Creamy, melted cheese and freshly foraged wild chanterelles, are the perfect combination. My Chanterelle Mushroom Fondue is a delicious appetizer or light meal for a warm summer evening!
What are Chanterelle Mushrooms?
Chanterelles (Cantharellus cibarius) are one the most well known wild mushrooms. They’re sought after by chefs and foodies due to their delicious flavor – in our home these are Ray’s favorite wild mushrooms that we forage for.
‘Chants’ range in color from yellow to deep orange, golden chanterelles are easy to spot in the summer forest floor. The cap is wavy and generally funnel shaped. Their ridges (they don’t have ‘gills’) appear as wrinkles that are wavy with blunt edges and run down the stem and are the same color as the rest of the chanterelle. Chanterelles also have a distinct fruity apricot-like aroma.
It’s common to pick several baskets full of chanterelle’s in a good season. They will range in size from 1/2 inch button chants to large 4 inch vases.
When it comes to poisonous look-a-likes, be mindful to not excitedly confuse chanterelle with Jack O’ Lantern mushrooms. They are poisonous but not known to be lethal (aka belly-ache and lots of bathroom time). The Jack O’ Lantern usually grows in clumps on wood (not from soil like chanterelles) and has true gills. (see below for Jack photo)
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This Chanterelle Mushroom Fondue is so easy to make (especially when you are new to cooking with chants and need a guaranteed delicious recipe).
And it looks amazing served in a rustic cast iron mini skillet, don’t you think???!
My mouth is watering just looking at these photos, yours too?? I’m sincerely contemplating making another batch of my Chanterelle Mushroom Fondue for lunch today…
Looking for more delicious ways to enjoy Chanterelle Mushrooms?? Here’s a few of my favorites:
- Cheese Stuffed Zucchini Boats topped with Chanterelle Mushrooms
- Summer Wild Mushroom Paella with Chanterelles and Black Trumpets
- Chanterelle Crab Corn Chowder
- Chanterelle Herb Biscuits with Pine Nuts
- Pressure Cooker Wild Mushroom Broth
- Wild Mushroom Seasoned Salt
- Savory Chanterelle Mushrooms Pancakes
Chanterelle Mushroom Baked Fondue
- 2 tablespoons Organic Grass-Fed Butter or Ghee
- 1 to 2 cups Chanterelle Mushrooms cleaned & coarsely chopped
- 1 medium shallot finely chopped
- 1/4 cup dry white white
- 2 sprigs fresh thyme chopped
- 1/2 cup Heavy Cream, A2 Pasture Raised + more as needed to thin
- 6 ounces Cream Cheese (organic, cultured)
- 6 ounces gruyere cheese shredded
- 1/4 cup parmesan cheese grated
- french bread lightly toasted
- In a large skillet over medium heat, saute chanterelles and shallots in butter until soft, about 5 minutes.
- *Reserve small whole mushrooms for garnish, if desired* ** For a smoother fondue, transfer cooked mushroom/onions to your food processor and pulse to finely chop, then place back in the skillet **
- Add wine and fresh thyme, increase heat to medium/high to a simmer. Allow to cook until nearly all the liquid is evaporated.
- Remove thyme
- Add heavy cream and cream cheese, stir while melting.
- Add shredded cheese and continue stirring until smooth.
- Fonude can be served immediately or topped with additional cheese, reserved cooked mushrooms and broiled to lightly brown.