Chanterelle Spread/Dip

Renée **II**


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.

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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


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.

About this Recipe

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