Wonderfully warming wild mushroom soup. Very easy to make and a fantastic winter lunch when served with some fresh crusty granary bread. Yum

Buttery Chanterelle Mushrooms on Sourdough Toast with Shaved Parmesan

Chanterelles are in season now and they are great for mushroom risotto. Chicken stock, white whine, dried porcini and fresh chanterelles.

Perfect autumn chanterelle risotto with herbs.

Chanterelle Mushrooms with Lump Crab meat, summer fresh corn, and potatoes all in delicious creamy broth.

Chanterelle Herb Biscuits with Pine Nuts

Savory Chanterelle Mushroom Pancakes – Made with Chanterelles, Chives, Cheese and Italian Flour.

Oven-roasted tomatoes & chanterelle mushrooms, garlic scape pesto with walnuts & Parmesan, fresh feta & toasted pine nuts.

Casarecce with pancetta, chanterelle, and nasturtium

I would like to share with you this petite chanterelle quiche with wild herb salad and beautiful brambles.

We took the magic of chanterelles, a few herbs and created these simply perfect stuffed sweet potatoes.

Pheasant chanterelle pot pie: A buttery flaky pie crust filled with savory pheasant, chanterelle mushrooms, potatoes, onions, lima beans.

A most aromatic and delicious omelet with chanterelles, thyme and rosemary: a healthy and quick way of enjoying wild mushrooms.

Creamy, hearty soup with flavours from the Scandinavian forrest. Chanterelle, thyme, and cream to keep you warm during autumn.

Crostini is topped with creamy ricotta, fresh chanterelle mushrooms cooked in garlic and thyme & drizzled with honey – an easy app!

beef stew made in the slow cooker, finished with chanterelle mushrooms to add a touch of elegance to this delicious rustic fare.

Japanese silken tofu with soy pickled mushrooms and sesame kale. Serve with soba for light, healthy, and well-balanced meal. Vegan gf

This chanterelle, porcini, hazelnut and green herb pesto pappardelle is a celebration of autumn.

Peppery, woodsy, flowery chanterelle butter made vegan with canola oil (in Polish and English)

Wild mushrooms pickled in sweet-savory marinade inspired by Momofuku. Great addition to Asian style noodles, salads, and sandwiches! Vegan

A mix of chanterelle, shiitake, portabella and oyster mushrooms, sautéed in butter with just a little watercress for flavor and garnish

It’s chanterelle season and what would be a better way to celebrate that than with vegan Chanterelle Pitas?