Sauteed Chanterelles

Today’s mushroom hunt may not have been very successful, but if it had been this is what I would have done with them. Hopefully with the heavy rain in the forecast over for the next couple days it will make next weekend a tastier trip to the forest.


1 lb assorted chanterelles cleaned and sliced up

3 garlic cloves peeled

1 shallot

2 tablespoons of olive oil (butter works great also)

1/4 cup white wine (only use a wine you would drink not table wine)

Heat your pan to medium-high and add in the olive oil. Dice up the garlic and shallots then add to the pan. Cook until the shallots start to change color. Usually just a couple minutes is all you need. Next add in your mushrooms and stir fry until the mushrooms start to give off their water. This will take 3-5 minutes depending on the heat. At this point turn up the heat and add in the wine and cook for an addition 2 minutes. Now you are done and can eat them plain or use them to top a burger or a nice juicy steak. Enjoy!


2 thoughts on “Sauteed Chanterelles

  1. Pingback: Yellow Chanterelle (Cantharellus cibarius) – Shane's Outdoor Fun

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