Sauteed Garlicky Chanterelles
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 Everby 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
The queen of mushrooms in a deliciously prepared way. I’ve always used them “in” something but I’m dying to try this.
They are great in something but I do love to get their full tasted in a bite. Thank you Mauree:)
Best mushroom! Love them most from the grill exactly that wa,y just with tiny pepper cubes for a little more color
That sounds delicious Chris!
I love chanterelles prepared simply like this. You can really appreciate their flavor!
Absolutely!
Good God! I’d ask for this gorgeous, soothing, comforting dish at my last supper :)
Hehe, Thanks Nusrat!:)
I second that!
What a timely post. I’ve been craving chanterelles exactly the way you’ve prepared them here. My friend in Germany just sent me an email saying how excited she is for mushroom season to come, too. We’re all kindred spirits. :)
Simple is best when using such a special ingredient. Perfect!
Thanks for the link love!!
It does sound like it, I love mushroom season. I agree, Jean. Thanks:)
Mmmm, they look utterly delicious Nancy
Janie x
They tasted it too;)
Sublime! I love garlic and I love chanterelles mushrooms.
I enjoy this simple garlic-mushrum dish with roasted patatoes or with eggs in omlette:-)
Have a great week!
Wow, your dish is making my mouth water and I just ate dinner. Thanks and you too have a great week!:)
I would do the happy dance also if I had these.
Hehe, I hope you find them soon:)
Simply scrumptious!
Cheers,
Rosa
Thanks Rosa, enjoy your holiday!
We love chanterelles, and this looks so beautiful and simple, I can’t wait to make these when I get my hand on some fresh ones..
I hope you find them soon Ash, enjoy!:)
I confess, I don’t believe I’ve ever had chanterelles. BUT I adore mushrooms and every time I see these beauties, I scour the produce section for them so I can try some. I don’t know if I just have bad luck getting my hands on some, but if I see some this is the first recipe I’ll be trying them with :)
That’s too bad Rochelle. I hope you find them sometime or at least try them in a restaurant. Thanks:)
Had some chanterelles yesterday…they are so good!
Good for you, Angie;)
Just gorgeous. I’m not a huge mushroom fan but I do eat them for the nutrition….these may change my mind! Awesome ;)
These are so great and taste quite different than other mushrooms. I hope you give them a try. Thanks Angela:)
I love chaneterelles, this is a fabulous dish!
Glad to hear you’re also a fan. Thanks!
G’day and LOVE chanterelles Nancy, true!
LOVE your photo and thank you for inspiring me to use chanterelles in future cooking too!
Cheers! Joanne
Thanks, Joanne I hope you cook some chanterelles soon.:)
Sadly not in this country, as far as i know . . . but I do remember and so agree with the others . . . beautiful in their own right . . . enjoy!!
That’s too bad Eha. But thank you:)
I love mushrooms and this dish is making me drool. Looks very scrumptious!!
Glad to hear you also love mushrooms. Thanks Shema!
What a great recipe and so simple with just the few ingredients. I can see these served as is or mixed into other dishes. Beautiful photo as always.
It is so simple but amazing tasting. Thank you Vicki!
Love to see how you kept the mushroom let be the hero and didn’t load it with other ingredients or flavors. Delicious post indeed :-)
Thanks, I really wanted to showcase their flavours.
Chanterelles are right behind Maitake as my top favorite mushrooms – so beautiful!
I haven’t tried Maitake but would love to. Thanks Alyssa!
Wonderful recipe and stunning photography!!! All in all, a beautiful post :)
Thank you Nandita!
Amazing photos of the chanterelles!
Thank you:)
One of my favorite mushrooms! And I love them sauteed all by themselves, too. Although I probably have them added to another dish more often. Great pictures! Good post – thanks.
Thanks John!
I love chanterelles and just used some last week. They don’t need a thing except garlic, salt, and olive oil. Beautiful photos!
Thanks Bill!
Absolutely gorgeous pictures!!! Love chanterelles and agree that they don’t need much. You don’t want to hide their flavor. Great dish!
Exactly, thanks MJ!
Other than buttons and portabella… I never try other mushrooms. These chanterelles look fantastic.. with a garlicky flavor.. I am there and salivating. :)
That’s too bad, I hope you can give chanterelles a try sometime. Thanks Ramona!
Chanterelles are one of my favorite mushrooms and they are so delicious when sauteed with garlic like you’ve done.
We just found chanterelles at Costco of all places, and are having a dinner of walleye with chanterelles. I am torn between this simple recipe, versus adding a bit of wine/stock and cream to make it into a sauce . . . It’s nice to have such difficult choices :)
Yes, this is a very good way of cooking chanterelles – better than smothering them in cream imo. Some fresh thyme leaves make a nice additional twist.
Trying this tonight after finding some orange chanterelles out in the wild.