We’ve sautéed white mushrooms before, now we’ll work with chanterelles. Chanterelles are golden-color fleshy wild mushrooms that have a relatively mild and slightly fruity flavor. I’ve noticed they hold their shape nicely while being sautéed, and do not collapse easily as other mushrooms varieties do sometimes.
Sautéing the chanterelles with garlic brings about the mushroom’s earthy flavor. Toss some fresh parsley on top, and a colorful, healthful, and nutritious dish is ready.
Sautéed Chanterelles with Garlic
Serves 2 to 3
1 pound (1/2 kg) chanterelles
2 tablespoons unsalted butter
1 tablespoon olive oil
4-5 large cloves garlic, peeled and chopped
Ground black pepper
2 tablespoons chopped fresh parsley
Clean the chanterelles with a damp paper towel to remove any particles of sand and dirt. Do not wash, or the mushrooms will get soggy during cooking. Cut the chanterelles in half lengthways. (Depending on their size, you may need t cut them into more pieces or not cut at all.)
Heat the butter and oil in a medium frying pan. Add the mushrooms and cook, stirring only occasionally, until the released moisture has completely evaporated and only the oil remains.
Add the garlic and season with salt and pepper to taste. Cook until browned, 5 to 7 minutes. Remove from the heat. Sprinkle with chopped parsley and serve immediately.