This is a great recipe for using all of those extra chanterelles and pieces that may not be in the best condition - the dregs at the bottom of your foraging basket, the older ones that have been hanging out in the fridge, etc. They do need to be clean, though. Making chanterelle pâté is a nice way to feature the natural color and flavor of chanterelles. It's super rich, so it only takes a little. We eat it on crackers and bread and freeze what we don't use immediately.
Author: Cindy Halbkat
Yield: About 2 cups
12 Tbls softened unsalted butter
12 oz cleaned fresh chanterelles, roughly chopped
2 cloves garlic, chopped
splash of sherry, marsala or white wine
1 tsp sea salt
1/4 tsp cayenne pepper (more or less to taste)
1 Tbls tomato paste
1 Tbls lemon juice
1 teaspoon lemon zest
2 Tbls parsley, chopped
Sauté chanterelles, garlic, salt and 8 tablespoons of butter on medium-high heat until the mushrooms begin to give up their juices (about five minutes).
Add wine, tomato paste and cayenne. Cook about 1 more minute.
Transfer mixture to food processor and add 4 tablespoons of butter, 1 tablespoon lemon juice and 1 teaspoon lemon zest.
Puree mixture until smooth.
Adjust salt and pepper to taste.
Add 2 tablespoons chopped parsley and pulse food processor to combine. Overprocessing will diminish the orange color.
Serve on toast or crackers. This freezes very well.