Pan Sautéed Chanterelles are an easy and tasty recipe, perfect for showcasing the unique flavor of these prized wild mushrooms, also known as gallinacci. To serve, simply cook the chanterelles gently in a nonstick pan with a sauté of garlic and oil, then season with chopped fresh parsley.
The result will be a delicious and fragrant side dish, perfect for any family lunch or dinner, paired with meat or fish. Versatile and flavorful, pan-fried chanterelles can also be used as a condiment for a delicious risotto, a plate of tagliatelle, or a portion of soft polenta , or they can be served as a brunch finger food on canapés and crispy bruschetta.
Ingredients
How to Make Pan Sautéed Chanterelle Mushrooms
To prepare the sautéed chanterelles, first wash the mushrooms gently under running water and let them drain carefully.
To prepare the sautéed chanterelles, first wash the mushrooms gently under running water and let them drain carefully.
Pat the chanterelles dry with kitchen paper.
Pat the chanterelles dry with kitchen paper.
Leave the smaller chanterelles whole and cut the larger ones into quarters.
Leave the smaller chanterelles whole and cut the larger ones into quarters.
In a non-stick pan, brown the garlic cloves with extra virgin olive oil.
In a non-stick pan, brown the garlic cloves with extra virgin olive oil.
Then add the chanterelles to the sauté.
Then add the chanterelles to the sauté.
Stir with a ladle and cook for 10-15 minutes, adding a drop of hot water if necessary.
Stir with a ladle and cook for 10-15 minutes, adding a drop of hot water if necessary.
Once the time has passed, add salt to taste and flavour with a sprig of chopped parsley and stir briefly to blend the flavors, then remove from the heat.
Once the time has passed, add salt to taste and flavour with a sprig of chopped parsley and stir briefly to blend the flavors, then remove from the heat.
Transfer the mushrooms to a serving dish, bring to the table and serve. Enjoy!
Transfer the mushrooms to a serving dish, bring to the table and serve. Enjoy!
Storage Instructions
If you have any leftovers, the pan-sautéed chanterelles can be stored in the refrigerator, in an airtight container, for up to 1 day.
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