Best 2 Sautéed Chanterelles Recipes
Embark on a culinary journey with our sautéed chanterelle recipes, a symphony of flavors that will tantalize your taste buds. These versatile mushrooms, known for their earthy, slightly peppery notes, take center stage in a variety of delectable dishes. From classic sautéed chanterelles with butter and herbs, perfect as a side or topping for your favorite proteins, to elegant chanterelle risotto, where creamy arborio rice embraces the mushroom's rich flavors. Discover a hearty chanterelle pasta, where tender noodles intertwine with sautéed mushrooms in a creamy sauce. For a vegetarian delight, try our chanterelle and asparagus stir-fry, a colorful medley of textures and flavors. Each recipe offers a unique culinary experience, showcasing the versatility and charm of sautéed chanterelles. Whether you're a seasoned chef or a home cook seeking inspiration, our curated collection of sautéed chanterelle recipes will guide you to culinary success.
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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 that are firm and have a bright orange color. Avoid any mushrooms that are slimy or have dark spots.
- Clean the chanterelles properly: To clean the chanterelles, use a soft brush to remove any dirt or debris. You can also rinse them quickly under cold water, but be sure to dry them thoroughly before cooking.
- Use a good quality butter: The butter you use will make a big difference in the flavor of the sautéed chanterelles. Use a high-quality butter that has a rich, creamy flavor.
- Don't overcrowd the pan: When sautéing the chanterelles, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to steam rather than brown.
- Season the chanterelles well: Be sure to season the chanterelles well with salt and pepper. You can also add other herbs and spices to taste, such as garlic, thyme, or rosemary.
- Serve the chanterelles immediately: Sautéed chanterelles are best served immediately. They can be served as a side dish or as a main course. They are also a great addition to salads, pasta dishes, and risottos.
Conclusion:
Sautéed chanterelles are a delicious and versatile dish that can be enjoyed in many different ways. With their delicate flavor and meaty texture, they are a favorite of mushroom lovers everywhere. Whether you are serving them as a side dish or as a main course, sautéed chanterelles are sure to please everyone at the table.
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