Sautéed Chanterelles In Butter Recipes

SAUTEED CHANTERELLES

Sauteed Chanterelles image

I saw some beautiful chanterelle mushrooms at the farmer's market this weekend and I used this tasty recipe to cook them. This recipe serves 2 people as a side dish.

Provided by laura.e.shepard

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 cups chanterelle mushrooms
1 tablespoon butter
2 garlic cloves, minced
1 tablespoon chopped shallot
lemon wedge
1 teaspoon chopped fresh basil
salt
black pepper

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!

Nutrition Facts : Calories 80.2, Fat 6.1, SaturatedFat 3.7, Cholesterol 15.3, Sodium 46.8, Carbohydrate 5, Fiber 1, Sugar 1.6, Protein 3.4

SAUTéED CHANTERELLES

Sautéed Chanterelles image

Provided by Moira Hodgson

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

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.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

SAUTEED FRESH CHANTERELLES

Sauteed Fresh Chanterelles image

Categories Mushroom Side Sauté Vegetarian Quick & Easy Low Cal Lemon White Wine Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 6

Number Of Ingredients 6

Ingredients

1 1/4 pounds fresh chanterelles or Portobellos
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
fresh lemon juice to taste

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.

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