October 6, 2009

White Wine Garlic Chanterelles

by IsaChandra

Serves 2 as a side, or 4 as a garnish

Once the leaves start changing I’m jonesing for earthy, comforting flavors. Luckily, the farmer’s markets are spilling over with all manner of funny shaped, tantalizing mushrooms. The biggest crime in the world is throwing them into a stew, where they’ll get hopelessly lost.

My favorite way to enjoy fresh mushrooms, like chanterelle, porcini or trumpet, is super simple: sauteed in olive oil with lots of garlic, a little salt and pepper, fresh thyme and a splash of white wine. Finish it off with a squeeze of lemon juice. I like to serve them with a farmer’s market plate; some roasted squash, grilled peppers and some mashed root veggies. You don’t need to employ the entire spice rack when you’re cooking with farm fresh ingredients, it’s much more important to learn the simple cooking methods that coax the most flavor out of them. I’m going to cover a few of those methods through out the month. Won’t you join me?

1 tablespoon extra virgin olive oil

6 cloves garlic, minced

1/2 pound chantrelles, stems sliced 1/4 inch thick, tops 1/2 inch thick (you can use any fancy shmancy mushroom here)

big pinch salt

several dashes fresh black pepper

1/3 cup dry white wine

1 tablespoon fresh chopped thyme

1/2 a lemon

Preheat a large, heavy bottomed pan over medium heat (cast iron is awesome.) Saute the garlic in the olive oil for about a minute. Add mushrooms, salt and pepper and cook for about 5 minutes, stirring occasionally. The moisture should release from the mushrooms and they should be tender but still firm.

Add white wine and turn the heat up. Cook for about 3 more minutes, stirring often. Add the thyme and squeeze the lemon juice in. Taste for salt and serve warm.

  • October 6, 2009 at 3:24 am: Carlota

    I love mushrooms ( and garlic) ..and those look amazing!

  • October 6, 2009 at 3:37 am: andi

    hmm, those look pretty good : )

  • October 6, 2009 at 5:12 am: jeni treehugger

    YUMMY! I love mushrooms so much. Fancy ones like these should be eaten as plainly as possible and white wine really brings out the flavour of them.

  • October 6, 2009 at 6:54 am: bex

    I used to hate mushrooms but now I’m in love with them. I had a hard time finding these in VT but here it’s a little easier and the wine is so cheap!

  • October 6, 2009 at 11:15 am: Megan

    YESSSSSSS. I love chantarelles

  • October 6, 2009 at 12:38 pm: Lorena

    Oh, that’s exactly how I do my mushrooms (minus the lemon juice, which I’ll have to try next time). Yum!

  • October 6, 2009 at 1:35 pm: Vijita

    I’m constantly looking for the perfect recipe to showcase chanterelles without overpowering them! I absolutely have to try this before the season is over.

    Lemon juice is magic with oyster mushrooms as well. I usually only cook those on super high heat with a tiny bit of oil, salt and pepper, and lemon juice to finish. Delicious. Why have I never added white wine?!

  • October 6, 2009 at 2:34 pm: Heather

    Mmmm. . . mushrooms and wine. Delicious. It must be the fall that has me all hot and bothered for mushrooms too. Thank you for sharing this.

  • October 6, 2009 at 3:28 pm: sp

    You might want to try dry sauteing some of the mushrooms. This is especially good with chanterelles since they hold so much moisture.
    Heat your pan on a high, add the chanterelles with a bit of salt and stir them until they release their own juices. Then cook them in their own juices for a bit before adding your oil (I usually use Earth Balance). If there’s too much mushroom juice you can drain it off.

    I learned this technique from my mushroom field guide and it works great.

  • October 6, 2009 at 4:10 pm: Bianca- Vegan Crunk

    I saw some chanterelles at Whole Foods last night and marveled at their lovely color. I’ve never tried them, but now that I know a tasty way to prepare them, I think I will! Thanks Isa.

  • October 6, 2009 at 5:24 pm: A-K

    Yum! I love chanterelles something fierce! We used to pick bagloads at the end of summer in Sweden with my grandparents, and I agree that the simplest preparations are the best for something so tasty.

  • October 6, 2009 at 5:53 pm: Mo

    Mouth watering. I need to go find me some mushrooms.

  • October 6, 2009 at 7:51 pm: Melisser


  • October 6, 2009 at 9:23 pm: Sophie

    hello, anything with garlic and wine is delicious. but mushrooms are so classic with these flavor combos. so beautiful too!

  • October 6, 2009 at 9:37 pm: Mary

    Thyme is my fav, though mushrooms creep me out. I’m sure they taste good, I just can’t look at their wrinkles.

  • October 6, 2009 at 10:03 pm: Jay (The Vegan Foodie)

    I love mushrooms. Their flavor is unbeatable. I never tried chanterelles though. I really want to taste these mushrooms now! Your preparation is so simple and I agree with food this fresh it’s best to keep it nice and simple!

  • October 6, 2009 at 11:03 pm: erin

    >You don’t need to employ the entire spice rack when you’re cooking with farm fresh ingredients, it’s much more important to learn the simple cooking methods that coax the most flavor out of them. I’m going to cover a few of those methods through out the month. Won’t you join me?

    Hooray! I love this approach to preparing produce. This recipe looks really great – now I must learn how to purchase chantrelles (they’re so expensive I want to be sure I’m getting good quality ones.)

  • October 8, 2009 at 2:26 am: annakarenina

    Those look fantastic! I love mushrooms so much.

  • November 9, 2009 at 4:14 pm: Renee

    Cool website, I’ll bookmark it

  • November 9, 2010 at 8:32 pm: Allison

    Mmm, I made risotto last night with baby chantrelles I bought at our farmer’s market. I used homemade broth and it was divine. I *love* chantrelles!! Your recipe is how my fiance got me to eat mushrooms in the first place. :)

  • March 8, 2011 at 7:08 pm: Wine Suppliers

    I love garlic mushrooms, my father used to make them when we were young, nice recipe

  • October 30, 2011 at 12:51 am: Laine

    oh my word! just made this with locally foraged chanterelles and a local chardonnay. Delicious!!

  • February 26, 2013 at 7:12 am: Emiy

    This is the best recipe to make me look like I actually know how to cook fancy mushrooms. Thanks!

  • April 13, 2015 at 9:32 pm: Yaniv

    I only got into wild mushrooms this year and finally found my first Chantarelles yesterday (I live in Israel and they are very rare here).
    I collected a bit more than a pound, cleaned them, looked for a vegan recipe and tried yours.
    I am telling you this was delicious!!!
    A bit too much lemon for me, yet still so tasty…
    I can’t wait to go out again tomorrow hoping to find some more, and do this again.
    Thank you for the recipe!

  • May 26, 2015 at 2:37 pm: Ratatouille

    mmm…mushrooms. I love it and look fantastic!!! I am going to wait for my son to make this nice recipe, but I do not know how long his trip is. Also I do not know if he, in this travel, is still cooking his own food, or is eating fast food all the time… jejeje. The problem is I fear spoil my mushrooms with the time pass, I going to lose my main…LOL.