"Chanties" with Wild Ginger.

We hope you enjoy one or more of our favorite ways to prepare these special native fungi. In general you can enjoy Chanterelles any way you would any other mushrooms. Send us your recipes for how you fixed them!

Chanterelle Tips & Techniques: (1) Keep fresh Chanterelles dry and refrigerated until using. The recycled plastic clamshells we sent them in are perfect because they are vented and allow them to breathe. Alternatively you can put them in paper bags, just don't wrap them in plastic wrap or seal them up in a non-vented container. (2) If you want to save some for later you can easily dehydrate by leaving them open in the fridge for a few days then freeze, or saute them and freeze in small zip bags. (3) Clean the Chanterelles by lightly brushing any sand or "debris d' woods" with a soft cloth or brush. We keep a toothbrush in the kitchen for things like this. Stubborn dirt can be cut off with a paring knife. You can wash the mushrooms but only do so just before preparing. (4) Keep additional ingredients and seasonings light with Chanterelles so that their delicate flavor is not overpowered.

Simple Saute: One the easiest ways to enjoy a special ingredient is to highlight it for an appetizer or canape. Clean, trim and slice Chanterelles thinly. Saute in Butter with a touch of fresh crushed Garlic and a little salt and pepper until just tender. Serve on toasted crusty bread with chilled white or rose wine.
Easy Peasy Pasta: Similar to Carbonara, sure to please! Prepare Pasta of your choice and saute Chanterelles as directed above. Mix together in a small bowl 2 Egg Yolks and 1 cup Heavy Cream, add chopped fresh Herbs. When Pasta is ready stir in the Chanterelles and the Egg/Cream mixture, stir to combine and serve immediately. The heat from the Pasta and Mushrooms will cook the Egg Yolks in the sauce. You could also add some Bacon or chopped Prosciutto to this dish if you feel the need!
Baked Eggs with Mushrooms: A classic French country comfort dish if there ever was one! Liberally Butter individual ramekins for each person you are serving. Saute the Chanterelles as directed in the recipe above. Spoon Mushrooms into each dish, you want enough to cover the bottom. Pour 1/2 cup Heavy Cream over the mushrooms in each dish. Bake for 10 minutes in a 350 degree oven. Crack an Egg into a small bowl to check for egg shells, etc., and gently pour one Egg into the hot cream in each dish. Sprinkle with grated Cheese of your choice, salt and pepper. Bake for another 5-10 minutes or until Egg is just set up. Serve with crusty buttered bread.
Quick Pickled Chanterelles: OK not all of the recipes are laden with Butter and Cream! These are lovely for a salad, chopped and added to egg salad or to accompany cheeses and meats. Trim, clean and cut 1 pint of Chanterelles into similar sized pieces (you can leave small ones whole). Cook dry mushrooms in a medium-hot skillet or saucepan with no oil or butter added (you want to get any liquid cooked out of them). Add 2 teaspoons salt, continue to stir as the salt releases any additional moisture, for about 5 minutes. Add 1.5 cups Apple Cider Vinegar, 1/4 cup water, 2 Tablespoons Sugar, 2 teaspoons pepper, fresh or dried Herbs of your choice and a Tablespoon of whole Peppercorns (we like to use the pretty pink ones for something like this). Bring the mixture up to a boil then simmer on medium-low for 5 minutes. Pack the Mushrooms and brine they are cooked in into a canning jar, seal and refrigerate. They can be used in 24 hours or up to 6 months. (Note: this method is not for shelf-stable canning so keep them in the fridge!)