Chanterelle Mushroom Recipes

Chanterelle Mushroom Risotto

Ingredients:

• 1 cup chanterelle mushrooms, cleaned and sliced

• 1 cup Arborio rice

• 4 cups chicken or vegetable broth

• 1/4 cup grated Parmesan cheese

• 2 tbsp butter

• 1/4 cup chopped fresh parsley

• Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. Add the Arborio rice to the pot and stir it to coat it in the melted butter.

3. Pour 1 cup of the chicken or vegetable broth into the pot and stir the rice constantly until the broth has been absorbed.

4. Continue adding the broth to the pot, 1 cup at a time, stirring constantly and letting each cup of broth be absorbed before adding the next one.

5. After about 15-20 minutes of adding broth, the rice should be tender and creamy.

6. Add the sliced chanterelle mushrooms to the pot and stir them into the risotto.

7. Stir in the grated Parmesan cheese and chopped fresh parsley.

8. Season the risotto with salt and pepper to taste.

9. Serve hot as a comforting and flavorful meal.

Chanterelle Mushroom and Gruyere Tart

Ingredients:

• 1 cup chanterelle mushrooms, cleaned and chopped

• 1 pre-made pie crust

• 1 cup shredded Gruyere cheese

• 1/4 cup chopped fresh thyme

• 2 tbsp butter

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F.

2. Place the pre-made pie crust in a 9-inch tart pan.

3. Melt the butter in a large skillet over medium heat.

4. Add the chopped chanterelle mushrooms to the skillet and sauté for 5-6 minutes, or until they are browned and tender.

5. Spread the sautéed chanterelles evenly over the bottom of the pie crust.

6. Sprinkle the shredded Gruyere cheese over the chanterelles.

7. Sprinkle the chopped fresh thyme over the cheese.

8. Season the tart with salt and pepper to taste.

9. Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.

10. Remove the tart from the oven and let it cool for a few minutes.

11. Slice the tart into wedges and serve hot as a delicious and elegant appetizer or light meal.

Chanterelle Mushroom Frittata

Ingredients:

• 6 eggs

• 1/2 cup of milk

• 1 cup of sliced chanterelle mushrooms

• 1 small onion, diced

• 2 cloves of garlic, minced

• 1/2 cup of grated cheddar cheese

• 2 tablespoons of olive oil

• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, whisk the eggs and milk together until well combined. Set aside.

2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until fragrant.

3. Add the sliced chanterelle mushrooms to the skillet and cook until they are tender and lightly browned.

4. Pour the egg mixture over the mushrooms and onions in the skillet. Use a spatula to evenly distribute the mixture.

5. Cook the frittata for 5-7 minutes, or until the eggs are set and the bottom is lightly browned.

6. Sprinkle the grated cheddar cheese over the top of the frittata and place it under the broiler until the cheese is melted and bubbly.

7. Serve hot and enjoy!