Michael Davis
Chanterelle mushrooms, or Cantharellus cibarius, are highly sought after by chefs and home cooks alike. They are prized for their delicate flavour and range in colour from golden, buttery yellow to darker orange on the outside with a creamy white interior. They are only available seasonally, from August to December, and can be foraged or found in higher-end grocery stores and natural markets. When it comes to cooking, many people opt for sautéing chanterelles in butter, sometimes with the addition of garlic and onions to enhance their umami-rich flavour. Others prefer to roast them in the oven or sear them in a pan with butter and olive oil.
Characteristics and Values table for baking Chanterelle Mushrooms:
| Characteristics | Values |
|---|---|
| Color | Golden, buttery yellow to darker orange on the outside with a creamy white interior |
| Size | Can grow over 5 inches long, but most average a few inches in length |
| Seasonality | August to December |
| Storage | Cardboard box, brown paper bag, or colander with a loose paper towel |
| Cleaning | Brush away dirt with a pastry brush, rinse, or use the hot bowl method |
| Cooking Method | Sautéing, roasting, pan-frying, or searing |
| Cooking Oil/Fat | Olive oil, butter, or avocado oil |
| Seasonings | Salt, pepper, garlic, thyme, parsley, or mesquite spices |
| Serving Suggestions | Side dish, topping, pasta, garnish, or starter |
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Cleaning and preparation
Chanterelle mushrooms are highly sought after by chefs and home cooks alike. They are prized for their delicate flavour, and both the stems and caps are edible. Chanterelles are in season between August and December, and they can be foraged or found in higher-end grocery stores and natural markets.
When selecting your mushrooms, look for ones that are firm with no soft spots. They should be on the dry side, as wet chanterelles are either getting old or have been stored improperly.
To clean your chanterelles, start by slicing the stems just above ground level and brushing off as much dirt as possible. Then, rinse the mushrooms under a stream of cool water or briefly dunk them in a bowl of water. If you are eating them raw, use as little water as possible and scrub the mushrooms with a paper towel. If you are dry sautéing, there is no need to completely dry the mushrooms, just let them drain on a paper towel. If you won't be cooking them right away, place them by a fan and circulate cool air over them for an hour or two. Once they are no longer tacky, store them in a paper bag in the refrigerator for 7-10 days.
Before cooking, cut the cleaned chanterelles into equally sized pieces. Keep in mind that they will reduce in size as they cook.
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Pan-frying
Chanterelle mushrooms are highly sought after by chefs and home cooks alike, prized for their delicate flavour. They are typically in season between August and December and can be foraged or found in higher-end grocery stores and natural markets.
When preparing chanterelle mushrooms for cooking, it's important to clean them first. Brush away any dirt with a damp paper towel or pastry brush. If a simple rinse doesn't work, try the "hot bowl" method: place the mushrooms in a large bowl, add a tablespoon of salt, and pour in boiling water. After a few minutes, the dirt will settle at the bottom of the bowl, and you can carefully remove the mushrooms with a slotted spoon. Dry them with paper towels or in a salad spinner.
Now, for the pan-frying method:
- Heat a touch of oil in a large frying pan or skillet over medium-high heat. You can use olive oil or avocado oil, which has a high smoke point and a neutral flavour.
- Place the mushrooms in the pan, giving them a quick salting, and cook for about 4 minutes. Try not to disturb them too much. You can add a little more oil if the mushrooms look dry.
- Turn down the heat and finish cooking the mushrooms with a little butter. Cook for another 2 minutes or until they reach your desired tenderness.
- For added flavour, you can thinly slice some fresh garlic and sauté it with the mushrooms. Continue cooking until the mushrooms are golden brown and the edges are slightly crisp.
- Season with salt and pepper to taste, and perhaps a sprinkle of fresh herbs.
And there you have it! Pan-fried chanterelle mushrooms, ready to be served as a side dish or enjoyed on their own.
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Roasting
Chanterelle mushrooms, or Cantharellus cibarius, are highly sought after by chefs and home cooks for their delicate flavour. They can be foraged or found in higher-end grocery stores and natural markets. They are usually golden, buttery yellow, or darker orange on the outside, with creamy white on the inside. They can grow to be over 5 inches long, but most average a few inches in length.
When selecting your mushrooms, look for those that are firm with no soft spots and are on the dry side. A wet chanterelle is either getting old or has been stored improperly.
To roast chanterelle mushrooms, preheat your oven to 400 degrees. Coat the bottom of your cast-iron skillet with a teaspoon or two of olive oil and swirl to coat evenly. Clean the mushrooms, then slice the bigger ones in half or quarters, depending on their size. Place the mushrooms, shallot, and garlic slivers in a bowl. Drizzle melted butter over the mixture, then season with fresh thyme leaves, sea salt, and cracked pepper to taste. Toss to coat evenly. Pour the mixture into the prepared cast iron skillet. Top with a sprig of fresh thyme. Place into the oven and roast for 10-12 minutes, stirring halfway through. Serve immediately.
You can also roast chanterelle mushrooms without butter. Simply heat a touch of oil in a large frying pan or skillet and sear the chanterelles over high heat.
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Sauteing
Chanterelle mushrooms are a delicious treat, packed with a savory, woodsy flavor and a velvety, unctuous mouthfeel. They are highly sought after by chefs and home cooks alike and can be cooked in a variety of ways, including sautéing.
To start the sautéing process, add the mushrooms to a dry nonstick skillet or well-seasoned cast-iron pan over medium-high heat. Don't worry about the mushrooms sticking to the pan; simply let them sit until they start to release their moisture. As the mushrooms cook, more and more moisture will escape into the pan. Continue to cook, pushing the mushrooms around the pan with a spatula to ensure even heat distribution.
While the mushrooms are cooking, thinly slice some fresh garlic. After a few minutes, the mushrooms will stop releasing moisture, and the pan will become dry again. At this point, add a small amount of butter to the skillet and stir the mushrooms. Sauté the mushrooms in butter for a few minutes, and then add the sliced garlic. You can also add some diced onion and minced garlic to enhance the flavor.
Some recipes suggest searing the mushrooms in oil first, adding butter at the end, and finishing with a sprinkle of salt and pepper. This method helps to prevent the butter from burning before the mushrooms turn golden. Chanterelle mushrooms can also be cooked in olive oil, avocado oil, or a combination of butter and olive oil.
Chanterelle mushrooms are best served as a side dish or as a topping for meat, chicken, fish, or pasta. They can also be enjoyed on their own or as a starter.
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Serving suggestions
Chanterelle mushrooms can be served in a variety of ways. Here are some serving suggestions:
As a Side Dish
Sautéed chanterelles make a great side dish. You can serve them alongside roasted chicken, fish, pork chops, venison, or game in general. They can also be served with steak, chicken, or omelets.
With Pasta
Chanterelle mushrooms can be served with pasta. You can make a pasta dish with sautéed mushrooms, onions, and the pasta of your choice in a sauce made from reduced Worcestershire, melted butter, and miso paste. Finish with some freshly shaved parmesan or pecorino, a few twists of black pepper, and a pinch of kosher salt.
On Toast
Sautéed chanterelles can be served on toast. You can also fry some thick-crusted toast in the same pan as the mushrooms and serve them together with a simple arugula spinach salad.
In a Salad
Chanterelle mushrooms can be used to make a warm wild rice salad.
As a Garnish
Chanterelles can be used as a garnish for steak, chicken, or omelets.
With Eggs
You can serve sautéed chanterelles with eggs, perhaps with a little mustard on the side.
In a Soup
Chanterelle mushrooms can be used in soups, such as the Czech soup called Kulajda.
In a Sauce
Chanterelles can be cooked and turned into a creamy sauce with a few spoonfuls of sour cream. This sauce can then be served with roasted chicken, fish, or any other dish of your choice.
In a Risotto
Chanterelle mushrooms can be used to make a mushroom risotto.
Other Ideas
Some other serving suggestions include using chanterelles in a pie, enchiladas, or ravioli stuffing. You can also dry the mushrooms and turn them into mushroom powder, or use them in a pickle.
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Frequently asked questions
Preheat your oven to 400 degrees. Coat the bottom of a cast-iron skillet with olive oil. Clean and slice the mushrooms, then place them in a bowl with shallots and garlic. Drizzle the mixture with melted butter, season with thyme, sea salt, and pepper, and toss to coat evenly. Pour the mixture into the skillet and roast for 10-12 minutes, stirring halfway through.
Clean the mushrooms with a damp paper towel or a quick rinse. Thinly slice the garlic and add it to a nonstick skillet or cast-iron pan over medium-high heat. Add a little olive oil and let the mushrooms sit until they release their moisture. Continue cooking until the water evaporates, then add butter and stir. Sauté the mushrooms for a few minutes, then season with salt and pepper.
Brush away any dirt with a pastry brush or damp paper towel. If a simple rinse doesn't work, try the "'hot bowl' method: place the mushrooms in a bowl with a tablespoon of salt and cover them with boiling water. Let sit for 2-3 minutes, then carefully remove the mushrooms with a slotted spoon and pat them dry.
