Ah, Chanterelles — even the name is beautiful. They are the “golden flowers” of the mushroom world. Their caps are fleshly and unfurl in waves of tender deliciousness that have an almost fruity aroma when cooked. The recipe below is my favorite way to prepare them — gently sautéed with onion, garlic, white wine and butter, and then finished with cream and just a bit of seasoning. I purchased two pounds from a local restaurant that had come across a spectacular harvest from a local forager. I prepared one pound as a Fricassee that we ate all by themselves as a side. The second pound was prepared according to the recipe but without adding cream. These were prepared for freezing. The fat is the butter sealed them up beautifully for use at a later date. We finally broke them out and added them to a pasta sauce to be served over tortellini. “Squisito!!”
FRICASSEE OF CHANTERELLES (4 Servings)
- 6 tablespoons (3/4 stick) unsalted butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 1 small yellow onion, finely chopped (about 1 cup)
- Kosher salt, freshly ground pepper
- 3 garlic cloves, finely chopped
- 1/4 cup dry white wine
- 1 pound chanterelles, brushed clean (halved if large)
- 1/2 cup heavy cream
- of freshly grated nutmeg
- 1 teaspoon fresh oregano
- Melt 3 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4-5 minutes.
- Add garlic and cook for 1 minute. Stir in wine and cook until liquid is 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, about 2 minutes.
- Stir in 1 teaspoon oregano. Season to taste with salt, pepper, and lemon juice. Toss in a skillet with cooked pasta, or serve over smashed boiled potatoes. Garnish with more oregano.