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Roasted Chanterelle Mushrooms

Roasted Chanterelle Mushrooms

I love heading to the local farmer’s market this time of year because they have the best assortment of mushrooms! I have ALWAYS loved mushrooms and one of my favorite varieties is chanterelles. I picked some up this weekend and decided to roast them. I usually roast all mushrooms (button, cremini, portobello, and chanterelle) the same way–tossed in some melted butter with shallots and slivers of garlic then seasoned with a few fresh thyme leaves, salt, and pepper. Simple. Perfect. You can make them a little healthier by using olive oil instead of butter but I think butter and mushrooms are meant to go together. These roasted chanterelle mushrooms took about 15 minutes to make and tasted heavenly. I ate half on their own straight from the skillet, then the other half on my baked potato for lunch, but my favorite way of eating them is with a medium-rare steak. Delicious!

Roasted Chanterelle Mushrooms

How to Make Roasted Chanterelle Mushrooms

Preheat the oven to 400 degrees. Coat the bottom of your cast iron skillet with a teaspoon or two of olive oil; swirl to coat evenly.

Clean the mushrooms then slice the bigger ones in half or quarters, depending on the size. Place the mushrooms, shallot, garlic slivers in a bowl. Drizzle the melted butter over the mixture then season with some fresh thyme leaves and sea salt & freshly cracked pepper, to taste. Toss to coat evenly. Pour the mixture into the prepared cast iron skillet. Top with a sprig of fresh thyme.

Roasted Chanterelle Mushrooms

Place into the oven and roast for 10-12 minutes making sure to stir them halfway through roasting. Serve immediately. Enjoy.

Roasted Chanterelle Mushrooms

Roasted Chanterelle Mushrooms

Roasted Chanterelle Mushrooms

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Sides
Servings: 2
Author: Pam - For the Love of Cooking

Ingredients

  • 1-2 tsp olive oil
  • 6 oz chanterelle mushrooms cleaned & halved or quartered if large
  • 1/2 small shallot sliced thinly
  • 1 small clove of garlic cut into thin slivers
  • 1 tbsp butter
  • Leaves from 1 small sprig of thyme one other sprig for roasting
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Preheat the oven to 400 degrees. Coat the bottom of your cast iron skillet with a teaspoon or two of olive oil; swirl to coat evenly.
  • Clean the mushrooms then slice the bigger ones in half or quarters, depending on the size. Place the mushrooms, shallot, garlic slivers in a bowl.
  • Drizzle the melted butter over the mixture then season with some fresh thyme leaves and sea salt & freshly cracked pepper, to taste. Toss to coat evenly.
  • Pour the mixture into the prepared cast iron skillet. Top with a sprig of fresh thyme.
  • Place into the oven and roast for 10-12 minutes making sure to stir them halfway through roasting. Serve immediately. Enjoy.
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5 Comments

  1. Roasted mushrooms are delicious. Your recipe would make a great side dish for Thanksgiving.

  2. I always saute mushrooms for my menfolk in olive oil. I know they’re supposed to be done in butter, but I have to think healthy. And you know I don’t eat them myself because mushrooms are fungus 😉 I wonder if I could roast a ton of them for Thanksgiving….the menu must be planned THIS week….