Here is the recipe to make delicious sauteed chanterelles in a pan, these tasty and flavorful mushrooms are full of flavor, ideal for creating many dishes, but they are also excellent in a simple recipe like this one.
If you like chanterelles don’t forget to check out these recipes:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn
- Energy 203.80 (Kcal)
- Carbohydrates 10.40 (g) of which sugars 1.85 (g)
- Proteins 2.32 (g)
- Fat 18.47 (g) of which saturated 6.75 (g)of which unsaturated 2.94 (g)
- Fibers 5.70 (g)
- Sodium 595.57 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.5 oz chanterelle mushrooms
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- to taste salt
Tools
- 1 Pan
- 1 Cutting Board
- 1 Knife
Procedure
The trick to making delicious sauteed chanterelles in a pan is to toss them in a hot pan with a pat of butter and finish the dish with a sprinkle of finely chopped parsley. The butter absorbs and enhances the flavor of the mushrooms, making it even richer.
First, clean the mushrooms to remove any dirt covering them. It’s always better not to wash the mushrooms in water since they might get damaged; use a damp cloth or a spoon to remove the external dirt.
Now that the mushrooms are clean, cut them into uniform strips and toss them in a hot pan where you have melted a tablespoon of butter.
The butter should be melted gently, not cooked or browned.
You can replace the butter with extra virgin olive oil, but it should be lightly fruity and have a delicate taste. Also, to avoid frying the mushrooms, slightly lower the temperature, or they will be dry and toasted.
Mushrooms are rich in water, so to prevent them from becoming mushy, it’s important to cook them on high heat, quickly and intensely; if you cook the mushrooms too much, you risk making them mushy or crumbly.
When the cooking is completed (about 10-15 minutes), add the parsley, adjust the salt, and mix well to flavor. It’s better to add the parsley off the heat so the warmth releases the aroma without drying it out.
Your sauteed chanterelles in a pan are ready!
Plating Tips:
You can serve this recipe on a single dish (or in the pan) from which all guests will help themselves, or arrange it directly on the final plates as a side dish or accompaniment to the main recipe.
Wine pairing for sauteed chanterelles in a pan:
I recommend a full-bodied red wine like a Pinot Noir from Alto Adige, which, with its berry flavor and full-bodied aftertaste, pairs well with the taste of chanterelle mushrooms.
