sautéed chanterelles recipe with chrysanthemum and green garlic

sautéed chanterelles recipe with chrysanthemum and green garlic

You have to try this easy roasted chanterelles recipe with chrysanthemum and green garlic.  This is the perfect vegetarian recipe for spring!

Spring has sprung and this is a recipe that showcases just 3 ingredients. Roasted Chanterelle mushrooms which I simply roasted in a wood oven (green egg). Sauteed some earthy chrysanthemum greens and made a vibrant spring garlic (green garlic) oil.

That is basically the gist to this appetizer. Keeping it simple with all that spring has to offer.  The chrysanthemum greens gives a great flavor and contrast to this recipe also adding great health benefits.  The green garlic gives a bit of bite to the the dish which is not over powering

You can easily add a fish or steak to this recipe for a more substantial meal. Here is the roasted chanterelle mushrooms recipe with chrysanthemum and green garlic, I hope you enjoy it!

Chanterelles, Chrysanthemum Greens, and Spring Garlic Oil


  • 2 bunches chrysanthemum (washed and chopped)
  • 1 tbsp butter
  • 1 tbsp olive oil
  • salt (and pepper to taste)


  • 1 lb Chanterelles (washed and cleaned)
  • 2 tbsp butter
  • 2 tbsp olive oil
  • salt (and pepper)

Green Garlic Oil

  • 3-4 stalks green garlic (all green, blanched)
  • 1 1/2 cup oil
  • salt (to taste)
  • radish flowers (and green garlic (to garnish))

For the Spring Garlic Oil

  1. Simply chop green bottoms and tops to spring garlic. Then place the green garlic in boiling salted water for 45 seconds and then shock in an ice bath.

    Squeeze dry the green garlic and place in a vitamix with the oil. Puree for 30 seconds to a minute. Then strain through a chinois ( if you want no sediment in the oil at all use a cheesecloth as well) Season with salt and place in a squeeze bottle.

For the Chanterelles

  1. In a sauté pan add butter, oil, and mushrooms. Season with salt and pepper and roast in your wood oven (egg) for 10- 15 minutes or until tender. Meanwhile in another sauté pan add butter, oil, and chrysanthemum greens.

    Cook for 1-2 minutes until they are tender and slightly wilted. Season with salt and pepper. Add some of the greens to the bottom of a bowl.

    Then take the mushrooms out of the oven and place on top. Drizzle green garlic oil around the bowl. Finish the plate by garnishing with radish flowers and green garlic slices. Serve and enjoy!

Back to blog

Leave a comment