It is chanterelle season on the mainland. Chanterelle mushrooms grow in damp acid soil, usually woodland, with lots of leaf litter. The mycelium lives in symbiosis with the tree roots, and in the later part of the summer, it produces delicious yellow mushrooms. We were lucky enough to be given a large container full, so I split it with my daughter. I think she cooked hers with spaghetti. I went with this recipe from ‘Dear Francesca’ by Mary Contini.
This recipe is very free in quantities. Use what you have and divide it between the people who are with you. Add other options to the plate, such as hot-smoked salmon, or an omelette, or a steak.
INGREDIENTS:
- Chanterelle mushrooms, cleaned and sliced, around 200g
- 2-3 tbsp olive oil
- 1 clove of garlic
- Chopped parsley
- black pepper
- a squeeze of lemon (optional)
- 4-5 salad potatoes, such as charlotte potatoes
- A blob of butter
METHOD:
- Boil the potatoes until firm and tender. Cool and chop into bite-sized cubes.
- Warm the oil in a wok or wide-based saucepan, and fry the garlic with a little parsley.
- Once the garlic is beginning to cook, turn up the heat and add the sliced mushrooms. Keep stirring. As they cook they will release quite a bit of water. Once the mixture is at its wettest (you’ll have to guess a bit) scoop out the mushrooms and set them aside.
- Add the blob of butter, and once it has melted, add the potatoes, and cook on a high heat until the potatoes are browned and crispy on the outside.
- Return the mushrooms to the pan, warm through and season with black pepper and a little lemon juice. Garnish with chopped parsley and serve.