Those most gourmet of edible mushrooms. The bright yellow find in the woods, smelling deliciously of apricot. So good.
So they say.
I have never been a fan of chanterelles. But it turns out it was me, not them.
I should have known 65 million French people couldn’t be wrong.
It turns out I didn’t know how to prepare them. And this year - 2013 - ends up being the year of the chanterelle. At least in the woods of Western PA. A whole group of mushroom hunters couldn’t harvest enough to put a dent in what was out there.
So I did a bit of internet research for chanterelle recipes, and I found this video. I left the butter out to keep the recipe vegan, and used fresh lemon thyme because that is what we have growing. It was the best.
Sauteed chanterelles with lemon thyme.
Lemon Thyme and Garlic Chanterelles
adapted from this recipe on No Recipe Required
- 2 cups Chanterelles, washed and cut into equal sized pieces
- 1 - 2 Tbsp olive oil
- 1 Tbsp fresh thyme or lemon thyme
- 1 clove garlic, chopped
- sea salt, pepper
- squeeze of lemon
Heat 1 Tbsp of olive oil in a heavy pan, turn heat to medium high.
Place chanterelles in pan in single layer. Add salt and let them cook until side on pan is browned, about 8 minutes.
Flip chanterelles and cook another 4 or 5 minutes. If pan dries out add more oil.
Add in thyme, then add in garlic, stir.
Turn off heat and grind in pepper and squeeze on lemon, stir again.
Add salt and pepper to taste.
You can use this as a side dish or mix into risotto once the rice is cooked and taken off the heat. Very, very good.
Olive Oil Sauteed Chanterelles with Lemon Thyme and Garlic