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Chanterelle soup

I was going to start with how I got up before sunrise and forced my way through the woods to come back carrying a basket full of beautiful mushrooms. Sadly, my mum didn’t allow me go to the forest by myself. Instead I went to go to the local market and bought mushroom from people whose parents are a bit less protective. To answer your questions: yes, I'm turning 30 in three months. No, I don’t live with my mother anymore.

I’ll just leave you with this chanterelle soup recipe. It tastes the same regardless of whether you bought the mushroom of picked them up yourself.

Recipe: Wild Chanterelle Soup

Serves: 4
Ingredients
  • 500 g chanterelles
  • 350 g potatoes
  • 1 l homemade vegetable stock*
  • 1 onion, diced
  • juice of 1/2 lemon
  • 2-3 thyme sprigs
  • 1 tbsp coconut oil
  • a handful chopped parsley, to serve
  • a pinch freshly ground black pepper, to serve
Method
  • *To make the stock, place washed and peeled vegetables (2 carrots, parsnip, celeriac and leek) in a large pot. Top with 2 l of cold water and bring to boil. Add a pinch of salt, 2 bay leaves, 2 allspice and juniper berries, a few peppercorns and 2-3 dried mushrooms. Reduce the heat and to low and cook, partly covered for 1 1/2 hour.
  • Clean and dry the mushroom. Cut the large ones in halves.
  • Peel and dice the potatoes very finely.
  • Heat the coconut in a pot.
  • Add onion and fry over low heat for 2-3 minutes.
  • Add the chanterelles, increase the heat and fry, stirring, for another 2-3 minutes.
  • Add potatoes and continue cooking, stirring, for another minutes.
  • Add vegetable stock and thyme, bring to boil.
  • Reduce the heat and cook, covered, for about 15 minutes or until the potatoes are tender.
  • Season with lemon juice.
  • Serves with chopped parsley and freshly ground pepper.

chanterelle stuffed round zucchini

Recipe: Chanterelle stuffed round zucchini

Serves: 9 (as a starter)
Ingredients
  • 9 round zucchinis
  • 300 g of buckwheat
  • 300 g of chanterelles, washed and cleaned
  • 2 red onions, diced
  • a few branches of fresh rosemary
  • one tbsp. of butter
  • 1/3 cup of dry red wine
  • salt and pepper, to taste
Method
  • Cut tops off the zucchinis and scoop the flesh - you can use it to make another dish.
  • Sprinkle the inside with salt and set aside.
  • Cook the buckwheat.
  • Melt butter in a large skillet, add onion and saute it.
  • Add rosemary leaves. After about a minute add chanterelles.
  • Cook over moderate heat for about 5.
  • Add wine and simmer for another 3-4 minutes.
  • Add buckwheat and mix. Season with salt and pepper. Remove from heat.
  • Stuff the zucchinis and cover with tops.
  • Bake at 180C for about 40 minutes.

stuffed butternut squash

Recipe: Stuffed butternut squash

Ingredients
  • one butternut squash
  • 1 cup of buckwheat
  • one red onion, finely diced
  • 200 g of chanterelles
  • 1 tbsp. of butter
  • salt and pepper
  • fresh thyme
Method

red pine mushroom fry

Recipe: Red pine mushroom fry

Ingredients
  • 150 g of red pine mushrooms
  • a large garlic clove
  • 2 tbsp. of fresh thyme leaves
  • 2 tbsp. of butter
  • salt and freshly ground black pepper, to taste
Method

chanterelle pappardelle

Recipe: Chanterelle pappardelle

Ingredients
  • 150 g of pappardelle fresche
  • 250 g of chanterelles, carefully washed and cleaned
  • one tbsp. of butter
  • 2 shallots
  • 2 garlic cloves
  • 1/2 cup of dry red wine
  • 2-3 tbsp. of mascarpone
  • 3 tbsp. of fresh thyme leaves
  • salt and freshly ground black pepper, to taste
  • parmesan flakes
Method
  • Melt butter in a skillet, add sliced garlic and one tbsp. s of thyme.
  • Add diced shallots and saute them.
  • Add chanterelles and saute them as well.
  • Add wine and thyme leaves, cook over medium heat until the wine has evaporated.
  • Add mascarpone, bring to boil.
  • Season with salt and pepper and cook for a few minutes.
  • Cook pappardelle al dente.