Aromatic Sautéed Chanterelles with Garlic and Parsley
Vorspeise
10 min
10 min
2
Calories
Fat
Carbohydrates
Protein
A lightning-fast yet refined dish that perfectly highlights the delicate, peppery flavor of fresh chanterelle mushrooms. Sautéed in a luxurious blend of butter and olive oil, finished with fresh garlic and a sprinkle of parsley. Ideal as an elegant appetizer, a simple side to meat, or simply served on a piece of toasted sourdough bread.
Ingredients
500g fresh chanterelle mushrooms, carefully cleaned; 2 tbsp fresh butter; 1 tbsp high-quality olive oil; 2 cloves of garlic, very finely chopped; 1/2 bunch fresh parsley, generously chopped; 1 pinch of coarse sea salt; freshly ground black pepper.
Instructions
1. Preparation: Carefully clean the mushrooms (do not wash them!) as they quickly soak up water. Halve large specimens lengthwise. 2. Searing: Heat butter and oil in a large pan over medium-high heat until the butter foams. Add the mushrooms. First let the liquid evaporate, then fry until golden brown. 3. Season and Finish: Add the finely chopped garlic (and optionally a pinch of salt) and fry for about 1 minute – Caution: Do not brown the garlic, or it will turn bitter. 4. Serving: Season with sea salt and freshly ground pepper. Before serving, generously sprinkle the mushrooms with fresh parsley.
Important Warning!
Important Note on Foraging: Only collect and consume edible mushrooms that you can unmistakably identify. Confusion with poisonous look-alikes can be fatal. When in doubt: Buy your chanterelles from a certified dealer!
User Reviews (1)
Katrin
10.09.2025So stelle ich mir eine Pfifferlingspfanne vor! Nichts weiter drum & dran, nur Pfifferling, Butter und Petersilie. Hat mir in meiner Kindheit meine Urgroßtante zu besonderen Gelegenheiten gekocht — sie hat auch noch auf den Knoblauch verzichtet, dafür gab‘s aber ein nature gebratenes Schweineschnitzel dazu (in einer Zeit, als das vom — guten — Fleischer um die Ecke noch göttlich schmeckte).