Dry Sautéed Chanterelle Mushrooms

Dry sautéing chanterelle mushrooms is a delicious and easy way to prepare this flavorful wild mushroom. Finished with butter, garlic, and thyme they make a great addition to a variety of meals.

Course Side Dish

Keyword chanterelle mushrooms

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 154kcal

Ingredients

8 ounces chanterelle mushrooms
3/4 teaspoon kosher salt plus more to taste
2 tablespoons butter
3 cloves garlic sliced
1 tablespoon fresh thyme
1/4 teaspoon black pepper

Instructions

Rinse the mushrooms under cool running water to remove any dirt. Briefly dry on paper towels, then cut the mushrooms into equally sized pieces.
Heat a heavy, large skillet over medium-high heat. Spread the mushrooms out in an even layer in the pan. Sprinkle the salt over the mushrooms.
Cook, stirring often to prevent the mushrooms from sticking, until the mushrooms start to release their liquid.
Continue cooking the mushrooms for 5-10 minutes until the liquid has fully evaporated from the pan.
Reduce the heat to medium-low and and the butter, garlic, and thyme to the skillet. Cook for another 5 minutes, stirring occasionally, until the chanterelles are golden brown. Season with black pepper and more salt to taste before serving.

Nutrition