If you’ve already brought home a full basket of bounty or are just planning to, it’s time to think about what to make with them. We’ve selected 20 recipes – from classic fried chanterelles to soups, casseroles, and unexpected summer dishes.
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1. Peel the onion, chop finely, and fry in a tablespoon of butter. When the onions turn nicely golden, add the ham strips and fry for a few more minutes, then add the well-drained chanterelles, pour in the cream, season everything with salt and pepper to taste.
2. Whisk the eggs with milk, flour, pepper, and salt.
3. Heat butter in a pan, pour in the egg mixture, sprinkle with herbs, and fry on both sides. Place the hot omelette on a plate, pour chanterelle sauce in the middle, and fold in half.
4. Serve sprinkled with chopped thyme. Eat with your favorite toasted bread.
- Peel the potatoes, grate them with a potato grater. Grate 1 onion along with them.
- Chop the herbs (you can use other herbs you like).
- Beat the eggs into the grated mixture, add the greens (don’t skimp, there should be a lot of greens), salt, pepper (you can add a few tablespoons of flour), mix everything.
- Fry the pancakes in a hot pan with oil.
- In another pan, with a little oil, fry the chanterelles.
- When the chanterelles are stewed, add the finely chopped onion and fry a little more.
- Sprinkle with salt, pepper, and pour in the cream.
Enjoy!
Recipe author Vita Klišaitienė
- Peel the onion, chop it, and fry in butter until nicely golden and soft.
- Clean the chanterelles, wash them, and dry them. If there are larger ones, cut them in half.
- Add the mushrooms to the pan with onions and garlic. Crack the eggs into a mixing bowl, pour in the cream, press in the garlic cloves, add the chopped parsley, season with salt and freshly ground black pepper to taste.
- Whisk everything very well with a whisk or electric mixer.
- Pour the egg mixture into the pan over the chanterelles and stir-fry until the eggs solidify.
- Then sprinkle cheese on top, wait until it melts, mix everything well again, and serve immediately.
- Delicious with a slice of toasted Italian bread spread with butter.
1. Clean the chanterelles with a brush, cut off the ends. Cut larger chanterelles into 2–4 pieces.
2. Preheat the oven to 180 °C. Line a baking sheet with baking paper.
3. Chop the onions. Heat oil in a pan and fry the onions. Add the chanterelles and parsley leaves. Fry for a few minutes.
4. Place the bread slices on the baking sheet. Spread the chanterelle mixture on the bread. Sprinkle a tablespoon of mozzarella on top.
5. Bake until the cheese melts and turns nicely golden.
6. Serve the toasts hot.
1. Bring a pot with 1 liter of water to a boil, add a third of a carrot, a third of an onion, and a third of a celery stalk. When the water boils, add salt, pepper, and persillade spices, reduce heat, and simmer the broth.
2. Cut the remaining vegetable parts into very small cubes.
4. Heat olive oil in a deeper pan and add the chopped vegetables. Fry for 3-5 minutes (depending on how firm you like your vegetables). Then add the chanterelles cut to the desired size, mix, and fry for another 3-5 minutes. Add 3 porcini mushrooms sliced thinly, mix, and fry for 3-5 minutes.
5. Slice the fourth porcini mushroom lengthwise through the stem and cap. Coat them in flour and fry in a well-heated pan with olive oil and a pinch of persillade spices. Remove the browned slices from the pan and place them on a paper towel to absorb excess oil.
6. Slice white bread, drizzle with olive oil, and sprinkle with salt and ground black pepper. Toast the slices on a grill in an oven preheated to 200°C for about 10 minutes.
7. Pour half of the cooked broth over the fried vegetables and mushroom mixture, mix. Pour the soup into bowls and add more broth separately. Decorate with browned porcini slices and serve with toasted white bread.
- Wash and clean the chanterelles, finely chop larger ones. Peel the onions and garlic. Slice the onions, crush the garlic with a garlic press.
- Drain and chop the sun-dried tomatoes. Melt butter in a stewpot, fry onions and garlic in it.
- Add chanterelles, chopped tomatoes, season everything with salt, freshly ground black pepper, corn flour, and fry for about 10 minutes, stirring constantly.
- Pour in the chicken broth, mix, and cook for about 12 minutes. Finally, pour in the cream and carefully stir in the sour cream whisked with the egg yolk. Serve the soup garnished with chopped parsley.
1. Cut the pumpkin in half and scoop out the seeds with a spoon. Cut the halves into slices and peel. Cut the flesh into large pieces.
2. Peel and finely chop the onion. Fry the onion and pumpkin pieces with a tablespoon of oil, pour in the vermouth and broth, bring to a boil, and cook over medium heat for 20 minutes.
3. Strain the cooked pumpkin through a sieve and return it to the soup. Season with salt, pepper, and squeezed orange juice. Clean the chanterelles and fry them lightly in the remaining oil and butter.
4. Season with pepper and salt. Pour the soup into warmed bowls. Add a tablespoon of cream, place mushrooms, and sprinkle with pepper.
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| Book “Hearty Lunches” cover |
Recipe from the book “Hearty Lunches”, chef Neringa Kalasauskaitė
1. Add chopped potatoes and carrots to boiling vegetable broth and cook for 10 minutes. Add lentils, season with pepper, salt, marjoram, and cook for another 15–20 minutes.
2. Let the cooked soup cool slightly and blend with an electric mixer until smooth. Pour in cream, place back on heat, and bring to a boil again.
3. Pour the soup into plates, add a handful of chanterelles, a teaspoon of sour cream, and sprinkle with fresh marjoram.
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| Vegetarian dishes |
Recipe from the book “Vegetarian Dishes”, chef Asta Žvikevičienė
1. Fry chicken pieces in butter. They can be fried together with onions, adding salt and spices.
2. Add chanterelles, chopped potatoes, and other vegetables fried in butter.
3. Pour in water, season with spices, herbs, and salt. At the end of cooking, you can add sour cream.
Recipe submitted by Regina Račkauskienė
1. Boil the chanterelles, drain them.
2. Peel and chop the onions and garlic, then fry them in oil until translucent. Add the rice to the pan, mix well, and fry until the rice also becomes translucent and absorbs all the onion liquid.
3. Then pour in room temperature dry white wine. When the rice absorbs the wine, gradually add hot broth. Each time you add some broth, stir well to prevent the rice from sticking to the bottom, and wait until the liquid is absorbed or evaporated. Only then add the next portion of broth. “Plump up” the rice this way for about 15 minutes.
4. When the rice has a thick porridge consistency, add salt, pepper, chili flakes, and dill. Finally, stir in the mushrooms fried in butter, remove the pan from the heat, and stir in the grated Parmesan.
1. For the stew, use traditionally canned chanterelles – with salt, pepper, bay leaves, a little vinegar, and caraway seeds.
2. Chop the chicken, sprinkle with spices from the grinder, and fry in butter together with onions. When the chicken is browned, add the washed chanterelles to the pan and stew briefly.
3. Fry the diced zucchini and chopped celery stalks in butter as well. Mix the chicken-chanterelle mixture with the zucchini-celery mixture, add white pepper, ground bay leaves, a pinch of rosemary and basil, and transfer to a glass baking dish.
4. Rub the potatoes with a mixture made from a teaspoon of salt and fresh dill, make 6-7 incisions in each, and place them on top of the mixture.
5. Dissolve chicken or mushroom broth in a glass of hot water, mix with thin sour cream, and pour into the dish. Sprinkle chopped dill on top.
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6. Bake in the oven for about an hour in a covered dish. After turning off the gas stove, you can keep the dish in it for a while longer, then the potatoes will brown.
Recipe submitted by Regina Račkauskienė
1. Melt butter in a pan, fry chopped onion and garlic cloves. Add green beans, chanterelles, and fry, stirring. Mix cream with melted cheese, mustard, grated fermented cheese (leave a few tablespoons for sprinkling). Pour the prepared sauce over the green beans with chanterelles, season with pepper, salt, and simmer over low heat for about 10 minutes. Cover to keep warm.
2. Prepare croutons: cut off bread crusts, dice, and fry in oil.
3. Sprinkle croutons and remaining fermented cheese over the hot stew.
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| Vegetarian dishes |
Recipe from the book “Vegetarian Dishes”, chef Asta Žvikevičienė
1. First, prepare the filling. Cut the carrot and onion into strips and fry them with pre-boiled chanterelles and garlic. After frying the vegetables, add soy sauce, then teriyaki sauce.
2. Dip a rice sheet in warm water for a few seconds to soften it. Grease the table surface with oil, place the rice sheet on it, and then the prepared filling. Roll up the sheet like a crepe.
3. Beat an egg. Dip the rolled rice sheet with filling into the egg mixture, coat in breadcrumbs, and fry in a pan until golden brown. Enjoy!
1. Place cleaned mushrooms in a hot pan, fry, add chopped ham and sliced onions. Fry everything lightly.
2. Whisk eggs, mix with milk. Place the fried mushroom mixture into a buttered baking dish, then add cooked potatoes, sliced.
3. Pour the egg mixture over everything, season with salt and pepper. Sprinkle with grated cheese and bake in a 180-degree oven for 15–20 minutes.
4. Serve the casserole sprinkled with chopped parsley.
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| Book “Hearty Lunches” cover |
Recipe from the book “Hearty Lunches”, chef Neringa Kalasauskaitė
- Clean the mushrooms, pour cold water over them, and leave for 10 minutes.
- Remove, rinse with cold water, and drain. Chop larger chanterelles.
- In a saucepan, melt a tablespoon of butter, add a tablespoon of oil. Add one chopped onion, fry until golden. Add the chanterelles, reduce the heat. Cook for about 8 minutes.
- Drain the liquid released from the chanterelles – the mushrooms will be crispy. Do not stew them for longer than 10 minutes, as they will become rubbery.
- In another pot, heat a tablespoon of oil and a tablespoon of butter (while it heats, drop a broth cube into a bowl of boiling water). Add the remaining chopped onions. Fry, stirring, for about two minutes. Add the dry rice, stir and fry briefly.
- You can fry onions and rice in peanut oil – it will acquire a piquant flavor.
- Pour in a couple of ladles of broth, a ladle of dry white wine, mix. Reduce the heat, cook until the liquid is absorbed (do not stir too often, otherwise the rice will change shape and stick together). Pour in the remaining broth and wine, cook until absorbed into the grains (the rice should soften slightly but remain crunchy).
- Mushroom broth is suitable for making risotto with chanterelles (the dish will have a more intense mushroom flavor).
- Carefully stir the grains with a wooden spatula to separate them. Add the stewed chanterelles, carefully mix everything (if the mushrooms have cooled, keep the pot with the dish on low heat for another couple of minutes).
- The prepared risotto can be moderately drizzled with unrefined olive oil or melted butter.
- Don’t skimp on fragrant herbs. Generously sprinkle the risotto in plates with fresh chopped dill and parsley.
- Peel the potatoes, cut into cubes, boil in salted water, drain, and mash with butter. Add capers and mix.
- Clean the chanterelles, wash them, cut larger ones in half, boil in salted water for 10 minutes, remove, and drain.
- Fry chopped onion and chanterelles in butter, add pepper and salt, stir in sour cream, and mix everything.
- Cut the chicken breasts, rub with oil, pepper, garlic, salt, soy sauce, and marinate for an hour.
- Place mash into each chicken piece, roll it up, wrap with bacon, place in a baking dish, and bake for about 20 minutes. Serve the rolls with chanterelle sauce.
1. Cut the rabbit into 6-8 pieces.
2. Heat butter in a pan and brown the rabbit pieces.
3. Finely chop onions, carrots, and herbs, crush the garlic.
4. In a stewing pot, add butter, then onions, garlic, carrots, herbs, place the rabbit pieces, pour in wine and water, add salt, black pepper, and bay leaves. Stew for about half an hour.
5. Fry chanterelles in butter in a pan until the liquid evaporates. Add them to the stew and simmer for another 10 minutes.
1. Boil chanterelles with salt, bay leaves, black pepper, and caraway seeds.
2. Scrape and skin the pork hock, without cutting it lengthwise. Remove the meat, free of fat and tendons. Lightly pound the meat pieces and cut them into small pieces.
3. Prepare a spice mixture from a tablespoon of salt, a large pinch of bay leaves, a generous pinch of five kinds of pepper. Chop a few sprigs of fresh rosemary and thyme. You can also add Provence herbs.
4. Mix the spice mixture with the meat. It would be good if this meat stood with the spices for at least an hour.
5. Chop the pumpkin, leek, 1 celery, 2 carrots, a good amount of parsley and dill, and steam this mixture until soft. Mix the cooled vegetables with chopped chanterelles, meat, and stuff the mixture into the skin. Sew up the ends and roll into cheesecloth.
6. Boil for about 1.5 hours in water with salt, pepper leaves, bay leaves, celery, carrots, and onion. You can also boil the remaining bones with it. They release a sticky substance that is necessary for good hock cohesion. Remove from water and press.
“My pork hock sliced well, it was quite tender. But pork hock meat is still tougher than others. To make it completely tender, some of the salt can be replaced with meat tenderizing salt, although, they say, it’s not very good for health…”
Recipe submitted by Regina Račkauskienė
1. First, prepare the dough: mix yeast with a pinch of sugar, pour half a cup of warm water, and let it stand.
2. In a bowl, mix a cup of flour with salt, then pour in the yeast mixture, remaining flour, water, and oil. Knead a soft dough, place it in an oiled bowl, and let it stand for about an hour to rise.
3. Then knead the dough, form pizza bases of the desired size, and roll them out.
4. Steam the chicken, season with salt to taste, add freshly ground black pepper, and shred with a fork.
5. Clean the chanterelles, wash them, chop them, season with salt to taste, add freshly ground black pepper, and fry in butter.
6. When the chanterelles are almost ready, add the chicken, pour in the cream, and simmer until the shredded chicken absorbs all the liquid and the mixture thickens.
7. Peel and chop the onion and garlic, mix with parsley.
8. Spread tomato paste moderately on the prepared pizza dough, add chicken and chanterelles, then the onion, garlic, and parsley mixture on top, and finally sprinkle with grated cheese.
9. Bake in a hot oven for about 20–30 min.
1. Thaw the dough and cut out circles (an even number). Brush half of the circles with egg wash, and in the middle of the other half, cut out a smaller circle so that when placed on the brushed circles, it forms a basket. Brush the top with egg as well.
2. Place the baskets on a baking sheet lined with baking paper and bake in an oven preheated to 200 degrees for 10–15 minutes or until the baskets rise and turn nicely golden.
3. Prepare the filling: melt butter in a pan, add chopped onion and fry until soft. Add chanterelles, cheese spread, cream, pepper, salt, and spices. Simmer over low heat for 8–10 minutes. Finish by adding a few drops of lemon juice.
4. Pour the hot filling into the baskets and serve.
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| Vegetarian dishes |
Recipe from the book “Vegetarian Dishes”, chef Asta Žvikevičienė
