Roasted chanterelle mushrooms

Roasted chanterelle mushrooms
Photo by James Carrier


  • 1 tablespoon melted butter
  • 8 ounces rinsed and trimmed chanterelle mushrooms, cut into 1-inch pieces
  • 1 teaspoon fresh thyme leaves
  • ¼ teaspoon salt
  • 1 thinly sliced peeled shallot (2 oz.)
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil

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.

View full recipe at My Recipes


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