Pan-Seared Chanterelles: A Quick Guide

Chanterelle mushrooms are a versatile ingredient that can be used in a variety of dishes, from starters to sides and toppings. They have a beautiful golden colour and a sweet, meaty taste. When pan-searing chanterelles, it is important to first clean them with a pastry brush or a hot bowl method. Then, heat oil in a pan over high heat, add the mushrooms and cook until they start to brown. Lower the heat, add diced onion and garlic, and finish with butter, salt, pepper, and herbs. Chanterelles can be served as a side dish or used in recipes such as pasta, chicken, or steak.

Cleaning chantarelles

Chanterelles are a type of mushroom that can be found in the wild, often covered in dirt, sand, and other debris. They are known for their unique taste and versatility in the kitchen, but before you start cooking, it's important to clean them properly. Here's a step-by-step guide on how to clean your chanterelles:

Step 1: Initial Cleaning (Optional)

If you've foraged your chanterelles, it's a good idea to start the cleaning process before bringing them into your kitchen. Use a sharp knife or your fingers to remove any large pieces of debris, such as rocks, sticks, or leaves. Be gentle to avoid bruising or damaging the mushrooms. You can also give them a quick pre-wash outside using a garden hose to remove any caked-on mud.

Step 2: Brushing

Chanterelles have many crevices and grooves that can trap dirt and sand. Use a soft-bristled brush, such as a natural hair brush or a watercolour brush, to gently brush away any visible dirt from the surface and underside of the mushrooms. You can also use a toothbrush to get into the grooves and false gills. If the mushrooms are only slightly dirty, this step may be sufficient, and you can proceed to dry them.

Step 3: Rinsing or Soaking

Fill a bowl or your sink with cold water. Some sources recommend adding a splash of lemon juice to the water, as it helps break down the surface tension and improves the cleaning process. You can also add a small amount of flour to the water, which will bind to the dirt and create a peeling effect.

There are two methods you can use to clean your chanterelles at this stage:

• Rinsing: Take each mushroom and briefly hold it under the running water while gently brushing it to lift the dirt. Repeat this process until the mushroom is clean.
• Soaking: Place all the mushrooms in the bowl of water and use a toothbrush to gently scrub each one. This method is more water-efficient and may be preferred if you have a large batch of chanterelles to clean.

Step 4: Drying

After cleaning, place the chanterelles in a colander to remove excess water, then transfer them to a towel-lined pan or a plate with drainage holes. You can also blot them with paper towels. Allow the mushrooms to air-dry in a sunny spot or in front of a fan. If time allows, let them dry for a few hours or even a full day before cooking.

Tips:

• Avoid soaking or submerging chanterelles in water for extended periods, as they are like sponges and will quickly absorb the water, which can dull their flavour.
• If you plan to cook the chanterelles immediately, you can use a slightly damp cloth or paper towel to spot-clean any remaining dirt after the initial brushing step.
• Always clean your chanterelles before storing them, as they will stay fresh longer if they are clean and dry.
• Remember to clean the stems as well, as they are edible and can be cooked along with the caps. However, thicker stems may be woody, so it's best to discard them.

Now that your chanterelles are clean, you can move on to the next step of pan-searing them!

Pan-frying chantarelles

Pan-frying Chanterelles

Chanterelles are wild mushrooms with a beautiful golden colour and a sweet, meaty taste. They are versatile and can be used as a starter, side, topping, or ingredient. Here is a step-by-step guide to pan-frying them:

Preparation:

Before cooking, clean the chanterelles by brushing away any dirt with a pastry brush. If they are very gritty, quickly rinse them under cold running water and pat them dry. Alternatively, use the "hot bowl" method: place the mushrooms in a large bowl, add a tablespoon of salt, and pour in boiling water. After a few minutes, the dirt will settle at the bottom of the bowl, and you can remove the chanterelles with a slotted spoon and pat them dry. Cut any large mushrooms into bite-sized pieces, leaving the smaller ones whole.

Cooking:

Heat a frying pan over medium-high heat and add a tablespoon of olive oil and a tablespoon of butter. Add the mushrooms, a couple of pinches of salt, and some pepper, and toss to coat. Let the chanterelles sear on one side without moving them too much until they are browned (about 10 minutes), and then toss them to expose the other side to the heat. Continue cooking until they are crispy and firm and have given up most of their water.

Next, add a clove of minced garlic and some fresh thyme leaves. Let them cook for a few minutes until the garlic has softened but not burned. Finally, add a touch of lemon juice or vinegar for acidity, and season with salt and pepper to taste.

Serving:

Chanterelles can be served as a side dish or starter, or used as a topping for meat, fish, eggs, or vegetables. They also work well in pasta, risotto, or cream sauce.

Adding seasoning and flavour

Chanterelles have a natural umami flavour, so you don't need to add too much seasoning to make them taste great. However, there are several ways to season and flavour your chanterelles.

Firstly, you can cook your chanterelles in butter, garlic, and onions. This is a great way to draw out their umami flavour. Make sure to sear the mushrooms in oil first, as cooking them solely in butter may cause the butter to burn. You can also add some diced onion and minced garlic, but make sure to add these after the mushrooms have browned, or they will burn.

Alternatively, you can cook your chanterelles with white wine, chicken stock, and herbs such as parsley, thyme, or chives. Simply sauté the chanterelles in butter, then add the wine. Once the wine has evaporated, add the chicken stock and cook over high heat until it has almost evaporated. Finally, season with salt and pepper and sprinkle with your chosen herb.

If you want to add a little acidity to your chanterelles, you can add a touch of lemon juice or vinegar at the end of cooking. You can also create a creamy sauce by stirring in a few spoonfuls of sour cream.

Chanterelles are very versatile and can be served as a starter, side dish, or topping. They go well with roasted chicken, fish, meatloaf, steak, mashed potatoes, tarts, pies, flatbreads, pizzas, pasta, scrambled eggs, and more.

Serving suggestions

Pan-seared chanterelles are versatile and can be served as a side dish, starter, or main. They can also be used as a topping or garnish, or added to other dishes. Here are some ideas:

• Serve them as a side dish with a few slices of fresh bread.
• Pile them over roasted chicken, fish (such as salmon fillet), meatloaf, or steak.
• Use them as a topping for mashed potatoes, tarts, pies, flatbreads, or pizzas.
• Add them to pasta, egg noodles, or rice.
• Serve them with roasted vegetables, such as green beans or broad beans.
• Serve them cold in salads.
• Serve them with soft scrambled eggs.
• Spread some soft cheese (such as goat cheese) on thick toast and top with the chanterelles.
• Make a chanterelle omelette.
• Serve them on top of grilled steaks or wild game.
• Toss them with your favourite cooked pasta, olive oil, and parmesan cheese for an easy pasta dish.
• Use them as a topping for pierogi or kluski.
• Add them to sautéed green beans, broad beans, or other vegetables.
• Make a creamy sauce by adding a few spoonfuls of sour cream to the pan after cooking.
• Serve them with polenta.
• Make a wild mushroom mix with other types of mushrooms, such as oyster, beech, or morel mushrooms.
• Use them as a garnish for soup.
• Make a chanterelle toast: spread some goat cheese on toasted crusty bread and top with the chanterelles.
• Pair them with grilled bread.

Recipe ideas

Sautéed Chanterelles

Chanterelles can be cooked in butter, from start to finish, but this may lead to the butter burning before the chanterelles are ready. It is recommended to sear the chanterelles in oil first, adding butter at the end.

To cook, heat a touch of oil in a large frying pan or skillet and sear the chanterelles over high heat for three to four minutes, or until they are brown. Then, lower the heat and add diced onion and minced garlic. Next, add butter, allow it to melt, and season with salt and pepper. Finish off with freshly chopped herbs and serve immediately.

Pan-Seared Salmon with Peas, Chanterelles, and Dill-Chive Sauce

For this recipe, you will need:

• Chopped fresh dill
• Chopped fresh chives
• Extra-virgin olive oil
• Finely chopped garlic
• Salt
• Lemon zest and juice
• Extra-virgin olive oil
• Leek, white and pale green parts only, halved lengthwise and sliced crosswise
• Chanterelle mushrooms, cleaned and torn if large
• Fresh peas, blanched
• Salt and freshly cracked pepper
• Skin-on salmon fillets
• Fresh pea shoots, for garnish

To make the sauce, pulse together the dill, chives, oil, garlic, and salt until finely chopped. Transfer the mixture to a bowl and set aside.

To make the salmon, heat oil in a medium skillet over medium heat. Add the leeks and cook until softened, being careful not to brown. Then, add the chanterelles and cook until tender, before adding the peas and cooking for a few minutes. Season with salt and pepper and set aside.

Generously season the salmon fillets on both sides with salt and pepper. In a nonstick skillet, heat oil over medium-high heat. Add the fillets, skin-side down, and sear without disturbing until the skin is golden and crispy. Flip and cook until medium-rare.

Stir the lemon zest and juice into the sauce, and the lemon juice into the pea mixture. Place the salmon fillets on a bed of the pea mixture and drizzle with dill sauce. Garnish with the pea shoots.

Pan-Seared Trout with Green Garlic and Crunchy Chanterelles

For this recipe, you will need:

• Dry white wine
• Whole black peppercorns
• Unsalted butter, cubed
• Canola oil, divided
• Skin-on trout fillets, halved crosswise
• Italian-seasoned breadcrumbs
• Chanterelle, morel, or other wild mushrooms
• Finely chopped green garlic or finely chopped regular garlic
• Minced fresh chives

Bring wine, thyme, bay leaf, and peppercorns to a boil in a small saucepan over medium heat. Cook until the mixture is reduced and almost dry, stirring occasionally. Then, stir in cream and return to a boil, cooking until reduced by half. Reduce the heat to low and whisk in butter, a few cubes at a time, waiting for each addition to melt before adding more. Season lightly with salt and pour the mixture through a fine wire-mesh strainer into a bowl. Discard the solids and keep the sauce warm.

Heat oil in a medium sauté pan over medium heat. Season both sides of the fish with salt. Add the fish, skin-side down, to the pan, lightly pressing on the fish to flatten the skin. Cook until the skin is crisp, then flip the fish and cook until the internal temperature reaches 140°F. Remove the fish from the pan.

Stir together the breadcrumbs and oil in a small bowl. Add the breadcrumb mixture to the pan and cook, stirring constantly, until the breadcrumbs are toasted. Remove from the pan. Increase the heat to high, add the remaining oil to the pan, and heat until shimmering. Add the mushrooms and cook, undisturbed, until browned. Flip the mushrooms, add the garlic, and cook until well browned. Stir in the breadcrumb mixture and season with salt.

To serve, spoon the sauce onto plates, top with the fish, mushroom mixture, and chives.

Other Ideas

Chanterelles can be served as a topping for roasted chicken, fish (such as salmon fillet), meatloaf, or steak. They can also be used as a topping for mashed potatoes, tarts, pies, flatbreads, and pizzas, or added to pasta, egg noodles, or sautéed green beans, broad beans, or other vegetables. Chanterelles can also be served cold in salads, alongside soft scrambled eggs, or piled onto thick toast smeared with soft cheese, such as goat cheese.

Frequently asked questions