I admit that I also like to return to these old recipes. Chanterelles in cream are standalone, significantly thicker, and creamier, with whole mushrooms, which differentiates it from chanterelle ...

Add the chanterelles, 2 ounces of butter, and 3.5 ounces of grated Parmesan. Season with salt and pepper. After 2-3 minutes, ...

Great with any mushroom you can find (crimini, white button, etc.), but excellent with some morels, porcinis, or chanterelles into the mix.

A number of inedible or poisonous mushroom varieties are easily mistaken for chanterelles. Ensure that all wild mushrooms you pick are positively identified before eating them. Clean chanterelles ...

On a plate, paint the bottom with pine nuts, and place warm chanterelles on top. Add the veal and sherry sauce to the mushrooms, and save half for the final step. Place one slice of comtè cheese ...

A recent stop by the West Hollywood Farmers’ Market had me jumping for joy as I stumbled upon foraged chanterelle mushrooms from the beloved L.A. Funghi booth. While they can be found growing ...

Scatter in the garlic, season with salt and pepper and fry briefly until the garlic is fragrant and cooked. Pour in a quarter ...

The best mushrooms are Girolle, Lambs Feet, Pieds Bleu, Chanterelle, and Oyster mushrooms. Sadly, today most of these mushrooms have lost their wild heritage and are now farmed. Use the best ...