Sunday, December 26, 2010

Fried Chanterelle Mushrooms with Shallots

I grew up picking chanterelles, porcinis and other mushrooms in a late summer and early fall in the forests of Russia and Lithuania. After picking mushrooms my family would fry them in a pan with onion and potatoes. It was so delicious to eat this meal after long day in the forest. Below is a picture of a chanterelle mushroom I picked this past fall in Lithuania. But usually in Seattle I buy them at PCC Natural Markets, or Farmers' Markets.
Here is a simple recipe for fried chanterelle mushrooms with shallots.


1/2 - 3/4 lb of chanterelle mushrooms, washed and cleaned
1 medium shallot, thinly chopped.
Salt and pepper to taste
Olive oil - 3 tablespoons


1. Chop chanterelles into small pieces (1/4-1/2 of an inch).

2. Pour oil in a pan and fry shallots on medium-high for 2-3 minutes until translucent. I usually use my Le Creuset French Oven for this dish.
3. Add chopped chanterelles to the pan, salt and pepper to taste and mix.
4. Mushrooms will release water. Once they start boiling in a pan, turn the heat down to medium-low and close the lid and let mushrooms cook for about 10 - 15 minutes until water evaporates, stirring occasionally. Then I reduce heat to low and let mushrooms simmer for another 15-20 minutes until cooked.

5. Below is a picture of the end result. You can serve this dish as a side to steak or any other dish, or by themselves with potatoes (mashed/fried).

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