Name: Sauteed Chanterelle Mushrooms
Prep time: 8 min
Cook time: 12 min
Total time: 20 min
Cuisine: European
Ingredients: 1 pound fresh chanterelle mushrooms, cleaned and sliced; 1 medium yellow onion, thinly sliced; 3 tablespoons unsalted butter or avocado oil; 3/4 teaspoon salt, or to taste; 1/4 teaspoon freshly ground black pepper, optional

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This sauteed chanterelle mushroom recipe is a simple yet elegant dish that highlights the natural earthy flavor of fresh chanterelles. I enjoy making this when chanterelles are in season because the buttery sauté brings out their tender texture and rich taste in a short amount of time. Sauteed Chanterelle Mushrooms

Why You’ll Love This Recipe

I love this recipe because it uses minimal ingredients while delivering incredible flavor. It comes together quickly, making it perfect for busy days, yet it feels special enough to serve for guests. I also like how versatile it is, since it pairs well with meats, pasta, eggs, or even toasted bread.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 pound fresh chanterelle mushrooms, cleaned and sliced
1 medium yellow onion, thinly sliced
3 tablespoons unsalted butter or avocado oil
3/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper, optional

Directions

I start by cleaning the chanterelle mushrooms with a damp paper towel and trimming off any tough ends. I slice larger mushrooms into bite-sized pieces so everything cooks evenly.

I heat the butter in a large skillet over medium-high heat. Once it melts and begins to sizzle, I add the sliced onion and cook it for about 4 to 5 minutes, stirring occasionally, until it softens and turns lightly golden.

Next, I add the chanterelle mushrooms to the pan. I sauté them for about 6 to 8 minutes, stirring occasionally, until they release their moisture, become tender, and develop light browning. If the pan looks dry, I add a little more butter or oil. I finish by seasoning with salt and pepper, then serve immediately.

Servings And Timing

I usually get about 4 servings from this recipe.
Preparation time is approximately 8 minutes, and cooking time is around 12 minutes, making the total time about 20 minutes.

Variations

I sometimes add a clove of minced garlic during the last minute of cooking for extra flavor. Fresh herbs like thyme or parsley also work well stirred in just before serving. When I want a vegan version, I use olive oil or vegan butter instead of regular butter.

Storage/Reheating

I store leftover sauteed chanterelle mushrooms in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them gently in a skillet over low heat or microwave them in short intervals until heated through.

FAQs

How do I properly clean chanterelle mushrooms?

I gently wipe them with a damp paper towel or soft brush. I avoid soaking them in water because they absorb moisture and won’t brown properly.

Can I use frozen chanterelle mushrooms?

I can use frozen chanterelles, but I make sure to thaw and drain them well before cooking to prevent excess moisture.

Can I add other vegetables to this recipe?

I sometimes add sliced garlic, shallots, or even spinach at the end for extra flavor and color.

What dishes pair well with sauteed chanterelle mushrooms?

I like serving them with steak, roasted chicken, pasta, risotto, or as a topping for toast or eggs.

Can I freeze cooked chanterelle mushrooms?

I can freeze them after cooking and cooling completely. I store them in a freezer-safe container for up to 3 months and thaw them in the refrigerator before reheating.

Conclusion

I find this sauteed chanterelle mushroom recipe to be a reliable and delicious way to enjoy fresh mushrooms with minimal effort. The simple ingredients and quick cooking time make it a dish I return to often, whether I need a fast side or a flavorful addition to a meal.