Mushrooms are best when handled with care: avoid overcooking or over-browning and be mindful of quality. Wild varieties are delicious, but like sponges they can accumulate substances from the soil, including heavy metals and radionuclides. If nausea, vomiting, fever, or dizziness occur after eating mushrooms, call emergency services immediately—do not self-medicate.
Nutritionally, mushrooms are rather “neutral.” They’re built mostly of chitin and β-glucans (dietary fiber that supports the microbiota and may help improve lipid profiles and stabilize blood glucose). Protein and B-vitamins are modest, but there’s selenium, phosphorus, and the antioxidant ergothioneine.
Method in brief: start chanterelles in a hot, dry skillet with a pinch of salt to drive off moisture; only then add fat and aromatics.
- fresh chanterelles - young, firm, and bright golden (pale or dried-out mushrooms won’t work well)
- butter (or another fat: olive oil, duck fat, or ghee)
- garlic (shallot or onion can replace or complement it)
- fresh thyme (parsley or oregano also work)
- kosher or fine sea salt
- black pepper
Cleaning the chanterelles. Cleaning begins in the woods: trim stems just above soil level, brush off as much dirt as possible, and only then place in your basket. At home, rinse under cool running water or briefly dunk in a large bowl of water. If cooking right away, let them drain briefly on a paper towel—no need to dry completely.
Dry-sauté. Cut or tear the cleaned chanterelles into even pieces; they will shrink noticeably as they cook. Heat a large skillet over medium-high. Spread the mushrooms in an even layer and sprinkle with a pinch of salt to encourage moisture release. Cook for a few minutes, stirring often so they don’t stick. Once liquid appears, continue cooking 5–10 minutes until it fully evaporates and the pan turns dry again. Reduce heat to medium or medium-low, add the butter, garlic, and thyme, and cook about 5 minutes, stirring occasionally, until the mushrooms are golden with lightly crisped edges.
Remove from the heat, season with salt and pepper to taste, and serve immediately.
Cleaning the chanterelles. Cleaning begins in the woods: trim stems just above soil level, brush off as much dirt as possible, and only then place in your basket. At home, rinse under cool running water or briefly dunk in a large bowl of water. If cooking right away, let them drain briefly on a paper towel—no need to dry completely.
Dry-sauté. Cut or tear the cleaned chanterelles into even pieces; they will shrink noticeably as they cook. Heat a large skillet over medium-high. Spread the mushrooms in an even layer and sprinkle with a pinch of salt to encourage moisture release. Cook for a few minutes, stirring often so they don’t stick. Once liquid appears, continue cooking 5–10 minutes until it fully evaporates and the pan turns dry again. Reduce heat to medium or medium-low, add the butter, garlic, and thyme, and cook about 5 minutes, stirring occasionally, until the mushrooms are golden with lightly crisped edges.
Remove from the heat, season with salt and pepper to taste, and serve immediately.
