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Oct 30, 2010 09:01 AM

fresh chanterelles

Bought some at the local farmer's market today, a pint-sized basket. First time I've cooked them. Suggestions? I prefer something simple to highlight the flavor & texture. Right now I'm thinking sauteed with a bit of garlic & thyme and drizzle of cream swirled in at the end and served on toasted baguette slices, but I'm open to other suggestions.

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  1. Yummm, When I live in Austria and it was chanterelle season, my favorite way to each them was as a sauce over Serviettenknoedel: If I recall correctly, you would saute a little onion, then add the sliced mushrooms, and finish up with sour cream and paprika, probably garnish with parsley. Don't remember whether you add chicken stock, or maybe wine; you could play around with those.

    3 Replies
    1. re: kleine mocha

      Thanks. I had never heard of serviettenknoedel, so looked up recipes and found this one

      Looks like a fun dish to try out.

      1. re: weezycom

        Yeah, in Vienna they use these fantastic Kaiser rolls to make them, but you could use any day-old baguette type bread. Of course you could serve the Schwammerl sauce over pork chops, or a not-too-strong flavored fish, or maybe chicken cutlets.

      2. re: kleine mocha

        Sauteed until crispy in butter , sprinkled with fleur de sel.

        Do one test batch first and taste to make sure your heat and time are right.

      3. We used to get them from the woods behind our house in Vermont when I was a kid. Mon used to fry them in butter. No spices, no cream, and certainly no bread. Just eaten by themselves.

        They have such a delicate (and awesome) flavor and I wouldn't want to dilute it by doing anything else to them.

        1. Cut off the stems, chop up the caps in big pieces (better to retain the mushroom's flavor). Then bake them for 20 minutes in chicken broth with coarsely chopped onions. Serve this over rice or pasta.

          1. Peel thin outer layer. Cut off the very end of the stem. Brush of dirt. Cook simply with garlic, shallot, thyme, butter, chicken stock, maybe some parmesan.

            1 Reply
            1. re: tldmatrix

              Why do you peel? I've never heard of peeling any mushrooms.

              I fixed chanterelles and shitakes a couple of nights ago. Just sauted in butter with a small amount of s&p. It was one of several side dishes with a rib roast. The high point of th meal, IMO.

            2. I sautee them into scrambled eggs. Serve with good toasted bread - simple, tasty stuff. I don't think their flavor is all that delicate, gentle sure, but deeper than many other fungii.

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