Sautéed Chanterelles with Garlic and Dill: A Traditional Russian Recipe

Sautéed chanterelles with garlic and dill are a Russian culinary specialty that celebrates simplicity and rich flavors. This dish highlights the earthy taste of the 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 true invitation to autumn!

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time 20 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Ingredients

400g of fresh chanterelle mushrooms
2 tablespoons of butter (or olive oil for a lactose-free version)
2 cloves of garlic, finely chopped
Salt and pepper to taste
3 tablespoons of chopped fresh dill
1 tsp lemon juice (optional)

Preparation

1
Step 1: Cleaning the chanterelles: Clean gently: Wipe the chanterelles with a damp cloth or use a mushroom brush to remove any impurities. Avoid washing them under running water to preserve their flavor and texture. If the chanterelles are large, cut them into smaller pieces.
2
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 minced garlic cloves and sauté until golden brown (about 1 minute). Add the chanterelles: Add the chanterelles to the skillet and sauté over medium heat for 5 to 7 minutes, stirring occasionally. The chanterelles should become tender and golden brown, while releasing their cooking liquid. Let the liquid evaporate or drain before proceeding to the next step.
3
Season: Salt and pepper the chanterelles to taste. Add a squeeze of lemon juice if you want to add a touch of acidity to the dish.
4
Step 3: Add the dill: Off the heat, add the chopped fresh dill to the chanterelles and mix gently. The dill adds a herbaceous freshness that contrasts with the richness of the mushrooms.
5
Serve immediately: Sautéed chanterelles with garlic and dill are best when served hot, as an accompaniment to meat or potatoes, or simply, as I did, with a chanterelle tartlet and salad.

Note

For an even more indulgent version, you can add a spoonful of heavy cream at the end of cooking. This will create a smooth sauce that pairs wonderfully with the chanterelles and dill.

Keywords: chanterelle fricassee, chanterelle recipe, Russian recipe