Sarah Brown
Chanterelle mushrooms are a delicious treat, whether served as a starter, side, topping, or main dish. They are generally collected or foraged from the wild, which can make them a bit pricey, but they are also cultivated, albeit rarely. Chanterelles are golden in colour, ranging from yellow to red to bright orange, and are trumpet or cup-shaped. They can be cooked in a variety of ways, including dry sautéing, which involves cooking them in a hot, dry pan without any additional oil or liquid, or simply sautéing them with butter, garlic, and onions to bring out their umami flavour.
| Characteristics | Values |
|---|---|
| Cleaning | Use a paper towel to rub the dirt off the mushrooms. Rinse them under cool running water or dunk them in a bowl of water. |
| Cutting | Cut the base of the stems of the mushrooms. Cut larger mushrooms into bite-sized pieces; leave smaller ones whole. |
| Pan | Use a large cast iron skillet or frying pan. |
| Heat | Medium-high heat. |
| Oil | Add a little olive oil or butter. |
| Salt | Add a pinch of sea salt. |
| Cooking time | Cook for 4-7 minutes, stirring occasionally, until the mushrooms release their moisture. |
| Butter and garlic | Add butter and minced garlic, and cook for 1-2 minutes. |
| Seasoning | Drizzle with seasoned rice vinegar or lemon juice, and add sea salt and cracked pepper to taste. |
| Serving | Top with fresh parsley and serve immediately. |
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What You'll Learn
Cleaning and preparing chanterelles
Chanterelle mushrooms can be a bit of a nightmare to clean. The best way to clean them is to brush the dirt away with a pastry brush. If a simple brush doesn't work, try rinsing them under a stream of cool water or briefly dunking them in a large bowl of water. If they are particularly dirty, you can use the "hot bowl" method: place the mushrooms in a large bowl, add a tablespoon of salt, and pour in boiling water. Set aside for 2-3 minutes, then carefully remove the mushrooms with a slotted spoon. The mushrooms will float to the top, while the dirt will collect at the bottom. Repeat if necessary, then dry with paper towels or in a salad spinner.
If you plan to dry sauté the mushrooms, there is no need to completely dry them after cleaning. However, 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, trim off any woody or thick stems at the bottom of the mushrooms, as they may take longer to cook and can be chewy. Cut the mushrooms into equally sized pieces, keeping in mind that they will reduce in size during cooking.
Dry sautéing is a simple and popular method for cooking chanterelle mushrooms. It works well because chanterelles can hold a lot of moisture. To dry sauté, put the cleaned mushrooms in a hot, dry pan without any oil or liquid. The mushrooms will release their natural moisture and then soak it back up, creating a rich, complex flavor.
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Dry sautéing
To dry sauté, start by cleaning the mushrooms. Chanterelles are notoriously dirty, so it's best to start cleaning them as soon as they are harvested by slicing the stems and brushing off as much dirt as possible. Once you have them in your kitchen, rinse them under cool running water or briefly dunk them in a bowl of water. If you are dry sautéing immediately, there is no need to completely dry the mushrooms—just let them drain on a paper towel.
Next, rip or cut the cleaned chanterelles into equally sized pieces. Keep in mind that the mushrooms will reduce in size as they cook. Heat a heavy, large skillet over medium-high heat. Add the mushrooms to the dry skillet and cook, stirring occasionally, for 5-7 minutes, or until the mushrooms release their moisture and the skillet is again dry.
You can finish your chanterelles with butter, garlic, and thyme, or try drizzling them with seasoned rice vinegar or fresh lemon juice, then seasoning with sea salt and freshly cracked pepper.
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Sautéing with butter
Chanterelle mushrooms are delicious and easy to prepare. They are also notoriously dirty, so make sure to clean them thoroughly. To start, cut the base of the stems of the chanterelles and brush off as much dirt as possible. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry.
Once cleaned, heat a touch of oil in a large frying pan or skillet and sear the chanterelles over high heat. You can also dry sauté the mushrooms by cooking them in a hot, dry pan without any additional oil or liquid. This technique removes excess moisture, resulting in a firm and chewy texture.
After searing the mushrooms, add a little olive oil, some salt, and cook for around four minutes. Try not to disturb them too much. If the mushrooms look dry, add a little more olive oil.
To finish the dish, turn down the heat and add a generous amount of butter. Cook for another two minutes or until the mushrooms reach your desired tenderness. You can also add some diced onion and minced garlic to the pan for extra flavor.
Sautéed chanterelle mushrooms can be served as a starter, side dish, or topping. They add a touch of mild umami richness to your meal and are sure to impress!
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Sautéing with garlic
Sautéed chanterelle mushrooms are a delicious treat and can be served as a side dish, a starter, or as a topping. They can also be added to a variety of dishes such as pasta, risotto, chicken, or steak.
To start, you will need to clean the mushrooms and pat them dry. You can use a soft-bristled brush or a clean towel to gently brush off any visible dirt, bugs, or debris. Then, rinse the mushrooms briefly to remove any remaining dirt and transfer them to a clean cloth or paper towels to absorb any excess moisture.
Next, heat a large skillet over medium-high heat and add a pinch of salt to the dry skillet. Add the mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and the skillet is dry again. Now, add a little olive oil and some butter, followed by the minced garlic. Continue to cook, stirring constantly, for about a minute.
At this point, you can add some diced onion if you like, and cook for another 2 minutes. Season with salt and pepper, and add some fresh herbs like thyme or parsley. For a touch of acidity, you can also add a drizzle of lemon juice or vinegar.
Finally, serve your delicious sautéed chanterelle mushrooms! You can also store them in an airtight container in the refrigerator for up to 3-4 days and gently reheat when needed.
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Storing cooked chanterelles
Refrigerating
Firstly, it is important to note that cooked chanterelles should not be stored in the refrigerator. Raw chanterelles can be stored in the refrigerator for up to 10 days, but cooked chanterelles are best preserved through other methods such as freezing or pickling.
Freezing
Freezing is an excellent way to store cooked chanterelles. Before freezing, it is important to remove excess moisture from the mushrooms. This can be done by dry sautéing the mushrooms in a pan on medium-high heat for 5 to 10 minutes until they release their juices and shrink slightly. Allow the mushrooms to cool before dividing them into smaller batches and placing them in freezer bags or airtight containers. Remove as much air as possible from the bags or containers before sealing and storing in the freezer. Frozen cooked chanterelles can last for up to a year.
Pickling
Pickling is another option for storing cooked chanterelles. To pickle chanterelles, dry sauté the mushrooms first and then add them to a jar with a one-to-one mixture of water and vinegar, along with any desired seasonings. Pickled chanterelles can be stored in the refrigerator and will last for several months.
Dehydrating
Dehydrating chanterelles is another preservation method, but it is not recommended as it can cause them to lose their fruity flavour and become rubbery. If you choose to dehydrate your chanterelles, use a dehydrator or dry them in a warm, well-ventilated area. Store the dehydrated mushrooms in airtight containers in a dark, cool place, and they can last from 6 to 12 months.
Tips for Storing Cooked Chanterelles
- Always clean chanterelles before cooking by using a dry cloth, soft brush, or rinsing them under running water.
- Chop the chanterelles into smaller pieces before cooking and freezing for easier use in recipes.
- Frozen cooked chanterelles can be added directly to dishes without thawing, making them convenient for quick meal preparation.
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Frequently asked questions
Chanterelles are notoriously dirty mushrooms. It is best to start cleaning them as soon as they are harvested by slicing the stems and brushing off as much dirt as possible. Once at home, rinse the mushrooms under cool running water or briefly dunk them in a large bowl of water. If a simple rinse doesn't work, try the "hot bowl" method: add the mushrooms to a large bowl with a tablespoon of salt, pour boiling water over them, and set aside. After two minutes, the dirt will settle at the bottom of the bowl, and you can remove the mushrooms with a slotted spoon.
Dry sautéing is a popular method for cooking chanterelles. To do this, cook the mushrooms in a hot, dry pan without any additional oil or liquid. This removes excess moisture from the mushrooms, resulting in a chewy texture. The mushrooms will release and then cook in their own liquid, creating a concentrated flavour. You can also sauté chanterelles in butter, garlic, and onions to bring out their natural flavour.
When dry sautéing, cook the mushrooms for 5-7 minutes or until they release their moisture and the skillet is dry again. Then, add butter and minced garlic and cook for another minute. If you are not dry sautéing, simply heat butter or oil in a pan and add the mushrooms, sautéing for 2-4 minutes or until they reach your desired tenderness.
Sautéed chanterelle mushrooms can be served as a starter, side dish, or topping. They can also be added to pasta, risotto, chicken, or toast.
