Chanterelles are one of my favourite wild mushrooms to forage and eat. Chanterelles are in season from June to November depending on where you live. Butter-fried chanterelles on toast with parsley is a super delicious appetizer you can’t get enough of. It does not require a lot of time or ingredients, so it is the perfect quick lunch, appetizer or breakfast.
If you are interested in learning more about chanterelles check out my article: Chanterelle Foraging Guide; Facts, Identification, Health Benefits and 5 Recipes
Butter-fried chanterelles with parsley
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- 200 grams (7 oz) chanterelles, cut into smaller pieces
- 2 tablespoons butter
- 2 tablespoons parsley, finely chopped
- Flake salt
- Freshly ground pepper
- 2 pieces toasted bread
- On a pan over medium-high heat, sauté the shallots in olive oil.
- Add the chanterelles and let them cook for approx. 5 minutes. When the chanterelles have released liquid and are light golden, add butter and parsley and stir well.
- Season with flake salt and freshly ground pepper.
- Serve on a piece of toasted bread.