Roasted Chanterelles with Black Lentil Candy Cap Curry


(4 Servings)

Saffron Cream:

¾ cup Raw Cashews

¾ cup Hot Water

2 pinches of Saffron

2 tbsp Lemon Juice

1 tsp Salt

Candy Cap Curry:

1 tbsp Coconut Oil

½ medium Sweet Yellow Onion, small dice

1 medium Carrot, peeled, small diced

½ tbsp Fresh Ginger, minced

½ oz Dried Candy Cap Mushroom Powder

½ tsp Hot Paprika
1 tsp Cinnamon

¼ tsp Turmeric Powder 

1 cup Black Lentils
3 cups Mushroom Stock or Water

1 tsp Salt

Roasted Chanterelles:

½ medium Sweet Yellow Onion

1 medium Honey Crispy Apple

½ tsp Dried Thyme Leaves

1lb Fresh Chanterelles

Fresh Parsley

1 tbsp Coconut Oil

Salt/Black Pepper


Pre-heat your oven to 400°F.

In a small bowl, soak the cashews and saffron with the hot water, set aside.

Measure out the Candy Cap, paprika, cinnamon, and turmeric powders and mix together in a small bowl, set aside.

In a medium size sauce pot on high heat, add 1 tbsp of coconut oil and the small diced onion. Season with 1 tsp of salt and sauté for 5 minutes until translucent and slightly caramelized. Add in the diced carrot and minced ginger, sauté for an additional 2 minutes. Next add your Candy Cap spice mixture and black lentils, stir it to evenly coat the lentils. Add the 3 cups of stock, cover it with a lid and let it simmer on low heat for 60 minutes. 

In the meantime, slice the other half of the onion into 4 large wedges (cut in ½, then those halves in ½ again). Also cut the apple (skin on), cut it into 12 equal wedges. In a large mixing bowl, toss the apple and onion wedges with the thyme, a pinch of salt and black pepper, and ½ tbsp of melted coconut oil. Lay it out evenly on a large baking sheet tray. 

Next, in a large mixing bowl, add the Chanterelles (if they are small Chanterelles leave them whole. For medium size ones cut them in half or if very large, in quarters, so they are all about equal in size.) Toss with ½ tbsp of melted coconut oil, a pinch of salt and black pepper. Arrange them on another large baking sheet tray so they are evenly laid out, not overlapping each other. Place the sheet trays of apples, onions, and chanterelles in the pre-heated oven and set a timer for 30 minutes.

After the 30 minutes the apple and onions should be lightly caramelized and golden. Set those aside and continue roasting the Chanterelles for an additional 10-15 minutes more or until they are golden brown.

To make the saffron cream, add the soaking cashews and saffron with the water into a blender with 1 tsp of salt and the lemon juice. Blend on low gradually increasing the speed to high. Blend for 1 minute on high or until creamy and smooth. 

Plate the lentils and place some of the roasted onion, apples, chanterelles on top. Drizzle saffron cream on top and garnish with fresh chopped parsley. Enjoy!