Welcome to one of my favorite Chanterelle Mushroom Recipes, a dish that proves you don't need much to make chanterelles shine. If you've been looking for recipes using golden chanterelle mushrooms, or you're curious about how to prepare chanterelle mushrooms without losing their delicate texture, this is the recipe you'll return to again and again.
I have more delicious mushroom recipes too, like savory crepes with mushrooms, bacon and cheese, snails with mushrooms in white wine, or mushroom pasta with chicken.
This is an easy side dish to prepare that is a wonderful accompaniment to many dishes. Beautifully cooked mushrooms that taste excellent and chanterelles have good substitutes that will be available in most areas.
Substitutions
- trumpet mushrooms
- cremini mushrooms
- shiitake mushrooms
What To Serve This Side Dish With?
- A simple Cheese Omelette is wonderful to dine on with buttered mushrooms.
- Tarragon Chicken Breasts are delicious with buttered mushrooms.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Chanterelle Mushroom Recipe
Ingredients
- 18 oz fresh chanterelles or girolles
- ½ lemon juiced
- 2 oz unsalted butter
- 3 shallots peeled and chopped
- 6 sprigs of fresh parsley finely chopped
- 1 garlic clove peeled and crushed
- salt and pepper to taste
Instructions
- Trim and lightly wash the mushrooms or simply wipe them off with a paper towel.
- Warm the pan to medium-high and add about a tablespoon of water. Add the mushrooms and cook them for several minutes to allow the water naturally in the mushrooms to escape. Do not stir often to let the mushrooms begin to brown up a little.
- Now add the lemon juice and cook stirring the mushrooms for a couple of minutes to absorb the lemon juice.
- Add the butter to the pan, and brown the mushrooms for 4-5 minutes over a moderate heat, stirring frequently, but carefully to not damage the mushrooms using a wooden spatula.
- Add the shallots and parsley, along with the garlic. Season with salt pepper. Cover and cook for 20 minutes.
Notes
Substitutions
Mushrooms that successfully mimic the taste and look of chanterelle mushrooms:- trumpet mushrooms
- cremini mushrooms
- shiitake mushrooms
- High heat is your friend - it prevents sogginess.
- Don't overcrowd the pan; mushrooms need space to brown.
- Add salt only after the mushrooms release their moisture.
- If they start steaming instead of browning, increase the heat.
- A tiny squeeze of lemon at the end brightens the entire dish.
- A pinch of nutmeg (just a whisper) adds warmth without being noticeable.
- Save the mushroom trimmings for stock - they're pure gold.
Nutrition
If the mushrooms need cleaning, it is best to do this with a small pastry brush. Do not wash them.
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