The CBandJ

Chanterelles, Butter and Jelly

A take on a classic. Elevate your childhood favorite with some seasonal chanterelle mushrooms. Chanterelles are growing wild around Atlanta this July and there’s something about their fruity character that lends themselves nicely to a little butter and jam. So ditch the peanut butter and try this Chanterelle CBandJ.


  • 2 cups clean, sliced fresh Chanterelle mushrooms
  • 2 heaping tablespoons of butter (I used this Vegan butter)
  • a smearing of apricot jam
  • 2 slices of bread (dealers choice)
  • sage (optional)
  • salt


  1. Melt butter in medium sauce pan on medium high heat.
  2. Add mushrooms and sauté until soft and fragrant. Season with salt to taste.
  3. Lightly toast your favorite bread and smear with apricot jam.
  4. Pile on cooked mushrooms and top with a very modest amount of sage (a little goes a long way) or omit all together.


Pip Tip: To wash or not wash the mushrooms? That is the question. To which my answer is  “it’s more of a rinse.” Gently inspect each individual mushroom, one at a time, for dirt and insects. Brush off any obvious dirt with a paper towel. If they’re pretty dirty gently rinse them in a cold water bath, swishing them around, but never leaving them in the water to soak. Just swishing for 5 seconds and then immediately remove and wipe away any residue with your hands or a damp paper towel. Then lay them out on a clean, dry dishtowel to dry for at least 10-15 minutes and then it’s go time. Some folks are adamant about not using water for fear of washing away flavor, but I really don’t think a quick rinse does any harm. If you disagree, clean them using a soft bristled brush to gently brush the dirt away.


Keywords: chanterelles, chanterelle mushrooms, vegan, vegetarian, CBandJ, breakfast, lunch, snack