Description
Earthy chanterelles, roasted to perfection with garlic and herbs. Served with crispy garlic bread – a taste of the Scandinavian forest.
Ingredients
Units
Scale
- 8 oz (225 g) chanterelle mushrooms
- 3/4 tsp flake salt
- 2 1/2 tbsp unsalted butter
- 3 cloves garlic
- 1 tbsp fresh thyme
- 1/4 tsp freshly ground black pepper
- Fresh rosemary sprigs
- 4 slices rustic bread
- 1/4 cup (60 g) unsalted butter
- 2 cloves garlic
- 1/4 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- In a small bowl, combine softened butter, chopped garlic, and salt. Stir until well mixed.
- Spread a generous layer of garlic butter on each slice of rustic bread.
- Place the bread on a baking sheet. Bake in the preheated oven for 8-10 minutes, or until the bread is golden and crispy around the edges. Remove from oven and set aside.
- Gently rinse the chanterelle mushrooms under cool running water to remove any dirt or debris. Carefully pat them dry with paper towels.
- Heat a large skillet over medium-high heat. Add the chanterelles in a single layer, giving them enough space to cook evenly.
- Sprinkle the mushrooms with flake salt. Cook, stirring frequently, until the mushrooms start to release their natural juices, about 5 minutes.
- Allow the liquid to evaporate completely, stirring occasionally, for an additional 5-10 minutes, or until the chanterelles start to brown slightly.
- Reduce the heat to medium-low. Add the butter, chopped garlic, fresh thyme, and a few sprigs of rosemary to the skillet.
- Stir occasionally, allowing the mushrooms to absorb the butter and herbs, cooking for an additional 3-5 minutes until they are golden and fragrant.
- Sprinkle with freshly ground black pepper and adjust salt to taste, if needed.
- Arrange the pan-roasted chanterelles on a serving plate and garnish with fresh rosemary sprigs. Serve with garlic bread on the side.
Notes
- For deeper flavor, sauté the chanterelles in stages, allowing the liquid to evaporate between additions.
- Substitute cremini or shiitake mushrooms for chanterelles if unavailable, but note the flavor profile will differ.
- Store leftover mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2
- Sodium: 300
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 2
- Protein: 5
- Cholesterol: 25