Chanterelles Recipe

From Dorothy McNett's Recipe Book.

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See Also: Cooking Club · Mushrooms · Side Dishes


From Dorothy McNett's recipes at

Fresh or dried chanterelles, about 6 - 8 or more
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
3-4 cloves garlic, slivered
pinch of paprika
pinch of saffron or tumeric
sea salt
up to 1/2 cup cream, if desired (or broth for a thinner mix)
slices of toasted bread, or crackers, or chips...if using for an appetizer

Brush the fresh chanterelles and slice. If using dried ones, presoak them at least 30 minutes in warm water. Drain and slice. Heat butter and oil in skillet, saute the garlic about 1 minute to soften and then add the sliced chanterelles. Add seasonings as desired. Cook and stir for about 3 minutes or so, or until mushrooms are tender. Add cream if desired and serve over toast, over pasta, or as a filling for omelettes, with steak and more...

Recipe created 2001-03-10.

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