Chanterelles with creme fraiche
If you ever have an opportunity to do such a thing, I highly recommend it � but only if you can hook up with a seasoned mycologist. In addition to edible chanterelles, morels, portabellas, and porcinis, the forests also yield toxic varieties labeled with such ominous names as death cap, destroying angel, and Satan�s Bolete. As the old mushroomer�s creed goes: �There are old mushroom hunters, and there are bold mushroom hunters, but there are no old, bold mushroom hunters.�

Safe and tasty mushrooms are in season and stocked in your local market. I�m partial to chanterelles, since they bring back those fond memories of forest. These golden horns are fantastic sauteed in butter, served with poultry, or in a creamy wine sauce, such as in this recipe from one of my favorite cookbooks: Savoring France, by Georgeanne Brennan. And holy mother of God � it tastes good! A winner every time. It goes exceptionally well with roasted chicken. Add any remaining sauce to a little bit of olive oil for a creamy salad dressing.
Ingredients
- 1 pound chanterelles, washed and pat dried with paper towels
- 2 tablespoons grass-fed butter
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon salt
- 1 garlic clove, minced
- 3 or 4 sprigs of Italian parsley, minced
- 1/4 teaspoon freshly ground black pepper
- 4 ounces creme fraiche
Preparations
- Cut chanterelles in halves or quarters. Leave small ones whole.
- Melt butter with olive oil In saute pan over medium heat. When butter foams, add chanterelles and salt. Stir to distribute the butter-oil sauce evenly. Cover and allow cook for about 10 minutes to brown mushrooms and allow their juices to release. Stir or shake pan occasionally.
- Stir in garlic, parsley, and pepper and cook uncovered for a minute or two, until the mushrooms glisten.
- Add the creme fraiche and increase heat to medium-high while stirring for a minute or so. The liquid in the pan should thicken as it blends with the cream.
- Serve hot.