Tuesday, November 18, 2008

The best way to cook chanterelles

My current favorite method of preparing my favorite mushroom:

-Brush clean with pastry brush. If they're really grukky, wash them GENTLY and dab off excess moisture with towel.
-Use fingers to shred into long, thin pieces.
-Heat cast iron skillet fairly hot (medium-high on my stove)
-Add mushrooms (nothing else!) and cook briefly, stirring often, to get some of the moisture out. Don't put too many in the pan at once or they'll just be rubbery.
-Add some butter and continue cooking until mushrooms are quite a bit smaller than they started, browned, and some are even starting to look crispy.
-Remove from pan, salt, eat.
-Exclaim with delight.

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