Chanterelle Saute Recipe

Sauté recipe

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.

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