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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.
Grouse on Toast with Girolles

The Chef Book

Mark Hix

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

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

Fillet of Sea Trout with Crushed Peas and Girolles

British Seasonal Food

Mark Hix

Whipped Potatoes with Chanterelles

British Seasonal Food

Mark Hix

Puy Lentils with Chanterelles and Bacon

What to Eat Now (Autumn & Winter)

Valentine Warner

Broad Bean, Pea and Girolle Salad

Hix Oyster & Chop House

Mark Hix

Chanterelle, black truffle and chestnut soup

The Mushroom Cookbook

Michael Hyams and Liz O'Keefe

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Poached Egg and Chanterelle

Wild Food

Roger Phillips

Baby Courgettes and Chanterelles with Basil

What to Eat Now (Spring & Summer)

Valentine Warner