Chanterelles and Caramelized Onions

 

Tender texture and delicious flavor are characteristics chanterelles are known for! They're wonderful sautéed in butter with onions, garlic and finished with a dollop of sour cream. Dried Chanterelles capture and preserve the delicate flavor and tender texture of this popular wild mushroom. They’re funnel-shaped and pale gold in color. Their peppery flavor and sweet smell remind many of apricots.

 

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Chanterelles and Carmelized Onions


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: 4

Description

This recipe is quick and easy. Mushrooms sautéed in butter with onions, garlic and finished with a dollop of sour cream are a sure win. Great served as a side dish or placed on top of breaded fish, a grilled chicken breast or over rice. 


Ingredients

  • 1 oz Monterey Mushrooms® Dried Chanterelle Mushrooms
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/2 small onion, minced
  • 1 clove garlic, minced
  • 1 tsp dried marjoram 
  • 1/2 cup sour cream
  • Salt and pepper to taste

Instructions

Reconstitution:

  • To reconstitute, wash Chanterelle mushrooms then place in a bowl and cover with boiling water.  Soak mushrooms for 20-30 minutes before using.
  • One ounce reconstituted Chanterelle Mushrooms equals 3-4 ounces fresh.

Instructions:

  1. Slice reconstituted Chanterelles lengthwise.
  2. Sauté onions in olive oil for a few minutes.
  3. Lower heat; add garlic and mushrooms, and cook for 4 minutes or until most liquid is gone from mushrooms.
  4. Sprinkle mushrooms with marjoram; cover and cook 8 more minutes.
  5. Stir in sour cream and cook on low for 2 minutes.  Do not let the cream boil.
  6. Add salt and pepper, to taste.

Notes

Serve with rice.

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Monterey Mushrooms blue and white logo

Chanterelles and Carmelized Onions


  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: 4

Description

This recipe is quick and easy. Mushrooms sautéed in butter with onions, garlic and finished with a dollop of sour cream are a sure win. Great served as a side dish or placed on top of breaded fish, a grilled chicken breast or over rice. 


Ingredients

  • 1 oz Monterey Mushrooms® Dried Chanterelle Mushrooms
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1/2 small onion, minced
  • 1 clove garlic, minced
  • 1 tsp dried marjoram 
  • 1/2 cup sour cream
  • Salt and pepper to taste

Instructions

Reconstitution:

  • To reconstitute, wash Chanterelle mushrooms then place in a bowl and cover with boiling water.  Soak mushrooms for 20-30 minutes before using.
  • One ounce reconstituted Chanterelle Mushrooms equals 3-4 ounces fresh.

Instructions:

  1. Slice reconstituted Chanterelles lengthwise.
  2. Sauté onions in olive oil for a few minutes.
  3. Lower heat; add garlic and mushrooms, and cook for 4 minutes or until most liquid is gone from mushrooms.
  4. Sprinkle mushrooms with marjoram; cover and cook 8 more minutes.
  5. Stir in sour cream and cook on low for 2 minutes.  Do not let the cream boil.
  6. Add salt and pepper, to taste.

Notes

Serve with rice.

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Monterey Mushrooms
Monterey Mushrooms