Description
This sauteed chanterelle mushroom recipe is a quick and flavorful way to enjoy seasonal mushrooms. Cooked with onions and butter, these mushrooms are tender, golden, and perfect as a side dish or topping for toast, pasta, or meat.
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
Instructions
- Clean chanterelles gently using a damp paper towel or soft brush. Trim off any tough ends and slice large mushrooms into bite-sized pieces.
- Heat butter in a large skillet over medium-high heat. Add sliced onion and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
- Add chanterelle mushrooms and sauté for 6–8 minutes, stirring occasionally, until they release moisture, become tender, and develop light browning.
- Season with salt and pepper. Stir and serve warm.
Notes
- Add garlic during the last minute of cooking for extra depth.
- Finish with chopped parsley or thyme for fresh herbal flavor.
- Use vegan butter or oil to make this recipe dairy-free.
- Prep Time: 8 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Sautéed
- Cuisine: European
Nutrition
- Serving Size: 1/4 recipe
- Calories: 110
- Sugar: 2g
- Sodium: 370mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
