Chanterelle mushrooms are a good source of protein and fiber in addition to containing a substantial amount of B vitamins, copper, and other minerals. One cup of raw mushrooms has about 20 calories. Perhaps best of all, this mushroom goes well with a variety of vegetarian dishes, or stands alone as an appetizer or side.
This simple recipe takes advantage of the wonderful flavor of this mushroom. To make this a vegan dish, substitute extra virgin olive oil for the butter.
1 tablespoon butter
2 shallots (chopped)
1 clove garlic (minced)
6 ounces fresh Chanterelle mushrooms (cleaned and sliced)
¼ teaspoon salt
¼ cup dry sherry
Juice of 1 lemon (plus zest)
1/4 cup Italian parsley (chopped)
Salt and fresh ground black pepper to taste
Melt the butter in a pan on medium-low. Add the shallots and sauté until tender, about 5 minutes. Add the garlic and sauté for another minute. Add the mushrooms and salt and sauté until the mushrooms have released their moisture and have cooked down. Add the sherry and cook until it has evaporated and the mushrooms have caramelized. Add the lemon juice, zest and parsley and sauté for a brief minute.
Season to taste with salt and pepper and enjoy!