Fresh Chanterelle (ou Girolles en Francais) Mushrooms from the market in Fontainebleau. They have a distinct rich flavor with a woody or earthy aroma. There are many ways to cook chanterelles. Most of the flavorful compounds in chanterelles are fat-soluble, making them good mushrooms to sauté in butter, oil or cream.
Though records of chanterelles being eaten date back to the 1500s, they first gained widespread recognition as a culinary delicacy with the spreading influence of French cuisine in the 1700s, where they began appearing in palace kitchens. For many years, they remained notable for being served at the tables of nobility. Nowadays, the usage of chanterelles in the kitchen is common throughout Europe and North America.
I had a plate of sautéed Chanterelle mushrooms as a starter dish in a local restaurant in Barbizon which I decided to recreate served with spätzle (traditional Alsacian egg noodles) for our dinner.
First I washed and brushed the chanterelle mushrooms, then sauté in butter in a pan with garlic and shallots. At the end add a bit of fresh chopped parsley.
The spätzle, since I didn’t have fresh, I cooked in water according to the directions. Then in a pan sautéed with butter and a bit of cream fresh, bread crumbs, salt and pepper to taste.
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And Voila…dinner is served.
