Best Sautéed Chanterelles Recipes

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.

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.

SAUTEED CHANTERELLES

Steps:

• Cut mushrooms into chunks. Try to keep all the pieces about the same size.
• Saute the garlic and shallots in butter over medium heat until the onions start to turn translucent.
• Add the mushrooms to the pan. Stir every few minutes. (Lots of water in the bottom of the pan is normal.).
• After about 10 minutes (or when your mushroom chunks are a couple minutes from doneness,) drain the juice from the bottom of the pan.
• Add the basil and the lemon juice, salt and pepper to taste and cook the mushrooms until they're soft but not mushy.
• Enjoy!

SAUTEED QUAIL BREAST WITH RAVIOLI AND CHANTERELLES

Steps:

• With a small sharp knife carefully remove the breast meat from the quail. Reserve the carcasses, including the legs and thighs, for use in making the essence of quail.
• Make the quail essence.
• Cook the ravioli by boiling them in two quarts of lightly salted water until just tender, about two minutes. Drain the ravioli and place them in the heated essence. Remove the leaves from the thyme, chop coarsely and add.
• Pat the quail breasts dry with paper towels, then season them lightly with salt pepper. Heat two tablespoons of butter in a 12-inch frying pan. When the butter is hot but not smoking place the breast in the pan, skin side down. Cook over high heat until the skin is crisp and golden (about a minute). Turn the meat and cook 10 seconds more. Remove from the pan immediately.
• In a separate pan saute the chanterelles in remaining butter for five minutes. Set aside.
• Place five ravioli and some sauce on a heated plate. Place two sauteed breasts on each mound of ravioli, garnish with chanterelles and thyme and serve.