Best 2 Sautéed Chanterelles Recipes
Step into the realm of culinary delight as we embark on a journey to discover the best sautéed chanterelle recipe. These golden gems of the forest, known for their earthy aroma and delicate flavor, deserve a cooking method that enhances their natural goodness. Sautéing, with its gentle heat and quick cooking time, preserves the integrity of the chanterelles while drawing out their rich flavors. Let's explore the nuances of selecting, preparing, and sautéing chanterelles to create a dish that tantalizes the taste buds and leaves you craving more.
Here are our top 2 tried and tested recipes!
SAUTéED CHANTERELLES
Provided by Moira Hodgson
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams
SAUTEED FRESH CHANTERELLES
Categories Mushroom Side Sauté Vegetarian Quick & Easy Low Cal Lemon White Wine Parsley Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.
Tips:
- Choose fresh chanterelles: Look for chanterelles with a firm, meaty texture and a bright yellow-orange color. Avoid any mushrooms that are slimy, wrinkled, or have dark spots.
- Clean chanterelles properly: Brush off any dirt or debris from the chanterelles with a soft brush. You can also rinse them quickly under cold water, but be careful not to soak them, as this can dilute their flavor.
- Use high-quality butter: Butter is a key ingredient in sautéed chanterelles, so it's important to use a good-quality butter that has a rich flavor. Unsalted butter is best, as it allows you to control the amount of salt in the dish.
- Cook the chanterelles over medium-high heat: This will help to develop their flavor and create a nice golden-brown crust.
- Don't overcrowd the pan: When sautéing chanterelles, it's important not to overcrowd the pan. This will prevent them from cooking evenly and will result in a soggy dish.
- Season to taste: Once the chanterelles are cooked, season them to taste with salt and pepper. You can also add other seasonings, such as garlic, thyme, or rosemary.
Conclusion:
Sautéed chanterelles are a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. They are also a great way to add a touch of elegance to your next meal. With their earthy flavor and delicate texture, sautéed chanterelles are sure to impress your guests.
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