This Sauteed Chanterelle Mushroom recipe is succulent, satisfying, and has an earthy flavor. With delicate hint of pepper, this side dish has wonderful flavor and a “meaty” texture you’ll love.
Table Of Contents
Recipe Details
I love mushrooms and this Sauteed Chanterelle Mushroom recipe is a favorite. These mushrooms are so yummy and when they are cooked, they take on a rich flavor and satisfying texture that can’t be beat.
- TASTE: Earthy with hints of spicy pepper, these sauteed mushrooms are very flavorful. As they are cooked in butter with onions, they absorb even more richness.
- TEXTURE: These Sauteed Chanterelle Mushrooms are firm, but tender. They have a chewiness that makes them seem meaty even when there is no meat involved.
- TIME: It just takes 20 minutes to make this dish.
- EASE: This is an easy side dish recipe to make. With only 4 ingredients, it’s simple and quick.
What You’ll Need
Ingredient Notes
- Chanterelle mushrooms- These mushrooms have a pleasant flavor and smell a little like apricot. Choose ones that are firm and dry without any mold spots.
- Butter- Unsalted butter is best as we are adding salt in this recipe.
- Salt- I like pink Himalayan salt for this recipe because of its flavor and crunchy texture.
- Onion- This adds a pungent flavor and sweetness as the onion caramelizes while cooking.
Add-ins and Substitutions
- Substitute other mushrooms- You can make this recipe with baby Bella mushrooms, white button, shiitake, or any type you like.
- Use another fat- Instead of a little butter, you can use ghee or oil. A little olive oil or avocado oil is a good substitute for the butter.
- Add herbs- Fresh parsley or thyme add nice flavor to this dish.
- Add garlic- Fresh garlic adds a strong flavor that complements the mushrooms and onion in this dish.
How to Make Sauteed Chanterelle Mushrooms
- Clean the mushrooms. Gently brush away any dirt using a damp paper towel. Cut off the tips of the bottoms. Slice any larger mushrooms in half.
- Melt the butter. Heat the butter in a large skillet over medium-high heat.
- Caramelize the onions. Add the onions and cook and caramelize for 4–5 minutes, stirring occasionally, until soft and golden.
- Saute the mushrooms. Add the mushrooms to the pan. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and turn tender and lightly browned.
- Season and serve. Season with salt to taste (and pepper if you want). Enjoy!
Pro Tip: Once you add the mushrooms, they will quickly absorb the butter. If the pan seems dry, add extra butter or oil as needed.
Recipe Tips
- Clean the mushrooms- Since mushrooms are grown in the dirt, it’s best to wipe them with a damp paper towel before cooking with them.
- Keep the mushrooms a uniform size- To keep the cooking even, make sure larger mushrooms are cut in half or they will be undercooked when all the rest are done.
- Make sure the pan isn’t dry- As the butter gets absorbed into the mushrooms, the pan can get dry causing the vegetables to stick. Add some butter or oil to keep it slick.
FAQs
The best way to cook chanterelle mushrooms is by sauteing them in a pan with some butter. This allows the mushrooms to absorb the rich flavor of the butter while their outsides brown and slightly crisp. You can also saute them in a dry pan, allowing the excess moisture in the mushrooms to release, and browning the chanterelles further.
You should not submerge your chanterelle mushrooms before cooking. If they are holding water and not dried thoroughly, then they will not be able to brown properly. Too much moisture will affect their texture, so I advise just wiping the mushrooms with a damp paper towel to clear away any dirt.
Serving Suggestions
These Sauteed Chanterelle Mushrooms are flavorful, tender, and perfect when paired with a main dish. Serve them alongside meats, seafood, pasta, and with other vegetables.
- Meats: Steak, chicken, and pork all taste great with these mushrooms. Serve them with a Cast Iron Ribeye Steak, Crispy Baked Chicken Thighs, or Smoked Pork Loin.
- Seafood: Try this chanterelle mushroom recipe with Oven Baked Salmon, Grilled Shrimp, Lemon Butter Baked Cod, or Salmon Wellington.
- Pasta: Serve it on the side or on top of your favorite pasta. Enjoy it with this Asparagus Pasta, Spaghetti Carbonara, Pasta Pomodoro, or Rigatoni Bolognese.
- Vegetables: Pair this dish with other vegetables on your dinner table, such as Bacon Wrapped Asparagus, Crispy Air Fryer Broccoli, Roasted Brussels Sprouts, or Creamed Corn.
Make This Recipe in Advance
Make ahead: You can prepare the mushrooms by cleaning them and cutting them, then storing them until you’re ready to saute.
Storing: Store any leftovers of this Sauteed Chanterelle Mushroom recipe in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave.
Freeze: Freeze these mushrooms once they have cooled and place them in a freezer-safe container. They will last up to 4 months. Thaw in the fridge and then reheat on the stovetop.
More Yummy Mushroom Dishes!
Full Recipe Instructions
Sautéed Chanterelle Mushrooms Recipe
Ingredients
- 1 lb fresh chanterelle mushrooms cleaned and sliced
- 1 medium yellow onion thinly sliced
- 3 Tbsp unsalted butter or avocado oil
- 3/4 tsp salt or to taste
- Fresh ground pepper optional
Instructions
- Clean the mushrooms: Gently brush away any dirt using a damp paper towel. Cut off the tips of the bottoms. Slice any larger mushrooms in half.
- Heat the butter in a large skillet over medium-high heat.
- Add the onions and cook and caramelize for 4–5 minutes, stirring occasionally, until soft and golden.
- Add the mushrooms to the pan. Sauté for 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and turn tender and lightly browned. Note: once you add the mushrooms, they will absorb the butter quite fast. If the pan seems dry, add extra butter or oil as needed.
- Season with salt to taste (and pepper if you want). Enjoy!
Nutrition
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