Most mushrooms only need to be gently fried. This sautéed mushroom recipe is an easy mushroom recipe for dinner. The Chanterelle Mushroom may be considered a famous gourmet mushroom, but it is still a part of the family of delicious forest fungus that I cannot resist.
But if you can get your hands on them, then I really suggest cooking the Chanterelle as simply as possible, so as to avoid hiding or masking the flavor.
And the best way to make these pan-fried Chanterelles is to use a little butter in a pan.
A little butter, onion, mushroom, and salt. And finished.
3 to 4 Large-sized Chanterelle Mushrooms (Hongos)
1 Knob of Butter, about 1-2 tablespoons. (mantequilla)
¼ to ½ of a medium-sized Onion (Cebolla)
1 to 2 sprigs of green onion, finely sliced for a garnish (cebolleta)
1 rasher of Bacon (Tocino)
1 Cup of green beans per person. (judías verdes)
½ Cup of your favorite cooked rice per person. (arroz favorito)
Now get ready. Make sure your rice is cooked, or nearly finished by the time you start this dish. The green beans and Chanterelles with butter are better if you can do this in two separate pots or pans.
When asked what to eat with the Chanterelles, the simple side dish that I suggest making are green beans. In order to help cook them, make sure you have a pan that you can cover to help steam and finish the beans (judías verdes).
Dice up the rasher of bacon and fry the bacon in the pan for the green beans. In the other pan, get the butter melting and throw in the medium to finely chopped onion.
The best way to cook Chanterelles is to let them melt with the butter and onions. Sauté on a low-heating, gently cooking, allowing the Chanterelles, onion and butter to mingle in a gentle heat.
Everything will cook relatively quickly, which also makes this kid-friendly. About the only thing besides the heat to worry about, is the splatter of the bacon. So, if you want you can do this ahead of time or use a splash guard and add then add the beans and a little water to the pan. Cover and cook for a few minutes until your preferred tenderness. As well, it is only one piece of bacon, so there will not be a lot of splatter. However, I always try to take extra special precautions when I am cooking with children.
Shortly before serving, sprinkle a little salt on the mushrooms. Adding it too early can extract water from the mushrooms. So, add the salt when you are ready to plate.
If you want to add a little grated Parmesan or another mild cheese into the rice, it can help add some nice flavor to the dish. But remember, not too much. You want the Chanterelles to shine. And here they really do.
And if you added some cheese to your rice, then you really should not need extra salt for the Chanterelles, as there is plenty in the cheese.
Add salt to your liking for the beans, but again there will some salt in the bacon. Personally, I always try to avoid adding sodium or salt to the dish. The focus is the flavor. Enjoy the flavors of this low-sodium dish. Enjoy the “buttery-ness” of the Chanterelles, Nature’s “forest butter”.
Plate the dish and as a final garnish sprinkle a little fresh green onion on top of the mushrooms to add a pop of green and some fresh flavor.
I believe this is the best way to cook Chanterelles. Let me know what you think. Good Eating!
For another kid-friendly & quick mushroom recipe that is semi-homemade see: