These beautiful bright orange / yellow chanterelle mushrooms are excellent as a main dish recipe or served over toast or pasta or as a garnish for steak or chicken. They are nutty, earthy, and chewy. They don’t have as much water as button mushrooms. Add some herbs if you got ’em and/ or a little lemon juice or vinegar if you like.
Because mushrooms hold so much water (chanterelles less so than other types), I like to start them off in a hot pan with no fat. This makes them “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 the heat if it starts to smoke.
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 4
- Category: Side Dish
- Method: Stovetop
- Cuisine: International
- 1 Tbsp olive oil
- 1 large shallot, fine dice
- 2 cloves garlic, minced
- 1 lb chanterelles, quartered, rough ends removed
- 1 Tbsp butter
- 1/4 tsp salt
- pinch pepper
- Bring a large pan to medium high heat and add olive oil. When hot, add shallots. Cook for ~ 4 minutes or until translucent and add garlic. Cook 1-2 minutes or until fragrant and set aside.
- Wipe the pan (careful it’s hot!) and add chanterelles. Try not to disturb or stir them too much. Cook ~ 4 minutes. Add a little olive oil partially through if they look dry. Finish them off with butter and cook ~ 2 minutes. Add cooked onions and garlic and stir. Add salt and pepper to taste. Happy Eating! Beckie
Things In My Kitchen:
- Teak Cutting Board – Harvested from sustainably managed plantations. Has grooves to catch run off juices.
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Keywords: Chanterelles, Mushrooms, Fungi, Gluten Free, Paleo, Keto, Low Carb, Vegetarian, Whole 30