Cooking Chanterelles

Photo: bjaglin – CC BY 2.0 | cropped to square

BEFORE COOKING:

Before cooking, rinse and dry the chanterelles. They can also be soaked in cold milk for 1 to 1.5 hours.

COOKING:

Place the chanterelles in cold water, ensuring there is enough water to completely cover them. Cook the chanterelles for 20–25 minutes. Start timing from when the water reaches a boil. If there is any doubt about the type of mushroom being cooked, change the water once or twice during cooking or refrain from consuming them! If there is no doubt, changing the water during cooking is not necessary. Skim off any foam during cooking. Salt the water at the end of cooking. Season with pepper, ginger, allspice, nutmeg, marjoram, and bay leaf to taste. Cook with the lid on. The cooked mushrooms will be soft and delicate.

AFTER COOKING:

After cooking, drain and dry the chanterelles.

SERVING SUGGESTION:

Chanterelles can be a delicacy or an accompaniment to other dishes (cereals, rice, or vegetables). They can also serve as an excellent main ingredient in mushroom soup, marinade, or sauce.

Enjoy your meal!

Check out how to cook dried and frozen mushrooms.