Chanterelle Compound Butter Recipes

SAUTéED CHANTERELLES

Sautéed Chanterelles image

Provided by Moira Hodgson

Categories easy, quick, weekday, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound chanterelles
2 to 3 tablespoons unsalted butter
1/4 cup dry white wine
About 3/4 cup chicken stock, preferably homemade
Coarse salt and freshly ground pepper to taste
1 tablespoon chopped parsley, fresh thyme leaves or chives

Steps:

Cut the base of the stems of the chanterelles. If the mushrooms are very gritty, rinse them quickly under cold running water and pat them dry. Otherwise, clean them carefully with a soft paint or pastry brush. Cut the large mushrooms into bite-size pieces; leave the smaller ones whole.
Heat the butter in a frying pan. Add the chanterelles and saute for two to three minutes or until they start to become soft. Add the wine and when it has evaporated, add the chicken stock. Cook over high heat until it has almost evaporated. Season to taste with salt and pepper and sprinkle with parsley, thyme or chives.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 8 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 425 milligrams, Sugar 2 grams, TransFat 0 grams

CHANTERELLE COMPOUND BUTTER

Chanterelle Compound Butter image

This works nicely with barbequed vegetable or warm, crunchy breads such as ciabatta or bread sticks.

Provided by Eismeer

Categories Spreads

Time 20m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

250 g chanterelle mushrooms, mushrom (chopped finely)
250 g butter (soft, at room temperature)
1 shallot (minced)
1 garlic clove, minced
1 tablespoon olive oil
3 tablespoons parsley
chili flakes (optional)
salt & freshly ground black pepper

Steps:

Heat olive oil in non stick pan and add minced shallot, garlic and finely chopped chanterelle mushroom.
Let fry on moderate heat until nearly all liquid has evporised.
Transfer soft butter to a bowl.
Add mushroom, parsley, chili flakes if using, salt and pepper.
You can either transfer to molds, wrap up in aluminium foil and let harden compound butter in the fridge (about an hour).

Nutrition Facts : Calories 1979.1, Fat 216, SaturatedFat 129.7, Cholesterol 534.3, Sodium 1796.3, Carbohydrate 13.4, Fiber 2.9, Sugar 5.2, Protein 10.9

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