Chanterelle mushrooms encompass a number of different species that can be orange, yellow or white. They are funnel shaped and tend to grow in the wild. Chanterelle mushrooms taste almost nutty and peppery; a unique meaty or umami flavor. While you can certainly find these mushrooms fresh at specialty stores or farmers markets (or forage your own), they are most often sold dried.

Chanterelle mushrooms can be prepared a number of different ways. Fresh mushrooms can be lightly cooked in butter and herbs while dried versions should be soaked before cooking. This recipe will show you how to make chanterelle mushroom risotto from dried mushrooms.

Related: Next up, learn more about portobello mushrooms and enoki mushrooms.

Ingredients

• Dried chanterelle mushrooms
• White wine – Chardonnay or Pinot Grigio
• Chicken stock – or vegetable stock
• Shallot
• Garlic
• Butter
• Thyme
• Rosemary
• Arborio rice
• Parmesan cheese
• Half and half cream
• Salt and pepper

Directions

Begin by soaking the dried mushrooms in the wine and stock for 20 minutes. Then remove the mushrooms from the liquid, reserving the liquid to cook with.

Finely chop the shallot and mince the garlic. Cook the shallot in one tablespoon of butter over medium heat for 2-3 minutes. Then toss in the garlic, mushrooms, chopped thyme and rosemary and continue to cook for another 2-3 minutes. Remove the vegetables from the pot.

In the same pot, add the rest of the butter. Cook the rice in the butter for 2-3 minutes, stirring often, until it begins to look translucent. Now, begin to add the wine and stock mixture 1/2 cup or so at a time. Continue to cook and stir over medium heat. As the liquid absorbs into the rice, add more. After about 20 minutes, most of the liquid should be added and absorbed into the rice.

Add the vegetables back into the pot of risotto. Sprinkle in the cheese and pour in the cream. Turn the heat off but continue to stir so everything gets well incorporated and hot. Taste and season with salt and pepper as needed.

If you’d like to make this recipe vegetarian-friendly, use vegetable stock instead of chicken stock.

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