I’m so excited! Today I saw fresh Chanterelle mushrooms at the green grocers for the first time this year. That means that mushroom season is starting and these beauties will be on my kitchen’s and many restaurant’s menus. Happy dance for mushroom season!
The small amount I purchase was slightly damaged but the amazing taste and smell was intact.
Chanterelles are considered to be a culinary delicacy and a very much sought-after mushroom. These gourmet fungi are placed on the same short list, by some chefs, with truffles and morels. So it really is no wonder that for many hundreds of years they where served to nobility. Thankfully times have changed and us commoners can also enjoy the delectable tastes of chanterelles.
Chanterelles have a very distinct smell and taste than other mushrooms. They, chanterelles, have a unique slight fruity aroma that compliments just about any dish. They never overpower other ingredients. The texture is meaty and somewhat chewy. The taste is light, a bit fruity and the flavours can be appreciated best when cooked in simple manners — like sauteing. (It is best to avoid eating them raw as some people may become ill with an upset stomach.)
I have eaten chanterelles in pasta, soup, risotto, and lightly sauteed both in butter and olive oil. They have all tasted great but to best enjoy the flavour I prefer the sauteed method. They make a wonderful side dish to grilled chicken breast or even beef steak. Really you can’t go wrong with chanterelles!
There really isn’t much of a recipe but I’m going to list the ingredients and basic instructions in case some of you want to print out the recipe for your meal planning.
- *260g fresh and rinsed chanterelles mushrooms
- 3 garlic cloves, minced
- sea salt, to taste
- **good quality olive oil
- Throughly rinse the chanterelles to remove small debris. Gently pat dry with paper towels, try to dry off all excess water. If the mushrooms are very big, cut into even sized pieces. Heat about 1-2 tbsps of olive oil (or melt butter) and saute the garlic for two minutes, add the mushrooms and sprinkle in a little bit of sea salt. Saute until the mushrooms are soft and cooked through. If you’d like you can keep cooking until they crisp a bit. Serve as desired.
**Instead of olive oil unsalted butter may be used.
We enjoyed these chanterelles on the side of grilled chicken and steamed white rice, it was a great dinner. I can’t wait to purchase more and keep experimenting with recipes.
Want more? Check out these chanterelle recipes from foodie friends.
- Chanterelles and the Sexiest Soup Ever by Honest Food
- Wild Mushroom Sauté with Bacon, Herbs and Cous Cous by Family Fresh Cooking
- Orecchiette with Chanterelles, Brocollini, Frisee and Pancetta by Lemons and Anchovies
- Bruschetta With Chanterelles and Brie by Herbivoracious
- Chanterelle, Bacon and Plum Salad with Blue Cheese by Steamy Kitchen
- Steak With Creamy Chanterelle Sauce by Daring Gourmet