Roasted Chanterelle Mushrooms
Posted by Matthew, May 14, 2011 
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This side dish is incredibly easy and really lets the beauty and flavor of fresh chanterelles shine. Sweet spring onions, and earthy, full flavored chanterelles that have softened, but still have a good amount of crunch, are brought together with just a bit of herby bite from the tarragon butter. The total effect is smooth, comforting, and rich without being heavy. Roasted Chanterelle Mushrooms with Spring Onions Ingredients: (Makes 4 servings) Directions: 2. Cut the spring onions into half inch slices. 3. Clean the chanterelles. 4. Lay the spring onions in a large baking pan in a single layer. 5. Fill the gaps between the onions with the chanterelles.
6. Add the tarragon sprigs and butter in large chunks.
8. Remove the foil and discard the tarragon.
9. Taste for seasoning, and add more salt & pepper as necessary. Serve. ___________ Browse More: Post your recipe or comment here:5 Responses to “Roasted Chanterelle Mushrooms” |
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Thanks for the post on roasted chanterelle mushrooms. The pictures alone are quite mouth-watering!
November 12th, 2010 at 1:50 pmSorry, but I tried the recipe and it didn’t work for me at all. The chanterelles exuded a large amount of liquid and basically stewed and steamed in the dish — not roasted. I got stewed chanterelles in an admittedly flavorful broth. Where did I fail?
December 7th, 2011 at 10:26 pmHi Christopher,
It’s difficult to be sure what the problem was without having seen exactly what you did . Our best guesses are that they might have absorbed extra water before you cooked them or that your oven’s maintaining a lower temperature than it says it is.
The result might have something to do with how you cleaned them?
Chefs continue to argue about how much water wild mushrooms actually absorb from being washed…the classic French perspective is that you should never, ever wash wild mushrooms…and instead should dry brush them clean.
Other chefs argue that a quick rinse won’t waterlog them and is perfectly fine, but soaking them may cause problems. The science appears to be on their side.
Matthew
December 8th, 2011 at 10:12 amMarxFoods.com
Hi Matthew,
Oven temperature was fine. I did rinse the mushrooms in much the way that Julia Child recommends: brushing off the obvious dirt and then dipping them in water and swishing them around for a few seconds before lifting them out and drying them on paper towels. Not soaked, but not dry brush only either.
The chanterelles that I used were larger than the ones that you display in the photographs. Perhaps they collected more water in the gills than yours did.
If I do this again, I think I would pull the mushrooms out after 20 minutes, drain out any collected liquid, and put them back for the final 20 minutes without covering them with aluminum foil. 20 minutes in the hot oven should do the trick.
December 8th, 2011 at 12:18 pmHi again Christopher,
I ran this by Justin, and he says he’s had some experience with larger chanterelles being more waterlogged. Your strategy for draining the exuded water half way through next time sounds like a good one to us.
Best of luck!
Matthew
December 9th, 2011 at 9:31 amMarxFoods.com