Foraging for mushrooms is one of my favorite hobbies this time of year. With the right amount of moisture they are very plentiful. I was out doing a training session with a new English setter puppy we purchased for bird hunting when I came across a large batch of Chanterelle mushrooms. That ended my training session in a hurry; I took the dog back to the house, grabbed a knife, and went for the mushrooms. Chanterelle mushrooms are one of my favorites.
This is a simple and quick sauteed mushroom recipe that is delicious over grilled steak. If you have fresh Chanterelle mushrooms available, wild or domestic, give this one a try they are really good!
Fresh Chanterelle Mushrooms with Shallots Recipe
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 8 ounces fresh Chanterelle mushrooms (halved or quartered if large)
- 1 small shallot (minced)
- 1 garlic clove (minced)
- salt and pepper
- Melt butter with the oil over medium-high heat. Add mushrooms and cook until starting to brown (about 6 minuted). Add the shallot and garlic to the skillet and continue cooking for another 2 minutes; salt and pepper to taste and serve.
Adapted from Epicurious