Sautéed Herbed Chanterelles

Chanterelles mushrooms with thyme and marjoram

Back when I was living alone, sautéed mushrooms over toast or rice was one of my favourite late night meals. It was fast, easy and perfect on evenings when I craved something light. Though you could fancy it up with a splash of wine or enrich with cream, I think chanterelle mushrooms are best eaten simply.

My herbs of choice for that night were thyme, a woodsy and classic pairing for mushrooms, as well as marjoram, a fragrant and lemony herb similar to oregano.

Sautéed Herbed Chanterelles
A recipe for one 

4 to 5 chanterelles
3 tablespoons of butter
1/4 cup of vegetable stock
2 cloves of garlic, peeled and smashed
1 sprig of marjoram
1 sprig of thyme

Melt butter in a pan over medium-high heat. Fry the garlic until fragrant, about 1 minute or less. Add the mushrooms and cook until they are lightly golden, stirring occassionally. Add the herbs and vegetable stock and continue cooking until the mushrooms become tender and most of the liquid have been reduced. Remove the wilted herbs and serve as is, over toast or rice or pasta. Garnish with more thyme and marjoram.


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