Shoestring Chanterelles
This is a quick and simple side dish that can be done with any thicker mushroom that can be sliced, like the Nebrodini since Chanterelles aren’t always in season. When they are in season, this makes a great side dish to steak, chicken or fish. I had parsley on hand but thyme also goes well with this.
Ingredients
4-6 larger chanterelle mushrooms, cleaned of all dirt
1 medium shallot, minced
1tbsp flat leaf parsley, minced
thyme (optional)
canola oil
kosher salt
Prep
trim the bottom of the mushroom stem off
thoroughly clean the mushrooms with a damp cloth or mushroom brush
slice the mushrooms in half longways
lay the cut side down and slice into thin strips (about 1/4”)
mince your shallot
mince your parsley
Cooking Directions
heat canola over medium heat until just shimmering, don’t let it smoke
add the mushrooms to the pan with a small pinch of salt
let them cook until they’ve almost released all of their water, 4-6 minutes
you’ll know because the sizzling sound will gradually become less intense
add the shallots to the pan with a pinch of salt
sauté them for 2-3 mins or until translucent
kill the heat and add the parsley, toss to combine
The Finished Dish
Served along side Hokkaido Wagyu Strip