Chanterelle Mushrooms, one of the most well-known and versatile wild fungi, can be added to just about any dish to add a flavor that some describe as 'peppery' while others call it 'slightly sweet'. Either way, try some chanterelles and fall in love with the taste and the ease of making a simple but delicious side dish for your dinner. It also goes well with any pasta. This week we were busy prepping for the Eno River Farmers Market, so we used about a 1/4 lb of the chanterelles we found to make an incredibly easy tomato (it is tomato week after all!) and chanterelle saute. We hope you enjoy this recipe as much as we do! For the wild foraged chanterelles visit the Eno River Farmers Market tomorrow, July 23rd, between 8 AM - 12 PM EST.
Chanterelle and Tomato Sauté:
(recipe portions are estimates, you can't go wrong)
- 1 - 1.4 Tablespoons of Olive Oil (or your preferred oil, butter would also probably take it to the next level!)
- 1 whole medium tomato or 15 - 20 cherry tomatoes
- 1/4 lb(ish) of wild chanterelle mushrooms, quartered or halfed
- 1/2 of a large onion, diced
- 1 clove of minced garlic
- Salt and pepper to taste
Heat up your cast iron or pan for a minute or so until hot
Add your oil (or butter) and let it spread across the pan
After the oil or butter have been in the pan for about 30 seconds, add your onion and garlic and stir with a spatula regularly until onion starts to look clear
Keeping the pan hot, add chanterelles to the pan and cook for 2-3 minutes until they begin to soften
Add your tomatoes, reduce heat and stirring constantly let tomatoes cook to likening (our preference is until blistered, but not required)
Turn off the stove and enjoy!