In the kitchen chanterelles mainly need two things: thorough cleaning and enough heat in the pan. If too many mushrooms are fried at once, they release water and steam in their own juices. With small portions and a hot pan they stay flavorful and develop light roast aromas.
In Austria chanterelles are approximately in season from the end of June or the beginning of July until the end of September, according to the Ministry of Agriculture. The following basic method works with both purchased and unquestionably identified wild-picked mushrooms.
Before cleaning: safety first
Only process unblemished edible mushrooms whose species is certain. The chanterelle can be confused with other species. Uncertain finds belong with a mushroom advisory service or the market authority, not in the pan. The basics on basket, identification and poisoning emergencies are in the guide Foraging mushrooms in summer.
Fresh chanterelles smell pleasantly mushroomy, are firm and not slimy. Discard soft, moldy or heavily damaged specimens. Clean the mushrooms as close to cooking time as possible so they are not stored unnecessarily moist.
Transport and store chanterelles loosely and airy rather than in a closed plastic bag. In the refrigerator they belong in a dry, breathable container and should be used quickly.
How to properly clean chanterelles
- Pre-sort:Separate very small and very large mushrooms. This way they will cook evenly later.
- Dry cleaning:Brush off soil, needles and sand with a soft mushroom brush or a clean cloth. Gently scrape the ridges on the underside.
- Trim the stem:Cut off only dry or soiled stem ends closely. Firmly attached spots can be thinly scraped off with a small knife.
- If very sandy, rinse briefly:A quick rinse in a sieve is better than crunchy sand in the dish. But do not soak the mushrooms. Afterwards spread them immediately on a cloth and pat dry thoroughly.
- Cut to size:Leave small specimens whole, halve medium ones and quarter large ones lengthwise. That way they will all be done at roughly the same time.
The basic pan method
For two portions as a side dish you need about 400 grams of cleaned chanterelles, one tablespoon of neutral oil, one teaspoon of butter, salt, pepper and one tablespoon of chopped parsley.
- Preheat a large, heavy pan thoroughly without fat.
- Only add enough mushrooms so the pan bottom is not densely covered. If necessary, cook in two batches.
- Let the mushrooms sit for one to two minutes, then turn. Let any released liquid evaporate over high heat.
- Only now add the oil and, if desired, finely chopped onion. Continue frying, stirring, until the mushrooms are fully cooked and lightly browned.
- Stir in butter, parsley, salt and pepper only towards the end. Serve immediately.
| Problem | Likely cause | Solution |
|---|---|---|
| Mushrooms swimming in liquid | Pan too full or not hot enough | Fry in portions and let the liquid evaporate |
| Hardly any roasted flavor | Mushrooms were constantly moved | At the start briefly fry undisturbed |
| Butter darkens | It was added to the hot pan too early | Use neutral oil first, butter only at the end |
| Sand crunches | Ridges not adequately cleaned | Brush out or rinse briefly and dry |
Variation 1: Roasted chanterelles with egg
Fry 300 grams of mushrooms according to the basic method with a small finely chopped onion. Beat three eggs with a pinch of salt. Reduce the heat, pour the eggs over the mushrooms and let them set slowly. The mixture should be moist but no longer liquid. Serve with pepper and plenty of parsley. Potatoes or country bread go well with it.
Variation 2: Quick chanterelle pasta
Cook 180 to 200 grams of ribbon pasta. Meanwhile fry 300 grams of mushrooms with a small shallot. Add about 100 milliliters of pasta water and two tablespoons of cream cheese or crème fraîche to the pan. Reduce briefly until creamy, fold in the pasta and season with parsley, pepper and a little lemon juice. Only then check if additional salt is needed.
Variation 3: Mushrooms on crispy bread
Toast four slices of hearty mixed bread. Fry 250 grams of chanterelles with a small onion. Stir in a teaspoon of mustard and two tablespoons of sour cream, heat briefly and adjust seasoning. Put the mushrooms on the bread only just before eating so it stays crispy. A green salad makes it into a quick dinner.
Cool and reheat leftovers
Mushroom dishes taste best fresh. If anything remains, do not leave it at room temperature for long. Quickly transfer to a shallow, clean container, cool and store in the refrigerator. Reheat fully at least once by the next day. Avoid repeated cooling and reheating.
Leftover parsley can be usefully reused or frozen. A related overview is Preserving herbs.
Frequently Asked Questions
Is it okay to eat chanterelles raw?
Wild mushrooms should not be served raw. Cook chanterelles thoroughly. This also improves texture and flavor.
Do you have to wash chanterelles?
If there is little dirt, dry cleaning is sufficient. Very sandy mushrooms may be rinsed briefly, but should not sit in water and must be thoroughly dried before frying.
Can you freeze chanterelles?
The Ministry of Agriculture lists freezing as a suitable preservation method. For best kitchen practice, clean the mushrooms, par-cook them in portions, cool quickly and freeze airtight. Frozen mushrooms should be reheated thoroughly later.
Sources and further information
- BMLUK: Chanterelles and parasol mushroom
- Austrian Health Portal: Mushrooms – season and preparation
- Austrian Health Portal: Caution with self-collected mushrooms
- DIE UMWELTBERATUNG: Properly cooling and reheating mushroom dishes
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