Chanterelle Butter

Chanterelle Butter

Chanterelle Butter

Makes about 1 cup | Prep: 15 min | Cook: 10 min | Chill: 1 hour

Ingredients

250 g unsalted butter, softened at room temperature
150 g chanterelles, cleaned and finely chopped
2 garlic cloves, minced
1 tbsp olive oil
1 tbsp fresh thyme or sage, finely chopped
1 tbsp fresh parsley, finely chopped
½ tsp salt
½ tsp black pepper

Instructions

Clean the chanterelles thoroughly and chop them finely so they incorporate well into the butter.

In a pan, heat the olive oil over medium heat. Add the chanterelles and cook for 6–8 minutes, stirring regularly, until all the moisture has evaporated and the mushrooms are golden. Add the garlic and cook for 1 additional minute. Season with salt and pepper. Remove from heat and let cool completely.

In a mixer bowl, chop the chanterelle with the fresh herbs and combine with the softened butter. Mix well until fully incorporated.

Transfer the butter onto a sheet of plastic wrap. Shape into a log, rolling tightly. Twist the ends to seal.

Refrigerate for at least 1 hour before serving, or freeze for up to 3 months.

Storage: Keeps refrigerated for up to 2 weeks, or frozen for up to 3 months.

Tips & Variations

  • Key step: Make sure the chanterelles are completely dry before mixing into the butter — any residual moisture will prevent proper incorporation.
  • Herb variations: Try tarragon, chives, or rosemary for a different flavour profile.
  • Add a kick: A pinch of chili flakes or a dash of cognac adds depth and complexity.
  • Serving ideas: Melt over grilled steak, toss with fresh pasta, spread on crusty bread, or finish a risotto or scrambled eggs.

About Chanterelle Mushrooms

Chanterelles (Cantharellus cibarius var. pallidifolius ou C. enelensis) are among the most beloved wild mushrooms in the world, prized for their golden colour, fruity aroma, and delicate, peppery flavour. They grow in mixed forests in summer and fall and are a highlight of the foraging season in Quebec. Their rich, buttery character makes them a natural match for compound butters and slow-cooked preparations.