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James Carrier Photo by: James Carrier

Roasted chanterelle mushrooms

This recipe goes with Chanterelle Mushroom Risotto

Sunset SEPTEMBER 2004

  • Yield:

Ingredients

  • 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

Preparation

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.

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Roasted chanterelle mushrooms recipe

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