Easy Recipes for Fresh Chanterelles

Looking for easy recipes for fresh chanterelles? We’ve got a few easy ones to share!

What could be simpler and more delicious than Fresh Chanterelles with Roasted Garlic and honey?

Delectable on flatbreads, roasted eggplant slices, or tossed with pasta, the warm nutty flavor of chanterelles shines with easy preparations.

My brother foraged a heap of fresh Chanterelles this summer and was generous enough to share some of his bounty. We ate them every day with a different delicious but easy preparation. These mushrooms don’t need too much fuss, but can definitely hold their own with stronger flavors.

Sautéed with fresh garlic and tossed in pasta.

Gently wipe any visible dirt off the mushrooms with a damp cloth and allow the chanterelles to dry.
Roughly chop 2 cloves garlic.
Heat 1 Tablespoon each of butter and olive oil in a large pan over medium heat.
Sauté the chanterelles for 7-10 minutes until they release their juices and become soft.
Add the chopped garlic, a sprinkle of salt, and freshly cracked pepper.
Cook 2-3 more minutes, stirring occasionally. Don’t allow the garlic to burn or it will become bitter and ruin the precious chanterelles!
Toss with fresh cooked pasta and garnish with freshly grated parmesan cheese.

roasted chanterelles on top of roasted eggplant with chevre and honey — Nutty, earthy Chanterelles play well with bright and savory flavors like chevre, sun-dried tomatoes, capers, and olives. Tossed in a pasta or topped on eggplant or crostini, they make a delicious dish.

fresh, golden chanterelles on a baking tray ready for roasting — Beautiful chanterelles have a natural golden glow that darkens with roasting.

With roasted garlic, thyme, and honey.

Delicious on flatbreads or crostini, this makes a great appetizer and can be made ahead of time. Alternatively, you can allow guests to top their own crostini.

Preheat oven to 400ªF
Cut the top 1/3 of the garlic head off with a sharp knife.
Place in an oven safe dish and drizzle with olive oil. Cover with aluminum foil. Alternatively, you can just place the head of garlic in aluminum foil.
Place the garlic in the oven and roast for 30 minutes.
Place the chanterelles on a roasting pan, drizzle with olive oil. Sprinkle them with 1/2 teaspoon salt and 1/4 teaspoon dried thyme (or 3/4 teaspoon fresh thyme).
Place the pan in the oven with the garlic and cook for 15 minutes until golden.
Remove the garlic and mushrooms from the oven.
Squeeze the garlic cloves onto flatbreads or crostini and spread it around. Sprinkle with sea salt, top with the mushrooms and chèvre.
Drizzle with a touch of honey or balsamic glaze for sweetness before serving. Garnish with fresh parsley or thyme if desired.

On roasted eggplant with goat cheese and honey.

Adding other toppings like chopped olives, capers, parsley, or sun-dried tomatoes adds variety to this dish. Like mini-pizzas, the eggplant slices make a perfect base for the delicious flavors.