Best 3 Sauteed Fresh Chanterelles Recipes
Indulge in the captivating flavors of sautéed fresh chanterelles, a culinary delight that offers a symphony of earthy, nutty, and slightly fruity notes. These wild mushrooms, prized for their distinctive aroma and rich taste, take center stage in a variety of enticing recipes.
Embark on a culinary journey with our classic sautéed chanterelles recipe, where the mushrooms are seared to perfection in butter, releasing their irresistible fragrance. For a touch of elegance, try the sautéed chanterelles with white wine and herbs, where a splash of white wine and a medley of aromatic herbs elevate the dish to a new level of sophistication.
If you prefer a creamy indulgence, the sautéed chanterelles with cream sauce is a must-try. The creamy sauce, infused with the essence of the mushrooms, envelops each bite in a velvety embrace. For those seeking a vegetarian delight, the sautéed chanterelles with spinach and pine nuts offer a vibrant combination of flavors and textures.
For a more substantial meal, explore the sautéed chanterelles with chicken or the sautéed chanterelles with pasta, both of which showcase the versatility of these remarkable mushrooms. The chicken and pasta provide a hearty foundation, allowing the chanterelles to shine as the star ingredient.
Each recipe is meticulously crafted to highlight the unique characteristics of chanterelles, ensuring an unforgettable culinary experience. Whether you're a seasoned chef or a home cook looking to elevate your skills, these sautéed chanterelles recipes will leave you craving more.
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.
CHANTERELLES
Steps:
- Brush any loose dirt from the chanterelles. Do not wash. Trim off the bottoms of the stems if they are tough. If chanterelles are not uniform in size, cut in halves or quarters.
- In a large sauté pan, heat two tablespoons of oil until almost smoking. Add half of the chanterelles and toss a few times; season with salt and pepper and toss again. Drain and set aside. Repeat with the remaining oil and chanterelles. Then marinate with the vinaigrette for at least one hour, adding more, if necessary.
- When the chanterelles are cool, toss with parsley.
Nutrition Facts : @context http, Calories 219, UnsaturatedFat 16 grams, Carbohydrate 9 grams, Fat 20 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 346 milligrams, Sugar 2 grams
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
Tips:
- Clean chanterelles thoroughly: Before cooking, clean chanterelles thoroughly to remove any dirt or debris. Use a soft brush or damp cloth to gently wipe the mushrooms clean. Avoid washing chanterelles under running water, as this can waterlog them and dilute their flavor.
- Use high-quality butter: The type of butter you use can make a big difference in the flavor of your sautéed chanterelles. Opt for unsalted butter with a high fat content (82% or higher) for the best results. Grass-fed butter can also add a richer, more complex flavor.
- Cook chanterelles over medium-high heat: Sautéing chanterelles over medium-high heat helps to quickly caramelize the mushrooms, bringing out their natural sweetness and umami flavor. Be sure to stir the mushrooms frequently to ensure even cooking.
- Don't overcrowd the pan: To prevent the chanterelles from steaming rather than sautéing, avoid overcrowding the pan. Cook the mushrooms in batches if necessary.
- Season to taste: Once the chanterelles are cooked through, season them to taste with salt and pepper. You can also add other seasonings, such as garlic powder, onion powder, or fresh herbs, to enhance the flavor.
Conclusion:
Sautéed chanterelles are a versatile and delicious dish that can be enjoyed as an appetizer, side dish, or main course. With their rich, earthy flavor and delicate texture, chanterelles are a true culinary delight. Whether you're a seasoned chef or a home cook looking to try something new, this sautéed chanterelle recipe is sure to impress. So gather your ingredients, heat up your skillet, and get ready to savor the amazing taste of fresh chanterelles!
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