I guess from the looks of things here at HSITK, it’s pretty obvious that I’m summer wild mushroom obsessed, especially with Chanterelles. And trust me this isn’t the last fun new recipe featuring wild foraged mushrooms you’re going to see this month, I’ve got a few more lined up!
These Chanterelle Herb Biscuits with Pine Nuts are so perfectly delicious and you don’t need a big basket full of Chanterelles, just a couple hand fulls will do. You can even add (or use) other summer mushrooms like Chicken of the Woods or Oyster mushrooms in this recipe, too.
But if you’re a forager then you know that when it’s a good chanterelle year, you can easily pick garbage bags full (like we’re experiencing this year here in SW Pennsylvania) which makes it the perfect opportunity to spend some time in the kitchen creating new recipes!
If you don’t have or don’t like pine nuts, you can swap in sliced almond instead. But the nuts definitely are a must add for a fun and unexpected texture.
And don’t forget to enjoy these with a slathering of butter or top them with my Chanterelle Gravy (recipe coming soon) for a breakfast treat.
While you’re getting your kitchen dirty and heating up the oven, you might as well make a couple batches of these Chanterelle Herb Biscuits with Pine Nuts since they freeze so well. That way you can deliciously and easily enjoy summer’s chanterelles all winter long!
Oh and one last thing, if you’re not eating wheat subbing your favorite Gluten Free Flour Mix will work great 1:1.