It's chanterelle season! Celebrate the mushroom with this recipe from Kricket

Ruffled, golden-hued and earthy, chanterelle mushrooms are a joy to cook with. Try Will Bowlby from Kricket's recipe for the seasonal fungi

Serves 4

Preparation time 20 minutes

Cooking time 30 minutes

While perhaps best associated with hearty autumnal dishes, chanterelles actually begin to come into season in July, and make the perfect ingredient for transitional cooking when the days begin to cool. With a distinct golden hue and feathery texture, they are a joyful addition to many meals. Possessing a peppery, fruity flavour with a subtle earthiness, they bring an unrivalled depth of flavour to dishes.

This recipe from Kricket's Will Bowlby utilises the mushrooms in a unique way, harnessing their distinct flavour profile in combination with Indian spices, sweet peas and the subtly sour green mango. It's the perfect dish to see you through these cool, early autumn days.


  • 200g unsalted cashew nuts, soaked in water for a few hours
  • 200 ml water
  • 1 tablespoon vegetable oil
  • 2 tablespoons ginger and garlic paste
  • 2 green chillies, halved
  • 2 brown onions, puréed
  • 1 tablespoon garam masala
  • 1 small green unripe mango, peeled, destoned and flesh finely chopped
  • 1 handful of fresh fenugreek leaves
  • 200ml double (heavy) cream
  • 200g unsalted butter
  • 500g chanterelle (girolle) mushrooms
  • 200g fresh peas
  • sea salt, to taste
  • Squeeze of lemon juice
  • 1 handful of pea shoots (optional), for garnishing


  1. Drain the soaked cashew nuts, then blend them with the water in a food processor to form a paste.
  2. In a deep saucepan, heat up the oil over a low heat, then add the ginger and garlic paste, green chillies and onions and cook, stirring continuously, until the water has evaporated from the onions. Add the cashew nut paste and garam masala and cook for a further 10 minutes.
  3. Add the mango, fenugreek leaves and cream and cook for a further 5 minutes until all the ingredients are soft and well blended. Remove from the heat then blitz with a hand blender to give it a smoother consistency.
  4. Heat 4 tablespoons of water in a saucepan, add the butter and stir until melted, then add the mushrooms and cook for about 10 minutes until the mushrooms are soft. Add the peas and season to taste with a little salt plus a squeeze of lemon. Serve the sauce topped with the mushrooms and peas, and garnish with the pea shoots.