Quick and easy sauteed chanterelle mushrooms, prepared in the skillet with a few simple kitchen ingredients.
Global Food Recipes
with Spices and Herbs
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What are Chanterelle mushrooms?
Chanterelle mushrooms are some of the most loved mushrooms in the world. They are usually golden/orange and grow in bunches in temperate forests during summer and fall.
Chanterelles are kind of firm, and they have a unique taste. It's difficult to describe, to be honest. They are found when foraging for mushrooms, and most sold in stores are foraged as well.
This is not a cheap mushroom. In fact, it's a highly valued mushroom variety because it's not that commonly found in nature and because it tastes great. We do forage our own chanterelle when we are in Europe in summer and autumn. I don't recommend you do that if you are new to foraging mushrooms because there are poisonous look-alikes.
Storing fresh Chanterelle
When cooking with chanterelles, it is advised to use them up soon enough. The fresher and younger they are, the better.
However, you can keep fresh chanterelles in the cold vegetable compartment in your fridge for a few days if need be.
Process Overview
Chanterelles can be cleaned by brushing away dirt; however, if they are muddy, I simply rinse them off and pat them dry. There are different schools of thought regarding the part with washing mushrooms because water can be trapped in the gils.
I personally think that if a mushroom is dirty, it should be washed, but you have to process and cook the mushroom right away.
Step 1
Prep your mushrooms by rinsing them and cutting off parts that don't look fresh anymore.
If you have large chanterelles, you can cut them into two or four.
Step 2
Heat up a pan with butter and sauté onion slices and your mushrooms.
📖 Recipe
Sauteed Chanterelle Mushrooms Recipe
Ingredients
- 16 ounces Chanterelle Mushrooms fresh
- 1-2 Tablespoons Butter
- 1 medium Onion sliced
- Salt to taste
- Black Pepper Ground to taste
- 2 Teaspoon Thyme
- Parsley Fresh fresh to garnish
Instructions
- Prepare your chanterelle mushrooms. Clean mushrooms to cut off spoiled parts. Rinse if they are dirty, if they are not too dirty just use a brush to brush off dirt. Pat dry wet mushrooms to take in excess waters.
- Cut your mushrooms into two or fours if they are large, or else leave whole.
- Heat up a skillet with the butter and saute sliced onion until soft.
- Add mushrooms to your pan and keep over a high to medium heat setting.
- Season with salt and black pepper to taste. Add thyme and combine.
- Stir occasionally while the mushrooms are reducing. The mushrooms will lose a lot of liquids and that's ok.
- Cook until mushrooms are done over medium to high heat and until you are satisfied with the result.
- Serve still warm as a side dish.
Notes
Nutrition
Step 3
Season mushrooms in your pan and cook for a few minutes until soft and you are satisfied with the result.
Serving Ideas
We love to serve up this sauteed mushroom side dish with meat main course meals and other side dishes. Dishes that are popular in fall go really well with chanterelles. French or German/Austrian dishes are usually our choice.
We like them with steaks, wild game meat cuts, sausages and dumplings, braised red cabbage, goulash meat, fish, and even filet mignon.
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