They’re yellow, they’re mushrooms and now it’s the season. Yes, I’m talking about chanterelles. Actually the season started some time ago already, but let’s skip the technicalities. These funny mushrooms, with almost female-like name, cause my heart to skip a bit everytime I see them on the shelf in the shop. I think these are the best mushrooms. Not only because of their colour, but also due to their slight peppery taste.
I like to think I use them a lot in my cooking, but judging by the amount of recipes there is, I’d say I mostly stick to what I know best, like sauces and combining it with pasta. Especially since they are so quick and easy. There is a lot of recipes on the net how to prepare good chanterelle sauce so I’m not discovering anything new, but below is my personal favourite.
Preparation time: 10min cooking time: 15min
3 tbsp olive oil
1 small onion
100ml whipping cream or 3 tbsp crème fraîche
salt and pepper to taste
thyme and chives or other fresh herbs
parmesan to garnish
Clean the mushrooms and cut in halves, depending on their size. Heat up the oil and add finely chopped onion. Fry it on high heat for 3-4 minutes, then add the chanterelles and fry it for additional 4 minutes. Season with salt, pepper and lime juice.
Simmer for few minutes, then pour the broth and add the cream. Let it boil up, then lower the heat and let it simmer until the sauce reduces in volume by about a third. Add chopped herbes. Serve with pasta and garnish with freshly grated parmesan.