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Chanterelles and Caramelized Onions

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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
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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.

Harness Plant Power in Your Kitchen

At Monterey Mushrooms, we believe in creating sustainable products that don’t sacrifice taste or quality in the kitchen.

This is why we’re celebrating sustainability by bringing you a new collection of plant-forward recipes highlighting the sustainable mushroom in our Plant Power Cookbook: Powerhouse Mushroom Recipes for the Plant-Forward Chef.

Download your free cookbook and go green in your kitchen today!

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Monterey Mushrooms
Monterey Mushrooms

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