This beautiful fresh sautéed golden chanterelle mushrooms recipe (chanterelles) is healthy, nutty, earthy, peppery, chewy and very easy to cook.
Chanterelle mushrooms can be a bit pricy (because they are generally collected / foraged from the wild) which makes them intimidating because that's a lot of cash to blow!
Dive deep into chanterelles and don't eat them to fast, so you can savor this very special mushroom!
The Low Down on Chanterelle Mushrooms
Chanterelles are golden in color and range from yellow to red to bright orange. They are trumpet or cup shaped mushrooms and are generally collected wild but can be cultivated (although it's unlikely).
Don't know what to do with these wild " chantrelle " mushrooms? Serve chanterelle mushrooms as a stellar side dish or as a main dish recipe served over toast or pasta or as a garnish for steak, chicken, or omelets. Add some herbs if you got 'em and/ or a little lemon juice or vinegar to this recipe if you like.
If you are eating chanterelles raw and want more than the paper towel method, then give them a very fast rinse and scrub with as little water as possible. The beauty of their taste really shines though with a quick pan fry and most people (me included!) prefer them cooked.
Storing Chanterelle Mushrooms
Store chanterelle mushrooms in a plastic bag but don't seal it in the refrigerator. They like to have a little access to fresh air circulation but don't like to be fully exposed.
Place a paper towel in the bag with them to soak up any excess moisture and change out as needed.
How To Cook Raw Chanterelle Mushrooms:
Like any mushroom - raw chanterelles are cleaned by taking a paper towel and rubbing the dirt off. Don't soak them, mushrooms are like little sponges and will get "slimy" fast.
Because mushrooms hold so much water (chanterelles less so than other types), I like to sauté or pan fry them in a hot pan with no or very little fat to start with.
This makes fresh raw mushrooms "scream" a little when they hit the pan. Seriously, they talk to you as they're cooking if the pan is the perfect hot heat. But you also don't want the pan to be smokin'. Fine lines. Add a little olive oil and turn down or remove from heat if the pan starts to smoke.
Add the shrooms to a large pan (they like space to get crispy), give them a quick salting, add a little olive oil, and cook around 4 minutes. Try not to disturb them. Add olive oil if the chanterelles look dry.
Turn down the heat and finish cooking the chanterelles with a little butter and cook ~ 2 minutes or until your desired tenderness. EASY!
Sautéed Chanterelle Mushroom FAQS
Chanterelles grow best after rain and love heat and humidity. The season is generally July - September but runs into late fall and early winter in warmer places.
Yup! Vegans can skip the butter in this chanterelle mushroom recipe and cook them in olive oil or your favorite non-dairy alternative. Paleo and Whole 30 can use grass fed butter.
Yup! Paleo and Whole 30 can use grass fed butter or ghee (clarified butter) or olive oil.
Yup! I eat it all. Having said that, trim off any woody or really thick stems at the bottom that are fibrous. Mostly, the stems may take longer to cook if they are too thick and may be chewy (which isn't necessarily bad).
Things In My Kitchen:
- Teak Cutting Board - Harvested from sustainably managed plantations. Has grooves to catch run off juices.
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Simple Sautéed Chanterelle Mushrooms
EatSimpleFood.com
This beautiful fresh golden chanterelles mushrooms recipe is nutty, earthy, chewy and very easy to cook.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, fine dice
- 2 cloves garlic, minced
- 1 lb chanterelle mushrooms, quartered, rough ends removed
- 1 tablespoon butter
- ¼ teaspoon salt
- pinch pepper
Instructions
- Bring a large pan to medium high heat and add olive oil. When hot, add shallots. Cook for ~ 4 minutes or until translucent. Turn down the heat if the onions start to brown.
- Add garlic to the onions and cook 1-2 minutes or until fragrant and set the onion/garlic mixture aside on a plate. Add a little more olive oil if the pan is dry.
- Wipe the pan (careful it's hot!) and add chanterelle mushrooms and a touch of salt. Try not to disturb or stir them too much.
- Cook ~ 4 minutes. Add a little olive oil partially through if they look dry.
- Finish the chanterelles off with butter and cook ~ 2 minutes. Turn down the heat if the pan is smoking too much.
- Add cooked onions and garlic and stir. Add salt and pepper to taste. Happy Eating! Beckie
Notes
Don't want to cut up the shallot or garlic? Cool, leave 'em out of this recipe and just cook the chanterelles with the olive oil and butter.
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Serving Suggestion
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