Roasted Chanterelle Mushrooms

The Capital Grille Restaurant Recipe

Serves 4

1 pound chanterelle mushrooms  
1 clove garlic    
1 sprig fresh rosemary        
2 sprigs fresh thyme    
2 tablespoons extra virgin olive oil      
1 teaspoon kosher salt        
1/2 teaspoon freshly ground black pepper    
2 tablespoons unsalted butter

Preheat the oven to 425 degrees. Clean the chanterelles (see note below). Finely chop the garlic clove. Pull the leaves off the rosemary and thyme and chop the herbs finely . Combine the mushrooms, garlic, herbs, olive oil, salt, and pepper in a large mixing bowl and toss well to combine. Place the mushrooms on a clean pan and roast them until tender (about 10 minutes).
Remove the mushrooms from the oven, toss them with butter and place them on a clean platter and serve.

Notes: To clean fresh chanterelles, it is best to brush them and pick off any dirt unless they are very dirty. If washing is required, do so immediately before cooking to avoid storing wet mushrooms. Occasionally, you may find a few tiny insects on the inside of your chanterelles. Dunk the mushrooms in salted water for a few minutes prior to cooking.

No comments:

Post a Comment