✔ Updated · step photos, how to clean chanterelles and a marinated version
Chanterelle mushrooms are golden, apricot-scented wild mushrooms, and this is my favorite way to cook them: dry-sauteed, then browned in garlic butter with shallot and thyme. It takes 25 minutes and lets their peppery, fruity flavor shine.
At a glance
The one tip that matters: Start them in a dry pan. Chanterelles hold a lot of water, and cooking it off first is what gets you golden, meaty mushrooms instead of soggy ones.
Why You'll Love These Chanterelles
- Golden and meaty, with crisp edges from the dry-saute trick.
- Ready in 25 minutes, with just butter, garlic, shallot and thyme.
- So versatile, pile them on toast, fold into eggs or spoon over steak or pasta.
What Are Chanterelle Mushrooms?
Chanterelles are wild mushrooms with a golden-yellow trumpet shape and false gills: blunt, forked ridges that run down the stem instead of thin, sharp gills. They grow in forests across North America and Europe, mostly in summer and fall, and they're sold fresh at farmers markets and specialty grocers in season.
European golden chanterelles tend to be smaller; Pacific Northwest chanterelles can be much bigger. Both cook the same way.
How to Clean Chanterelles
Wild mushrooms come with a bit of the forest attached. Here's my routine:
- Brush each mushroom with a soft brush or damp paper towel.
- Trim the dry or dirty stem ends.
- Tear larger mushrooms lengthwise and check for grit in the ridges.
- Rinse only gritty ones quickly under cold water and pat dry right away.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Don't drown them. Chanterelles soak up water like a sponge. I brush them clean and rinse only the really gritty ones, then pat them dry right away.
- Tear, don't slice. Pulling them apart along the ridges keeps their pretty trumpet shape and gives more craggy edges to brown.
- Give them room. A crowded pan steams. If you're cooking more than a pound, do it in two batches.
- Salt at the end. Salt pulls out moisture, so I season once they're golden, not at the start.
- Only eat mushrooms you're sure of. If you forage, have chanterelles identified by an experienced local expert. Look-alikes such as jack-o'-lantern mushrooms are poisonous. Store-bought chanterelles are the easy, safe route.
Garlic Butter Chanterelle Mushrooms
4
servings10
minutes15
minutes110
kcal25
minutesGolden sauteed chanterelle mushrooms: cleaned, torn chanterelles dry-sauteed to drive off their water, then browned in butter with shallot, garlic and fresh thyme and finished with a squeeze of lemon. Ready in 25 minutes.
Ingredients
1 pound fresh chanterelle mushrooms
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium shallot, finely chopped
2 garlic cloves, minced
1 teaspoon fresh thyme leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
Directions
- Clean the chanterelles: brush off dirt with a soft brush or damp paper towel, trim the tough stem ends and quickly rinse only any gritty ones. Pat dry, then tear large mushrooms into bite-size pieces along their ridges.
- Heat a large dry skillet over medium-high heat. Add the chanterelles with no fat and cook, stirring now and then, for 5 to 7 minutes until they release their water and it mostly evaporates.
- Add the butter and olive oil. Once the butter foams, cook the mushrooms for 4 to 5 minutes, stirring only occasionally, until golden at the edges.
- Stir in the shallot, garlic, thyme, salt and pepper and cook for 1 to 2 minutes until fragrant and the shallot softens.
- Take the pan off the heat, add the lemon juice and parsley, taste for salt and serve right away.
Notes
- It’s possible to use Chanterelles Marines as an appetizer. Alternatively, you can heat them up followed by draining and serving them with delicious pasta.
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Marinated Chanterelles (Make-Ahead Version)
This older Eastern European-style recipe was on this page before, and it's lovely on an appetizer board. Saute 1 pound chanterelles in 2 tablespoons olive oil until golden. Whisk 1/4 cup white wine vinegar, 1/4 cup olive oil, 1 sliced garlic clove, 1 bay leaf, 1 teaspoon mustard, a pinch of dried marjoram or oregano and 1/4 teaspoon salt, then toss with the warm mushrooms.
Cool, cover and refrigerate for at least 2 hours. Keep them in the fridge and eat within 4 to 5 days.
More Mushroom Recipes
If you love mushrooms as much as I do, try my stuffed portobello mushrooms or browse all my mushroom recipes. Wondering how long your haul will keep? Here's how long mushrooms last.
Frequently Asked Questions
What do chanterelle mushrooms taste like?
Chanterelles taste mildly peppery and earthy, with a fruity aroma that many people compare to apricots. Their texture is firm and slightly chewy, almost meaty, which is why simple garlic butter suits them so well.
How do you clean chanterelle mushrooms?
Brush off dirt and pine needles with a soft brush or damp paper towel and trim the stem ends. Rinse only very gritty mushrooms, quickly, then pat them dry. Tear larger ones lengthwise to check for hidden grit.
How do you store fresh chanterelles?
Keep them unwashed in a paper bag or a bowl covered with a damp paper towel in the fridge, and use them within about 5 to 7 days. Plastic bags trap moisture and make them slimy.
Can you freeze chanterelle mushrooms?
Yes, but cook them first. Raw chanterelles turn bitter and rubbery when frozen. Dry-saute or saute them in butter, cool, then freeze flat in freezer bags for up to 6 months and add them straight to hot dishes.
What goes well with chanterelles?
Eggs, cream, thyme, shallots, garlic and butter are classic partners. Serve them on toast, folded into an omelet, stirred into risotto or pasta, or spooned over steak, chicken or pork chops.
