This photo is a collection of all the mushrooms I found and the coral mushrooms in the back aren’t edible, but sure are pretty. If you do go hunting, please be sure you get a good book for identifying them or go with someone who knows mushrooms. And when you get home and want to cook them, here’s my favorite way to do it. This recipe will work as a side or over polenta, in risotto or on a pizza.
Serves 4 as a side
About 1/2 hour to prepare, if you don’t count cleaning the mushrooms (to clean the mushrooms, I use a brush to get off all the dirt and pine needles, you don’t want to wash them unless you’re prepping this several hours ahead and they have time to dry out again. You don’t want slimy mushrooms)
1 lb cleaned chanterelle mushrooms-pull apart the large ones into bite size pieces and leave the rest whole
2 Tablespoons butter
2 Tablespoons oil
1 Tablespoon fresh herbs- chopped tarragon or thyme leaves or a combination
The trick to cooking mushrooms that I learned from Julia Child is to let the pan get nice and hot before you put the mushrooms in and don’t crowd the pan. You want a nice carmelized finish on any mushroom and especially chanterelles. So, first heat a large saute pan on high heat for 1 minute. Put in the butter and oil and wait till the butter foams. Put in the mushrooms and let sit for a minute, add salt and pepper to taste, turn down heat to medium high then saute, stirring occasionally until the mushrooms are nicely browned, 5- 10 minutes depending on mushrooms and size of pan.
Take off the heat, stir in the herbs, test for seasoning and serve.