Chanterelle mushrooms are one of the culinary treasures of autumn. Although efforts have been made to cultivate them so they could be available all year, they have not proved to be very successful because chanterelles require a symbiotic relationship with trees in the forests to flourish. Hence, these golden treats are only available for a few months in early fall, grab some while you can!
Choose chanterelles that feel firm, with no soft or slimy spots; the gill-like ridges under the cap should be intact. Fresh chanterelles have a pronounced apricot scent.
Since they grow in the woods, these mushrooms have debris that needs to be removed before using. To clean, take a lightly damp paper towel and brush dirt or tree matter from the mushroom. You may also use a mushroom brush, (which we carry in our Housewares Department) or a food dedicated paint brush to gently remove dirt and other debris.
Chanterelle mushrooms are best used on the day of purchase but they can be stored for use within a few days. They can be stored, unwashed in a paper bag or can be placed in a bowl loosely covered with a dry towel and placed in the refrigerator for up to a week.
6 tbsp unsalted butter, divided
2 tbsp olive oil, divided
1 small yellow onion, finely chopped
Kosher salt, freshly ground pepper
3 garlic cloves, finely chopped
1/4 cup white wine
1 lb chanterelles
1/2 cup heavy cream
Pinch of freshly grated nutmeg
1/4 pound pappardelle, cooked al dente
Melt 3 tbsp butter with 1 tbsp oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook until softened and lightly golden, 4-5 minutes.
Add garlic and cook for until fragrant. Stir in wine and cook until reduced by half, about 2 minutes.
Add remaining 3 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes.
Add cream and nutmeg and cook until slightly thickened. Season to taste with salt and pepper.
Transfer pasta to skillet and cook about a minute to finish.
2 tsp. unsalted butter
1 Tbsp olive oil
1/2 lb. chanterelle mushrooms
1/4 tsp. kosher salt, plus more, to taste
8 slices coarse country bread
4 oz. soft fresh goat cheese
chopped fresh chives for garnish
Freshly ground pepper, to taste
Warm a sauté pan over medium-high heat. Add the butter and olive oil and heat until the butter melts. Add the mushrooms and the 1/4 tsp. salt and sauté, stirring often, until the mushrooms begin to release their juices, 2 to 3 minutes.
Toast the bread and arrange on a platter. Spread each piece with a thin layer of goat cheese.
Top the toasts with the mushrooms, dividing evenly. Sprinkle with chives and season lightly with salt and pepper. Serve immediately. Makes 8 bruschetta.