We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Dish type
- Side dish
- Vegetable side dishes
Bacon and mushrooms are a match made in heaven. Serve with baguette and white wine.
7 people made this
- 15g butter
- 50g lean bacon
- 1 small onion, finely chopped
- 500g fresh chanterelles, cleaned
- salt and freshly ground black pepper to taste
- fresh parsley, chopped
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Melt butter in a frying pan and sauté the bacon and onion until translucent.
- Cut large chanterelles down the middle. Simmer for 10 minutes in an open pan until the liquid has completely boiled off. Sprinkle with chopped parsley and serve immediately.
Reviews & ratingsAverage global rating:(8)
Easy Sautéed Chanterelle Mushrooms
This beautiful bright orange / yellow fresh sautéed chanterelle mushrooms recipe (chanterelles) is healthy, nutty, earthy, peppery, chewy and very easy to cook.
Don't know what to do with these 'shrooms? Serve chanterelle mushrooms as a stellar side dish or as a main dish served over toast or pasta or as a garnish for steak, chicken, or omelets. Add some herbs if you got 'em and/ or a little lemon juice or vinegar if you like.
How to cook: Because mushrooms hold so much water (chanterelles less so than other types), I like to sauté or pan fry them in a hot pan with no fat to start with.
This makes mushrooms "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 or remove from heat if the pan starts to smoke.
Like any mushroom - chanterelles are cleaned by taking a paper towel and rubbing the dirt off. Don't soak them, they are like little sponges and will get "slimy" fast.
If you are eating them raw and want more than the paper towel method, then give them a very fast rinse and slice or eat right away.
Vegans can skip the butter in this chanterelle mushroom recipe and just use olive oil or use a non-dairy alternative. Paleo and Whole 30 can use grass fed butter.
Lastly, chanterelle mushrooms can be a bit pricy which makes them intimidating because that's a lot of cash to blow! Dive deep into it and don't eat them to fast, so you can savor this very special mushroom!
Serve this Sautéed Chanterelles with complementary recipes like:
You May Also Like
If you like this Chanterelle Mushroom recipe, you may also like these mushroom dishes:
What Is Tagliatelle?
This is a traditional type of flat, long, and wide pasta. It’s similar to fettuccine just a bit wider. It can be used with thick ragu-style sauces or something lighter like this recipe here. If you can’t hunt down any tagliatelle, try out fettuccine, linguini, or even spaghetti.
3. Grilled Salmon With Sautéed Chanterelle Mushrooms
|Prep Time||Cook Time||Servings|
|10 mins||35 mins||4|
- 1 lb. fresh chanterelles – sliced
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter
- 2 cloves of garlic – minced
- Salt and pepper to taste
- A few sprigs of thyme
- 1 4-lb. salmon – fillet
- 3 tablespoons extra-virgin olive oil
- 1 lemon – thinly sliced
- Salt and pepper to taste
- A few sprigs of thyme, dill, and tarragon
- Heat a large skillet over medium-high heat and add oil and butter.
- Add the mushrooms, thyme, and minced garlic, and season with salt and pepper.
- Cook for five minutes until mushrooms turn golden brown, then set aside.
- Rub olive oil on the salmon and season it with salt and pepper. Stuff the cavity with the lemon slices, thyme, dull, and tarragon.
- Place the salmon on a hot grill and cook each side for about 8 minutes.
- Let it rest for 10 minutes before serving with the mushrooms.
Sauteed Chanterelle Mushrooms Garlic and Thyme
There are a 1000 (actually a lot more) different ways to use mushrooms…and there are dozens or mushrooms available in today’s supermarkets and specialty shops. I use mushrooms as ingredients in my dishes, as stand-alone side dishes and as garnish. The variety of mushrooms available and the different recipe options let you go in so many different directions.
Chanterelle mushrooms are one of my favorites and in this recipe video, I show you a simple but elegant way to prepare them. Chanterelle’s are wild mushrooms, that are not always available, so when I see them in the store I usually buy them. They have a beautiful golden color to them, and a have an almost sweet meaty taste. Below, and demonstrated in the video, is my recipe for sautéed chanterelle mushrooms with garlic and thyme.
Ingredients for Chanterelle Mushrooms with Garlic and Thyme
- Cup of chanterelle mushrooms chopped into large bit size pieces
- One clove of garlic
- Half teaspoon of fresh thyme
- Olive oil
- Lemon Juice (optional)
- Salt and pepper
I like to cook my chanterelle mushrooms to “well done”, where just about all the water in them is fully cooked out and they take on a chewy, “meaty” texture. If you use high heat and let the chanterelles go long enough, they get nice crispy edges, almost like a chip.
For this dish there’s just a few things to remember. First it’s important to cut the mushrooms into fairly large pieces as they shrink a lot when cooked and as you cook them, don’t fiddle with them too much. Let the chanterelles sear on each side and get nice browned all over. Finally, anytime you cook with garlic, you want to make sure not to burn it, so add it late in the process, just a few minutes before you’re ready to take the mushrooms off.
- Cut the chanterelle mushrooms into 1 – 2 inch pieces you can watch how I chop mushrooms in this video.
- Remove any obvious pieces of dirt or debris, but don’t wash them in water, as that can water log the mushrooms
- Heat a frying pan and add a tablespoon of olive oil and a tablespoon of butter
- Add the mushrooms, a couple pinches of salt and pepper and toss to coat
- NOTE: Mushrooms have a tendency to suck up olive oil. If at any point the bottom of the pan looks dry, add some additional oil.
- Let the chanterelles sear on one side, over medium heat (don’t move them around too much) until they are browned (about 10 minutes), then toss the mushrooms in the pan to expose the other side to the heat.
- Let them continue to brown and notice in the video how dark I let them get. Eventually they will give up most of their water and be about half the size that you started with. The edges should be crispy and the texture firm.
- Add a clove of minced garlic and the fresh thyme leaves and let them cook for a few minutes until the garlic has softened, but not burned
- If I’m serving as a side, I like to hit the mushrooms with a touch of lemon juice or vinegar at the end for a little acidity
- Taste and re-adjust the seasoning with salt and pepper if needed
Now that the chanterelle mushrooms are sautéed off, you can take them in a number of directions. I love them simply served as a side dish, maybe garnished with a bit of chopped parsley. But you they work in a ton of dishes. here are some of my favorites:
I love cooking these mushrooms with steaks especially. Here are few of my favorites to pair with them:
- 4 ounces bacon, diced
- 2 tablespoons olive oil
- 1 onion (8 oz.) peeled, halved lengthwise, and thinly sliced
- 1 tablespoon minced garlic
- ¼ teaspoon each salt and pepper
- 1 bunch (10 to 12 oz.) red chard
- 2 cups arborio (short-grain white) rice
- 1 cup dry white wine
- About 6 cups fat-skimmed chicken broth
- ¼ cup shredded parmesan cheese
- 2 tablespoons butter
- Roasted chanterelle mushrooms (see notes)
In a 12-inch frying pan with 2-inch-tall sides or a 5-quart pan over medium-high heat, stir bacon until browned and crisp, about 5 minutes. Transfer to paper towels to drain. Discard all but about 1/2 tablespoon bacon fat from pan.
Add 2 tablespoons olive oil to pan over medium-high heat. When hot, add onion, garlic, salt, and pepper. Reduce heat to medium and stir frequently until onion is very soft and browned, 20 to 25 minutes (if onion starts to scorch, reduce heat further and stir in 2 tablespoons water).
Meanwhile, rinse chard. Trim and discard stem ends. Thinly slice stems crosswise and coarsely chop leaves. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add chard and cook, stirring occasionally, until stems are tender-crisp to bite, 3 to 4 minutes. Drain, place in a large bowl of ice water until cool, and drain again.
Add rice to onions and stir until opaque, about 3 minutes. Add wine and stir over medium heat until absorbed, 1 to 2 minutes. Add 6 cups broth, a cup at a time, stirring after each addition until almost absorbed, 20 to 25 minutes total (rice should be tender to bite).
Stir in cheese, butter, bacon, chard, and roasted mushrooms. If risotto is thicker than desired, stir in a little more broth. Spoon risotto into wide, shallow bowls.
Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.
How would you rate Fricassee of Chanterelles?
Not a review, but a question (not sure where to ask)--how much nutmeg am I supposed to use? The recipe doesn't list a measurement!
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
- Heat a 12″ skillet over medium heat. Add bacon and fry until crispy, 10–12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain set aside. Add butter cook until milky foam settles at the bottom of the skillet and turns nut brown, 12–15 minutes. Increase heat to medium-high and add mushrooms and garlic cook until golden, 8-10 minutes. Sprinkle with parsley, lemon juice, salt, and pepper. Garnish with reserved bacon.
MORE TO READ
For the perfect at-home cocktail, look to the three-ingredient English classic.
This creamy, comforting risotto features WSU’s own Cougar Gold cheese as well as a mix of mushrooms, including seasonal chanterelles.
⅓ cup peeled and minced shallots (or ⅓ cup white or yellow onion, finely chopped)
1 pound flavorful mushrooms (such as crimini, portobello, chanterelle, oyster, and shiitake, or a combination), thinly sliced.
4 tablespoons fresh parsley, very finely chopped
½ cup grated Cougar Gold cheese
Melt butter in a large saucepan on medium-high heat. Sauté shallots until translucent. Add mushrooms and sauté until lightly browned. Add rice stir until rice is a pale, golden color. Add 1 cup broth to rice and stir until absorbed. Continue adding broth 1 cup at a time, stirring constantly until the liquid is absorbed. The risotto should be slightly firm and creamy, not mushy. If more liquid is needed, or to substitute for an equal amount of broth, add 1/2 cup dry white wine.) Remove from heat, and stir in parsley, cheese, and seasonings.
Serve as a main course, or as a side accompanying grilled meat, chicken, or fish.
Roasted Wild Mushrooms
from chef Scotty Parrish, WSU Master Food Preserver
2 pounds mushrooms (such as chanterelle, shiitake, and oyster, or a combination)
Clean mushrooms well and tear into strips. Toss with olive oil and rosemary, and roast in a 425-degree oven for about 20 minutes, turning occasionally, until cooked through. Sprinkle with sea salt, and serve.
Notes: Serve hot as a side to your favorite grilled meat, or serve room temperature as part of a crudité platter.
Chanterelle Mushroom and Chicken Pasta
from Linda Burner Augustine (’83 Home Economics and Honors)
8 ounces short shaped pasta such as gemilli, fusilli, or penne
12 ounces chanterelle mushrooms
1 boneless, skinless chicken breast (about 8-12 ounces) sliced into bite size pieces
Freshly ground black pepper
3 tablespoons flour (divided)
2 tablespoons butter (divided)
2 teaspoons chopped garlic
¼ cup sherry or white wine (see note)
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Grated Parmesan cheese, for sprinkling on top (optional)
Cook pasta according to package directions drain. Meanwhile, remove any excess dirt from chanterelles. Place in a colander, and run under just enough water to clean them drain then remove to paper towels and pat dry. Cut large chanterelles in half or quarters. Sprinkle chicken with salt and pepper, then toss with 2 tablespoons flour. Heat oil and 1 tablespoon butter in a large skillet over medium heat add chicken and cook until browned stirring once or twice remove and keep warm. To the same skillet over medium heat add remaining 2 tablespoons butter then chanterelles and cook and stir just until softened, about 3 minutes. Add garlic and cook about 30 to 45 seconds just to release flavor. Return browned chicken to pan sprinkle with remaining 1 tablespoon flour and stir. Add sherry to the chicken and chanterelles and cook 30 to 45 seconds, then stir in chicken broth, cream and thyme bring to a simmer and cook just until slightly thickened, about 3 to 4 minutes season with salt and pepper. Stir in cooked pasta and sprinkle with grated Parmesan cheese, if desired.
Notes: Sherry or white wine can be omitted and substituted with chicken broth.
from Michael Neff, director of WSU’s molecular plant sciences graduate program and assistant chair of the department of crop and soil sciences
1 tablespoon butter (or mix of butter and olive oil)
1½ cups chanterelles, cleaned and sliced
4 green onions, finely chopped
Juice from half a lemon, optional
Melt butter in a cast-iron frying skillet, then add chanterelles and green onions, spreading the mixture evenly over the bottom of the pan and sautéing over medium heat until the moisture is cooked out of the mushrooms. Add vermouth and lemon juice, if using. Serve atop steak or salmon, or with a crusty loaf of bread.
Read more about mushrooms with a reading list from the experts
From the archives
Find advice and tips from recently retired WSU mycologist Lori Carris on safe hunting for mushrooms.
Head into the woods with Carris
Carris is featured in the 2019 documentary film Fantastic Fungi.
WSU’s Charles Gardner Shaw Mycological Herbarium, founded in 1915, contains approximately 70,000 specimens of fungi.
Before you start cooking your chanterelle mushrooms, always make sure that you give them some cleaning.
Ideally, a clean dried chanterelle will only require gentle brushing to be ready. However, because of the earthy habitat, there might be some dirt particles here and there that require rinsing the mushroom under the water while brushing.
Although some people claim that mushrooms will lose their taste if they’re washed, a lot of chefs believe that gently washing the mushrooms won’t affect their taste at all.