Best Chanterelle Compound Butter Recipes

SAUTéED CHANTERELLES IN BUTTER

Steps:

• Heat oil in a large skillet over high heat. Add chanterelles and cook for around 3 minutes or so, stirring occasionally, until they start to brown. If they release water - that's okay, just allow it to evaporate on its own.
• Reduce heat to medium-high. Add finely diced onion and minced garlic. Continue cooking, stirring constantly, for additional 2 minutes.
• Add butter, allow it to melt. Season with salt and pepper, add chopped herbs and stir everything together. Serve immediately or proceed to the last, optional step.
• Add 4 to 5 heaped tablespoons of sour cream, and stir them in. Cook for a brief moment - just to warm it up - and serve immediately.

CHANTERELLES ON TOAST

Steps:

• Heat your largest fry pan over medium-high heat, and when it is hot, add the olive oil. Once the olive oil is hot, add the chanterelles. Cook for 4 minutes without moving them around too much.
• Add the sherry vinegar and the lemon juice and cook down until fully reduced. Add the stock and reduce by half (you are not exactly reducing so much as hydrating the mushrooms). Add the rosemary, thyme, parsley and butter. Stir with a wooden spoon to incorporate the butter. Season with salt and pepper.
• Evenly spoon the chanterelles over the 4 pieces of toasted bread and garnish with shaved Parmesan.

SAUTEED FRESH CHANTERELLES

Steps:

• Halve chanterelles lengthwise or cut Portobellos into 1/2-inch-thick slices. In a large non-stick skillet melt butter with oil over moderately high heat until foam subsides and sauté mushrooms, stirring, with salt and pepper to taste until barely tender, about 2 minutes. Add wine and cook, stirring, until liquid is evaporated and mushrooms are tender, about 5 minutes. In a bowl toss mushrooms with parsley and lemon juice.

CHANTERELLE COMPOUND BUTTER

Steps:

• Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.
• Let fry on moderate heat until nearly all liquid has evporised.
• Transfer soft butter to a bowl.
• Add mushroom, parsley, chili flakes if using, salt and pepper.
• You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).

SAUTéED CHANTERELLES

Steps:

• Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
• Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.