Quick and easy sauteed chanterelle mushrooms, prepared in the skillet with a few simple kitchen ingredients.
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.
Chanterelle are kind of firm and they have a unique taste. It’s hard 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 due to the fact that 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 chanterelle, 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.
How to prepare and sautee chanterelle?
Chanterelle can be cleaned by brushing away dirt, however if they are muddy, I simply rinse them off and pat them dry.
There are different school of thought regarding the part with washing mushrooms.
I personally think, that if a mushroom is dirty, it should simply be washed and that’s all there is to it.
Prep your mushroom 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.
Heat up a pan with butter and saute onion slices and your mushrooms.
Season mushrooms in your pan and cook for a few minutes until soft and you are satisfied with the result.
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 chanterelle.
French or German/Austrian dishes are usualy our choice.
More sauteed mushroom dishes
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Sauteed Chanterelle Mushrooms Recipe
- 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.
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