Roasted Chanterelle Mushrooms
Makes 4 Servings
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.
INGREDIENTS
- Ingredients: (Makes 4 servings)
- 1 ½ cups Fresh Chanterelles (you can’t substitute dried Chanterelles for this, sorry, but other wild mushrooms, especially Porcinis, work very well)
- 2 large Spring Onions
- 3 tbsp of Unsalted Butter
- 3 sprigs of Fresh Tarragon
- Salt & Pepper
DIRECTIONS
1
Preheat your oven to 350 degrees.
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
7
Cover the pan with foil, and roast in the oven for about 40 minutes.
8
Remove the foil and discard the tarragon.
9
Taste for seasoning, and add more salt & pepper as necessary. Serve.
Comments 5
Thanks for the post on roasted chanterelle mushrooms. The pictures alone are quite mouth-watering!
Sorry, 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?
Hi 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
MarxFoods.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.
Hi 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
MarxFoods.com