Easy Sautéed Chanterelle Mushrooms
7 Ingredients | 25 minutes
This beautiful bright orange/yellow fresh baked chanterelles recipe (chanterelles) is healthy, nutty, earthy, peppery and very easy to prepare.
Chanterelles are golden and range from yellow to red to bright orange. They are trumpet- or cup-shaped mushrooms and are usually collected in the wild, but they can also be cultivated (although that is unlikely).
Auteur: Beckie Hemmerling
- 1 tsp olive oil 1 large shallot, finely diced 2 garlic cloves, finely chopped 454 g chanterelles, quartered, rough ends removed
- 1 tsp butter¼ tsp saltPinch of pepper
PREPARATION
STEP ONE: Prepare the mushrooms. Like any mushroom - raw chanterelles are cleaned by taking a paper towel and rubbing the dirt off it. Do not soak them, as mushrooms are like little sponges and quickly become "slimy".
Because mushrooms retain so much water (chanterelles less than other varieties), I like to fry or sauté them in a hot pan with no or very little fat.
Because of this, fresh raw mushrooms "scream" a bit when they hit the pan. Seriously, they talk to you while they cook when the pan is at the perfect heat. But you also don't want the pan to smoke. Fine lines. Add a little olive oil and reduce the heat or remove it from the heat when the pan starts to smoke.
STEP TWO: Cook the mushrooms. Place the mushrooms in a large pan (they like room to get crisp), salt them, add a little olive oil, and cook for about 4 minutes. Try not to disturb them. Add olive oil if the chanterelles look dry.
Reduce the heat and continue to cook the chanterelles with a little butter and simmer for ~2 minutes or until desired tenderness. EASY!
