Creamy Chanterelle Mushrooms with Garlic & Herbs
(serves 2–3):
Ingredients
- 200 to 250 chanterelle mushrooms cleaned (gently brushed, not washed). Optionally can mix some oyster mushroom (not too much)
- 1 small shallot finely chopped
- 1 clove garlic minced
- 1 tbsp butter
- 1 tbsp olive oil
- 2 tbsp crème fraîche or double cream
- 1 tsp lemon juice or white wine optional
- 1 tbsp fresh parsley finely chopped
- salt & freshly ground pepper to taste
- sprig sprig of thyme optional
Instructions
- Clean the chanterelles: Brush off dirt with a soft brush or damp paper towel. Trim tough ends.
- In a large skillet, heat the butter and oil over medium heat.
- Sauté the shallot until soft (2–3 min), then add the garlic and cook another 30 seconds.
- Add the chanterelles and sauté gently for 5–7 minutes, stirring occasionally, until they release moisture and start to brown slightly.
- Season with salt, pepper, and a splash of lemon juice or white wine (if using).
- Stir in the crème fraîche or cream. Let it bubble for a minute to coat the mushrooms.
- Finish with chopped parsley, adjust seasoning, and serve warm.
Notes
Serve with tagliatelle tossed in butter and thyme
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