Chanterelle Spread/Dip

Renée G.


If you aren't able to find chantrelles in your area, and I wasn't, criminis work well, too. Its easier to find different varieties of mushrooms in California than it is in Arkansas. I wonder why! Hmmmm.

☆☆☆☆☆ 0 votes
Makes about 2 cups
15 Min
15 Min
Stove Top


1 ½ sticks butter
5 cups fresh chanterelles, cleaned, trimmed, and coarsely chopped
1 clove garlic, peeled and finely minced
1 tbsp. tomato paste
¼ tsp. sugar
salt to taste

How to Make Chanterelle Spread/Dip


  • 1Melt butter in a large skillet over medium heat. Add mushrooms and cook, stirring occasionally, until mushrooms begin to brown and butter is clear, about 10 minutes.
  • 2Add garlic, tomato paste, sugar, and salt to taste.
  • 3Continue to cook, stirring often, until garlic is soft, mushrooms are tender, and butter is golden, 3 to 4 minutes.
  • 4Remove from heat and set aside to cool to just warm; transfer to the bowl of a food processor and process until smooth and creamy (spreadable).
  • 5Transfer mixture to a small serving bowl, cover with plastic wrap, and refrigerate overnight.
  • 6Allow to come to room temperature before garnishing with a few sprigs of fresh thyme or mint, and setting out on serving place with crackers, slices of buttered & toasted baguette, vegetables or pita bread.

Printable Recipe Card

About Chanterelle Spread/Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: French