Sautéed Chanterelles
We finally went to visit the Pearl Street Farmer’s Market this summer – I seriously don’t know why it’s taken us this long to go! It’s by far one of the best farmer’s markets I’ve been to, which is making me already dread their winter break that is looming right around the corner. You just can’t beat local produce and goodies, however I’ve come to terms that a farmer’s market during a Colorado winter isn’t feasible. Anyways, before this becomes a sappy post about how this winter break will feel endless I wanted to share a recent recipe I made using mushrooms from one of my favorite stands, Mile High Fungi. We are already big time mushroom lovers, but these take it to another level. We’ve gotten to try so many varieties, with a few favorites being Morels, King Trumpets, Maitake and Chicken of the Woods. This past visit I grabbed a few Chanterelle as they are currently in season. I decided to sauté them and found a recipe in the New York Times that seemed simple enough – who doesn’t love mushrooms sautéed in wine and butter?
I cut the recipe by a bit since I didn’t have a full pound of Chanterelles, and I also added some lemon juice at the end. They turned out delicious! They had a very earthy flavor and meaty texture which was fantastic. I will definitely get my mushroom fix in before the season ends, and will have plenty more recipes featuring these beauts in posts to come.
Find the recipe here:
- 1 pound Chanterelles
- 2 to 3 tablespoons unsalted butter
- 1/4 cup dry white wine
- About 3/4 cup chicken stock
- Coarse salt and fresh ground pepper
- 1 tablespoon chopped parsley
- Lemon juice to taste
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