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Roasted Chanterelles
Created by AndrewM, Saturday, 05 October 2013

Description

A flexible basic preparation for other uses
Ingredients
At a glance
Mushroom
Cantharellus cibarius, C. formosus, C. cascadensis (Chanterelle)
Cantharellus subalibidus (White Chanterelle)
Makes
2 cups
  • 2 lb. medium chanterelles, hand shredded vertically into quarters
  • 2 T. extra virgin olive oil
  • 1-2 cloves garlic or 1 small shallot minced
  • 1 T. fresh minced tarragon, thyme or oregano, or less marjoram or sage
  • 1 t. salt
  • 1/2 t. fresh ground pepper
Methods/steps
  1. Preheat oven to 450F with a 9x13 glass baking dish.
  2. Toss all ingredients together.
  3. Add to fully heated pan.
  4. Roast 15 minutes or until juices have dried, turning every 5 minutes.
  5. Let cool, and use in other dishes.
Additional Tips

The mushrooms should shrink 3-4x and be densely rich. Use in omelets, on pizza, with potatoes for a hash, etc.

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