Once the chanterelle are clean and cut, they can be served in many ways. Stir-frying is the most versatile. Add to a risotto, mix with pasta or serve as a side dish for beef or pork. Here I serve them with roasted potatoes.
Put in a baking tin with olive oil, salt, pepper, bay leave and garlic
2 tablespoon extra virgin olive oil, ½ tablespoon salt, 1 bay leave, black pepper, 2 cloves peeled garlic cloves
Bake in a hot oven at 220 C - 430 F for 30 minutes.
Remove from the oven and stir the potatoes, scraping the pan if they stuck to it.
Put back in the oven for another 15 minutes
Stir again the potatoes, scraping the pan with the spatula.
Baked for another 15 minutes, or until they are crispy
Mix them all together
Add the mushroom and put back in the oven to warm them up
Serve immediately on a serving dish
Video
Notes
The wild mushroom chanterelle season starts late August in the Mediterranean forests, and there are many easy chanterelle recipes to enjoy their earthy flavour.
You will have to find their secret whereabouts and go with an expert who can distinguish the edible mushrooms from the poison ones.
If by chance you find some wild mushrooms and you are not sure if they are edible, I would recommend stopping at a local pharmacy as they are qualified to recognize them.
Wild mushrooms shouldn’t be washed under running water as they absorb water like a sponge and it will dilute their flavour. Since most of the time not all the dirt will come out from just brushing them, I usually rinse them quickly at the end.
You can make this recipe with any other mushrooms, wild as well as farmed. If you cannot find fresh wild mushrooms you can use the frozen ones but make sure you cook them thoroughly so they do not release more water once added to the potatoes.