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Tuesday, November 6, 2012

Chanterelle Mushrooms Recipe "Лисички"

When chanterelle season is in full swing, we eat like queens. Their apricot-like aroma is augmented by a subtle, peppery flavor that offers a richness prized by chefs everywhere. Meaty and chewy, chanterelles must be cooked for their full flavor to truly shine. These golden beauties work well in butter and oil. Plucked from the forest floor, chanterelle mushrooms provide a true taste of the local landscape — the conifer forests of the Pacific Northwest. Chanterelles are relatively high in vitamin C,  very high in potassium and among the richest sources of vitamin D known, with ergocalciferol (vitamin D2) as high as 2500 IU/100 grams fresh weight.

You will need:
1 1/2 lbs  Chanterelle Mushrooms
1 med onion
Butter or oil
Sea salt, pepper

Cleaning: When they're particularly dirty, a quick plunge in cold water will do. Otherwise, all you need is a damp soft cloth or paper towel to gently wipe them off. Use a pastry brush to dislodge any remaining dirt.

Trimming: The stem and cap are equally meaty and delicious. If the base of the stem is dried out or woody, trim it off with a paring knife.

Cut them into chunks of a generous size, so that the maximum amount of flavor can be appreciated. Chanterelles are meaty and chewy. 
Saute in a little bit of oil for five min. 

Cut onion into short long pieces.

After 5 min of sauteing the mushrooms, pour out all the liquid add onion and butter. You can salt it at this point.  
Cook em on med stirring occasionally. Cook for 20 min until golden brown. Enjoy with your favorite sides like potatoes, rice and vegetables.


  1. I absolutely LOVE, LOVE, LOVE all mushrooms, especially the Wild ones. Chanterelle are excellent.
    You can serve them coked like above, with fresh Polenta and plenty of sour cream !

    1. Me too:) I love mushrooms!!!
      (¯`*•.¸(¯`´•...Thanks, Monika...•´´¯)¸.•´´¯)


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