Chanterelle Mushroom Recipes
CHANTERELLE MUSHROOM TARTLETS
We picked some wild mushrooms and I wanted to use them in an appetizer. Not finding what I was looking for, I looked at some recipes for other types of mushrooms. This recipe "borrows" heavily from Bergy's recipe 16123. Since chanterelles are more strongly flavoured than button mushrooms, I added some other stronger flavours to match (and to be honest I used what I had on hand!) So thank you to Bergy!
Provided by Paja9203
Categories Vegetable
Time 40m
Yield 24 appetizers
Number Of Ingredients 12
Steps:
- Heat the half the butter or margarine and the corn oil in a large skillet. It needs to be super hot.
- Add the half the mushrooms and half the onion. Saute until browned. (If your mushrooms are wet, even with the very high temperature, they may release liquid. If this happens, continue to cook until the liquid evaporated and mushrooms brown a little.
- Cook the second half of mushrooms and onions in the other half of butter and oil.
- Beat the egg slightly and add some of the hot mixture to it.
- Add the egg mixture to the skillet along with the cheese, thyme, and the parsley.
- Cook about one minute longer and set aside.
- Cut the crusts off the bread and flatten each with a rolling pin.
- Spread butter or margarine on one side of the slices of bread.
- Cut into quarters and put into mini-muffin trays, butter side down.
- Fill each with the mushroom filling.
- Top with a sprinkling of parmesan cheese.
- Bake at 350 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 66.7, Fat 4.7, SaturatedFat 2.7, Cholesterol 20.4, Sodium 98.7, Carbohydrate 3.8, Fiber 0.6, Sugar 0.6, Protein 2.7
CHANTERELLE MUSHROOM BURGERS
Make and share this Chanterelle Mushroom Burgers recipe from Food.com.
Provided by JelsMom
Categories Meat
Time 21m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 T margarine & 1 T oil in large skillet over medium-low flame.
- Add onions and cook 18 minutes, stirring often, until limp and deeply colored. Transfer onions to small bowl.
- Wipe out skillet, add remaining butter and olive oil and heat over medium-high.
- Cook mushrooms in oil mixture 5 minutes. Strin in rosemanry, salt, & pepper, then cook 5 minutes more until mushrooms are tender.
- Stir in mustard and half & half; cook, stirring often, until thickened into sauce. Add onions.
- Season meat with more salt and pepper.
- Form into six large, 1-inch-thick patties. Heat large, cast iron skillet over medium-high flame for several minutes.
- Pan-grill to desired doneness, 4-6 minutes per side.
- Split buns in half and lightly toast. Serve burgers, topped with mushroom sauce, on toasted buns with dijon mustard.
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