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.

Check out the recipes below so you can choose the best recipe for yourself!

SAUTéED CHANTERELLES

Sautéed Chanterelles image

Provided by Moira Hodgson

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

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

Sauteed Fresh Chanterelles image

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

Ingredients

1 1/4 pounds fresh chanterelles or Portobellos
2 tablespoons unsalted butter
1 tablespoon olive oil
1/4 cup dry white wine
3 tablespoons coarsely chopped fresh flat-leafed parsley leaves
fresh lemon juice to taste

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.