Sautéed Chanterelle Mushrooms

Whether enjoyed as a starter, side, or topping, these delicious sautéed chanterelle mushrooms make any meal a little more special.

I recently picked up some chanterelles thinking I would make pasta, risotto, chicken thighs, or toast with them but decided to go the simple route and make sautéed chanterelle mushrooms with garlic butter. I have read a few recipes/articles saying that it’s important to cook chanterelles in a dry skillet with a pinch of salt for a while to remove as much moisture from them before, finishing them up by sautéing them in butter and garlic. These mushrooms were really delicious and my husband, daughter, and I ate them straight from the skillet.

How to Clean Chanterelle Mushrooms

1. Gently remove any visible dirt, bugs, or debris from the chanterelle mushrooms. Lightly brush off the dirt, taking care not to damage the mushrooms, using a soft-bristled brush or a clean towel.
2. Rinse the mushrooms briefly to remove any remaining dirt, bugs, or debris without saturating the mushrooms.
3. Transfer the mushrooms to a clean clean cloth or a few paper towels and pat them dry, absorbing as much excess moisture as possible. You don’t want wet mushrooms!!!

Sautéed Chanterelle Mushrooms

Ingredients:

• 7 oz chanterelle mushrooms, cleaned, trimmed, and halved or quartered if large
• Pinch of sea salt
• 2 tbsp butter
• Seasoned rice vinegar or fresh lemon juice, to taste
• Sea salt & freshly cracked pepper, to taste
• Fresh parsley, finely chopped

How to Make Sautéed Chanterelle Mushrooms

Heat a large cast iron skillet over medium-high heat.

Add the mushrooms and a pinch of sea salt to the dry skillet and cook, stirring occasionally, for 5-7minutes, or until the mushrooms release their moisture and the skillet is again dry.

Add the butter and minced garlic and cook, stirring constantly for 1 minute.

Drizzle the mushrooms with seasoned rice vinegar or fresh lemon juice, to taste, then season with a bit more sea salt and freshly cracked pepper; toss to coat evenly. Taste & add more vinegar/lemon juice if desired. Top with fresh parsley. Serve and enjoy.

Sautéed Chanterelle Mushrooms

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Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Course: Side Dish, Sides

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large cast iron skillet

Ingredients

• 7 oz chanterelle mushrooms cleaned, trimmed, and halved or quartered if large
• Pinch of sea salt
• 2 tbsp butter
• Seasoned rice vinegar or fresh lemon juice to taste
• Sea salt & freshly cracked pepper to taste
• Fresh parsley finely chopped

Instructions

• Heat a large cast iron skillet over medium-high heat.
• Add the mushrooms and a pinch of sea salt 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.
• Add the butter and minced garlic and cook, stirring constantly for 1 minute.
• Drizzle the mushrooms with seasoned rice vinegar or fresh lemon juice, to taste, then season with a bit more sea salt and freshly cracked pepper; toss to coat evenly. Taste & add more vinegar/lemon juice if desired. Top with fresh parsley. Serve and enjoy.

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