Top Rated Chanterelle Recipes

Potato Gnocchi with Chanterelles, Arugula and Tomato
Like gnudi, gnocchi are dumplings. But potatoes are the primary ingredient instead of cheese and eggs. They are delicious when served with spinach wilted in oil with a touch of minced garlic and topped with freshly grated Parmesan cheese. This version includes chanterelles, which elevate any dish in my book.This recipe is courtesy of Heartland: Farm-Forward Dishes from the Great Midwest cookbook by Lenny Russo and Burgess Lea Press.
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wild mushroom pizza
The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.Photo and recipe courtesy of Epicurious.
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This is a delicious fall pizza that's elevated by the use of woodsy chanterelle mushrooms and nutty Gruyère cheese. Click here to see 15 Better Than Takeout Pizza Recipes
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I Can’t Believe It’s Mushroom Risotto!
Um, wait. Risotto on a sheet pan? Uh, yeah! The oven’s heat is very gentle, meaning you don’t have to stir the rice constantly (as you do when making it on the stovetop) since there is such a small chance of scorching the risotto; essentially all you need to do is add liquid and stir every 5 minutes or so. Plus you free up precious stovetop space for other pursuits, whatever those may be. Sheet pan risotto is only as delicious as your broth is—make your own (page 112) or buy the best quality broth you can find. —Raquel Pelzel, author of Sheet Pan Suppers Meatless25 Rice Dishes That Will Make You Forget Potatoes
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I discovered freekeh during a time in my cooking career when I was searching for new grains to work with. I love the roasted green wheat’s earthy, smoky flavor and ability to act like farro in a grain salad or like rice in risotto-type dishes. Here, I serve the toothsome grain in a late-summer salad with crisp green beans and chanterelles cooked in brandy and butter. The full-flavored huckleberry vinaigrette ties everything together with a hint of sweetness. (You can substitute blueberries if you can’t find huckleberries.) You will have leftover vinaigrette; use it to punch up everyday green salads or spoon it over grilled chicken or pork. — Adam SappingtonRecipes and Photos from HEARTLANDIA by Adam and Jackie Sappington. Copyright © 2015 by Adam Sappington and Jackie Sappington. Photography © 2015 by John Valls. Used by permission of Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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Heirloom Squash Risotto
With so many recipes for risotto out there, it’s difficult to be original. Well, here’s one that’s as beautiful as it is delicious. The earthiness of chanterelle mushrooms contrasts with the sweetness of the squash, and a touch of brown butter at the end adds just the right amount of richness.
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In paella, the focus is rice cooked in an intense stock, with meat adding flavor, but meat has taken over and often the paella emerges with the meat cooked perfectly but the rice overcooked and mushy. Dirt Candy's paella focuses on cooking the bomba rice perfectly, and we use a toasted rice crisp to get the sweetness of socarrat into the dish.    Click here to read the full story on Dirt Candy: A Cookbook. 
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Shallots sautéed in butter and freshly grated Parmesan cheese combine with a rustic medley of mushrooms for a satisfying vegetarian entrée. Serve with a light green salad.
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Bebber paired his dish, capesante salsa al tartufo Nero (Scallops with Black Truffle Sauce), with Luis Pato Vinhas Velhas white, noting at a dinner at Oceana, “White Portuguese wines are built for seafood.” Recipe courtesy of Executive Chef Massimo Bebber of Sirio Ristorante at The Pierre, New York City
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Farro with Chicken and Chanterelle Ragù
Farro's nutty flavor is accentuated when toasted lightly in olive oil, and it is the perfect match for the earthy, delicate flavors of chanterelle mushrooms in this elegant yet easy main dish. Serve with a simple arugula salad dressed with lemon juice and extra-virgin olive oil to start. Click here to see A Pasta Cookbook for All Seasons.
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Creamy Mushroom Risotto
This recipe borrows a trick from Thomas Keller, who mixes in softly beaten heavy whipping cream at the very end for a super luxurious risotto. Click here to see 'Shrooms: They're What's for Dinner Tonight.
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