Roasted Chanterelle Mushrooms
I love heading to the local farmer’s market this time of year because they have the best assortment of mushrooms! I picked up some chanterelles this weekend and decided to make some roasted chanterelle mushrooms for lunch. I usually roast all mushrooms (button, cremini, portobello, and chanterelle) the same way–tossed in some melted butter with shallots and slivers of garlic then seasoned with a few fresh thyme leaves, salt, and pepper. Simple. Perfect. You can make them a little healthier by using olive oil instead of butter but I think butter and mushrooms are meant to go together. These roasted chanterelle mushrooms took about 15 minutes to make and tasted heavenly. I ate half on their own straight from the skillet, then the other half on my baked potato for lunch, but my favorite way of eating them is with a medium-rare steak. Delicious!
How to Make Roasted Chanterelle Mushrooms
Preheat the oven to 400 degrees. Coat the bottom of your cast iron skillet with a teaspoon or two of olive oil; swirl to coat evenly.
Clean the mushrooms then slice the bigger ones in half or quarters, depending on the size. Place the mushrooms, shallot, garlic slivers in a bowl. Drizzle the melted butter over the mixture then season with some fresh thyme leaves and sea salt & freshly cracked pepper, to taste. Toss to coat evenly. Pour the mixture into the prepared cast iron skillet. Top with a sprig of fresh thyme.
Place into the oven and roast for 10-12 minutes making sure to stir them halfway through roasting. Serve immediately. Enjoy.
Equipment
Ingredients
- 1-2 tsp olive oil
- 6 oz chanterelle mushrooms cleaned & halved or quartered if large
- ½ small shallot sliced thinly
- 1 small clove of garlic cut into thin slivers
- 1 tbsp butter
- Leaves from 1 small sprig of thyme one other sprig for roasting
- Sea salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400 degrees. Coat the bottom of your cast iron skillet with a teaspoon or two of olive oil; swirl to coat evenly.
- Clean the mushrooms then slice the bigger ones in half or quarters, depending on the size. Place the mushrooms, shallot, garlic slivers in a bowl.
- Drizzle the melted butter over the mixture then season with some fresh thyme leaves and sea salt & freshly cracked pepper, to taste. Toss to coat evenly.
- Pour the mixture into the prepared cast iron skillet. Top with a sprig of fresh thyme.
- Place into the oven and roast for 10-12 minutes making sure to stir them halfway through roasting. Serve immediately. Enjoy.
My favourite mushroom! This is simple yet very delicious!
Roasted mushrooms are delicious. Your recipe would make a great side dish for Thanksgiving.
I always saute mushrooms for my menfolk in olive oil. I know they’re supposed to be done in butter, but I have to think healthy. And you know I don’t eat them myself because mushrooms are fungus 😉 I wonder if I could roast a ton of them for Thanksgiving….the menu must be planned THIS week….