The Top 10 Best Chanterelle Mushrooms Recipes You Need to Try This Summer

Every summer and fall, when chanterelle season hits its stride, I can’t help but feel a little thrill walking through the forest or our local farmer’s market. Golden chanterelles—those trumpet-shaped treasures with their fruity flavor, delicate texture, and golden color—are the ultimate prize for wild mushroom foragers and gourmet food lovers alike.

Whether you’re a seasoned mushroom hunter or you just scored a gorgeous batch from your local farmer’s market, I’ve rounded up my Top 10 Best Chanterelle Mushrooms Recipes to inspire your next meal. These are the recipes I turn to again and again when I want to highlight the complex flavor of fresh chanterelles in everything from cozy comfort food to elegant dinner party dishes. You won’t want to miss these must-try Chanterelle Mushrooms Recipes this season!

Oh, and if you’re new to cooking chanterelles, or just want to brush up on how to prep and store them properly, check out my post on The Health Benefits of Chanterelle Mushrooms. I dive into everything from cleaning dirty mushrooms to preserving excess chanterelles in an airtight container so they stay fresh longer.

Chanterelle Mushrooms Recipes You Must Try

Ready to get cooking? Let’s dive into 10 of the best chanterelle mushroom recipes that’ll have you wishing it was chanterelle season all year long.

1. Chanterelle Mushroom Fondue

Recipe: Chanterelle Mushroom Fondue

This gooey, creamy, savory recipe is one of my favorite ways to enjoy chanterelles. It’s rich and indulgent, made with heavy cream, dry white wine, and plenty of melty cheese (hello parmesan cheese!). Serve it with crusty bread or fresh vegetables for dipping.

A quick tip when cooking mushrooms for fondue: always sauté them over medium-high heat until golden brown to remove excess moisture. You don’t want too much water in the mix or you’ll miss out on the flavor of the mushrooms caramelizing at the bottom of the pan.

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2. Chanterelle Crab Corn Chowder

Recipe: Chanterelle Crab Corn Chowder

This is what I call next-level comfort food. The sweetness of corn and crab pairs beautifully with the fruity flavor of golden chanterelles. Add a splash of chicken broth or vegetable broth, a garlic clove or two, and a pinch of salt for seasoning magic.

Pro tip: sauté your fresh chanterelles in a large sauté pan with a little butter until they develop a golden color and start to smell nutty and rich—that’s when the magic happens.

3. Savory Chanterelle Mushroom Pancakes

Recipe: Savory Chanterelle Mushroom Pancakes

These are not your average pancakes. Packed with caramelized onions, sautéed chanterelles, and topped with a dollop of sour cream or crème fraîche, they’re perfect for brunch, lunch, or even a main dish for dinner.

I love using a little olive oil and butter to get that crispy edge on the pancakes. And don’t forget a dash of sea salt and black pepper before serving—it brings out the peppery flavor of the mushrooms.

4. Chanterelle Pizza with Herbs and Goat Cheese

Recipe: Chanterelle Pizza

Homemade pizza is a great way to showcase fresh wild mushrooms. This version combines fresh thyme, goat cheese, and golden chanterelles on a crispy crust.

Use a dry skillet to sauté your chanterelles with just a tablespoon of butter and some fresh parsley before topping the pizza. And for the best results, make sure your mushrooms are room temperature so they don’t steam on the pizza dough.

5. Summer Wild Mushroom Paella with Chanterelles

Recipe: Wild Mushroom Paella

This dish brings together some of my favorite forest finds: chanterelles, black trumpets, and porcini mushrooms. Arborio rice and chicken stock create a creamy base that soaks up every last drop of mushroom goodness.

The best way to avoid a mushy consistency? Don’t stir too much and let the bottom of the pan form that signature golden crust, or socarrat, that makes paella so irresistible.

6. Chanterelle Herb Biscuits with Pine Nuts

Recipe: Chanterelle Herb Biscuits

These fluffy, buttery biscuits with chopped chanterelles, pine nuts, and herbs are a great addition to any meal—especially soups or roasted chicken.

Be sure to sauté your chanterelles before folding them into the dough to remove excess dirt and moisture. A salad spinner lined with a paper towel works great for cleaning your mushrooms first!

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7. Cheese-Stuffed Zucchini Boats Topped with Chanterelles

Recipe: Zucchini Boats

This lighter main dish uses zucchini as the base and turns it into a cheesy, savory, and satisfying meal. A handful of golden chanterelles sautéed in hot butter really takes it over the top.

You’ll only need 5–10 minutes on medium heat to get the mushrooms just right. Don’t overcrowd your large frying pan, or they’ll steam instead of sauté.

8. Pressure Cooker Wild Mushroom Broth

Recipe: Wild Mushroom Broth

This broth is one of those pantry staples I like to keep frozen for risottos, soups, and sauces. It’s made with fresh mushrooms, including chanterelles and oyster mushrooms, and infused with aromatics like garlic, fresh thyme, and black pepper.

Store chanterelle mushrooms in a paper bag in the fridge to help preserve their delicate texture before adding them to this broth.

9. Wild Mushroom Seasoned Salt

Recipe: Wild Mushroom Seasoned Salt

If you’ve ever wondered what to do with excess chanterelles, this is your answer. Dry them in a low heat oven or dehydrator, then pulse in a food processor with kosher salt and dried herbs.

Use this salt to season roasted veggies, pasta dishes, or even sprinkle it on eggs for a burst of umami.

10. Chanterelle Mushroom Ice Cream

Recipe: Chanterelle Ice Cream

Yes, you read that right—ice cream. This might sound totally wild, but trust me, the earthy-sweet complexity of cantharellus cibarius makes for a truly unique frozen treat.

You’ll cook the mushrooms low and slow to draw out their flavor, then blend them into a creamy sauce with heavy cream and sugar. Serve it to adventurous foodies for a dessert they’ll never forget!

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How to Clean and Store Fresh Chanterelles

Now that you found chanterelle mushrooms (either store bought or wild foraged) and got them cleaned up. You’re probably wondering what is the best way to store chanterelle mushrooms? 

We think that keeping them in a breathable container, like a paper bag works best. You can also keep them in an uncovered bowl or in a container made specifically for storing vegetables. 

How long can you keep chanterelles will greatly depend on how fresh they were when you got them and how they were stored. In the best conditions, expect 3 weeks, on average Chanterelles will keep for a week in the refrigerator. 

Cleaning chanterelles can be a little tricky. You don’t want to wash them under running water, or they’ll soak up too much and get soggy. Instead, brush off excess dirt with a damp paper towel or use a salad spinner for a gentle rinse and spin.

Store chanterelle mushrooms in a paper bag in the fridge. Avoid airtight containers unless you’re freezing or dehydrating them—otherwise, they’ll get slimy.

For long-term storage, chanterelles can be sautéed and frozen, dehydrated, pickled or canned but the best way to preserve chanterelle mushrooms is by freeze drying to retain all the nutrition, flavor and texture for all wild mushrooms. 

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More Chanterelle Tips and FAQs

What’s the best way to cook chanterelles?

In a large skillet over medium-high heat with a little butter or olive oil. Let them get golden brown and slightly crispy on the edges. That’s where the flavor lives—right at the bottom of the pan!

How do you avoid a mushy consistency?

Don’t crowd the pan! Cook in batches if needed. Medium heat is your friend, and always let excess moisture cook off.

What do chanterelles taste like?

Chanterelles have a fruity flavor with a hint of peppery spice. They’re a little nutty, a little earthy, and totally delicious.

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External Resources

If you want to learn more about foraging, identifying, or cooking with chanterelles, I highly recommend:

• MushroomExpert.com – Great info on cantharellus cibarius and how to tell them apart from false chanterelles
• Forager Chef – Deep dives into cooking techniques
• North American Mycological Association (NAMA) – Learn how to safely forage edible mushrooms like chanterelles

Whether you’re a mushroom maniac or just dabbling with fresh chanterelles for the first time, I hope this roundup has you inspired to hit the kitchen—or the woods! Let me know which recipe becomes your new favorite way to enjoy these golden gems, and don’t forget to save this post for next year’s chanterelle season!