Roasted chanterelle mushrooms

Recipe from



8 ounces rinsed and trimmed chanterelle mushrooms, cut into 1-inch pieces
1 thinly sliced peeled shallot (2 oz.)
2 tablespoons olive oil
1 tablespoon melted butter
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon pepper


In a 12- by 15-inch baking pan, mix mushrooms, shallot, olive oil, melted butter, thyme leaves, salt, and pepper. Bake in a 400° oven, stirring occasionally, until mushrooms are tender and beginning to brown on edges, 12 to 15 minutes. Use immediately or let stand until ready to use, up to 4 hours.

Matthew Bousquet,

Restaurant Mirepoix, Windsor, CA,


September 2004