This past holiday season, there were many new dishes shared between our friends and family. This beautiful chanterelle mushroom dish was one of them.
Chanterelle mushrooms are wild mushrooms that grow all over the world, and are known for their delicate taste and hearty texture. Common in North America, Europe, Asia and the Himalayas, chanterelles tend to grow in clusters around the bases of trees. While an ancient spore, chanterelles were first widely consumed in 18th century France, where they gained recognition through the menus of chefs which served the royal and ruling classes of Europe.
The friend who brought this recipe to the table pointed out that this particular type of mushroom is much better when you tear them apart rather than slicing them.
The recipe starts with sautéing the mushroom in a combination of clarified butter and extra virgin olive oil and then adding sliced sweet onions, sliced shallots and parsley, holding the parsley back just till the end. Of course you will want to add a bit of salt and pepper to the dish.
This dish is full of flavor and works great with red meat.
It should not go without saying that the chanterelle has enormous health benefits like vitamins B1, B6, B9, B12 and fiber. They are also a great source of protein, copper, potassium, zinc and selenium. The chanterelle mushroom is very low in both saturated and unsaturated fat.
You can not go wrong this this very healthy and very tasty dish. Thank you for your dish Caren K.!