- 1 pound of freshly foraged wild chanterelle mushrooms
- One medium onion or 2-3 medium shallots
- Thyme (ideally fresh, but dry is also good)
- 2 tbsp butter
- 2 garlic cloves
- Salt and pepper
- Wash mushrooms carefully, removing all possible dirt and weeds. Slice for medium to small pieces. While many mushrooms are losing more than twice their size during the frying process, chanterelles are better in keeping their size, so if you like your mushrooms thoroughly fried like me, feel free to slice them good.
- Slice the onion vertically, you want to have a beautiful “bow shaped” long slices to make your chanterelle sautee look even better
- Slice your garlic for medium pieces, you should get 10-14 pieces from 2 gloves
In a pan, melt butter over medium heat. Add sliced garlic and thyme to “open” the spice flavors, fry 1-2 minutes, or until you feel the aroma.
Add your sliced onion and fry on high-medium heat until it becomes golden.
Take the onion and the garlic out of the pan, bring it back to the high heat and add chanterelles. Fry for about 5-8 minutes, constantly turning over with a wooden spatula. Try getting the mushrooms a bit of the dark toasted marks on the sides, to caramelize and “seal” them.
Next bring back the onions and garlic, mix together, lower the heat to small-medium and fry for another 5-10 minutes, or until your favourite readiness. At this stage you can add 1/4glass of white wine to enhance the flavor (make sure it’s evaporated).
This elegant appetizer pairs with many dishes. You can mix it up inside mash potatoes, serve with baked japanese yams, have as a side dish beside the main meat course, or if you want to be really fancy, toast a french baguette, spread it with some creamy cheese (like Boursin) and add a layer of your sauteed chanterelles mixture on top.
Bone appetite!
