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White Wine Garlic Chanterelles

October 6, 2009 28 Comments

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.

Filed Under: Gluten Free, Recipe, Sides Tagged With: chantrelles, mushrooms

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Reader Interactions

Comments

  1. Carlota

    October 6, 2009 at 3:24 am

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

    Reply
  2. andi

    October 6, 2009 at 3:37 am

    hmm, those look pretty good : )

    Reply
  3. jeni treehugger

    October 6, 2009 at 5:12 am

    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.

    Reply
  4. bex

    October 6, 2009 at 6:54 am

    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!

    Reply
  5. Megan

    October 6, 2009 at 11:15 am

    YESSSSSSS. I love chantarelles

    Reply
  6. Lorena

    October 6, 2009 at 12:38 pm

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

    Reply
  7. Vijita

    October 6, 2009 at 1:35 pm

    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?!

    Reply
  8. Heather

    October 6, 2009 at 2:34 pm

    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.

    Reply
  9. sp

    October 6, 2009 at 3:28 pm

    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.

    Reply
  10. Bianca- Vegan Crunk

    October 6, 2009 at 4:10 pm

    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.

    Reply
  11. A-K

    October 6, 2009 at 5:24 pm

    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.

    Reply
  12. Mo

    October 6, 2009 at 5:53 pm

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

    Reply
  13. Melisser

    October 6, 2009 at 7:51 pm

    Gorgeous!

    Reply
  14. Sophie

    October 6, 2009 at 9:23 pm

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

    Reply
  15. Mary

    October 6, 2009 at 9:37 pm

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

    Reply
  16. Jay (The Vegan Foodie)

    October 6, 2009 at 10:03 pm

    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!

    Reply
  17. erin

    October 6, 2009 at 11:03 pm

    >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.)

    Reply
  18. annakarenina

    October 8, 2009 at 2:26 am

    Those look fantastic! I love mushrooms so much.

    Reply
  19. Renee

    November 9, 2009 at 4:14 pm

    Cool website, I’ll bookmark it

    Reply
  20. Allison

    November 9, 2010 at 8:32 pm

    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. 🙂

    Reply
  21. Wine Suppliers

    March 8, 2011 at 7:08 pm

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

    Reply
  22. Laine

    October 30, 2011 at 12:51 am

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

    Reply
  23. Emiy

    February 26, 2013 at 7:12 am

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

    Reply
  24. Yaniv

    April 13, 2015 at 9:32 pm

    Wow…
    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!

    Reply
  25. Ratatouille

    May 26, 2015 at 2:37 pm

    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.

    Reply

Trackbacks

  1. Produce Nerding with Gabrielle | Vegans On The Move says:
    October 18, 2011 at 9:18 am

    […] preparation: I almost always do a variation on Isa’s chanterelle recipe when I’m cooking fancy mushrooms. Essential: wine. I have forever been meaning to make the […]

    Reply
  2. Chanterelles | Pedagogy of the Plants says:
    July 10, 2013 at 10:29 pm

    […] here for Isa Chandra Moskowitz’s vegan white wine garlic chanterelle recipe (which I’ll try […]

    Reply
  3. Sesame & White Wine Sautéed Mushrooms says:
    August 1, 2013 at 8:35 pm

    […] by Post Punk Kitchen Serves […]

    Reply

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