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Wild Chanterelle Mushroom Recipes
Gold in the Mold: Wild Chanterelle mushrooms can be found throughout the foothills. They are so distinctive with their bright gold color and wavy fluted edges. Their scent is wonderfully wholesome. Beautiful to look at; delicious to eat!

WARNING:
Never, ever eat wild mushrooms without having them positively identified by an expert. There are at least two types of toxic mushrooms similar to the chanterelle. Do not take any chances. A single mistake could be your last.
Chanterelle Croissants (pdf)
2 tbsp. unsalted butter (regular is fine too)
1 1/4 C fresh chanterelles
      trimmed and sliced
4 tbsp. heavy cream
1 tbsp. medium sherry or madeira
salt & freshly ground black pepper
1 pkg. quick-bake croissants
1 egg, beaten

1) Preheat oven as directed on package of croissants. Melt butter in saucepan, add the chanterelles and saute gently for 3-4 minutes to soften without letting them color. Add the cream and sherry, increase the heat and allow the moisture to evaporate. Season to taste and cool.

2) Lay croissant dough shapes out on floured surface. Place a small spoonful of the mixture at the wide end of each triangle. Brush the pointed end of each triangle with beaten egg and roll up, enclosing the filling.

3) Arrange the croissants on a baking sheet, brush with a little more beaten egg and bake in the oven according to instructions on the package. Serve warm. Note: A like amount of cubed zucchini and summer squash can be used as a substitute for the chanterelles.

Chanterelles & Chicken (pdf)
1 lb. Chicken, cut into cubes
1 tsp. fresh chopped thyme
Salt & pepper to taste
Olive oil as needed
3 Tbsp. brandy
2 Large minced garlic cloves
2 Bay leaves
1/2 Cup white wine
1 Cup chicken broth
1 Cup whipping cream
1 lb. Chanterelles
Butter as needed
1 Tsp. chopped parsley

Saute cubed chicken in hot olive oil until golden brown. Remove from pan, pour off oil. Return chicken to pan, set burner to medium heat. Add brandy -- STAND BACK and ignite. (If using a gas range, quickly move pan back and forth and brandy will ignite. If using an electric range, stand safe distance away, toss match into pan. Don't forget to remove matchstick afterwards.) After flames die down, add garlic bay leaves, wine, stock and cream. Simmer covered for 1 hour. While chicken simmers, saute chanterelles in butter and add to chicken for the last 10 minutes cooking. Serve over noodles or rice. Serves 4.

 

Beef Stroganoff with a
Chanterelle Parsley Cream (pdf)
1 lb. Fillet, rump or sirloin steak
Salt & freshly ground black pepper
2 Tbsp. Olive oil
3 Tbsp. Brandy
2 Shallots, finely chopped
2 1/2 Cups sliced Chanterelles
2/3 Cup Beef stock
5 Tbsp. Sour cream
1 Tsp. Dijon mustard
1/2 Sweet Gherkin pickle, chopped
3 Tbsp. Chopped fresh parsley

1) Season steak with salt and pepper, heat half the oil in pan and cook for 2 minutes. Transfer meat to a plate.

2) Place pan over moderately high heat and brown pan sediment. Stand back from pan, add the brandy, tilt towards the flame (or toss match in to ignite) and burn off the liquor vapor. Pour these juices over the meat. Cover and keep warm.

3) Wipe pan clean, heat remaining oil and lightly brown the shallots. Add the mushrooms and fry gently for 3-4 minutes to soften.

4) Add the beef stock and simmer for a few minutes and then add the sour cream, mustard and gherkin together witht he steak and its juices. Simmer briefly, season to taste and stir in the chopped parsley. Serve with buttered noodles dressed with poppy seeds.
Leek & Chanterelle Tart (PDF)
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