Laura Smith
Chanterelle mushrooms are a highly valued variety of mushroom due to their rarity and unique taste. They are usually golden or orange in colour and grow in temperate forests during summer and autumn. They are also one of the safest wild mushrooms to eat. However, they contain a lot of moisture, which can make them challenging to cook. This article will explore some tips and recipes for preparing chanterelle mushrooms.
| Characteristics | Values |
|---|---|
| Colour | Golden/orange |
| Texture | Firm |
| Flavour | Woody, velvety, mushroomy, spicy, peppery |
| Price | Expensive |
| Storage | In a waxed paper bag in the fridge |
| Cleaning | Rinse with cool water, brush with a kitchen towel, air dry |
| Prepping | Cut into bite-sized pieces |
| Cooking | Sauté in butter, sprinkle with salt, add garlic, thyme, cream, parmesan cheese |
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What You'll Learn
Cleaning and preparing chanterelle mushrooms
Chanterelle mushrooms are a unique and treasured find for any cook, with their bright golden colour, funnel-shaped caps, subtle fruity aroma, and firm texture. However, their delicate ridges can trap dirt and forest remnants, so they require careful cleaning and preparation to preserve their natural sparkle. Here is a step-by-step guide to cleaning and preparing chanterelle mushrooms:
Cleaning Chanterelle Mushrooms:
- Use a sharp knife to cut the dirty stems from the mushrooms. This is best done in the field, as it prevents dirt from sticking to the mushrooms and becoming difficult to remove later.
- Brush the mushrooms gently to remove any visible dirt, grit, or debris. A soft brush, such as a pastry brush or a mushroom brush, is ideal for this purpose.
- If the mushrooms are still dirty, you can use a damp paper towel to wipe them clean. Some people also use a toothbrush to dislodge stubborn dirt or sand.
- The next step is optional and depends on your preference: you can either rinse or soak the mushrooms. Rinsing involves holding the mushrooms under running water or gently swishing them in a bowl of cold water. Soaking involves submerging the mushrooms in a bowl of water for a more thorough clean. Some people repeat this process until the water remains clear.
- After rinsing or soaking, transfer the mushrooms to a colander and run fresh water through them to ensure they are thoroughly clean.
- Dry the mushrooms properly. You can use a salad spinner to wring out excess water, but this may damage some of the mushrooms. Alternatively, spread the mushrooms on a wire rack or tray lined with a towel and let them air dry for several hours. You can also place them in a paper bag lined with slightly damp towels and store them in the refrigerator for up to a day before cooking.
Preparing Chanterelle Mushrooms for Cooking:
Chanterelle mushrooms are versatile and can be used in various dishes such as risottos, soups, sautés, and sauces. Here are some tips for preparing them for cooking:
- Keep the mushrooms whole during cooking to avoid increasing their surface area, which can lead to water retention.
- Avoid overcooking the mushrooms, as this can make them tough and dry. Instead, gently brown them to enhance their flavour and colour.
- If you are cooking a large batch, consider keeping them whole and using a high heat to prevent them from releasing too much water.
- Chanterelle mushrooms pair well with garlic and butter. Sautéing them with these ingredients can create a delicious dish.
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Removing moisture from the mushrooms
Chanterelle mushrooms are delicate and require careful handling to avoid damaging their structure. They are highly absorbent and can easily become waterlogged, which can negatively affect their texture and flavour. Here are some tips for removing moisture from chanterelle mushrooms:
Cleaning and Drying
Use a soft-bristled brush to gently sweep away any surface dirt and debris. If the mushrooms are extremely dirty, a quick rinse under low-pressure running water may be necessary. Avoid submerging the mushrooms or using a heavy stream of water, as this can damage the delicate ridges and false gills. After rinsing, use a soft-bristled toothbrush to remove any remaining grit, then give them a final quick rinse. Blot the mushrooms carefully with paper towels or a cotton cloth to remove excess moisture, then allow them to air dry completely.
Dry Sautéing
Dry sautéing is a technique used to remove excess moisture from chanterelle mushrooms before cooking. Heat a large skillet or non-stick pan over medium-high heat, then place the mushrooms in an even layer in the pan. Avoid adding any oil or butter at this stage. Stir the mushrooms frequently to prevent them from sticking to the pan. As the mushrooms cook, they will release their liquid. Continue cooking until the liquid has completely evaporated and the pan is dry again. At this point, you can add butter, garlic, thyme, and other ingredients to continue with your recipe.
Storage
Properly drying your chanterelle mushrooms after cleaning is crucial to prevent them from becoming slimy during storage. Once dried, transfer the mushrooms to a breathable container lined with a paper towel to absorb any remaining moisture. Store them in the refrigerator, where they can last for several days. Alternatively, place the dried mushrooms in a brown paper bag for storage. The paper allows the mushrooms to breathe and prevents them from drying out too much. Stored this way, chanterelles can last for about a week.
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Cooking methods
Chanterelle mushrooms are a delicious treat, but they can be a little expensive, so you want to get the cooking method right. They are also notoriously dirty, so they need to be cleaned thoroughly. When harvesting, cut the stems just above ground level and brush off as much dirt as possible. Then, when you get home, rinse them under cool running water or swish them in a bowl of cold water. If you are dry sautéing, there is no need to completely dry the mushrooms, but if you are storing them, place them by a fan to dry for an hour or two.
Dry Sautéing
Dry sautéing is a popular method for cooking chanterelles. Start by cutting the mushrooms into equally sized pieces. Heat a heavy, large skillet over medium-high heat and add a cooking fat such as butter, olive oil, duck fat, or ghee. You can also add some aromatics such as garlic, shallot, or onion, and herbs like thyme or rosemary. When the butter or oil is hot, add the mushrooms and cook until they release their liquid. Continue cooking until the water in the pan has evaporated and the mushrooms are dry again. Then, simply sauté the mushrooms in the fat for a few minutes until they are golden brown and slightly crispy.
Sautéing
If you are simply sautéing the mushrooms, you can rinse and scrub them with a little water, then pat them dry with a paper towel. Heat a little olive oil in a large pan over medium-high heat, add the mushrooms, and cook for around four minutes without disturbing them. If the mushrooms look dry, add a little more olive oil. Turn down the heat and finish with a little butter and some salt. Cook for another two minutes or until the desired tenderness is reached.
Pickling
Young chanterelle buttons are great for pickling to capture their texture. The smallest chanterelles will hold their shape and texture the best, but older mushrooms can also be pickled.
Blanching
If you are planning to sear your chanterelles, you might want to try blanching them first. Simply dip them in boiling water for no more than five seconds, then dry them in paper towels before searing in a cast-iron pan with butter and olive oil over very high heat.
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Serving suggestions
Chanterelle mushrooms are a versatile ingredient that can be used in a variety of dishes. Here are some serving suggestions:
As a Side Dish
Sautéed chanterelle mushrooms make a delicious side dish. Simply cook them in butter, garlic, and onions to bring out their natural flavour. You can also add some herbs, lemon juice, or vinegar to taste.
With Meat
Chanterelle mushrooms go well with meat. Try them on top of a steak, or spoon them over roasted chicken or fish. They can also be served with omelets.
With Pasta
Chanterelle mushrooms can be served as a main dish over pasta. Sautéed mushrooms with shallots and herbs make a great topping for pasta.
As a Garnish
The unique flavour and texture of chanterelle mushrooms make them an excellent garnish. Use them to top off your favourite dishes, such as a steak or chicken dish.
In a Pie or Quiche
Chanterelle mushrooms can be baked into a savoury pie or quiche. Combine them with leeks, asparagus, and cheese for a hearty and creamy dish.
On Toast
Sautéed chanterelles can be served as a simple breakfast or brunch option on toast. The mushrooms can be cooked in butter with garlic and onions, and then piled on top of fresh bread.
Chanterelle mushrooms are a delicious and sought-after ingredient that can elevate a variety of dishes. Their delicate flavour and texture make them a favourite among chefs and home cooks alike.
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Storage
Chanterelle mushrooms are a foraged food, found in the wild or at a grocery store. They are usually available from late spring to late fall. Chanterelles are a type of edible mushroom, with a peppery, lightly fruity flavour. They are also known as girolles or pfifferlinge.
Freshly picked, unwashed chanterelles can be stored in a paper bag or a bowl loosely covered with a kitchen towel in the refrigerator for up to 10 days. It is important to let them breathe, so do not use a plastic bag. Check at least once a day to make sure they haven't turned too moist or slimy.
If you want to store them for longer, you can dry them in a dehydrator or on your counter at room temperature. Stored in airtight containers, such as glass jars or mason jars, dehydrated mushrooms can be kept indefinitely.
Another option is to cook the mushrooms and then freeze them. To do this, fry the mushrooms in butter over medium-high heat until they release their moisture. Then, place them in a food saver bag or a ziplock. Gently suck the air out of the bag, seal, and put the bag in the freezer. Frozen cooked chanterelles can be kept for up to a year.
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Frequently asked questions
Chanterelle mushrooms are best used as soon as possible. If you need to store them, place them in a waxed paper bag in the fridge. They will keep for a few days but are best enjoyed fresh.
Hold each mushroom under a light trickle of cool water and gently brush away any dirt with a kitchen towel. If your mushrooms are very muddy, you may need to soak and rinse them before patting them dry with a paper towel.
Chanterelle mushrooms are best cooked in a skillet or frying pan over medium heat. You can add butter, garlic, onions, and thyme for extra flavor. Sauté the mushrooms until they release their moisture and turn golden brown.
Chanterelle mushrooms are versatile and can be served as a side dish or added to pasta, soup, meat dishes, or dumplings. They are known for their spicy, peppery flavor and meaty texture, so they pair well with creamy sauces and strong cheeses like Parmesan.
