Sarah Brown
Chanterelle mushrooms are a highly sought-after delicacy, with a delicate, nutty, earthy, and fruity flavour. They are typically found in the wild, growing on live trees, and are available seasonally from July to December. With their firm texture and golden colour, they are a versatile ingredient that can be cooked in a variety of ways. One of the most popular methods is dry sautéing, where the mushrooms are rinsed, patted dry, and cooked in a skillet with butter, garlic, and thyme. They can also be steamed, roasted, pickled, or used in a variety of dishes such as omelettes, salads, or as a topping for chicken or fish. Chanterelle mushrooms are nutritious, containing fibre, vitamin B, vitamin D, and trace minerals. They are a delicious and healthy addition to any meal.
How to Prepare Chanterelle Mushrooms
| Characteristics | Values |
|---|---|
| Season | July to December |
| Colour | Golden, Yellow, Orange, Red |
| Shape | Trumpet or Cup |
| Size | Average a few inches, can grow over 5 inches |
| Storage | Cardboard box, Brown paper bag, Colander covered with paper towel |
| Cleaning | Paper towel, Pastry brush, Hot bowl method, Rinse under cool running water |
| Cooking Method | Sautéing, Dry Sautéing, Pan Fry, Steam, Roast |
| Cooking Oil | Olive oil, Butter, Duck fat, Ghee |
| Seasoning | Salt, Pepper, Garlic, Onion, Thyme, Herbs |
| Serving | Side dish, Main dish, Starter, Topping, Garnish |
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What You'll Learn
- Cleaning chanterelles: Use a paper towel, brush, or the 'hot bowl' method
- Storage: Keep in a cardboard box or paper bag in the fridge with a little airflow
- Sautéing: Cook in butter, garlic, and onions to draw out their umami flavour
- Dry sautéing: Cook in a skillet until golden brown
- Serving suggestions: Serve as a side dish, or as a topping on pasta, steak, or chicken
Cleaning chanterelles: Use a paper towel, brush, or the 'hot bowl' method
Chanterelle mushrooms are notoriously dirty and require thorough cleaning before cooking. Here are three methods for cleaning them:
Paper Towel Method
Use a damp paper towel to gently brush off any dirt from the mushrooms. This method is suitable for a light layer of dirt. For a more intensive clean, you can also use a pastry brush.
Rinse and Scrub Method
If your chanterelles are particularly dirty, give them a quick rinse and scrub with as little water as possible. Mushrooms absorb water quickly and become "slimy", so it's important to use minimal water when cleaning them.
Hot Bowl Method
Place the mushrooms in a large bowl and add a tablespoon of salt. Pour boiling water over them, stir, and set aside for 2-3 minutes. The dirt will settle at the bottom of the bowl, and you can carefully remove the mushrooms with a slotted spoon. Pat them dry with a paper towel or use a salad spinner to remove any remaining water.
Once cleaned, chanterelle mushrooms can be stored in a plastic bag with a paper towel to absorb any excess moisture. They should not be sealed completely, as they require some air circulation.
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Storage: Keep in a cardboard box or paper bag in the fridge with a little airflow
Chanterelle mushrooms are best stored in a paper bag in the fridge. They should be placed in a cardboard box or paper bag in the refrigerator, with a little airflow, to ensure they last for as long as possible.
Before storing, brush off any loose dirt from the mushrooms. You can use a toothbrush to clean them, or try the ''hot bowl'' method: place the mushrooms in a large bowl, add a tablespoon of salt, and pour in boiling water. The dirt will settle at the bottom of the bowl, and you can then carefully remove the mushrooms with a slotted spoon. Pat them dry with a paper towel or dry them in a salad spinner.
Once cleaned, place the chanterelles in a cardboard box or paper bag. They will last for up to 10 days in the refrigerator. If you want to store them for longer, you can dry them in a dehydrator before placing them in the cardboard box or paper bag in the fridge. Another option is to sauté them in butter until they release their moisture, and then freeze them for up to a year.
It is important to note that chanterelles should not be stored in a sealed plastic bag as they need access to fresh air circulation. A paper bag or cardboard box is ideal as it allows for some airflow while still protecting the mushrooms from too much exposure.
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Sautéing: Cook in butter, garlic, and onions to draw out their umami flavour
Chanterelle mushrooms are a delicious treat, but they can be a little tricky to clean. The best way to clean them is to use 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 a salad spinner.
Now, on to the cooking! Sautéing chanterelle mushrooms in butter, garlic, and onions is a fantastic way to draw out their umami flavour. Here's a step-by-step guide:
- Cut larger mushrooms in half, leaving smaller ones whole.
- Heat a heavy, large skillet over medium-high heat.
- Add a small amount of oil to the pan.
- Spread the mushrooms out in an even layer and sprinkle with salt.
- Cook, stirring often, until the mushrooms start to release their liquid.
- Continue cooking until the liquid has fully evaporated.
- Lower the heat and add butter, garlic, and onions to the skillet. For an extra flavour boost, add some fresh thyme.
- Cook for another 5 minutes, stirring occasionally, until the mushrooms are golden brown.
- Season with salt and pepper to taste, and finish with freshly chopped herbs if desired.
Your delicious sautéed chanterelle mushrooms are now ready to be served! Enjoy them as a starter, side dish, or topping—they're incredibly versatile.
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Dry sautéing: Cook in a skillet until golden brown
Chanterelle mushrooms are versatile and delicious edible wild mushrooms. They are golden in colour and range from yellow to red to bright orange. They are highly sought after by chefs and home cooks. They are generally collected from the wild, which makes them quite expensive.
Dry sautéing is a delicious and easy way to prepare chanterelle mushrooms. This method can be used for any wild or store-bought mushroom with a high water content. The steps to dry sauté chanterelle mushrooms are as follows:
- Rinse the mushrooms under cool running water to remove any dirt.
- Dry them on paper towels.
- Cut the mushrooms into equally sized pieces.
- Heat a heavy, large skillet over medium-high heat.
- Spread the mushrooms out in an even layer in the pan.
- Sprinkle salt over the mushrooms.
- Cook, stirring often to prevent the mushrooms from sticking, until they start to release their liquid.
- Continue cooking for 5-10 minutes until the liquid has fully evaporated from the pan.
- Reduce the heat to medium-low and add butter, garlic, and thyme to the skillet.
- Cook for another 5 minutes, stirring occasionally, until the chanterelles are golden brown and the edges are slightly crisp.
The natural flavour of chanterelle mushrooms shines through with a simple sauté in butter, garlic, and onions. They can be served as a starter, side, or delicious topping.
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Serving suggestions: Serve as a side dish, or as a topping on pasta, steak, or chicken
Chanterelle mushrooms are a wild delicacy, often foraged from the woods and can be a little pricy. They have a nutty, earthy, peppery taste and are best cooked with a quick pan fry. They can be served as a side dish, or as a topping on pasta, steak, or chicken.
If serving as a side dish, simply sauté or pan-fry the mushrooms in a hot pan with a little olive oil and butter. Cook for around 4 minutes, without disturbing them, and then turn down the heat and finish cooking for another 2 minutes, or until your desired tenderness.
To serve on pasta, cook the pasta of your choice (long pasta such as Linguine, Spaghetti, or Fettuccine works well) according to the packet instructions. For the sauce, sauté the chanterelles in olive oil and butter for around 5 minutes, stirring occasionally, until lightly golden. Add some chopped shallots and cook for another 2 minutes. Add some white wine and cream to make a rich, creamy sauce.
For a steak topping, make a creamy chanterelle sauce by rehydrating dried chanterelles in white wine, or by sautéing fresh chanterelles in butter until they release their liquid. This sauce can also be served with chicken or pork. Alternatively, cook the chicken in butter and add the chanterelles to the pan, along with some chicken broth, to prevent the meat from drying out.
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Frequently asked questions
Store chanterelle mushrooms in a paper bag or cardboard box in the refrigerator. They like to have a little access to fresh air circulation but don't like to be fully exposed.
Use a paper towel to rub off any dirt from the mushrooms. If you want to rinse them, do it very quickly with as little water as possible. You can also try the "hot bowl" method: put the mushrooms in a bowl with a tablespoon of salt, pour boiling water over them, and let them sit for 2-3 minutes. The dirt will settle at the bottom of the bowl, and you can use a slotted spoon to remove the mushrooms.
Sautéing is a popular method for cooking chanterelle mushrooms. Heat a pan with some olive oil, add the mushrooms, and cook for 4 minutes without disturbing them. Add more olive oil if they look dry, then finish with some butter and cook for another 2 minutes. You can also add garlic, onion, and herbs to the pan for extra flavor.
Yes, you can eat chanterelle mushrooms raw, but most people prefer them cooked. If you're eating them raw, give them a quick rinse and scrub and dry them with a paper towel.
Chanterelle mushrooms have a nutty, earthy, and chewy texture with a fruity aroma of apricots. They are also high in fiber and contain vitamins B and D.
