How to Sautée Fresh-Picked Chanterelle Mushrooms
Easy Recipe for Wild Chanterelles to Enjoy Now or Freeze for Later
Oct 13, 2009
Once picked, chanterelles will deteriorate fairly quickly. To avoid losing this beautiful and delicious culinary treat, one should enjoy them as soon as possible or preserve them. One of the best ways to do both is to sautee them.
Edible Wild West Coast Chanterelles
The most common species of edible chanterelles in Oregon, Washington and California are the Golden or Yellow (Cantharellus cibarius), Pacific golden (Cantharellus formosus) and White (Cantharellus subalbidus). All three are relatively easy to identify, and not likely to be mistaken for inedible or toxic species. Mushroomers, however, should study these before going picking, and carry a mushroom field guide.
Knowing where and when to find chanterelles is also important. Chanterelles favor older-growth conifer forests, and are found around Douglas fir, mossy banks, downed and deteriorating trees, large stumps and brushy areas of Salal. They begin showing in the fall, soon after a soaking rain. Often they are camouflaged among fallen yellow maple leaves, or hidden under downed branches.
Cleaning Wild Chanterelles
Because chanterelles are low growing forest mushrooms, they are typically found with dirt, needles and disintegrating leaves. As much as possible, this debris should be brushed from the mushrooms as they are picked. Once home, they should be cleaned more thoroughly. If they are wet or damp, the easiest way to clean them is to dry them indoors on newspaper for a day or two (no more), and then clear remaining debris with a mushroom or other soft bristle brush.
Any that refuse to come clean this way should be rinsed in a large bowl, and drained in a colander. Repeat the rinsing until the water is clear. If the mushrooms were picked dry, or have become dry to the touch since picking, rinse them in a similar fashion to re-hydrate them before sauteeing. Note that they should not sit in water for more than a few minutes.
Sauteeing Wild Chanterelles
To sautee the chanterelles, you need a large frying pan or dish, garlic cloves, salt, butter, heavy cream and extra virgin olive oil. Sautee no more than one or two pounds at a time. With a sharp un-serrated knife, slice the chanterelles individually and lengthwise in thin strips (less than a quarter inch). For two pounds or less of mushrooms, melt two or three tablespoons of butter with two or three tablespoons of olive oil in the pan on low heat. Cut two or three cloves of garlic into the pan by cutting a cross into the clove lengthwise and then slicing it thinly.
Add the sliced chanterelles to the pan, keep the heat medium to low and turn them frequently. Cook them long enough to drive off retained water but not long enough to burn them, less than five minutes unless you have a more than a pound. Mix a dash or two of salt into the mushrooms during the last minute and stir in three to four tablespoons of heavy cream. Turn off the heat and let them cool in the pan.
Using the Sauteed Chanterelles Immediately
Sauteed chanterelles can be used right after cooking in a number of ways. They are delicious right out of the pan as a stand-alone treat, or to add to other dishes, such as fried or poached eggs, steak, hamburger, potato dishes or pasta. They can be also be incorporated in omelets or scrambled eggs to add a gourmet touch.
Delicious appetizers can also be made with sauteed chanterelles. One sure hit is to spread thin toast with soft cream cheese and top with the sauteed chanterelles.
Freezing Sauteed Chanterelles for Later Use
After cooling, add about a cup of cooked chanterelles to one-quart sealable plastic bags. Deplete as much of the air as possible from the bags before sealing and freezing. Frozen chanterelles can be kept for several months, and to use the frozen mushrooms, simply thaw and reheat. Adding a tablespoon of heavy cream to the mushrooms before reheating will enhance the flavor as well.
In addition to freezing sauteed mushrooms, wild chanterelles can also be preserved by drying or pickling.
Chanterelles are a Seasonal Delight that Can be Enjoyed Year-Round
Mushroomers and their friends look forward to west coast falls, and delicious chanterelle treats. By freezing freshly sauteed chanterelles, that enjoyment can be extended until the next season.
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