Chanterelle Duxelles

Savory Chanterelle Goodness

This recipe is a great way to process chanterelles for freezing and eating all winter long. This sweet and savory confit is perfect as a companion to roast pork, chicken or eggs. It also makes a fantastic pasta sauce if you add just a touch of cream and some of your favorite herbs.


1 lb. fresh, well-cleaned chanterelles, cut into rough chunks
2 TBSP brown sugar
2 cups chicken or vegetable stock
1 large Spanish onion, chopped
2 cups dry sherry
1 small head of garlic, or 8 cloves from a larger head, chopped
½ tsp salt
½ tsp pepper
¼ cup fat-of-your-choice (we use olive oil)
Pinch of hot pepper, thyme or other herb of your choice (we use a few sprigs of thyme)
4 oz. (¼ lb.) of dried apricots, finely chopped

Preheat oven to 400°.

Sauté chanterelles, onion, garlic, and oil on stovetop in oven safe pot with lid (we use a giant Le Creuset). Sauté until the water comes out, boils off, and the onions are slightly colored from cooking.
Add in remaining ingredients, stir well, and move the pot to the oven.
Cook, uncovered, at 400° or until the liquid has boiled off and your dish is thick and delicious. It will take 40-60 minutes to finish but start checking and stirring after about 30. The hot oven will make the chanterelles on top brown up a bit – stir at regular intervals so they don’t burn.
Let cool completely and place in freezer bags for later eating!

Makes 6-8 cups of finished duxelles.

Original recipe here

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