This chanterelle mushroom recipe is intended for grilling and outdoor cooking. Chanterelles are wild, gourmet mushrooms that have a peppery flavor and a smell similar to apricot. Chanterelle mushrooms are in season from July to September.
Chanterelle Mushrooms with White Beans
¾ lb. chanterelle mushrooms, coarsely chopped
2 15.5 oz. cans cannellini beans (white kidney beans), navy beans, or great northern beans, drained and rinsed
1½ tbsp fresh thyme, chopped
2 medium shallots or 1 small red onion, diced
¼ cup olive oil
1 tsp salt
nonstick cooking spray
- Prepare the chanterelles for grilling by brushing and wiping them clean.
- In a large bowl or pot, combine the cannellini beans, chanterelle mushrooms, shallots, olive oil, fresh thyme, and salt. Mix well.
- Spray 4 large squares of aluminum foil with cooking spray. Place a quarter of the chanterelle mixture on each square, fold up the sides, and seal the packet. Be sure to leave enough room in the aluminum foil packet to allow heat and steam to circulate inside.
- Grill over high heat until the chanterelles are soft, about 20 minutes. Serve immediately.
Yield: Serves 4
This recipe was adapted from Campfire Cuisine: Gourmet Recipes for the Great Outdoors