December 16, 2019, at 01:21 PM (0 comments)
Take a look at the picture. This is my basic recipe for chanterelles. My kids like when they are cooked so much that they are crispy but not burnt. I prefer them still a little mushy but very cooked.
The beautiful thing about this recipe, is in my opinion, it is the best way to preserve them for a couple of weeks if you don’t want to or can’t use them right away. Once done cooking, I put them in a Pyrex dish until they have cooled to room temperature. Then I store then in the refrigerator with an airtight lid.
Be sure to scrape the pan and get all of the oil/liquid in the pan when moving them to the storage container. Even the oil/liquid alone is delicious to use as a substitute for oil or butter in different recipes.
Chanterelle Sauté Recipe
- Slice the chanterelles so they are about ¼” thick. ( see pic of how I cut mine)
- Slice at least 3-4 cloves of garlic, the more the merrier.
- My kids love the crispy mushroom flavored garlic
- turn your pan on medium to low heat and add the butter. I like using a lot of butter (half a stick or so)
- Add some olive oil to the butter once melted or whenever.
- Mix together the oil and butter
- Adding oil to the butter up’s the temperature it takes to burn the butter
- Once you have all your butter melted and olive oil added in turn up the heat to medium high heat
- You want the pan very hot, but not hot enough to burn the oil/butter
- Once the liquid has come up to temp, add your sliced mushrooms into the pan and get them all stirred up as much as possible
- Add the garlic and stir again
- Continue cooking and adjust heat if you feel like your pan is getting on the dryer side
- I am actively engaged when the chanterelles are cooking. Stirring, assessing and giving it my love and attention
- I err on adding more butter as I like the additional liquid I’ll have at the end.
- Sauté until you have them thoroughly cooked.
- They will decrease in size significantly.
- Once cooked to your liking, finish with salt and stir it up