This dairy-free mushroom "butter" is sure to be a hit as an appetizer at any event. The mushrooms provide a beautiful woodsy, peppery taste that is enhanced by fresh herbs and port wine, plus their beautiful golden color makes this butter a stand-out on the appetizer table. Serve this with whole grain crackers and crusty bread for a rustic feel.

Chanterelle Mushroom Butter [Vegan]



  • 2 tablespoons canola oil
  • 2 cups fresh or frozen Chanterelle mushrooms
  • Salt and pepper, to taste
  • 1 garlic clove
  • A pinch of cayenne pepper
  • 1/4 cup Tawny port or grappa wine
  • 2 sprigs of thyme
  • 2 tablespoons tomato paste
  • 1/2 cup canola oil
  • 1 tablespoon nigella seeds
  • 1 tablespoon lemon thyme leaves


  1. Sort and clean the Chanterelles, or rinse well and let drain on paper towels.
  2. Sauté the Chanterelles in 2 tablespoons of canola oil with a garlic clove and thyme springs. Pour over the Tawny port or grappa and cook until the alcohol evaporates.
  3. Season to taste with salt, pepper, and cayenne. At the end, add tomato paste. Cook until all the liquid has evaporated.
  4. After the Chanterelles have cooled down, transfer to a blender and blend it with the canola oil is a thick paste of the consistency of a soft butter. Mix in the thyme leaves and nigella.