Chanterelles sautéed with garlic and dill are a Russian culinary specialty that celebrates simplicity and rich flavors. This dish highlights the woody taste of chanterelles, enhanced by the aroma of garlic and the freshness of dill. Easy to prepare and naturally gluten-free, this recipe is ideal as a side dish. I served them with a chanterelle tartlet . A real invitation to fall!
Ingredients
Preparation
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Step 1: Cleaning the chanterelles: Clean gently: Wipe the chanterelles with a damp cloth or use a mushroom brush to remove impurities. Avoid washing them with plenty of water to preserve their flavor and texture. If the chanterelles are large, cut them into smaller pieces.
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Step 2: Cook the chanterelles: Heat the butter: In a large skillet, melt the butter (or heat the olive oil) over medium heat. Once melted, add the chopped garlic cloves and fry until golden brown (about 1 minute). Add the chanterelles: Add the chanterelles to the pan and sauté over medium heat for 5 to 7 minutes, stirring occasionally. The chanterelles should become tender and golden, while releasing their cooking water. Allow the water to evaporate or drain it before moving on to the next step.
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Season: Salt and pepper the chanterelles according to your taste. Add a touch of lemon juice if you want to add a slight acidity to the dish.
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Step 3: Add the dill: Incorporate the dill: Off the heat, add the chopped fresh dill to the chanterelles and mix gently. The dill brings an herbaceous freshness that contrasts with the richness of the mushrooms.
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Serve immediately: Chanterelles sautéed with garlic and dill are best served hot, as an accompaniment to meat or potatoes, or simply, as I did, with a tartlet. chanterelles and a salad.
Note
For an even more delicious version, you can add a spoonful of thick crème fraîche at the end of cooking. This will create a creamy sauce that pairs wonderfully with the chanterelles and dill.
