The glorious golden child of the mushroom world, chanterelles, have a short growing cycle and are only available July through to September. Their deep yellow color (think apricot), a trumpet-like shape, and hints of sweetness can be easily enjoyed simply by sautéing in butter and dressed with sea salt and freshly ground pepper.
I did not know this but chanterelle mushrooms are picked in the wild – which explains why they’re expensive – and are usually found growing around trees and shrubs. But before you go out there looking for these golden beauties, take along a knowledgeable forager. They’ll help you to identify the real deal and keep you from getting food poison if you happen to choose what you think ‘look’s like a chanterelle mushroom.
To prep the mushroom, use a paper towel to dust off any bits of dirt. If dirt is stuck in the gills of the chanterelle, use a soft brush to remove. Don’t wash chanterelles unless absolutely necessary. They will absorb water and lose firmness when cooked. Like most mushrooms, they should be clean and almost dry to the touch.
Serves 2
2 handfuls fresh chanterelle mushrooms (slice if too big)
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons chopped parsley
1 to 2 tablespoons fresh thyme leaves or tarragon
1 garlic clove, minced
1/4 of lemon slice
2 handfuls of orecchiette pasta, or other favorite pasta
Cook pasta according to packet instructions. Meanwhile, over medium heat melt butter with olive oil and add mushrooms. Sauté until soft and just starting to lightly brown. Add garlic and sauté until fragrant. Add fresh thyme or tarragon and stir until fragrant. Squeeze the lemon slice over mushrooms and stir.
When pasta is ready to be drained, add just enough of the pasta water (a couple of spoonfuls) to the mushrooms, stir, and then add drained pasta. Adding the water allows for a slight sauce, enough to coat the pasta and chanterelles. You can add 1 tablespoon of butter, let it melt and then add parsley, season with salt and pepper. Serve right away.
The Culinary Chase’s Note: If you want to freeze chanterelles for later use, sauté chanterelles with chopped onion in butter, allow to cool and freeze. When defrosted, they will retain most of their flavor as a base for soup or to make a sauce for pasta. Enjoy!
- 2 handfuls fresh chanterelle mushrooms (slice if too big)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons chopped parsley
- 1 to 2 tablespoons fresh thyme leaves or tarragon
- 1 garlic clove, minced
- ¼ of lemon slice
- 2 handfuls of orecchiette pasta, or other favorite pasta
- Cook pasta according to packet instructions. Meanwhile, over medium heat melt butter with olive oil and add mushrooms. Sauté until soft and just starting to lightly brown. Add garlic and sauté until fragrant. Add fresh thyme or tarragon and stir until fragrant. Squeeze the lemon slice over mushrooms and stir.
- When pasta is ready to be drained, add just enough of the pasta water (a couple of spoonfuls) to the mushrooms, stir, and then add drained pasta. Adding the water allows for a slight sauce, enough to coat the pasta and chanterelles. You can add 1 tablespoon of butter, let it melt and then add parsley, season with salt and pepper. Serve right away.
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