GOLD CHANTERELLE

Cantharellus cibarius


   Also known as the Girolle, these mushrooms are funnel shaped and can be found growing among conifers and oak trees mid-summer to early winter. The scent is similar to an apricot and the taste is aromatic. Very popular in Europe, the chanterelle is paired well with eggs, poultry or seafood. They are similar to black trumpets, yellowfoot chanterelle and white chanterelle. Chanterelle comes from the Greek word kantharos meaning drinking vessel which comes from the modern Latin word cantharellus which means small goblet.   

   The season for Chanterelles is August through December. Early in the season Chanterelles are cute and petite and as the season progresses they tend to grow larger and the caps open up and flare out in a trumpet shape. The taste remains very much the same throughout the season. The shelf life on these wild mushrooms is usually around a week and gold chanterelles can be kept frozen for 3 weeks. Make sure they are kept cool with a damp paper towel over them. If the ends are very frayed it usually means they have dried out a bit and some of the taste has dissipated. To prepare, wipe them clean.



Chanterelle Ragout - from The Micophile, recipe from the Noble Rot Restaurant, OR
2 pounds chanterelle mushrooms, cleaned and diced
3 T olive oil
Salt and pepper
2 strips of bacon, cut in small dice
6 shallots, cut in small dice
1 T chopped fresh thyme leaves (or 1 tsp dried)
1 cup dry red wine
2 T sherry vinegar
2 cups veal stock (or 4 cups Swanson's low sodium chicken broth, simmered until reduced to 2 cups)
2 T butter
Chopped fresh chives (optional)
Preheat oven to 450 degrees. Toss mushrooms with olive oil and a little salt and pepper. Spread the mushrooms on a sheet pan and roast for 15 minutes. In a large skillet, saute the bacon and shallots with the thyme until everything is golden brown, 10 to 15 minutes. Add the wine and vinegar to the shallot mixture and reduce over medium heat to a syrupy consistency. Stir in the stock and simmer until reduced by half. Finely chop a third of the mushrooms and stir them into the broth mixture. Cook for 4 minutes, then turn off the heat and fold in the remaining whole mushrooms. At this point, the mixture can be cooled, covered and refrigerated for up to one week, if desired. To serve, swirl the butter into the hot ragout and adjust the seasoning with salt and pepper and some chopped chives, if desired. Serves 6 to 8.

Baked Fresh Cheese with Chanterelles and Heirloom Tomato Coulis - from Spring 2003, Mushroom the Journal
For the cheese:

12 oz. fresh cheese such as goat, ricotta or Mexican queso freso divided into 4 portions
one-and one-half teaspoons minced mixed fresh herbs (thyme, marjoram, sage)
For the mushrooms:
Extra virgin olive oil
One-half pound chanterelles, cleaned and torn
2 cloves garlic, minced
Saute the garlic in about 2 tablespoons of olive oil until it just becomes fragrant and opaque looking. Remove from the heat and toss with the chanterelles. Set aside. Arrange the cheese slices in a shallow glass or ceramic baking dish. Sprinkle the minced herbs onto the cheese wedges, and press them into the surface. Lightly drizzle some oil onto the cheese. Scatter the mushroom-garlic-olive oil mixture around the cheese portions. Bake in a 400º oven for about 20 minutes (check after 15 minutes to make sure that the mushrooms are not drying out). Remove the baking dish from the oven and allow the cheese to come to room temperature. Using a spatula, remove each portion to one side of four large plates.
For the Vinaigrette:
One-quarter cup extra virgin olive oil
3 Tbsp balsamic vinegar
Salt and freshly ground black pepper to taste
To assemble:
One and one-half cups diced fresh heirloom tomatoes
Sea salt and fresh ground pepper to taste
Balsamic vinegar

Combine tomatoes with the chanterelle, garlic and olive oil from the baking pan. Season to taste with salt and pepper and a small amount of balsamic vinegar. Put a small amount of the tomato mushroom mixture onto the cheese portions: do not cover the entire surface. Divide the rest of the mixture and put around cheese slices.
Toss part of the vinaigrette with the salad greens, taste and add only enough to lightly coat the greens. Divide the greens amongst the plates, arranging them in a mound next to the cheese. Serve immediately.

Rice Noodles with Chanterelles - from Spring 2003, Mushroom the Journal
8 oz. medium-wide rice noodles (chow fun)
1 pound Chanterelles
Peanut oil
Oyster sauce (may substitute Chinese vegetarian mushroom sauce)
1 bunch green onions cut in 2-inch pieces
2 tsp. low-sodium soy sauce
1 tsp. toasted sesame oil

Clean and tear the chanterelles into medium-large pieces. Soak the rice noodles in warm water until softened. Drain and toss with a small amount of soy sauce and a teaspoon of peanut oil to prevent sticking.
Heat a wok or skillet on high heat and add a small amount of peanut oil to the pan. Add the chanterelles and cook until the mushrooms are lightly cooked and have given up their juice. Remove the mushrooms to a bowl with a slotted spoon and set aside. Drain off juice into another bowl and reserve. Wipe out the wok and return to fire.
Put a small amount of peanut oil into the hot wok. Add the noodles and mushroom liquid to the pan. If your mushrooms have given up a very small amount of liquid, you may need to add a small amount of chicken or vegetable stock as well. Partly cook the noodles, occasionally stirring to prevent the noodles from sticking. Add the mushrooms and cook until the noodles have softened and become translucent; add the green onions and stir for a few moments until they are warmed. Finish with the toasted sesame oil and oyster sauce to taste. This recipe is also excellent made with oyster mushrooms. Larry Stickney's Chanterelle Sorbet
Heat 1 quart of water to boil. Add one cup sugar and stir well. Cool thoroughly to quicken the icing time. Puree 1 pound prime chanterelles in the food processor. Add to the simple syrup. Add 1 tablespoon of fresh lemon juice, and stir well. Place in an ice-cream freezer and proceed according to directions.

Carlo Gislimberti's Chanterelle Sorbet
4 cups water
2 cups sugar
1 cup pureed chanterelles
1 Tbsp. lemon juice
Make a simple syrup by mixing water and sugar in a sauce pan. Bring to a boil and cook for 5 minutes. Let it cool. Blend syrup with chanterelles and lemon juice in a blender and then pour into an ice cream maker and mix until it thickens into sorbet.

Leon's Hot Chanterelle "Parfait"
For the syrup:
Take equal parts sugar and water, in sufficient quantity to cover your chanterelles. In a heavy sauce pan, over medium heat, bring the water and sugar to a rolling boil. Leon recommends wearing goggles if you don't wear glasses when making the syrup: it may splatter. For the chanterelles: Add the chanterelles to the boiling syrup, and cook them until they are just tender. To assemble: Remove the chanterelles from the syrup and fold them into cold sour cream, like strawberries. Serve immediately for best result.

Bay Scallops and Gold Chanterelles
Serves 4
8 oz. chanterelles
8 oz. Bay scallops, cut in half
3 T butter (unsalted)
2 shallots, diced
3 T fresh tomato (seed if desired)
4 oz. sorrel
Salt & Pepper to taste
2 T chopped chervil

Saute the chants and shallots in the butter until tender. Add the scallops and saute for 1-2 minutes. Add sorrel, tomatoes stirring often. As a sauce forms, turn off the heat, let set and serve.

Chanterelle stuffed buttons
Appetizer serves 4-6
4 oz. fresh (or 1 oz. rehydrated Gold Chanterelles)
8 oz. white button mushrooms
4 sea scallops
1 small scallion (or onion)
2 cloves fresh garlic
salt and pepper to taste
olive oil

Chop up all ingredients and saute the scallops in small amount of olive oil until done. Add garlic, scallions, and chanterelles. Cook about 2 minutes and stuff into buttons. Cook button mushrooms on 350 for 15 minutes. Serve immediately.

Wild Chanterelles with Red Pepper Puree and Halibut
Serves 4
Sauce:
2 large red peppers
3 Tbsp. lemon juice (fresh)
1/4 tsp. salt

2 Tbsp. olive oil
1/2 small white onion
5-6 oz. fresh Chanterelles, sliced
4 pieces, 6 oz. each fresh Halibut

Roast the peppers on 350 for 10 to 15 minutes. Cool (in paper bag) and remove skin. Remove seeds and stem. Puree with salt and lemon juice. Saute onion in olive oil and add Chanterelles. Simmer for 10 minutes. Bake or grill Halibut (350 for 15 minutes, add fresh lemon slices.) Serve with pepper sauce and Chanterelles.

Simply Sauteed Gold Chanterelles
Appetizer serves 3-5
2 Tbsp. butter
1 tsp. ginger
1 lb. Gold Chanterelles
Salt, sugar and soy sauce to taste
1 tsp. cornstarch mixed with 1 Tbsp. water

Saute chanterelles in ginger and butter for 5 minutes. Cook down. Season to taste. A nice accompaniment with the mushrooms are fresh ramps.


[ Home | About Us | Products | Distributors | Mushroom Facts | Wilds & Poisoning | Folklore | Recipes | Español | Mushrooms & Medicine | Farmers' Market | Contact Us ]