Roasted Chanterelle Mushrooms

I love heading to the local farmer’s market this time of year because they have the best assortment of mushrooms! I picked up some chanterelles this weekend and decided to roast them for lunch. I usually roast all mushrooms (button, cremini, portobello, and chanterelle) the same way–tossed in some melted butter with shallots and slivers of garlic, then seasoned with a few fresh thyme leaves, salt, and pepper. Simple. Perfect. You can make them a little healthier by using olive oil instead of butter, but I think butter and mushrooms are meant to go together. These roasted chanterelle mushrooms took about 15 minutes to make and tasted heavenly. I ate half straight from the skillet, then the other half on my baked potato for lunch, but my favorite way of eating them is with a medium-rare steak. Delicious!

Roasted Chanterelle Mushrooms

Ingredients:

• 1 tbsp olive oil (or butter)
• 6 oz chanterelle mushrooms, cleaned & halved or quartered if large
• ½ small shallot, sliced thinly
• 1 small clove of garlic, cut into thin slivers
• 1 tbsp butter
• Leaves from 1 small sprig of thyme, one other sprig for roasting
• Sea salt and freshly cracked pepper, to taste

How to Make Roasted Chanterelle Mushrooms

Preheat the oven to 400 degrees. Coat the bottom of your cast-iron skillet with a teaspoon or two of olive oil; swirl to coat evenly.

Clean the mushrooms, then slice the bigger ones in half or quarters, depending on the size.

Place the mushrooms, shallot, and garlic slivers in a bowl. Drizzle the melted butter over the mixture, then season with fresh thyme leaves and sea salt & freshly cracked pepper, to taste. Toss to coat evenly.

Pour the mixture into the prepared cast-iron skillet. Top with a sprig of fresh thyme.

Place in the oven and roast for 10-12 minutes, stirring halfway through roasting.

Serve immediately. Enjoy.