With their rich, distinctive flavor, it’s no surprise that chanterelle mushrooms were considered a culinary delicacy throughout the 17th and 18th centuries. And because they’re only available fresh a few months of the year, they still add an air of gourmet elegance to any dish they accompany. Some chanterelles have a woodsy, earthy flavor, while others can taste a little spicy. But they all taste even more delicious when roasted with fresh herbs, olive oil and garlic, and make a wonderful complement for lobster.
Ingredients (Serves 4)
Chanterelle Mushrooms 1 lb
Garlic 1 Clove
Fresh Rosemary 1 Sprig
Fresh Thyme 2 Sprigs
Extra Virgin Olive Oil 2 Tbsp
Kosher Salt 1 tsp
Freshly Ground Black Pepper 1/2 tsp
Butter, unsalted 2 Tbsp
Preheat the oven to 425° F.
Clean the chanterelles (see note below).
Finely chop the garlic clove.
Pull the leaves off the rosemary and thyme and chop the herbs finely .
Combine the mushrooms, garlic, herbs, olive oil, salt, and pepper in a large mixing bowl and toss well to combine.
Place the mushrooms on a clean pan and roast them until tender (approximately 10 minutes).
Remove the mushrooms from the oven, toss them with butter and place them on a clean platter and serve.
To clean fresh chanterelles, it is best to brush them and pick off any dirt unless they are very dirty. If washing is required, do so immediately before cooking to avoid storing wet mushrooms. Occasionally, you may find a few tiny insects on the inside of your chanterelles. Dunk the mushrooms in salted water for a few minutes prior to cooking.