Emily Johnson
Chanterelle mushrooms are a delicious and sought-after treat, with a delicate, nutty, earthy flavour and a chewy texture. They are generally collected wild, which makes them a little pricier than other mushrooms, but they are well worth it. They are in season from July to December, so now is the perfect time to learn how to prepare them. Chanterelles are highly versatile and can be served as a side dish, with pasta, or as a garnish for steak, chicken or omelettes. They can be dry sautéed, pan-fried, or cooked in olive oil, and are best served hot and crispy.
| Characteristics | Values |
|---|---|
| Cleaning | Brush off dirt, then rinse with very cold water, then dry with paper towels |
| Storage | Store in a paper bag lined with slightly damp towels in the refrigerator, or in a cardboard box or colander covered with a paper towel. Do not store in plastic or cover with plastic wrap. |
| Cooking | Cook on high heat, quickly. Can be cooked in olive oil, butter, or dry-fried. |
| Serving | Can be served by themselves, or as a side dish, with pasta, or as a garnish. |
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What You'll Learn
Cleaning: Use a brush, then a quick rinse and scrub with minimal water
Chanterelle mushrooms are notoriously dirty and often require thorough cleaning. If you are eating them raw, give them a quick rinse and scrub with minimal water. You can also use a brush to clean them, but this may not remove all the dirt.
Firstly, cut the dirty stems from the mushrooms. You can do this in the field, which will make cleaning easier when you get home. Then, use a brush to remove any remaining dirt from the mushrooms. A pastry brush works well for this, or you can use a mushroom knife with a brush in the handle.
Once you have removed the dirt with the brush, give the mushrooms a quick rinse in very cold water. Swish them one by one to remove any remaining grit. Then, place the mushrooms in a paper bag lined with slightly damp towels until you are ready to use them. You can also store them in a plastic bag, but they will go bad faster.
If you are cooking the mushrooms, you may want to skip the rinse and simply use a damp paper towel to brush off any dirt. This is because mushrooms are like little sponges and will become slimy if soaked in water.
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Storage: Store in a paper bag with a damp towel
Storing your chanterelle mushrooms in a paper bag with a damp towel is a great way to keep them fresh. This storage method helps to absorb any excess moisture, which can cause the mushrooms to spoil, and allows for good air circulation.
Firstly, it's important to clean your mushrooms. You can do this by gently brushing away any dirt, and then wiping them with a damp cloth. If your mushrooms are very dirty, you may want to give them a quick rinse under cold water, but be sure to pat them dry thoroughly with paper towels afterwards.
Once your mushrooms are clean and dry, place them in a paper bag. Line the bag with a slightly damp towel, and store the bag in the main compartment of your refrigerator. The consistent and cool temperature in this part of the refrigerator is ideal for keeping your mushrooms fresh.
You may need to refresh the towel from time to time, as some of the moisture will evaporate in the fridge. With this storage method, your chanterelle mushrooms should stay fresh for up to 10 days.
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Cooking: Use high heat and a little oil
Chanterelle mushrooms are highly sought after by chefs and home cooks for their delicate, nutty, earthy, peppery, and fruity flavour. They are generally collected wild but can be cultivated, although this is uncommon. They are also known as Cantharellus cibarius and range in colour from golden, buttery yellow to darker orange on the outside with a creamy white interior.
When cooking chanterelle mushrooms, it is important to use high heat and a little oil. Here is a step-by-step guide:
- Clean the mushrooms thoroughly with a brush or by rinsing them with very cold water.
- Dry the mushrooms with paper towels or a clean cloth.
- If the mushrooms are large, slice them into equally sized pieces. Smaller mushrooms can be left whole.
- Heat a large skillet or pan to medium-high heat. A non-stick skillet or well-seasoned cast-iron pan is ideal.
- Add a small amount of olive oil or butter to the pan.
- Place the mushrooms in the pan, ensuring they have enough space to get crispy.
- Sprinkle the mushrooms with salt.
- Cook the mushrooms on high heat for 4-5 minutes without disturbing them.
- If the mushrooms look dry, add more olive oil or butter.
- Reduce the heat and continue cooking for another 2-5 minutes, stirring occasionally, until the mushrooms are golden brown and slightly crispy.
- Optionally, add sliced garlic to the pan and sauté for a further few minutes.
- Serve the mushrooms as a side dish or as an element of another dish, such as an omelette or steak.
It is important to note that chanterelle mushrooms have a high water content, and when cooked, this moisture escapes. This can cause the mushrooms to become soggy, so it is crucial to cook them on high heat to evaporate the moisture and prevent them from becoming waterlogged.
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Serving: Can be served as a side dish, with pasta, or as a garnish
Chanterelle mushrooms are versatile and can be served in many ways. Here are some ideas:
As a side dish
Chanterelle mushrooms make a delicious side dish. You can sauté them in butter and herbs, such as thyme, rosemary, or garlic. You can also dry-sauté them, which involves cooking the mushrooms in a skillet over medium-high heat until they release their liquid and then adding butter, garlic, and thyme. This method intensifies the flavour of the mushrooms and makes for a tasty side dish.
With pasta
Chanterelle mushrooms go well with pasta. You can cook the mushrooms in butter and add them to your favourite pasta dish, or try a mushroom risotto. The earthy, nutty flavour of chanterelles can enhance a simple pasta meal.
As a garnish
Chanterelle mushrooms can also be used as a garnish. Try adding them to an omelette, steak, or chicken dish. Their unique flavour and texture can elevate a simple dish and make it something special.
Other serving suggestions
Chanterelle mushrooms are also delicious served over toast or spooned over a good steak. You can also mix them with peaches in a cobbler or add some herbs, lemon juice, or vinegar to complement their flavour.
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Pickling: Smaller chanterelles hold their shape and texture better
Pickling is a great way to preserve chanterelle mushrooms. They can be stored on a shelf for up to a year unopened, and for at least six months in the refrigerator once opened. Smaller chanterelles are better for pickling as they hold their shape and texture better.
To pickle chanterelles, first, clean the mushrooms with a gentle scrub in cold water to remove any dirt. You can also brush clean with a pastry brush or mushroom knife. Cut off any mouldy or dark spots.
Next, dry sauté the mushrooms. Put them into a hot frying pan with no oil or butter and stir gently with a wooden spoon. The mushrooms will release their water. Continue to sauté until the liquid is mostly evaporated. Then, deglaze the pan with the brine you plan to use for pickling.
Transfer the mushrooms to a clean glass jar and pour in the brine, ensuring the mushrooms are completely covered. Seal the jar tightly and either transfer to the refrigerator or process in a boiling water bath for 15 minutes.
You can also experiment with different flavour profiles for your pickled mushrooms. For example, you could use red wine vinegar or rice vinegar with a touch of ginger.
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Frequently asked questions
You can clean chanterelle mushrooms by brushing off any dirt with a pastry brush or mushroom knife. If you are eating them raw, give them a quick rinse and scrub with as little water as possible.
Store chanterelle mushrooms in a cardboard box, brown paper bag, or a colander covered with a paper towel. You can also store them in a plastic bag, but make sure it is not sealed.
Chanterelle mushrooms are best cooked on high heat, quickly. You can cook them in a pan with butter, garlic, and thyme, or olive oil. You can also dry sauté them, which is a great way to prepare mushrooms for freezing.
Chanterelle mushrooms can be served by themselves, as a side dish, with pasta, as a garnish, or as part of a main dish such as an omelet or steak.
