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Win 2 pounds of chanterelle mushrooms with your best mushroom recipe

Think your best mushroom dish is recipe contest fare? is hosting a fall recipe contest for chanterelle mushroom recipes. Enter your most coveted mushroom recipe and you could win two pounds of chanterelle mushrooms and 25 settings of eco-friendly dinnerware. Read on for more details and recipes.


Calling all chanterelle mushroom recipes

Summer and its bounty of fruit have passed, but fall is bringing in its many wild delicacies – including golden chanterelle mushrooms.”Chanterelles are one of the highlights of the fall mushroom season,” said Justin Marx, CEO of, an online specialty food company. “I’m excited to learn what home cooks are doing with chanterelles and look forward to adding new recipes to my collection.”

Marx is so excited, he wants to award the blue-ribbon winner with two pounds of fresh chanterelles and 25 place settings of hexagon-shaped biodegradable plates.

The deadline for the chanterelle mushroom contest is September 19, 2008. Recipes will be judged by the staff on deliciousness, creativity and innovativeness. Only one recipe per person. The winner will be announced on September 24, 2008.

For more details and to enter your prized chanterelle mushroom recipe, visit You can also check out previous contest winners as well as your competition for this year (or you can simply be inspired by the many delicious recipes, like the one below).

Sicilian Chanterelle and Salmon Stew

Serves 4

This recipe, entered by Roxanne Chan, combines salmon and chanterelles for a quick and hearty Italian stew.

1 pound chanterelles, cleaned and thinly sliced
2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon Italian seasoning herbs
2 tablespoons olive oil
2 cloves garlic, minced
2 shallots, minced
2 cans (14.5 ounces each) vegetable or chicken broth
2 cups fresh cooked flaked salmon
2 cups baby spinach
2 Roma tomatoes, chopped
1 can (15 ounces) small white beans, rinsed and drained
1/4 cup sliced pitted black olives
1/4 cup snipped flat leaf parsley
1 tablespoon capers
1 tablespoon lemon juice
1/2 teaspoon lemon zest
1/2 teaspoon ground white pepper
Fresh goat cheese, crumbled to garnish

In a bowl mix the chanterelles, flour, salt and herbs and mix to coat. Heat the oil in a 4-quart pan over medium-high heat. Add the chanterelles, garlic and shallots. Cook, stirring, for 3 minutes. Add the broth and simmer 5 minutes, then stir in the rest of the ingredients. Cook until the spinach is wilted, 1 to 2 minutes. Top each serving with goat cheese. Serve with crusty bread or polenta. will be hosting recipe contests every month until the end of the year. Be sure to check back for details. Up next will be a contest seeking your best oyster recipe.

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