Autumn carries a scent of pumpkin spice and cozy meals, and mushrooms take their place in the season’s menu. Wild fungi grow in forests across Spain and the countryside of Canada and the United States, offering chanterelles, morels and a variety of mushrooms that suit every palate.
Mushrooms shine as a main dish or as a savory side. They also provide a popular plant-based option, thanks to their meat-like texture in many preparations, which makes them a solid substitute for those who avoid animal products.
The possibilities are endless. This collection shares three straightforward recipes that showcase chanterelles and other fungi, with the idea that chanterelles can be swapped for similar mushrooms if needed.
Scrambled Mushrooms
Sauteed chanterelles make a simple, satisfying dish that can be plated as a hearty breakfast or a light evening meal. The mushrooms are rinsed, cleaned and cooked with a few pantry staples to preserve their delicate flavor.
Ingredients
- 8 large chanterelles
- 4 eggs
- 2 garlic cloves
- Fresh parsley
- Three slices of ham
- Salt and pepper
Instructions
- Begin by cleaning the chanterelles. Use a mushroom brush to remove dirt, trim the stems, and brush once more with a damp cloth.
- Slice the chanterelles and sauté with garlic and parsley. Season with salt and pepper.
- Meanwhile, whisk the eggs and pour them into the pan on low heat to avoid overcooking.
- Stir continuously until the eggs are softly set. In a separate pan, fry the ham slices until crisp and ready to top the scramble.
- Plate with a sprinkling of fresh parsley for a bright finish.
Boiled Meat with Chanterelles
Veal stew with chanterelles blends robust meat with the earthy aroma of mushrooms. This comforting dish starts on the stove and finishes with a simmer that lets all flavors mingle.
Ingredients
- 400 grams beef, cut for boiling
- 250 grams chanterelles
- Onion
- Green pepper
- Carrot
- One clove garlic
- Two tablespoons tomato sauce
- A glass white wine
- A glass broth
- Salt and pepper
Instructions
- Cut the beef into medium squares and brown in oil in a heavy pan.
- Chop onion, garlic, green pepper and carrot into small pieces and add to the meat until they gain color.
- Stir in the tomato sauce, then add white wine and let the alcohol evaporate. Reduce heat and add the broth.
- Bring to a boil and then lower to a simmer for at least one hour. Prepare the chanterelles by cleaning and chopping as in the first recipe.
- After an hour, sauté the chanterelles in a separate pan with oil for about five minutes and fold them into the stew. Let the mixture rest off the heat for fifteen minutes before serving.
Zucchini Stuffed with Chanterelle
Stuffed zucchini provides a savory, creamy finish that centers chanterelles in a comforting dish. The filling combines the mushrooms with a light bechamel and grated cheese for a golden, bubbling top.
Ingredients
- Two large zucchini
- 500 grams chanterelles
- 100 grams butter
- 100 grams flour
- 600 milliliters milk
- Grated cheese
- Nutmeg, salt and pepper
Instructions
- Slice the zucchini lengthwise, scoop out the centers to create boats, season with salt and pepper, and bake at 180 C for about 45 minutes until tender.
- Remove from the oven and drain excess moisture before mixing with the filling. Prepare the chanterelles by cleaning and chopping as in earlier recipes.
- Make a bechamel by melting butter, whisking in flour, and gradually adding milk until smooth. Season with nutmeg and salt.
- Fold the chanterelles and zucchini into the bechamel and spoon the mixture back into the zucchini boats. Top with grated cheese and bake until the cheese melts and turns golden.