Chanterelle

This particular haul came straight from the woods of the Barp region in Nouvelle-Aquitaine, a treasure hunted in the dappled light of the French southwest. While their more famous cousin, the golden chanterelle, shouts its presence with vibrant yolk-yellow, the grey chanterelle whispers. It is a study in elegant, muted tones, from ashy grey to a soft brownish-black. But do not let its modest color fool you; its culinary value is just as prized. It carries a deeper, more earthy aroma, a flavor that is both intensely musky and subtly fruity—a secret held close by the forest, now ready for the kitchen. Before they can work their magic in a sauté pan, a creamy sauce, or a rustic tart, they require respectful preparation. Unlike cultivated mushrooms, wild-foraged ones like these come with traces of their woodland home: a bit of soil at the base, a fragment of moss, or a stray pine needle. In this guide, we’ll walk through the essential steps to transform your foraged bounty into a pristine, kitchen-ready ingredient. We will trim away the gritty ends, clean them thoroughly without waterlogging their delicate flesh, and finally, for those you wish to preserve, dry them perfectly to concentrate their exceptional flavor for months to come. The journey from forest floor to larder begins here.

How To Prepare Chanterelle

Course: How To

Cuisine: French

Keyword: chanterelle

Difficulty: easy

Prep Time: 30

Cook Time: 5

Make a day ahead: 0

Servings: grams

Calories: 50kcal

Cost: $6

A treasure hunted in the dappled light of the French southwest…

Equipment

2 Baking trays
1 salad spinner
2 large bowls

Ingredients

500 g Freshly harvested chanterelle

Instructions

Straight from the woods grey chanterelle…

Trimming Chanterelle

Scatter the chanterelles onto your work surface. Trim off the gritty ends of the stems and place the trimmed mushrooms in a clean bowl.

Cleaning

Mushrooms can be rinsed under running water and briefly soaked in water. Fill a salad spinner, large bowl, or bucket with lukewarm water. Transfer the trimmed chanterelles into the water. Gently swirl them around and let them soak for 30 seconds. Dirt and debris should begin to settle at the bottom. Lift the mushrooms out, discard the dirty water, and repeat the process with fresh water once more.
After the final rinse, drain the chanterelles well. Arrange them in a single layer over two baking trays or racks lined with paper towels kitchen towels. As you lay them out, carefully inspect each mushroom.
Like black trumpets, the top of a chanterelle can be gently torn open lengthwise to check for and wipe away any hidden dirt tucked into the gills.

Storing

There are a few options for storing chanterelles after cleaning. First, you can lay them on trays and refrigerate for up to 24 hours. For longer storage, chanterelles can be frozen for up to six months. To freeze them, first spread the mushrooms in a single layer on trays and place in the freezer. Once frozen solid, transfer them to a sealed bag and return to the freezer.

Sautéed Chanterelle

To cook chanterelle (frozen or fresh), add them directly to a hot, dry pan. Season with salt and sauté over high heat for 2 minutes to evaporate most of the moisture. If there is excess liquid, drain it off. Return the mushrooms to the hot pan, add a drizzle of olive oil (or other fat such as butter or duck fat), and cook for about two minutes. Add some minced shallots and cook for another two minutes. Deglaze the pan with a splash of white wine or Vermouth, reduce and finish with a splash of heavy cream if desired.

How To Dehydrate Chanterelle

If you don't own a mushroom dehydrator, spread the mushrooms in a single layer on two baking sheets or cooling racks and place them in an oven with the fan setting on. Dry them for 10 to 12 hours at 45-50°C, leaving the door slightly ajar to allow steam to escape. Once completely dried, store them in sealed jars for up to a year.

Nutrition

Serving: 50g | Calories: 50kcal

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