Sautéed Chanterelles
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound chanterelles
- 2 to 3tablespoons unsalted butter
- ¼cup dry white wine
- About ¾ cup chicken stock, preferably homemade
- Coarse salt and freshly ground pepper to taste
- 1tablespoon chopped parsley, fresh thyme leaves or chives
Nutritional analysis per serving (4 servings)
130 calories; 8 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 3 grams protein; 426 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
- Step 2
Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.
Private Notes
Comments
Isn't one additional step to pan fry the chanterelles first in a dry pan (No oil) to remove excess moisture? Then continue exactly as you described.
Backing up the other comment about sautéing in a dry pan first. My S.O. is taking a mushroom foraging course this month, and this is one of the first things she was taught (dry pan, with pinch or two of salt).
nice flavor; there isnt a lot of flavor, just sauteing but the wine and broth give them nice flavor
Dry sautéed first til they stopped giving off the liquid, added some minced garlic to the butter, and skipped the chicken stock and herbs because I didn't have them, and they were still very delish. Had them with a prime ribeye. Can see how the herbs would add - don't really think they need chicken stock. Love chanterelles!
Too much liquid here, by the time you've cooked it all off the chanterelles will be mushy. Chanterelles give off a lot of their own liquid without adding more.
Absolutely fabulous! I did dry sauté the mushrooms first, as I had picked them only hours earlier. The smell of them cooking brought tears to my eyes. Thank you NYTimes!