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Nov 22, 2009 07:24 AM

Closest Mushroom to a Chanterelle?

This is probably a crazy question--or not.
I'm making this Thanksgiving stuffing recipe I found in the The New York Times, Chanterelle and Pear Stuffing". Due to a mistake in ordering, I'm wondering what mushroom is the next closest to Chanterelle? If there isn't one ,I understand. My husband put in the FreshDirect order and mistakening ordered Cremini.... Do you think that might work?

Thank you,

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  1. Creminis are very different. Way more water in them and way less flavor.

    Any firm, wild mushroom would be better: porcinis, royal trumpets, morels (expensive), etc. Even shiitakes would be better.

    1. I agree nothing will really compare to a chanterelle... that's why they cost so much! But I think you can use the cremini, just go easy on whatever liquid you're using, or make sure to cook them down well so they're not too juicy. It won't taste the same as with chanterelles, for sure, but it'll also probably taste pretty good.

      5 Replies
      1. re: visciole

        Do you have access to dried Chanterelles (or porcinis, etc)? I can find these even at my local mega-grocer (safeway).

        If you have a Whole Foods, they will definitely have at least one type of fresh or dried wild mushroom (probably several of each).

        Don't get me wrong though. I agree with visciole... you can use the creminis, but the result won't be quite the same. Make sure to cook out the liquid if you intend to use them in place of the chanterelles.

        1. re: jeremyn

          Thank you so much for the advice! Very helpful and I probably will opt not use the cremini mushrooms...but use dried chanterelles or porcinis...

          1. re: bklynkat

            A couple of thoughts on your mushroom question & answers. With all due respect here, fresh chanterelles with have twenty-fold the water in them than button mushrooms(cremini). If the chanterelles were recently picked in an area that had recent rain, most of the weight will be water. Unless the chanterelles have been sitting in the store getting old, it would be advisable to "dry saute" them before using. For one, the excess water will make your recipe too wet and less pleasant, and for another some people have minor stomach issues with wild, fresh mushrooms. The water cooked out by dry sauteing will carry out the very mild but sometimes ill effects. As for the creminis you have, I'd add some to the mix because in reality they will act as sponges and soak up juices and take on the flavors they cook in.

            As for dry mushrooms, the porcinis will have the deepest and most rewarding flavor. Unlike boletes, chanterelles will not benefit from drying. Most important of all: what ever you do, do not throw the mushroom stock(soaking liquid) away. It is the true nector you've searched for. I'd recommend cutting your poultry stock with it in one of your recipes or better yet use it in the gravy.

            Click on picture, an hour in the neaby woods.

            1. re: Meatgarden

              No offense taken, meatgarden. We're clearly dealing with a very different level of freshness. In my experience, grocery store chanterelles have much less water content than button mushrooms / creminis. This is probably due to extraordinarily low turnover. I have no doubt that they differ wildly from fresh-plucked chanterelles. However, bklynkat's recipe is likely using the supermarket variety, so I'd still suggest cooking out the liquid if using buttons or creminis.

              Anyway, bklynkat, hope your stuffing turns out good!

              1. re: Meatgarden

                WOW! I have serious mushroom envy now.