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A Chanterelle Recipe

Sidebar by Bob Berwyn

Mushrooms – August 2000 – Colorado Central Magazine

A Chanterelle Recipe

If you’ve been fortunate enough to find a patch of chanterelles, be sure to return every year, since they often fruit in the same area again and again.

And be sure not to tell anyone — even your best friend — where it is, since then you’ll have to fight off hordes of people to harvest your bounty.

The other thing you should do is try baking these delicious apricot-chanterelle breakfast muffins. Topped with pine nuts, these treats perfectly accent the spicy apricot sweetness of chanterelles.


1 cups self-rising flour

1 tsp salt

3 tbs dried apricots, diced finely

3 oz / 1 cup chanterelles, trimmed and chopped

1 tsp chopped fresh thyme

1 egg

4 tbs butter, melted

1 cup milk

1 cup pine nuts (or sliced almonds)

melted butter or oil for brushing

Preheat oven to 425°. Grease a muffin pan.

Sift the flour and salt into a bowl. Add the apricots, mushrooms, thyme, egg, butter, and milk, and stir to make a thick batter.

Spoon into muffin tins so they are about full. Sprinkle with pine nuts or almonds and bake for 12 minutes near the top of the oven.