Pan-Fried Chanterelles Recipe

Ingredients

• 1 pound fresh chanterelle mushrooms
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 garlic cloves, minced
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves

Instructions

1. Begin by cleaning the mushrooms thoroughly. Use a soft-bristled brush or a damp towel to wipe away any dirt or debris. Avoid rinsing them in water as chanterelles absorb water easily and become rubbery when cooked. Cut off the bottoms of the stems.
2. In a large skillet or a non-stick pan, heat olive oil over medium heat until hot. Add the cleaned mushrooms to the pan and sauté for 2-3 minutes, stirring occasionally.
3. Season the mushrooms with salt and pepper and add minced garlic to the pan. Cook for an additional 1-2 minutes until the mushrooms are lightly browned.
4. Move the chanterelles to one side of the pan and add the butter to the other side. Once the butter has melted, add fresh thyme leaves to the melted butter and start basting the mushrooms with the flavored butter. Cook until the mushrooms are tender and the butter is slightly browned, around 5-7 minutes.
5. Remove the pan from the heat and serve the chanterelles hot, garnished with additional thyme or parsley if desired.

Verdict

This pan-fried chanterelles recipe is a simple yet incredibly delicious way to enjoy this seasonal delicacy. The earthy flavor of chanterelles pairs perfectly with the garlic and herb-infused butter, creating a rich and satisfying dish that will impress any gourmet food lover.

Serving Suggestions

Pan-fried chanterelles are a versatile dish that can be served on their own as a decadent side dish or added to pasta, risotto, or soups. They also make a great topping for bruschetta or crostini. Pair them with a light and crisp white wine to enhance the subtle flavors of the mushrooms. Bon appétit!