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
Bon appetit!
Butter-fried chanterelles with parsley
Ingredients
Butter-fried chanterelles
- 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
Extras
- 2 pieces toasted bread
Instructions
- 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.
3 Comments
Hello there,
I would love to hear your opinion about this recipe! Did you make any changes to the recipe? Did you forage the chanterelles yourself? Or do you have any other comments you would like to share? Please let us know here in the comments!
Best regards,
Helena Kirk
Nordic Forest Foods
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