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A basket of Chanterelle recipes

 

Chanterelles (also known as girolles) are an elegant funnel-shaped wild mushroom with a distinctive yellow colour and an aroma often described as reminscent of apricot. Here are just a few of their myriad culinary uses.
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12 recipes
269 cal
Grouse on Toast with Girolles

The Chef Book

Mark Hix

377 cal
Venison Escalope with Chestnuts and Chanterelles

The Simple Art of Marrying Food and Wine

Malcolm Gluck and Mark Hix

Tartar with Chanterelles

Recipes from Ukraine

Yurii Pryiemskyi

760 cal
Lamb’s Sweetbreads with Runner Beans, Bacon and Mushrooms

Hix Oyster & Chop House

Mark Hix

Rabbit, girolle & tarragon pie with garden peas

Glorious Game

Calum Franklin

511 cal
Fillet of Sea Trout with Crushed Peas and Girolles

British Seasonal Food

Mark Hix

617 cal
Whipped Potatoes with Chanterelles

British Seasonal Food

Mark Hix

492 cal
Puy Lentils with Chanterelles and Bacon

What to Eat Now (Autumn & Winter)

Valentine Warner

205 cal
Broad Bean, Pea and Girolle Salad

Hix Oyster & Chop House

Mark Hix

273 cal
Chanterelle, black truffle and chestnut soup

The Mushroom Cookbook

Liz O'Keefe and Michael Hyams

(1)

443 cal
Poached Egg and Chanterelle

Wild Food

Roger Phillips

432 cal
Baby Courgettes and Chanterelles with Basil

What to Eat Now (Spring & Summer)

Valentine Warner