A delightful recipe for sautéed chanterelle mushrooms with garlic and herbs, perfect as a side dish or appetizer.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:Serves 4
Category:Side Dish
Method:Sautéing
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
1 pound fresh chanterelle mushrooms, cleaned and trimmed
2 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
1 teaspoon fresh parsley, chopped
Salt and pepper to taste
Juice of 1 lemon
Instructions
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted and bubbly.
Add the cleaned chanterelle mushrooms to the skillet in a single layer. Sauté for about 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Add the minced garlic and thyme to the skillet. Cook for an additional 1-2 minutes, stirring frequently, until the garlic is fragrant but not browned.
Season with salt and pepper to taste. Remove from heat and stir in the lemon juice and chopped parsley.
Serve warm as a side dish or over toasted bread as an appetizer.
Notes
For a richer flavor, try adding a splash of white wine after sautéing the mushrooms and let it reduce before adding the garlic.
Substitute the thyme with rosemary or sage for a different herbal profile that complements the chanterelles beautifully.