Annette, they look wonderful. Its way too early for them here. We won't be finding chanterelles until Fall rains begin.

I don't really have a recipe for them. DH and his friends love them just sauteed in butter with a little salt and pepper. If I'm going to make them the main dish, I might add a bit of wine to the browned mushrooms, flat leaf parsley, garlic, squeeze of lemon and tossed with a little cooked pasta. Easy. If we have many, I'll freeze in bags after sauteing, then usually add them to the next soup I might make, or heat and serve with a steak.

Oh, wow, they look great! I agree witn morz8 when it comes to a simple saute in butter or with pasta. You could also use them for risotto.

I've made this mushroom lasagna (from Ina Garten) many times. You can really use any variety/combination of mushroom(s) you like. I've also cut the recipe in half and used an 8x8x2 pan. It's a little on the rich side but really tasty. Also nice with some roasted asparagus added.

Portobello Mushroom Lasagna

Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk (2% will work fine)
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan

Preheat the oven to 375 degrees F.

Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.

For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.

Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.

To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.

Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.

um, yum ...

No recipe... just want to say how beautiful they look.

Since you already froze most of the Chanterelles, and today is a balmy 101° F., I'm adding a favorite fall recipe. Here, I used a combination of mushrooms (shiitake, porcini and cremini), but chanterelles are fine.

Mushroom Soup

1/4 cup (1/2 stick) butter
1 medium onion, chopped
1 ounce dried wild mushrooms, such as shiitake or porcini
1 pound cremini mushrooms, coarsely chopped
2 medium potatoes, diced
4 cups chicken or vegetable stock
1/2 cup heavy cream
1/2 cup dry sherry or port
2 tablespoons chopped parsley, for garnish
Salt & freshly ground black pepper, to taste

In a large soup pot, over medium-high heat, melt the butter. Add chopped onion and cook until soft, 7 minutes.
Increase heat to high and add cremini, porcini mushrooms, potatoes and chicken (or vegetable) stock.
Bring to a boil. Reduce heat to medium-high. Cover and simmer
until mushrooms are tender, 30 minutes. Allow to cool 15-20 minutes.

In a blender, puree the soup, in batches, until smooth. Stir in heavy
cream. Season to taste. Garnish with chopped parsley. Serves 4.

Sol

These recipes look great! I’m going to try to resist using up what I have until fall as everything posted seems suited to a chilly fall evening.