I love the Pacific Northwest in the fall. It offers a bounty of wild mushrooms that are super easy to pick if you know what you are doing or go with a friend who is well adept at foraging for fungi.
- ½ lb. Chanterelle Mushrooms
- 2 Cloves Garlic
- 1 Sprig Thyme
- 1 Sprig Flat Leaf Parsley
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
Lightly rinse the chanterelle mushrooms and allow them to air dry for a while. In the meantime, mince the garlic, thyme, and parsley.
Once the mushrooms are dry, I like to leave the smaller chanterelles whole and peal the larger chanterelles apart. In doing so, I generally take the top portion of the cap and simply peal apart so they are in a desired size.
Add the chanterelles to a large skillet along with the garlic, thyme, parsley, and olive oil. Turn the stovetop on medium low. Allow the ingredients to cook for 10 minutes (while occasionally stirring) depending on how much water is still in the chanterelles. Once the water is starting to dissipate, add the butter. Continue to cook for another 4-5 minutes while stirring.
When the chanterelles have finished cooking, add to a serving bowl, and sprinkle a little salt/pepper to taste.
Enjoy a little taste of the Pacific Northwest as an appetizer with a charcuterie board or as a side dish for the main meal.