Sauteed Fresh Chanterelles Recipes

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

SAUTéED CHANTERELLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

SAUTEED CHANTERELLES

Steps:

• Cut mushrooms into chunks. Try to keep all the pieces about the same size.
• Saute the garlic and shallots in butter over medium heat until the onions start to turn translucent.
• Add the mushrooms to the pan. Stir every few minutes. (Lots of water in the bottom of the pan is normal.).
• After about 10 minutes (or when your mushroom chunks are a couple minutes from doneness,) drain the juice from the bottom of the pan.
• Add the basil and the lemon juice, salt and pepper to taste and cook the mushrooms until they're soft but not mushy.
• Enjoy!

CHANTERELLE MUSHROOM RECIPE

Steps:

• Cut the shallot very finely. How to cut chanterelles: leaves small mushrooms whole, cut medium mushrooms into 2 parts, big mushrooms into 3-4 parts.
• In a medium bowl, whisk the eggs with cream, season them with salt and pepper.
• Heat the butter in a medium/large non-stick frying pan over medium heat. Cook the shallot until soft, then increase the heat to medium-high and add the mushrooms in an even layer. Cook without stirring for 1-2 minutes, when they release water you can stir them. Increase the heat to high and cook the mushrooms until the excess liquid is evaporated, but the mushrooms are just slightly soft (they should not be completely soft at this point).
• Add the eggs to the pan. Cook the eggs slowly over low heat, stirring constantly with a spatula, until set but still soft and not dry.
• Enjoy!

SAUTEED FRESH CHANTERELLES

Steps:

• Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.

FRESH CHANTERELLES WITH SHALLOTS

Steps:

• Melt butter with oil in heavy large skillet over medium-high heat. Add mushrooms; sauté until lightly browned, about 6 minutes. Add shallot and garlic; sauté 2 minutes longer. Season to taste with salt and pepper. DO AHEAD Can be made 2 hours ahead. Transfer to baking sheet. Cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 5 minutes.