a quick saute in butter until they release their moisture and freeze them for up to a twelvemonth.

How to Cook Chanterelles

This savory pie with mushrooms and leeks is ane of our go-to ways to cook up this seasonal mushroom. It makes eight servings.

Ingredients

For the pastry:

• one-1/four cups all-purpose flour
• 1/4 teaspoons table salt
• 1/two cup common cold butter, cutting into small cubes
• 3-five tablespoons ice water, as needed

For the filling:

• 12 ounces fresh chanterelle mushrooms
• 3 tablespoons butter, divided
• 1 medium leek (white portion only), halved and sliced
• i/2 teaspoon salt
• i/4 teaspoon pepper
• 1 loving cup shredded cheddar cheese
• 4 large eggs
• 3 tablespoons heavy whipping cream
• Minced fresh parsley, optional

Instructions

Step i: Make the pastry

You tin can use store-bought pie pastry for a 9-inch pie if y'all like, but it's more fun (and fairly easy) to make your ain! In a big bowl, combine the flour and common salt earlier cut in the butter. When the mixture is crumbly, add together 3 tablespoons of the water and toss with a fork until a dough forms. Add additional water, ane tablespoon at a time, until the dough holds together when pressed. Wrap the dough in plastic wrap and refrigerate information technology for 1 hour.

Find our secrets for the best-ever homemade crust.

Stride 2: Fix the pie plate

When the pastry is set up, preheat the oven to 375° F. On a lightly floured surface, roll the dough into a i/8-inch-thick circle. Gently transfer the circumvolve onto a 9-inch pie plate, trimming the chaff to i/2-inch across the rim of the plate. Flute the edges and place the chaff in the refrigerator while preparing the filling.

Pace iii: Clean and trim the mushrooms

Yous don't want to wash the mushrooms under running water, but information technology's ever best to wipe them clean with a damp dish towel. In one case they're clean, trim the stems and quarter each mushroom. If they're very large or you like smaller bites in your pie, you can slice the mushrooms instead.

Stride 4: Brand the filling

In a large skillet, heat 1 tablespoon of the butter over medium-high estrus. Add the leeks and cook for 2 to 3 minutes, until they're tender. Remove the leeks from the pan and add the remaining butter. Still cooking over medium-loftier heat, add the mushrooms and cook for 4 to 6 minutes, until they're tender and the liquid has evaporated. Remove the pan from rut and add the leeks dorsum to the pan, seasoning the mixture with the salt and pepper. Allow it to cool slightly.

Step v: Gather the pie

Remove the pie plate from the refrigerator and sprinkle half of the cheese onto the bottom of the crust. Add the prepared filling and sprinkle the remaining cheese on tiptop. And then, in a large bowl, whisk the egg and foam together until they're well blended. Pour the eggs on top of the cheese and mushroom filling.

Pace 6: Bake for 30 to 35 minutes

Bake the pie on a lower oven rack for 30 to 35 minutes, until a pocketknife inserted in the center of the pie comes out clean. Let the pie cool for 5 to x minutes before slicing it into eight servings. Sprinkle the minced fresh parsley on top, if using, just earlier slicing and serving.

Don't feel like stuffing chanterelles into a pie? Find more ways to melt with mushrooms.

Find More Savory, Satisfying Recipes for Mushroom Lovers

Quick Cream of Mushroom Soup

My girl-in-law, a gourmet melt, served this foam of mushroom soup recipe equally the first class for a vacation dinner. She received the recipe from her mom and graciously shared it with me. Now I'chiliad happy to share information technology with my own friends and family. —Anne Kulick, Phillipsburg, New Jersey

Slow-Cooker Marinated Mushrooms

Here's a healthy and delicious addition to whatever buffet spread. Mushrooms and pearl onions seasoned with herbs, balsamic vinegar and ruby vino are terrific on their own or alongside a tenderloin roast. —Courtney Wilson, Fresno, California

Portobello Bruschetta with Rosemary Aioli

Caramelizing onions, broiling peppers and whipping upwards a bootleg aioli with fresh herbs adds dimensions of season yous won't find in a store-bender bruschetta. —Stephanie Kalina-Metzger, Camp Hill, Pennsylvania

Grilled Mushroom Kabobs

Bawdy grilled mushrooms gustation similar flame-kissed goodness. The balsamic vinegar adds but enough tanginess to the savory side. —Melissa Hoddinott, Sherwood Park, Alberta

Mushroom Marsala with Barley

This vegetarian recipe is a tasty mashup of chicken Marsala and mushroom barley soup. It's terrific as a master dish, but it tin also be served, with or without the barley, equally a side. —Arlene Erlbach, Morton Grove, Illinois

Pancetta and Mushroom-Blimp Craven Breast

I was inspired by a stuffed craven Marsala dish I had at a eatery and wanted to come up upward with my own version using a dissimilar season profile. —Ashley Laymon, Lititz, Pennsylvania

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I used to brand this dish with beef, but substituting with portobella mushrooms turned it into my family unit's vegetarian favorite. It's quick, nutritious, depression fat and tasty. —Greg Fontenot, The Woodlands, Texas

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I made my mother'southward famous roast beef hash healthier by using cremini mushrooms instead of beefiness and dark-brown rice instead of potatoes. It's ideal for a light chief dish. —Lily Julow, Lawrenceville, Georgia

Portobello Mushroom and Foam Cheese Taquitos

This political party appetizer was inspired by a dish I saw on an episode of Meridian Chef. I simplified it a little and tweaked the flavors a flake. These tin can be fabricated alee and reheated in a 250° oven for x minutes. —Lily Julow, Lawrenceville, Georgia

Swiss Mushroom Loaf

I'one thousand ever prepared for recipe requests when I serve this outstanding stuffed loaf. Information technology'due south fantabulous not simply as an titbit but also as a side for pasta or chili. —Heidi Mellon, Waukesha, Wisconsin

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I drip whole mushrooms with a lemony sauce to set this simple side dish. Using skewers or a basket makes it piece of cake to plough them every bit they grill to perfection. —Diane Hixon, Niceville, Florida

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I serve portobello fajitas family unit-way so guests tin can build their own. Just laissez passer the tortillas and garnishes like salsa, cheese, guacamole and sour cream. —Carolyn Butterfield, Lake Stevens, Washington

Porcini Mac & Cheese

This recipe was inspired by a mushroom mac and cheese I had at a local restaurant. I incorporated the autumn flavor of a pumpkin ale, and it turned out better than the original. —Laura Davis, Chincoteague, Virginia

Mushroom Wild Rice

This is 1 of my favorite recipes from my mother. With only seven ingredients, it's quick to get together in the morning time before I go out for piece of work. By the time I become home, mouthwatering aromas have filled the house. —Bob Malchow, Monon, Indiana

Butternut & Portobello Lasagna

Lasagna gets fresh flavor and color when you make information technology with roasted butternut squash, portobello mushrooms, basil and spinach. We feast on this. —Edward and Danielle Walker, Traverse City, Michigan

Mushroom Bacon Bites

This is the perfect appetizer for most any occasion. The tasty bites are easy to gather and brush with prepared barbecue sauce. When we accept a big cookout, they're always a hit...merely they make a prissy little "actress" for a family dinner, likewise. —Gina Roesner, Ashland, Missouri

Vegetable-Stuffed Grilled Portobellos

Mushrooms, tomatoes, zucchini, onions? The garden-fresh gang's all hither! A luscious cheese spread, garlic and balsamic vinegar beautifully complement the grilled flavour in this totally delish dish. —Sense of taste of Home Test Kitchen

Cheese & Mushroom Skillet Pizza

This Italian skillet toss is an awesome mode to utilise up actress spaghetti sauce at the end of the calendar week. It fits right in on Friday pizza night. —Clare Butler, Little Elm, Texas

Broiled Chicken and Mushrooms

I made up this dish years agone, and it still remains the family'due south favorite healthy baked craven recipes. It'southward a fast weeknight meal, but the fresh mushrooms and sherry make it special plenty for a weekend dinner party. —Lise Prestine of South Bend, Indiana

Mushroom Beef Stew

Top this hearty stew with crumbled blue cheese but before serving to add a outburst of flavour. Serve some at present and store the rest in the freezer for another meal. —Nancy Latulippe, Simcoe, Ontario

Mushroom Asparagus Quiche

Loads of asparagus pieces add color and flavor to this hearty, creamy quiche. And its easy crescent scroll crust means y'all'll have dinner ready in a snap! —Sharon A. Fujita, Fontana, California

Turkey Portobello Bolognese

This sauce tastes better the longer it simmers, which allows the flavors to fully develop. In fact, it tastes best the 2d twenty-four hour period subsequently a dark in the refrigerator. Mangia! —Darrell Kau, Eugene, Oregon

Craven, Mushroom and Wild Rice Soup

I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This flossy chicken and wild rice soup has been office of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the twenty-four hours before. —Virginia Montmarquet, Riverside, California

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the crowd appeal of scrambled eggs but is a little more special, I turn to this dish. The Parmesan sauce is simple merely rich and delicious.—Deb Williams, Peoria, Arizona

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Every bit a child, I wouldn't swallow veggies. Every bit a parent, I endeavor to include them in creative ways. I'grand proud to say this eggplant sandwich is a hit with my son. —Macey Allen, Green Forest, Arkansas

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Coriander and cumin are zesty updates to the familiar stuffed mushrooms. The add-on of couscous makes them very filling and delicious. —Raymonde Bourgeois, Swastika, Ontario

Caramelized Mushroom and Onion Frittata

When I was young, my grandmother used to make me buttery sauteed mushrooms. Now I savour them in a hearty breakfast frittata. — Melissa D'Antonio, Poughkeepsie, New York

Salary and Fontina Stuffed Mushrooms

What's better than lots of salary and cheese in a mushroom cap? Yum! They'll exist a hit with your guests, too. —Tammy Rex, New Tripoli, Pennsylvania

Mushroom Palmiers

I found this recipe while working at a minor-boondocks museum in Westward Texas. It was the appetizer for a fundraiser a long, long fourth dimension ago, and it'south notwithstanding a huge hit at parties. Frozen puff pastry helps arrive like shooting fish in a barrel and impressive. The palmiers also freeze well. —Judy Lock, Panhandle, Texas

Portobello Pasta Bake

I ever plan to use this recipe right after Thanksgiving 24-hour interval. Leftover turkey never tasted so adept. — Preci D'Silva, Dubai

Ham Steaks with Gruyere, Bacon & Mushrooms

This meat-lover's breakfast has a big "wow" factor. It's one of my favorites because the Gruyere, salary and fresh mushrooms in the topping are a keen combination.—Lisa Speer, Palm Embankment, Florida

Broccoli-Mushroom Bubble Broil

I got bored with the same old breakfast casseroles I'd see at our monthly moms' meetings, so I decided to create something new. Judging by the reactions of the other moms, I think I have a winner. —Shannon Koene, Blacksburg, Virginia

Ricotta-Blimp Portobello Mushrooms

These mushrooms are rich and creamy and bright at the same time considering of the fresh herbs and tomato plant. I especially like to serve them with grilled asparagus. —Tre Balchowsky, Sausalito, California

Savory Roasted Carrots with Mushrooms

You'll demand only ten minutes to get these savory veggies ready for the oven. And so just stir them a few times during roasting, and you're washed. It's a busy cook's dream!—Pam Corder, Monroe, Louisiana

Creamy Eggs & Mushrooms Au Gratin

When I want a brunch recipe that has the oversupply appeal of scrambled eggs just is a little more special, I plough to this dish. The Parmesan sauce is simple simply rich and delicious.—Deb Williams, Peoria, Arizona

Hearty Portobello Linguine

If y'all love Mediterranean cuisine, you'll dearest this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. —Tre Balchowsky, Sausalito, California

Chicken Loaf with Mushroom Gravy

Effort a twist on traditional meat loaf with this chicken loaf that begins in the nutrient processor. Here, ketchup is replaced with an piece of cake mushroom sauce for a more upscale topping. —Keri Schofield Lawson, Brea, California

Pickled Mushrooms for a Crowd

Serve tangy pickled mushrooms alongside a steak, as an appetizer with toothpicks, in a salad or as part of an antipasto platter. Withal y'all present them, you tin't go wrong! —John Levezow, Eagan, Minnesota

Portobello Mushrooms Florentine

A fun and surprisingly hearty breakfast dish packed with flavor and richness. —Sara Morris, Laguna Beach, California

Artichoke Mushroom Lasagna

Artichokes and infant portobellos add delightful flavor and depth to this impressive dish. —Bonnie Jost, Manitowoc, Wisconsin

Sausage & Mushroom Stuffed Squash

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Fried Mushrooms Marinara

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Goat Cheese Mushrooms

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Zucchini Mushroom Bake

Just a 10-minute prep dresses up my garden-fresh zucchini, calculation mushrooms, onion, cheddar and a sprinkle of basil. —Jacquelyn Smith, Carmel, Maine

Parmesan Mushroom Tartlets

My easy tartlets loaded with a cheesy mushroom filling take advantage of refrigerated crescent ringlet dough. I call back they're all-time warm from the oven with a sprinkling of light-green onion.—Betsy King, Duluth, Minnesota

Mushroom-Gruyere Scalloped Potatoes

When I started cooking, the only mushrooms I used were the push button variety. Now I love experimenting with different types. This recipe is so filling, it tin can be served every bit a meatless entree. —Nadine Mesch, Mountain Healthy, Ohio

Fines Herbes & Mushroom Omelets Palatial

The subtle alloy of fine herbs doesn't overtake other flavors in these omelets—it enhances them. Garnish with actress herbs or shredded Asiago cheese for a special breakfast, lunch or dinner.—Lee Lockwood, Maybrook, New York

Portobello Beef Burgundy

Rely on the convenience of your tedious cooker for a meal that boasts all the hearty, stick-to-your-ribs goodness your family craves. These tender cubes of beefiness—loaded with a fantastic mushroom season and draped in a rich, burgundy sauce—are sure to have your guests asking for seconds of this potluck pleaser! —Melissa Galinat, Lakeland, Florida

Pickled Mushrooms with Garlic

I'm always asked to bring these tempting tidbits to vacation gatherings. Like shooting fish in a barrel to make ahead and transport, they're something to gloat on a festive relish tray. —Joyce Anderson, Chico, California

Grilled Steak and Portobello Stacks

You don't need a special panini maker for these bistro-way sandwiches. They make accept some time to prepare, but information technology'south well worth information technology! —Judy Murphy, Coeur d' Alene, Idaho

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Source: https://www.tasteofhome.com/article/chanterelle-mushrooms/

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