Emma Wilson
Chanterelle mushrooms are a delicious treat that can be enjoyed as a starter, side, or topping. They are also a great addition to pasta, risotto, chicken, or toast. Sautéing is a popular way to cook chanterelles, and it brings out their nutty, earthy, peppery, and umami-rich flavour. Sautéed chanterelles can be served with herbs, lemon juice, vinegar, or a creamy sauce made with sour cream. They can also be cooked in butter, garlic, and thyme for a fruity flavour. Sautéing chanterelles is easy, but it requires patience and attention to ensure the mushrooms are cooked perfectly.
How to sauté chanterelle mushrooms
| Characteristics | Values |
|---|---|
| Cleaning | Brush off as much dirt as possible with a pastry brush. Rinse under cool running water or use the "hot bowl" method: add a tablespoon of salt to a bowl of hot water, stir, and let the dirt settle at the bottom. |
| Trimming | Trim off any woody or thick stems at the bottom that are fibrous. |
| Cutting | Cut the mushrooms into equally-sized pieces. Keep in mind that they will reduce in size as they cook. |
| Pan | Use a large cast iron skillet or frying pan. |
| Oil | Heat oil in the pan. You can use olive oil, duck fat, ghee, or butter. |
| Cooking time | Cook for around 4 minutes without disturbing the mushrooms. Add more oil if they look dry. |
| Seasoning | Season with salt and pepper. You can also add herbs, lemon juice, or vinegar. |
| Serving suggestions | Serve as a starter, side, or topping. They go well with pasta, risotto, chicken, or toast. |
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What You'll Learn
Cleaning and preparing the mushrooms
Cleaning and preparing chanterelle mushrooms can be a delicate process, but it's important to do it right to ensure the best flavour and texture. Here's a step-by-step guide:
Cleaning the Mushrooms:
- Start by gently removing any visible dirt, bugs, or debris from the mushrooms with your hands. Be careful not to apply too much pressure, as chanterelles are delicate.
- Use a soft-bristled brush or a clean towel to lightly brush off any remaining dirt or debris. You can also try using a slightly damp paper towel to wipe the mushrooms clean.
- If the mushrooms are very dirty, you can rinse them briefly under a stream of cool running water. Make sure not to soak the mushrooms, as they absorb water easily and can become slimy. Alternatively, you can dunk them briefly in a large bowl of water.
- If you have a large quantity of mushrooms, you can soak them in a bowl of water, swish them around with your hands, and then pour out the dirty water. 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 cleaned.
- Place the mushrooms inside a salad spinner to wring out any excess water. This step can be damaging to the mushrooms, but it is efficient for large quantities.
- Spread the mushrooms on a wire rack or a tray lined with a towel to air dry for several hours. It's important to remove as much moisture as possible to prevent a rubbery texture and ensure proper browning during cooking.
Preparing the Mushrooms:
- Using a sharp knife, trim off any woody or thick stems at the bottom of the mushrooms that may be fibrous or chewy.
- Cut the cleaned mushrooms into evenly sized pieces. Keep in mind that they will reduce in size significantly during cooking.
- If you won't be cooking the mushrooms immediately, place them in front of a fan for an hour or two to circulate cool air over them.
- Once the mushrooms are no longer tacky to the touch, store them in a paper bag in the refrigerator. They will stay fresh for about a week when properly stored.
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Choosing the right oil
When it comes to selecting an oil for sautéing chanterelles, olive oil is a popular choice. Its mild flavour and high smoke point make it suitable for this cooking technique. However, other oils with similar smoke points can also be used, such as avocado oil or refined peanut oil. These oils can withstand the high temperatures required for sautéing without smoking or burning, ensuring that your mushrooms are cooked properly without any unpleasant flavours from burnt oil.
If you are following a Paleo or Whole30 diet, you have additional oil options that align with your dietary preferences. Grass-fed butter or ghee (clarified butter) are recommended choices for these diets. These options not only add flavour to your dish but also provide a good source of healthy fats.
In some cases, you may choose to dry sauté your chanterelle mushrooms without using any oil at all. This technique involves cooking the mushrooms in a hot, dry pan to remove excess moisture and create a chewy texture. The mushrooms release and cook in their own liquid, resulting in a concentrated and complex flavour. However, if you prefer to use oil in your cooking process, you can always add a small amount of oil after dry sautéing to enhance the flavour and moisture of your mushrooms.
Overall, the choice of oil for sautéing chanterelle mushrooms depends on your personal preferences and dietary considerations. Olive oil is a versatile and widely used option, but you can also experiment with other oils suitable for high-heat cooking. Additionally, dry sautéing is an option if you want to focus on the natural flavours of the mushrooms without the addition of oil.
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Cooking time and temperature
When sautéing chanterelle mushrooms, it's important to get the temperature just right. You want your pan to be hot, but not smoking. If your pan starts to smoke, turn down the heat or remove it from the heat, and add a little olive oil.
Chanterelle mushrooms should be cooked on a medium-high heat. First, heat a large pan on the hob and add a drizzle of olive oil. When the oil is hot, add your mushrooms. Try not to move or stir the mushrooms too much as they cook, so they can get crispy.
Cooking time will depend on your desired level of doneness. For slightly softer mushrooms, cook for around 2-4 minutes. For crispier mushrooms, leave them in the pan for around 5-7 minutes, or until they release their moisture and the pan is dry again.
If your mushrooms are looking dry during cooking, you can add a little more olive oil. When they're almost done, turn down the heat and finish cooking the mushrooms with a knob of butter. This will add a rich, golden colour to your chanterelles. Cook for another 1-2 minutes, or until they reach your desired tenderness.
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Adding herbs and spices
Chanterelle mushrooms are delicious on their own, but adding herbs and spices can take them to the next level. The earthy, nutty, and peppery notes of the mushrooms lend themselves well to a variety of flavours.
A simple combination of salt and pepper is a great way to season your sautéed chanterelles. Sea salt is often recommended, and freshly cracked peppercorns will add a pleasant bite to the dish.
Garlic is another popular addition, with its pungent aroma and savoury flavour. Minced or finely diced garlic can be added towards the end of cooking, and cooked until fragrant and lightly golden. Onions or shallots are also a wonderful pairing with chanterelles. These should be cooked first, before the mushrooms are added, as they take longer to turn translucent and fragrant.
Butter is a classic way to finish cooking your chanterelles, and this can be seasoned with herbs. Fresh herbs like parsley, thyme, or chives can be chopped and sprinkled over the dish just before serving. Dried herbs like oregano, rosemary, or sage can also be added earlier in the cooking process to allow their flavours to develop.
Lemon juice or vinegar can also be added to the dish, to taste, to add a tangy, acidic note to the earthy mushrooms.
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Serving suggestions
Sautéed chanterelle mushrooms can be served in a variety of ways. They can be enjoyed as a starter, side, or topping, and can be paired with various dishes. Here are some serving suggestions:
As a Starter
Sautéed chanterelle mushrooms can be served as a delicious and elegant starter. Simply sauté the mushrooms with butter, garlic, and onions, and season with salt and pepper to taste. Serve them with a few slices of fresh bread on the side for a mouthwatering appetiser.
As a Side Dish
These mushrooms also make a great side dish. Try serving them alongside roasted chicken, fish, steak, or even a simple side of toast. Their earthy and nutty flavours will complement a variety of main courses.
As a Topping
Sautéed chanterelles can elevate a dish when used as a topping. Sprinkle them over pasta, risotto, or omelettes to add a burst of flavour and texture. They can also be used as a garnish for steak or chicken, adding a touch of luxury to your meal.
In Pasta or Rice Dishes
For a heartier option, incorporate sautéed chanterelles into your pasta or risotto. Toss them with cooked pasta and some olive oil and parmesan cheese for a quick and tasty pasta dish. Alternatively, use them as a flavourful addition to your risotto for a creamy and indulgent treat.
With a Creamy Sauce
For a more indulgent option, turn your sautéed chanterelles into a creamy sauce. Simply add a few spoonfuls of sour cream to the mushrooms and mix well. This sauce can be drizzled over meat, fish, or vegetables, or used as a decadent pasta sauce.
With Herbs and Seasonings
Enhance the flavour of your sautéed chanterelles by adding fresh herbs and seasonings. Try using parsley, thyme, or chopped green onions for added freshness. A drizzle of lemon juice or vinegar can also brighten up the dish and enhance its flavours.
Remember, sautéed chanterelle mushrooms are quite versatile, so feel free to get creative with your serving suggestions!
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Frequently asked questions
Cleaning chanterelles can be tricky. You can brush the dirt away with a pastry brush or paper towel, or rinse them under cool running water and then pat them dry. If they are very gritty, you can also try the "hot bowl" method: put the mushrooms in a large bowl with a tablespoon of salt, pour boiling water over them, then set them aside. After a couple of minutes, the dirt will settle at the bottom of the bowl, and you can remove the mushrooms with a slotted spoon.
Dry sautéing is cooking mushrooms in a hot, dry pan without any additional oil or liquid. This method removes excess moisture from the mushrooms, resulting in a firm and chewy texture. The mushrooms cook in their own liquid, creating a concentrated and complex flavour.
First, clean your mushrooms and cut them into equally sized pieces. Then, heat a large pan over medium-high heat and add olive oil. Add the mushrooms and a pinch of salt to the pan and cook for 4-7 minutes, without stirring too much, until they release their moisture. Finally, add butter and minced garlic and cook for another minute or two.
Sautéed chanterelle mushrooms can be served as a starter, side, or topping. They can also be added to pasta, risotto, chicken, or toast.
