Summertime Chanterelle and Vegetable Medley

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Adam Berkelmans

Managing Editor at Harvesting Nature

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

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Latest posts by Adam Berkelmans (see all)

• Summertime Chanterelle and Vegetable Medley - July 20, 2026
• Cajun Rockfish Lettuce Wraps with Cheater Rouille Sauce - June 29, 2026
• From Salted Mushrooms to Biltong: 10 Fascinating Wild Food Traditions from Around the World - June 19, 2026

This colorful side dish is a celebration of summer. With freshly harvested wild chanterelle mushrooms, young rainbow carrots, and fresh garden beans, all sautéed with butter and herbs, it does its best to outshine any main dish it’s set beside!

Make this dish your own by adding garlic, your favorite seasoning or combination of herbs, your local in-season wild mushroom, or different veggies. Just keep in mind that heartier vegetables like broccoli, cauliflower, carrots, beans, etc. need to be blanched first, while more tender ones, like bell peppers, onions, celery, etc. can go right into the pan.

Serves: 4 as a side
Time to make: 30 minutes
Also make with: oyster mushrooms, hedgehog mushrooms, white button mushrooms

Looking for more wild mushroom side dish recipes? Try out Danielle Prewett’s Wild Duck with Trumpet Mushrooms!

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Summertime Chanterelle and Vegetable Medley

Recipe by Adam Berkelmans

0.0 from 0 votes

Course: Wild Recipes

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• 1/2 lb mixed green and yellow beans, trimmed (or use one color)

• 1 small /medium zucchini, cut into batons

• 4 rainbow carrots, cut into batons (or use regular carrots)

• 6 -8oz fresh chanterelles, sliced

• 1 + 1 tbsp butter

• 2 tbsps minced fresh herbs (cilantro, chives, basil, parsley, dill, etc.)

Preparation

• Bring a large pot of water to a boil and add a big pinch of salt. Prepare a large bowl of ice water on the side.
• Once you see a rolling boil, add the beans and carrot batons. Cook for 1 minute, then transfer the veggies to the ice bath.
• Meanwhile, add 1 tablespoon of the butter to a skillet, wok, or sauté pan over medium heat. Once the butter melts, add the mushrooms and cook for 5 minutes. Add the zucchini and blanched veggies. Cook for 30 seconds, then add the other tablespoon of butter and the fresh herbs. Toss until the butter has melted and coated everything in the pan. Season with salt and pepper to taste.
• Serve alongside any protein and starch for a complete meal. Enjoy!

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