Looking for a yummy vegan chanterelle recipe? Chanterelles are meaty, have a delicious earthy, woody flavor, and are such a wonderful fall treat! When these gorgeous mushrooms arrive in our markets, this vegan chanterelle and spaghetti squash recipe is one of the first things I make to celebrate mushroom season. This super satisfying dinner is simple enough for a weeknight, but it also feels fancy enough for a special occasion.
If you have access to chanterelles, be sure to get your hands on some of these beauties before the short season ends!! They are notoriously difficult to cultivate, so they are mostly foraged.
How to Clean & Cook Chanterelle Mushrooms
Whether you’ve bought them at a local market or foraged them yourself, your shrooms are likely to have some dirt on them. Don’t wash them, or they will become slimy. Instead, shred them lengthwise with your fingers, gently wiping them clean with a paper towel, dish cloth, or mushroom brush.
After you’ve shredded and cleaned them, start by cooking the chanterelles on their own. Chanterelles have a LOT of water in them, more than any other mushroom I’ve come across. Their moisture needs to be released and evaporated before they can be sautéed in oil.
Start by cooking them on low/medium heat, uncovered, in a dry skillet with nothing else. (I recommend a cast-iron skillet, but any skillet will do). The mushrooms will release a lot of water. Continue cooking them in this way until it seems like they aren’t releasing any more water and the water has evaporated, but before they start sticking. They will cook down in volume a LOT.
Then, throw a splash of wine on them to give them an even fancier flavor, then add a tablespoon or so of cooking oil to the pan and stir. Let the mushrooms cook and for a while longer (5-10 minutes), stirring occasionally, until nicely browned and seared.
How to Steam Spaghetti Squash
- First cut the squash in half, and then into 1 inch rounds. Scoop out the seeds in the center so that you are left with 4 or 5 donut shapes plus the ends.
- Place a steamer basket in a pot with a lid, and add a few cups of water to the pot.
- Arrange the donut-shaped squash rounds and ends in the steamer basket so that they will all get some steaming action (you can cut the donut shapes in half if needed)
- Bring the water to a gentle boil and steam the squash for 10 – 15 minutes, checking the water level occasionally.
- Partway through cooking, remove the lid and start to loosen the shreds with a fork.
- The squash is done when the “spaghetti” lifts easily away from the rind with a fork.
- Store in the fridge in a sealed container, and use as you would pasta.
Alternatively, you can also roast spaghetti squash. To do this, carefully cut the squash in half lengthwise, scoop out the seeds, and lay them flat side down on a parchment lined baking sheet at 400°F, seasoned with salt, pepper and a little oil. Roast until it shreds nicely with a fork, about 25 minutes.
- My favorite plant-based brand of ricotta is Kite Hill almond ricotta. But if you’re not vegan, go ahead and use your favorite brand of regular dairy ricotta, or a soft creamy cheese that’s yummy crumbled over pasta such as goat cheese or sheeps milk cheese.
- If chanterelles aren’t an option, this dish is a delicious way to enjoy all kinds of other mushrooms. Try oyster mushrooms, criminis, maitakes, morels, or whatever you’ve got where you live!
- If spaghetti squash isn’t your thing or if you eat pasta, feel free to swap the squash for your favorite cooked pasta. Or, try serving the mushrooms atop a bed of creamy polenta with the cheese mixed in. YUM.
Other Fall Recipes You’ll Love
- Stuffed Delicata Squash Boats
- Butternut Squash & Red Lentil Soup
- Wild Rice Stuffing w/ Apples, Cranberries, & Toasted Pecans
- Pumpkin Chickpea Curry (Vegan!)
- Smoky Red Lentil Chili (Vegan!)
If you make this delicious seasonal vegan chanterelle recipe, leave a star rating or comment below! Your feedback is so helpful to me and other readers. You can also tag me in your meal pics on Instagram @katiesconsciouskitchen, or join my free private facebook group to share your creations and inspire others! I love to see what you all are making.
Spaghetti Squash w/ Chanterelles & Ricotta
- 1 spaghetti squash, (medium)
- 1 lb chanterelles , cleaned and shredded lengthwise
- 1 handful dark greens, (optional)
- 2 oz vegan ricotta, (or substitute a dairy cheese like chevre)
- 2 Tbsp olive oil, (1 oz)
Condiments & Spices
- 2 Tbsp white or red wine, (optional)
- Salt & pepper, to taste
- 4-5 cloves garlic, minced
- Spaghetti Squash Steaming Method: Steam the spaghetti squash by removing the seeds and roughly slicing it into large pieces and then putting it in a pot with a steamer basket and water at the bottom, covered. This takes about 25-35 minutes to cook spaghetti squash this way, depending on the size of the pieces.
- When it's done, transfer to a plate, let cool, and then shred with a fork.
- Spaghetti Squash Roasting Method: You can also roast the squash cut in half lengthwise, flat side down on a parchment lined baking sheet at 400°F, salted and peppered with a little oil. Roast until it shreds nicely with a fork, about 25 minutes.
- Clean any dirt off the mushrooms with a paper towel. Then shred them lengthwise into large chunks.
- Chanterelles have a LOT of water in them. They need to be dehydrated before they can be sautéed in oil. Start by cooking them on low/medium heat, uncovered, with nothing else. They will release a lot of water. Continue cooking them in this way until it seems like they aren't releasing any more water and the water has evaporated, but before they start sticking. They will cook down in volume a LOT.
- Stir in the oil and the splash of wine (optional)
- Fry the mushrooms for a while, until browned.
- Add garlic and greens (if using) to the pan and stir until wilted, about one minute.
- Plate a serving of the shredded, fluffed up spaghetti squash and top with the mushroom mixture.
- Add a large dollop of ricotta.
- Garnish generously with salt and pepper (and nutritional yeast, if you're into that).